Friday, April 29, 2011
Sprouts!
FINALLY! Checking the lawn garden today, and sprouts ALL OVER!!! Yeah, bring on the sun and some warm weather too!!! Feeding the new baby goat with the bottle was lots of fun today too, the little guy is really starting to catch on!! Lucy also practiced walking (with a leash) her goat, Pony Lu! Gotta get her ready for a parade this year :)
Baby goat born!
Big ole Mamma Goat had her baby yesterday afternoon. Little boy...I'm very jealous, wish I was having baby!!! Can't wait to see the new little one. (he needs to be fed with a bottle, can't wait to have the girls feed him:))
Thursday, April 21, 2011
Baby chicks today!
Lucy worked very hard today helping Grandpa Leo get baby chickens, unloading every one by hand into it's new home at the farm:) 300 laying hens, 400 meat chickens. Chickens will be around 4lbs in about 8 weeks. Place your orders now for cut or whole chickens.
Eggs in Baskets
Pre-heat oven to 350 degrees F.
Special equipment: jumbo sized 6-cup muffin tin
Ingredients
3 large russet potatoes, peeled
½ stick unsalted butter, melted
Kosher salt & cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 ½ ounces, chopped
2 tablespoons maple syrup
6 eggs
¾ cup shredded provolone
Prep Time: 20 min
Cook Time: 50 min
Serves: 6 servings
Level: Easy
In a food processor fitted with the grater attachment, push chunks of the potato through to grate. Once all the potatoes are grated place them into cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
Special equipment: jumbo sized 6-cup muffin tin
Ingredients
3 large russet potatoes, peeled
½ stick unsalted butter, melted
Kosher salt & cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 ½ ounces, chopped
2 tablespoons maple syrup
6 eggs
¾ cup shredded provolone
Prep Time: 20 min
Cook Time: 50 min
Serves: 6 servings
Level: Easy
In a food processor fitted with the grater attachment, push chunks of the potato through to grate. Once all the potatoes are grated place them into cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
Egg deliveries today
Making egg deliveries this afternoon. Let me know if you need some farm fresh eggs!!!
Monday, April 18, 2011
Eggs - help yourself
Good Morning All,
Just a reminder we have 18pks (and some 12 pks) of eggs in the refrigerator at the farm that are a couple weeks old for boiling easter eggs. They are on the RIGHT hand side of the fridge in the garage. Help yourself if no one is around and you can put the money in the middle desk drawer.
12pk = $3.00
18pk = $4.50
The kids will LOVE coloring brown and green eggs! Plus they will taste DELICIOUS!
Try to have a great week, even though the weather may not be the greatest!
Jamie:)
Just a reminder we have 18pks (and some 12 pks) of eggs in the refrigerator at the farm that are a couple weeks old for boiling easter eggs. They are on the RIGHT hand side of the fridge in the garage. Help yourself if no one is around and you can put the money in the middle desk drawer.
12pk = $3.00
18pk = $4.50
The kids will LOVE coloring brown and green eggs! Plus they will taste DELICIOUS!
Try to have a great week, even though the weather may not be the greatest!
Jamie:)
Easter Eggs
18pks of "Easter Eggs" in the fridge in the garage on the Left hand side. They are a week or two old, so they might peel a little better after boiled. $4.50/18pk and $3.00/dozen. The kids will have fun coloring brown and green eggs!!!
Wednesday, April 13, 2011
Planting today
Lots of stuff planted in the garden today: Beets, Spinach, Radishes, Mustard, Swiss Chard, Turnips, and lots of Lettuce:) Feels good to be back to work...OUTSIDE! Anyone still interested in signing up for our Weekly Produce Boxes let me know, you have til the end of April to sign up.
Tuesday, April 12, 2011
Twins!
Firepit, the goat, just had twins! One boy and one girl. Very cute! Pics 2moro on the Facebook page!
Wednesday, April 6, 2011
Saturday, April 2, 2011
New Goats
New Goats today! Steve and Leo went to an auction today and came back to the farm with all kinds of new family members! Can't wait to name them ALL! Pics to come soon on Facebook!
Friday, April 1, 2011
April 2011 Newsletter
APRIL IS FINALLY HERE! There is sooo much going on this month, I don’t know if I can get it into words. Baby goats will be born, along with our new family member . We will have baby chicks in the middle of April. I’m sure there will also be baby kittens running around soon too. NEW LIFE is so amazing, we can’t wait to share with all of you. Besides babies, we will be getting our hands in the dirt and planting. The land will be worked with love to get ready for all our wonderful products. All our plants and seeds are ordered and ready to plant as soon as the ground and weather allows us to. I started some flowers and herbs indoors this year. I am very interested to see how they continue to grow. I would like to be able so sell some potted flowers for Mother’s Day, but will have to keep you posted on their progress. Leo has been working hard getting the “Fruit Hill” ready for lots of fruit plantings. We will be focusing on getting raspberry, blueberry, and blackberry bushes in the ground first, then the other fruit trees. I can’t wait to see what the old pasture will look like when full of fruit!!! (Lucy say’s she can’t wait for the Apple Trees!)
APRIL’S NEWSLETTER RAFFLE WINNERS!!!
Betty Frey
Joan Acker
Congratulations Betty and Joan. You will receive your 2011 Farm Coupon Book in the mail this week.
WELCOME ABOARD:
Thanks to everyone who will be participating in the Weekly Produce Box program. I think members will be very happy with the way the program is laid out and hopefully find some savings in buying 20 weeks of fresh produce. There is still some time to join the program if you wish. We can add members until the end of APRIL. We are hoping the first boxes will be ready the first or second week in June (it all depends on when mother nature allows us to start planting). Please look at the Monday afternoon delivery/drop off sites. We are hoping that some of you may be more interested in the WPB program if we can deliver your boxes to help you out during your busy work week. Just let me know if you are interested.
MARKET TIMES AND LOCATIONS:
Please keep in mind that these times and days may change or we will add days throughout the season but this is what we’d like to start with. If these times do not work for you let us know and we will make other arrangements, as there is usually someone around the farm every day.
Monday Afternoons:
- Home Deliveries for WPB members. Drop off location in Waunakee, Middleton (off of Hwy Q), possibly Middleton West Side (off of Mineral Pt. by Garner Park), and Fitchburg. We are still looking for a drop off site towards the center of Verona, and Windsor/SunPrairie. Individual times for each drop off location will be sent later.
Wednesdays:
- Sauk Farmers Market: The Eagle Plaza parking lot (on hwy 12 across and diagonal from the Harley Davidson Shop.) I will also be joined by Jesse Z., from Mama’s Farm in Mazo. Not only does she have a great variety of produce, but specializes in flowers!!!
11am-1:30pm. WPB pick up available.
- Open Market at the Farm:
3:30pm-6:30pm (we can be available before or after, just call ahead of time to make arrangements)
Saturdays:
- Spring Green Farmers Market: (location to be sent later)
9am-Noon
WPB pick up available.
- Open Market at the farm:
10am- 2pm
EGG UPDATE:
This week is Week #2 of our egg share program. Anyone that would still like to participate in this quarter please let me know. The last week of the quarter will be June 9th, 2011.
Eggs for Easter- Hard boiled eggs peel a little easier if they are not as fresh. We don’t let our eggs get more than a week old, so if you would like us to set aside a dozen or 18pk of eggs for you let me know ASAP. The kids will love coloring eggs that are already brown and green and have speckles on them!!!
1 dozen = $3.00
18pk = $4.50
**We’ve had some comments about blood spots in our eggs. I just wanted to address this with everyone.**
Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife. Blood or "meat" spots are occasionally found on an egg yolk. These tiny spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg. These eggs are safe to eat.
Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Blood spots are more commonly found in brown eggs. The reason is two-fold. Firstly, the genetics of brown birds predisposes them to lay more eggs with blood spots in them. Secondly, during the candling procedure, the brown shell of the egg appears to have a red tint to it, which makes the task of looking for a red spot behind it extremely difficult. Hens will also lay more blood spotted egg when they are stressed out. Examples: A dog near the laying pen, or extreme changes in weather conditions.
CHICKEN UPDATE:
We will have new baby chicks April 21st. I will let you know if we will have open times at the farm to bring the kids around when we get them. It will all depend out what’s going on. Things are going to be very busy at the farm during planting season along with my due date being close. We will be getting baby chicks throughout the summer so there will be more opportunities for playing with baby chickens if this time does not work out.
The third week in June is our estimated time for fresh chickens. At that time they will be around 3.5-5lbs. We are now taking orders for cut and whole chickens at that size AND whole chickens 5.5-8lbs.
HELP NEEDED:
I am currently looking for some help writing some blog page sections and the weekly produce updates. I want to be able to add a small weekly update in our WPB boxes that explain what is in the box every week and how to use the uncommon veggies along with their health benefit. I also want to create a WEEKLY MENU to be updated every Saturday, that includes easy/fast/healthy recipes for the busy families. Thank you to my good friend Linda Ruiz who created and who will put the technical part of the blog page together. With everything going on this year, I need to be realistic with my time and this is an area I may not have time for but is much needed. If you have interest in helping with this please let me know. You will be compensated for your time with produce, eggs, or chickens.
If anyone has some great, healthy, homemade meals they like to put together for their families regularly and want to share, send details to jamiebond26@aol.com. Thanks!
PERSONAL NOTE:
I want to apologize ahead of time for forgetting anything with customers for the next few months. I seem to have “Prego brain” very bad these days and I’m sure the first few weeks the baby comes I will be a little dis-connected from the business. Thank you for being patient during this very exciting time in our lives. Helpful reminders to me are very appreciative. Also, if you can not get a hold of me please try Leo @ 608-516-7524. I will do my best to put together a May newsletter, but with the new baby, I may have to just keep you all updated with weekly/daily e-mail and face book and blog postings, so keep your eyes open. A big thanks goes out to all of you too, for supporting the farm and our families. I truly feel like we are living the dream right now, being able to raise our kids and work on the farm with family every day!!! I just hope we are giving you what you are looking for as well!!! Please know that any comments, questions, and concerns are always welcome. I feel communication with our customers is always a #1 priority.
Please feel free to forward this newsletter to any family members, friends, neighbors, and co-workers that you think may be interested in the farm and what we have to offer. If they do not have e-mail access, have them give me a mailing address, as I am more than happy to mail newsletters every month.
I hope this newsletter finds you and your families well and happy in life. Don’t forget to take some time for yourself and get outside to take a cleansing breath of that fresh spring air!!
Chewy Chocolate Chip Cookies
These gluten-free cookies are very easy to make. Serve with hemp milk or fresh almond milk for a fun treat! You can also vary the recipe by adding cocoa powder and a little extra sugar for chocolate cookies or take out the chocolate chips and add 1 to 2 teaspoons ginger powder and cinnamon each for a ginger spice cookie.
Makes about 1 1/2 dozen cookies
1 cup medjool dates, pitted
1 cup boiling water
1/2 cup melted virgin coconut oil or organic butter
1/4 cup whole cane sugar
2 teaspoons vanilla
2 cups brown rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/2 cup (or more) organic chocolate chips
1. Preheat oven to 350 degrees.
2. Place pitted medjool dates into a small bowl, cover with boiling water. Let sit for about 15 minutes. Then place soaked dates and water into a blender and puree.
3. Scoop out date puree with a rubber spatula and place into a bowl. Add melted coconute oil, whole cane sugar, and vanilla; whisk together.
4. In a separate bowl, mix together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, and sea salt. Add the wet ingredients to the dry and mix together with a fork or wooden spoon. Fold in the chocolate chips.
5. Drop by the spoonful onto a greased cookie sheet. Gently flatten each cookie with the back of a spoon. You don't want to flatten them to much, only slightly.
6. Bake for 10-14 minutes. Baking time will depend on the size the cookies are. Larger cookies need a little extra time and smaller cookies a little less. let cool slightly then enjoy! Store in an airtight container for up to 5 days.
APRIL’S NEWSLETTER RAFFLE WINNERS!!!
Betty Frey
Joan Acker
Congratulations Betty and Joan. You will receive your 2011 Farm Coupon Book in the mail this week.
WELCOME ABOARD:
Thanks to everyone who will be participating in the Weekly Produce Box program. I think members will be very happy with the way the program is laid out and hopefully find some savings in buying 20 weeks of fresh produce. There is still some time to join the program if you wish. We can add members until the end of APRIL. We are hoping the first boxes will be ready the first or second week in June (it all depends on when mother nature allows us to start planting). Please look at the Monday afternoon delivery/drop off sites. We are hoping that some of you may be more interested in the WPB program if we can deliver your boxes to help you out during your busy work week. Just let me know if you are interested.
MARKET TIMES AND LOCATIONS:
Please keep in mind that these times and days may change or we will add days throughout the season but this is what we’d like to start with. If these times do not work for you let us know and we will make other arrangements, as there is usually someone around the farm every day.
Monday Afternoons:
- Home Deliveries for WPB members. Drop off location in Waunakee, Middleton (off of Hwy Q), possibly Middleton West Side (off of Mineral Pt. by Garner Park), and Fitchburg. We are still looking for a drop off site towards the center of Verona, and Windsor/SunPrairie. Individual times for each drop off location will be sent later.
Wednesdays:
- Sauk Farmers Market: The Eagle Plaza parking lot (on hwy 12 across and diagonal from the Harley Davidson Shop.) I will also be joined by Jesse Z., from Mama’s Farm in Mazo. Not only does she have a great variety of produce, but specializes in flowers!!!
11am-1:30pm. WPB pick up available.
- Open Market at the Farm:
3:30pm-6:30pm (we can be available before or after, just call ahead of time to make arrangements)
Saturdays:
- Spring Green Farmers Market: (location to be sent later)
9am-Noon
WPB pick up available.
- Open Market at the farm:
10am- 2pm
EGG UPDATE:
This week is Week #2 of our egg share program. Anyone that would still like to participate in this quarter please let me know. The last week of the quarter will be June 9th, 2011.
Eggs for Easter- Hard boiled eggs peel a little easier if they are not as fresh. We don’t let our eggs get more than a week old, so if you would like us to set aside a dozen or 18pk of eggs for you let me know ASAP. The kids will love coloring eggs that are already brown and green and have speckles on them!!!
1 dozen = $3.00
18pk = $4.50
**We’ve had some comments about blood spots in our eggs. I just wanted to address this with everyone.**
Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife. Blood or "meat" spots are occasionally found on an egg yolk. These tiny spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg. These eggs are safe to eat.
Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Blood spots are more commonly found in brown eggs. The reason is two-fold. Firstly, the genetics of brown birds predisposes them to lay more eggs with blood spots in them. Secondly, during the candling procedure, the brown shell of the egg appears to have a red tint to it, which makes the task of looking for a red spot behind it extremely difficult. Hens will also lay more blood spotted egg when they are stressed out. Examples: A dog near the laying pen, or extreme changes in weather conditions.
CHICKEN UPDATE:
We will have new baby chicks April 21st. I will let you know if we will have open times at the farm to bring the kids around when we get them. It will all depend out what’s going on. Things are going to be very busy at the farm during planting season along with my due date being close. We will be getting baby chicks throughout the summer so there will be more opportunities for playing with baby chickens if this time does not work out.
The third week in June is our estimated time for fresh chickens. At that time they will be around 3.5-5lbs. We are now taking orders for cut and whole chickens at that size AND whole chickens 5.5-8lbs.
HELP NEEDED:
I am currently looking for some help writing some blog page sections and the weekly produce updates. I want to be able to add a small weekly update in our WPB boxes that explain what is in the box every week and how to use the uncommon veggies along with their health benefit. I also want to create a WEEKLY MENU to be updated every Saturday, that includes easy/fast/healthy recipes for the busy families. Thank you to my good friend Linda Ruiz who created and who will put the technical part of the blog page together. With everything going on this year, I need to be realistic with my time and this is an area I may not have time for but is much needed. If you have interest in helping with this please let me know. You will be compensated for your time with produce, eggs, or chickens.
If anyone has some great, healthy, homemade meals they like to put together for their families regularly and want to share, send details to jamiebond26@aol.com. Thanks!
PERSONAL NOTE:
I want to apologize ahead of time for forgetting anything with customers for the next few months. I seem to have “Prego brain” very bad these days and I’m sure the first few weeks the baby comes I will be a little dis-connected from the business. Thank you for being patient during this very exciting time in our lives. Helpful reminders to me are very appreciative. Also, if you can not get a hold of me please try Leo @ 608-516-7524. I will do my best to put together a May newsletter, but with the new baby, I may have to just keep you all updated with weekly/daily e-mail and face book and blog postings, so keep your eyes open. A big thanks goes out to all of you too, for supporting the farm and our families. I truly feel like we are living the dream right now, being able to raise our kids and work on the farm with family every day!!! I just hope we are giving you what you are looking for as well!!! Please know that any comments, questions, and concerns are always welcome. I feel communication with our customers is always a #1 priority.
Please feel free to forward this newsletter to any family members, friends, neighbors, and co-workers that you think may be interested in the farm and what we have to offer. If they do not have e-mail access, have them give me a mailing address, as I am more than happy to mail newsletters every month.
I hope this newsletter finds you and your families well and happy in life. Don’t forget to take some time for yourself and get outside to take a cleansing breath of that fresh spring air!!
Chewy Chocolate Chip Cookies
These gluten-free cookies are very easy to make. Serve with hemp milk or fresh almond milk for a fun treat! You can also vary the recipe by adding cocoa powder and a little extra sugar for chocolate cookies or take out the chocolate chips and add 1 to 2 teaspoons ginger powder and cinnamon each for a ginger spice cookie.
Makes about 1 1/2 dozen cookies
1 cup medjool dates, pitted
1 cup boiling water
1/2 cup melted virgin coconut oil or organic butter
1/4 cup whole cane sugar
2 teaspoons vanilla
2 cups brown rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/2 cup (or more) organic chocolate chips
1. Preheat oven to 350 degrees.
2. Place pitted medjool dates into a small bowl, cover with boiling water. Let sit for about 15 minutes. Then place soaked dates and water into a blender and puree.
3. Scoop out date puree with a rubber spatula and place into a bowl. Add melted coconute oil, whole cane sugar, and vanilla; whisk together.
4. In a separate bowl, mix together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, and sea salt. Add the wet ingredients to the dry and mix together with a fork or wooden spoon. Fold in the chocolate chips.
5. Drop by the spoonful onto a greased cookie sheet. Gently flatten each cookie with the back of a spoon. You don't want to flatten them to much, only slightly.
6. Bake for 10-14 minutes. Baking time will depend on the size the cookies are. Larger cookies need a little extra time and smaller cookies a little less. let cool slightly then enjoy! Store in an airtight container for up to 5 days.