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M@d Jan. 29, 2022 Newsletter. We are OpEn 4 oRdErs!
WHAT FARMERS DO IN WINTER, PART II
Thanks for the great feedback on last week’s peek at our farms. Some more of our folks are sharing.
Grier Acres:
At Grier Acres we pull soil samples for the pecans, the garden, and the blueberries in January. After we get the results, we usually pick up 2 tons of organic chicken litter fertilizer from our source in Florida . What doesn’t go on the pecans goes in the garden.
We will clean up the garden area, and fix the electric fence surrounding it. Necessary repairs are made to the ram pump and the irrigation system.
Hive checks are also done in January/February. The bees will continue to be fed until the spring nectar flow begins.
We try to do some of our prescribed burns in January and February, weather permitting.
Our goats usually kid in January, February, or March so we’re busy with them and the does as well.
Routine equipment repairs and maintenance are done during the winter months in preparation for the upcoming year.
Duck Nugget Farm:
Winter time blues don’t happen at Duck Nugget Farm. This time of year our ducks continue to lay regardless if the temperatures are too cold for us.
Winter is the time to do repairs on equipment, tractors and property fence lines. It is also the time when the flock is expanded and new or different
breed of birds are added to the farm. We currently have 70 plus eggs in the incubators at different stages with plans to increase the numbers within the next month. Babies have started hatching this week and will continue till spring.
We’ve raised our entire flock from eggs since the start and have never purchased live birds, preserving the quality of the flock. Our ducks and geese have roots from Alaska to Florida. For Duck Nugget Farm winter is baby growing season. With that comes all duties and the hours to get them from the egg to life with the flock and be self-reliant. Most often its busier during the winter than the rest of the year.
GROWER & MARKET NOTES
Avalon Farms is dealing with a family emergency and will not be listing products this week. Please pray for them during this difficult time.
Delivery Change Announcements:
1. For our DALEVILLE customers, please contact us if you need delivery as we are discontinuing regular Daleville stops.
2. Our ENTERPRISE deliveries will be at 1:30 pm until Avalon’s situation is resolved. Please contact us if this presents a problem and we’ll work with you to make sure your order gets to you.
Gone Viral: Last week Horton’s Farm posted this photo in a Facebook group called Stocking our Shelves with the comments underneath:
Who would have thought a photo of vintage kitchen equipment would get 150+ comments and 1000+ likes? It turns out a lot of people still swear by the old Osters!
Last week we shared benefits of bone broth. While we realize most of you know how to make it, here are instructions for those who may wish to do it for the first time.
Bone Broth Recipe
Making your own broth will take some time, but it is so worth it. Not sure what bones to use? Any bones, marrow, and even connective tissue that come from a healthy animal or fish will work. If you can find local, organic, or grass-fed options, they will likely result in a more nutritious bone broth.
Browning the bones
Not all recipes agree on this, but I have found that browning/caramelizing the bones results in a much more flavorful broth than using uncooked bones. If the bones you are using are already cooked, then there’s no need to cook them again. Also, I recommend using a few spices, fresh garlic, rosemary, thyme, bay leaf, and the vegetable combination called a mirepoix. Your mirepoix and the garlic should be roasted as well to maximize flavor.
Ingredients:
12 cups filtered water
2 tbsp apple cider vinegar
2-4 lbs bones
Mirepoix (all chopped to ¼-inch pieces):
1-2 medium onions, about 8 ounces
1 large carrot, about 4 ounces
2 celery ribs, about 4 ounces
5-6 large garlic cloves
Fresh rosemary
Fresh thyme
Fresh bay leaf
Directions:
1. Preheat the oven to 450°F. Fill a pot with the water to boil. Chop the mirepoix to ¼-inch pieces. Roast and caramelize the bones, garlic cloves, and your mirepoix for 30-45 minutes. You want the bones to be a deep brown color.
2. Once well browned, add the bones, garlic, mirepoix, the tasty brown bits on the roasting pan called fond, spices, and apple cider vinegar to your pot of water. Bring the water to a boil and then lower the heat to a gentle simmer. Simmer for at least 8 hours to 24 hours; the longer it cooks, the tastier and more nutritious it will be. Don’t let the broth boil again. Every few hours, check to ensure water is covering your ingredients and skim the top if any foam is visible.
3. Once done, let cool and remove the bones. Strain your broth through a colander lined with cheesecloth. Store in the fridge for a week, or freeze and it can last up to 6 months.
Whether you sip bone broth on its own or use it in your cooking, be sure that you do try it. It’s an easy and economical recipe to boost your nutrition on a cold winter’s day. Stay warm and healthy all.
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!