While most things in the world are in winter hibernation, animals, people and the like, this seems to be particularly true with COVID these days, Vollmecke Orchard farmers are doing no such thing. We are busy planning for the upcoming season. This includes ordering seeds, updating our web site to include information on the new season, etc. Pruning begins in February as does seeding. This means that the greenhouse needs constant attention and watering. We are organizing our workshare crew and deciding what tasks need to be done and when. Life on the farm is a 24 hour/7 day a week job, particularly for me.
I hope you did.
I hope you got to walk the fields and orchards with Karen and see where your food is going to grow. I hope you hung out in the barn and tasted and re-tasted all the unique and seasonal and delicious snacks that were there. I hope you met people. I hope you met the workers and other CSA members and the animals. I hope you made cool prints on magic paper from leaves and flowers pulled from the ground around us.
And I hope it made you happy.
I hope it made you grateful to be connected to such a feel-good community. I hope it made you see what kinds of people and food and happiness are a part of Vollmecke Orchards. And I hope it made you want to be part of this CSA forever!
The thing that happens at the Open House is that all of the great aspects of the farm are on display. Admittedly, sometimes when I come to pick up my share during the season, I treat it like a quick trip to the store; I run into the shed, grab what I came to get, and run out towards my next errand. I don’t always have the time to chat with the members, to talk to Karen about the food she grew for me, to go see what other products she has in the barn. But the Open House reminds me of the whole picture of the CSA. The big, colorful, meaningful, feel-good picture. So I hope you were there. I hope you saw everything and signed up to be a member. It was a great, great day.
The season of farm fresh food is getting closer and closer, I can feel it in the air. Really, it’s the air that tips me off. My morning runs are starting to have the companionship of the barely rising sun. The air is crisp in the morning and warm by noon. I can smell the best air smells of the whole year: the fresh cut grass, the blossoming trees, bushes, and
ferns and flowers. I can smell the mulch and compost that is helping it all along. The air says “the earth is growing things. Take a deep breath and notice.”
The farm is about five miles from my house. Not close enough to smell it but close enough to tell myself that it’s basically my backyard garden. So at this stage of the season I’m mostly dreaming and hoping about all that it will be this year. Ohhhhh I am hoping it is going to be a great peach year — I know Jeff is tending to the orchards, keeping them protected from the bugs that are always scheming. Karen has nearly perfected the covering the greens technique that has made spinach and bok choy and lettuce so beautiful and delicious. I can see in my minds eye all the baby growths in the greenhouse that will be transplanted soon. I hope there are summer squash really early and stay really late because I love them in pretty much everything.
I’m ready for salads. I’m ready for real spinach in my eggs in the morning instead of grocery store spinach. I’m ready to hang out in the barn and visit the chickens and make impulse buys of bread and cheese. I’m ready to plan my menus from the Farm’s emails and all that they promise. I’m ready to be at the farm and smell all the air that is there and full of life and energy and growth and love.
So as I mentioned in a previous post, I’ve been a part of the Vollmecke farm family for 7 years now. There has definitely been a learning curve along the way. How to store things, how to cook things, how to identify things once I put them in an unlabeled plastic bag in my crisper drawer. I’ve figured a lot out. I’ll probably share a lot about these learning experiences on this blog over the next little while. But I am embarrassed to say that I have learned one of the simplest and most valuable lessons just this season. This is what I now know that I feel strongly you must understand ASAP:
Like everything else at the farm, Happy Hen Eggs taste better than grocery store eggs.
That’s all. Breaking news, I know.
Would you like to know how I figured it out? I start eating a lot of eggs. Like, every morning. With the yolks. This was a revolutionary thing in my life that really doesn’t matter to you except it means I started caring how good my eggs tasted. And THEN, there was the nationwide “egg crisis” (I will save you from a tangent about my feelings on national food crises–that’s for a different blog with a different purpose) that made me start paying attention to how much I spend on eggs and the quality of those eggs.
All these things together meant that for the first time ever, I starting buying eggs at the farm. And this is what I immediately found out: THEY ARE SO GOOD. They have deep yellow yolks that are like liquid gold when you break them open into your sautéed veggies and sweet potatoes. They are so full of flavor and health. And I’m not going to lie…I love the brown ones with speckles. They are so cute! Did you know that the brown eggs come from the brownish-reddish chickens (“the Red Girls”) and the white eggs come from the white chickens (you guessed it, “The White Girls”)??
The other thing I love about the Happy Hen Eggs? That I can go and visit the glamour girls themselves and see the scraps they’re pecking on. I’ve been there on many mornings when Farmer Karen has taken melons or greens or tomatoes to feed those sweet chickens. I can go and see them hopping in and out of their little house whenever they damn well please. And my kids LOVE going to visit the ladies. And we can all see how happy they are when we stop by. Except when Rowdy Roosty Rooster is getting into their business. You can tell they’re each hoping he chooses someone else to dance with 😉
Winter orders are starting soon. Do yourself a flavor favor and get some eggs. And then make yourself a hash of potatoes and veggies, toss in some greens, and add an egg on top. Forget wheaties; this is my champion breakfast.
Guest post from Work Share member Kris. We love the enthusiasm she brings to the farm as well as her endless interest in “playing” with her food!
- roasting your root vegetables with the winter squashes with a few garlic cloves thrown in
- throwing everything into a crock pot to make a hearty stew.
- wilting your leafy greens in a skillet then stirring them into spaghetti sauce or a frittata.
- sauteing a medley of greens and squash, mix in your favorite dried fruits and nuts (walnuts, cranberries and winter squash are always good together!), and throw it all over some rice.
- Roasting: Chop up your vegetables into similar sizes. Use a flat cookie sheet with a lip (to give your vegetables onto more surface area). Roast at a fairly high temperature, around 400. Use a good high-temperature oil (extra virgin olive oil or grape seed oil). Go crazy with spices! Also, I like to add some Balsamic vinegar and/or honey, depending on the vegetables being roasted.
- Squash: Sometimes winter squash can be a real bear when you want to make dinner quickly. You can get around this by cutting your squash in half (or quarters, depending on the size), scooping out the seeds and putting it in a microwave safe casserole dish with a little bit of water at the bottom (you want the skin side DOWN in the water). Cover with a piece of parchment paper, and cook on high for approximately 5-10 minutes, depending on the size of the squash. This speeds things along nicely when you are incorporating squash into a dish, but I wouldn’t recommend eating it straight from the microwave. You can then mash it, or fork out spaghetti squash noodles, or mix it into a warm salad. Another possibility is quickly sauteing it in some oil or butter; that will add nice texture and dimension to your squash.
- Soups/Stews: I highly recommend a crock pot for soups and stews. There is nothing like throwing all of your ingredients into a crock pot in the morning, and then coming home from work to a fully cooked dinner. Again I would suggest chopping your vegetables into similar sizes. Don’t be shy with herbs and spices. Experiment with liquid bases–broth, water, wine, tomato sauce, vinegar, or juices, and be sure to try different combinations of each! Don’t leave out pureed soups, they can be wonderfully filling, yet exceptionally healthy if you use thickeners like beans or starches. Also, soups freeze well, so don’t be afraid to make a big batch. You’ll thank yourself later this winter!
- Warm salads/sides: Start with a base: rice, noodles, quinoa, barley, hearty grains, or potatoes. Add vegetables: roasted, sauteed, wilted, or steamed. Pick a protein: meats, beans, nuts, seeds. Sprinkle in accents; dried fruits, herbs, spices, oils, vinegars, condiments, or sauces. Throw it all together and enjoy!