Wednesday, July 2, 2014

Growing the Bounty

The farm blogger’s taking off for vacation tomorrow, so this one is a bit early. Still, there’s plenty to report; it’s been a busy week thus far, and we’ll start with the rousing success of the June Farm Dinner!

Catered by a stalwart crew of employees and volunteers, the dinner’s forty-two guests enjoyed a delicious, home-cooked meal, including: chard and ricotta gallete; kale and cherry belle radish salad; pureed carrot soup with garlic pesto; roasted tomatoes with lamb kifta over polenta; and lemon balm pannacotta with strawberries and cream for dessert. A general sense of satisfaction was reported, and the dinner was followed by a performance by a very skillful storyteller.

Out in the fields, the squash and pumpkins have enjoyed their first round of weeding, and the peas are flowering and will soon be bearing pods. The beds of lacinato kale have come back strong after suffering the hunger of cabbage loopers and imported cabbage worms, an invasive species of caterpillar from Asia. One of our volunteers, a particularly hale and hearty man, has even been clearing the unseeded fields of stones! Not only does this make tilling significantly easier, it also makes the quarter acre look good as new.

In other news, this week’s tomato harvest thus far totals roughly one hundred and thirteen pounds, up ninety-three pounds from last week. This includes cherry tomatoes such as Sungolds, Black Cherries, and Chadwick Cherries, 4th of July salad tomatoes, and heirlooms of several varieties. The numbers only go up from here, folks, so stay tuned.


(pictured above: today's market spread)

For those of you chiefly interested in our eggs, good news: the chicks are growing up fast, and we should be acquiring eleven new laying hens from a third party. Our chickens thrive on a diet of organic, soy-free feed and various leftover produce, including tomatoes, kale, beet greens, chard, depending on the season.


That’s all for now. As a brief reminder, though, CSA is starting July 9th; share pickups will take place on Wednesdays, 4 pm – 6 pm in the pavilion. We look forward to seeing you there!

Friday, June 27, 2014

A Stone Coop Summer's Day

It's been a rainy week here on the farm, but the show goes on--and we've got plenty to show for it! Broccoli, parsley, summer squash, and kohlrabi have been planted despite the weather's best efforts, and the field kale harvest is brisk and bountiful. You can expect to see bunches of curly red and curly green kale, as well as bags of the ever-popular lacinato variety, at tomorrow's Brighton Farmers Market, 8 AM - 1 PM. In addition, we'll have a very small amount of sweet Sungold cherry tomatoes and 4th of July salad tomatoes available. Come around early to get yours!

Speaking of which, the great tomato harvest is just now ramping up; we managed to pluck some twenty pounds this week, but within a month we can expect roughly eight hundred to a thousand pounds per week. Whether you take them raw or fried, on sandwiches or salads, drizzled with balsamic or sprinkled with salt, this is great news for all tomato-lovers.

That about covers it for now. We look forward to seeing you at market tomorrow, where we'll also be offering eggplants and purple peppers for the first time this season!

Friday, May 23, 2014

June Classes on the Farm

As May wraps up and we roll into June, there are more and more opportunities to learn new skills out on the farm and try new and tasty foods. Check out the classes we're offering in June:

Cooking with Herbs
Sunday, June 1 2-4:30
$40
We will explore various ways to incorporate herbs into delicious meals. In this class, we will discuss the properties of culinary herbs, make compound butter, herbal syrups, and tasty herbal truffles.

Take and Bake Pie Class
Sunday, June 8th 2-4
$40
Have you always dreamed of being able to roll the perfect pie crust? Come learn how and take home a delicious pie.  Please bring your own pie plate.

Berry Preserves

Tuesday, June 24th 6:30-8pm
$40
Learn to make scrumptious jam and seal it into a jar. We'll cover the basics of canning, and you will take home some to share with your family.


To register for a class, contact us at the farm by phone: 810 588 7137 or email: joannee@stonecoopfarm.com


CANCELLATION POLICY 

Notification Received:
   3 days before the class – 100% refund
2 days before the class – 50% refund
24 hrs or less – nonrefundable