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!

Sunday, October 12, 2014

How Hot Is Hot?

The addition of the high tunnel to the farm has opened new opportunities for vegetable varieties that have traditionally been difficult to bring to maturity in our short growing season.

Hungarian Hot Wax, Jalapeno, Czech Black, Ring of Fire, Maya Red

Hot peppers are an excellent example. While we've had moderate success in the past with Early Jalapeno and Hungarian Hot Wax peppers, our hot pepper repertoire has expanded to include varieties of Cayenne and Habanero varieties.
While hot peppers are not exactly a Potter County Farmers' Market favorite, we've found uses for the excess production including fiery hot sauce, salsa and – our favorite – dried hot pepper flakes.
The dehydrator is doing its thing on the back porch as I write this, the sharp aroma punctuating the cool fall air as the these beauties relinquish their moisture but not their heat!


Thursday, October 9, 2014

Organic Apples!

Arthur poses with Bridget Reynolds at Quest Farm Produce in Almond, N.Y.
We're excited about the harvest of organic apples from our "new" orchard and even more excited to be offering them for sale at Quest Farm Produce in Almond, N.Y. So far we've made two deliveries of these organic beauties to the store run by Denis and Bridget Reynolds, organic farmers and friends. If you're in the neighborhood (perhaps while taking in the Allegany Artisan Studio Tour next weekend, Oct. 19 & 20), stop by their store at 7142 State Route 21 to see all that they offer. 

We've been apple lovers for years and have enjoyed harvesting Northern Spy, MacIntosh and Golden Delicious apples from older orchards on our farm. The majority of the fruit trees in our new orchard were planted in April 2012 and they've been carefully tended since then. Harvest this year is limited but we're expecting next year to produce even more.
Joe awaiting his apple-planting assignment (April 2012)

Conner and Arthur separating trees (April 2012)
Apples top the Environmental Working Group's Dirty Dozen again this year. To come up with the rankings, the group analyzed pesticide residue testing data from the U.S.D.A. and the FDA. They found that 99 percent of apple samples tested positive for at least one pesticide residue. That's the reason we're committed to growing our apples organically. We know folks are anxious to have safe, local sources for this nutritious and beloved fruit.



Friday, September 12, 2014

Edamame

We have a great supply of amazing Edamame available right now! This is what they look like straight from the field.

While we won't be at the Farmers' Market today, we would be happy to process your order and arrange for delivery. Price is $4 per pound. Just click on the comment link below or call the farm at 814-274-8004 or email metzgerfarm@gmail.com.
While they're fabulous just steamed, chilled and popped into your mouth, they are also suitable to use in soups, salads and any place you'd use cooked beans.

Edamame Hummus - Yummy!
Here's the link to a previous edamame post with recipes http://metzgerfarm.blogspot.com/2012/09/more-edamame-plus-recipes.html
Here's a link to a post that tells you more about edamame.
http://metzgerfarm.blogspot.com/2014/01/beans-on-branch.html

Saturday, August 30, 2014

Featured In AgSquared Newsletter!


I wrote about using AgSquared farm management software on this blog last year and have been working at keeping up with it throughout this growing season. So it was with pleasure that I accepted the invitation for our farm to be featured as an "Ag Squared Case Study" for their newsletter. I was delighted to spend some telephone time with Mandy recently as she interviewed me about our farm and how we use this software in our operation. The article in their August newsletter showed up in my inbox today!




Saturday, August 23, 2014

Busman's Holiday?

While we missed the Potter County Farmers' Market last week, a tip from our hosts at the Gonstead Guest House (Phil and Joyce Wall) led us to the Dane County Farmers' Market in downtown Madison, Wisconsin.


It's billed as the largest producer-only farmers' market in the United States with all items produced locally by the vendor behind the table. Vendors stretch all the way around Capitol Square and ring the Wisconsin State Capitol building (beautiful, by the way!) The market is bustling and crowded as folks move from table to table in search of their favorites.


Choices include a beautiful and bountiful variety of vegetables along with berries, apples, cherries, melons and other fruits. Value-added products abound including crackers, cheeses, salsas, jams, jellies, preserves, maple and honey. There are vendors offering meat and poultry, sausages, tofu and more. While craft vendors are not permitted, there are lots of beautiful cut flowers and perennials along with dried flowers. They tell me there is a long waiting list for potential vendors with a wait of more than five years for any opening!
We appreciated conversations with several of the vendors including one woman farmer who was delighted to tell me how she produces this amazing Swiss chard.







This vegetable garden is on the grounds
of the Wisconsin State Capitol - in fact
you can see the capitol in the background.


Wednesday, August 6, 2014

Not Your Grandmother's Green Bean!



Haricot vert (sometimes known as filet beans or French beans) are not the same as skinny green beans. These special beans are bred to have a full bean flavor when extremely small, tender, thin and young.
We are growing non-GMO Maxibel Haricot Vert from High Mowing Organic Seeds. The seed catalog promises that these beans are "unsurpassed as a gourmet market specialty."

Here's a recipe that takes advantage of several vegetables now available from our farm.

Haricot Vert With Shallots and Tomatoes
1/2 lb. haricot vert
2 tsp. butter
1 small shallot, sliced
1 diced tomato
salt & pepper to taste
fresh lemon juice to taste
Bring a pot of salted water to boil. Add haricot vert and set the timer for 3.5 minutes. Drain beans and plunge them into an ice bath to cool quickly.  In the same pot you've used to cook the beans, melt the butter. Add shallots and saute lightly for about 2 minutes. Add the drained and cooled beans and reheat in the butter and shallots just until warmed. Season with salt and pepper. To serve, place on platter, top with the diced tomato and squeeze a few drops of lemon juice over the mixture. Serve immediately. (If holding this dish, omit the lemon juice until the last minute for it may discolor the beans if left too long.)

We have a bumper crop of Haricots Vert begging to be picked every day here on the farm. They're competing for attention with the other green beans we've begun harvesting in hues of yellow, green and purple.
All will be available this week at the Potter County Farmers' Market Friday from 1:00 to 5:00 p.m. in downtown Coudersport.