July CSA News
Grass Is Greener Gardens CSA News
Down on the farm:
Well, we started off with a bang again this year. Its always something. This year it was rain, rain and more rain. We have been very fortunate to escape major damage. For a few days, areas of the farm were flooded, but overall we have been lucky. Its July now and we are in full swing.
Hens are laying eggs at their peak. They’re also starting to get treats from the garden. They spend their days pecking about the yards, talking a lot and plotting against the fox and raccoons.
Chickens for eating are abundant here right now. Between now and October, we will raise an additional 2000 birds for our CSA, restaurant customers and farmers’ market customers.
Sheep and lambs are roaming the pastures as well. When it gets hot, they get lazy and sleep in the shade of the walnut trees that overhang their pasture.
Our turkeys are by far the most entertaining animal on the farm. They’re about 6 inches tall now. They can fly. That’s different than standard commercial turkeys, which typically are not capable or interested in flying. Once in a while they all let out a gobble-gobble-gobble at once and it sort of sounds like they’re laughing at you. (They seem to do this when they witness a human doing something stupid.)
As for our growing fields, we focus almost exclusively on potatoes, garlic and sunflowers for cutting. We planted potatoes at our open house this year. Yesterday, we harvested the very first early, baby new potatoes. While there are in fact, an enormous number of potato beetles munching away, we still think this will be our best potato season ever. Maybe it’s the magic of having kids aged from 3 to 10 planting the seed potatoes? Maybe the rain? Who knows but we’ll take it. Garlic is harvested in just a few weeks.
Interesting Extras:
Here is a list of things we do not include in CSA shares: Whole Hams, Smoked Pork Hocks, Beef Liver, Fresh Lamb Dog Bones, Beef Soup Bones. Whole Hams are about 7 lbs and are 4.75 per lb. Everything else above is $2.00 per lb.
Chicken Notes:
We are raising chickens from 3 to 5 lbs. Our average size is 3.25 lbs. We will have some large roasters (about 5 lbs) coming in July. These are perfect for Sunday Supper. Use the leftovers for stock. In the September share we will be including chickens that are a heritage breed. We raise this type of chicken, called a Rhode Island Red, only twice yearly. They grow a bit slower than our standard chicken, and have a thinner breast and are a bit darker in color.
Turkeys
Heritage Turkeys will be available in November. We raise two heritage breeds; Bourbon Red and Standard Bronze. These turkeys are entirely different than a Butterball. Much longer in appearance they have a more natural breast size, a darker overall color and a skin that cooks more rapidly. They have a smooth, subtle, delicious flavor. Turkeys are $4.50 per lb and dress out between 8 and 20 lbs. I imagine this is the kind of turkey the pilgrims had at their table. In order to get a turkey, you have to make a reservation. If you would like to reserve a turkey, please let us know.
My garden and Troy Community Garden CSA:
In past years I have grown as much as time and space would allow. This year, I contained my garden in a 40 by 40 foot plot. Smaller is better. I can take care of 40 by 40 feet and get good results. We also joined a produce CSA. Because we already make deliveries to Troy Community Farm in Madison, we selected their CSA. I should have done this a long time ago. Every week I get a bag (or two!) of fresh, local, certified organic produce. I am so excited to get it each week and tear through it. Like a kid in a candy store! Which leads me to an interview with a Grass Is Greener Gardens member, Cheers, Jackie, Grass Is Greener
Harry Rhodes Talks About Growing Home
Harry Rhodes, a new member of Grass is Greener Gardens, is Executive Director of Growing Home a non-profit organization which provides job training and creates employment opportunities for homeless and low-income people in Chicago within the context of an organic agriculture business. Growing Home operates two urban farms on the south side of Chicago, and a 10-acre certified organic farm in Marseilles, IL. Here, Harry speaks about Growing Home and his family’s reasons for selecting a meat CSA.
How do program participants find out about Growing Home?
We recruit people who have been homeless or incarcerated via social service agencies that we partner with. We also receive many phone calls and requests to join our program from people who have heard of us through the internet or word of mouth. Each year we have a long waiting list of people who want to join our program.
How long do participants typically take part in your program? Are there time limitations? Do they leave once they achieve certain goals or develop particular skills?
People can participate from the beginning of April through the end of October. Our goal during that time is to give people a true job experience and teach them new skills so that they can find full-time employment. Some people leave the program before the end because they find employment. Since we began this past April four people have found outside employment.
Growing Home also offers a CSA in Chicago. How many members does Growing Home have?
Growing Home has 100 CSA members in Chicago and Evanston. We also have members who pick up at our Les Brown Memorial Farm in Marseilles.
What drew you to Growing Home?
When I moved with my family to the Chicago area in 2001 I was looking for work in the not-for-profit world. I was introduced to Les Brown, who was the founder of Growing Home, and thought the idea of urban organic agriculture and job training for homeless people sounded like a real challenge, and a good opportunity. I have been working there ever since, and enjoying seeing the development of the organization and the change it has had on program participants.
Why did you join Grass Is Greener Gardens?
We get great organic vegetables from our home garden and from Growing Home, but were looking for a good source for meat. Our son told us about Grass is Greener Gardens, so we visited the farm in the spring. We loved our visit there, and were excited to hear that they offer a meat CSA. We are very pleased that we joined. The meat is all excellent.
How has Growing Home and Grass Is Greener Gardens affected the way you eat or cook?
We eat much more fresh food than we used to, and try to avoid processed foods. We try to eat only organic and locally grown and raised foods. I have also been influenced by Michael Pollen’s books.
Visit Growing Home Here
Featured Meat: Summer is about...Brats
Summer is for grilling isn’t it? Brats, or bratwurst…a German style sausage- pork or beef. It’s all delicious. But, what’s the brat really?
The oldest known recipe for Bratwurst was discovered last year, according to Reuters. The recipe, inscribed with pen and ink on parchment, dates to 1432 when strict laws were already in place to insure that bratwurst makers used only fresh and pure meat. Should you happen to visit the town of Erfurt in Thuriniga, Germany you can view the recipe at the Bratwurst Museum (http://www.bratwurstmuseum.net/).
Directly translated, bratwurst means “finely chopped meat sausage”, a little repetitive, right? But traditionally, made of pork and beef, bratwurst is seasoned with spices including ginger, nutmeg, coriander and caraway. However, regional variances and traditions result in distinct brats. For example, Thuringer Rostbratwurst, what we normally associate as a brat, is eaten with hot or sweet mustard and ketchup on a bread roll. While Bratwurst from Nuremburg are much thinner, typically served three on a bun, are soaked in milk and roasted. This style gets its special flavor from marjoram.
In the United States, bratwurst is ubiquitous in areas where German emigrants settled. Brats are typically served on a hot dog bun or hard roll with ketchup, onions, sauerkraut, relish, cheese and mayonnaise. Sheboygan, Wisconsin claims the title of “Bratwurst Capital of America,” celebrating the brat annually during the first Thursday through Saturday of August.
Generally sold fresh, brats are best grilled or sautéed. Look for lamb, pork and beef brats in your next share. And eat summer!
Grilled Bratwurst, Scallions and Tomatoes
Take advantage of July’s harvest and serve with grilled corn and skewers of grilled okra.
1/4-cup beer
3 tablespoons coarse-grained Dijon mustard
1-tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme
8 scallions
4 medium sized tomatoes
4 bratwurst
2 hard rolls
Prepare barbecue (medium heat). Whisk beer, mustard, oil and thyme in small bowl to blend. Brush scallions with this mustard dressing.
Grill scallions, tomatoes and bratwurst until golden brown. About 20 minutes for the bratwurst. Brush bread with mustard dressing and grill until lightly browned, about 1 minute per side.
Place toasted bread on plates, top with bratwurst cut in half lengthwise. Arrange two scallions and one tomato over the bratwurst. Serve additional mustard on the side. Serves 2.
Our Writer:
Grass Is Greener Gardens member Gentle Wagner wrote our July 2008 newsletter. A recent transplant to Chicago from San Francisco, the fruit and veggie CSAs are common on the west coast, but Gentle was especially excited by a meat CSA. Quite simply, Gentle loves meat and in the Midwest why wouldn't you get it from a local farmer? Gentle is a Curatorial Consultant for museums and private collectors. She spends her spare time reading about food, cooking and eating.
In August, Gentle will return to San Francisco but will continue to write our newsletter for the season. Thanks Gentle!
