The Mount Zion CSA is taking new members for 2009. The farmer for this CSA is my friend Chad Stull. The customers of his CSA from last year that I talked to raved about how good his boxes were, and how much produce he gave them. Chad is farming organic but is not certified. Pickup is at his home on Stone Road off of Mt. Zion Road. To reach Chad about the CSA, you can email him at stullproduce@yahoo.com or call at 301.473.7068. He is doubling capacity this year based on the success of last year. Now that's what I like to hear.
For those who are not familiar, CSA stands for "Community Supported Agriculture". The way it works is that you pay the farmer up front for fresh produce. The farmer is able to use the money that you pay to purchase neccesary supplies and equipment early in the year, and guarantee a certain level of income for the year. In turn you get to pick up your bounty, usually every week during a length of time during the growing season.
Sunday, November 22, 2009
Mt. Zion CSA
Last day at the Market
Saturday was the last day of the season for the West Frederick Farmer's Market. We had a beautiful day and a good turnout- thanks to everyone who made it! I love this picture of my friend Jen with her various parcels, including at least two market bags and a baby.
Many of you know that the market will have to find a new location next year. Some of you may have read about the circumstances in the Frederick News-Post. Nobody need worry- the market will definitely be back next season. Yeon and I are planning lots of cool events for the next market, including several chef's challenges that I think you will really enjoy.
The next picture is Jim from Tomatoes, Etc. showing off some fine radishes and broccoli. More pictures from the last day of the market are coming.
Shannon
Tuesday, November 17, 2009
Flowers this Fall
These photos are for Charles. I told him that I will post photos on Saturday and didn't get to it till today. My camera had lost the date setting so I don't know exactly which Saturdays I took these photos. Some time in late September to early October.
At the end of the day, I feel so drained and weak. This terrible clenching headache doesn't help either. Even with all the worries in me and gloomy news all around, I am going to stay positive and grateful.It is going to be all right.
Yeon
Saturday, November 14, 2009
EBlast from Catoctin Mountain Orchard
The Black Family would like to take this opportunity to say "thanks" - we appreciate your support throughout the year by purchasing our own grown and produced products.Through this support you keep our dream alive and well by supporting the concept of buy fresh, buy local.
This means, you get great taste and freshness, you help to improve the local economy, by keeping your dollars circulating in the community, safe guarding your families health and protecting the environment.
Thursday, November 12, 2009
Fresh this Week from Rohrer's Meats
This week at the market I will have my complete line of fresh beef, pork, lamb, and eggs. I will also have whole chickens, cutup chickens, boneless skinless breasts, wings, and leg/thigh portions.
Several weeks ago the Washington Post did an article about rose veal. The pictures of animals they were talking about were Jersey bull calves. There is not much meat on their bones. I have been doing something similar for several years. I use my Angus beef calves. They are allowed to run with and nurse their mother, eat grass and hay, and have access to grain as well. I also allow them to get a little bigger. This results in a fat calf with mild flavor and they always get rave reviews. If you still do not like to think about eating a calf, since these are bigger, one can call it petite beef.
I am having a calf processed this week. It always goes fast, so you should preorder. Cuts will be scallopini, cutlets, loin chops, rib chops, sirloin chops, shanks, boneless shoulder roasts, arm roasts, stew cubes, and ground. It always sells fast, so please order ahead so I know how to pack. Please get your orders in by Thursday night.
Hopefully the rain will be gone by Saturday. Have a good week and I will see you at the market.
Danny
Wednesday, November 11, 2009
Chefs behaving badly
Here's some pictures from the Capital Food Fight. I had a great time there with my pal Hilda. Not shown in these pictures: somehow, Hilda and I wore the exact same unusual color combination: dark teal, orangey red, and black. This strange twin effect would have been funny enough (though her dress was totally AWESOME), but the real hilarity came from José Andrés and Anthony Bourdain, ebulliently and obnoxiously narrating every second of the evening together. Here they are antagonizing Bryan during his battle with restaurateur Michael Mina.
Hilda and I hung out with Top Chef contestant Mike Isabella for a little bit. He was quite charming in person.
José Andrés invited everyone in the audience to try Volt, and exclaimed how wonderful it is. I thought this was very nice of him, especially since he seemed very genuine about it.
There was a little turf garden full of mini parfait shooters, which you could inject into your mouth. Hilda and I thought the concept was pretty cool.
I got to see some real characters tonight, in rare form, without the polish or patina of television editing.
At one point the Judges had their own cooking competition and it was a frenzied free-for all of good-natured competition. The audience judged this one with an applause-o-meter based on Anthony Bourdain's hysterical descriptions of the food, which were at once elevations AND put-downs. He has mastered this particular art form. Carla Hall did a little dance in order to get the audience excited about her team's dish, and it worked. Her team won. Anthony Bourdain got the sads when Eric Ripert told him his balsamic vinegar sauce was a little burnt.
We had some delicious food with a few standouts. I am planning to write a followup post about my favorite dish of the evening (other than the lime /corn nut/guacamole macaroon from Volt) from INOX Restaurant but I want to ask the chef a little more about what was in the dish. I also particularly enjoyed the faux gras gougères from Central by Michel Richard and the airy potato dish with caviar from café atlantico/minibar by José Andrés. There was also a lovely potato blini that I can't recall who made, and some salmon canapés in a crispy cone with some sort of cream sauce made by DC Central Kitchen that I particularly liked.
A lot of young ladies were excited to see Bryan. One such lady walked by me saying, "I'm about to have the best moment of my whole life!" and then called out "Bryan Voltaggio!" Of course I told everyone this and they cracked up.
Our friends Bryan and Graeme lost their challenge to Michael Mina and his sous chef but the judges said it was very close, and that Mina had done a little more to elevate his use of the secret ingredient: beef tenderloin. By the way these chefs only had 10 minutes to do their challenges, and they produced some amazing things in that timeframe. Bryan produced a beef carpaccio that looked delicious. José Andrés and Anthony Bourdain would steal pieces of it from Bryan as he was preparing it and would eat it. They even stole a piece to give to an audience member. They heckled Bryan mercilessly but it was all in good fun and for a great cause.
An Update from Farmer Rick, Summer Creek Farm
Hi to all, the holiday season is approaching, I just wanted you all to know I will be setting up our market stand in Riverdale, Md for a special market on Nov. 19 and again on December 12th for a special Christmas Bazaar. The Thanksgiving market is a late afternoon and evening market. It was fun but cold last year when we did this market. My heater did not work ans I lost my helper to the guy next door who had a working heater! December 12th is an all Day Christmas Bazaar. If you have friends or are in the are tell them to stop by and visit our stand. I will also be at the Saturday Frederick Market till 11/21. I am hoping for a crop of fresh spinach for that last market. I hope the holidays are bright for all of you.
Farmer Rick
farmer@summercreekfarm.com
