Fall 2012 Archive

This is an archive of the weekly newsletters from Fall 2012

Week Ten

December 5, 2012

The last share of the year!

Farm News,

Fresh wreaths & Swags were such a hit we made more. We will have them here at the farm on share day Wed noon to 2. Or you can order and we will have one for you. St George and Springdale  place your order and we will deliver it with your basket. For sizes and prices visit our website and click here on WREATHS.
This is the last share basket for the season for the year.
Please sign up NOW for Winter and Spring. This is the money we literally use to buy seed NOW for next year. Yes we save some seed but not enough and we are asking you to do the same with your food. Save and be part of something that our ancestors used to do that age old act of “squirreling away” storing,putting up for the colder months. All you have to do is weeks, 7 weeks to be exact .Not even that really because…
The “Back Porch” here at our farm is open. Come by anytime, 24 hours a day ,closed Sundays.It is a self serve, honor system just walk in and get what you need,items are clearly priced ,place cash or check in the jar in the fridge Closed Sundays.
For sale: Produce,milk,cheese,eggs and….If it is more convenient.We will be at the farmers Market Sat 9 to noon,closed Dec28 and Jan 5 ,905 South Main in Cedar City. St George Farmer’s Market Ancestor square,Friday 4 to 7 pm,  Dec 7, 14  & 21

PLEASE RETURN ALL BASKETS and yes BAGS. We have sentimental bags,we actually collect them and thought they would come back. We  especially would like to get back  2  bags that had pictures of national parks and a couple from whole foods as well.  QUART AND HALF GALLON JARS  too need to be returned.


Photo by Abe Fawson

What’s In Your Harvest Basket This Week?

  • Potatoes
  • Onions
  • Winter Squash
  • Carrots
  • Kohlrabi
  • Kale
  • Bulls Blood,Sorrel, & Spinach Mix

Cheese Share

  • Jalapeno-Crabapple neufchatel, A spreadable soft cow cheese .Only offered here at Red Acre

Photo by Abe Fawson

Fruit Share

  • Pecans from Ali’s dads very old tree. As he said to me”You can buy them now my best customer died!
  • Apples, a mixed bag of Braeburn,Golden & Fuji certified organic from Gary at Little America Farm in New Harmony
  • Honey, as promised every fall fruit share gets a small jar 1/2 pint of honey.This is the good stuff! THEE best there is! No NOTHING in it or done to it.Local. Raw. These bees are living off  local rabbit brush,no sprayed fields.It is pricey and getting harder and harder to find.So worth it.I need time and so do you to read all that I have to say about honey.Yes,more to say about then GMO and corn and soy.The BIGGEST aha ,paradigm shift we have had is about what we thought and we wanted to do with bees. I will give you just a bit here. Honey is medicine NOT a sweetener. Use it as such. Our bees are dying off! That’s all I will say for now. 

Ideas for Eating, Cutting, Cooking, and Keeping the new stuff:

Not having ever taken Shareholders after the season started I forgot about those who have only been getting shares for 6 weeks.I write about every item in you share basket once each season. I did not write about Jerusalem Artichokes last week because we had all ready had them this season.Just look at any of the previous weeks for what to do with and how to store an item in your basket. That and Salsify in the same basket,sorry  I hope you were okay? 

It is time to look for nooks and crannies in your fridge, pantry,cupboards or even closets or under the bed!(just do not forget about hem)Out of light and dry are good rules of thumb.Potatoes,Onions,Carrots & Kolrabi  will last months at above 32 degrees. All that winter squash and pumpkin you have been getting every week that’s been piling up  likes 50 degrees.I have seen plenty of it on some of your counters . No worries it will last for months.

The Mix, This mix would be nice steamed, in a soup,made into crackers ,a smoothie or in a salad.  The red is the Bulls Blood, the dark green is the Spinach and the light green is the Sorrel. I can not believe we have not had Sorrel this season. So we had to put it in.Sorrel We like to think of this as our signature green. It is one of the few greens you will get in all 4 seasons. It is more of an herb and in the Buckwheat family. A bright lemon flavor.We use it in everything.Raw,cooked,sauteed,steamed.Citrus is not growing on trees around here so we use this in a smoothie or for juicing.It is most famous for soup.Brightens up a salad. Chiffonade in a cream sauce for pasta.Lovely in eggs.De vine in a Quiche.Wrap chicken or fish. You can use in place of spinach. Make Pesto using Sorrel instead of basil. Made into puree it can be frozen and used for later. Do you see why we love it!   Join us again and you will get plenty of it!
Kohlrabi, honestly, we just peel it, slice it, sprinkle it with salt and eat it raw. You can basically treat kohlrabi,  like a sweet, overgrown radish. Do be sure to remove all of the peel (which is really tough), unless you plan to cook it until it’s soft. Google it for endless ways to use it. It last for months in the fridge.

Today is the last day for Fall Shares.What a bitter sweet day today is. Grateful we were successful and that it is over. Sad to think that  for some of you our paths might not ever cross again. You have become friends to us.

At a time when a lot of the news is grim, we feel blessed to be part of this great experiment in eating with you. We know full well there were days when you pulled that bunch of whatever or clump of ? out of your basket and wondered, “what in the world am I going to do with  this!” We know that some of you have pushed yourself to your culinary limits with things like Jerusalem Artichokes , Onion scapes,Salsify and yes more odd greens! And we know that some of you have juggled your schedules and figured out complicated veggie carpools just to be able to pick up your share each week. We know all this takes commitment and we are deeply grateful to you for your partnership – for saying to us, and the world, “Local,clean,nutrient dense,real food matters. Family farms matter. Sustainable agriculture matters. And eating well, eating seasonally, eating as part of a community, matters.”

Thanks for all that you eat.We just can not say enough Thank You. Thank You. Thank You for supporting us and what we do.

Symbria,Lynn and Sara

Week Nine

November 28, 2012

GRATITUDE for the CONFERENCE

The first year we did our baskets the week of Thanksgiving with out a thought of it actually being” Thanksgiving.”I could not believe the bounty and the success Sara had.The next year we printed a menu and recipes because I KNEW there was enough to make a feast not to mention the pair share basket had $50 worth of organic produce at the going rate. This year we were so excited with more Shareholders then ever.Then to add all the extras and even offer them to the public! Thank You.We had a wonderful response.It was a great idea until we decided to go to that biodynamic conference 13 days before  Thanksgiving basket share day.

What I hope you READ more then anything is this.

Finding out about the conference at too late a date to put it in the budget and probably would not have anyway meant no chance of going.With several people encouraging us to ask for donations we decided to ask and not use a credit card. Which by the way Sara wants everyone to know she was never going to do that, that was my bad idea.

So just before share day on Wednesday we sent an email out to ask for donations.The jar we put out was being stuffed with cash and we were being handed checks.Surprised and inspired as we were hoping for just gas money and we would come up with the conference fee. I went in and sent another email to the rest of our shareholders, one shareholder suggested we put a way for people to pay online. I did, as well as sending a request to friends too. WOW! literally an instant response.I can not tell you how exciting it was for Sara and us to watch those emails come in . Each time someone donated it was truly a gift . One of the farmers markets we sell at sent it to there entire data base! Now not only share holders and friends were contributing but total strangers! We are so humbled,so appreciative the response was truly overwhelming ,embarrassing actually.To quote Sara”I am really loved. I feel so loved.People really do care about what is happening to their food to farms and to farmers.” Can I just Thank You here, what teenager these days would not be better off just feeling and knowing they are a little more loved.

Just for a bit of accountability so you know that Sara really does not take this for granted and feels strongly that this is “your” money to be used wisely.  I suggested on Sunday morning flying  because we had more then enough money.But Sara said “NO it is less expensive to drive and I feel like we are supposed to drive ” She was right.

First ,it was less expensive. Gas was $3.03 a gallon( with higher octane )in the mid west a perfect use for gmo corn,Ethanol. Gone 8 days 7 nights only 3 of those nights while at the conference did we sleep in a motel.Thanks to a friend whom Sara called and insisted on finding us online  the least expensive room humanely possible it was only $149 total tax included all 3 nights!Yes, it was clean and safe.Sleeping in our van was cozy.Sara had made a bed that felt softer then my bed at home.She also made sure before we left that we had all our own food and yes she made it. We ate out 3 times and that’s because a farmer we met who’s only income is not from farming bought us dinner one night. I admit I am not nor have ever been very frugal but you go Sara.

Secondly yes, we were supposed to drive. Sara had never been to that part of the United States. Everything she has seen in videos read and learned about was there in living color.

Seriously this country food wise is a real mess.For over 12 hrs solid driving and billions of acres nothing but CORN & SOY &CORN & SOY! Did I mention CORN & SOY. .The farms are almost sterile looking,no gardens ,no animals every town has a Wall mart and a chemical company so farmers can pick up their tanks of spray( like the ones in King Corn). I felt like holding my breath. Can you imagine the layer of Round Up in the air. Sara wanted to knock on their door and suggest they grow some ancient grain.If these people ever needed or wanted to eat, how would they? And can that land grow nutritious food? It was the most symbolic experience of my life . Literally while we are driving threw this food dessert of nothing but GMO feed,seed and yes sweet corn and soy our share holders,yes you, were being given GMO locally grown corn in you’re share baskets.  As decorations only. What else could we do once we had it and found out what it was . We will not feed that to animals.  That is a story I have not yet told but is better for another time.

Here we were driving to a workshop on a farm at the edge of these thousands of acres of GMO /Round up ready crops  who he and his farther had both bought into big ag and all that goes with it. Now for almost 20 years he has been healing his land in Illinois and his farm. Delivering 1700 shares a week and running a  nonprofit learning center.Promoting and teaching others how to do the same with Biodynamic Agriculture.What a treat what a privilege to be with Farmer John Peterson at Angelic OrganicsInspiring and life changing especially for Sara. What we took back from this whole experience was worth all the time and every penny donated. What we learned about and how to heal and protect our earth by using a simple homoptahic way to fertilize .Steiners Biodynamic approach was one of the first systematic attempts to develop an organic farming system in response to the encroaching power of the industrial agricultural movement. He repeatedly observed  that everything in nature is interdependent. Not just soil but bees,dairycows.Organic does not mean what it used to and Biodynamic can pick up where organic got sold out. Sara says “farming,and growing and raising the best food possible  is what she is doing for the rest of her life “time can only tell that story.

I believe with all my heart Sara will always be a contributing good person to her community .Thank You Thank You from the bottom of our hearts,tip of our toes THANK YOU!

THANKSGIVING APOLOGIES

We walked in the door the night before share day and “Thanksgiving Baskets” were to all be delivered and picked up. So grateful for Lynn staying home to make it possible for us to go. We could not have gone without the volunteer help that came that week.

But almost lost it because we/Sara did not give enough direction or leave enough instructions. She was so concerned. Sara new what these baskets could and should have looked like .The only problem was she was the only one who did know.

So we are saying thank you for making it possible for us to go to the conference.Sorry that Thanksgiving Baskets were not what they were  supposed to be or as much as she would have harvested for shares. Thank You for all your understanding and patience. Share Day not being ready ,not having everything out and for deliveries being so late.

I wish I could just show you a video of how much Sara cares . It was quite the night, day and afternoon when she fully realized her shares were not what she wanted them to be. This is her business and she cares more then I could ever convey with my poor ability of words that I am attempting here to use.Her desire to give you all the very best and nothing less. She just about gave up when it could not be what she knew it could be. So as long as I got the message to you that it was not exactly the way it should have been and Sara is more then sorry and unhappy about that. We are good!

We have survived, everyone received their basket last one delivered 10 pm Wednesday night. As much fun as it was meeting you at your home and seeing where many of you live I know we will never offer home deliveries! Thanksgiving day the 3 of us sat down and ate a meal that was all organic and from the farm made by the farmer Sara .Okay so it was 11 pm when we ate and after 20 min we went and got a table cloth covered the table not putting one thing away and went to bed!

FRESH PINE WREATHS & SWAGS

We have made time to go up to our mountains to gather beautiful greens and offer wreaths and swags this season.

These wreaths and swags are all one of a kind and come in several sizes. Each is hand crafted, and hand harvested.  These real life, natural boughs will look great hanging on your doors.  The small wreaths would also be great on a table with a candle in the center.  They make a great gift or hostess gift for your holiday parties. With swags only costing $5!

WREATHS:12″ for $15 18″ for $25 &  24″ for $30

SWAGS: $5 ,$7 and $15.

They will be for sale at the Farmers Markets:St George this Friday night at Ancestor Square 4 to 7 pm.Cedar City, Saturday 9 to noon 905 South Main. Or come by the Farm. We can also deliver your wreath or swag you order with your share basket next week.

You can purchase them at Ali’s Organics and Back Yard Garden’s and Gifts.

By this weekend you can order online.

While supply lasts.Limited number made

ONE MORE WEEK AFTER THISFOR THE SEASON .Last share day for the season next Wednesday ,December 5th here at the farm.

 Last delivery next week, Thursday ,December 6th Back Yard Garden and Gifts and Alis Organic’s 2 pm.

Saturday,December 8th Cedar City Farmers Market 9 to noon

NEXT SEASONWinter/Spring Shares sign up available. Online this weekend.Let us know and pay on share day next week and save 3%


Photo by Abe Fawson

Photo by Abe Fawson

What’s In Your Harvest Basket This Week?

  • Water Cress
  • Salsify
  • Swiss Chard
  • Onions
  • Jerusalem Artichokes
  • Winter Squash
  • Onions

Fruit Share:

  • Pomegranates
  • Persimmons, you are getting the really ripe ones now
  • Pears,from Palisade Colorado

Cheese Share:

  •  Choose from Cherve , Pumpkin Spice or Cranberry

What is new and what to do with it?

Salsify,We grew this once 2 years ago. Black and White. The,ugly,hairy,thin skinny vegetable in you’re basket.A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.

I have no recipe to share as I have not yet cooked with it.

Week Eight

November 20, 2012

This weeks share basket became the “reason for the season”

We love to imagine Red Acre food on your table this week, feeding your family and friends from near and far. Hopefully this will be one of the  most healthiest, local, seasonal Thanksgivings you’ve ever enjoyed. And hey – if you’re traveling out of town to join loved ones elsewhere, don’t leave your veggies behind! Every year we have packed the whole dinner for my sons family in Co. No need to leave your local produce behind when you can stuff the spuds right in there next to your toothbrush and clean socks.

Seriously ,feasting and veggie traveling aside, Eating locally on Thanksgiving is a radical and important act. Why? Because around the country, the food that goes into preparing most Thanksgiving meals will probably have traveled over 1500 miles. It will probably be highly processed, heavily packaged,not highly nutritious,laden with GMO and funneled through a complex industrial food chain. It will not directly support family farmers, or sustainable agriculture, or local economies. Eating Red Acre produce on Thanksgiving does.
 Thanksgiving is the perfect opportunity for us to say a giant thank you for being a part of the farm this season. We love feeding you, we love getting to know you, and we’re deeply grateful for your support.


Belonging to a CSA you share the risk as well as the bounty.Some weeks are lighter then others. This week we share the BOUNTY!


Photo by Abe Fawson

What’s In Your Harvest Basket This Week?

Thanksgiving Dinner

  • Sugar Pie Pumpkins
  • Winter Squash, Waltham Butternut,Sweet Meat
  • Yams or Sweet Potatoes, from Driftless Organics  We bought these at the Farmers Market in Madison Wisconsin
  • Potatoes,Yukon Golds & Reds
  • Garlic
  • Onions,Red,Yellow,and White
  • Leeks
  • Carrots
  • Beets
  • Parsnips
  • Turnips,Purple Top
  • Lettuce,our own mix
  • Radishes
  • Sage
  • Rosemary
  • Persimmons,Fyjui
  • Pomegranates
  • Apples

Photo by Abe Fawson

Fruit Share:

  • Cranberries,  Certified Organic  dry harvested.
  • Persimmons, Fyjui,from La Verikin
  • Pomegranates, from Overton Nevada
  • Apples,from Iowa & Colorado We bought them right from the farm/farmer on our way home
  • Pecans & Pistachio’s from Springdale

Persimmons, There are two types of persimmons generally at the market. One is called Fyjui and is small and somewhat squat . There is also the Hachiya variety. This type is longer and shaped like an acorn. Both begin a deep orange. The Fyjui should be eaten while firm, like an apple. The Hachiya, on the other hand, are to be eaten when very soft; when they look like they’re just about to go bad. If you have ever eaten one and it coated your mouth with bitter pith this was the variety.Once they’re to this stage, you can use them in baked goods or freeze them for later use.We have always had both for Thanksgiving but the Hachiya were ready weeks before the Fyjui. You can bake with the Fyjuis too .

 Cheese Share:

 Tome

Thanksgiving Menu that uses everything in your basket

 It just warms my heart to see the change in the food movement compared years past. The recipes,themes and ideas all include local,organic,farm menus.When you see Hakuries,and Kale on a Thanksgiving menu you know things r a chagin!

A Red Acre Thanksgiving

Local, Organic, Heirloom,& Slow

Radish Hors D’ Oeuvre Tome with crackers
Dish of Pistachios
Butternut Apple Cider Soup
Persimmon,Pomegranate,Goat Cheese Salad
Pumpkin Dinner rolls with Orange Honey
Red Bourbon Heritage Turkey from Red Acre Next Year
Brown Butter Yukon Gold Mashed Potatoes
Crushed Sweet Potatoes with a drizzle of Orange Honey
Roasted Parsnip Bread Pudding
Roasted Vegetables with Sage Butter

Red Acre Apple Sauce
Cranberry Orange Sauce
Black Bottom Pumpkin Pie
Pumpkin Bread Pudding with Spicy Carmel Apple Sauce
Persimmon Pudding
 

Enjoy the Bounty,

 

Happy Local Thanksgiving,

Blessings, Symbria, Sara and Lynn

Week Six

November 7, 2012

Farm News,

How could I ask for money and not send a news letter!  Wow ,you have all been overwhelmingly supportive.

With  the last few weeks with things in you’re basket like Jerusalem artichokes ,spinning gourds and persimmons that can coat your mouth with pith it really isn’t fair to leave you on your own and not write a news letter. It seems like even if I write every other week I do not get it sent to everyone. Remember we do post it on the website and facebook. I hope you are enjoying your share?
The real news is that WE ARE GOING to the Biodynamic Conference for sure.We will be posting on facebook. Leaving Monday.We will come back better Farmers thanks to you.And because you gave so generously we will not be sleeping in the car! Lynn will be here with all of our wonderful help that volunteer for Veggies. Seriously  we could not do this without them.


Photo by Abe Fawson

What’s In Your Basket This Week?

Butter Cup Winter Squash
Tomatoes 
Tomatillos
Red Veined Sorrel 
Celery
Beets
Leeks
Cinderella Pumpkins, For a stunning Thanksgiving decoration or good enough to eat

Photo by Abe Fawson

Fruit Share:

Fuyu Persimmons, The kind that does have to be really mushy ripe as to not coat your mouth with pith
Pistachios,from Hurricane
Pomegranates, local

Cheese Share:

Fresh hand made raw cow Mozzarella 
Ideas for Eating,Cutting,Cooking and Keeping the new stuff:
 Buttercup,Well we have had a different winter squash every week this season.This one is excellent and all winter squash get eaten the same way, baked whole or cut in half . I have been looking at Raw recipes lately. Hmmmm

Tomatoes, Heirloom’s we picked over a month ago and are ripening inside.
Red Veined Sorrel,If this is you’re first season you will get use to getting Sorrel in your basket. The Red Vein is not anything like the French variety that we grow and is not as prolific.It has a more course texture and no lemon taste. I do not find I can use it in as many ways as the French variety. Let me know what you think?

Beet-and-Red Sorrel Salad with Pistachio dressing

  • 1lb baby beets,
  • 2 ounces bred,  cut into 3/4-inch cubes (2 cups) or into thin slices
  • 1/4 cup roasted pistachios
  • Salt and freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pistachio oil
  • 1 1/2 tablespoons balsamic vinegar
  • 3 cups red sorrel
  1. Preheat the oven to 350°. Spread the beets in a baking dish.Coat with olive oil. Roast until tender. Let cool, then peel the beets and cut into wedges and slices. Transfer to a bowl.
  2. Meanwhile, spread the bread cubes on a baking sheet and toast for about 8 minutes, until the cubes are golden.
  3. In a blender, combine the pistachios with 3/4 cup of water and blend at high speed for 1 minute. Strain the sauce into a small bowl and refrigerate until chilled. (It will thicken slightly as it chills.) Season the sauce with salt and pepper.
  4. In a small bowl, whisk the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Toss 3 tablespoons of the vinaigrette with the beets. Spoon the pistachio sauce onto plates. Mound the beets in the center and top with the sorrel. Drizzle the remaining vinaigrette all around and garnish with the croutons. Serve right away.

The pistachio sauce can be refrigerated for up to 6 hours. Bring to room temperature before serving.

Beets,First thing’s first with beets: don’t throw away the tops!They are not WEEDS! Beet greens are a sister to Swiss chard (they are, in fact, almost the same plant except beets are bred to develop a fat storage root, whereas chard is bred to produce leaves). Beet greens can be enjoyed a million ways, just like chard, kale, or any other cooking green. In fact there’s a great recipe that uses both your beet greens and your beets in a risotto on the exchange. I have made beet haters into lovers by first having them rub them in olive oil and roasting them like potatoes.If that does not change them I make a chocolate sugarless beet cake. Like other roots, the root of the beet will last the longest in the fridge if you cut the greens off and store them separately in plastic bag. If you don’t get around to eating your beets right away, never fear they’ll hold up for weeks ok i have beets for months in the fridge. “If you’ve ever read Tom Robbins Jitterbug Perfume, you know the magical powers of beets. Every time I put beets in the share for the first season I say I am going to read this book has anyone read it ?

Purple Velvet Torte

  • 2 1⁄2 cups grated beets
  • 1 cup agave nectar
  • 4 eggs
  • 1⁄2 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1⁄2 teaspoon almond extract
  • 1⁄2 cup cacao powder
  • 1⁄2 teaspoon celtic sea salt
  1. In a medium saucepan, heat the beets and agave to a boil, then cover
  2. Reduce to a simmer and cook for 30 minutes, until beets are soft
  3. Transfer beet-agave mixture to a Vitamix and puree on highest speed until smooth
  4. Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
  5. Pour batter into a well greased 9-inch cake pan
  6. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean
  7. Cool and serve
 Leeks, This is a good keeper .Keep in the fridge.Use like an onion

Week Five

October 31, 2012

Photo by Abe Fawson

What was in the basket this week

  • Butternut
  • Onions
  • Carrots
  • Potatoes
  • Radishes,Black and Watermelon
  • Swiss Chard
  • For a treat Spinning Gourds

Fruit Share:

Persimmons,Hachiya
Pomegranates

Cheese Share:

Summer Breeze,A hard goat cheese
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