roxbury farm - Amazon Simple Storage Service (S3)
ROXBURY FARM [email protected]
october 1, 2012 - pickup week # 17
www.roxburyfarm.com
Letter from a farmer On Saturday, we hosted a group of beginning farmers who are part of the CRAFT program. CRAFT is the Collaborative Regional Alliance for Farmer Training that Jean-Paul and a few other farmers started in 1994. These farmers came together to help one another train the apprentices who were working on their farms. Now there are 21 farms in our CRAFT group and many other CRAFT groups have formed across the U.S and in Canada. Our CRAFT farms are in the Hudson Valley and the Pioneer Valley of Massachusetts. The program consists of 12 farm visits. During these visits the farmers give a farm tour and concentrate on one aspect of farming that they are good at: soil fertility, rotational grazing, greenhouse production, season extension, fruits, marketing, starting up a farm, farm systems, etc. Our visit focused on farm systems to make the work as efficient as possible. The twenty or so beginning farmers came from all backgrounds: recent college graduates, multiple year apprentices, people leaving successful careers in other fields, and they all share the desire to do something else with their lives. Their burning question was how to find a farm of their own. Access to land and capital are overwhelming obstacles. We worry that a visit to Roxbury Farm adds to this feeling. We are known in the CRAFT group as the farm with a lot of "toys", we have quite the collection of equipment. Jean-Paul reminds visitors that when he started the farm in 1990 he had his education and a $500 Chevy Nova. How were we able to afford this equipment without taking on a lot of debt? One reason is that we have chosen to invest much of the profit from the farm back into the farm operation. How do we have enough money left over at the end of year to do this? We set up systems on the farm to work as efficiently as possible in order to have as little waste as possible: of materials, of time, of vegetables produced. Another reason is our relationship with you the CSA members. When Jean-Paul started the farm a core group of members met annually to discuss the future of the farm and the annual budget. Through these meetings the core group convinced Jean-Paul to raise the annual share price to make the farm sustainable financially. One aspect of this sustainability is the ability to reinvest in the farm operation. Part of your share payment helps (con’t pg 2)
CRAFT visit at Natural Roots Farm, a horsepowered CSA farm in Conway, MA
The sows eating dinner out on pasture.
(letter con’t) the
farm to continue to improve by purchasing new land, barns, and equipment. Another reason we can invest in the farm operation is that we are not burdened by a huge debt on farmland. Through partnerships with Open Space Institute, Equity Trust, and the CSA members we have secured access to 375 acres of land that is affordable to a farmer. The land is not a commodity to be sold to the highest bidder. The land is the key ingredient to growing food, preserving wildlife habitat, and the historic landscape of the rural Hudson Valley. We are fortunate to have these partners and we are grateful for their long-term vision and support. Back to the beginning farmers. In a few weeks we will have the last CRAFT meeting for the class of 2012. Then they are off to continue their farming adventures elsewhere. The last meeting is set up to help them find resources and hear stories of how other farmers made the leap from apprentice to farmer. This year we are concentrating on the stories of the farmers in our own CRAFT group. We feel fortunate to know the farmers in our CRAFT group, they are amazing people. Ryan Voiland started farming in middle school. Now he and his wife Sarah Inghram are the farmers at Red Fire Farm in Granby and Montague, MA. They have two farm stands, farmers markets, wholesale accounts, and a 1500 member CSA. They purchased all of their land with the help of the State of Massachusetts program that purchases the development rights on farmland to help make it more affordable. They just built a brand new packing barn also with grants from the state. Ryan's story is unique, starting from a backyard garden when he was just a kid to now at 36 owning over 200 acres of land. Jeremy Barker-Plotkin is the farmer at Simple Gifts Farm in Amherst, MA. He grows vegetables and partners with David Tepfner who raises beef cows, pigs, and chickens for eggs and meat. They have a long-term lease agreement with North Amherst Community Farm, a non-profit who purchased the farmland in order to preserve it for agriculture in perpetuity. The farm is still part of the community of North Amherst, there is a public walking trail through the farm and many educational events throughout the year. The farm is also in the middle of town, surrounded by houses. Not every farmer could handle this much community involvement and public access to their farm operation. David Hambleton is the farmer at Sister's Hill Farm in Dutchess County, NY. The farm is
2 COMING NEXT WEEK (OUR BEST GUESS): butternut squash, beets, potatoes, onions, broccoli or cauliflower, cabbage, tatsoi or arugula, broccoli rabe or chard, salad mix, tomatoes, and parsley FRUIT: apples
LAMB SHARE: The 2nd installment of the Lamb Share will be delivered this week. Look for the coolers labeled lamb share and take one bag for each lamb share you ordered. Please check your name off on the lamb share sign in sheet. You will receive one more delivery later in the fall. CHICKEN SHARE: This week there is the weekly and bi-weekly chicken share delivery. Oct 9 — Oct 12: weekly and monthly Oct 16 — Oct 19: weekly and bi-weekly Oct. 23 — Oct. 26: weekly Oct. 30 — Nov. 2: weekly and bi-weekly PORK SHARE: The 2nd installment of the pork share will be delivered the week of Oct. 16 — Oct. 19. Please let us know if you can’t pick up your share that week and we will send it a different day.
owned by the Sisters of Charity of New York. The sisters wanted the farm to contribute to the greater community around the farm and to provide access to fresh produce to lower income families. David started a CSA farm on the land in 1999 that now provides for 200 families. Through his relationship with the sisters they have formed a long-term agreement for a working relationship and David was able to create equity of his own on the farm by building a house for his family. Don Zasada and Bridget Spann are the farmers at Caretaker Farm in Williamstown, MA. Caretaker Farm was started by Sam and Elizabeth Smith in 1969. They are pioneers in the sustainable farming movement. They cared for the land and their CSA members until they decided to retire.(con’t p. 3)
3 (letter con’t) It
was important to Sam and Elizabeth to pass the farm on to working farmers. The farm and farm buildings are located in an area where land and houses are not affordable for a farmer. Through a number of different partners Don and Bridget were able to secure a 99 year lease on the farm and purchase a house on the farm for a reasonable rate. The land is now protected from development and for agriculture in perpetuity. Community members donated money to help purchase development rights. The Smiths were able to continue ownership of a smaller house on the farm so that their decades of connection to their farm is maintained. It took a number of years to work out the relationship but it was important enough to both families that they didn't give up. These are just a few examples; there are many more stories to tell about the CRAFT farmers in our group and the many apprentices who have worked on our farms. The question of how to start a farm is as complex as the many different answers to the question. The Hudson and Pioneer Valleys are home to these farmers and many more creative and hard working farmers who found answers to this question. But we farmers didn't find solutions to this question on our own, we had the help of land trusts, non-profits, state programs, and the many eaters who support, eat from, and care for our farms. It is inspiring to think about what these farmers and their partners have created and what more can be done when these beginning farmers create new partnerships and find their own answers to this question. ~ Jody
WINTER SHARES We have more winter shares available for members who love their root veggies. The winter share will consist of three deliveries of 30 lbs of storage vegetables for a total of 90 lbs. The deliveries will be the week of December 3, January 7, and February 4 at your regular pick up location. The boxes will include potatoes, carrots, beets, cabbage, onions, parsnips, winter squash, and celeriac. The cost of a winter share is $100 for the three deliveries. To order a winter share go to www.roxburyfarm.com click on Our Products and Winter Shares or contact the farm at [email protected] or 518-758-8558
Tomato Pie 1 unbaked 9" tart shell 1 T. minced basil 2 plum or 1 or 2 regular tomatoes, sliced 8 ounces fresh mozzarella, cut into smallish chunks olive oil salt & pepper Line the tart shell with foil, and fill with pie weights. Bake at 400F for 10 minutes, remove the foil and weights, and bake for another 10 minutes. Sprinkle basil in the bottom of the tart shell. Arrange sliced tomatoes in one layer. Add salt & pepper to taste. Cover tomatoes with mozzarella. Drizzle with olive oil. Bake for about 20 minutes - the mozzarella will melt together to cover the tomatoes, and will be beginning to brown. Remove from oven, and let cool for a few minutes before slicing and eating. It's like a margarita pizza in a pie crust. From Roxbury Farm CSA member Maggie Christ on her blog: http://www.magpiemusing.com/2012/09/cakes-and-pies.html
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Curried Lentil, Rice and Carrot Burgers 2 tablespoons peanut or canola oil 1/3 cup finely diced onion 1 cup finely diced carrots 6 ounces mushrooms, sliced or finely chopped 1 tablespoon minced fresh ginger 1/2 teaspoon turmeric 2 teaspoons cumin seeds, lightly toasted and ground 1 teaspoon curry powder 1/2 teaspoon yellow mustard seeds Pinch of cayenne (or to taste) Salt and freshly ground pepper to taste 1 cup cooked brown rice 2 1/2 cups cooked brown lentils, drained 1 egg 1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice. 2. Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties. 3. Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works. http://www.nytimes.com/2012/03/30/health/nutrition/curried-lentil-rice-and-carrot-burgers-recipes-for-health.html? adxnnl=1&ref=carrots&adxnnlx=1343945017-RQL4jzzQwtWp+Q6lK+Up6A&_r=0
GARLIC PLANTING WORKDAY Join us on Saturday, Oct. 6 for the garlic planting workday. This is a great activity for people of all ages. The workday starts at 10:00 am and goes to around 2:00 pm. We share a potluck lunch so please bring a dish to share with five people. Also please bring your plate and silverware, sunscreen, and a water bottle. Come for an hour, the potluck, or the whole day.
5
Swiss Chard Cakes (adapted from Ottolenghi) a bunch of Swiss chard or broccoli rabe 2 T. pignoli (pine nuts) 1 T. olive oil 4 ounces cheese, coarsely grated (see note) 1 egg (or 2) 1/2 cup breadcrumbs 1/4 cup cooked corn off the cob (optional) ½ t. salt Freshly ground black pepper vegetable oil & olive oil, for frying Clean and stem the swiss chard. Boil a big pot of water, and blanch the leaves for about three minutes. Drain and leave to cool down slightly. Once cool enough to handle, squeeze as much water from the leaves as you can (work in golf ball sized lumps) - then roughly chop the leaves, and put in a bowl. In a small pan, fry the pignoli in the tablespoon of olive oil for a minute or two, until light brown - don't burn them! Add the nuts and oil to the chard, along with the cheese, egg, breadcrumbs, corn, salt and pepper. You may need to add more crumbs if the mix is very soft and sticky. If it doesn't seem to hold together at all, add another egg - at which point you probably will need some more bread crumbs. Use a mix of vegetable oil and olive oil, and put a couple of good glugs in a nice frying pan. Heat the oil until a drop of water sizzles. Shape the mix into little patties about 3/4" thick. Fry these in batches for two minutes a side, until golden brown. Transfer to a plate covered with paper towels, to absorb the oil, and serve warm or at room temperature. From Roxbury Farm CSA member Maggie Christ on her blog: http://www.magpiemusing.com/2012/09/cakes-andpies.html
SOWING THE FUTURE Join the local community at Hawthorne Valley Farm this Sunday, Oct. 7 at 10:00 am to seed a field of wheat by hand. Sowing the Future is a world wide movement demanding seed and food sovereignty and challenging the patenting of seed and genetic material by large corporations. Hawthorne Valley Farm’s Fall Festival is taking place at the same time. Click here for more info: http://hawthornevalleyassociation.org/event/18thannual-fall-festival
october 1, 2012 - pickup week # 17
www.roxburyfarm.com
Letter from a farmer On Saturday, we hosted a group of beginning farmers who are part of the CRAFT program. CRAFT is the Collaborative Regional Alliance for Farmer Training that Jean-Paul and a few other farmers started in 1994. These farmers came together to help one another train the apprentices who were working on their farms. Now there are 21 farms in our CRAFT group and many other CRAFT groups have formed across the U.S and in Canada. Our CRAFT farms are in the Hudson Valley and the Pioneer Valley of Massachusetts. The program consists of 12 farm visits. During these visits the farmers give a farm tour and concentrate on one aspect of farming that they are good at: soil fertility, rotational grazing, greenhouse production, season extension, fruits, marketing, starting up a farm, farm systems, etc. Our visit focused on farm systems to make the work as efficient as possible. The twenty or so beginning farmers came from all backgrounds: recent college graduates, multiple year apprentices, people leaving successful careers in other fields, and they all share the desire to do something else with their lives. Their burning question was how to find a farm of their own. Access to land and capital are overwhelming obstacles. We worry that a visit to Roxbury Farm adds to this feeling. We are known in the CRAFT group as the farm with a lot of "toys", we have quite the collection of equipment. Jean-Paul reminds visitors that when he started the farm in 1990 he had his education and a $500 Chevy Nova. How were we able to afford this equipment without taking on a lot of debt? One reason is that we have chosen to invest much of the profit from the farm back into the farm operation. How do we have enough money left over at the end of year to do this? We set up systems on the farm to work as efficiently as possible in order to have as little waste as possible: of materials, of time, of vegetables produced. Another reason is our relationship with you the CSA members. When Jean-Paul started the farm a core group of members met annually to discuss the future of the farm and the annual budget. Through these meetings the core group convinced Jean-Paul to raise the annual share price to make the farm sustainable financially. One aspect of this sustainability is the ability to reinvest in the farm operation. Part of your share payment helps (con’t pg 2)
CRAFT visit at Natural Roots Farm, a horsepowered CSA farm in Conway, MA
The sows eating dinner out on pasture.
(letter con’t) the
farm to continue to improve by purchasing new land, barns, and equipment. Another reason we can invest in the farm operation is that we are not burdened by a huge debt on farmland. Through partnerships with Open Space Institute, Equity Trust, and the CSA members we have secured access to 375 acres of land that is affordable to a farmer. The land is not a commodity to be sold to the highest bidder. The land is the key ingredient to growing food, preserving wildlife habitat, and the historic landscape of the rural Hudson Valley. We are fortunate to have these partners and we are grateful for their long-term vision and support. Back to the beginning farmers. In a few weeks we will have the last CRAFT meeting for the class of 2012. Then they are off to continue their farming adventures elsewhere. The last meeting is set up to help them find resources and hear stories of how other farmers made the leap from apprentice to farmer. This year we are concentrating on the stories of the farmers in our own CRAFT group. We feel fortunate to know the farmers in our CRAFT group, they are amazing people. Ryan Voiland started farming in middle school. Now he and his wife Sarah Inghram are the farmers at Red Fire Farm in Granby and Montague, MA. They have two farm stands, farmers markets, wholesale accounts, and a 1500 member CSA. They purchased all of their land with the help of the State of Massachusetts program that purchases the development rights on farmland to help make it more affordable. They just built a brand new packing barn also with grants from the state. Ryan's story is unique, starting from a backyard garden when he was just a kid to now at 36 owning over 200 acres of land. Jeremy Barker-Plotkin is the farmer at Simple Gifts Farm in Amherst, MA. He grows vegetables and partners with David Tepfner who raises beef cows, pigs, and chickens for eggs and meat. They have a long-term lease agreement with North Amherst Community Farm, a non-profit who purchased the farmland in order to preserve it for agriculture in perpetuity. The farm is still part of the community of North Amherst, there is a public walking trail through the farm and many educational events throughout the year. The farm is also in the middle of town, surrounded by houses. Not every farmer could handle this much community involvement and public access to their farm operation. David Hambleton is the farmer at Sister's Hill Farm in Dutchess County, NY. The farm is
2 COMING NEXT WEEK (OUR BEST GUESS): butternut squash, beets, potatoes, onions, broccoli or cauliflower, cabbage, tatsoi or arugula, broccoli rabe or chard, salad mix, tomatoes, and parsley FRUIT: apples
LAMB SHARE: The 2nd installment of the Lamb Share will be delivered this week. Look for the coolers labeled lamb share and take one bag for each lamb share you ordered. Please check your name off on the lamb share sign in sheet. You will receive one more delivery later in the fall. CHICKEN SHARE: This week there is the weekly and bi-weekly chicken share delivery. Oct 9 — Oct 12: weekly and monthly Oct 16 — Oct 19: weekly and bi-weekly Oct. 23 — Oct. 26: weekly Oct. 30 — Nov. 2: weekly and bi-weekly PORK SHARE: The 2nd installment of the pork share will be delivered the week of Oct. 16 — Oct. 19. Please let us know if you can’t pick up your share that week and we will send it a different day.
owned by the Sisters of Charity of New York. The sisters wanted the farm to contribute to the greater community around the farm and to provide access to fresh produce to lower income families. David started a CSA farm on the land in 1999 that now provides for 200 families. Through his relationship with the sisters they have formed a long-term agreement for a working relationship and David was able to create equity of his own on the farm by building a house for his family. Don Zasada and Bridget Spann are the farmers at Caretaker Farm in Williamstown, MA. Caretaker Farm was started by Sam and Elizabeth Smith in 1969. They are pioneers in the sustainable farming movement. They cared for the land and their CSA members until they decided to retire.(con’t p. 3)
3 (letter con’t) It
was important to Sam and Elizabeth to pass the farm on to working farmers. The farm and farm buildings are located in an area where land and houses are not affordable for a farmer. Through a number of different partners Don and Bridget were able to secure a 99 year lease on the farm and purchase a house on the farm for a reasonable rate. The land is now protected from development and for agriculture in perpetuity. Community members donated money to help purchase development rights. The Smiths were able to continue ownership of a smaller house on the farm so that their decades of connection to their farm is maintained. It took a number of years to work out the relationship but it was important enough to both families that they didn't give up. These are just a few examples; there are many more stories to tell about the CRAFT farmers in our group and the many apprentices who have worked on our farms. The question of how to start a farm is as complex as the many different answers to the question. The Hudson and Pioneer Valleys are home to these farmers and many more creative and hard working farmers who found answers to this question. But we farmers didn't find solutions to this question on our own, we had the help of land trusts, non-profits, state programs, and the many eaters who support, eat from, and care for our farms. It is inspiring to think about what these farmers and their partners have created and what more can be done when these beginning farmers create new partnerships and find their own answers to this question. ~ Jody
WINTER SHARES We have more winter shares available for members who love their root veggies. The winter share will consist of three deliveries of 30 lbs of storage vegetables for a total of 90 lbs. The deliveries will be the week of December 3, January 7, and February 4 at your regular pick up location. The boxes will include potatoes, carrots, beets, cabbage, onions, parsnips, winter squash, and celeriac. The cost of a winter share is $100 for the three deliveries. To order a winter share go to www.roxburyfarm.com click on Our Products and Winter Shares or contact the farm at [email protected] or 518-758-8558
Tomato Pie 1 unbaked 9" tart shell 1 T. minced basil 2 plum or 1 or 2 regular tomatoes, sliced 8 ounces fresh mozzarella, cut into smallish chunks olive oil salt & pepper Line the tart shell with foil, and fill with pie weights. Bake at 400F for 10 minutes, remove the foil and weights, and bake for another 10 minutes. Sprinkle basil in the bottom of the tart shell. Arrange sliced tomatoes in one layer. Add salt & pepper to taste. Cover tomatoes with mozzarella. Drizzle with olive oil. Bake for about 20 minutes - the mozzarella will melt together to cover the tomatoes, and will be beginning to brown. Remove from oven, and let cool for a few minutes before slicing and eating. It's like a margarita pizza in a pie crust. From Roxbury Farm CSA member Maggie Christ on her blog: http://www.magpiemusing.com/2012/09/cakes-and-pies.html
4
Curried Lentil, Rice and Carrot Burgers 2 tablespoons peanut or canola oil 1/3 cup finely diced onion 1 cup finely diced carrots 6 ounces mushrooms, sliced or finely chopped 1 tablespoon minced fresh ginger 1/2 teaspoon turmeric 2 teaspoons cumin seeds, lightly toasted and ground 1 teaspoon curry powder 1/2 teaspoon yellow mustard seeds Pinch of cayenne (or to taste) Salt and freshly ground pepper to taste 1 cup cooked brown rice 2 1/2 cups cooked brown lentils, drained 1 egg 1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice. 2. Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties. 3. Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works. http://www.nytimes.com/2012/03/30/health/nutrition/curried-lentil-rice-and-carrot-burgers-recipes-for-health.html? adxnnl=1&ref=carrots&adxnnlx=1343945017-RQL4jzzQwtWp+Q6lK+Up6A&_r=0
GARLIC PLANTING WORKDAY Join us on Saturday, Oct. 6 for the garlic planting workday. This is a great activity for people of all ages. The workday starts at 10:00 am and goes to around 2:00 pm. We share a potluck lunch so please bring a dish to share with five people. Also please bring your plate and silverware, sunscreen, and a water bottle. Come for an hour, the potluck, or the whole day.
5
Swiss Chard Cakes (adapted from Ottolenghi) a bunch of Swiss chard or broccoli rabe 2 T. pignoli (pine nuts) 1 T. olive oil 4 ounces cheese, coarsely grated (see note) 1 egg (or 2) 1/2 cup breadcrumbs 1/4 cup cooked corn off the cob (optional) ½ t. salt Freshly ground black pepper vegetable oil & olive oil, for frying Clean and stem the swiss chard. Boil a big pot of water, and blanch the leaves for about three minutes. Drain and leave to cool down slightly. Once cool enough to handle, squeeze as much water from the leaves as you can (work in golf ball sized lumps) - then roughly chop the leaves, and put in a bowl. In a small pan, fry the pignoli in the tablespoon of olive oil for a minute or two, until light brown - don't burn them! Add the nuts and oil to the chard, along with the cheese, egg, breadcrumbs, corn, salt and pepper. You may need to add more crumbs if the mix is very soft and sticky. If it doesn't seem to hold together at all, add another egg - at which point you probably will need some more bread crumbs. Use a mix of vegetable oil and olive oil, and put a couple of good glugs in a nice frying pan. Heat the oil until a drop of water sizzles. Shape the mix into little patties about 3/4" thick. Fry these in batches for two minutes a side, until golden brown. Transfer to a plate covered with paper towels, to absorb the oil, and serve warm or at room temperature. From Roxbury Farm CSA member Maggie Christ on her blog: http://www.magpiemusing.com/2012/09/cakes-andpies.html
SOWING THE FUTURE Join the local community at Hawthorne Valley Farm this Sunday, Oct. 7 at 10:00 am to seed a field of wheat by hand. Sowing the Future is a world wide movement demanding seed and food sovereignty and challenging the patenting of seed and genetic material by large corporations. Hawthorne Valley Farm’s Fall Festival is taking place at the same time. Click here for more info: http://hawthornevalleyassociation.org/event/18thannual-fall-festival
