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Tuesday, September 19, 2017

September 19th and 22nd

STUFFED 

It's noon on pick-up day and the cooler is stuffed full.  The barn also has crates stacked high of peppers, eggplant and edemame.  I still need to harvest the tomatoes!  After a challenging season, I must say these past few weeks of harvest have been satisfying.  Huge heads of broccoli, nice ears of corn, colorful peppers...and wait till you see the cabbage and winter squash to come...beautiful!


Many summer crops are having their last hurrah, but they are being replaced with some diverse fall veg like celery, pumpkins, sweet greens and much more.  It's been a treat not to have an early frost, lessening our work load and worry and allowing us to get some extra weight out of the fields.  It's inevitable though, frost will come, so be sure to enjoy the warm season crops while they last...


Including the flowers (and cherry tomatoes)!  Yowza are they are grand this year!


This Week's Bounty: lettuce, tat soi, spinach, broccoli, yellow/green beans, corn/melon, radish, hakurei, cabbage, peppers, eggplant, edemame, zukes....


The Farmer's Table has been full of crudites and dip this week and lots of melons for breakfast and snacking.  We also enjoyed a fresh pasta sauce with broccoli, carrots and arugula.

Tuesday, September 12, 2017

September 12th and 15th

Fall's a Coming

It's hot and humid out today, but fall is approaching quickly.  Although I look forward to cooler weather and fall colors, it feels like it's coming way too fast!  Zach commented last night that I have a lot of food out in the fields.  It's true!  After a tough year of super wet then crazy dry, most crops pulled through and are aplenty.  We've got a thousands of pounds of food to harvest in the next few weeks...and we are psyched!


I always look forward to pepper harvest.  The plants look like Christmas trees, decorated brightly.  This week, you will be happy to also find beautiful broccoli and luscious ears of corn! 
   


This year we have been making lots of fruit juice.  Since we are so busy, we find this is the most efficient way for us to process perishable fruit.  And it's a luxury item to have waiting for us on the cupboard for winter!  Here we have plum, pear and cherry.

We hope the seasonal shift finds you looking forward to a shift in veggies too.  The cukes have quit, but the winter squash is just around the corner, along with spinach and cauliflower : )


This Week's Bounty: lettuce, arugula, radish, broccoli, corn, melon, tomato, pepper, beans, zukes


The Farmer's Table:
*cherry tomato and corn salad
*diced melon!

The Shareholder's Table:
*Tomato Basil Pie
*Tomato soup with tapioca 

Sunday, September 3, 2017

September 5th and 8th

 The Ways of Farming

(2014 season--epic outdoor tomato year)

There certainly is not a tried and true way of farming.  Even on your own property, one way may work one year and the next it fails completely.  An uncountable number of factors affect plants' performance, it can be overwhelming. 

Throughout the season, I take notes on what works, what doesn't and connect with other farmers about problems and ideas.  Of  course, during the growing season, time is constrained so many of these conversations are cut short and put on the back burner until winter.  Luckily we have several outlets (conferences, UMaine Extension and seed companies) that help tremendously.  I try and go to at least one conference every winter.  Farmer conferences are pretty awesome.  As you can imagine, we eat well, complain about the season's failures and brag about successes.  Our conferences are unique in that they are set up to allow several hours of conversational/idea exchanging time between growers rather than just going from session to session, having "experts" talk at us.  The biggest issue is that we are all movers and not used to sitting in one place for long periods of time, so our conferences are short; 2 hours - 2 days tops!

A hot topic lately has been growing in hoop houses.  The seed companies and extension service, as well as growers, are seasonally (all 4 seasons) testing different ideas (crops, crop varieties, planting dates, etc) to try and maximize hoop house growing.  Several things make hoop house growing extremely appealing and in many ways can maximize profit and yield.  I put mine up specifically for two reasons 1) to grow winter spinach and 2) to grow summer tomatoes.  One appeal to growing tomatoes indoors is that it prevents excess moisture from reaching the leaves and therefore reduces disease pressure.  Airflow is important and one way to control that is through pruning and trellising. That is exactly what I was experimenting with this year.  Traditionally, I have done what is called the "basket weave".  Twine is wrapped around support stakes and then on each side of the plant, so it's sandwiched between 2 pieces of twine.  This is repeated every foot or so as the plant grows vertically. You can see this method in the PYO cherry tomato garden.  (And in the above photo).  I've done this method for over 17 years, so I am used to it.  I do minimal pruning.  The hardest part is pounding in the stakes and then removing them at the end of the season.  Sometimes they break, bend or fall over and that can be a huge mess.  Sometimes, harvesting through all the excess vegetative matter can be a hassle too.


Another method, which I tried this year, is to "clip" the stem of the plant to a twine which is attached to the roof of the greenhouse.  The clips are reusable (or you can buy compostable ones too) and you continue to clip the plant as it grows vertically.  There is less set up and material needed in this method, the time sink is the heavy pruning.  As you can see in the photo, harvesting is easier because the fruit is easier to reach.  Studies indicate that the yield is greater too since the plant is putting less energy into vegetative growth.  Although I haven't seen much difference in yield between the two trellising methods this season, I did note that the clipped tomatoes ripened earlier.

My verdict?  I'm not sold on one over the other yet.  I did note that some varieties were harder to clip than others, so I will continue to basket weave those.  So I'll try both methods again next year and continue my experiments.  And continue taste testing of course too!


This Week's Bounty: lettuce, cabbage, beet, potato, beans, leeks, radish, tomato, melons, zukes, cukes?

Wednesday, August 30, 2017

August 29th and September 1st

The Color of Bounty

I have several parameters when choosing which seeds to buy and grow for the CSA:  
1st) Flavor 
2nd) Disease Resistance/Growth Performance on our soil
3rd) Size at maturity (I don't do baby or gigantic)
4th) Price of the seed
and lastly) Appearance

I don't usually get sucked in to the descriptions of appearance in the catalog, but I am a true sucker for flavor descriptions.  However, while harvesting, I am amazed at the colors.  And I can't lie, it makes harvesting much more fun. 


Harvesting peppers is my favorite.  The plants are soft, not spiny or hard to get into.  The bright colors treat my eyes and my stomach knows how sweet they will taste.  Lots more to come in your share this season!!


Beets! I know not all of you love them, but you must be inspired by their impressive color!  Yes, they stain our hands a dark purple when we harvest, but they are another of my favorites to look at.


Tomatoes!  Talk about drooling while reading the seed catalog!  It's almost overwhelming the sheer amount of tomatoes to choose from nowadays.  Still I focus on flavor and disease resistance...that's what will give us beauties in end.  Indigo apple was a new one last year and the flavor is remarkable...as well as pleasing to the eye.  I can't say that our hands are very pleasing after tomato harvest, they are usually a hornworm green and remain stained for several washings!  

I hope your eyes are dazzled by color during pick up and food prep.  And your bellies are happy too!


This Week's Bounty of Colors: lettuce, carrots, chard, onions, garlic, tomatoes, cukes, zukes, melon, corn, dill, parsley, cilantro

Farmer's Table:
*Porkbelly-greenbean-ricenoodle-peppers


Tuesday, August 22, 2017

August 22nd and 25th

 Ahhh Rain!

We ended up with 1.4" of rain last Friday and it was wonderful!!!  I did a walk around Saturday morning and it was so nice to see the soil a little darker and the plants perkier!  Even the birds and the bugs seemed livelier!  This photo is of buckwheat cover crop.  It has a beautiful white flower that attracts all sorts of pollinators.  If you could only HEAR this photo, it is BUZZING with activity!


The next succession of green beans and cabbage are looking happy!


This field is full of the late fall/winter luxuries like cauliflower, broccoli, cabbage, beets and carrots.


The rain even spurred the spinach to germinate--yeah!
Be sure to take a moment during pick up and walk around the farm.  It's at its peak right now and soon crisp fall air will be taking over.  See it whiles it's hot!


I spent much of my weekend in the kitchen preserving and baking.  It was lots of fun and a good break from harvesting and other serious farm labor :)  Our peach trees didn't yield quite as many peaches as we hoped, but enough to can some for the winter AND eat lots fresh.


Then I made some blueberry goodies, pickled pepperocini peppers and pesto.

Hope you are preserving summer too!


This week's Bounty: lettuce, kale, beets with greens, beans, broccoli, melon (?), pepper, eggplant, zukes, summer squash, cukes, tomato, dill, cilantro, basil


The Farmer's Table:
-cherry tomatoes, mozzarella, basil and balsamic
-cucumber, sour cream and dill salad
-sauteed mushrooms and pepper with steak and eggs
-fresh pepper, cucumber, tomato and cheese

Tuesday, August 15, 2017

August 14th and 18th

Oasis

I'm beginning to feel like my garden plots are little island oasis amidst a desert.  I'm sure you have noticed, the lack of rain has made the ground rock hard, the native plants, like golden rod and milkweed, wilt and the grass turn a crispy brown.  I grew up in Ohio and then lived in West Virginia awhile where the trees where huge, the road edges lush with wild flowers and the poison ivy leaves were bigger than my head.  Alright, I don't miss the large poison ivy, but I am starting to miss lush green.  We've had three dry years in a row now and I think I have decided to drill a new well.  It's an unexpected expense, and I would much rather buy a new implement, but I feel as though we are starting to tax our personal wells and is an important step.  A friend and dowser came and picked "the perfect" spot, so hopefully we'll strike it rich!  I even felt a pull with the dowsing rod, so just maybe...


Color me red and yellow and pink and orange and purple!  The tomatoes are coming in strong and their bright colors are much appreciated.  And the flavor is outstanding!  


This Week's Bounty: lettuce, hakurei, cabbage, carrot, beans, cukes, zukes, summer squash, eggplant, pepper, tomato and basil


The Farmer's Table: (a small sample of what we indulge in here at the farm!)
*more roast beef sandwiches, this time sliced with our new meat slicer : )
*a take on Tiella Barese, but with lobster instead of mussels (thanks to a generous gift from a shareholder!)  new potatoes and Pink Oyster mushrooms

Tuesday, August 8, 2017

August 8th and 11th

FREEDOM

The "baby" turkeys (now 4 weeks old), have been released from the barn into the jungle of tall grass, and branches. Don't worry, they can still hide in the barn if they are feeling timid and I still shut the barn door at night to keep them safe.  They still have another few weeks before they'll be feathered enough to sleep outside on their own, but for now they are having fun chasing bugs, sunbathing and exploring their new world. 


Speaking of jungles, we have been wading through the sea of cucumbers these past couple of weeks.  It's a tangle of vines, bees and prickly leaves.  We planted less this year and have harvested more than usual.  We had a record 674 lbs last week!  The field is 200' long and we have to traverse this distance while doing Cucumber Yoga the entire way.  (Cucumber Yoga is a cross between Twister and difficult yoga poses!)  And soon we will be wading this sea for melons-yeah!


Thanks to all who picked up more cukes this weekend.  I did my part to and made some Sour Mustard Pickles.


RAIN!  We ended up with .35" last night/this morning and it felt so good!  I am sure the plants will respond positively to the much needed moisture.  As you can see, the blog is a tad late this week again this week.  We have been busy!!!  Setting irrigation takes a lot of time and because of the possibility of rain, we worked double time this weekend, seeding fall crops, cover crops (to protect the soil this winter), mulching asparagus (with a rented mulch chopper/blower) and harvesting.  There is still a bit of weeding and planting here and there, but mostly now we get to harvest the bounty. Life is looking good here at Little Ridge Farm, thanks for joining in on the fun!


This Week's Bounty: lettuce, hakurei turnip w/ greens, beets w/ greens, sweet onions, green beans, new potatoes, zukes, cukes, summer squash, tomato, dill, parsley and basil


The Farmer's Table (a sample of what we're cooking for dinner)
*Roast Beef sandwiches, from our top round roast, soaked in a sugar salt brine.  Made with lettuce, tomato and yogurt horseradish sauce. (now Zach wants a meat slicer!)
*Oyster mushroom Duxelle.  So good!!!  can eat on pasta, with beef or on crackers
*New potatoes with parsley and lemon
*Summer Casserole/Lasagna.  Ham steak braised in tomato sauce.  Lovage, zukes, grated beets and cheese.
*Pasta Free--used chard leaves, eggs, ricotta, mozzarella summer squash!

Yes we ate well this week!!!!!!


Tuesday, August 1, 2017

August 1st and 4th

Fruits of our Labor  

Tomatoes are starting to ripen!  With some exciting new varieties!  (This is Tye-Dye)


New Red Oyster Mushrooms too! 


We're working hard! (just a few weeds)


And eating well, hope you are too!


This Week's Bounty: lettuce, fennel, cabbage, carrots, purplette onions (mini red), scallions, zukes, cukes, summer squash, a tomato and dill


The Farmer's Table (a sample of what we eat here on the farm!)
-Italian Short Ribs--fennel, scallion, red wine and clove
-Eggplant Caponata
-Whole chicken with cajun spiced summer squash


Monday, July 24, 2017

July 25th and 28th

Make Room for Mushrooms

This year we have added a special treat to our growing list.  Mushrooms!  We buy certified organic "blocks" from a company in Gardiner, Maine.  The blocks are compressed hardwood, organic fertilizer and mushroom inoculate.  Currently I am just growing Shiitake, but I intend to add Oysters as well.  


I set the blocks on shelves inside our "mushroom hut" and try to keep it cool (with pine tree shade and shade cloth) and moist (with a humidifier).  It takes a little over a week for the blocks to start growing and once they do, they really take off.  In order to get a second harvest from a block, I have to soak it in water overnight.  It sounds easy enough except the blocks float, so trying to keep them submerged in my barrel of water can be...comical.  


I am still perfecting the climate control in the mushroom hut.  I would like to have a more consistent size.  However, big or small, they have incredible flavor.  They are perfect for eating fresh, sauteing, dehydrating or freezing for winter soups and beef liver pate.  Be sure to try them out!


As I type, we are getting a small rain shower and boy do we need it!  The soils are dry and dusty once again and the plants will be happy for a drink.  Despite the dry, most crops are looking bright and happy and taste exquisite.  I cannot believe this is the last week of July!  With a new month, although we are still weeding, most of our days are spent harvesting and lots of new crops will appear in the share.  It's nearing time for me to plant the last of the fall crops and soon it will be too late to seed anything in the garden in order to have it mature by first frost.  Wow, this summer is flying!


This Week's Bounty: lettuce, beets with greens, zukes, summer squash, cucumber? snap peas, broccoli, scallions, fennel

on the horizon...carrots, new potatoes, beans and mini red onions!

The Farmer's Table (a sample of what the farmer has eaten)
chard, fennel and mushroom quiche
smoked pork with sauteed kale and summer squash and a few new potatoes (I had to pull up a plant to see how they were doing!  They are still a bit small but yummy yummy!)



Monday, July 17, 2017

July 18th and 21st

Summer Beauty

We are blessed with a gorgeous milkweed patch in our backfield.  The monarchs have a blast flitting around sipping nectar.  And the aroma, wow!  If only this photo were a scratch n' sniff.  Luckily the patch is right near the raspberries, so if you venture out to pick, you'll get to experience this special treat! 

The new raspberry patch is looking great!  I picked a bunch this weekend and made decadent raspberry chocolate brownies : )

The farm has been buzzing.  Although transplanting season is nearing the end, we are still putting in some important crops that will be mature in late fall.  We are also catching up with weeds (!), focusing a lot on irrigating and now, with zucchini and summer squash coming in, harvesting on a daily basis.  Humidity makes work harder but we still seem to make it through with a smile on our faces (most of the time anyway).  Hope you are enjoying summer's beauty too.


This Week's Bounty:
lettuce, kale, kohl rabi, summer squash/zucchini, fennel, sugar snap peas and garlic scapes...


Saturday, July 8, 2017

July 11th and 14th

Unveiling Summer

This week is an exciting week on the farm!  The zucchini, summer squash and cucumbers are starting to fruit, so we will uncover them from their protective lair. We are still about a week away from harvesting, but soon, real soon, the taste of summer will bless your palate!


Other excitement is the rebuilding of our rock wall.  It was becoming a bit precarious, so our friend and dry mason, Chris Tanguy, from Maine Dry Stone has taken on the challenge.  Another friend and I had built the original wall nearly 10 years ago, and although I am a bit sad to see it go, I will be more at ease knowing it wont fall down!  It's been a tight squeeze working back there, kind of like too many cooks in the kitchen, but I am impressed at how efficient his equipment is. It's been pretty fun to see all the kids (girls and boys alike) so excited to see cool new equipment in the driveway. Although the equipment is extremely handy, there is still much hand (and back!) work going into this rebuild. We were comparing notes on massage therapists and acupuncturists as I washed radishes : )


And finally the pigs are excited too!  (aren't they always?!)  This little girl's tail is wiggling a mile a minute, so happy in her new green pasture. They are out by the strawberries now, be sure to visit them! You can also check out THIS pretty cute video of them playing in water.


This week's Bounty: lettuce, chinese cabbage/green cabbage, hakurei turnips, chard, garlic scapes and herbs.


The farmer's Table: (a sample of what we ate fro the week)
*burgers (one of my favs)! from our grass fed beef.  with homemade pickles, pickled peppers, mushrooms and Spring Day cheese

*cabbage slaw (on top of 4th of July hot dogs!)

*homemade pizza (Portland Pie dough) spinach, bacon, shitake....

*yummy salads with homemade dressings (use the PYO herbs!) and diced kohl rabi

*Italian Style Pot Roast (we use lovage, from the PYO garden) soo goood!

Monday, June 26, 2017

June 27th and 30th

Berry Busy

Although I admit I am sipping a strawberry daiquiri as I type this blog, we have been working hard this week!  Weeding, transplanting and harvesting on a daily basis...and things are looking yummy! Don't be afraid to try new veggies like kohl rabi, pac choi and chinese cabbage; you will be surprised that they are just as tasty as the veggies you know like cucumbers and zucchini : )

The hoop house is full of beautiful greenery like tomatoes, herbs and even a few rouge flowers to keep us farmer's happy!

Strawberry season is underway!  Come hang with Chicken and Simon in the strawberry patch!  I can't guarantee they will help you pick, but they are sure to entertain!

This is Anna, she and her husband, Lazaro, teach Latin dance through Danza Latina.  Lazaro also instructs some super fun Latin exercise classes.  Check them out!  Zach and I have been taking salsa with them and we have so much fun!! (I also take bachata.)  Now as I weed, I mindfully review my dance moves : )  !Me encanta bailar!
 

PYO Garden is Open!

(Sorry, rhubarb is not for picking.)
The dianthus and the tall flower in the background are presently the best picking.  Below is a photo showing the proper way to cut flowers.  We try and grow "long stemmed" flowers, but some are naturally shorter. If you cut too low, you will kill the plant.

Puffa says, "please cut ABOVE any other flowers that may come so others may enjoy. Meow." Be sure to teach your kiddoes too : )

Props to Sara Sloan, fashion consultant, for gifting me my veggie LuLaRoe pants!


This Week's Bounty: lettuce, arugula, chard, beets with greens, kohl rabi, chinese cabbage, broccoli? pac choi, cilantro, dill, basil snippets

soon to come....kale, shell peas, garlic scapes, green cabbage...

The Farmer's Table:
 (A sample of what we eat during the week here on the farm.)

-lots of salads with homemade dressing and Spring Day Creamery Blue cheese
-pasta with bacon, pac choi and kohl rabi
-panko crusted pork with broccoli
-strawberries and Winter Hill Farm yogurt
-Sunnyside Farm chicken legs with grated kohl rabi slaw

Friday, June 16, 2017

June 20th and 23rd

Farm Tools

For me farm tools are like my toys.  I get excited about new equipment; potential time saved and improved farm efficiency.  The coolest thing about most of the equipment is that is very simple. Many have been invented by farmers, therefore practical, and are fully adjustable to meet the needs of any farm. And, in the past few years, new inventions for "small" farms (like ours) have come to the market.  With the wet spring, and my desire to find a cultivator that works better on heavy clay soils (like ours) brought me to borrow this piece of equipment from Maine Farmland Trust.  Although it wasn't a miracle worker,  I think it is moving in the right direction for our situation.


Hoes. Oh we have many!  And we use them often!!  Since it's been so wet, we have not done much weeding. We took a stab at it with these tools on Thursday and boy did we have our work cut out for us! I like weed free fields for many reasons; better airflow around the vegetables, clean fields leave more nutrients for the veggies, harvesting goes much faster and for me and my clutter free personality, it looks nicer.  For some reason though crab grass found its way here a couple of years ago and that is mostly what we are battling now.  It was like trying to hoe sod....literally.


Our hands. They are rough and cracked and permanently stained.  Jean's grand kids are appalled that she can't keep her fingernails polished and Zach complains that my hands are rougher than sandpaper. Yes, we could wear gloves, but most of the times it just isn't practical.  They do many tasks on a daily basis and although they may not look very pretty they serve us well : )

It's been a busy, labor intensive week of transplanting, covering transplants, getting irrigation set up harvesting and starting in on weeding. At times I felt a little discouraged at how far behind some things are (like the strawberries) and about how far behind we are on some tasks (like weeding) but then as I walked the farm to make the harvest list for next week, I am excited that some of the veggies are making their appearance earlier than ever before (like beets and broccoli).  Every year is different, generally everything works out in the end, and it always feels bountiful.


This Week's Bounty: lettuce, spinach, broccoli, beets, purple kohlrabi, pac choi, rhubarb and asparagus for half shares.


The Farmer's Table: (A sample of what we eat during the week here on the farm.)
please note : )  Chef Zach was away most of the week so it was up to farmer Keena to feed herself.  I ate a bit more simply, but still loaded up on greens!

*Lightly sauteed tat soi with 2 eggs fried in lard
*Lisbon House of Pizza -- (plain cheese) I added sauteed kale and a side salad
*chicken wings (from Sunny Side Farm) homemade ranch dip and parsnip fries (so yum!)
*rice with sauteed pork, beets and pac choi
*leftover rice with lightly steamed asparagus and egg and  Parmesan
*yogurt (from Winter Hill Farm) peanut butter, lettuce, frozen blue berries and water smoothies



Tuesday, June 6, 2017

June 6th and 9th

Plant with a Passion

Just finished harvesting and washing beautiful greens today for pick up. It's chilly and rainy and my hands aren't typing very well since they are still a bit numb. Every year brings a different set of challenges; last year dusty dry and this year cool and wet.  Despite this challenge, my spring kale is more beautiful than ever before and am reminded that the rewards of this job are great.


Last night I sat eating another amazing dinner of fresh greens and grass fed beef, listening to Etta James. The dinner scene sounds very romantic, but trust me, it's not. I sit at the counter while Zach stands in the kitchen, analyzing every bite he takes. Mostly wondering if he should have added more lemongrass cubes, sauteed the beef a bit less or used the wok instead of the frying pan. Most people talk about their day, world news or watch TV, but here it's all about the food. I'm like the teenage kid, sitting at the counter with fork in hand, so hungry from my day and ready to gobble anything down in 3 bites. Zach reminds me to take it a bit slower and focus on the flavor. I concede to a point, I'm hungry.  


Hope you have a moment to taste the flavor and "eat your veggies"



This Week's Bounty: loads of lettuce, pac choi, kale, parsnips, scallions, herbs and asparagus for the full shares


The Farmer's Table: 

From the wok -- Stir fried parsnip, pac choi and carrot with peanut sauce

Arugula, buttercrunch salad with dill, Spring Day cheese, home made pickled peppers and maple vinaigrette. Buttered bread.

Lemon grass haddock with pureed parsnip and smoked chili garlic spinach

LRF cheese steak -- Minute steak sandwich with frozen peppers, onions, homemade cheese sauce and chipotle arugula

Monday, May 29, 2017

May 30th and June 2nd

Cool Spring

We spend much of our time transplanting May-June.  Almost every minute actually, even though there are loads of other tasks to be done as well.  Before we plant, we dunk each flat into a tank of "nutrient tea".  It's a mix of worm castings, crab shell flour, humates and coral. It smells a bit like a fishy ocean, but the plants love it.  Apparently so does Chicken.


Typically in the spring we cover plants after we transplant them. Sometimes it's to keep them warm and other times it's to keep pesky bugs off of them. Chicken likes to use it as his treadmill. 

Under this fabric, the plants stay cozy and bug free.  It is labor intensive to cover plants (especially on windy days). I admit it is not my favorite farm tasks, but the end result is rewarding. This tat soi, lettuce, chinese cabbage and pac choi are looking very delicious! You will find some of them in your pick up this week!


This pigs are also enjoying their greens! We let them out to pasture this weekend and they had a ball. Rooting, running and chomping on grass. They even had a romp out of the fence...hopefully that will not be the norm for them this summer!


We are excited for this week's bounty even thought it has been tremendously cool and wet.  Time to target your inner rabbit and nosh on some spring greens!


This week's Bounty: lettuce mix, head lettuce, spinach, tat soi, pac choi, scallion, chive, asparagus and parsnips


Farmer's Table: 

Marinated pork chop fried rice with carrots, scallions and parsnips

LRF grass-fed Beef and Parsnip stew

Cajun pork roast with sauteed sweet peppers (some available for sale in the freezer!)

Pork stock (made from the roast bone) with rice and spinach

Dung Po (pork belly) spinach, scallion with rice pasta and homemade plum sauce

LRF grass-fed beef burgers with fresh lettuce and homemade pickles