2013 CSA Information

I have added the 2013 CSA information to the CSA page.  If you were a CSA member last year you have already received a copy.

A big thank you to those that have already replied.  We still have some openings but don’t delay if you are thinking about signing up.

Come to farm to pick up your produce and you can meet Lady V and Ron.

Lady V and Ron resting in their favorite chair.

Lady V and Ron resting in their favorite chair.

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Chicken Update

We started a couple of dozen additional layers last fall. This is what they looked like.


When chickens are about 20 weeks old they start laying eggs.  The newest chickens are now 23 weeks old.  Most of them are laying tiny pullet eggs.  Pullet eggs are the small eggs that chickens lay when they are just starting out.  Here’s what the chickens look like now.

Black chickens at 23 weeks old.

Black chickens at 23 weeks old.

The variety is called “Special Black” but as you can see they have quite a variety of colors.  The plumage ranges from jet black with some iridescent highlights to a salt-and-pepper white.  Most of the Special Blacks are already bigger then the brown chickens.  They also seem to be much more comfortable with the cold weather we’ve had recently.


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Pick Your Own Pumpkins Season

The pick your own pumpkins season is coming to a close for this year.  We have an assortment of already picked pumpkins available.

Large and small pumpkins

The pumpkin season is coming to a close for this year. We have a number of pumpkins already picked, that you can choose from.

The dry conditions have been great for keeping the pumpkins in good shape throughout the fall.  The recent rains (5 inches in the last week) make it harder to get into the pumpkin patch without getting lots of mud on your feet.

We want to thank all those who visited the farm this fall.  We hope you had fun with the pumpkins and enjoyed your visit!

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Pick Your Own Pumpkins Update

We still have pumpkins in the field, so you can pick your own pumpkins if you would like to.

Pumpkins were early this year with many of them ripening in August. We have picked a number of pumpkins in one of the patches to preserve the quality of the fruit.  Some of these are displayed in the wagon parked by the road in front of the farm.

Wagon full of pumpkins

The wagon full of pumpkins as seen from the road in front of the farm. You pick your own pumpkins at our farm.

The reddish colored pumpkins are a variety called Cinderella.  The other large variety is the standard Jack-O-Lantern.  Most of the pumpkins are on the large side, over 10″-12″ in diameter.

Pumpkins in baskets on the wagon seat.

Jack-O-Lantern and Cinderella pumpkin varieties. The small pumpkins are the Jack-Be-Little variety.

We have been listed on the Pick Your Own Pumpkin website for several seasons.  This is a good site to find a place to pick your own pumpkins, apples and other vegetables.

Our farm is great place to bring children to pick a pumpkin.  The patch is close to the parking area and the ground is generally level, making it easy for even very small kids to get to the pumpkin patch.

As we explain on the Pick Your Own Pumpkin website, we have a farm with a pumpkin patch.  We do not have a corn maze, haunted house, rides, gift shop or concession stand.  A number of people have mentioned that they have really enjoyed their visit because it is a chance to see a real working farm.  We include a brief tour of the farm, show how we grow our vegetables and offer an opportunity to feed the chickens and geese.

If you are looking for some fall color, the trees are at their peak.  Just like the pumpkins, the color in the leaves will only be around for a few more weeks.  Come on out and enjoy the sights and the nice weather.

You might also get to meet one of our cats.

Close up of Lady V, our calico cat.

Lady V helps out by catching mice in the barn.


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Meatballs in Eggplant Sauce Recipe

Meatballs in Eggplant Sauce Recipe

This was a great year for eggplant.  One comment that we had from many of our CSA customers was that they had some trouble finding enough ways to use the eggplant.  Here is a meatballs in eggplant sauce recipe that is a bit different and quite tasty too.

This recipe is based on one that can be found in the book Pleyn Delit: Medieval Cookery for Modern Cooks.  Pleyn Delit features typical medieval recipes that the authors have revised to make them suitable for the modern kitchen.  This is Deborah’s version, which is easier to prepare and produces (we think) a better result than the original.

Meatballs in Eggplant Sauce

1 large eggplant (about 2 pounds)
Sesame oil
Vegetable oil
1 lb ground lamb or beef
14 oz broth (beef or chicken, to taste)
2 tbsp salt (for the eggplant)
1 tsp ground coriander seed
1/2 cup plain yogurt
3 cloves garlic
4 tbsp minced parsley
1/2 tsp ground cumin
1/4 tsp cinnamon

Peel and chop the eggplant into 1″ cubes.  Place in a bowl and sprinkle with 2 tablespoons salt. Toss the eggplant to evenly coat with the salt.  Allow to sit in the bowl at room temperature for 1 hour.  Drain the dark liquid from the eggplant.   Rinse the eggplant under running water.  Squeeze the eggplant with your hands until no more liquid comes out.  Place on paper towels to absorb any remaining water.

Preheat a mixture of 1/2 tsp sesame and 2 tbsp vegetable oil in a skillet to medium heat.  The sesame oil is strongly flavored, so you may want to vary the ratio depending to your taste.  Fry the eggplant, turning several times, until very soft.  Remove the eggplant from the pan and set aside.

Form the meat into small meatballs.  Brown the meatballs in the same pan that the eggplant was cooked in.  While the meatballs are browning add the dry spices and garlic.  When the meatballs are browned, add the broth.  Cover, lower heat and allow the meatballs to simmer in the broth for 10 minutes.

Add the eggplant to the meatball broth mixture.  Cook until the eggplant dissolves into the broth and the mixture thickens, about 10 – 15 minutes.  Remove from heat. Just before serving, add the yogurt and chopped parsley.

Serve warm over cooked rice or couscous.

Notes: Watch the amount of cinnamon added, too much will overwhelm the other flavors.  The amount of coriander and cumin can easily be doubled or more, depending on your taste.

The eggplant can carry some salt, so taste the dish before adding extra salt. Don’t skip the maceration step – the eggplant will be bitter without the salt.

Be sure to cook the sauce down before adding the yogurt, or it will be too runny.

Variations – This type of dish makes a great curry.  Use curry powder instead of the cumin and cinnamon.  You could also use chicken instead of lamb or beef.

Add chives in addition to the parsley.

If you like some heat, add your favorite hot peppers.

Let us know what variations you have tried!


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