Thank you to Morning Mike and WRNJ Radio for inviting us in to talk about our farm and EVERYTHING CSA. Click the file below to hear the interview
Recipe of the month
Toad in the Hole
with Pasture raised Sausage & pastured eggs
(non-GMO and soy free)
Serves six people.
2 tbsp olive oil
18 sausages of your choice(CLICK HERE TO PURCHASE sausages)
For the batter:
8oz full-fat milk
4 pastured eggs (non-GMO and soy free) CLICK HERE TO PURCHASE
1 Cup + 2 TBSP plain flour, sifted
salt and freshly ground black pepper
Preheat the oven to 400F
To make the batter, put the milk, eggs and salt and pepper in a large bowl and beat together well. Stir the flour in gradually with a wooden spoon until smooth, then leave to rest for 15 minutes.
Divide the oil between two 6-cup large muffin tins and place in the preheated oven until the oil starts to smoke. Cut the sausages in half and place 3 halves in each muffin cup. Roast for 8–10 minutes, turning occasionally until the sausages are browned.
Remove from the oven, pour the batter on top of the sausages and return to the oven. Cook for 25 minutes, or until the batter has risen and is crisp and golden brown.
Sausage Variation- also try from our artisanal hand stuffed sausage variety pack,CLICK HERE
CREDITS- The Guardian, British food and drink
....Found this great piece on eggs, duck eggs and the Paleo lowdown on eggs.
Imagine a perfect egg cooked medium-hard: a soft and creamy yolk just bordering on runny, delicious with a grind of black pepper and a sprinkle of salt. Crack it over a big plate of roasted vegetables with some crispy bacon and dig in at any time of day! Now imagine a different egg, with a yolk even richer and even bigger relative to the white – if the chicken egg is a very serviceable Honda, this is the Cadillac of eggs. It’s so luxuriously good you can barely believe it’s healthy – but in fact, it’s even more nutritious than its smaller, paler cousin. And best of all, this delicious gift of nature is actually quite widely available and getting increasingly popular: it’s a duck egg.... [READ ENTIRE ARTICLE- open file below]
by Adam Bulger for The Atlantic
Adam paid us a visit and we were highlighted, among other farmers in his wonderful article for The Atlantic ( a monthly publication and web magazine)
Please enjoy the article and see how a handful of us are trying to make a difference .... And then please SHARE😀
I cannot believe 2015 is over and done with, it seems I was just planning a seed order and hoping to find a vegetable growing partner to help me out and now, poof, it's gone.
Looking back we had some successes, some failures, made some new friends, but most importantly for us, we found our own place! Our journey into farming started about 4 years ago and as we searched for a place to live and farm it landed us on an 80 acre farm as caretakers. After about 2 years at The Totten Farm, Agrestic Acres popped up on the horizon and we were able to make the dream happen. We moved here in September 2015 and it was the perfect time of the year to transition. We were nearing the end of the season and so we have time to move, settle, do projects to prepare for next year and adapt to this new role as farmer owners.
We look forward to 2016 and a new market season. Hopefully we will meet new farmer friends, new customers and fulfill our dream of living on a working, sustainable, pasture based farm. We still do our wonderful pastured eggs, but we have added beef, pork, poultry, lamb and we are almost finished building our aquaponics high tunnel. We will use this high tunnel to sustain ourselves and help with the vegetable side of things as well. The high tunnel will produce hydroponic vegetables and act as a seed start facility for those vegetables we will plant in the ground.
We really look forward to seeing what this wonderful farm can produce and sharing that with our customers, family and friends. The support of our customers, family and friends means the world to us. Thank you!
Please remember to join our email list to keep up on farm happenings and which markets we will be in as well as our winter drops (we have a farm to table drop this week, order before the deadline ...click the "SHOP NOW" button below if you would like to participate.
We thought we would share a few recipes seeing that Thanksgiving is just around the corner and we have a number of customers that purchased the Heirloom Bronze Turkeys from our FRIENDS at Koch's. please enjoy the recipes and sign-up to our email list so we can keep you up on happenings at the farm!
Simple Heritage Roast Turkey by KIM SEVERSON, 2 to 3.5 hours, serves 8 to 12
CLICK HERE FOR RECIPE
Smoked Turkey, by Toby jermain -" My cousin, Mike Koury, taught me how to smoke turkey about 25 years ago, and I have been doing it ever since. This tastes great! The smell while smoking is guaranteed to drive your neighbors crazy!"
This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com). If you don't own one, buy one. They are great......
CLICK HERE FOR RECIPE
Awesome Sausage, Apple and Cranberry Stuffing
Recipe by:Stacy M. Polcyn
"This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."
BY THE WAY... we have Pastured Pork Sausage (all natural) HERE
CLICK HERE FOR ENTIRE RECIPE
Thanks , enjoy & have a wonderful Thanksgiving.
Please Join our email list and share our website with your family & freinds, also, Like Us on facebook https://www.facebook.com/GrowingDirt
Research by Wayne campbell, a professor of nutrition science at Purdue university found adding eggs to a salad mix improves nutrient absorption....
Pastures eggs anyone? Read more here.....
A few nights ago at about 11pm, Tony and Sean were startled by screaming hens. They ran to our door and warned us and we got to the school bus chicken coop, which was surrounded by electric fence and it was areadyl over.
27 hens with various neck and head injuries resulting in death. Ranging from deep neck breaking lacerations and bites to fully bit off heads. The amazing thing is it happened so fast, the bodies were still warm.
it was a blood thirsty kill, they were all intact except for the kill wound
Based on the crime scene and reports from 3 people that spend time on the farm we think it was a mink. A mink had been spotted on 3 occasions and a signature of their kill is what I described
This was a shocking blow. I never thought they would have trouble in the front pasture near the road, but these predators are all around and watching 24/7
The next day I got Murphy out there, he is our maremma livestock guardian dog. I wasn't sure he would not eat the hens either but after a few hours I let him alone with the hens. His instincts kicked in. He paroled the perimeter at dusk, barked a lot in the wee hours of the morn and even let the hens go into his personal hut
We can't keep Murphy with them forever as he is needed somewhere else soon so we may need to find another LGD
WE KNEW THIS WAS PART OF THE DEAL. the circle of life is ever present on the farm and is a delicate balance
Please help us recover by purchasing our pastures eggs at the farm stand , or on this site there is a way to make a small donation. Anything helps
Also please check out
See you at the farm
Jeff & Susan
Happy first day of Spring!
Yes, we are having yet another snow event on the first day of Spring.
Johnny's Seeds keeps messing up our seed order so we will not be starting veggies in greenhouse until next week.
Cannot work the field for at least another 3 weeks as snow is still falling/melting and ground is very wet... THE SEASON OF MUD is upon us.
With all that is happening I still have a little gitty-up in my step with the few warm days we have had and we are very much looking forward to a number of things with the veggies this season. The owner is bringing in some blueberry bushes that should produce this summer and we are setting up the garden using a mix of techniques that fall under French Intensive method / Eliot Coleman / The Market Gardener(Jean Martin Fortier) along with our own little spin on some things. We should have a variety throughout the season and will be offering , when available, a CSA type box. The greatest thing is, since this is our first shot at it, we will operate the field like a CSA, but we will not be asking for customers money upfront! What a deal for the customer. You see, traditionally a CSA (Community Supported Agriculture) is an arrangement where the community and farmer are in it together. The members pay upfront to finance the upstart and help the farmer and they share in the success or sometimes failure of crops. I will be emailing our list of followers to let them know which weeks veggie baskets will be available and the cost, and we will make sure there is a nice variety.
Susan and I look forward to blogging a bit more to keep everyone up on our new techniques we are using and happenings on the farm. Stay tuned and please support the EAT LOCAL movement by buying direct from your farmer
All the Best
Jeff & Susan
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Susan Bates & Jeff Wallace both left the corporate world to get dirt under their fingernails trying to find a better way. Follow their journey as they learn to farm.