A warm day

Wow! It feels like spring. There is still a ton of snow on the ground, in spite of the 60F day but we don't get much sun around our house to melt it. The birds are singing and I can almost ignore the fact that the temperate is going to drop next week again. At least it won't drop quite so low. I am really tired of the 10F days.

Our food journey has not been so intense as last year this time. Last year at this time I was driving around to the remaining hold outs of fresh, local food and hitting the organic grocery store on a weekly basis. Two things have changed. First of all, it seems more local folks have gotten on the food band wagon and so much of the fresh local stuff was gone by the end of 2010. Second, the grocery store is starting to carry more and more organic produce and packaged food.

Our meals at home have been simpler, mostly due to time restraint, so we are eating WAY less meat and aside from onions, potatoes and carrots 100% of our veggies and 75% of our fruits are from our own freezer store. It is nice to just go down to the basement and pick out something yummy to eat. I am still buying apples and oranges at the grocery. Mostly because the kids eat them with abandon.

Sign up deadline soon!

If you are looking to join a local CSA consider Sunny Hill Farm. I am looking for 12 families to join in this co-op pick ups are in Havre de Grace. Email me at nettieann@gmail.com for more information.

Early Spring Share with Brad's Produce

Here is the latest from Brad's Produce in Churchville:

Due to the interest and many requests for the Early Spring Share we have increased the number of shares that we are offering. If you wanted to sign up for this share and missed the deadline you may still do so. Just send your registration form and check to us this week and we will accept it. This share is from April 21st through May 12th and includes the very first produce available such as fresh asparagus, spinach, spring mix lettuce, radishes and bok choi.

Italian Egg Soup

It may seem like there are fewer options in the winter for vibrant, fresh food. It is the land of potatoes, squashes and other veggies that keep well in a root cellar. But, this Italian Egg Soup recipe that is found on Eating Well's website is a cheerful, light soup that really brightens my day. I thrive on local food but I also try to eat in season. In the winter citrus fruits and avocados are in season, they may have to travel a bit and I do appreciate that and take advantage of them only at the right time of year.

If you haven't already, be sure to check out your favorite farm and sign up for a CSA this coming year. Most are already taking memberships and I am sure a few are already full. These days with early, regular and late season memberships you can cover 3/4 of the year with fresh, local food!

The Thanksgiving Aftermath

I suppose a post about Thanksgiving and the season's abundance would have been appropriate but unfortunately, it didn't happen. We were blessed though and bought two turkeys from two different local farms: a heritage bird from Rumbleway and a traditional white from Sunny Hill. We enjoyed a feast at my parents' house surrounded by family and children. There was stuffing, squash, potatoes, brussels sprouts, bread and cranberry sauce. You can really hit a home run on Thanksgiving and do it completely local. That is the point, right? A feast that celebrated the harvest.

For the meals following Thanksgiving we have enjoyed: Creamed Turkey over Biscuits, Turkey Pot Pie and tonight was Turkey Soup.

If you had turkey meat left on the bird, just pulled it off and put it in a container. Most recipes call for 1-3 c. of chopped, cooked turkey meat. Don't throw out the carcass either. Simply break it apart and simmer in a large pot of water for about 4 hours. You can throw in any odds and ends vegetables or greens. After four hours strain the liquid from the parts and you will have an abundance of stock. You can use it to make soup or freeze it in 1-2 c. portions for use later.


Left over Turkey Soup
4 c. stock
2 c. of water
1 small onion, chopped
1 medium carrot, chopped
1 c. peas (frozen)
~ 1 c. Noodles, Rice or Potatoes
1 c. Turkey, chopped

Saute the onions and carrots in 2 T of butter over medium-high heat until the onions are soft. Add everything but the turkey and cook 10-20 minutes depending on the starch you chose. Add the turkey in the last 5 mins. You can spice with 1t salt and 1/4 t of fresh ground pepper or whatever other seasonings you enjoy.

This is a very kid friendly soup since there aren't a lot of ingredients and they recognize just about everything.

Eggs, Turkeys and More Oh My!

I found a new place to buy eggs if you are in the Harford Community College area. There is a farm at the intersection of Thomas Run Road and Pennington.
From Havre de Grace, take Rt 22 like you are heading to Harford Community College (or the Bel Air area) and take a right on Thomas Run Road. Take a left on Pennington and then a left on Thomas Run Road. You will see a large farm on the left and a small sign that says, 'Eggs'. The eggs are in a white refrigerator. Just leave $2 per dozen in the coffee can inside the refrigerator if there is not an attendant. From google maps it looks like the address is 2346 Thomas Run Road. Here is a map link map


The message below is from Sunny Hill Farm. If you haven't ordered your Thanksgiving Turkey yet, the big day is just a week away!

We have farm fresh Thanksgiving Turkeys for Sale. We have 25 free roaming, all natural birds 12-25 lbs left for pre-order. Also, we'll have fresh baked pies, breads and cinnamon rolls available for the holiday. It's always best to place an order by calling 410-382-0856. Our produce stand will be open till the day before Thanksgiving with lots of great produce including fresh cut broccoli, cauliflower, cabbage, sweet potatoes, kale, collard greens and more!

The day after Thanksgiving we'll open our Christmas shop in the "BIG" greenhouse offering FRESH CUT, LOCAL CHRISTMAS TREES & HAND MADE WREATHS plus we'll continue to have in season produce, eggs, cheese, baked goods, soy candles and gifts.

We are now accepting new members for our CSA/Co-op for next season. As a member you get a basket of in-season fruit and veggies each week for 20 weeks along with eggs, cheese, preserves, fresh baked bread and cookies! See the "services page" of our website to find out how you can save $25 off of the membership fee.

Fresh Milk from Kilby Cream

I am currently accepting orders for a weekly milk delivery from Kilby Cream. This pick up will start next week (11/17/10). Orders must be in this weekend. If you have questions or would like to place an order, please email me at nettieann@gmail.com I will take the first 10 people to sign up.

Kilby's milk is pasturized and free from antibiotics and hormones. It comes in glass containers 1 qt and 1/2 gallon size in plain and chocolate. They have skim, 2%, whole and creamline. If you are already buying organic from the grocery store, this option is less expensive and better for the environment.