FarmShare Week 6

Issue #6 July 6, 2016 July 6, 2016

 

The Share

Kale
Cabbage/Napa or Radish
Fresh Sweet Onions
Lettuce
Kohlrabi
Pac Choi or Fennel


Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth


Edible Flowers

Here’s a guide to the edible (and poisonous) flowers in the picking garden. Nasturtium, Bachelor’s Buttons and Marigolds
are in bloom. Do not eat any flowers you are unsure of, and use edible flowers in moderation.

NASTURTIUM: Native to the Andes, the nasturtium blossom has a sweet, peppery, spicy flavor. The flowers have a nectar spur in the
back, which provides a little sweetness. Good for adding color and flavor punch to salad.

BACHELOR’S BUTTONS: Also known as cornflower, since it often grows wild in European grain fields. The flower is used in teas or
as a garnish. Clove-like flavor.

CALENDULA: Also known as pot marigold, Eurasian native. Only the petals are edible. Can be used as a saffron substitute.

BORAGE: Blue star shaped flowers with a cucumber-like taste. Great in beverages.

MARIGOLDS: Somewhat citrusy flavor, can be used in salad or as a saffron substitute.

HIBISCUS: cranberry-like flavor with citrus notes. Makes a great tea.

POISONOUS FLOWERS: Digitalis (Foxglove), Nicotiana (Flowering Tobacco), Four O’Clocks

-Aaron

 


Scarecrows Wanted

Help protect your melon crop by making a scarecrow! Crows really do love to peck holes into
melons. Anything that moves in the wind, makes noise, flashes and/or looks vaguely human will
work as a scarecrow. Get creative!


Hannah’s Radish Salad

1 bunch radishes

2 tablespoons white wine vinegar

2 teaspoons fresh chopped dill or cilantro

Salt to taste

Thinly slice radishes. Put in a bowl with the vinegar and dill/cilantro. Mix well and salt to taste. With cilantro, I use this as an accompaniment to or topping for tacos and burritos.

Serves 2. From our former intern, Hannah.

 

Fennel, Apple and Pecan Salad

1/3 cup buttermilk1 shallot or small onion, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1 large bulb fennel
1 crisp, tart apple
1 cup pecans

Whisk together buttermilk, shallot or onion, olive oil, balsamic vinegar, and salt and pepper in a small bowl. Quarter the fennel bulb and slice it thinly. Do the same with an apple. Toast pecans (cook them in a dry skillet over medium-high heat until fragrant, or in a400 degree oven). Combine the fennel, apples, and pecans in a large bowl. Pour in the dressing, taste and adjust seasonings, and garnish
with fennel fronds. Serves 4 - Adapted from Serving Up the Harvest

 

Kale Calzone (the Kalezone)


1 recipe’s worth of a basic pizza dough
2 tablespoons olive oil
4 cups packed chopped kale (I used one bunch, and it seemed to be just the right amount)
4 garlic cloves, minced (I used scapes – still had some in the fridge from a few weeks ago)
2 cups ricotta cheese1 cup grated mozzarella
½ cup freshly grated parmesan
Salt and black pepper
Heated tomato sauce, to serve (optional)
Pesto, to serve (optional)

While dough rises, prepare the filling. To begin, drain the ricotta in a fine-mesh sieve (I didn’t drain mine, and it seemed fine). Heat the oil in a large skillet over medium-high heat. Saute the kale in the oil until well coated and slightly wilted, about 3 minutes. Stir in the garlic, cover, and let steam until completely tender, about 2 minutes longer. Remove the cover and sauté for about 30 seconds to evaporate any liquid. Transfer to a medium bowl. Add the drained ricotta, the mozzarella, and the Parmesan to the kale and mix well.
Season to taste with salt and pepper. Preheat the oven to 350 degrees F. Stretch the pizza dough onto two pans, 10 to 12 inch pizza pans (I actually used one – just made the calzones on the counter then put them both on the same pan). Spoon half the filling onto the middle of each dough round. Fold one end of the dough over onto the otherto form a half-circle, and press closed with your fingertips. Bake for 30 to 40 minutes or until well browned, rotating the pans halfway through for even baking. Serves 2.

FarmShare Week 5

Issue #5 June 29, 2016 June 29, 2016


The Share

Fennel
Cabbage
Fresh Sweet Onions
Lettuce
Pac Choi
Baby Beets/Baby Chard
Broccoli Raab
Garlic Scapes
PYO Peas


Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro

Flowers

Zinnias

 

Featuring Fennel

With its feathery fronds, crisp white bulb and soft anise flavor, fennel is a beautiful vegetable, but many of us aren’t sure what to
do with it. To prepare for cooking: slice off root end, then slice off the stalks, leaving the bulb. Remove all tough or blemished
layers. Cut in half and remove the core. Then slice or cut into wedges. Save a few fronds for garnish.

Use it as a pizza topping: sauté chopped fennel in olive oil until it caramelizes.

Roast it with other vegetables, like onions, broccoli, beets or potatoes.

Sautée fennel in butter with garlic and added to a cheese sauce for mac and cheese.

 

Chicken parting demonstration

On the next chicken pick-up day (July 6), Zack will demonstrate how to cut a whole chicken into parts (legs, thighs, breasts,
wings). He will be doing this at 4:00, 4:30, 5:00 and 5:30. If you’ve never learned how to part a chicken, this is a great time to learn!


Garden update

We’re so glad that we finally got some rain! It has been quite awhile since we’ve had a significant rainfall, and our non-irrigated
crops are thirsty. Under dry conditions some of our crops, especially the leafy greens, slow their growth, so we may have a
few lighter shares in the coming weeks. On the flip side, most of our irrigated crops, such as onions and tomatoes, are doing
wonderfully. Every year brings it’s own challenges and rewards.

-Aaron

 

Grilled Fennel


Cut the stalks from a fennel bulb. If it’s small, cut in half lengthwise.
If large, cut into 1/2 inch slices with a bit of the root attached.
Steam for 10 minutes, brush with olive oil and season with salt. Grill
5-6 minutes per side. Great with grilled garlic scapes.

From Vegetarian Cooking For Everyone, by Deborah Madison


Creamy Coleslaw

8 cups shredded green cabbage
3 carrots, shredded
1/4 sweet onion, finely chopped
1 1/2 cups buttermilk
3 tbsp cider vinegar
3 tbsp sugar
3 tbsp mayonnaise
1/2-3/4 tsp celery seed
salt and pepper

Combine cabbage, carrots and onion in large mixing bowl.

Stir together buttermilk, vinegar, sugar, mayonnaise and celery seed in another bowl. Pour over
cabbage mixture and toss to combine. Season with salt and pepper. It will be dry, but the
longer it stands the wetter it will become.

Refrigerate for at least 1 hour before serving.

adapted from Serving Up the Harvest, by Andrea Chesman

 

Ziti with Fennel and Sausage

Serves 4-6

2-3 tbsp olive oil
1 pound bulk Italian sausage
2 fennel bulbs, trimmed, quartered and sliced, 1 tbsp fronds
reserved
1 small onion, diced
1 can (28 oz) Italian plum tomatoes with puree
1/4 cup red wine
2 large garlic cloves, minced
salt and pepper
1 pound ziti or other short pasta
parmesan, for serving

Heat 2 tbsp oil in a large pan over medium-high heat. Add sausage and sauté, crumbling and breaking up with a spoon, until cooked.
Remove and drain.

Add additional oil if pan is dry. Add fennel and onion and sauté until fennel is tender-crisp, 4 minutes. Return sausage to pan. Add
tomatoes, wine, garlic, salt and pepper. Reduce heat to low and simmer. Prepare pasta while sauce is simmering.

When pasta is done, drain well, reserving 1/2 cup water. Add pasta to sauce, mixing in water if it seems dry. Transfer to serving dish,
garnish with fennel fronds and serve with Parmesan.

adapted from Serving Up the Harvest, by Andrea Chesman


Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.

 

FarmShare Week 4

Issue #4 June 22, 2016 June 22, 2016

The Share

Broccoli Raab or Arugula
Garlic Scapes
Buttercrunch Lettuce
Pac Choi
Chard
Radishes or Kohlrabi
Tokyo Bekana
Sugar Snap

In the picking garden

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro


Savory & Marjoram

These two herbs are not well known, but they should be. They are abundant in the picking garden now, so read on to learn more.

SUMMER SAVORY: Lends a sweet yet earthy note. A distinctive flavor that goes well with a wide variety of foods. Can be cooked
with food, as heat does not destroy the flavor. Uses: soups, stews, marinades, stuffings, sausage, salad dressings, flavored vinegars.
Pairs well with: beans, cabbage, tomatoes, peppers, asparagus, cauliflower, mixed greens, rice, chicken, fish, beef, lamb.
According to old folk wisdom, a sprig of savory rubbed on a bee or wasp sting gives instant relief.

SWEET MARJORAM: Sweet summer herb. Somewhat like oregano, but sweeter and more aromatic, minty and citrusy taste. Add near
the end of cooking, because heat destroys its flavor. Can be used instead of basil, but use 2/3 as much, harmonizes with the same
foods. Uses: salad dressings, marinades, rubs, soups, grilled vegetables. Pairs well with: chicken, fish, cheese, tomato, beans,
summer squash, potatoes, eggs.

How to pick

For the above herbs, pick the tender tops, not the woody lower parts. Just snip them off with scissors. Cutting the top part
stimulates more tender growth.

Preserving

Tie them in bunches and hang in an airy room for a few days. When the leaves are faintly crisp, store them in jars or bags. You
can also freeze them. Just pack them into plastic bags and freeze.

-Aaron

 

Feta Dressing withMarjoram and Mint

Makes 2/3 cup.

2 tbsp red wine vinegar
1 tbsp chopped marjoram
2 tsp chopped mint
1/3 cup olive oil
1/3 cup crumbled feta cheese
salt and pepper

Put the vinegar and herbs in a small bowl. Whisk in the oil, then stir in the cheese. Taste for salt
and season with pepper. For a creamier dressing, mash the cheese with the oil then add the
other ingredients. From Vegetarian Cooking For Everyone, by Deborah Madison

The Blue Box

Need a pair of scissors to snips some herbs? The blue box has harvesting supplies for your
convenience. It is located in the perennial picking garden, under the maple tree.

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.

 

Garlic Scape Pesto

garlic scapes -a handful
spinach or chard, few handfuls
sunflower seeds, pumpkin seeds or walnuts, 1/2 cup
parmesan cheese
olive oil
a few sprigs fresh herbs, such as mint, marjoram, savory or thyme

Add all ingredients to a food processor and work into a paste. Add more oil if it’s too thick, add more greens if it’s too thin. Add
salt and pepper to taste.


Stir-Fried Mixed Greens

Serves 2-4.

1 tbsp peanut oil
1 tsp roasted peanut oil
1 tbsp minced garlic
t tbsp chopped ginger
1/2 tsp red pepper flakes
2 tbsp chopped scallions
10 cups greens, sliced into ribbons about 3/4 inch thick
1/2 cup stock or water
salt
2 tsp dark sesame oil
1 tsp rice wine or dry sherry
1 tsp cornstarch diluted with 3 tbsp water or stock

Heat the wok and add both peanut oils. When hot, add the garlic, ginger, red pepper flakes, and scallions. Stir-fry for 30 seconds,
then add the greens and stir-fry for 1 minute more. Add the stock, cover, and steam until tender, after 2 or 3 minutes. Season with
salt, sesame oil and mirin.

Letting the juices fall back into the wok, lift the greens with tongs and set them onto a platter. Add the cornstarch to the
juices and boil until thickened. Pour over the greens.

adapted from Vegetarian Cooking For Everyone, by Deborah Madison

FarmShare Week 3

Issue #3 June 18, 2016 June 18, 2016

The Share

Sugar Snap or Shelling Peas
Garlic Scapes
Spinach
Lettuce
Strawberries
Kale
Pac Choi
Kohlrabi

In the picking garden

Oregano
Thyme
Sage
Chives
Mints
Sorrel
Chamomile
Summer Savory
Marjoram
Zataar Oregano
Parsley


All Kales Considered

At Laughing Earth, we are growing four different kales. We always grow the classic frilly kale, which is a dark green leaf with light
green ribs and intensely curled. Curly kale is a good choice for everything from soups to kale chips to massaged kale salads. I
especially like it in soups, because the leaves seems to hold up to cooking without losing texture or volume.

For something completely different, try Red Russian kale (aka Siberian, Ragged Jack). It’s got a flattish leaf, and is tender when
raw, with a mild taste. I think it is best used raw in salads mixed with other greens. Fun fact- Red Russian kale is more closely
related to rutabaga (b. napus) than it is to the other kales (b.oleracea).

Lacinato, also known as Dinosaur Kale, is an Italian heirloom with dark blue-green wrinkled leaves that look reptilian. Lacinato
kale works as kale chips, and holds up to cooking in soups.

Our newest kale is Portuguese kale, also known as Portuguese Cabbage or Sea Kale. It’s got a similar taste and texture to
collards, but is more tender. The thick stems can be peeled and eaten like celery. Portuguese Kale is traditionally used in
Portuguese Kale Soup.

Sorrel: the sour leaf

If you like sour things, like rhubarb or lemons, give sorrel a try. Sorrel is great with egg or potato based dishes. When used in
salad, there’s no need for vinegar or lemon. A little goes a long way.

-Aaron


Sorrel Mayonnaise

Makes 1 cup.

1 tsp dijon mustard
1 egg
1/4 cup extra virgin olive oil
1/2 cup neutral tasting oil
handful sorrel leaves, chopped
salt

In a food processor, add mustard,and egg. Turn on motor, and slowly add the oil in a thin trickle. Once all oil has been added, and
the sauce has thickened, add the sorrel leaves and process until well incorporated. Add a small
amount of water if it’s too thick.


This sauce is a nice replacement for plain mayonnaise in egg salad, potato salad or on sandwiches.

We Har vest for You

On harvest days, we count who will be picking up on that day and harvest for that number. If
you won’t be picking up that day or are switching days, please let us know so we won’t harvest too
much or too little.

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.

Massaged Kale Salad

half a large bunch of kale
1-2 garlic scapes or cloves, finely chopped/minced
4 tbsp extra virgin olive oil
2-3 tbsp lemon juice, balsamic vinegar or rice vinegar
1 tbsp soy sauce (optional)
parmesan cheese
salt and pepper


Pull out kale stems and chop or tear the leaves into small pieces. Put them in a large bowl. Add all other ingredients, and, with
your hands, massage them into the kale. Adjust seasoning to taste.

Variations: toasted nuts or seeds, chunks of hard boiled egg,
smoked sardines, snap peas, kohlrabi slices, pickled beets.

Sautéed Kale with Tahini Sauce

Serves 4.

1 pound kale (curly or dino would be nice here)
2 tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
salt
4 tbsp tahini (made with toasted sesame seeds)
2 tbsp lemon juice
3-4 tbsp water
1 tsp dark sesame oil
1 tbsp toasted sesame seeds for garnish

Cut out the rib of each kale leaf. Slice leaves half an inch thick. Heat oil on medium high heat in a large sauté pan. Add onion,
cook a few minutes, add garlic and cook a minute more. Add kale and toss around until it all fits in the pan. Cook until tender,
adding salt.

Whisk together tahini, lemon juice, water, 1/2 tsp salt and sesame oil. Once kale is done, toss in the sauce, reserving a little to
drizzle on top. Serve topped with toasted sesame seeds.

adapted from simplyrecipes.com

FarmShare Week 2

Issue #2 June 8, 2016 June 8, 2016

The Share

Sugar Snap Peas
Scallions
Garlic Scapes
Broccoli or Radishes
Spinach
Kohlrabi
Lettuce
Strawberries

In the picking garden

Oregano
Thyme
Sage
Chives
Mints
Summer Savory
Marjoram
Zataar Oregano
Parsley

Minty Musings

Fresh mint is one of my favorite herbs, and goes well with many late spring vegetables. Did you know we have six types of mint in
our picking garden? (Seven, if you count catnip, which is technically a mint.)


For culinary use, chocolate, spearmint and peppermint are the mints to turn to. The flavor of any mint tends to degrade with
prolonged cooking, so cook it briefly or add near the end of your recipe. Chocolate mint and spearmint are both a bit sweeter than
peppermint to my taste.

The other three mints, applemint, mountain mint and lemon balm (which is a mint) are more aromatic but can turn bitter
when used in cooking. Apple mint and mountain mint both grow quite tall with long stems, and are a fragrant addition to flower
bouquets. Lemon balm can be used to flavor teas, and also to scent homemade lotions, hand balms and ointments.

Garlic scapes

The green curly stalks in your share this week are garlic scapes. These are the garlic plant’s flower stalk. They are tender and can
be used in place of garlic in most any recipe. Try adding some to the Cream of Any Green Soup. By harvesting these stalks, we
prevent the garlic from flowering, which makes the plant send all of its energy into the bulb.

Strawberries

They’re here! We’re sure this will not be a problem for most, but please be sure to use them within a few days. We pick them only
when absolutely ripe, so their shelf life is brief.

Limonana


An Israeli-style lemonade that features fresh mint.

2 heaping cups ice
1 cup fresh lemon juice
1/2 cup spearmint leaves
4-6 tablespoons sugar

Juice the lemons and remove mint leaves from the stalks.

Blend all ingredients until smooth. Serve with a few springs of mint. Makes 4 cups.

adapted from food.lizsteinberg.com

Sharing Bin

Is there something in your share this week that you won’t use?
Rather than not taking the item or bringing it home only to languish in the crisper, why not let someone else use it? Just put it in the Sharing Bin.

Pork & Turkeys

We still have pigs available (whole, half or quarters). Order now for pork this fall!

We are also accepting orders for Thanksgiving turkeys.

Cream of Any Green Soup

5 tablespoons butter, divided
3 tablespoons flour
3 cups milk, warmed
1 onion, chopped
one pound of greens, coarsely chopped if large


In a skillet, sauté the onion with 2 tablespoons of the butter. Add greens and season with salt. Cook until wilted.

Melt remaining butter in a saucepan. Whisk in the flour and cook a few minutes, stirring. Then slowly whisk in the warmed milk.
Add the cooked greens and puree the soup.

from Annie Metzger

Sugar Snap Peas with Scallions and Dill

Try some mint in this dish. If you do, use butter instead of oil.

1 pound sugar snap peas, strung, or winged peas
6 scallions, including some of the greens, sliced
salt and freshly milled pepper
1 tablespoon butter or olive oil
2 tablespoons chopped dill or another favored herb

Put the peas in a skillet with the scallions, a few pinches of salt, the butter and enough water to just cover the bottom. Cook until
bright green and tender, after a minute or two— taste one to be sure. If using olive oil, add a little to the pan now. Taste for salt,
season with a little pepper, and add the dill.

adapted from Vegetarian Cooking for Everyone by Deborah Madison

FarmShare Week 1

Issue #1 June 1, 2016 June 1, 2016

The Share
Beets with their greens
Napa Cabbage
Scallions
Cilantro
Broccoli Raab
Spinach
Kohlrabi
Lettuce


In the picking garden

Oregano
Thyme
Sage
Chives
Mint


Welcome!

Welcome to the first Farmshare Newsletter! The newsletter is a weekly way for us to share what’s happening on the farm, let you know about upcoming farm events, and to share some tasty recipes!

In the garden

June is a very busy time in the garden, as we are getting our warm weather crops transplanted, and beginning to think about seeding our fall crops (!!)
The peas are flowering, so that means it won’t be long before we get our first picking.

You may have noticed that the picking garden has changed this year. We have moved the perennial herbs to a new garden in front of the house, so the main garden will be for annuals. Since many of the perennial herbs are just getting established, please pick
lightly. This year, hot peppers will be a new pick-your-own crop. Some of us love them, some of us don’t, so we think this makes sense.

In your share this week is a very special treat-beets with their greens. The greens can be used just like swiss chard, and are very tender.

Five Minute Beets

4 beets, about 1 pound
1 tbsp butter
salt and pepper
lemon juice or vinegar to taste
2 tbsp chopped parsley, tarragon, dill or other herb


Grate them into coarse shreds ( a food processor would be good here). Melt butter, add the beets and toss with 1/2 tsp salt and pepper to taste. Add 1/4 cup water then cover and cook until beets are tender. Remove lid and raise heat to boil off excess water. Season with lemon juice or vinegar, salt, and herb. A tablespoon of yogurt or sour cream is always a good addition.

adapted from Vegetarian Cooking for Everyone by Deborah Madison

Broccoli Raab with Garlic and Red Pepper Flakes

“This basic preparation can be enjoyed by itself, over garlic-rubbed croutons, or tossed with
pasta.” [Also great with Italian sausage!] Deborah Madison, Vegetarian Cooking for Everyone

1 large bunch broccoli raab
salt
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Several pinches red pepper flakes
Lemon wedges or red wine
vinegar

Leaving the leaves and florets attached, peel the large stalks. Drop them into a pot of boiling
salted water and cook for 5 minutes, longer if you like your greens tender. Leave whole or
coarsely chop. Heat the oil with the garlic and pepper flakes in a large skillet over medium-high
heat until the garlic begins to color. Add broccoli raab and cook, turning so its coated with
oil, about 5 minutes. Taste for salt. Serve with lemon wedges or vinegar on the side.

Okonomiyaki (Japanese Cabbage Pancake)


Note: I’ve never had this with okonomiyaki sauce but I like it with a mix of soy sauce, sesame oil and rice vinegar.

2 cups all purpose flour
1 1/3 cups dashi or chicken stock
4 eggs, beaten
8 cups finely chopped napa cabbage
2 cups chopped raw shrimp (optional)
8 scallions, sliced and divided
salt to taste
8 slices bacon, cut in half
2 tbsp vegetable oil


Whisk together flour, stock and eggs. Add chopped cabbage and mix so that cabbage is gently crushed into the batter. Fold in shrimp and scallion whites then season with salt.

Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook until underside is browned, about 4 minutes, then place 4 pieces of
halved bacon on the top side. Gently flip the pancake so that the side with the bacon is now cooking. Cook until the bacon is crisp and the pancake is cooked through, about 5 more minutes. Serve immediately with mayonnaise, okonomiyaki sauce, toasted sesame seeds, pickled ginger, and scallion greens. Repeat with remaining pancakes.

adapted from seriouseats.com

 

 

James Smith

Researched and Written by Chris Kelly

James Smith

James Smith was born in Ireland in December 1838 or 1839. He came to the U.S. in 1853. By 1860 he was living in the family of Daniel Rockenstyre, a wagonmaker in Cropseyville, also working as a wagonmaker. He must have been a young man with something on the ball, as when the 125th NY Regiment was forming in August 1862, James enlisted as a Sergeant, though he was just 23.

 

Muster roll abstract

Muster roll abstract

This is his NYS Muster Roll Abstract, where his service and experiences during the war were recorded. His occupation is listed as “mechanic,” which reflects his work building wagons.   The first battle of the 125th was Gettysburg, from July 1-3, 1863. Evidently James came through unscathed, but he was wounded at Auburn, Virginia on October 14. This wound couldn’t have been too severe, as he returned to duty. The 125th participated in many more battles through 1864, which James survived, only to be wounded in the last days of the war. The exact date is unclear in the record, but while the rest of the regiment was sent home in June, James was sent North to recuperate inhospitals in Albany and Troy. He was promoted to Sergeant, then to Lieutenant, at the time he was mustered out in June. His wound must have been severe, as he applied for an invalid pension in December 1865.  A list of Rensselaer County Pensioners in the Troy paper in 1883 lists he had a gun shot wound to the left side, leg, and arm.  He received an invalid pension of $12 a month.  An article in the Troy “Times” in 1889 reports that James was injured in an incident with a runaway horse on Congress Street in Troy, breaking a rib, in the same place where he was wounded in the war.

Pension papers

Pension papers

We know, of course, that he recovered. Finally in 1871 or 1872 he married his across-the-road neighbor, Eliza Cropsey, who lived in the Morrison house. She was the child of David and Clarissa Morrison Cropsey, born in 1843. David died and Clarissa moved in with her parents, James and Sarah Morrison. She died in 1855, and Eliza and her sister Margaret lived on with their aunts and uncles.

In the 1875 census, James was listed as a 36-year-old wagon maker who owned his own home. He and Eliza, 34, had a 2 ½ year old daughter, Fanny. A son, Percy, was added the next year. James continued to do business in Cropseyville for the rest of his life. He participated in the Grand Army of the Republic, the Union veterans’ association, attending reunions and serving as an officer.

When James made his will in 1902, he left everything to his wife Eliza. As of 1900, son Percy was not at home, but Fannie, 27, was a dressmaker, living with her parents. James gave his will to his life-long friend, Brigham Morrison, for safe keeping. Brigham was his wife’s first cousin. James died in 1903. Daughter Fannie died in 1907 and wife Eliza in 1913.  All are in the Morrison Cemetery.

tombstone

Why I Farm

Now that Spring is in the air, sign-ups for our FarmShare are rolling in. This always brings me to reflect on why we are here, doing what we’re doing on the farm.

I don’t want to grow food in a vacuum. I want to know the people who are eating it, hear from them about how they are eating it, and share in the pleasures and sorrows of raising it.

I also don’t want to sell food. I want to build a community around food. I want to share my skill and passion for growing food with people who want to eat that food, to become a part of my web by consuming the fruits of the land I work.

I want to spend my time on building a web. I want to break bread (or carrots, or cucumbers) with my neighbors, and have them share with their neighbors and friends. I want to walk up the hills and alongside the creeks with these same people, creating more strands of the web and strengthening the ones that are there. I want my community to feel drawn to the farm, as if we have our own gravity, pulled to share and to grow with hands in the soil, with faces in the sunshine, with feet splashing in puddles.

I want my community to feel that this is their farm, to feel that they are integral, essential. To feel that when they give me their hard-earned dollars for their FarmShare, or for chicken, or eggs, or anything else I have helped to produce here on this land, that I have earned that dollar from them. I also don’t want them to feel that their money is their most important contribution to the farm, because it isn’t. Their presence, their friendship, the time they spend standing in the farmstand talking with me, or chasing our kids around the picking garden – that is why I’m here. That’s why I farm.

Recipe: Beef Stew

Yeah ok everyone has a beef stew recipe. Mine's better. 

I'm making beef stew for the usual reasons: it is cold and I want to warm up, and also, I have a whole bunch of recently-harvested potatoes that will not keep. Potatoes, they keep, it is what they do. But if they get nicked by the harvester, or scraped up, or a bug bit them, or there's a hole in them, then they won't keep as well. We sort those out from the rest, and keep them aside as seconds, and try to use them promptly.

So here's the recipe. I'm going to use approximate quantities here. It's going to vary by the size of your stew pot and how many potatoes you have, and if you like your stew really really really meaty or not. You're gonna have to use your judgement. Sorry, this ain't the Joy of Cooking. I do try, but my mom's recipes all came to me with quantities like "enough" and cooking directions like "until done", so-- some recipes I can be exact with. Not this one.

So I'm going to assume that one package of stew beef is like, around a pound or so? Maybe? And for "stew beef" you can read chopped-up chuck roast, or whatever you usually make stew with. If I think the meat is going to be tough, I just cut it extra-small. 

Cut the meat into small pieces, and dredge them in a mixture of flour, salt, and pepper. Brown in oil, fat or lard in a cast-iron or heavy-bottomed skillet, or in the bottom of your heavy saucepan. Don't worry if there's a bunch of flour in there and it kinda burns and sticks to the pan. You want that. The meat doesn't have to be done through, you just want to kinda sizzle a crust onto it here and there, to keep it from going gray and flavorless when it gets boiled.

Meanwhile, cut up a couple of pounds of potatoes, several carrots, a stick or four of celery (depends what you like), and a medium-sized onion. Throw them in your stew pot. 

Dump the browned meat over the vegetables, and refill the dirty frying pan (there should be all kinds of drippings and flour stuck to the pan) with water. Bring that up to a boil. Dump that into your soup pot; this is the base of your stock and will cause the broth to thicken properly into stew. 

If you're really trying to get through those potatoes before they turn, add more. Add additional water until all the ingredients are well-covered. 

Season with salt and pepper, and rubbed sage. Yes, sage. The kind you get in a glass jar sort of tastes a little like dust, so I recommend highly that you use recently-fresh sage. We grow it in our herb garden; fresh and diced is fine but what's super easy is to hang the fresh leaves from a twist-tie or something somewhere in your kitchen, and once they're dry, you can rub them into a powder as needed, or all into a jar at once to use within the season.

Simmer your stew for an hour or two-- or alternately, instead of a soup pot, use a crock pot-- just brown the beef in the frying pan first, you can't skip that step. 

I can't find my dumplings recipe, but that's my favorite thing to top this with. I didn't, tonight; I figured there were enough potatoes in it that I didn't need the starch. Serve hot, and I like to mush the potatoes with my fork prior to eating my bowl, so the whole thing becomes a delicious gravy slurry. Your mileage may vary.

I'm still learning how to use this site, so the attached photo may or may not show, but is some of this year's potato harvest, with a tote of windfall apples along for the ride.