October 8, 2010 by Sara Grady
Glynwood Farm’s own intern extraordinaire, Krystal Ford, won the Stone Barns’ Harvest Fest pie contest!
Not only did Krystal’s simple and elegant Maple Delicata Pie win “Best Overall,” it also won for “Most Seasonal.” The first-place pie showcased Glynwood’s delicata squash and delicious pastured eggs, which Krystal herself has worked hard to help grow here at Glynwood Farm. Way to go, Krystal!
Krystal Ford, Glynwood Farm intern and first prize winner of the Stone Barns Harvest Fest pie contest, with judges Amanda Hesser and Merrill Stubbs – and her winning Maple Delicata pie. (Photos by Jonathan Young Photography.)
Krystal has kindly shared her recipe here, for you to enjoy.
October 3, 2010 by Dave Llewellyn
The summer is really giving way to autumn as of this writing. Some of our heat-loving crops are slowing down and we’ve begun distributing cool weather crops like spinach, leeks and arugula. Several weeks remain in the CSA season with lots of great food to come – winter squash is curing in the greenhouse, while cabbages and broccoli are growing in the field.
We are thinking of expanding our fields in 2011. The CSA has been a big hit and we’d like to serve more people in the community. In addition to adding additional CSA shares, we would also like to help supply the Haldane Farm to School effort and increase donations to area food banks. With those goals in mind, we are drawing up business plans with the hope to open up an additional five acres. This expansion will also allow us to offer a wider range of produce.
More details to follow after our Harvest Season!
September 9, 2010 by Geralyn Delaney Graham
Growing up in New Jersey, each summer I looked forward to the day when Mom took us on our weekly trip to the local farm and the Jersey beefsteaks had become perfectly ripe. We ate them by the bowlful — quartered and sprinkled with salt — dressed in our bathing suits so that we could run under the hose in the backyard when the juices dripped all over us!
Photo by Sara Forrest.
These days, I still opt for them just sliced and with salt [although I’ve managed to refine eating them while fully dressed], but I also enjoy them blended in soups, roasted in the oven to dress up salads, and mixed into side dishes for seasonal flavor and sparkle.
So imagine how excited I was to find these delicious tomato recipes on Tastingtable.com’s featured September menu. For more recipes, visit www.tastingtable.com.
August 30, 2010 by Cale Nicholson
I took advantage of several livestock workshops at the 2010 NOFA Conference in Amherst, MA the weekend of August 13-15th. Some sessions presented good opportunities to compare and contrast other regional farmers’ methods of stewardship with those of ours here at Glynwood. Other presentations I came to whole cloth in the hopes of gaining new ideas and resources that we could then apply to our livestock operation.
One of the first sessions of the weekend that piqued my interest dealt with organic turkey production and was presented by Lynda Simkins, director of the Natick Community Organic Farm in Natick, MA. At this time we have about 60 heritage and hybrid pastured turkeys fattening up for the holidays here at Glynwood and I was happy to discover that our methods of raising these birds are very similar to those of Mrs. Simkins’ poultry operation.
Foraging turkeys at Glynwood. Photo by Frankie Kimm.
Mrs. Simkins purchases a season’s worth of birds from Bob’s Turkey Farm in Lancaster, MA by January or February and the day old chicks arrive on her farm around the first of June. This is the ideal time to begin raising turkeys for harvest just before Thanksgiving because they typically reach their target weight of 15-20 lbs at around 6 months old. If chicks arrive any later, they may not reach their ideal weight by the fall. In an even worse case scenario, if they arrive earlier they likely will be overweight at the time of harvest resulting in a large bird that is much more expensive to the customer and difficult to cook properly.
Before the chicks arrive on the farm a makeshift brooder room needs to be prepared, ideally in a barn or other waterproof structure that’s not too drafty. It’s a good idea to roughly round out the corners of the brooder with plywood so that the chicks don’t pile onto and smother one another. The best bedding to use for turkey chicks is medium wood shavings because it’s soft enough to allow for proper foot development and is also substantial enough to act as a source of insulation as the first of June can still be chilly for young turkeys.
July 31, 2010 by Sara Grady
We’ve mentioned purslane on this blog before… A delicious and nutritious “weed”.
And although it’s not in a Glynwood CSA share, you may find it at a farmers market, or even growing wild. (Wildman Steve Brill and Local Forage both have information on recognizing it.)
And if you can’t locate it, this recipe would still be lovely with a substitution (watercress is perfect, or even a baby green like arugula or spinach).
July 28, 2010 by Dave Llewellyn
The last lettuce transplants. Garlic and onions curing.
This has been a fine season for our heat-loving crops. It has been a challenge working in this weather, so I tip my cap more than ever to our hardworking crew. There was a stretch there when we were battling drought and irrigating section by section, for 20 consecutive days. These things must happen to keep the crops alive in heat spells like we’ve had.
It has been a pretty excellent season so far. The relative failure of the spring broccoli keeps us humble though: the broccoli took a beating from the heat, so we are not seeing much of that. We can look forward to fall broccoli though, which was transplanted today.
July 27, 2010 by Sara Grady
It’s zucchini season! This recipe is simple, quick, and delicious. It also features our CSA farmer Dave’s favorite food… cheese!
2 lb.s zucchini, cut lengthwise into 1/8- inch thick slices
salt (kosher salt if you have it)
1/4 cup olive oil
4 cloves sliced garlic
1 tbs chopped rosemary and thyme mixed
½ cup grated parmesan cheese
July 21, 2010 by Sara Grady
These refrigerator pickles are a great way to preserve and enjoy zucchini from your CSA share. If you pack your pickles into sterilized jars, they can last for months in your fridge.
1 pound zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard seeds
Scant 1 teaspoon ground turmeric
May 21, 2010 by Ken Kleinpeter
Pastured chickens at Glynwood Farm. Photo by Frankie Kimm.
As we begin the summer, the pace of activities on the farm is ever quickening.
Winter life on the farm is more contained, more focused around a couple places: the new barn where the cattle, sheep and goats wintered, the chicken houses and the pig houses. When the pastures are covered in snow, we carefully feed out the hay we fretted over making last summer – and then fret whether there will be enough to get us through the winter. Soon we will be fretting over getting in this year’s hay, and spreading the composted manure the animals made from last from last year’s hay, which adds fertility to the fields for next year’s hay. The cycle continues…
May 20, 2010 by Sara Grady
Last year, we created a video about our mission to save farming. We were honored to have the participation of so many leaders in our local system (see the full list of interviewees after the jump).
Since its completion, the video has been touring with the Wild & Scenic Film Festival, and has played in venues across the country, including California, West Virginia, Indiana, Massachusetts, Utah, Wisconsin – and of course, here at Glynwood.
Please watch and share it widely: