Basil, Lavender, Cilantro, French Tyme, Fennel, Parsley, Oregano, & Sweet Marjoram potted herbs for sale. Large Pots: $5/pot or 2 for $9. Smaller Pots: $3.50 or 2 for $6. We will be around Friday and Saturday for open market. No greens yet, but they will be ready soon. Fresh Eggs Avail. Daily $3/doz.
First Frost Hostas for sale. $5/pot
Friday, May 27, 2011
Tuesday, May 17, 2011
May 2011 newsletter
Hillsong Ridge Farm 2011 May Newsletter By: Jamie Spahn
We’d like to welcome our new little farmer, Rosemary Ann Spahn. Born 5-1-11 = May Day!!! 7lbs 14oz 21 ½ in long. Rosie and mommy are doing great. Her big sisters have been very helpful and there’s lots of love floating around right now. It will be a week or two before we make our fist adventure to the farm, but I know she will just love it. We can’t wait for all of you to meet her!!!
Hopefully all the April showers will bring May flowers and lots of nice days for planting. We have the lawn garden full of rows of greens, radishes, beets, and more, but we really need some nice weather to get into the upper gardens and get planting. Guess we can’t force mother nature. The fruit hill has been cleared and plowed as well, so when the weather allows, the blueberry and raspberry plants will be going in too. We’ve had lots of new additions to the farm lately. We have about 25 goats now and 2 new baby twins. They are very cute and growing well. Our big Mamma Goat, had a baby boy a few days ago. He needs to be fed a bottle a few times a day. It’s taking him a bit to catch on but he’ll get there. The boys have been working hard on making the new goat pen for all of them to run around in the grass. The little stinkers keep getting out, so it has been a little challenging. Once the weather warms up and the planting is done we will have open house days for visitors to come and play at the farm!
KIDS SAFETY AREA:
Some of you may have noticed the new fence around the swing set , sand box and picnic area. This was put up to create a safe place for the kids to play. With lots of vehicles pulling in and out of the farm we need to always be watching for kids. Please, please, please SLOW DOWN and keep your eyes OPEN when you pull in the driveway, as you never know when a kid will pop out of no where. The worst place is between the house and the garage, where the kids run between and there is a blind spot from the porch wall when pulling up the driveway. The farm is a great place for everyones kids to live life, so let’s keep it safe, thank you very much!
MAY’S NEWSLETTER RAFFLE WINNERS!!!
Dean Baley
Judy Ketelboeter
Congratulations Dean and Judy. You will receive your 2011 Farm Coupon Book in the mail this week.
WEEKLY PRODUCE BOX MEMBERS:
We are still taking on members for the WPB program until the middle of May. If you are interested, please let me know and I can send you the info. We are still planning on having the first boxes ready the first or second week in June, but with the rainy, colder weather it might be a week later. Hopefully not, because we have lots of stuff planted in the lawn garden to get us started, and they have just sprouted so keep praying for that sun!
WORKERS SHARE:
With the continuing growth of our WPB members we will be looking for lots of help on the farm this year. If anyone is interested in working 4-5hours a week in trade for a Weekly Produce Box, please send me your contact information, along with the days and times you may be able to work. We look forward to having you join us in the fields and sharing in the wonderful things you will help us grow.
CHICKEN UPDATE:
The baby chickens have arrived! We have 300 laying hens and 400 meat chickens. We are currently taking orders for meat chickens. It takes about 8 weeks or so to get them to around 4lbs. Over half of them are already spoken for so place your summer orders soon for your whole or cut chickens. We will be getting more baby chickens the first week of June that will not be ready til August, so plan accordingly. There’s nothing better then a fresh chicken on the grill for all those summer weekends!!!
We have all the chickens in the new hen house. The outdoor part of the pen is not finished yet, but will be by the time they are ready to explore the outdoors! The hen house is much bigger then the one in the barn and will have lots more room and outdoor access for the hens!!! Plus we are hoping to make it more accessible for customers to come and collect eggs with their kids!
TURKEYS:
We have ordered 50 turkeys for the November/December holiday season. We are also taking orders now for your holiday turkey. Let us know how many you want, about what size, and fresh or frozen. Since Thanksgiving is pretty far away yet, it is ok if you don’t know what you need, but give me a heads up if you know you are interested in a farm fresh turkeyJ
EGGS:
The hens have really picked up on production as the weather continues to warm. The next egg share quarter starts the 3rd week in June. We are always looking for new communities to add to our egg share/delivery program. If you and some of your neighbors, family members, or co-workers are interested please let me know. The way it works is that everyone involved pays for 12 weeks of eggs and we deliver to someones house or office once a week. Please keep in mind that there is a small delivery fee and you need at least 3 people to start a delivery program. You can ALWAYS join the egg share program and pick up at the farm every week.
Here are some benefits of FARM FRESH EGGS: (factory eggs loose these benefits)
- good source of low cost, high quality protein
- boosts brain health
- reduces inflammation
- provides a good source of choline
- promotes weight loss
- good impact on heart health
- improves cholesterol levels
- helps to prevent blood clots
- protects against muscular degeneration and cataracts
- protects eyesight
THANK YOU:
A thanks goes out to Carrie Knutson, who has volunteered to help with the WPB weekly product updates and blog menus. Carrie is a good friend of the family and also is a SHAKLEE product distributor. If you would like to learn more about the natural products she has to offer please contact her at Knutson.carrie@gmail.com. http://healthconnections.myshaklee.com/us/en/
RECIPE:
“Egg-Cellent Taco Brunch”
Ingredients: (serves 12) cooking time = 15 min.
10 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter or margarine, divided
2 tablespoons taco seasoning mix
1 medium-sized onion, chopped (about 1 cup)
12 hard taco shells
1 medium-sized tomato, chopped (about 1 cup)
1/2 cup sliced black olives
1 cup (4 ounces) shredded Monterey Jack cheese
1. Preheat oven to 400 degrees
2. In a large bowl combine eggs, salt, and pepper. Beat Well.
3. In a large skillet, melt 1 tablespoon of butter, and cook the eggs until scrambled, but still moist. Remove to a bowl and add taco seasoning mix; mix well.
4. In the same skillet, melt the remaining butter and suate the onions until tender and lightly browned.
5. Stand the taco shells open end up in a 9x13” baking dish and put a ¼ cup of egg mixture into each shell. Top each taco shell with 1 tablespoon of onions, olives, and tomatoes. If there are any toppings left over, divide evenly over the tacos. Top each taco with 2 tablespoons of shredded cheese and bake for 6-7 minutes or until cheese is melted and bubbly.
NOTE: These can be topped with taco sauce or salsa just before serving if desired.
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. You are all a very important part of the farm and what we stand for. Your support has been a wonderful overwhelming feeling and we hope you are excited for all the things we have to offer you this year and years to come! We may not be able to change the world but we can change communities together.
Jamie
We’d like to welcome our new little farmer, Rosemary Ann Spahn. Born 5-1-11 = May Day!!! 7lbs 14oz 21 ½ in long. Rosie and mommy are doing great. Her big sisters have been very helpful and there’s lots of love floating around right now. It will be a week or two before we make our fist adventure to the farm, but I know she will just love it. We can’t wait for all of you to meet her!!!
Hopefully all the April showers will bring May flowers and lots of nice days for planting. We have the lawn garden full of rows of greens, radishes, beets, and more, but we really need some nice weather to get into the upper gardens and get planting. Guess we can’t force mother nature. The fruit hill has been cleared and plowed as well, so when the weather allows, the blueberry and raspberry plants will be going in too. We’ve had lots of new additions to the farm lately. We have about 25 goats now and 2 new baby twins. They are very cute and growing well. Our big Mamma Goat, had a baby boy a few days ago. He needs to be fed a bottle a few times a day. It’s taking him a bit to catch on but he’ll get there. The boys have been working hard on making the new goat pen for all of them to run around in the grass. The little stinkers keep getting out, so it has been a little challenging. Once the weather warms up and the planting is done we will have open house days for visitors to come and play at the farm!
KIDS SAFETY AREA:
Some of you may have noticed the new fence around the swing set , sand box and picnic area. This was put up to create a safe place for the kids to play. With lots of vehicles pulling in and out of the farm we need to always be watching for kids. Please, please, please SLOW DOWN and keep your eyes OPEN when you pull in the driveway, as you never know when a kid will pop out of no where. The worst place is between the house and the garage, where the kids run between and there is a blind spot from the porch wall when pulling up the driveway. The farm is a great place for everyones kids to live life, so let’s keep it safe, thank you very much!
MAY’S NEWSLETTER RAFFLE WINNERS!!!
Dean Baley
Judy Ketelboeter
Congratulations Dean and Judy. You will receive your 2011 Farm Coupon Book in the mail this week.
WEEKLY PRODUCE BOX MEMBERS:
We are still taking on members for the WPB program until the middle of May. If you are interested, please let me know and I can send you the info. We are still planning on having the first boxes ready the first or second week in June, but with the rainy, colder weather it might be a week later. Hopefully not, because we have lots of stuff planted in the lawn garden to get us started, and they have just sprouted so keep praying for that sun!
WORKERS SHARE:
With the continuing growth of our WPB members we will be looking for lots of help on the farm this year. If anyone is interested in working 4-5hours a week in trade for a Weekly Produce Box, please send me your contact information, along with the days and times you may be able to work. We look forward to having you join us in the fields and sharing in the wonderful things you will help us grow.
CHICKEN UPDATE:
The baby chickens have arrived! We have 300 laying hens and 400 meat chickens. We are currently taking orders for meat chickens. It takes about 8 weeks or so to get them to around 4lbs. Over half of them are already spoken for so place your summer orders soon for your whole or cut chickens. We will be getting more baby chickens the first week of June that will not be ready til August, so plan accordingly. There’s nothing better then a fresh chicken on the grill for all those summer weekends!!!
We have all the chickens in the new hen house. The outdoor part of the pen is not finished yet, but will be by the time they are ready to explore the outdoors! The hen house is much bigger then the one in the barn and will have lots more room and outdoor access for the hens!!! Plus we are hoping to make it more accessible for customers to come and collect eggs with their kids!
TURKEYS:
We have ordered 50 turkeys for the November/December holiday season. We are also taking orders now for your holiday turkey. Let us know how many you want, about what size, and fresh or frozen. Since Thanksgiving is pretty far away yet, it is ok if you don’t know what you need, but give me a heads up if you know you are interested in a farm fresh turkeyJ
EGGS:
The hens have really picked up on production as the weather continues to warm. The next egg share quarter starts the 3rd week in June. We are always looking for new communities to add to our egg share/delivery program. If you and some of your neighbors, family members, or co-workers are interested please let me know. The way it works is that everyone involved pays for 12 weeks of eggs and we deliver to someones house or office once a week. Please keep in mind that there is a small delivery fee and you need at least 3 people to start a delivery program. You can ALWAYS join the egg share program and pick up at the farm every week.
Here are some benefits of FARM FRESH EGGS: (factory eggs loose these benefits)
- good source of low cost, high quality protein
- boosts brain health
- reduces inflammation
- provides a good source of choline
- promotes weight loss
- good impact on heart health
- improves cholesterol levels
- helps to prevent blood clots
- protects against muscular degeneration and cataracts
- protects eyesight
THANK YOU:
A thanks goes out to Carrie Knutson, who has volunteered to help with the WPB weekly product updates and blog menus. Carrie is a good friend of the family and also is a SHAKLEE product distributor. If you would like to learn more about the natural products she has to offer please contact her at Knutson.carrie@gmail.com. http://healthconnections.myshaklee.com/us/en/
RECIPE:
“Egg-Cellent Taco Brunch”
Ingredients: (serves 12) cooking time = 15 min.
10 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter or margarine, divided
2 tablespoons taco seasoning mix
1 medium-sized onion, chopped (about 1 cup)
12 hard taco shells
1 medium-sized tomato, chopped (about 1 cup)
1/2 cup sliced black olives
1 cup (4 ounces) shredded Monterey Jack cheese
1. Preheat oven to 400 degrees
2. In a large bowl combine eggs, salt, and pepper. Beat Well.
3. In a large skillet, melt 1 tablespoon of butter, and cook the eggs until scrambled, but still moist. Remove to a bowl and add taco seasoning mix; mix well.
4. In the same skillet, melt the remaining butter and suate the onions until tender and lightly browned.
5. Stand the taco shells open end up in a 9x13” baking dish and put a ¼ cup of egg mixture into each shell. Top each taco shell with 1 tablespoon of onions, olives, and tomatoes. If there are any toppings left over, divide evenly over the tacos. Top each taco with 2 tablespoons of shredded cheese and bake for 6-7 minutes or until cheese is melted and bubbly.
NOTE: These can be topped with taco sauce or salsa just before serving if desired.
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. You are all a very important part of the farm and what we stand for. Your support has been a wonderful overwhelming feeling and we hope you are excited for all the things we have to offer you this year and years to come! We may not be able to change the world but we can change communities together.
Jamie
Egg-Cellent Taco Brunch
RECIPE:
Ingredients: (serves 12) cooking time = 15 min.
10 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter or margarine, divided
2 tablespoons taco seasoning mix
1 medium-sized onion, chopped (about 1 cup)
12 hard taco shells
1 medium-sized tomato, chopped (about 1 cup)
1/2 cup sliced black olives
1 cup (4 ounces) shredded Monterey Jack cheese
1. Preheat oven to 400 degrees
2. In a large bowl combine eggs, salt, and pepper. Beat Well.
3. In a large skillet, melt 1 tablespoon of butter, and cook the eggs until scrambled, but still moist. Remove to a bowl and add taco seasoning mix; mix well.
4. In the same skillet, melt the remaining butter and suate the onions until tender and lightly browned.
5. Stand the taco shells open end up in a 9x13” baking dish and put a ¼ cup of egg mixture into each shell. Top each taco shell with 1 tablespoon of onions, olives, and tomatoes. If there are any toppings left over, divide evenly over the tacos. Top each taco with 2 tablespoons of shredded cheese and bake for 6-7 minutes or until cheese is melted and bubbly.
NOTE: These can be topped with taco sauce or salsa just before serving if desired.
Ingredients: (serves 12) cooking time = 15 min.
10 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter or margarine, divided
2 tablespoons taco seasoning mix
1 medium-sized onion, chopped (about 1 cup)
12 hard taco shells
1 medium-sized tomato, chopped (about 1 cup)
1/2 cup sliced black olives
1 cup (4 ounces) shredded Monterey Jack cheese
1. Preheat oven to 400 degrees
2. In a large bowl combine eggs, salt, and pepper. Beat Well.
3. In a large skillet, melt 1 tablespoon of butter, and cook the eggs until scrambled, but still moist. Remove to a bowl and add taco seasoning mix; mix well.
4. In the same skillet, melt the remaining butter and suate the onions until tender and lightly browned.
5. Stand the taco shells open end up in a 9x13” baking dish and put a ¼ cup of egg mixture into each shell. Top each taco shell with 1 tablespoon of onions, olives, and tomatoes. If there are any toppings left over, divide evenly over the tacos. Top each taco with 2 tablespoons of shredded cheese and bake for 6-7 minutes or until cheese is melted and bubbly.
NOTE: These can be topped with taco sauce or salsa just before serving if desired.
rhubarb ready - and planting help wanted!
Hello Everyone, we hope you are enjoying the sun as much as we are!
We have some Rhubarb ready. Let me know if you are interested. 1st come 1st serve. Recipes to come soon.
Rhubarb = $1.50 per bunch (8 stalks)
Also, we will need some help planting ( or some light weeding) this week and next. If you are looking for a little extra cash or want to trade hours for produce this year, contact me with hours you are able to work. A few adults in the field for a couple hours get a lot of work done, so you don't have to put in a full day, just an hour or two goes a long way.
We have some Rhubarb ready. Let me know if you are interested. 1st come 1st serve. Recipes to come soon.
Rhubarb = $1.50 per bunch (8 stalks)
Also, we will need some help planting ( or some light weeding) this week and next. If you are looking for a little extra cash or want to trade hours for produce this year, contact me with hours you are able to work. A few adults in the field for a couple hours get a lot of work done, so you don't have to put in a full day, just an hour or two goes a long way.
Monday, May 16, 2011
Weeding...
Spent a few hours weeding in the garden yesterday. Felt good to get my hands in the dirt and was very quiet and relaxing, but I'm a little sore today. Still need to take it easy for a bit, but it won't be long til we are in the full swing of things!!! Keep praying for warmer weather.
Friday, May 13, 2011
Thursday, May 12, 2011
Wednesday, May 11, 2011
Monday, May 9, 2011
planting
Thanks to Leo, Uncle Skip, and cousin Jacob for helping with all the planting this weekend. Potatoes, onions, carrots, leeks, cabbage, broccoli, peas, beans, fennel, sweet corn, and much more in the dirt. Little rain and lots of sun needed :) We have lots of planting to go, but it's been a good start. Love all the spring buds and blossoms showing up everywhere :)