It's A Winter Wonderland!

It's winter on the farm! The predicted snowfall of 12+ inches came to pass and today we're working to first make paths and then put the tractor and snowplow to work clearing the way to the outbuildings. I'm waiting for a path to the high tunnel to observe firsthand the effects of growing green things (winter greens, Swiss chard, parsley and sage) in the presence of snow.
The chickens are still on strike and though one egg miraculously appeared on Christmas Day, the ladies are not enjoying this snow!
Our Christmas table groaned with the weight of lots of home-grown or locally-harvested foods including venison skewers, a wild turkey, roasted butternut squash with shallots and garlic, mashed potatoes and green beans.
We still have a good supply of wonderful organic potatoes in many colors, tastes and textures. We'll deliver, too!
The folks at the Genesee Environmental Center offer breakfast on Sundays – 8 a.m. to 1 p.m. – with our organic potatoes. Thanks are extended to Larry and Diana Hinrichsen for being such good customers and supporters of locally-grown produce.

The Return of the Light

Many references to the light have come to me as I continue to walk through the darkness that evil can bring to one's life. My spirits were brightened this morning (Dec. 23) by the sunshine reflecting off the snow and the ice on the spruce trees that surround my farm home. My perch in the dining room offers me a view of the snow-covered orchard and a bird feeder offering sunflower seeds to a host of birds. Yesterday's winds have subsided and left random piles of snow, dotted with the ever-present pine cones and branches and pine needles. In all seasons, not a day goes by that I don't feel grateful for this place where I have been planted.
My oldest brother Steve and his wife Johanna created these ice candles to welcome the light in the Alaskan north where the winter darkness is even more pervasive. Our church family is working through its grief by planning a ceremonial sharing of the light on the night before we re-enter our sanctuary as a group for reconsecration. Perhaps similar icy sculptures will line the sidewalks that night (Jan. 5).

Across The Country

We've been away from the farm on a visit to Oregon to see our delightful grandchildren.

Rowan and Amelia enjoying the new sandbox built by their grandpa -- with Rowan's help!

Since our return, it's been non-stop work to get our place ready for winter with no time for blogging -- even if our internet connection had been functioning!
Here I am this morning enjoying a lovely yogurt smoothie made with organic blueberries from the freezer. But it's what I found on the foil wrapper of the Stonyfield Farm organic yogurt that brought me to blogging today. It certainly sums up why it is we are doing what we do here at Metzger Heritage Farm.

"We think organic food is ...

Better for you
An organic diet can dramatically reduce pesticide exposure

Better for the planet
No persistent pesticides which contaminate soil, air and waterways

Better for farmers
Less pesticide exposure and more economic opportunity"

 How about some wonderful organic Potter County potatoes for your Thanksgiving dinner? Choosing organic may cost you a little more money but we think you'll agree they taste better and are much better for you. Call us to make arrangements for pickup or delivery. We have an assortment of tastes, colors and textures.

We also have some organic winter squash - hubbards, butternut and buttercup varieties.

As we turn our hearts toward Thanksgiving, we are so very thankful for the opportunity to help bring wholesome and delicious produce to our community.

 

17 Degrees!

We found out Friday night that the high tunnel doesn't protect tender vegetables when the temperature dips to 17 degrees. Today the look of our high tunnel is vastly different than it was Friday morning! We've pulled all the tomato and pepper plants and their trellising system. The good news is that the new plantings of lettuce and Swiss Chard survived and are thriving.
The first of the tomato and pepper plants went in the high tunnel the first week of May allowing us a growing season that lasted a little over five months. We began harvesting tomatoes the second week of July and continued harvesting them until October 12. Many lessons have been learned as we look forward to a new growing season.
Meanwhile, we still have beets in the ground that are available for sale to the public. In addition, we have a limited number of cabbages, shallots, Swiss chard and a few onions for sale. Winter squash is also safely harvested and stored and available for sale. Varieties include Hubbard, Butternut, Buttercup and acorn.

And ... POTATOES! Many of you enjoyed samples of the 24 varieties we planted as we unveiled them at the Potter County Farmers' Market this summer. The main harvest is now underway. Send a message or call (814-274-8004) to reserve yours today. We can mix or match varieties and sizes to suit your needs. Also, if you'd like us to store them, you can place your order and we'll save them here until you need them.
Potatoes are commercially grown with chemical herbicides, fungicides and pesticides at many times during their life cycle. Ours have none of that and you can even feel good about eating the skins - and let's face it, aren't the skins from an oven-baked potato amazing?

A Sign Of The Times

We don't need the calendar to tell us it's October when we have a high tunnel closed up for the chilly autumn nights.

We took the opportunity to go to a Friday night concert in State College (Del McCoury Band and the Preservation Hall Jazz Band) and missed the Farmers' Market last week -- and miss it we did! I missed seeing and visiting with all our customers. We'll be back this week - probably both Friday and Saturday due to the Falling Leaves Festival -- but Friday for sure.
The garden continues to produce and the recent frosts have been spotty here on the farm. The winter squashes and pumpkins on the hill did get frosted and so it's time to bring them in.
I planted carrots late this year to harvest in late October. I also planted some in the high tunnel with hopes of harvesting them all through the winter. The late-planted lettuce and Swiss chard in the high tunnel is looking good too.

More Edamame - Plus Recipes!

While once featured in vegetarian dishes and so-called "health food" recipes, edamame have been turning up in recipes featured in mainstream magazines such as Taste of Home, Better Homes and Gardens, Country Living and Family Circle these days. You have the unique opportunity to buy your edamame fresh at this time of year. Stop by the Farmers' Market tomorrow (Friday) in Coudersport and buy some to try.
By popular request, here are some recipes featuring edamame.

Edamame Appetizer

Cook 1 lb. of washed edamame (soybeans in the pod) in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain in a colander and pat dry. Toss edamame with salt (coarse salt or Kosher salt works best) and freshly-ground pepper to taste and serve with additional salt and pepper on the side.
(Please note that edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with pepper and salt.)

Edamame Hummus

3 cups shelled edamame

2 cloves garlic

2 Tb. tahini

3 Tb. fresh lemon juice

2 Tb. olive oil

3/4 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

Bring shelled edamame to a boil in a medium saucepan with enough water to cover and  occasionally, about 3 minutes. Drain in a colander and run under cold water. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture desired consistency add additional oil or water if too thick. Cover and refrigerate until party time. Serve with vegetables or  pita toasts for dipping.

It's Edamame Time In Potter County

We took a couple of days off for the Labor Day weekend and traveled to Annapolis, Md. for some spectacular Drum Corps competition. In our absence, fruits and vegetables continued ripening and we found loads of edamame ready for the harvest.
If you haven't yet tried these tasty storehouses of nutrition, I suggest you buy a pound and try them.
I took a dip made of edamames I had put in the freezer last fall to a potluck gathering recently and received rave reviews.
We have a very good supply and if they don't sell, I know what we'll be doing -- though the freezer space is waiting for the arrival of a moose ....

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