Wednesday, February 25, 2015

Local Bounty

I made a trip to the freezer this morning and once again realized how very blessed we are to have such wonderful food in such abundance.
How wonderful to open the door on the big chest freezer to find such delights - locally grown pork, beef and lamb, venison, oven roasted tomato sauce, sweet corn, edamame, zucchini, sweet peas, rhubarb, blueberries, string beans, shell beans, applesauce, apple cider. Then there are the storage crops - potatoes, carrots, beets, sweet potatoes, onions, shallots, winter squash. Add the dried beans, dehydrated tomatoes and peppers, canned salsa, tomatoes, beans ... you get the picture? This is truly a picture of eating locally – even in the dead of winter in northcentral Pennsylvania.
Here's the soup of the day - bird egg beans, butternut squash, shallots, tomatoes, and dried sage – all from our farm along with Wooleylot Farm garlic. Topped with toasted pumpkin seeds and a bit of grated Parmesan, we enjoyed a nutritious and delicious lunch.

Waiting for a simmer to develop
Squash and Bird Egg Bean Soup
In a splash of olive oil, gently saute chopped shallots for a couple of minutes. Sprinkle with sea salt, some freshly-ground pepper and then add a couple of cloves of crushed garlic. Stir for a minute or so to release the flavor. Add a peeled and chopped butternut squash (other varieties of winter squash would work well too), some crushed dried sage, a pint jar of tomatoes and a pouch of frozen bird egg beans. Bring to a simmer, cover and cook until the squash pieces and beans are cooked through. Remove some of the vegetables and some of the liquid and puree with a stick blender. Return to the pot, bring back to a simmer and stir in a handful of freshly-grated Parmesan cheese. Garnish with toasted pumpkin seeds and a little more grated Parmesan.

Thursday, February 5, 2015

Midwinter Musings


There's a little more time for reflection in the winter when you live and work on a farm. This reflection takes me in many directions but lately to two old cigar boxes that house Metzger family photos. These faded old photographs, captured by my mother-in-law in the 1940s and 1950s, have a multi-layered story to tell.


The scenes are familiar and yet not so familiar – the old farm house, the new house taking shape across the road, the barn. There are tractors and trucks and wagons. Some of the faces I never knew and some I recognize though time, worry and smiles had carved new angles by the time I came into their lives.  It's a parade of cows, horses, chickens, dogs, cats and even a tame deer. Men and women at work - in the kitchen, in the garden, in the fields, in the barn. The crops - peas, potatoes, cauliflower, hay, green beans. There are birthday celebrations, picnics, holiday dinners, mud pies. The children go off to school, dress up in costumes, play in the snow. The little blue spruce tree in the front of the house that is so often a place to pose in Easter dresses and birthday hats now towers way above the roof tops.

That chubby-cheeked little boy I see in those pictures grew up with a deep attachment to this place on the planet.  Circumstances took him away from this spot and yet brought him back when he needed it most.

We've added our own heritage to this old family farm. Has it really been 38 years that we've lived at this address? Our old memories are recorded on trays of 35mm slides and contact prints from black and white film and shoe boxes of photos in the attic.

Our children surprised us at Christmas with a handcrafted sign that will be planted here on the farm come spring. They collaborated with the artist on the design that reflects the heritage we all share. Perhaps our grandchildren will help dig the post holes and pose with us for a photo that their children will find on a old thumb drive one day.


(More of the photos from the old days can be found on the "Our Farming Heritage" page on this blog. I add photos there as time allows.)



Friday, January 9, 2015

On This Cold, Windy Day


Here's an alternate heat source for these cold wintry days. As seen on my Facebook page this morning:
Steven J Heimel My sister and brother in law in Pennsylvania grow various peppers in their high tunnel and dry them, flake them, put them in a milk carton and use sparingly on food. I liked it so much they put some in a jar for me and it's been a welcome sprinkle here and there. Such a common thing, like you see in pizza shops, but like garlic salt so much better in some indefinable way when it is homemade.

Pepper assortment makes the best hot pepper flakes!
For a couple of years now, we've been dehydrating an assortment of hot peppers and then chopping them up in a food processor and storing them. Brother Steve and wife Johanna were recipients of them when they visited from Alaska last fall.
The beauty of these peppers is that you never know just how much heat you're sprinkling on your food. I've learned that, for my tastes, a little sprinkle goes a long way. Arthur, on the other hand, is much more heavy handed.
While we cannot sell processed foods, if you'd like to give them a try, I've been known to share!
Great heat source on these good 

Sunday, December 7, 2014

December Harvest

Spinach and Leafy Head Lettuce
Ever since a visit to the high tunnel at Canticle Farm in nearby Allegany, N.Y. on a cold Feburary day a couple of years ago, I've had a goal of harvesting fresh greens in the winter. Canticle Farm grows greens year round to sell in their winter market held twice a month.
Though the solstice is still a few days away, our days of temperatures in the single digits and the lack of light and sunshine provided a test of the various methods employed to have a four-season harvest in our Crandall Hill high tunnel.
Yesterday's temperatures above the freezing mark offered me the opportunity to venture across icy grass to the high tunnel. As I unzipped the corner, ice showered down on my head. Inside I made my way between the raised beds to the interior bed shrouded in white row cover. I unclipped the filmy covering from the hoops and found what I had hoped - vibrant deep red and green leafy head lettuce, spinach and flat leaf parsley.

Three varieties of leafy head lettuce

Italian parsley and carrots
There was also a planting of carrots in the high tunnel, most of which I had already harvested. However the carrots you see were transplanted as I thinned the original planting. See the crooked roots?


More lettuce remains to be harvested in the coming weeks though one cannot count on much growth. The same holds true for the spinach. It will remain mostly dormant until there's more warmth and light.
This morning the sun is bright in the sky and I expect that though it's projected to be in the 20s all day, the sun will warm temperatures in the high tunnel to well above freezing.
Though I am not offering any of this produce for sale, we do have some beautiful organic potatoes available. Contact us directly to get your supply for the holidays. The red ones are particularly festive this time of year!

Wednesday, November 12, 2014

Buttoning Up

The teasingly beautiful days this fall provided us a false sense of security when it comes to what can be accomplished before winter really sets in. But alas, it seems the dire predictions of moving into the deep freeze hysterically trumpeted by every single weather guru this week might be the harbinger of things to come. But, lest we forget, it is November in northern Pennsylvania!
I'd say we've accomplished a lot of what needs to be done in the gardens, high tunnel, orchard and fields but it's discouraging to see what still should be done.

Yesterday a work crew arrived to put a new roof put on the big barn that we've recently acquired across the road from our house. This grand old lady has fallen on hard times recently but we're full of plans to keep her useful. This first step will help preserve her for what's to come.
When the crew finishes that one, they'll move on to the newer barns that need to have their nearly 40-year-old roofs replaced as well.
Progressing!
Yesterday I dug more carrots. Our customers who pre-ordered their winter supply are enjoying the ones harvested a couple of weeks ago and the rest are being stored for our winter use. They are so beautiful and so delicious that I have been adding them to nearly everything I have been cooking. And it seems that the dog feels quite entitled to enjoy the tops and tips and all the ugly/split/ puny ones as a bedtime snack!

Napoli, Atomic Red, Dragon Purple & Yellowstone Carrots
 I have discovered that our best plan is to plant the main crop of carrots outdoors in July to help control weeds and carrot pests. That gives them enough time to mature and the cold weather they need to develop sweetness. We also plant a limited number of carrots in the high tunnel to harvest throughout the late spring and summer. They fit nicely on the outside of the tomato rows.
I could be talked into parting with a few more carrots if you're interested. Just email (metzgerfarm@gmail.com) or call 274-8004. Also, potatoes are still available at Costa's and Genesee Natural Foods. For larger quantities, we offer discounted price with a purchase of 10 pounds or more.


Saturday, October 25, 2014

Root Vegetables

We've been enjoying lots of root vegetables this fall including this beautiful (and delicious) Carrot/Beet Slaw which incorporates the colorful carrots and beets we're harvesting now.


The basic recipe is one from Chef Butch and Chef Colin who did an awesome cooking demonstration at the Potter County Farmers' Market in summer 2013. Of course, I have altered it a bit to fit the ingredients I have on hand.

Carrot/Beet Slaw
Large beet, grated
Carrot, grated
Finely chopped red or green sweet pepper
Finely chopped jalapeno pepper
Finely chopped shallot (adjust for your own taste)
Finely chopped parsley (I prefer the flat-leaf type)
Dressing:
2 Tb. vinegar (consider using rice wine vinegar for a milder tang or balsamic for deep, sweet flavor)
2 Tb. olive oil
1 tsp. honey (consider using real maple syrup or you can use sugar)
salt and pepper to taste

We have a nice harvest of carrots that we're beginning to dig. We plant our main crop of carrots late to help avoid weeds (fat chance!) and find that the chilly weather in the fall helps to sweeten them. There are also some beautiful beets still in the field that will be gathered soon.
As with all of our crops, if you're interested in these, please call (274-8004) or email (metzgerfarm@gmail.com) to make arrangements for pickup or delivery.




Sunday, October 19, 2014

Potatoes Are In!

This photo documents the last of the 2014 potato harvest, completed last week. (It was a beautiful shirt sleeve day – quite a change from the dusting of snow on the ground this morning... sigh!)
If you'd like a winter supply of organic spuds, contact us soon to make arrangements. There's a price break if you buy 10 pounds or more. Telephone 814-274-8004 or email metzgerfarm@gmail.com. Retail locations include Costa's in Coudersport and Genesee Natural Foods. Look for them on the menu at the Crittenden too!