Happy Independence Day!

We hope you all had a blessed 4th of July filled with family or friends or both, and of course good, local food as we did! We are waiting on the first tomatoes and excited to have peppers by this weekend. It’s almost salsa time! It’s fun to talk to other farmers and see what is thriving in their gardens. One friend has green beans already but their peppers are behind ours, it’s hard to predict!

The garlic is amazingly fresh and this week you may also enjoy basil, cabbage, kohlrabi, kale, squash, cucumbers and more! The cooking is easy as any of those items taste good together! My new favorite hot weather meal is this:
Brown rice, cooked and cooled and dressed with lemon juice, olive oil, splash of liquid aminos and maple syrup. Chopped cabbage, cilantro and scallions. You can add cooked chicken to make it a main dish or leave as is for a side. It’s quick, easy and can be eaten room temperature or cold. OH and we top it with avocado if we have it. Can’t wait to add tomatoes to it!

We harvested tons of chickens this week in the hot weather and are thankful to have that hot chore behind us. All the equipment worked well and it was a blessing to have it go smoothly. Our next batch arrives next week along with THanksgiving Turkeys! Can you believe we are already planning our and your thanksgiving? We are, in more ways than one. We are also planting brussel sprouts, cauliflower, broccoli and more for November!

We have a few spots available in the herbal class we are teaching this weekend in Waterford if you are intersted in learning how to keep your family healthy with homemade medicine. We need to know by tomorrow so we can harvest enough herbs for everyone. Let me know if you want to register and have trouble. This is an in depth class and you will take home lots of herbal remedies along with lots of knowledge.

Have a great week and Sean and the little farmers look forward to seeing you for meat pick up this weekend 3-5. We enjoyed seeing those of you that came today! Thanks for everyone’s patience with the cabin fridge being broken, we hope the part arrives today and that it will be fixed soon.
Blessings,
Your Farmers

Week 8 Summer is here!

Summer is here! Wow, we enjoy all the garden has to offer this time of year! So many healthy choices, eating local is always fun, but in the summer it’s hard to choose what to eat! We enjoy how many different ways to enjoy winter crops since there are less choices. Today we made zucchini boats by scooping out the flesh with a melon baller and chopping it up with garlic scapes and sauteing it with ground beef. Then we mixed in cheese and put it all back in the boats and baked them. Yum! A few nights ago we made the best ever chicken fried steak recipe. It takes a little time, but so worth it!

We have also been making our minute steaks in the instant pot (its perfect for making them tender quickly) and then slicing them up for stir fry with rice and summer squash. The onions are almost ready and I can’t wait! For Father’s Day we got a smoker and smoked some chickens on it. If I loved pasture raised chicken before, I can’t tell you how excited I am about this! So juicy and tender and delish! Let’s just say the farmer was pleased with his gift!

We are still making garlic scape and chive pesto, but the real deal is right around the corner! Basil is here and there is plenty this week! Try this pesto when you can! Scapes can be substituted for garlic nicely. And pesto freezes well.

We made our first batch of hay this past weekend and ended up with 35 lovely round bales of nice organic hay that we will use for the cows and horses in the winter. It’s always a blessing when the rain holds off and the hay doesn’t get rained on during the process. Now we have two more properties to make the hay on and we’ll be done until it grows back late summer and we start the process again. Finding three days in a row with no rain can be a challenge, so we were thankful! We are working hard keeping the animals cool during this warm week, but it’s good to remember those cold days when water freezes and different things are hard!
Guess what was born this week???

Have a lovely week and enjoy the bounty!
Blessings,
The Bakers

Week 6 CSA

Wow, June already! We are enjoying this cool weather, after some really hot and really rainy times! This week your shares have a fun new(to some of you) veggie! Green Kohlrabi!! We love this little gem because it’s fun, and you can’t go wrong with how you eat it. Raw, baked, stir fried, no wrong way! Even the leaves are edible. We like to put them on grilled cheese sandwiches or chop and saute them. Try these ideas out!

If you haven’t made anything with your scapes yet, you have to try the pesto! We put some on homemade pizza last night and it was amazing! We used some summer squash that we sauteed first and ground beef, too. It was so good I can’t wait for pizza night again. Don’t worry there are still some scapes if you have already used yours!

We are also loving the salad and happy for that easy side dish almost every night. We alternate between a homemade oil and vinegar, ranch (made with our spice rub in the cabin and homemade sour cream or mayo) and a great asian dressing I make (I tweak this with honey instead of sugar and I use olive oil instead of peanut with a splash of sesame oil).

I also made a great salad the other day that made a perfect portable lunch for Sean and the CSA delivery helper this week. The children take turns each week dropping off CSA with him and this week he and Emily got to stop for a picnic at Mom’s Apple Pie in round hill after delivery our teas to them. I cooked and cooled some quinoa, cooked a frozen chicken in the instant pot and chopped and cooled the meat, then diced some raw summer squash and salted it and let it sit for 15 minutes. I chopped kale and added to the cooled quinoa and chicken, then rinsed and drained the squash and added it to the mix. Then I poured the asian dressing over it all. It was delicious!

OH and we sent some yummy cube steaks out this week, my favorite way to make them is this! I don’t make the gravy and we love it without. Scared of how to cook your ham roast? Don’t be! I use the instant pot and sautee each side first, then cook for 55 minutes at high pressure with a cup of apple cider and a sprinkle of our bacon rub, then finish in the oven to crisp it up. It’s perfect, you could modify with a crock pot as well. Don’t forget the bacon rub is also perfect on your bacon and even a chicken!

We hope you enjoy the bounty!
Blessings,
The Bakers

Week 4 Summer CSA

Well, the sunshine is back and the garden and farmers are thankful! We have some delicious salad and veggies coming your way this week! Baby leaf lettuce, head lettuce, cucumbers, radishes, baby bok choi, and lacinato kale! We have been enjoying lots of salads and we made rabbit pie with bok choi and chard. We had some very old and sad looking white sweet potatoes and here is what we did: (Inspired by attempting to make out of season shepherds pie.)
I cooked one rabbit (purchased from the Day Spring Farm kids) in the instant pot with 3/4 cup water and salt and herbs for 15 minutes. While it was cooking I chopped a bunch of chard, stems and all and 3 baby bok choi and sauteed them. Then added 2 cups of frozen marinara (from last summer) and covered to simmer. Then I took the rabbit out of the pot to cool and added the peeled sweet potatoes cut into 3 hunks. I let them cook on high in the instant pot for 20 minutes and I went out to harvest lettuce for CSA. When we headed in we pulled the rabbit off the bones and added to the simmering veggies and sauce. Then drained and mashed the sweet potato with some butter and salt and topped the dish with them. Pictures on facebook and instagram, let’s just say yum, it was a hit! So we named it rabbit pie! When the carrots are back in season, we will do shepherds pie!

I also can’t wait to make this cocoa as a treat now that I have more gelatin. Don’t get me wrong homemade bone broth from your bones and chicken backs is an excellent way to get nutrients, but this is one fun way!
Frothy Hot Cocoa(and if there are leftovers that you put in the fridge they become pudding!)
4 Cups Raw Whole Milk
1/3 Cup Cocoa Powder
1/4 Cup Raw Honey or Maple Syrup
1/4 Cup Grass Fed Gelatin
2 Tbs Grass-fed Butter
2 Tbs Coconut Oil
1 tsp Vanilla
Heat 3 3/4 cups of milk in a pan. In a small bowl mix the remaining 1/4 cup milk with gelatin, honey and cocoa powder. Stir with a small whisk until a smooth paste is formed. Pour the cocoa paste into the heated milk and whisk until smooth. Add the butter and coconut oil. Whip in a blender or with an immersion blender until frothy. Serve with whipped cream for an extra fun treat! Yeild: 4 servings (We always double.)

For the holiday we will be mostly gardening and tending the animals, but we will set aside some time to grill some of our beef and play some games. Our favorite hamburgers are easy, just thaw your ground beef, mix in some of our garlic herb rub (located in the cabin store) and shape! Did you know if you push a dent into your burger before cooking that it won’t puff up and get rounded on top? Then it cooks evenly and isn’t too fat for a bun. Can’t wait!

We hope you have a great holiday weekend and enjoy your food!
Blessings,
The Bakers

Valentine’s Day

There is nothing cuter than a new kitten! Happy Valentine’s Day from Day Spring Farm!

Ladybug 160We are still awaiting our next calf, who is due to be born to Princess Lollipop sometime this month. She is having her vacation from giving milk and she can be seen in the front of the farm lounging with the horses. Hopefully she doesn’t get used to the lazy days with the horses and not want to head back to work with the dairy cows after her calf arrives. They work night and day making delicious milk no matter what the weather is. With our fodder production (green barley sprouts) they don’t drop in milk production the way the used to in cold weather. Even in the past few very cold days the udders are full and the milk still has lots of cream! What a Blessing.

The chickens on the other hand, though they are enjoying their fodder, are not laying very many eggs on these cold days. The days are already lengthening and soon there will be plenty of eggs again. The baby veggies are being planted in our basement and are emerging from the soil each day, before we know it, it will be time to head them out to the green house. Keep your eyes open for baby lambs, we’ll move them closer to the cabin once they are born. The ewes are walking more slowly these days with very round bellies, hopefully carrying lots of healthy twins! Even in this cold there are lots of signs that Spring is surely around the corner!

Reminders:

1) Don’t forget to curl up with some homemade hot cocoa with day spring farm milk and enjoy some quiet time before spring gets here!
2) Sign up for the CSA online soon, space is limited www.dayspringfarmva.com We have meat, veggie and lots of options
3) We are now on instagram so please follow us for cute farm pictures to let you know what your farmers are doing! We will also be having a contest on soon to win some free products so follow us and stay tuned……Day Spring Farm is our name

Keep Warm,
The Bakers