The Female Farmer | Adventures around the compost bin

Planting up a fall season

By Peggy | Published: August 11, 2011

Celoisa

Here we are right in the middle of the dog days of the hottest summer on record!…can you believe that? The only difference from last summer is the rains…we have had enough rain to help prevent the field from burning up this summer…last year we had nothing in the way of rain and the crops were damaged..cooked and dried up. But this season has been marvelous and productive…can’t you just see me smiling as I typed that:) Now its time to move along to getting these fall crops planted. One of the things that are kinda holding us back is the heat. No seedling like to be sit out in temperatures that are in the triple digits…and certainly not these cool season crops. We got few things in the ground today and I hope to get a early start in the morning planting more. I am excited about the fall season and getting our shareholders back on the farm to reap the rewards…along with a certain female farmer…

Transition

That is what the farm is in right now with several summer crops subsiding to the heat and giving out a little early and new crops going into the ground but will be weeks before they are ready. We go through this time every year at some point between August and early September here on the farm. As farmers this is a busy time getting ready for a whole new season of work and like the spring planting season the clock is ticking. The difference is that in the spring the planting beds are empty ready to plant…the fall planting season the beds still have summer crops in them and even though most are barely hanging on they are still trying to produce. It’s hard to just rip them out when there’s a little life left. Also the market here at the farm getting really bare bones this time of year. A few tomatoes and eggplant…peppers and okra. But for the most part nothing like peak seasons. We will be closing the farm market for the next couple of Saturdays while we are planting and getting our Fall CSA ready to start their season with us. Keep an eye on the website, facebook and here on the blog for when the farm will return to our Saturday Markets open to the public.

Fall CSA News & Updates

We have a full fall CSA this season and I just wanted to thank those that signed up and let you know we are excited to thankful to have you with us. If you have any questions please feel free to email me or call…(I will tell you the phone and the field don’t play well together so email is best to reach me)

We have a few new shareholders this season…Welcome to the farm family! I want to take a few minutes extra to show you around the farm and get you into the swing of how the CSA program works and what to expect as well as getting to know each other personally. I am asking that our New Shareholders have their 1st. pickup Saturday August 20th. 10:30 am. This is your orientation and farm tour day as well as your share pickup. This is an important part of the over-all CSA mission..above the food CSA is about community & relationships within the local food system. So please if at all possible plan on spending 45 minutes to hour with us here at the farm…it very well could make the difference in your investment and experience within the CSA program. We have a cooking demo planned as well as showing you how to harvest flowers and a quick and easy but beautiful bouquet you can make and take home with you.

Note: Returning shareholders…you know you are welcome to come to the gathering as well…:) Your Pickup date is August 27th.

New Shareholder Pickup and Gathering

Saturday Aug. 20th.

Time 10:30 am

Place: The Market Pavilion @ Madison Creek Farms

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A real working FAMILY farm

By Peggy | Published: August 2, 2011

It takes all family members that live here on the farm to do their share of work here on the family farm. Sometimes that in itself can be a challenge. Take my 9 year old son Lucca…he doesn’t enjoy chores around the farm at all. He would much rather sit in front of the TV watching cartoons all day and night. It can be harder and more time consuming getting he up and out the door to gather eggs or help water beds then doing it yourself. But I really…really want him to feel a part of this place to know what he does here matters to this farm. Mark and I do disagree on how to motivate Lucca to be more interested in helping out and doing more around here. Mark is a Army vet so his way is the…there is no joy in work Son…its not fun…its not going to fun…and yes, you will do it…because I said so! My way is the teenager way…hey son, let’s strap on the earbuds, turn on the Ipod jams and pick the bean dancing in the field…my way Lucca’s basket is somewhat filled…Mark’s way Lucca’s basket is full…but often laced with tears leaving the field or at least one of them Mark or Lucca mad at the other. I don’t know the answer as to how to make my son do more here…or want to do more around here. But I do know we have to keep trying…This is a real working family farm and there is more than enough chores to going around. Back when farming kids were plenty it was not a option when it came to farm work…they all had to pitch in or starve. Now that is surly not the case here but it is important to the farm and animals that we all do our share of the work load. Growing up on a family farm like I did..we all had things we took care of…baby goats, calf’s or raking the hay..Lord I hated the raking of the hay…tractor moving at like 2 miles an hour through a hundred acre field all day in the hot sun. But I felt a part of the success or failure of the farm and the family. I will include my dad was also an army vet…work’s not fun…its not going to fun…and you WILL do it…

CSA News & Updates

Our Fall CSA will be kicking off August 27th. with the 1st. pickup. I will be sending out an update to any opening shares in the fall CSA that have come up later this week.

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Turning up the heat

By Peggy | Published: July 28, 2011

: Smokin’ Hot field temps

So it looks like we are heading into August still riding this extreme heatwave that has had a grip on much of the country the past few weeks. Yesterday I pulled Mark out into the field to take this picture for I know no one would believe how dang hot it is out here. This is the deadly kind of heat…the kind that only tomatoes and watermelon like. The one thing we have had that has saved much of the crops has been a little rain throughout these super hot days. At least once a week we get a shower that gives our plants some relief. We are on city water and right now that water is smells like a public swimming pool…they are adding so many chemical to the water that it is not fit to water the Bermuda grass.. and we all know…how I feel about that grass.

The summer CSA ended last week with the last pickup here on the farm. I thought it was going to be a rather lite pickup due to the heat and Mark and I not being able to harvest as much as we would of liked. But it turned out great…we got the crops into the market and our farming buddies had a load of corn ready. The baskets were wonderful and loaded to the brim. A great way to end the spring and summer CSA season. While these temps keep hanging in the triple digits work on the farm as slowed down. We have several beds that are waiting for a fall crop planting and until we start seeing a break in the weather they will just have to wait. Fall crops won’t germinate very well in these hot temps and we are needed some good soaking rain to brings those worms back to the surface. This is a time of transition in farming where we are sitting on summer crops that will be coming to a end fairly soon and the farm crops haven’t taken hold yet. So over the course of late mid to late August the offerings around here get pretty slim. But thus is the season..and with it comes some wonderful crops…like Okra. Yes, I have been waiting for my okra to come in. I love it! Now I don’t like to pick it…very itchy business picking okra. But I do love to eat it. Also the heirloom tomatoes are peaking this next couple of weeks.

heirlooms

This week we will be completing our Fall CSA shareholder list. If you have made a deposit on the fall CSA and haven’t paid at least 1/2 of your share you need to do that. We will be releasing the held spots that were not claimed Aug 1st. I will be announcing any open spots available then. So if you are interested in a possible fall share keep a watch out for any updates.

Well, I am off to the field this early morning for a little time amongst the wild things….after one more cup of coffee:)

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CSA & Market News Update

By Peggy | Published: July 22, 2011

Due to the extreme heat advisory for today and for Saturday we will be opening the farm at 9:30am and closing at 1pm. Mark and I will need to finish harvesting this evening and into the early morning. We will be closing the farm at 1pm.

Saturday July 13th. Farm hours 9:30am-1pm

CSA Upate

We have some fabulous Sweet Corn for your baskets this week! This is officially our last pickup for our summer CSA season. Although due to us not being able to harvest all that we want to for our shareholders we will be asking for our Summer CSA shareholders to come back to the farm in a couple weeks for an extra pickup. We will not be splitting the CSA into groups for this pickup but if anyone needs an alternative pickup day due to the farm hours being changed email me and we will schedule something for you this week. Look forward to seeing you tomorrow.

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CSA Update Important

By Peggy | Published: July 20, 2011

Shareholders, We are still planning on having a full pickup this Saturday at the farm. But I wanted to give you a heads up on checking your email Friday just in case we will need to split the shareholders into Group A & B due to this dangerous heat wave while harvesting. If we decide to split the pickup I will need Group B to come this Saturday and Group A to come either during the week or next Saturday. Again we will know for sure on Friday. So check for update via email and facebook.

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The Art Of Pickling

By Peggy | Published: July 18, 2011

: Pickled Snap Beans

I know…I know Doctor Phil would have a field day in my head…So lets just go with for a little bit anyway:) Hi my name is Peggy and I am addicted to pickling. Acknowledgment is the first step. Actually it is not so funny that so many of our old ways of creating family heirlooms are being lost. Pickling is one of those arts that is being lost in our culture. Born out of necessity to preserve seasonal harvests pickling became a way in which many folks could store food for long periods of time without spoilage. Though the years pickling became the highlight of many county and small towns fairs where folks would compete for those bragging rights and blue ribbons. My mother being one of those blue ribbon picklers. I grew up with several pickle makers in my family…my mom, both of my grandmothers and Gloria my other mother whom lived with and cared for my sister and I since we were babies. Each of these ladies of course made their specialty pickle and each were ferocious competitors over who’s pickle creation was the best. Now a lot of people think of pickles as only made with cucumbers…well believe me you can pickle all sorts of different vegetables and each one has its own distinct flavor and beauty. I spent this morning pickling some of our freshly picked snap beans from the farm. One of my favorites…Pickled Beans…oh yes I am in my element today:) let the pickling begin! Smiling…

Snap beans Yellow, green and purple

I want to share with you how I make my Pickled beans…It doesn’t bother me in the least about sharing my own family recipe for each person that pickles knows no 2 batches are ever the same. And that is really where the art of pickling comes in. You see, you can create whatever you want all you need to remember is just a few basic rules of pickling.

1. Always start with clean, sterilized mason jars! Don’t skimp…they are fairly cheap and you can reuse the jars several times.

2. New canning lids …never reuse old seals or ones that have been used before. never! You can reuse the screw lid tops but, what the heck..just keep with new ones and make a wind chime or something with the old ones:)

3. Pickling salt, don’t use iodized table salt or sea salt…grey salt..rock salt.. kosher salt…USE Pickling salt. (you can find it in the canning section.

4. Use 5% vinegar distilled vinegar or apple cider vinegar…if you like me sometimes I will use a combination of both of these vinegars. The key here is to look at the labels on the vinegar to make sure you have a 5% acidity rate. Vinegar along with the salt is what preserves your pickles and keeps them from spoiling. So very Important…to get the right stuff!

That’s it…nothing major here right? Now your ready for the fun part…creating your own creation:) In this batch I am keeping it simple and fresh. Nothing exotic or spicy. Today it’s all about what I have on hand and growing in the field.

: adding flavor

Fresh Dill from the kitchen garden

Russian hard-neck garlic

sweet banana peppers

Candy Apple onions

Pickling spices w/ extra black pepper corns added

I use both the fern and bloom tops of the dill. Both add so much flavor and the head of the dill plant is so lovely in the jars. You can use whatever kinds of spices and fresh ingredients you want. These are your pickles. If you like them hot add some hot peppers or red pepper flakes. ginger, fennel almost anything with be wonderful and all yours.

As far as pickling spices I use store bought premixed pickling spices. Easy and it would cost you a pretty penny to mix all the seasoning yourself…keep it simple.

For the beans I have trimmed the ends and gave them a good wash in the farmhouse sink in cold water. Now they are ready for pickling.

Vinegars

Pickling Salt

Basic Pickling Brine recipe

4 cups Vinegar

4 cups water

1/4 cup pickling salt

1tbs picking spices

1 tsp sugar

Equipment

There are a couple things you will need as far as equipment when making pickles.

because pickling involves high-acid ingredients you will need non-reactive pots, utensils and bowls. These are Stainless steel, glass and plastic

1 a stainless steel stock pot for heating the brine.

glass measuring cups

a good plastic long handled spoon.

Other equipment that helps when pickling or canning

Jar Lifter and funnel

A jar lifter and funnel are not necessary things but they are so helpful…filling and then lifting the hot jars.

Once you have your jars sterilized start packing the vegetables, garlic, dill or whatever you want to use into the jars. You need to pack them tight for the contents will shrink a little. Bring your brine mixture to a slow boil and allow it to simmer for 15 minutes or so. I always look for a amber color that way I know my pickling spices are blended into the vinegar and the salt and sugar is all dissolve. Once the brine is ready slowly pour the hot brine into your packed jars. Leave a little head space at the top of the jars. I run a knife blade down the side of the jars to release any trapped air. Wipe the top of the jar with a clean wash cloth to remove any brine preventing a good tight seals once the lids are on.

Pack vegetables tightly into jars

Sterilize your lids by placing them into boiling water for 7-10 minutes drain and screw lids onto pickle jars. Now you have a couple of options on how you want to store your pickles.

1. You can allow the pickles to cool and then place them in your refrigerate and they will keep for a month or so unopened.

2. You can pull up those big girl pants and prep these pickles for long storage..its easy…and only takes a few minutes and 2 extra steps and 1 additional piece of equipment.

Hot water canner

Hot water processing

A hot water canner is really just a big stock pot with a metal grate that fits inside to hold the jars off the bottom of the canner.

Place your jar into the grate and place into canner pot of boiling water. place the lid on the canner and allow to process for 7 -12 minutes depending on where you live…and how far above or below sea level you are. You will need at-least 1 inch of water over the top of your jar once they are submerged into the canner.

Inch of water over top

This hot water processing allow you to store your pickles in your pantry for months, even longer. Once you open a jar though they will need to be placed in the refrigerator. So dang easy…

Just allow the jars to cool and flip them upside down to get a better seal..I don’t really know if this helps or not…my mom does it…so I do it:)

Removing the hot jars

That’s it…now you can pickle up a storm of vegetables…beans, green tomatoes, peppers even hard boiled eggs…although I am not a pickled egg eater…you can pickle them. Let your pickling creative juices move you and soon you will be sitting right here with…I so in so am addicted to pickling:)

Pickled Beans! Oh yes…I am in heaven people:)

Ready for the Market...and Peggy's Pantry

Posted in Uncategorized | Tagged making pickles, pickling green beans, recipes | 2 Comments

Make way for the Queen!

By Peggy | Published: July 15, 2011

Heirloom Tomatoes

We have all heard the that Corn is king here in America if that is so then I think Tomatoes should be crown Queen! She is by far the queen of this farm during this hot summer season. Nothing and I do mean nothing drives folks to the farmers markets like a fresh tomato and as for me nothing keeps me hovering around the field ringing my hands in anticipation like waiting for these ladies to soak up the sun and start ripening up on the vine. Harvesting tomatoes can be a fulfilling gig on the farm as well especially the grape, cherry and current types that are so easy to pop into your mouth as you work filling the basket. My son never complains too much about harvest tomatoes or strawberries with me. I wonder why?

Current Tomatoes

Their are hundreds of varieties of tomatoes out there but really only a few that are grown on any scale or sold though mass markets to the public for home gardens. Heirloom varieties are my favorite to grow here on the farm as well as the best tasting in my opinion. Last Saturday at the market here on the farm we had a few of different types heirlooms tomatoes that we grow ready to go into CSA baskets and the market itself for the general public to buy. Heirlooms take longer to ripen up…on average 120 days as apposed to say the popular F1 variety Early Girl or Better Boy which ripen in around 80 days. These heirloom tomatoes also grow very large some reaching 6 ft or more. They need lots of space and a little more attention. Ah…but for all of us whom are tomato lovers…these old fashion varieties are hands down the best on our plates. They might look a little ugly now and then…they may have thin skin which makes them fragile in handling..the bugs like them too..but for all her drawbacks these are like jewels and treated with all the reverence of royalty…or as royal as you can get when planted in compost.:)

We spent much of yesterday taming falling branches and cleaning up lower leaves that are turning brown. This hot weather is key to getting these girls to show off there blushing skins. We also harvested some green tomatoes for that truly southern favorite Fried Green Tomatoes.

Check out this website for lots of tomato recipes and tips. The Rural Independent

CSA News & Updates

Our next CSA pickup will be July 23th. for our summer season. As always the flowers and herbs are here for you to cut and enjoy any weekend you want included in you CSA share. The sunflowers are really beautiful right now. Same goes for our Fall Shareholders…enjoy the farm.

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What’s that in my CSA basket?

By Peggy | Published: July 10, 2011

Patty Pan squash or flying Saucer squash as some folks call them. They do look a bit strange but don’t let that deter you from experimenting with cooking these wonderful gems. They are squash and with the summer temps on the rise they tend to be plentiful. Which is code for you will be seeing more of them in your CSA baskets and at the farm’s market on Saturday. I was meaning…well meaning that is, to post a couple of recipes I have found and also some storage and tips for some of the newer items that we are harvesting right now. So today while it is much too hot to go near the field and after a fun event “Banjo’s, Butterflies and Blueberry pie” yesterday I found a couple on minutes today to post this for y’all. Below is your summer CSA shareholder letter.

CSA Summer Shareholder Letter:

Madison Creek Farms

Summer CSA 2011

Dear Shareholders,

Summer has arrived here at the farm and with it brings the first harvests of our Heirloom Tomato crops. Yellow, Green, Reds and even black tomatoes you may notice in your baskets. We grow only heirloom tomatoes for a couple of reasons. The first of which is because we believe they taste the best and second because we can save the seeds from these tomatoes year to year ourselves. Heirloom tomatoes are tomatoes that are open pollinated and are 50 years old or older. Some of the tomatoes varieties you will be receiving this summer has a history dating back hundreds of years. Most heirlooms have been replaced by hybrid F1’s that are breed to endure the long travel from field to grocery stores. They have thick outer skin to help prevent from bruise and splitting. And as you already know…they are fairly tasteless. Heirlooms tomatoes on the other hand have very thin skin for the most part and don’t travel well at all. They are fragile to handle which is one of reasons they lost favor in mass production over the years. But you can’t beat their taste. Which is why in part you became a CSA shareholder…you want fresh, organic great tasting food.

Zucchini and Squash are both a summer crops that you will have in your baskets. I wanted to just give you a couple of pointers on how to store and a tip on cooking these vegetables.

Both zucchini and squash should be stored in your green bags and kept in your refrigerator. You can store them together.

Sautéing zucchini and squash remember they like it hot. So cook them on med-high heat with a little olive oil just until tender and they are delicious.

Both zucchini and squash are high in water content so don’t salt them while cooking until the end of the process. Salt will release the water content in these vegetables and make the soggy.

You can freeze zucchini and squash by slicing them and then blanching them in boiling water for 2 to 3 minutes and then placing them into an ice bath to stop the cooking process. Once they are cooled down drain them and pat dry. Spread your slices out on a cookie sheet and place in freezer for a few hours. Once they are frozen remove them and store in freezer bags.

Tomatoes: never store tomatoes in a refrigerator. They are best kept in a bowl on the counter. They will lose their flavor if stored cold.

If any of our shareholders have missed a pickup over the course of the last few weeks of the season…no worries… We want you to get your full CSA season. You can make up your missed pickup by coming on any off weekend that the CSA isn’t picking up. Check the newsletter/blog post for dates that are non-pickup weekends. Just sign in and ask for a missed pickup.

Remember you get a 10% discount at the market as well as being able to cut flowers the whole season as part of your share. Also We will be bringing our Summer CSA shareholders back this fall for what we call a Freezer pick up.

Enjoy the bounty of summer!

Mark & Peggy L. Marchetti

Recipes for Patty Pan Squash….

Simple Scallop Squash Recipe

Ingredients:

Steps:

1. Preheat oven to 350 degrees (unless using microwave.)

2. Spray 1 1/2 quart casserole with cooking spray.

3. Cover bottom with squash.

4. Dot squash with butter.

5. Season with salt, paprika and onion.

6. Cover squash with grated Parmesan cheese.

7. Pour milk on top.

8. Bake covered at 350 degrees for 30 minutes or until squash is tender or microwave on High Power for 5-6 minutes; stirring occasionally.

Serves 6

Baked stuffed patty pan squash

Ingredients:

Steps:

1. Preheat oven to 350 degrees.

2. Cut squash in half (horizonally) and hollow.

3. Chop onion finely.

4. Crumble the sausage into a pan and cook until no longer pink.

5. Remove sausage from pan and set aside.

6. Add onion to the pan with sausage fat and cook about 2 minutes or until soft.

7. Mix together in a bowl the sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water.

8. Divide mixture among squash halves.

9. Brush the tops of the stuffed squash with olive oil.

10. Place squash in single layer in baking dish just large enough to hold all of the squash.

11. Fill baking dish with 1/2 inch water.

12. Cover and bake 30 minutes.

13. Uncover and continue baking about 15 minutes or until stuffing is browned and squash tender.

Serves 4

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Chef’s Market & Talk Of The Town

By Peggy | Published: July 5, 2011

Jim Hagy at the wonderful Chef’s Market & Take away called me a few weeks ago about having channel 5′s mid-day show Talk of the Town come out to the farm to show case what a Chef’s Market’s harvest dinner would be like here on the farm. Jim and I have been beating this idea over for a year or so now after I had asked Jim and his crew if they would be interested in being a part of our annual event Dinner In The Flower Field we host here on the farm. The idea for the Harvest Dinners with the idea being a very scaled downed version the Dinner In The Flower Fields. Jim and his crew at Chef’s would provide the over-all tablescape and of course their amazing chefs and we would provide the scenery and the fresh vegetables and herbs for the dinners. Jim wanted to kinds show off what one of these gathering may look like. For those of you that know about Chef’s Market you already know they are on of Tennessee’s premier caters. These folks are fabulous! Jim is so detailed with all of his events right down to the little touches that make his designs of tablescapeing so magnificent. Then their is the fact that their food is top rated and always delicious. Yes…I am a big fan of Chef’s and their work. On the day Talk of the Town is coming out to the farm the weather turns hot and humid with field temps hovering just at 100 degrees. Jim’s crew arrives and starts sitting up the farm table in the middle of the production field. The tower Jim is carrying to the field is the center piece and shall we say the conversation piece as well. I cut the flowers and had begun to arrange the floral vases for the table. Jim main color scheme was yellow and pink so the flowers needed to accent those colors as well as bring them to life. The only problem was we are going to filming at mid day and during the hottest time of the day…which dare I say…flowers don’t like…at all. By the time the cameras rolled the flower begin their decent…looking very limp indeed:)

I used Snap dragons and buttery yellow English roses and soft pink hydrangeas as my main flowers then filled in with all sorts of textured greenery and berry type accents I could find around my landscape. This is the things about building ab beautiful floral centerpiece. You need to think about how to set the flowers off with greenery and texture so the whole creation holds such interest that the eye moves all around it. The whole goal here with this design is county chic and I think it came together very nicely…where is my invite cus…this is a great tablescape from top to bottom…and the venue is pretty awesome too:)

Now that you can see Chef’s set a gorgeous table… They also prepared a dinner fit for such a lovely tablescape.

I my…my…I just wanted to seal this bowl and run behind the farmhouse with a salt shaker in tow…Beet and bean salad..How I love this!

It was such a fun day and I so enjoyed meeting Meryll Rose from Talk of the Town…we could of visited the whole time talking gardening and pickles and such..she was great. Visit Chef’s Market & Take Away for their fresh for the farm salad and for recipes on these fabulous dishes.

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Keeping it between the rows

By Peggy | Published: July 4, 2011

I was visiting with a family that came to farm last Saturday showing them around the farm and talking my favorite subject gardening. It was sprinkling rain but temperatures were nice a cool making for a rather perfect day. Their 2 young children were running about playing between the beds and I had to catch my breath watching them explore the fruits of our labor…looking for the perfectly ripe cherry tomato to pop into the mouths. It was wonderful…a moment that I will revisit time and time again. The smiles, the pure thrill of learning and tasting, being free in a seemly field of treasures. It was a reminder for me of the core reason we opened this farm to the public and why we keep the farm small enough in size to manage and able find a few moments for us to enjoy right along with everyone else. I find myself having to be away from the farm a lot this season on tour singing across the country and I love what I do in my life B but I will say I am really missing my farm more and more. I come home off a weekend tour and it seems as if I have missed so much of what is going on. The plants are bigger the weeds are bigger and the Saturday markets all happened without me. But there again life B pays the light bills and I know I would miss that life like crazy too if it were to end.

: the field late June

Changes are taking place everywhere on the farm as we say goodbye to all the early summer crops and dive straight into the hot summer vegetables. We are seed savers here at Madison Creek Farms and grow 98% of our crops with the idea of collecting seed from the for next season. This is why we only grow open pollinated varieties and Heirlooms. The photo above shows our one of our spring lettuce crops flowering in just a few more days we will collect the seeds from those flower heads.

We continue to plant and will do so over the next several weeks so it never stops around here during the season. We are having thus far a wonderful growing year and the crops have really been great. Next up…TOMATOES!

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