For those of you who are returning members, we are now accepting enrollment for the 2011 Season!! Please check out our website at http://www.oneacrefarm.com/ for pertinent membership information and the enrollment form.
For those of you who are new to One Acre Farm, enrollment will begin on February 7, 2011. Please check out our website (http://www.oneacrefarm.com/) for more information.
We cannot wait to share 2011's bounty with you!!
Until next time...
Wednesday, January 26, 2011
Saturday, December 25, 2010
Movin' On Up...
So, the day has finally come when I feel comfortable announcing the Farm's (and our) big news! We have signed a long-term lease for raw land in Clarksburg, Maryland for over TWENTY-FIVE wide open acres! We are definitely movin' on up!!!
Over the summer, we were approached about a possible land lease in Clarksburg through an amazingly open-minded and generous family friend. We immediately set our lawyer (not me, but Michael's persistent and patient dad) to work out the terms of the deal, draft the lease and attend meetings with Michael to get the lease secured. His tireless efforts paid off because about four (?) months later, we have a fully signed lease and are ready to go! Kudos to our lawyer for all of his hard work in making our dream come true and thank you (is there a bigger, better word to describe our thanks?) to our family friend who saw an opportunity and jumped on it for us to make it happen!
Here is a picture of Shirley, sitting at home in one of our new fields:
The new property is located right off of I-270, the Clarksburg exit, and has an access point off of West Old Baltimore Road (more on that later). It is directly across the street from Black Hill Regional Park. Because it is just raw land, we are spending a lot of time in the off-season making improvements. Our list is rather ambitious, but some things are necessities (i.e. a well to bring water to the fields) and power (to bring electricity to the Farm shed/office). Oh and about that shed/office, yeah, we need to build that, too.
But, first things first, there is currently a barrier blockading access to the property from West Old Baltimore Road (to prevent passersby from using the large, vacant land as a dumping ground). As part of the lease arrangement, the property owner agreed to let us get rid of the barrier so long as we put up a cattle guard, or equivalent. Apparently, right after the winter’s first snowstorm is the best time to install a cattle guard!
Here is Shirley with the “Awesome Auger” that I grew to love (and hate) by the end of the day! The first hole dug extremely well, the second hole…not so much!
I still cannot believe that my first time driving a tractor with a clutch, I was also responsible for operating the auger…apparently, Farmer Mike trusts me implicitly!
Good contractors (and farmers!?!?!) know the adage: measure twice, cut once! We wanted to make sure we dug the hole deep enough for the post and the concrete we set it in. If you look closely, you can see the tough rock we had to cut through.
Until next time…
Over the summer, we were approached about a possible land lease in Clarksburg through an amazingly open-minded and generous family friend. We immediately set our lawyer (not me, but Michael's persistent and patient dad) to work out the terms of the deal, draft the lease and attend meetings with Michael to get the lease secured. His tireless efforts paid off because about four (?) months later, we have a fully signed lease and are ready to go! Kudos to our lawyer for all of his hard work in making our dream come true and thank you (is there a bigger, better word to describe our thanks?) to our family friend who saw an opportunity and jumped on it for us to make it happen!
Here is a picture of Shirley, sitting at home in one of our new fields:
The new property is located right off of I-270, the Clarksburg exit, and has an access point off of West Old Baltimore Road (more on that later). It is directly across the street from Black Hill Regional Park. Because it is just raw land, we are spending a lot of time in the off-season making improvements. Our list is rather ambitious, but some things are necessities (i.e. a well to bring water to the fields) and power (to bring electricity to the Farm shed/office). Oh and about that shed/office, yeah, we need to build that, too.
But, first things first, there is currently a barrier blockading access to the property from West Old Baltimore Road (to prevent passersby from using the large, vacant land as a dumping ground). As part of the lease arrangement, the property owner agreed to let us get rid of the barrier so long as we put up a cattle guard, or equivalent. Apparently, right after the winter’s first snowstorm is the best time to install a cattle guard!
Here is Shirley with the “Awesome Auger” that I grew to love (and hate) by the end of the day! The first hole dug extremely well, the second hole…not so much!
I still cannot believe that my first time driving a tractor with a clutch, I was also responsible for operating the auger…apparently, Farmer Mike trusts me implicitly!
One side of the cattle gate is up. If only resting it on rocks would satisfy the property owner and sufficiently deter those junk dumpers.
But, alas…
We finally dug the second hole, which took twice, if not three times, longer than the first!
Good contractors (and farmers!?!?!) know the adage: measure twice, cut once! We wanted to make sure we dug the hole deep enough for the post and the concrete we set it in. If you look closely, you can see the tough rock we had to cut through.
The future entrance to One Acre Farm!
Success! I literally felt as though I conquered the world!
Until next time…
Tuesday, December 14, 2010
Derek's Delicious Sweet Potato Tartlets
Courtesy of our Member, Derek:
Sweet Potato Pie
from Good Housekeeping Magazine
2 cups mashed fresh or canned sweet potatoes
4 oz. cream cheese, softened
1 cup sugar
1/4 cup half-and-half
4 Tablespoons butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 9-inch pie shell
1. Preheat oven to 350 degrees F.
2. In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.
3. Bake 1 hour or until filling is puffed and set around edge, but center jiggles slightly. Cool completely on wire rack.
To make into tartlets, roll out pie shell and cut out circles with a 2.5" round cookie or biscuit cutter. Press dough rounds into mini muffin tin and fill each with pie filling. Bake for 20 - 30 minutes until set. Cool in pan then remove to wire rack. (continue to re-roll pie dough scraps until you have cut out as many circles as you can)
If you still have some of our sweet potatoes left (they were plentiful this year, weren't they?), I suggest making these as a holiday dessert...or appetizer...or both! They were really that good. Until next time...
Sweet Potato Pie
from Good Housekeeping Magazine
2 cups mashed fresh or canned sweet potatoes
4 oz. cream cheese, softened
1 cup sugar
1/4 cup half-and-half
4 Tablespoons butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 9-inch pie shell
1. Preheat oven to 350 degrees F.
2. In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.
3. Bake 1 hour or until filling is puffed and set around edge, but center jiggles slightly. Cool completely on wire rack.
To make into tartlets, roll out pie shell and cut out circles with a 2.5" round cookie or biscuit cutter. Press dough rounds into mini muffin tin and fill each with pie filling. Bake for 20 - 30 minutes until set. Cool in pan then remove to wire rack. (continue to re-roll pie dough scraps until you have cut out as many circles as you can)
If you still have some of our sweet potatoes left (they were plentiful this year, weren't they?), I suggest making these as a holiday dessert...or appetizer...or both! They were really that good. Until next time...
Monday, December 13, 2010
Welcome Home....SHIRLEY!!
This past weekend, the One Acre Farm family grew significantly. No, no, it is not what you are thinking, but Michael and I added a sister to our farming (equipment) family. Last year, my uncle gave Michael a cultivating tractor, who he called Big Red. Big Red is a 1950s-era Farmall tractor, with an offset seat. Apparently, the offset seat allows you to actually see what you are cultivating in front of you. (Footnote for those not hip to the farm lingo…cultivate doesn’t actually mean what you (or was it just I?) think – to harvest. Cultivating is actually the process of disturbing the soil, i.e. weeding). But I digress! Who knew there were special tractors for different aspects of farming? Certainly not me as Michael became increasingly frustrated by my repeated questions of “Can’t Big Red do that?”
Because Big Red can’t do everything, Michael spent hours searching for the perfect tractor. And by searching, I mean searching. He went online; he called his mentors; he drove two hours away to “test-drive;” and yes, he signed up for an online network of farmers called Tractorbynet.com. The man was obsessed! And obsessed he should be when making such a big investment as a tractor!
It turns that out on his test drive two hours away, he fell in love with a big girl named Shirley. Shirley is red (like her future brother, Big Red), has a canopy, a front loader (essential for turning compost) and a relatively short working life dispute being twelve years old.
After waking up in the 6s on Saturday morning, Michael and I were in Ashland, Virginia a short two hours later to bring Shirley home. We needed a BIG trailer to bring our big girl home, and luckily – by chance – I knew someone who had the proper equipment to load her up and make the trip back north.
I do have to admit, when the salesman brought her out of the garage, my heart was swelling with pride. This was a big deal, our very first tractor…to call our own. My eyes tear up a little just thinking about that moment and how I am so very glad that Michael decided to do a weekend pickup so that I could be there.
Here are a few pictures from our exciting Saturday…and welcome to One Acre Farm, Shirley!!
Yes, that is Michael in the center of the picture, supervising the loading of his precious cargo!
Michael and Shirley - December 11, 2010!
Shirley is ready for her close-up!
Because Big Red can’t do everything, Michael spent hours searching for the perfect tractor. And by searching, I mean searching. He went online; he called his mentors; he drove two hours away to “test-drive;” and yes, he signed up for an online network of farmers called Tractorbynet.com. The man was obsessed! And obsessed he should be when making such a big investment as a tractor!
It turns that out on his test drive two hours away, he fell in love with a big girl named Shirley. Shirley is red (like her future brother, Big Red), has a canopy, a front loader (essential for turning compost) and a relatively short working life dispute being twelve years old.
After waking up in the 6s on Saturday morning, Michael and I were in Ashland, Virginia a short two hours later to bring Shirley home. We needed a BIG trailer to bring our big girl home, and luckily – by chance – I knew someone who had the proper equipment to load her up and make the trip back north.
I do have to admit, when the salesman brought her out of the garage, my heart was swelling with pride. This was a big deal, our very first tractor…to call our own. My eyes tear up a little just thinking about that moment and how I am so very glad that Michael decided to do a weekend pickup so that I could be there.
Here are a few pictures from our exciting Saturday…and welcome to One Acre Farm, Shirley!!
Yes, that is Michael in the center of the picture, supervising the loading of his precious cargo!
Michael and Shirley - December 11, 2010!
Shirley is ready for her close-up!
Sunday, December 12, 2010
End of the Year Celebration!
For the second year in a row, our members Martha and David graciously opened their home to our members to celebrate the end of the season. Last year I was unable to come (oh, the life of a litigator) but this year's party fell on our four year wedding anniversary so I was going to be there come he** or high water!
Here are some pictures of the last bountiful harvest:
Here are some beautiful Tat Soi, Cabbage and Peppers:
Martha and David provided delicious wine and beer for our adult members and cider for our younger members. Some members brought food to share from the farm's harvests. Derek made amazingly scrumptious sweet potato pie tarts that I couldn't get enough of! (Tim, we missed you, but you'll be glad to know that Derek's tarts were not too cinnamony!) Derek promised to provide the recipe for his delicious tarts... Derek, if you'd be so kind, please leave the recipe in a comment below or send me the recipe so I can post it here!
The party was a great way to cap off the end of (what we thought was a) successful second season! Thanks to all of you for your continued support of our humble venture! Until next time...
Here are some pictures of the last bountiful harvest:
Here are some beautiful Tat Soi, Cabbage and Peppers:
Martha and David provided delicious wine and beer for our adult members and cider for our younger members. Some members brought food to share from the farm's harvests. Derek made amazingly scrumptious sweet potato pie tarts that I couldn't get enough of! (Tim, we missed you, but you'll be glad to know that Derek's tarts were not too cinnamony!) Derek promised to provide the recipe for his delicious tarts... Derek, if you'd be so kind, please leave the recipe in a comment below or send me the recipe so I can post it here!
The party was a great way to cap off the end of (what we thought was a) successful second season! Thanks to all of you for your continued support of our humble venture! Until next time...
Wednesday, December 8, 2010
Stay Tuned...
It has been awhile since I last posted -- almost two whole months. I apologize for that. I have great pictures from the end of the year party in Capitol Hill and promise to put those up by the end of the week.
I also have a lot of farm-specific posts lined up but wanted to peak your interest and keep you coming back for more. Cruel, I know. Let's just say, we have some potentially new developments in the works...
Please check back later this week -- and hopefully early next week -- for all of the winter happenings on the Farm.
I also have a lot of farm-specific posts lined up but wanted to peak your interest and keep you coming back for more. Cruel, I know. Let's just say, we have some potentially new developments in the works...
Please check back later this week -- and hopefully early next week -- for all of the winter happenings on the Farm.
Thursday, October 14, 2010
How Many Ways Can You Really Eat Swiss Chard?!
Michael and I went to visit an old farm colleague of Michael's from State College, PA last weekend. It turns out we crashed her CSA potluck dinner but were also able to score a short tour of her fall fields. During our party-crash (not exactly CNN-worthy), we chatted about how to possibly cook all of the leafy greens that are abundant in CSA shares. I was so glad to hear that this farmer's advice fell in step with our go-to instructions for cooking these leafy greens: olive oil, garlic, saute and...voila!
After reading this week's Washington Post's Food section (aptly titled: "Vegetables with issues"), I discovered that there really are people out there who love (yes, love!) Swiss Chard. Who are these mad people and what the heck do they do to their Swiss Chard that invites such a love affair? I can tell you one thing, they most certainly do not solely rely upon the "olive oil, garlic, saute, voila" approach to cooking chard. In fact, the author of the Swiss Chard article (sorry, Eggplant, you apparently have "issues" as well) noted that the strong leaves are perfect for rolling and stuffing. So, if you are looking for a new way to cook your Chard (or Collards) from this week's share, think about using their leaves instead of cabbage (even though you got cabbage this week, too...but I like to mix that with my lettuce for a heartier, and crunchier, salad) for stuffed Chard leaves with ground turkey and rice. You can also use chard in frittata or quiche recipes (but the Post author recommends using the olive oil, garlic and saute maneuver before whisking into scrambled eggs -- I am glad to know that my go-to way to cook any leafy green actually made it into the Food Section...I have arrived!).
Try this delicious soup that I made a few weeks ago and use any leafy green from your share in place of the Kale. I cannot take credit for the recipe, but I certainly take credit for it when I put it on my table because this soup is delicious and easy to make!
Two Bean Soup with Kale (Recipe from myrecipes.com)
Prep Time 30 minutes
Yield 6 servings (1 1/4 cups per serving)
Ingredients:
3 T olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 t salt, divided
2 garlic cloves, minced
4 cups vegetable broth
7 cups stemmed, chopped Kale (about 1 bunch) [Blogger's note: I also use the stems but chop them]
2 (15 oz) cans no-salt-added Cannellini beans, rinsed, drained and divided
1 (15 oz) can no-salt-added black beans, rinsed and drained
1/2 t ground black pepper
1 T red wine vinegar
1 T chopped fresh rosemary
Instructions:
1. Heat a large Dutch oven over medium-high heat. Add oil to pan, swirling to coat. Add onion, carrot and celery and saute for 6 minutes or until tender. Stir in 1/4 t salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover and reduce heat, simmering for 3 minutes or until Kale is crisp-tender.
2. Place 1 can of cannellini beans (rinsed and drained) in blender or food processor with 1 cup vegetable broth until smooth. Add pureed bean mixture to Dutch oven, remaining can of cannellini beans and black beans and pepper.
3. Bring to boil; reduce heat and simmer for 5 minutes. Stir in remaining 1/4 t salt, vinegar and rosemary.
To read the Post's Food Section Article about Swiss Chard, click here: http://www.washingtonpost.com/wp-dyn/content/article/2010/10/12/AR2010101202256.html
Chard is also good for you. It is rich in Vitamins A and C and antioxidants. Some might consider chard a Superfood. Seriously? Seriously. So, get inspired and come up with new ways to cook your chard or incorporate it in main dishes or other foods you love. CALLING ALL COOKS: did you come up with something great and have the urge to share? Feel free to post your recipe or cooking suggestions in the Comments Section.
After reading this week's Washington Post's Food section (aptly titled: "Vegetables with issues"), I discovered that there really are people out there who love (yes, love!) Swiss Chard. Who are these mad people and what the heck do they do to their Swiss Chard that invites such a love affair? I can tell you one thing, they most certainly do not solely rely upon the "olive oil, garlic, saute, voila" approach to cooking chard. In fact, the author of the Swiss Chard article (sorry, Eggplant, you apparently have "issues" as well) noted that the strong leaves are perfect for rolling and stuffing. So, if you are looking for a new way to cook your Chard (or Collards) from this week's share, think about using their leaves instead of cabbage (even though you got cabbage this week, too...but I like to mix that with my lettuce for a heartier, and crunchier, salad) for stuffed Chard leaves with ground turkey and rice. You can also use chard in frittata or quiche recipes (but the Post author recommends using the olive oil, garlic and saute maneuver before whisking into scrambled eggs -- I am glad to know that my go-to way to cook any leafy green actually made it into the Food Section...I have arrived!).
Try this delicious soup that I made a few weeks ago and use any leafy green from your share in place of the Kale. I cannot take credit for the recipe, but I certainly take credit for it when I put it on my table because this soup is delicious and easy to make!
Two Bean Soup with Kale (Recipe from myrecipes.com)
Prep Time 30 minutes
Yield 6 servings (1 1/4 cups per serving)
Ingredients:
3 T olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 t salt, divided
2 garlic cloves, minced
4 cups vegetable broth
7 cups stemmed, chopped Kale (about 1 bunch) [Blogger's note: I also use the stems but chop them]
2 (15 oz) cans no-salt-added Cannellini beans, rinsed, drained and divided
1 (15 oz) can no-salt-added black beans, rinsed and drained
1/2 t ground black pepper
1 T red wine vinegar
1 T chopped fresh rosemary
Instructions:
1. Heat a large Dutch oven over medium-high heat. Add oil to pan, swirling to coat. Add onion, carrot and celery and saute for 6 minutes or until tender. Stir in 1/4 t salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover and reduce heat, simmering for 3 minutes or until Kale is crisp-tender.
2. Place 1 can of cannellini beans (rinsed and drained) in blender or food processor with 1 cup vegetable broth until smooth. Add pureed bean mixture to Dutch oven, remaining can of cannellini beans and black beans and pepper.
3. Bring to boil; reduce heat and simmer for 5 minutes. Stir in remaining 1/4 t salt, vinegar and rosemary.
To read the Post's Food Section Article about Swiss Chard, click here: http://www.washingtonpost.com/wp-dyn/content/article/2010/10/12/AR2010101202256.html
Chard is also good for you. It is rich in Vitamins A and C and antioxidants. Some might consider chard a Superfood. Seriously? Seriously. So, get inspired and come up with new ways to cook your chard or incorporate it in main dishes or other foods you love. CALLING ALL COOKS: did you come up with something great and have the urge to share? Feel free to post your recipe or cooking suggestions in the Comments Section.
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