Sorry – none. We reserved ours, from a fellow producer, in August. We were almost too late.
I have considered doing turkeys again.
Con: trying to lift 60 pounds of dead, wet turkey out of the scalder in cold wet weather. Hand picking because my plucker cannot nearly do the job.
Pro: they are profitable, very efficient, taste great.
But I would not order any more than I have sold by the end of June.
Watch this space – I’ll keep you posted.
Meanwhile, I mean it. We have none for 2010.
I am the other half of Webster Ridge Farm! I am overwhelmed by the amount of Pears, Peppers, Pumpkins and Tomatoes that still need to be processed. I am running out of room in our upright freezer for my frozen produce and fruits! We are very lucky to have so many sources of locally grown fruits and veggies. But as the growing season comes to a close my canning becomes a bit manic!
Keep canning and watch out for the boiling water,it can bite!
The only way to fight it is to let it be known that ya won’t buy ANY of a particular food until it can be labeled.
They tried this stealth stuff with rBGH in milk – as soon as folks started rumbling, the anti-labeling regulation went away, followed… pretty quickly by the rBGH itself because folks are uneasy about it.
I don’t like farm raised salmon because I don’t like the taste/texture and because I understand that there are big pollution problems with the industry. But now I absolutely won’t eat any until labeling is allowed.
How long do you think it will take the salmon industry to require permission to label if they cannot sell ANY of their product?
Well we cooked soup in Warner last night.
Thanks to the brave souls who came out to play on a dark and stormy night.
I brought some of Mary’s famous Tomato Preserves for a beginning snack.
We talked about braising and soup making and secret beef cuts and lots of other things. We didn’t get out until 21:00 (which is at least 9 pm in my book).
I just interrupted the prep for Braised Oxtail to post this note!
As part of Warner’s Local Food, I am cooking Beef and Barley Soup from 19:00-20:00 (7 PM to 8 PM ). We will be in the kitchen at Town Hall and a good time will be had by all.
Come see how the great tasting cuts get prepared. Then you can leave all those expensive cuts like Tenderloin and Porterhouse to my other customers!
This is going to be a busy summer! Here is where and when we will be at the markets this summer:
Mon 16:30 – 19:00 Penacook Farmers Market
Wed, 15:00 – 18:00- Exit 20 Farmers’ Market at Tanger Outlets in Tilton
Thu, 15:00 to 18:00 – Bradford Community Farmers Market
Fri 15:00 – 18:00 – Sanbornton Farmers Market
Sat, 09:00 – 12:00 – Contoocook Farmers Market
We look forward to seeing you there.
We are major planting long term crops this year. This is the first year we are looking further into the future than tomatoes and peppers. 100 asparagus plants ( 100 more each of the next 2 years). Raspberries. Planning replacement pear trees.
When we planted the strawberries 3 weeks ago, I gave the slimy little things a 40% chance. Well today the first bloom appeared. They’re still small but they are going to produce well, starting next year. Meanwhile we are researching the great shortcake controversy: Angelfood or Biscuit. This is an important thing and we want to get it right. Reputations are at stake.
The sawdust blocks that Karen spread under the straw didn’t impress me. But fungushood is powerful. Dunno how big the little boogers need to get but they ARE getting!
We are now waiting for beets, turnips, garlic scallions, onions, kale, brussels sprouts and shallots to show signs of life. We still haven’t planted the tomatoes, peppers and beans…
Tomorrow I gotta break up the sawdust blocks a little more – the chunks are too big. And bury some more asparagusses.
So I didn’t obliterate the old asparagus plant that came with the property. There they were 2 days ago – 5 proud stalks, waiting to be turned into a meal. By the time I cut them this morning, they were a little long in the tooth, so to speak but still quite edible.
Since the hens have been very obliging, I knew there was an omelette in my future as I hilled up the new asparagus bed.
This is very simple:
- Chop asparagus spears into 1-2″ pieces, making about 1/2 cup. Sautee in a little olive oil or butter, splash a couple of Tb of water on them to aid in cooking, put aside. Dice or make sticks of about 1x1x3″ of Jarlsberg, Gruyère or Cheddar.
- Gently whisk together 3 eggs, 1/2 tsp paprika, a dash of cayenne and a little salt. Mix. Do not whip. I am serious about this. Omelettes are not supposed to be that fluffy.
- Get pan medium hot (you should hear the eggs when you pour in). Pour in eggs.
- Immediately put cheese and asparagus in center of egg mixture. Lower heat.
- Watch, until the edge starts to dry out and the surface looks like it might solidify. Unless you have training, in which case you do not need my tutelage, use a spatula to fold one third of the edge over the middle. Wait a little and fold over the other edge.
- Cook on low heat until the eggs are set. If you don’t have eggs from a chicken you interviewed, set them harder and promise me you are going to go find good eggs. The hens appreciate the attention and you will appreciate eating real food.
Localness Evaluation(how far did it travel to the kitchen):
- Eggs – about 300 feet
- Asparagus – about 200 feet
- Butter – New England but not local local
- Jarlsberg – Norway
- Paprika – I know Penzey’s buys around the world
- Cayenne – Ditto Penzey’s
- Salt – I need to ask the coop where the salt comes from.
Clearly the volume bulk passes muster but we could do better on all the addings. All it takes is money for higher quality (and higher priced) local food.
We could have replaced the spices with our own diced peppers.
We have chops, fresh hams, shoulders, Country Style ribs, Spare Ribs, Plain, Italian and Breakfast Ground, and kabobs.
In beef, all the good steaks, stew, ground, short ribs and more!
Of course, no sub-clinical drugs, hormones, garbage or other nonsense.
Until June 15th, we are running a ground special – Plain/Italian/Breakfast ground pork $5/pound, $22.50/5 pounds. Ground beef $5.50/pound, $25/5 pounds.
We do have T-Bones, Porterhouse and lots of ground beef as well as chickens.
We planted raspberries a week ago. Many of the canes were sprouting leaves already.
They take patience – the fruit grows on canes that grew last year so we won’t see any until next year, provided the fence is strong enough to keep out the bear.
I figure they should do well – the area was covered with wild ones until the goats moved in. So on-purpose ones should thrive.
My master gardener conspires to cover the landscape with specialty crops – Asparagus, Strawberries, Raspberries. Every week a new surprise.
My Father-In-Law was a bramble grower – had 12 varieties early, late, everbearing, red, black, yellow – strung out on wires. Bought cloned stock from a fancy place near home. Mary’s dog used to pick them when he wasn’t looking. Sometimes when he was…