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 likely to run away, and put them in a cage so they are easy to grab when you arrive.
  2. 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. Young customer visits a hen at our market boothHave 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 volleyball, 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.
  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.
    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

What Sustainable Means to Me

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The word sustainable gets thrown around a lot these days.  Stop for a minute and think about what it really means.  Or better yet, Webster’s defines Sustainable (in regards to agriculture) “of, relating to, or being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged.”

We do not use chemicals (synthetic fertilizers, pesticides, herbicides) on the land.  We rotate our crops.  We let the land rest.  We minimize tilling to prevent erosion.  We use our hands and non-gasoline powered tools whenever possible.  We don’t grow genetically modified plants.  We do plant heirloom varieties.  We diversify what we do.

That pretty much sums up what we believe our food system should be, and in short our mission.  But the drive for this lifestyle goes beyond producing clean food and keeping our environment clean and the land working.

My whole life I have searched for a sense of purpose, a meaning to my life, and an answer to the question how do I fit into the environment?  When I was younger I had a self loathing of being human because in my mind we are the only species who doesn’t have a symbiotic relationship with our environment, we destroy it.  How do I fix this?  How can I bring children into this environment without making it worse?  The answer for me is grow my own food.

With each passing year that I am fortunate enough to farm for a living I get closer to the kind of person I aspire to be living the kind of life I can feel good about.  I am trying my best to be the change I wish to see.

This doesn’t happen overnight, and there is still plenty of work for me to do.  I still shop at large retailers, though the frequency and dollars spent is vastly less.  I minimize “stuff” in my life and reuse what I already own or quite often what others’ have owned.  The objects in my dwelling are 75 percent give-aways or thrift store finds.  My expenditures are usually within two categories:  Food and Gasoline.  I am always working on how to grow all my own food.  This is my goal.  I wish I could use less gasoline.  Living in the city I was most happy working within 2 miles of where I lived.  But now in the country most everything is at least 10 miles away including work, and my family and friends and largest sales markets are 30 miles away.

But each day I recognize how incredibly fortunate I have been and continue to be.  I was born into a world of choice, opportunity, education, and thankfully intelligence.  It’s hard to compare one generation to the next or even one person to the next, we all have our different battles.  None of us are exempt from being somewhere between more or less fortunate than others.  In my attempt to reconcile this I give back to my community when I can, and I don’t envy what others’ have.  I am always thankful and appreciative of the love and support I receive from family, friends, and patrons.

In a turn-around of how I used to feel when I was younger I now continually attempt to grow my ability for compassion, understanding, non-judgment, and fellowship.  I encourage everyone to grasp every opportunity for learning, developing a greater understanding, and being the change.  After all, what’s the point of living if you aren’t living your best life, and every second is a new beginning to change the life you are living.

-Sarah

Chicken and Stuffing take two: Crockpot style

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So, I braised some heritage chicken in our crock pot today.  Defrosted for 1 hour in a cool water bath, then cut the legs and thighs apart, 4 leg quarters total.  I put them in the crock pot with 5 cups of water, a teaspoon of white vinegar, rosemary, salt and pepper.  My goal was to slowly cook the chicken and make stock at the same time.  It was a success.

I braised 3 hours on high, 3 hours on low then I drained the broth, turned the crock pot off and put the lid back on.  I used the broth to make stuffing, and Butternut squash soup.  Unfortunately, there were no drippings to make gravy, this made Tom sad.  I could have made gravy with chicken fat and just broth, but it wouldn’t have been as flavorful.  Personally I like it better without gravy and the stuffing was definitely better with the half whole wheat bread I had made.  The chicken was a bit dry, but hey I boiled it essentially.  Some gravy would have solved that problem.

Stuffing (Dressing) with Chicken and Gravy

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Tom was so excited about this dinner he didn’t hesitate to ‘come and get it’ when he heard the serving dishes clanking.

The hard part about dressing and gravy is that you need chicken stock, which you cannot make until the chicken is roasted and the meat is off the bones. Unfortunately the chicken is never as good as it is hot out of the oven.

Day One I roasted chicken rubbed with salt, pepper, and rosemary on a bed of sweet potatoes and onions, like I do, then I reserved the juices separately, pulled the meat off the bones and began boiling stock (takes about 3-4 hours). You get 1 quart for a 3 lb chicken, luckily that is what I had because that is what I needed.

Day Two: The Dressing

1 loaf of RiverSong Farm Stuffing Bread, wt. 3/4 lb, cubed and dried  (You can dry it in the oven while you are preheating it to 350, and sauteing the onion and celery.  Just don’t forget and let it get too toasty.)

1/4 cup of butter
1 large onion, diced
2 cups of chopped celery
2 cups of chicken stock
2 eggs
leftover dark chicken meat (I had 2-3 cups)

Preheat oven to 350. I dumped the dried bread cubes into a small lasagna pan and stirred the chicken pieces into it. Meanwhile I sauteed over medium high heat the onion in the butter for 5 minutes before adding the celery and sauteing another 1-2 minutes. Then I turned off the heat and added the chicken stock just till it was liquid again (because real chicken stock has gelatin which makes it gel up in the fridge. I dumped the whole skillet over the cubes and tossed. Then I beat the 2 eggs in a separate bowl, poured over the cubes and tossed again. I did not need to add herbs because they are baked into the bread. Tent with foil and bake in the middle or top of the oven for 45 minutes. Remove foil and bake another 15. Serve.

During that last 15 minutes make the gravy.

1/4 cup chicken fat (reserved from roasting)
1/4 cup of flour
Pan drippings + enough stock to equal 2 cups
salt and pepper to taste

In a skillet over medium high heat melt chicken fat and fry the flour for at least 1-2 minutes. You are making a roux. The longer you cook the flour in the fat, the more brown and flavorful it gets, but the less thickening power it will have. Using a flat wisk, slowly pour in the hot drippings and stock stirring to incorporate into flour mixture. Let the gravy boil for a couple of minutes, salt and pepper to taste.

I had enough sweet potatoes from the day before leftover to serve with the meal, and as a precursor Tom had sauteed mixed greens (swiss chard, cabbage leaves, kale) and I had a salad.

Serves 4-6

November Newsletter

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Howdy Y’all!

It’s that time of year again.  The markets have closed and it’s time for us to crunch some numbers to figure out whether or not we will make it to the next market season without having to get supplemental jobs.

But farming stops for no one.  Even with outside jobs, we will continue to provide food throughout the winter.

  • We just had an arrival of 300 chicks, some are meat birds to be USDA processed in January and the rest are laying hens ready to lay in April 2012.
  • We are on the hunt for viable Maples to tap for fall as well as spring sap to make syrup.
  • We’ve picked the last of this season’s peppers and put up at least 15 pounds of roasted peppers in the freezer.  Now to make pickled peppers, pepper relish and hot pepper jelly.
  • Tom has re-erected the high tunnel to protect our winter greens and he is still building cold frames for sale and for our own personal use to extend the growing season.
  • Debra and Tom Sr. are in the process of planting garlic for the 2012 harvest.
  • As for me, I’m going to learn how to spin sheep wool into yarn and possibly how to knit.
  • Speaking of the sheep, it’s breeding season!  In about 5 months we’ll have 4 new bouncing lambs and many more fleece for spinning.  And as early as January we may have mutton for sale.

We are still producing vegetables, chicken, eggs, baked goods, crafts, and we have wool for sale.  Feel free to get in touch with us, you can buy directly from the farm, our St. Matthews pick-up location, or we do have one winter market in Louisville, The Douglass Loop Farmers’ Market which runs through December 17, 2011.  http://douglassloopfarmersmarket.com/

 

Crock Pot Chicken

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Cooking in a crock pot is super easy.  I love being able to start something in the morning when I’m full of energy, set it on low, and come home to dinner.

RiverSong Farm offers two types of birds, Cornish Cross (It’s a cross breed not Cornish game hen, we’ve grown some to a cleaned weight of 16 lbs) and Heritage birds, currently Rhode Island Red.

The Cornish Cross is a young, meaty bird typical of what you find in today’s groceries but ours are free range and grown without chemicals.  You can cook these birds any way you like: Grill, Roast, Fry, etc.

The Heritage bird is the kind of bird your grandparents would have eaten.  It is a slower growing and therefore an older bird at cleaning time, it’s less meaty and ours are extremely free-range (they run around a lot) making the meat more firm, but also more flavorful.  Heritage birds are best cooked slow by braising or in a crock pot.

How To Cook A Crock Pot Chicken:

Take your chicken and rinse it off.  If it is whole make sure there is nothing inside the cavity (neck or innards).  Place your chicken in the crock pot and season the way you like, for me that means salt, black pepper, and rosemary.

Cover and set the Crock pot on low for about 8 hours.  Remember every time you open the lid of the crock you need to add 15 minutes onto your cook time.  Ideally you won’t open the lid.

Check the temperature of your chicken in the thickest part of the meat, your thermometer should read 165 degrees and the juices should run clear.

If you want a side dish consider placing whole vegetables (potatoes, carrots, celery) under the chicken before you cover and cook.

Remove your chicken and serve.  Reserve the juices from the crock pot for gravy or leave them in there to start your stock.

To Make Stock:

Add the bones and skin (if any) and 1 1/2 cups of water for every pre-cooked pound of chicken from dinner.  Set the crock on low after dinner and in the morning you’ll have beautiful additive-free stock.  Strain the stock and pour into sterilized, heated glass jars.  Wipe the rim and adjust clean lids and rings.  The jars will seal themselves from the heat of the stock.  By leaving the fat in the stock, it will rise to the top of the jar and help prolong the life of the stock in your fridge.  Refrigerate and use within 2 weeks.