|GOOD FOOD NEWS
Volume 8 Number 21 May 24, 2016
FIELD NOTES: Winterport Farm, Ione
It has been very nice to have more rain this year and good pasture this spring. The late rains helped the rye grass grow in the late spring, and it is still green while the other grasses are turning brown. Here at Winterport Farm we are totally dependent on the rain for our pasture, summer grass, and hay. We are just finishing planting the summer sudan grass that both provides a hay crop and summer pasture. It is an amazing crop for cattle feed and it is a pleasure to look out at the green fields in the summer. Although we had normal rainfall this year, the soil is still dry. We are concerned that there will not be enough moisture to sustain the sudan grass through the summer. Hopefully, we won’t need to buy hay again this year.
Recently you may have heard about the USDA changing the grassfed standards. Our cattle are all raised according the American Grassfed Association standards. They are fed only grass and forage (no grain). They are raised on pasture without confinement. They are never treated with antibiotics or growth hormones, and have been born and raised on American farms. Our cattle have been born and raised on our farm or on a neighbor’s farm. The meat from grassfed beef has a healthier balance of fatty acids and is generally leaner. Not only is grassfed beef better for you, the cattle are more humanly raised and the pasture lands are good sequesters of carbon helping our environment.
We hope you enjoy our beef as a part of your diet.
MLH NEWS AND EVENTS :
JUNE 13. Board Meeting.
You may notice that your box contains produce from some new producers this week. In our ongoing effort to provide bountiful and varied boxes, whenever our producers don't offer all that we need, Alice, our box shopper is going to reach out to other local organic growers through Produce Express, a local company who connects farmers to customers. They deliver to Lucy's Spice Box, Amador Vintage Market and can easily deliver fresh produce to us when it is needed. This is an experiment that we will try for a month. We are continuing to search for our own new local producer members but until we have the amounts and variety we seek, we are hoping to explore this option. The Board of Directors will have an Open Floor Opportunity at our June 13, board meeting 6:00 PM at the DC and we invite producers and customers to share your thoughts with us at that time. We also welcome your emails. firstname.lastname@example.org.
June 18, FARM TO FORK SOLSTICE DINNER . Tickets sold out.
JUNE 18 . We will be holding a producer membership meeting after our fundraising dinner to give you the opportunity to discuss and help decide how to obtain the produce we need for more customers.
THIS N THAT
We need your help putting together our Silent Auction baskets and gift cards, etc. for our Solstice Dinner June 18. If you know a local merchant who might be willing to work with you on putting together a basket, NOW IS THE TIME TO MAKE THAT HAPPEN. Think about the kinds of items, gifts you would be willing to bid on and GO FOR THAT. Let's make this as bountiful a Silent Auction as we possibly can. As always, it takes our village.
Kale Stew with Smoked Meat and Sausages
(The odd-sounding ingredient Pinkelwurst is a specialty from the Hanseatic Cities in Germany’s North.)
2 1/2 – 3 lbs of kale, washed, stems and ribs removed
2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
2 tablespoons rolled oats
1 lb smoked pork loin
1 Pinkelwurst or other smoked boiling sausage, such as kielbasa
2 smoked boiling sausages
Salt and freshly milled black pepper
Generous pinch of ground nutmeg
Bring a large pot of salted water to a boil. Plunge the kale into the water and blanch for 1 to 2 minutes. Drain the kale well in a colander and chop it coarsely.
Heat the oil in a large saucepan and add the onions. Sauté until translucent. Add the kale and 2 cups water. Stir in the oats and bring to a boil, then reduce the heat and simmer for 30 minutes.
Add 1 cup water in ¼-cup increments, if necessary. The stew should be very moist but not soupy.
Add the pork loin and the Pinkelwurst, and cook over low heat for 30 minutes. Add the smoked sausages and up to 1/2 cup water, if necessary. Cook for 30 minutes. The smoked sausages should only be added for the last 30 minutes of the cooking time, otherwise they will burst.
Season with salt, pepper, and nutmeg. Serve with boiled or caramelized potatoes.
courtesy of Nadia Hassani, Spoonfuls of Germany
Raspberry Crush Tonic
2 cups fresh raspberries
2 tbsp. 1:1 simple syrup(1 part water, and 1 part sugar)
4 large sprigs of basil, plus extra for garnish
1/2 cup gin
1 tbsp. bitters
1 tbsp.lemon juice
Reserve 8 raspberries.
Using a shaker, add the remaining berries, simple syrup and basil and muddle until the berries are mashed. Stir in the gin, bitters and lemon juice. Pour through a sieve and back into the shaker filled with ice.
Serve cocktail over ice into four glasses and top with tonic water and two raspberries plus fresh basil.