Farm Bucks: What you’re helping us buy

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As with a traditional CSA, we take pre-growing season sign-up so that we can avoid going into debt to get moving on the season.  We’ve got expenses that need to be covered before there are many veggies growing, which leads us into a cash-flow crunch.

I find contributing easier when I know what I’m in for.  With that, in mind, here is what your Farm Bucks are going to help us pay for.  If you want to know what your specific dollars are going towards, you can ask when you sign up.

  • tiller attachment to our Grillo
  • wheel hoe for weed control
  • propane  for weed control
  • picking and packing supplies (washing bins, boxes, bags, bands)
  • seeds
  • a new pasture coop for the chickens
  • new nest boxes

Guessing Game

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Here’s a new game.  The winner gets $5 in farm bucks.  Respond in a comment below so your guess is recorded and time stamped.  The closest without going over wins. In ties, the first answer wins.  The winner will be picked by Wednesday Jan 25 2012, so you have time to come the the following market at douglass loop.

What was the weight of our heaviest cooler from the last chicken processing day?  This cooler is large (4′ x 2′ x’2 estimated), and had chicken and ice when weighed.  One Tom can move this cooler around thoughtfully, as it is heavy enough to ruin a person’s day, but is still able to be lifted.

Lamb Burgers

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Tom recently cleaned one of our 2011 lambs (accidental death).  We got around 20 pounds of bone-in meat, such as legs, shoulder, ribs etc.  And another 2 lbs of ground meat which we seasoned.  We cut the meat into small cubes, seasoned it, and let it sit in the fridge overnight.  Then we put it through our meat grinder twice.  From there you can patty and freeze it, which we did with some, or fry it in a skillet.  I served it on top of plain english muffins (see my english muffin recipe and omit raisins), with tzatziki.  Tom says it tasted just like Gyro meat, or Shawarma.

  • 1 onion, diced
  • 2 pounds ground lamb
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground dried rosemary
  • 1 teaspoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1-2 teaspoons sea salt

For tzatziki, I simply peel and seed one medium cucumber, dice and mix with 2 teaspoons of salt and a tablespoon of minced onion.  Let it sit for 5 minutes then squeeze all the *liquid from the cucumbers.  Combine the cucumbers with about 1 cup of yogurt and add a dash of cayenne pepper and cumin, or Tabasco brand hot sauce.

*reserve the liquid and use it to flavor foods.

English Muffins

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Raisin English MuffinsRaisin English Muffin with Butter

We all associate certain foods with memories.  Around winter time/the holidays, my favorite foods are white grapefruit, the family frosted sugar cookies, and raisin english muffins.  My mom for at least one winter of my life, I think year 11, purchased what felt like an endless supply of raisin english muffins and I decided that was my food of choice for breakfast, lunch, and dinner.  I remember curling up on the sofa, it’s snowing, I’m enjoying a buttery muffin, and watching the Rankin/Bass production of Rudolph, probably chasing the muffin with a grapefruit.  Since going gluten free (Food For Life makes a GF raisin english muffin), I haven’t had much of a chance to eat those types of foods.  Refusing to pay nearly a dollar per muffin, I decided to make these at home.  I modified this recipe from The Boston Cooking-School Cook Book, 1935.

1 cup of bread flour
1 cup of whole wheat flour
1 scant Tablespoon of instant-rise yeast

Mix together in large mixing bowl or kitchen aid mixer bowl.

1/2 cup scalded milk
1 cup water
1 teaspoon salt
1 teaspoon sugar

In a Pyrex 2 cup, scald the milk in the microwave.  Add the cup of water, salt and sugar, stir.  Combine with flour/yeast mixture, beat well.  Let rise to double in bulk, about 30-35 minutes.  Add:

3 Tablespoons of Canola (or other mild flavored) oil
1 cup of bread flour
1 cup of whole wheat flour
1/2 cup of raisins (optional)

Let your kitchen aid knead the dough thoroughly, 5-10 minutes, till the raisins start falling out of the dough.  Let rise till double, another 30 minutes.

The key to a good rise is to boil a pot of water on the stove while the dough is kneading, transfer the covered dough, and the pot of water to your oven.

Sprinkle a work surface with cornmeal and roll out dough till 3/4 inch thick.  Cut out rounds with a cutter, or a clean can from your recycling bin.

Heat a large heavy bottom skillet over medium heat.  Butter well, and fry muffins in pan for 15 minutes, turning several times during cooking.  You want to bake them, but not severely brown the muffins.  If your muffins are getting too brown, turn them more frequently, turn down the heat, or transfer them to the oven at 375 degrees F. for the remaining cook time.  The slower you cook them the fewer the nooks and crannies, but they still taste just as good.  Makes 16.  I like to then toast mine on the top and smother in salted butter.  My mom likes hers with butter cinnamon and sugar.

Easy as Pie-Crust

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I have never been good at making pie crust.  I just don’t have the patience to cut in butter to flour for a really flaky crust.  And I just can’t use hydrogenated oil, no Crisco for me.  Nor do I wish to use lard, unless it were from my own pigs.

But in one of the last issues of Cook’s Country I came across a pie crust recipe that makes a delicious crust good for savory and sweet pies.

1/2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
12 T. unsalted butter, cut into 1/2 inch pieces and chilled

Combine sour cream and egg in bowl.  Process flour and salt in food processor until combined.  Add butter and pulse until only pea size pieces remain, 6-10 pulses.  Add half of sour cream mixture and pulse until combined, 6 pulses.  Add remaining sour cream mixture and pulse until dough begins to form, 6-10 pulses.
Transfer mixture to a lightly floured counter and knead briefly until dough comes together.  Divide dough in half and form each half into 4-inch disk.  Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Remove 1 dough disk from refrigerator and let sit for 10 minutes.  Working on lightly floured surface, roll into 12 inch round and transfer to 9 inch pie plate leaving 1/2 inch overhang all around.  Repeat with second dough disk and transfer to parchment lined rimmed baking sheet, refrigerate for 30 minutes.

At this point it’s ready to fill any way you like.  I end up baking most pies at 375 degrees F. for about 45 minutes.

Seasonal Quiche

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Quiche; Leek and Goat Cheese

I love eggs!  You may have heard my joke about the reason I started dating Tom was that he had chickens.  There is nothing better to an egg lover than never having to pay for good eggs again.  Quiche is a great way to make eggs.  It’s a good meal for breakfast, lunch, or dinner.  My only regret is that for what you get, it uses relatively few eggs.  But like pizza in the summer, Quiche is a great way to use what you have on hand seasonally.

Start by making the crust, see “Easy as Pie-Crust” recipe.  For Quiche you will be using one crust, the recipe makes two.  Either save the other crust, make two Quiche or use the second crust to make something else (see future post Mixed Berry Pie).

Filling:
4 eggs beaten
2 cups milk
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3 eggs
1 1/2 cups milk, if you have a small pie plate
1/2 to 1 teaspoon salt

Add to this any combination of sauteed vegetables and  1 1/2 cups shredded cheese, see below for a few ideas.

Cheddar and caramelized onions
Leek and Goat Cheese
Spinach, garlic and Feta
Kale, Red onion and Swiss

Make sure the vegetables have cooled from cooking, and you have pulsed till nearly pureed in your food processor before adding the eggs and milk, and stirring in cheese.  Pour into pie shell and bake at 375 for about 45 minutes, till top is gold and bubbly.  Serves 6, if you have a side dish (like salad and fruit), otherwise, it serves 3.

January Newsletter

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Happy New Year 2012!

Here we are going into year 4 of the farm and year 3 of market production.  Our Winter Market, The Douglass Loop Farmers’ Market, starts up again on January 14th, hours are 10-1.  Tom’s headed to the chicken processor again this Tuesday and we’ll have fresh chicken for that week, including at the market.

Tom and Sarah, plus one

Our high tunnel is still producing lettuce, kale, spinach, and a few other goodies.  Look here for some photos of what we’re growing.  Our chickens are still producing plenty of eggs.  But we will be taking a break from our baking until the spring markets start up in April/May.  We will be offering our standard vanilla and lemon pound cakes, and Challah bread by special order.  If you want to place an order for baked goods, call ahead by Wednesday for the Saturday market.  We will also have our crafts, it’s finally getting cold enough for hats.

Tom and I are still encouraging our customers to support our farm by purchasing “Farm Bucks.”  See our page for more information.  Tom has had trouble finding outside employment compatible with his farming hours, and being in the down season we are having a hard time raising the money needed to sustain the farm and get things geared up for the spring.  Farm Bucks are a way we can get that income we need now, and offer discounts and priority status to our valued customers.  We also still have openings for the “work for your share” program.  With a baby coming soon we’ll need all the help we can get on the farm.

Tom was able to butcher one of our 2011 spring lambs and hopefully soon we’ll be able to offer USDA butchered mutton and lamb.  We still have sheep roving for sale for all you spinners and felters.  And we have rams for sale if you are interested in having your own personal lawn mowers and fleece producers.

Due to mild weather, we have already missed some great Maple sap collection.  If you’d like to help out with collection and cooking of sap, just let us know.

Our Garlic Guru, Debra, has her own Facebook page on her endeavor, The Salt River Garlic Company.  Debra and the Toms have put in a lot of time on the fall planting and hope to have a huge early summer production.

Other miscellaneous things for sale include fire wood, laying hens/stew hens, and we are firing up our incubator again if you are interesting in hatching a flock.

We look forward to farming another year, and hope to exceed your expectations on the delicious bounty of our local, fresh, and chemical free food.

Breakfast Casserole (naturally gluten free)

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I made this to take to a holiday brunch recently and it was a huge hit.  I thought with all the other food we’d be bringing back a lot of leftovers, but with only 10 people we managed to nearly eat it all.  It was that good.  I wanted to add peppers to this but was unsure of the crowd.

You could shred the potatoes yourself to avoid all the additives, but you will have to go through the trouble of washing, peeling, shredding (I use a food processor), and then squeezing all the excess liquid out of the potatoes (see my recipe for potato pancakes), and the shreds will turn brown, but this will not be apparent in the finished product.  I do buy block cheese and shred it in my processor to avoid additives, plus it melts better.

2 lb bag of frozen, shredded Hash Browns *GF get generic, Ore Ida has gluten
1 lb of MSG free pork sausage, we buy locally raised
1 large onion, diced
5 large eggs, we use our chicken eggs
1/2 cup of milk
12 oz. sharp cheddar cheese, shredded
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. garlic powder

Spread hash browns out on a large cookie sheet and place in the oven on warm while you prep the rest.  In a large skillet over medium high heat brown the sausage and onion.  If there is fat, drain it.  If you use lean sausage you will need to add 2 Tbs. canola oil to brown, and use high heat.

Remove potatoes from oven and set temperature to 350 degrees F.  Transfer the thawed potatoes to a greased lasagne baking dish, combine sausage and onion with potatoes.  Add in 1/2 the shredded cheese.  In a large mixing bowl, beat the eggs, beat in the milk and spices and pour over potato mixture.  Layer the remaining cheese on top and bake, covered with foil, for 35 minutes.  Remove foil and crank up the heat to 375, bake for another 15 minutes (till cheese begins to bubble and brown slightly).  Remove from oven, let stand for 10 minutes, cut and serve.

Pre-pay: why we encourage it

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We love what we do.  What we provide is essential to life, and we can measure our accomplishment by how many people we can feed.  There are very few types of business that can say the same.  We are a business, and we need to produce cash to keep doing what we love.

In farming, we often invest lots of cash into projects that pay off slowly.  For example, it takes us 1 week to collect eggs to hatch, 21 days to hatch chicks, 6 months to raise them to laying age.  All of that requires daily labor, supplemental feed costs and more. All said, it takes about 9 months of work before we break even on expenses and can start to pay our salary.  Those calculations are based on ideal conditions, and not factoring in losses due to predators or bad weather.

If we can take payment upfront, that helps us to keep paying bills while we’re waiting for the hens to pay us for themselves.  They allow us to know that we’ll have the funds to finish a project.  Pre-payments allow us to be more efficient.  They allow us to work on more projects in the same time frame than we could otherwise, and up to a limit, the more projects we’re doing in a season, the more we’re earning.

We encourage pre-payment on everything we produce by providing Farm Bucks.  You probably wouldn’t want to pay $4 today for eggs that will be ready 6 months from now, but if you pay the $4 into Farm Bucks, we can get started on making eggs and you can get eggs from our existing hens, or maybe some tasty greens instead.

 

To pre-pay, send a payment via paypal to tom@riversongfarm.com or mail a check to our mailing address to “RiverSong Farm.”  Finally, consider using Farm Bucks if you shop with us often.

Rams for Sale 2012

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We currently have 4 Shetland Rams and need to find homes for them, photos taken in September 2011, none of them are registered.

Calvin, a purebred white horned Shetland Ram born 2008. He is a proven Sire and father of Padraig. Asking $200

Gwyn (foreground), born 4/25/11, from a purebred mioget horned Shetland Ewe and a purebred musket horned Shetland ram. Asking $125

Padraig, a purebred white horned Shetland ram born 2010 from a purebred Ag/Emsket polled Shetland Ewe and a purebred white horned Shetland ram. Asking $125

Time is running out on holiday gift cards

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You can buy into our Farm Bucks any time, but you’re running out of time if you want to give them as a gift for the Holidays.  We’ve added a “Seed” and “Twinkle” levels of investment at $50 and $25 to give as inexpensive gifts.  You can pay using a credit card and give the gift of healthy food!  Feel free to call me at 502-422-2069 if you need more information.

 

 

Fresh Cornish Cross Chicken, January 10 – 15

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We’ve got more Cornish Cross chickens! They’ll be ready for processing on January 10, which will allow us to offer it fresh at the following locations:

  • On Farm, by appointment from January 11 to 15th.  Call 502-422-2069.
  • St. Andrew’s UUC Market on January 12 from 4-5:30
  • Douglass Loop market, January 14 10-1pm.
  • By appointment at our Louisville pick-up point in Indian Hills. Call 502-422-2069.

This is our first round of chickens to be raised without GMO corn. We haven’t been able to get a guarantee of non-GMO soy, but we’re still working on that. As always, we don’t use chemicals or antibiotics.

Roast Chicken

Roast Chicken

We invest several thousand dollars when raising chickens. If no disasters happen we earn that back over several months. That’s difficult for us when cash flow is low in the winter. You can help us cover the cost of processing by pre-paying for your chickens. We take $10 per bird as a pre-payment and we settle the difference when you get your fresh chicken. The chickens are expected to be around $15, and in the 4 to 5 lb range.  Our chicken is also available through our CSA.

I’ll need 2 extra folks to help load the trailer on the evening of January 9th. If you’d like to earn a free chicken for about an hour of work, contact Tom (see below for details).  Loading will take place right around dusk, and into the dark.  It will be a little dirty if the weather is dry.  It will be mucky if the weather has been wet.

Feel free to call me at 502-422-2069, or or get in touch if you want to help with labor or pre-payments.  Please spread the word for us, and we’ll see you out there.

Farm Bucks as a Holiday Gift

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If you’re the kind of person that enjoys giving food related gift cards, consider giving RiverSong Farm Bucks this year.  Farm Bucks can be used just like a grocery gift card any place we sell.  The difference is that you’re supporting a local farm, and supplying healthy, humane, home grown food to your loved ones.

See our CSA 2012: Farm Bucks page for more information.

High Tunnel Lettuce

Sauteed greens

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Swiss Chard

Lots of folks ask for a quick greens recipe at the market.  This is the one I use.  It is infinitely variable.  If you have garlic, use it.  If you like spice, add a pepper.  Have a mix of greens, use them all, don’t think you need to just have sauteed spinach or kale.

Since it is the season, I like to mix Kale, Spinach, Cabbage, Tatsoi, and Swiss Chard in the same batch.

If you look up sauteed greens on recipe sites, you get lots of things that I just never thought of as a saute.  Mainly, adding vegetable or chicken stock after lightly heating garlic in oil, then cooking the greens for a long time.  I don’t like to cook the greens to death.  They should be bright green, and firm, not dark green and mushy.

The Recipe

Put a drizzle of oil into a pan on medium high heat.  Sometimes olive oil, sometimes canola, sometimes sesame;  use whatever is handy, or smells best to you.  Drop in a few cloves of minced garlic for about 30 seconds, moving it around in the pan with a spatula.  Add in a half to a whole onion, diced.  If garlic isn’t handy, we just use the onion.  If you have one, and fell like it add a pepper or two small ones, hot or not, diced or cut into strips.  All told, we’ve spent about 2 minutes in the pan.  You’ll need to take care of the veggie prep before hand to keep up.

Then to the greens.

They are generally cut into strips about 1/4″ wide, then halved or quartered.  Whatever works.  You just want to be able to fork it into your mouth, so go for a size that fits.  Some of us have oddly smaller mouths than others.  Strangely tiny.  Teaspoon sized, even.

Toss the greens a handful at a time into the pan, so it doesn’t cool off too much.  Flip them often, to get all of it oil coated, and heated well.  If there are lots of greens, you may need to add a little more oil.  Add salt, but go a little light.  Finish salting on your plate.  Only spend a couple minutes in the pan with the greens. Then remove the pan from heat and serve.

Sometimes, I’ll add a touch of soy sauce and toss the greens after the heat has been removed.

 

Buying live chickens from RiverSong Farm

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If you want to buy live chickens from us, there are a few things to know.

  1. Please, please, please call us at least a day in advance.  All of our chickens are free-range.  Catching them on the run is difficult to do, and not good for their stress levels.  By calling a day in advance, I can go to them in the night, when they are very docile, and not very likelyto run away, and put them in a cage so they are easy to grab when you arrive.

  2. Ducks and Chickens coexisting

    If you are not going to make your appointment, let me know as soon as possible, so I can get the chickens back out on the range.  Also, meeting to hand over the chickens can involve 40 minutes of travel time for me, and leave other projects unfinished.  I’m never upset when plans change.  I am upset if that happens at the last minute and was avoidable. If you are a no show with no notice, I will be very unlikely to allow a second attempt.

  3. Let me know how many and what kind of chickens you are looking for.  If breed doesn’t matter, let me know what your purpose for the chicken is and I can recommend one over the other.
  4. Have a crate to take home chickens for your flock.  If you have nothing like that, try a cardboard box with lid of some sort.  A full sized hen is a bit larger than a vollyball, while full sized roosters are about basketball sized.  Chicks, day old are about 2 per handful.  Finally, we have old feed sacks that can be used as a temporary transport for a few mature chickens at a time.

    Young customer visits a hen at our market booth

    Young customer visits a hen at our market booth

  5. Prices on live chickens vary like this:
    1. Unsexed chicks are $1.50 on day one.  Price goes up by $0.62 per week.

      3 day old Chicks in a trough

    2. Freshly laying hens are $15.
    3. Year old hens are $8.
    4. Older are $6.
    5. Roosters are based on size/weight and generally run between $6 and $10 each.

 

December Newsletter

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Seasons Greetings

As Thanksgiving rolled by Tom extended a very warm thank you to all of our patrons.  RiverSong Farm continues to grow thanks to you.  We are well into the holiday season and the beginning of the shortest days of the year. Not only are we still farming thanks to you, but we still have food available for you.

Snowflake Ornament

 

You can get our farm fresh goodies at the Douglass Loop Farmers’ Market in the Highlands, the Louisville Pick-Up in Indian Hills, or directly from the Farm.  Read more on our “where to buy” page.  Read on to find out about our special 2012 Farm Bucks program, that you can use at any of those locations.

For a limited time during the Holiday Season we are offering a bulk discount on Egg purchases.  Purchase 2 or 3 dozen and get $1 off, purchase 4 dozen and you’ll get the fifth dozen free!  A great deal for all your baking needs.

Customer Appreciation

Send this newsletter on to a friend or two that you think would appreciate tasty, healthy, and humane food.   If your friend makes a purchase and mentions your name, 25% of their total sale of up to $100, will be credited to you as Farm Bucks.

Seed Ordering for 2012

This month we’ll be placing our seed order with FedCo.  If you’d like to hop on to our order, reduce your cost and eliminate shipping fees call Tom, 502-422-2069 or email, tom@riversongfarm.com

What are Farm Bucks?

An exciting endeavor we are offering this year is Farm Bucks.  Unlike a traditional CSA (Community Supported Agriculture), Farm Bucks allow you to choose what you want to eat, how much, and when you want to eat it.

Farm Bucks aren’t limited to Vegetables only, you can redeem for whatever we sell, wherever we sell it:  Vegetables, Eggs, Meat, Honey, Crafts, etc.—You Choose!  Best of all, unlike a traditional CSA, there is no risk.

With Farm Bucks, you are providing the Farm with Community Support by ensuring income particularly needed to maintain during the winter months, and get things ramped up for Spring.

As an incentive, you will get a little extra to spend when you purchase Farm Bucks, $100 gets you a 5% increase, $250 gets you a 7.5% increase, $500 or more gets you a 10% increase.

You can buy in at any point, but we encourage you to buy in before mid-January so we can begin growing according to the demand.  And you’ll have 2 years to spend your Farm Bucks any way you like.  You’ll never have to worry about having enough cash.

If you are looking for a delicious, eco-friendly, ethical present to give for the Holidays why not RiverSong Farm Bucks?

Will Work for Food?

We have 5 positions available to sign up for a worker share, and earn Farm Bucks or on-the-spot seasonal produce that you pick.  Once every week or two you’ll come to the farm and help out for 4-5 hours and in exchange you get Farm Bucks to spend now or later any way you like, or a Share of that weeks harvest.

Final 2 Market Days in December

If you haven’t yet visited the Douglass Loop Farmers’ Market on Saturdays from 10am-2pm in Louisville on Bardstown Rd. between Douglass Blvd. and Woodbourne, you still have 2 Saturdays left to get farm fresh goodies and crafts.  We have eggs and chicken, lettuce, kale, spinach, tatsoi, cabbage leaves, garlic, and dried tomatoes.  We also have our special seasonal breads; Cranberry Pound Cake, and Cinnamon Spice Pound Cake.  And you can order any of our breads in advance, just email or call by Thursday.  Other vendors have potatoes, sweet potatoes, winter squash, breads, and green house goodies.  Come on by and see us.

Don’t forget to check out our craft table, perfect gifts for the perfect person.  Take a peek at our Craft page to see what’s currently for sale.  For all the spinners and knitters out there we have roving from our Shetland Sheep, $25/lb.  And our largest Ram (Big Daddy Calvin) is also for sale.

Calvin on the loose

You Can Buy Any Day of the Week

If Saturdays don’t work for you, you can get what you need at the Louisville Pick-Up, a private residence close to Saint Matthews in Louisville where we keep chicken and eggs for sale.  We also take special orders to be picked up from that location if you have a hankering for salad or pound cake.  Contact Tom (502-422-2069) for the phone number and location.  We also sell directly from the farm.

We look forward to seeing you in December and the New Year.  Thank you for letting us “live the dream.”  Best Wishes for a Happy and Safe Holiday Season,

Sarah