The Farm Life

I'll be the first to admit that this endeavor to return our small portion of the historical Pleasant Hills Farm to working condition has been a bigger undertaking than I had imagined. I have a new profound appreciation for farmers who worked this land many years before us as well as our family members who have farmed for generations. Granted, our small parcel of land would probably not even be considered a farm by their standards but they've also had the benefit of much larger equipment and, in many cases, chemicals to help combat unwanted pests and weeds. We've chosen to forgo the use of large equipment (although I am quite fond of my little green John Deere tractor) to preserve fossil fuels as well as the use of any use of chemicals, which certainly makes the job more difficult but we believe the benefits are definitely worth it.

When we moved to the farm, I idyllically envisioned a simpler and slower-paced life away from the city. I've since realized that only people who visit farms as a weekend getaway, as I had done in the past, would romantically consider this a simpler and slower-paced life! For sure, our priorities and interests have changed since moving to the farm and we do find enjoyment and appreciation in the simpler things in life. Yet, I certainly wouldn't consider working from dawn to dusk against the elements of nature to complete the daily and seasonal chores required of a farm an easier life. My aching body at the end of the day can also attest to the fact that it is definitely not slower-paced. Still, I have no regrets or disappointment. I've found the gratification of the farm not in its simplicity, as expected, but in the hard work that it requires of me and the reward it provides in return in the form sustenance for our family and the ability to share the fruits of our effort with others.

When the weeds, the woodchucks or the Japanese beetles appear to be winning my ongoing battle with them, I sometimes question my decision to try my hand at farming. Then there will be times when we get to enjoy the satisfaction of completing a big project, such as the installation of an irrigation system, for no more than a brief moment before the next looming project comes barrelling down on us, such as cleaning up the damage caused by flooding rains. But at least once a day, whether it's on a trailride with my daughter, watching a beautiful sunrise or set, or collecting the harvest of our hard work, I realize that we've absolutely made the right decision and I wouldn't change a thing.

This Week's Flower Share

I thought I would provide a glimpse of what Saturday mornings often look like in our breakfast nook. As you can see, there is no sign of a nice homemade breakfast, much to my family's dismay. Eventually we'll move flower production to our garden shed, where we'd like to install a utility sink and walk-in cooler, but that is somewhere down the growing list of farm projects. Until then, I will continue to assemble our flower harvest on the old barn table in the breakfast nook while the kids help themselves to cereal in the kitchen.

This week's harvest includes several varieties of celosia, yarrow and scabiosa along with a few snapdragons and aster, both of which are about a week out from reaching a good cutting length in our garden due to a late planting. I also included some white hydrangea, which grows abundantly in our front lawn. And, we harvested our first sunflowers! The are now towering over the rest of our garden and will certainly be a focal point in future shares.

This Week's Produce Share

Green Cabbage
Zucchini
Corn
Cucumbers
Onions
Eggplant
Chicory
Jalapenos
Red Potatoes
Cilantro

Recipe Suggestions

One of my favorite summer-time family meals is street-taco night, which are really just mini fajitas but it sounds more nouveau. Preparation isn't that difficult if you can multi-task well in the kitchen. In order to feed a family of 6 healthy eaters and have a variety of left-overs, I usually prepare 2 meats and 1-2 vegetables along with an assortment of accompaniments. A typical meal might include:

Grilled Skirt-Steak (I prefer hanger steak using either a store-bought thai marinade or the marinade recipe in the grilled cabbage link below.)
Slow Cooker Pork Shoulder (recipe below)
Grilled Corn, seasoned and cut off the cob
Grilled Cabbage (recipe below)
Rice seasoned with lime and cilantro
Black Beans
Salsa
Guacamole
Queso Blanco Cheese - I like crumbly Cotija
Warm Tortillas

Grilled eggplant can also make a great substitute for the meat. Everything, except the meat, can be cooked in advance and served at room-temperature. I like to prepare one of the meats in the slow-cooker and grill the other so that the only real last minute preparation is the grilled meat.

Grilled Cabbage

I found this recipe for grilled cabbage within a recipe for steak fajitas on Epicurious and have adapted it for many different uses, including my new favorite summer family meal - make-your-own street tacos!

slow-cooker-pork-shoulder-with-zesty-basil-sauce-recipe-03082016.jpg — Slow Cooker Pork Shoulder

This recipe results in a deliciously moist pork that breaks apart with a fork. The zesty basil sauce is amazing. I use it in a number of recipes.

Zucchini 1.0

If you've ever had a lived on farm, had a garden, or belonged to a CSA before, you've probably experienced a zucchini overdose, a common fresh-foodie ailment that occurs towards the end of the summer. Zucchini is one of the most abundant vegetable plants. Just when you think you've had enough, it keeps on giving. Luckily, there are numerous delicious recipes for zucchini ranging from breakfast to dessert and all the meals in-between. We'll try not to let you overdose but don't be surprised to find a zucchini in most of our upcoming shares. Feel free to raise a hand and say "whoa" when you've had enough! In the meantime, I'll share some of my favorite zucchini recipes in our newsletters.

Zucchini Egg Bites

I adapted this recipe from one of my mom's go-to brunch recipes, which explains the Bisquick, a common ingredient in circa 1970 casseroles . Although I can now make it by heart, I still pull out her old stained recipe card each time I make it. As a gluten-free alternative, you don't really need the Bisquick. I follow the recipe rather loosely, using whatever cheeses and fresh herbs I have on hand. I like to make these on Sunday morning for the family to enjoy whenever they saunter into the kitchen looking for breakfast, by which time I'm usually in the barn or out in a field. The recipe makes plenty and can easily be doubled, providing a quick on-the-go breakfast during the week. They're even good cold!

Recipe from Mario Batali's America Farm to Table cookbook

Makes 18

Ingredients

3 cups shredded zucchini
1 cup Bisquick
3/4 cup chopped onion
3/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese
1/4 cup chopped parsley
2 T chopped garlic
1 t salt
Dash pepper
1/3 cup olive oil
6 eggs, lightly beaten

Preheat oven to 350. Mix all ingredients well, pour into lightly greased muffin tins (fills about 1 1/2 tins, depending on tin size). Bake for 30 minutes or until firm to touch. This recipe can also be prepared in a 9 x 11-inch baking sheet, as my mother use to make it.