There are days I am amazed at how we got here....farming for a living....But then I realize it is not because we are true farmers by nature we have just been true to ourselves. This man amazes me, he has encouraged me to do the things that I had once feared and now I feel more safe and secure than I ever have by creating new adventures every day!! Still not sure the direction sometimes.....but I do know a map has never been my thing😊
Great ingredients make a great meal! A friend’s 2014 Malbec, spaghetti with my ground pork and seasonings, and a toasted slice of #33 . Gingerbread cookies in the background, waiting to be decorated. #eatgoodfood#knowyourfarmers#makeyourfood
I’m so thrilled to announce that @beadsbybooboo will be sold at @landwmarket (an @almondbridgehampton @almondnyc joint) this holiday season! Huge thanks to @elemonides and @jasonweiner for the love. If you’re out east and you’ve never stopped into L&W, please do, especially for last minute gifts. It’s absolutely gorgeous, the people are friendly and the food will absolutely blow your mind.
A year on the farm
Sunday funday...a batch of chili and some lentil soup prepared for the week.
Finally tried popping some of our popcorn...not quite ready yet. About 90% popped...so another week or two we should be good.
Dakota black...a real nice earthy popcorn with little hulls. Our first popcorn in three years ...glad it’s back :) #growyourown#dakotablackpopcorn#knowyourfarmers
A year on the farm
The 49th market if the year is in the books.
We only have two markets left in 2018. The last Saturday is the only market we declare ‘a break’ of the year.
Great day ...great conversations.
Thank you Appleton!
Today Jack Frost stopped by the farm. The kids made icy snow balls. They made a small fortress and threw the painful ice balls at Jared and I as we walked by doing the remaining chores. We salted the drive and the porches. The four wheeler could no longer go up the slush mountain side with out a little slippage. Jared has been going every few hours to knock snow off buildings and to check the animals. It is really coming down out there now. Tomorrow our young lady mini farmer turns ten! Tonight we will hunker down and watch movies under our quilts and sip hot cocoa as the snow drifts down the mountain. #roosterheadplantation#realfood#knowyourfarmers#birthdays#love#quilts#hotcocoa#movies#fireplace#snowday#powdersnow#jackfrost
“We do good so you can feel good” ✨ Loved having lunch @freshandconyc yesterday and learning about their business. Many of you probably think of Fresh & Co as another salad joint in NYC 🥗 I did but quickly learned it’s so much more! They’re a family owned business priding themselves in serving fresh & seasonal ingredients, local partnerships and giving back to the community 💕 Their fruits 🍎, veggies 🥬and poultry🐓come from their own fresh&co farm 👩🏻🌾 as well as other local farms in Hudson Valley & Long Island that are non-gmo, pesticide and antibiotic free and organic whenever possible. They even source wild Atlantic salmon! Their meals are prepped in small batches and made throughout the day to ensure freshness and to eliminate waste.
A brand resonates with you so much more when you learn about their values, goals & mission. ⠀
We tried the fall harvest bowl with wild salmon, the pesto zoodle bowl with chicken, the Mexican Caesar with salmon and the south beach salad. All fresh. All #srslydelicious I can’t wait to go back and try their breakfast too!
Our day started at six am this morning. Even though the season is over we have a ton of winter projects to do, plus regular feeding for the remaining 350 animals, milling feed, breaking down our processing equipment to clean it, painting, building new tractors and pens... The list could really just go on forever. So after all the chores and building things were over today, we had to run into town to pick up hay and supplies for our selves since the weathermen and women are calling for three inches to three feet of snow this weekend. So tonight like every other night we had family dinner together, then since we weren't quiet finished with work for the day we went as husband and wife down to finish up while the kids rested up at the house. We don't get many dates together anymore so milling feed together will have to count, right? We usually mill on Mondays but with the pending possiblity of snow we thought it best to get a jump on it. We even took our working dog Kiowa on our chicken barn date. We completed almost all of today's task, and did it as a happily married couple. Life couldn't get much better than that. #roosterheadplantation#love#marrage#farmlife#millyourown#knowyourfarmers#familyfarm
A year on the farm
Crazy busy day...yep we’re cranking out the veggies and it’s December 6th.
Makes this farmer incredibly thankful.
But its a sad day too...Rudy the rooster ...one of the few chickens I have ever named is missing.
Every night when I shut the door ...Rudy was always in his normal roost spot.
Last night he was not there...looked all over for any evidence this morning . Nothing.
It’s here!! You won’t want to miss this!! The 7th Annual Cacao & Chocolate Expedition Ecuador 2019! APRIL 29 – MAY 5 🍫❤️🌎😎🍫
Travel through Ecuador for a delicious discovery into the origins of fine chocolate.!!Know where your fine chocolate comes from and how a sustainable, fair-trade system works. Take all this in among the gorgeous backdrop of the Ecuadorian countryside. Enjoy the company of chocolate professionals, inspiring chocolatiers and chocolate enthusiasts! Get to know our professional guides in the world of chocolate and fine pastry. Cap all this off with an in-depth look into the specialty cacao/chocolate value chain by attending our first ever Cacao & Chocolate Summit!! For more information or to reserve your space, contact us at email@example.com or 1 (646) 340 – 0570 / +1 (917) 822 – 3224 ➡️ https://www.conexionchocolate.com/ecuador-tour-2019/
Today we finished out the season as a family. Normally our season would end around the last week in September. But this year because of the hurricane and some complications shipping our last batch of birds, we tried to give them a few extra weeks to grow. These birds will be our Christmas gift chickens to friends and our personal Sunday dinners. So this afternoon as I stood, freezing, around the chill tank draining, drying birds, and struggling to finish bagging birds before last light of the day; my son (Mr. Big Seven Year Old) came running out of the house. His hands were freshly washed and he grabbed a pair of gloves. He just started drying birds and bagging them. Then when he got too cold my daughter (Mrs. I Turn Ten This Week) who normally is revolted by raw meat, washed up, put on gloves and started bagging. Them each working a few minutes before dark helped us finish an hour early! My husband heat shrink bagged them in the water pot and I labeled. We played our favorite playlist on Spotify and talked and worked as a family. After putting away our new chickens in our freezers, we all sat down to a ham crock pot celebratory meal. We raise our kids on my husband's grandparents land. We have multi generational experiences everyday, as the grandparents to my kids (husband's parents) live ten minutes away in Brevard, the great aunt lives on the same parcel of land and the great grandparents live just above us on the next ridge. I want my kids to grow up and only have memories of family and where they walked with us every step of the way. I don't want them to have one spot on this land where they can't think back and remember family. Remember families that farm together stay together. #roosterheadplantation#love#pork#pig#chicken#poultry#eatlocal#family#familiesthatfarmtogetherstaytogether#knowyourfarmers#farmlife#realfood
Two of these beautiful ladies are going to the market next week. We will be able to offer five types of sausage and pork chops. We are excited to offer mild breakfast sausage, Italian sausage, brats, Cajun links, polish kielbasa. Our pork chops will hopefully be 3/4 to an inch thick. These pigs have been fed a natural diet, forest raised and grass fed. Only substituting with grains when absolutely necessary. We have raised them from just a few weeks old to full grown. They have finished off their diets on acorns in the forest. We have loved them everyday of their life and are sad to see them depart, we always say they only have to have one bad day. These animals have been raised with love and respect. You should know your farmers and your meat. You are welcome at our farm anytime. #roosterheadplantation#love#pork#pigs#eatlocal#meetyourmeat#knowyourfarmers#forestraised#market#sausage
A year on the farm
Wash day. Packing day. Delivery day.
We are washing some bins of potatoes that we had stashed in our shed before the projected single digit lows later this week.
Our tractor we got this spring is an important piece of equipment out here.
Meet Bhakti! She was our very first customer when we started @newgardengrowersmarket back in May! We sold her bagged spinach and microgreens. We were so pumped to have sold our first products! Now that our first year is over, we have a different understanding of what our roles really are. The work we put in at the markets are more than just a transaction. We understand now, that it’s about the connection we have with each and every friend that stops by, it’s seeing our hard work in the fields being appreciated, it’s knowing that our food is nourishing the community around us. We absolutely love this community and the priceless amount of energy and love you give us! Cultinate Greens would not be possible without Bhakti and all our farm friends! Y’all mean so much to Nate and I. This picture is from our last market with our first market friend! Thank you making our first year truly unforgettable! See you amazing people next spring! ❤️
How often do you make your own stock? I keep veggie and bone broth stocked in the fridge/ freeze. It’s so flipping easy and a nice Sunday ritual to get into.
Simple broth starts with a good high temp broil of your choosing. For veggies select any that look like they only have a few days of freshness left (carrots, leeks, onions, celery, etc.). For bone broth, skip the veg and just broil the bones (3-5lbs of grass fed beef, ask your farmer or check your freezer section at your local market).
Next add in the usuals, ginger, garlic, salt and pepper (for veg I add in dulse for all the added minerals 😊 *pictured)
Broil all of this for 15mins at a high heat of 400.
Next transfer this into your pot or crock pot if you fancy and cover with water (if following my mushroom tea incorporations, implement that here). Add in a couple tablespoons of Cordyceps Flame Cider (or apple cider vinegar) and some salt and let that slow cook for 6-8hrs.
You can add additional veggies in to your pot for the last few hours if you like but it’s not necessary.
Turn your heat off and let your concoction cool. Once cool, stain and bottle!
This will hold in the fridge for a few weeks and in the freezer for a few months.
Incorporate this into quinoa, rice, stir-frys, soups, pastas etc. I prefer to drink this on an empty stomach in the AM in the winter to warm up and coat my tummy before I begin eating! Yummmm 😋🥰
A year on the farm
It’s December. Market day today was great.
After a week off...it was ‘exciting ‘ to get back in the marketplace.
The radishes tend to be slow movers ...but more people today know more about them than yesterday ...thus produce with purpose.
#marketday#payday#daikonradish # watermelonradish #purpledaikon#knowyourfarmers
A year on the farm
The first catalog for 2019 came about a month ago already for an onion company in Texas.
Our 2018 onion crop was mediocre...it may have been great ...if it weren’t for the monsoon month of September.
Harvesting wet and muddy onions was incredibly labor intensive....and for me stressful.
But months later...we look at the crop and count our blessings as we look like we did some things right after post harvest.
Keeping a lot of air movement on them looks beneficial.
I’m incredibly hopeful for 2019 onion crop.
Farmers market dinner. I love that I can see the face and smile of the farmers and the creators of the bounty at our table. That is true connection to food. Made it taste that much better. @littleitalywednesdaymarket
A year on the farm
Traveled to the Windy City to meet with a prospective customer and meet the gang at publican quality bread. Found these guys after watching Sustainable on Netflix.
Wow...what a hoppin place! Not sure I ever seen so much bread. These guys are rocking it. Ancient grains ...72 hour fermentation bread.
The large ciabatta pictured is enough for a big family!
If you haven’t tried this on our build a box...I think your missing out.
A year on the farm
Tuesday washday...we’ve set Tuesday aside for washing this winter.
A little easier than last winter as we moved our equipment in the ‘ol milk house ‘ in our 103 year old barn .
It’s constantly an issue for us...do we stick anymore money into this structure or build a small structure like a pole shed ?
While our minor roots like winter radishes took a beating from the lowest ground in our field from the rain...we do have a few.
They get so tasty in storage.
#Repost from @bellinghampizza!!! 😍🧀
NEW MENU ITEM
Featuring gooey fresh mozzarella from @ferndalefarmsteadcheese, house-made basil pesto with @CloudMountainFarmCenter basil and @holmquisthazelnuts, roma tomato and a drizzle of balsamic reduction, our new caprese sandwich is sure to melt your heart. ⠀⠀⠀ ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Try it with @EclipticBrewing Strawberry Sour. The light, fruity tartness pairs perfectly with the potent flavor of balsamic reduction and bright aroma of basil. #eatlocalfirst#drinklocalfirst#mozzarella#seedtocheese