Broad Branch Farm
Broad Branch Farm, Ltd. 15848 Twp. Rd 500N Wyoming, IL 61491 www.broadbranchfarm.com
Broad Branch Farm Community Supported Agriculture October 5, 2016 - Naperville Your next delivery is October 19.
Farm News Gorgeous day today and we are enjoying it to the fullest as cooler weather is on the way. We are a bit dry down here and the predicted rain will be welcome if it actually comes. Since we saw you last, we enjoyed our first farm Field Day at the new farm. It was a beautiful day with lots of good people visiting the farm. It is always a lot of work for our family and farm crew but it turned out to be a great event. The kids are always a highlight and they all got up close with our gentle livestock. There were cameras galore snapping pictures of kids petting cows, pigs, chickens and the horse. I had an excellent little people crew helping to collect eggs – they are SO enthusiastic! The potluck lunch was excellent! Thank you for bringing such delicious wholesome food. Lots of salads, vegetables, fruits and even a homemade pie. We filled in the cracks with our BBQ Chicken and grilled Beef and Pork Burgers. Boy, did those burgers look and smell good as they came right off the grill and were served up to our guests. Delicious! We had so many people tell us how excited they were for the new location. With its protection from conventional ag and just the pure beauty of the property, it’s hard not to fall in love with this special farm. We are truly fortunate to find such a wonderful location to continue our mission of producing local organic food. Those of you who still want to see the farm – let us know! We would love to tour the farm with you while the weather is still mild. We’re closing in on the CSA season. Note the remaining delivery dates. But, we’ll keep offering food throughout the winter through markets and through our Farm Food Group option where we deliver to you for a reasonable minimum order. Check it out on our website. It’s a beautiful box today with some of summer’s last bounty. Looks fantastic! Enjoy this good food!
Contact Information Anita: 309-231-9290 Brian: 309-231-9280 [email protected]
How Many Deliveries Left? Incredibly, we are approaching the end of the CSA season. We have the following deliveries remaining for the season: October 19 – Vegetable and Egg Shares November 2 – Vegetable, Egg and November Meat Shares November 16 – Vegetable and Egg Shares After the CSA ends in November, we will continue to offer Salad Greens, our Pastured Chicken, Pork, Grass Fed Beef and Pastured Eggs. We will host market dates through December and then monthly through spring 2017. Or, check out our Farm Food Group option where we deliver to you.
In Your Vegetable Box Today Tomatoes – A beautiful serving of tomatoes today and they are absolutely delicious. Possibly some of the last of the warm weather ripened fruit. Savor them – this quality will be limited from the here on out with cool weather coming our way. So sad, it’s painful to see them go…. Beets - We have lovely beets today. You will find the flavor superb. Roasting is so simple and brings out the rich flavor and sweetness of the roots. We have more coming your way in these last few boxes. Radishes – Pretty radishes today from our first planting for fall. Peppers – The colors have slowed way down and today we’re distributing all green sweet peppers. Salad Mix - Red Leaf, Green Leaf, Red Romaine, Green and Purple Mizuna and Arugula. Absolutely beautiful! All harvested Tuesday morning. Notice your greens aren’t exactly blended together in your bag? That is on purpose. Less mixing means higher quality greens. We’ll let you mix them so we don’t bruise the leaves. Red Russian Kale and Swiss Chard – Big one lb. bunches of chard and kale this week harvested Tuesday morning. Gorgeous, long lasting leaves. Grab Bag – One more item in your box today. The grab bag helps us with crops that are partially ripe, coming in or going out. It is a way for us to utilize everything in the garden even if there is not enough for every box.
Recipes from our 2016 Field Day Grilled Beef and Pork Burgers The ratio of our Beef and Pork Burgers was 2:1 using a lesser portion of ground pork. We combined the ground beef and pork in a bowl and very gently tossed the two together using a very light touch. Just use your fingers and it doesn’t have to be a perfect blend. We added a generous amount of organic ground pepper and organic ground garlic. Then, we added the salt. We formed the patties and they were grilled on a cast iron griddle over a charcoal fire. Careful not to overcook!
BBQ Pastured Chicken 1 BBF Pastured Chicken, thawed, giblets removed Salt, Ground Pepper, Organic Ground Garlic Season chicken thoroughly inside and out. Place on rack in shallow pan and roast at 325 until thickest part of breast registers 158-160 degrees. Remove from rack and allow to slightly cool. Warm chicken is much easier to pick. Once you can handle the bird, remove all the skin and chicken reserving the carcass for stock making. Shred the chicken with your fingers. Choose the crispiest skin and chop fine. Add to the shredded meat. Scrape the bottom of your roasting pan reserving everything in bowl. To loosen the bits and pieces, add a little warm water, let it sit and then scrape up. You want all this flavor for your sauce. BBQ Sauce 2 cups organic ketchup 3-4 T organic Worcestershire sauce (Key ingredient: don’t substitute, we use Annie’s brand) Brown sugar or maple syrup, approx. 2 T Mustard or mustard powder, approx. 2 t Organic ground garlic, approx. 2 t Pan scrapings from the roasted chicken, fat skimmed off and reserved Combine all in ingredients including pan scrapings in a sauce pan using a whisk if seasonings clump. Heat over low heat allowing to simmer gently. Add a generous amount of black pepper and salt to taste. You may want to adjust sweetness or add more Worcestershire sauce. Pour BBQ sauce over your shredded chicken. Heat gently and serve. Absolutely delicious!
Broad Branch Farm Community Supported Agriculture October 5, 2016 - Naperville Your next delivery is October 19.
Farm News Gorgeous day today and we are enjoying it to the fullest as cooler weather is on the way. We are a bit dry down here and the predicted rain will be welcome if it actually comes. Since we saw you last, we enjoyed our first farm Field Day at the new farm. It was a beautiful day with lots of good people visiting the farm. It is always a lot of work for our family and farm crew but it turned out to be a great event. The kids are always a highlight and they all got up close with our gentle livestock. There were cameras galore snapping pictures of kids petting cows, pigs, chickens and the horse. I had an excellent little people crew helping to collect eggs – they are SO enthusiastic! The potluck lunch was excellent! Thank you for bringing such delicious wholesome food. Lots of salads, vegetables, fruits and even a homemade pie. We filled in the cracks with our BBQ Chicken and grilled Beef and Pork Burgers. Boy, did those burgers look and smell good as they came right off the grill and were served up to our guests. Delicious! We had so many people tell us how excited they were for the new location. With its protection from conventional ag and just the pure beauty of the property, it’s hard not to fall in love with this special farm. We are truly fortunate to find such a wonderful location to continue our mission of producing local organic food. Those of you who still want to see the farm – let us know! We would love to tour the farm with you while the weather is still mild. We’re closing in on the CSA season. Note the remaining delivery dates. But, we’ll keep offering food throughout the winter through markets and through our Farm Food Group option where we deliver to you for a reasonable minimum order. Check it out on our website. It’s a beautiful box today with some of summer’s last bounty. Looks fantastic! Enjoy this good food!
Contact Information Anita: 309-231-9290 Brian: 309-231-9280 [email protected]
How Many Deliveries Left? Incredibly, we are approaching the end of the CSA season. We have the following deliveries remaining for the season: October 19 – Vegetable and Egg Shares November 2 – Vegetable, Egg and November Meat Shares November 16 – Vegetable and Egg Shares After the CSA ends in November, we will continue to offer Salad Greens, our Pastured Chicken, Pork, Grass Fed Beef and Pastured Eggs. We will host market dates through December and then monthly through spring 2017. Or, check out our Farm Food Group option where we deliver to you.
In Your Vegetable Box Today Tomatoes – A beautiful serving of tomatoes today and they are absolutely delicious. Possibly some of the last of the warm weather ripened fruit. Savor them – this quality will be limited from the here on out with cool weather coming our way. So sad, it’s painful to see them go…. Beets - We have lovely beets today. You will find the flavor superb. Roasting is so simple and brings out the rich flavor and sweetness of the roots. We have more coming your way in these last few boxes. Radishes – Pretty radishes today from our first planting for fall. Peppers – The colors have slowed way down and today we’re distributing all green sweet peppers. Salad Mix - Red Leaf, Green Leaf, Red Romaine, Green and Purple Mizuna and Arugula. Absolutely beautiful! All harvested Tuesday morning. Notice your greens aren’t exactly blended together in your bag? That is on purpose. Less mixing means higher quality greens. We’ll let you mix them so we don’t bruise the leaves. Red Russian Kale and Swiss Chard – Big one lb. bunches of chard and kale this week harvested Tuesday morning. Gorgeous, long lasting leaves. Grab Bag – One more item in your box today. The grab bag helps us with crops that are partially ripe, coming in or going out. It is a way for us to utilize everything in the garden even if there is not enough for every box.
Recipes from our 2016 Field Day Grilled Beef and Pork Burgers The ratio of our Beef and Pork Burgers was 2:1 using a lesser portion of ground pork. We combined the ground beef and pork in a bowl and very gently tossed the two together using a very light touch. Just use your fingers and it doesn’t have to be a perfect blend. We added a generous amount of organic ground pepper and organic ground garlic. Then, we added the salt. We formed the patties and they were grilled on a cast iron griddle over a charcoal fire. Careful not to overcook!
BBQ Pastured Chicken 1 BBF Pastured Chicken, thawed, giblets removed Salt, Ground Pepper, Organic Ground Garlic Season chicken thoroughly inside and out. Place on rack in shallow pan and roast at 325 until thickest part of breast registers 158-160 degrees. Remove from rack and allow to slightly cool. Warm chicken is much easier to pick. Once you can handle the bird, remove all the skin and chicken reserving the carcass for stock making. Shred the chicken with your fingers. Choose the crispiest skin and chop fine. Add to the shredded meat. Scrape the bottom of your roasting pan reserving everything in bowl. To loosen the bits and pieces, add a little warm water, let it sit and then scrape up. You want all this flavor for your sauce. BBQ Sauce 2 cups organic ketchup 3-4 T organic Worcestershire sauce (Key ingredient: don’t substitute, we use Annie’s brand) Brown sugar or maple syrup, approx. 2 T Mustard or mustard powder, approx. 2 t Organic ground garlic, approx. 2 t Pan scrapings from the roasted chicken, fat skimmed off and reserved Combine all in ingredients including pan scrapings in a sauce pan using a whisk if seasonings clump. Heat over low heat allowing to simmer gently. Add a generous amount of black pepper and salt to taste. You may want to adjust sweetness or add more Worcestershire sauce. Pour BBQ sauce over your shredded chicken. Heat gently and serve. Absolutely delicious!
