Week 14: Watermelon & Fennel

Week 14: Watermelon & Fennel

I’ve been checking out two potential sites for Movement Ground Farm.  One is up and over the border in New Hampshire, while the other is right over the border in Connecticut.   One puts me a little too far away from Providence, and the other too far away from Boston.   But both are beautiful, and I’m beginning to piece together a multi-dimensional pro and con analysis of these two properties, while continuing to look for more that may pop up.

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100+ acre property in Lyndeborough, NH that comes with a lake and a view of the hills!

 

 

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140 acre property in Voluntown, CT that also used to be an old campgrounds back in the 1970s.

 

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Laurence helping us with duck processing and Anim helping with the havest during the busy duck processing week.

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Matt and Lucas resting after a long day of work, and Puma who just got up from a nap agrees that its about time to rest as well!

 

This Week’s Menu

green lettuce head

watermelon

d’avignon or red radishes

edamame

fennel

Tia To or Vietnamese shiso

 

Recipe Ideas

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5 Spice Duck with Quick Pickled Daikon, Shiso on a Tortilla

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Duck yakitori with pumpkin, shiso, and daikon salad with plum dipping sauce

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Slow roasted duck with olive gravy and garlic-fennel confit

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Lemony radish and fennel salad

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Warm buttered radish and edamame salad

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Soy and sesame edamame

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Watermelon & Fennel Salad with Honey Lime Vinagrette

 

Everybody is Cooking Duck!

looks like we got some chefs among us

 

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Pekin duck on a paleo scallion pancake by Keith & Dulari

 

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Pekin duck by David Jenkin’s mom’s boyfriend’s family recipe!

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Peking style Pekin duck by Anna Cheung

 

20989047_797358933779356_1303605511091660938_oDouble duck by Farmer Kohei

Cooked standing up for a crispier skin by Susan & Wesley Wright

 

Week 10: August 1, 2017

August 1, 2017 – Week 10

CSA Menu

Green tomatoes

Fresh red onions

New potatoes

Jalapenos

(Eggplants, Peppers, Cukes, Cherry tomatoes)

 

Farm Update

We are gearing up for D-Day…duck processing day!    It’s already been quite a trip getting all the necessary licenses, board approvals, water tests, and trainings.   And since this is the first time we are actually processing birds ourselves (and ducks are one of the trickiest poultry to process), this is going to be quite a learning experience.    Other than that, things are going well at the Movement Aviary Farm!

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Pekin ducklings have become giants and probably already weigh 5 Lbs!

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Our Americana chicks have been living in a small A-frame up near the house and will now be moved into the back fields to join the flock of layers.

0801170950a (1)After growing up on pasture, the female quails have been moved into laying pens, where their eggs roll out – making them easy to collect and perfectly clean.

Our goslings now own this farm!    Want something, ask them!    Here they are showing off their under water swimming skills.

And our 4-week old turkeys arrived yesterday!    Since they lived indoors their wholes lives, they love it here!!

 

Recipe Ideas

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Green Tomato Chutney by http://indianhealthyrecipes.com/

 

Thai Hot and Sour Green Tomato Stir Fry by https://culinariaeugenius.wordpress.com

Pickled Green Tomatoes

Pickled Green Tomatoes by Love and Olive Oil

Veasna’s Lime and Beef Green Tomato Salad on Food.com

 

 

Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.

Roasted green tomato soup with herbed oil and garlic cream by With Food and Love

Lacto-Fermented Green Tomato Pickles

Lacto fermented green tomato pickles by culturesforhealth.com

Green Tomato Pizza - Photo: Diana Rattray

Green tomato pizza on the spruce.com

 

…and finally

FRIED GREEN TOMATOES!   by onegreenplanet.org

 

 

 

Week 8: Quail eggs & snapping turtles

 

July 18, 2017

Week 8

 

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Caleb walking amongst the Nabechan, a giant Japanese scallion.

This Week’s Menu

Nabechan (scallions)

Cilantro

Basil (opal or genovese)

Yellow zucchini or pattypan squash

Cucumbers

Bok choy

Red cabbage or mizuna bunches

And quail eggs for Cambridge, Dorchester, and Quincy!

 

Quail egg recipes

 

You can eat quail eggs the same way you eat chicken eggs, but the best way to eat them is to boil them versus making a sunny side-up or scrambled egg.   This is because of the amazing texture and taste of the egg.  The yolk is creamier and the whites cook firmer, so when plopping a marinated, pickled, or just plain quail egg in your mouth, it kind of well… plops open as your teeth bite into it!   They are the perfect snack.

After bringing your water to a boil…boil for two minutes if you want soft boiled eggs with the yolk still runny.   Boil for two and a half minutes for a soft-boiled egg.   Boil for three minutes for a medium boiled egg.  Boil for four minutes for a hard-boiled egg. The yolk will be completely set.   Give them an ice bath afterwards and then the shells should peel off easily.

Then the possibilities are endless.   They are amazing in soups and stews as they soak up and marinate so well.   They are also great in stir-frys and salads, on toast for breakfast, blended raw in a smoothie, or pickled.    Here are some pictures to help you think of how you might enjoy yours!

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Soy grilled quail egg with sesame as featured on http://www.ottolenghi.co.uk

Quail Egg Sandwiches

Open faced quail egg sandwich as featured on http://cavemanketo.com

Kwek Kwek Egg Recipe

Kwek-kwek (Fried orange battered quail eggs) featured on http://panlasangpinoy.com

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Pickled quail egg with grated beet featured on http://gourmet.lovetoknow.com/

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Saffron potato crouquettes with soft boiled quail eggs featured on http://www.astackofdishes.com

 

 

 

Farm Update

Pekin ducklings are growing fast and tomorrow we transfer them out to pasture.   We kept them in a grassy pen by the barn this past week to see how they cope with the elements while keeping a close watch on them.

Most recently farming has been feeling like a constant and bloody battle against pests, predators, and diseases.   The new electric fence we installed has seemed to work in keeping the laying chickens in and the foxes out.  So that is a load off of my mind.   Then some mites moved into our coop but luckily we caught that early on and treated the chickens with pyrethrum, an organic substance derived from the Chrysantheum flower.

But we are still in limbo in our battle with the groundhogs.   Round one happened last year, and we lost hard.  I’m talking about over 600 damaged lettuce heads  – that’s almost $2000 of produce!   I actually snuck up behind one once and netted it!   I managed to get it into a cage, only to find that it escaped out of a hole on the other side of the cage.   Last year they won.  This year we’ve been setting traps, daily and diligently, but to no avail.  Multiple traps next to their dens at multiple locations around the farm.   No matter how we bait it, they don’t enter!   We agreed that after so much effort and so much loss in produce and labor, when we finally caught one, well… we would eat it!  So last month we caught one!   And well… since it is illegal to trap and release, we kept to our promise and prepared farm fresh roasted groundhog.   Round 2, we won!   To bring you up to speed, last week we couldn’t give everyone green curly kale, because we discovered that half of them were gone!   At this point, they’re still winning.

Today we were out in the field spraying the tomatoes with a certified organic copper spray, since we received reports that Late Blight (a fungus) was reported in upstate NY last week and was predicted to land in Massachusetts by mid this week.   We started these baby tomatoes back in February!  Nursed them, watered them, potted them up, and then transplanted them.  We lodged stakes between every two plants, and we pruned them, and then we started stringing them!   No way are we going to let an early case of Late Blight (which usually comes in late summer) destroy our crop!   We’ve also discovered a new threat – the green horned tomato caterpillar.  Usually they are manageable.   This year, they are everywhere!

Yesterday while we were rescuing the tomatoes, one of our poor goslings was sabotaged from below the murky waters of the swamp.   A large snapping turtle tried to take it down.   We managed to intervene and rescue the gosling, who now has a large tear in her breast.   We hope she is going to make it.   So here is where the battle starts to feel daunting.  During all of these set-backs and battles with pests and predators, the weeds have been growing ferociously!    And I wish we could tackle them, but now comes the deadline to start seeding all of our Fall and Winter crops.  Up against a force of nature, we’re striving to become one ourselves in order to keep up.

 

9247I’m extremely happy with how the Cornish game hen came out.  They are so tender and sweet.   Every experience I’ve had eating them so far has been excellent!

The garlic harvest may be this week or next week, but WOW, look at the size of these!

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The first tomato!    And it’s about to whacked off its stem in this picture!

 

Week 4: June 20, 2017

Week 4: Summer Solstice!

June 20, 2017

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Left to Right: Farmers Kohei, Matt, and Lucas enjoying our occupational right to wear a one-zy to work!

Menu

Pasture-raised Freedom Ranger chickens (for meat sharers)

hakurei turnips

sugar snap peas

Red leaf lettuce

Baby lettuces & baby spinaches (packed separately)

strawberries

young collard greens

 

Recipe Ideas

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I’ve never grown collards are beautiful as these.   They’re young, tender and perfect.    More often than not you buy old or mature collard greens at grocery stores, so these may surprise you with how tender they are, and how fast they cook.  Collard greens are used in cuisine from India, Portuguese, Brazil, as well as in African American, Native American and Southern cooking in the U.S.  They are excellent sources (20% or higher of the Daily Value) of vitamin A, vitamin C, vitamin K, and manganese, and moderate sources of calcium and vitamin B6.

 

 

 

Saag with collard greens, kale, and spinach by herbivoracious.com

 

Since we mentioned Saag, might as well include a how to make PANEER!

 

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Braised pork belly with collard greens by Taste of Southern Cooking Magazine

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Hakurei turnip with sugar snap peas, ginger, and carrots by Not Eating Out in NY

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Maple glazed hakurei turnip with shiitake over soba noodles by Kitchen Vignettes

 

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Sauteed hakurei & komatsuna by Nutmeg Granny

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The best soup I’ve ever had by the Khmer People, aka Chicken Lime Soup

 (telepathed through Sarath Suong)

  1. In a large pot of water (at least 10 cups of water), boil a whole chicken with galangal, lemongrass, garlic, and kaffir lime leaves (YES, it’s worth your trip to the Asian market to get these)

    2. Cover and bring to a slow boil and simmer for about 1.5 hours.   During this time, add about a third to a half cup of fish sauce.   Add 2 Tbsp of sugar.  Add fish sauce/ sugar if it continue to tastes bland, but not too much.  It should taste like a mild chicken soup; its flavor comes alive at the end with the toppings!

  1. On the side, prepare the essential toppings – note these are not garnishes, they are actual vital toppings.   Chop a bunch of cilantro, de-leaf some thai basil, and de-leaf some mint leaves.   And slice a lime into orange sliced shapes.

  2. Prepare an optional sauce –  in a small bowl add fish sauce and hot thai chili peppers, chop or use mortar and pestal to get a spicier flavor, and set aside.

  3. When your chicken starts to come apart easily, take the chicken out of the water, and de-bone.  Save the bones to make a stock on another day.  Add the meat back into the soup.   Take out the lemongrass as it will just get in the way of the soup.  You can also take out the kaffir lime leaf and galangal.

  4. Serve with rice on the side!    It is essential that one eats this with at least one (if not 2 to 3) wedges of lime squeezed into your soup, a pinch of cilantro, and a double pinch of mint (basil is optional).  Add the fish sauce and chili pepper to spice it up.  It’s a refreshing summer time soup!

 

Shout Outs!

Shout out to Dimple Rana, our drop off coordinator in Revere, as she has announced that she is running for City Council in Revere!    And shout out to our Cambridge drop-off coordinator Ellie Tiglao for her pop-up restaurant tomorrow (Wed) serving Filipino food!   Shout out to PrYSM and ARISE (Alliance of RI Southeast Asians for Education) for the passage of the All Students Count Act, a state-wide law that requires public educational institutions to collect data based on ethnicity (e.g. Hmong, Lao, and Khmer) and not just race (e.g. Asian).   For years, data on Southeast Asians has been obscured both numerically (by being grouped with all other Asians in the U.S. whom as a racial group have the highest performing educational rates) and ideologically by the model minority myth (or the myth that all Asians are someone academically-inclined, especially in the maths and sciences).  This law, first introduced by PrYSM in 2006, and recently taken up again with the leadership of ARISE, puts RI on par with only the states of Washington and Minnesota to finally demographically count Southeast Asian ethnic groups!    Check out the Press Release!

 

Week 3, Summer 2017

 

Menu

Garlic scapes

Shiitake mushrooms

Baby lettuce & mizuna

Strawberries

Komatsuna greens

(extra Komatsuna greens instead of Shiitake for JP, FANG, and Cambridge)

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Recipe Ideas

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Garlic scape pesto by the Prairie homestead

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Brine pickled (lacto fermented) garlic scapes by Nourished Kitchen

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Stir fried garlic scapes by Maangchi

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Orzo with garlic scapes and shiitake by Seasons and Suppers

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Garlic Scapes with Shitake and Pancetta by Rufus Guide

 

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Spinach, shiitake, and strawberry omelet by Spark Recipes

 

Shout out to some famous CSA members!

Vanessa Flores-Maldonado was recognized by USA Today as one of the many faces of PRIDE across the country!

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Excerpt from The Faces of Pride, USA Today:

Vanessa Flores-Maldonado is a queer Guatemalan-American woman fighting for resources for queer and transgender people of color.  She’s a minority within a minority, trying to give a voice to others like her.   “It’s not enough to say Black Lives Matter,” Flores-Maldonado said. “How are you actively working to protecting trans lives (of color) and make sure they don’t just become another hashtag?”  One topic she’s passionate about is police accountability. As part of the Providence Youth Student Movement, she has protested police presence at the area’s annual pride celebration.  She says she’s trying to make safe spaces for black, brown, queer, trans, youth and women. “It’s hard as a queer Latina to feel comfortable,” she said. 

dave.jpgShout out to Dave Jenkins for founding and organizing the Maine Lobster Feed, now in it’s fourth year!    Why not get connected and support the movement in Boston, while being forced to eat some fresh lobsters trucked in from Maine?   Proceeds go to the Asian American Resource Workshop (AARW) – our Dorchester CSA drop off organization – as well as the Student Immigrant Movement (SIM), Alternatives for Community & Environment (ACE), Black and Pink, Haymarket Peoples’ Fund, and Resist, inc.     The event is this Saturday, June 24, 2017, and will feature our cucumbers if our cucumbers are ready by then!   When you buy your tickets, choose between the 1:30, 3:00, 5:00 or 6:30 seatings.    I’ll be there at 1:30!   Tickets sold here on Eventbrite   

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Martha Yager likes to keep a low profile, which is why when she reads this and is reminded of how she was the recipient of PrYSM’s Love award this past November and how she was honored at this past week’s American Friends Service Committee’s celebration of 15 years of organizing, she might be further irritated to learn that she is now the recipient of Movement Ground Farm’s MGV (Most Grounded Volunteer)award!  Rain or extreme 100-degree sunshine, Martha is here every single Monday.  Martha has been a FORCE creating greater police accountability in Providence, advocating for Palestinian human rights, forcing Textron to stop producing cluster bombs, not to mention upholding most of the program work for the American Friends Service Committee.  Accomplishments aside, thank you Martha for being a wonderful human being!

 

 

Help us fight the weeds!

They’re not winning yet, but if we don’t get some serious support in the next few weeks, we will be drowning in them in about a month!  Best days to come are Wednesdays, Fridays, and Sundays when it’s not raining.   Text me at 707-972-3180 to schedule your volunteer day!

 

Pig Shares!

Have a bit of room in your freezer?   Then you should take advantage of splitting or hogging a quarter, half, or whole pig share from Spring Rain Farm.   I’m actually look for three other people to split a whole pig with me!   Or think about other friends and neighbors who might be interested in sharing.   Each pig is raised in the meadows and forests overlooking cranberry bogs, free to romp and root under a canopy of wildflowers, pine and oak.  Their rich, earthy, sweet and succulent taste also comes from the tons of cranberries they are fed in the fall.   Pick ups occur from mid-October through December.   Contact me if you’d like to share a pig with me, and contact Will, the farmer, if you’d like to buy direct!   774-218-6416 or springrainfamilyfarm@gmail.com

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