A Farmer's Peak Experience

The old saying that "Patience is a virtue" was most certain to have been uttered by a farmer.  We wait for everything.....the weather to change, the soil to warm up, the blossoms to unfurl, the seeds to germinate, the fruit to ripen and the chickens to lay.  The long days of summer are filled with lots of activity & chores but always we wait for the Peak Experience that is HARVEST! 

 

Maslow's definition nails it for me today:

Feelings of limitless horizons opening up to the vision, the feeling of being simultaneously more powerful and also more helpless than one ever was before,
the feeling of ecstasy and wonder and awe, the loss of placement in time and space with, finally, the conviction that something extremely important and valuable had happened, so that the subject was to some extent transformed and strengthened even in his daily life by such experiences.                

Today, I am a virtuous woman, awestruck and grateful.  For I have practiced patience aplenty while watching for signals that our little cluckers are finally going to pave the way for a Peak Experience.....one superb, fluffy omelette, made on a cool Sunday morning French style ala David Rosengarten . 

 

This is a sound beginning because a freshly laid egg, still warm from

"The One That Shall Live Another Day" is in hand.

 

Was it you?

 

 

Who that particular one is remains a virtual mystery.  Does the hen that lays an egg 'protect' that most noble act of hers?  I'm beginning to think this is the case for when I reached into the laying box a single hen came flying up, perching just to the left of the box as if to witness what may have felt like an act of betrayal.  After all, I was claiming rights to the product of her labor with not a hint of guilt,  reminding me of the current political discourse surrounding taxes.....but that's a whole nuther can o' worms!

 

Until that moment of harvest we humans have been warmly received by the occupants of the coop when bearing gifts of greens or "chicken crack" aka scratch.  This flock we tend acts as one, rushing the door as we "two-leggers" approach and make the sweetest little sounds when we shower them with the gifts of garden scraps.  Today was different.....as I made my way back to the door "The One" followed close by my side, leering as only a chicken can, at what was in my hand.  I felt her look could best be described as withering.  You know, like the stare you give the guy in front of you at the 15 Item Only checkout as he unloads 56 items......or am I empathizing too much with my feathered friend?  Perhaps, but today the wait is over.  Our am/pm vigil at the door of the coop has culminated in the promise of a most auspicious day on the farm.  One thing has been proven today, a farmer's patience is without end, just like the smile on my face. 

 

Love the life you live for the gift that it is!

 

 

 

 

TWO CRONES FARM PRODUCE BOX 8/23/12

The Environmental Working Group has some great tools for

stretching your food dollars with nutritious, delicious options. 

It just so happens that Fresh From The Farm produce is a great way to start!

This week $20 box will include an assortment of fresh from the garden goodies:

Red Seedless Grapes

Melon - Cantalope, Crenshaw or Honeydew

Stonefruit Mix - Peach, Nectarine, Plum

Cucumber

Heirloom Tomatos

Lettuce - Romaine or Green Leaf

Mixed Greens - Kale, Chard, Collard, Mustard, Turnip

Allium Mix - Purple, Yellow, White, Shallot, Garlic

Pepper Mix - Bell, Anaheim, Jalapeno, Serreno, Yellow Wax

Summer Squash Mix

Broccoli, Celery, or Red Cabbage

Eggs

16oz Local Raw Honey - Add $10

Order by Wed 6pm for Thursday pick up/delivery

email

INFO@TWOCRONESFARM.COM



More Butternut Squash Love

Butternut squash is a favorite of mine, planted in spring, harvested in late summer, and a tasty treat all winter. As a gourd, winter squash has a tough rind, which allows for storage during the winter months. Storing and preparing butternut squash prolongs the vegetable's quality, ensuring it tastes as sweet and buttery as when you purchased or picked it. Butternut squash contains many different nutrients, such as vitamins A and C, potassium and fiber.

Nutrition Each cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A, 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

Stretch your food dollars by combining Butternut Squash and Rice as a side dish or Risotto Entree.  Hope you enjoy these recipes, taste tested by our own family at Two Crones Farm!

Butternut Squash Risotto Recipe

Serves about 6. Recipe adapted from Williams-Sonoma.
Prep time: 45 minutes
Cook time: 30 minutes

Ingredients:

• About 1 pound butternut squash, diced
• 1 tablespoons olive oil
• 1 cup arborio rice
• About 1/3 cup dry white wine (I used Robert Mondavi Private Selection Chardonnay)
• 1/2 large onion, finely chopped
• 1 garlic clove, minced
• 3 1/4 cups low sodium vegetable broth
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon dried oregano
• Liberal dashes of salt and pepper
• 1 tablespoon butter, divided
• 1/4 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees F. Place butternut squash in a 3-quart deep baking dish. Cover with olive oil, salt and pepper. Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft. Remove from heat and let cool slightly.
2. Pour slightly cooled squash into the body of an 8 cup food processor (or do two batches). Add about 1/4 cup of vegetable broth and pulse on low until creamy and smooth. Add a dash of salt and pepper. Measure 1 1/3 cups of puree (what you need for this recipe) and save the rest for a later date.
3. Heat remaining vegetable broth in a large saucepan over medium heat. Add butternut squash puree and whisk lightly to mix up. Let simmer for about 10 minutes or until a slight boil.
4. Meanwhile, heat 1/2 tablespoon butter in a large pan (I used a wok) on medium heat. Add onions and cook until fragrant, about 2 minutes. Add in garlic and cook another 2 minutes. Pour in rice, rosemary and oregano. Cook about 1 minutes. Add wine and cook until it’s fully absorbed, about 5 minutes. Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch as fully absorbed before you add in more.
5. After the last spoonful of broth has been added, cook risotto an additional 5 – 10 minutes, or until the rice is soft and creamy. Add remaining butter and remove from heat. Once butter has melted, add in parmesan cheese and additional salt and pepper to taste.
6. Serve with a garnish of rosemary and a dash more freshly grated parmesan.

Butternut Squash Basmati Rice

ACTIVE:15 MIN

TOTAL TIME:45 MIN

SERVINGS:4 to 5

FAST

HEALTHY

VEGETARIAN 

Adding butternut squash and spices is a lovely way to jazz up rice. 

1 tablespoon unsalted butter

1 teaspoon whole cumin seeds

1 teaspoon mustard seeds

1 cup basmati rice

3/4 pound peeled butternut squash, cut into 1/4-inch dice (2 cups)

2 cups water

2 teaspoons kosher salt

1. In a medium saucepan, melt the butter. Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds. Add the rice and diced squash and stir to coat with the butter. Add the water and salt and bring to a boil. Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and serve right away.

Hello!
This week the boxes will be brimming with just picked flavor filled good stuff
Mixed Greens - Kale, Collards, Chard
Squash - Butternut or Spaghetti
Summer Squash - Patty Pan, Yellow, Italian
Cucumber
Melon - Cantalope, Persian, Honeydew or Crenshaw
Stonefruit - Peach, Nectarine, Plums
Sweet Corn
Potatos - Red, White or Yukon Gold
Allium Mix - Red, White, Yellow, Shallot, Garlic
Spicy Peppers - Yellow Wax, Anaheim, Serrano, Jalapeno
Heirloom Tomatos - Limited Quantities
Eggs - Limited Quantities
Relaxation Tea Blend

Orders due by Wed 6pm
Pick up after 2pm Thursday, Vallejo & Concord
Delivery available to American Canyon, Benicia, Vallejo

To Order:  Call (707)812-0546 or email  Info@TwoCronesFarm.com

Thanks!



Produce Alert for Aug 9th

Flavor - That's what fresh from the garden delivers to your table!  The tomatos are looking good this week, ready to give your favorite summer time cook outs a boost of color. And the corn continues to be amazingly sweet & tender.

What's In Your Box This Week?

Tomatos - Heirloom, Roma, Cherry

Melon - Cantalope or Honeydew

Sweet Corn

Broccoli

Celery

Onion Mix

Mixed Greens - Kale, Chard, Collards, Mustard

Peaches or Nectarines

Potatos - Yukon, Red or Sweet

Cucumber - Lemon or Green

Leeks

16oz Honey - Local, Raw and Delicious $10

Orders due by Wed 8/8/12 6pm

707-812-0546

or

info@twocronesfarm.com

Thanks for your support!!

Brown Bagging Is Cool

Growing our own produce has become an obsession here at the farm.  One or the other of us are always online looking around for new tips or cool stories about urban farming.  On one of my recent cooling down breaks from the garden I learned that, according to Wikipedia, in agriculture and gardening, seed saving (sometimes known as brownbagging) is the practice of saving seeds or other reproductive material (e.g. tubers) from open-pollinated vegetables, grain, herbs, and flowers for use from year to year for annuals and nuts, tree fruits, and berries for perennials and trees. This is the traditional way farms and gardens were maintained.

As a kid we "brownbagged" it to school alot, a not so cool thing apparently.  But now that we've dreamed up our urban farm lifestyle it has taken on a whole new level of COOL for me.  This time of year we're in transistion to Fall planting and are in the process of saving the seed of our most successful Spring crops. 

The Farmer's Almanac has a lot of good info for beginners on the "How To's" of seedsaving.  It's fun, easy and saves money.....basic requirements around here!  We've got lots of seeds and are happy to share or swap with anyone in the area.  It's part of our biodiversity plan for Vallejo's food security since we know these plants have thrived here.   Stop by anytime to swap a few seeds and a story or two.  Of course, if you bring your basket we may just find a way to fill it with some fresh veges too!