Thursday, July 21, 2011

Let's talk Veggies

Almost all of the veggies in the garden were grown from seeds. Our supplier is a seed cooperative based in Maine, FEDCO. They specialize is cold weather hardy cultivars for the North East. They also have a wide variety of certified organic and heirloom varieties. They do not sell genetically modified seeds.

 Modern industrial farms tend to grow huge numbers of only one species of plant. This is referred to as a monoculture. These chosen few species are selected for their high yield and immunity to pests. It is far more efficient to grow one species over a large area since you can develop uniform growing and harvesting requirements. Heirloom plants are loosely defined as plants that are openly pollenated and grown in an earlier era. Many growers who choose to grow heirloom plants do so to help preserve genetic biodiversity.

Red Russian, White Russian, and Rainbow Kale!
It was one of the first vegetables to come in this season and has become a staple of my summer diet.
FEDCO Seed Descriptions
Red Russian (60 days) B. napus (pabularia group) Open-pollinated. 
Called Buda Kale by Fearing Burr in 1863, Ragged Jack by Vilmorin- 
Andrieux in 1885, and Communist Kale in 2006 by workers at Darthia Farm 
in Gouldsboro, ME. Russian traders brought this Siberian heirloom to 
Canada in the 19th century. It has undergone a rousing revival in the last 
dozen years. Its oakleaf foliage colors after fall frosts. Red and purple leaves 
change to dark green when cooked. Use soon after picking, or chill leaves in 
cold water; otherwise wilts quickly. Vigorous edible landscape plant has 
proven a big hit with customers for its unsurpassed tenderness and delicate 
flavor. Tolerates outside temperatures of 14˚ double-covered under Agribon 

3459WO White Russian OG (60 days) B. n. (pabularia group) Open- 
pollinated. A flat-leaf Siberian type, silvery green with white veining. 
Similar to Red Russian, but a few inches taller, a third more productive, with 
larger, more serrated leaves. Also, much hardier than Red Russian, will hold 
into November without protection and thrive in an unheated greenhouse, 
even if temperatures go down to 0˚. Gene has harvested White Russian 
outdoors in Waterville out of the January snow. If season is extended, White 
Russian will produce new clusters of smaller tender secondary leaves from 
old axils. As with other Siberian kales, flavor gets sweeter with frost. OT- 
certified.  

 
3466LO Rainbow Lacinato OG (61 days) Who but 
Frank Morton would think to cross Lacinato with 
Redbor? The result? A stunning new kale that 
combines some of the best features of both. It looks 
like Dinosaur kale overlaid with reds, blues and 
purples. In addition to its color, Redbor lends its 
productivity, super cold hardiness and reluctance to bolt 
to this heavenly combination. Curly edges, red 
veins, purple leaves, blue-green 
leaves, what a banquet of diverse 
shapes and colors! OT-certified. ➀ 


Monday, July 11, 2011

Rabbit - YUM (warning, animal lovers/ vegetarians might want to skip this post- sorry nikki)


New Zealand white rabbits are the most common breed of meat rabbit found in the United States. Male rabbits (bucks) are slightly smaller than and female rabbits (does). Does have a flap of fur below the chin called a dewlap, which young rabbits nest in. New Zealand white rabbits are characterized by their large muscular bodies. They also carry an genetic abnormality, albinism, which is why they are white with pink/red eyes. Rabbits are fertile year round and their gestational period is around 28 to 31 days long. Friers (rabbits weighing about 3 and 1/2 lbs) are ready to butcher at about 6 weeks. Full grown rabbits weighing between 8 and 12 lbs are ready to butcher at 10 to 12 weeks of age. 

Rabbits need very little room to grow and are considered to be one of the most efficient animals to raise for producing the greatest amount of meet with the lowest amount of feed. Our rabbits are raised in cages and in rabbit tractors. The rabbit tractor is dragged onto fresh grass every morning and evening. We also feed the rabbits pellets. 




Farmer Joe kills, skins, and butchers rabbits on site. These are for home consumption only! The rabbits are killed quickly and calmly with a swift blow to the head with a wooden stick. In the above photo Joe is skinning a rabbit. He starts just above the feet and the skin is peeled off easily. The rabbit is then gutted, washed, and butchered. It is a surprisingly clean and simple process. Much easier than processing chickens. 


Rabbit meat is very healthy, it is a low fat, lean, white meat. Joe packages the meat up by body part. Back legs, front legs, back strap, and loins. Apparently the loins and front legs are good for stew meat. The back strap is delicious just sautéed up with a little butter. I've been browning the back legs with a little olive oil and then letting them cook in a mixture of broth, onions, parsley, dill, cilantro and garlic. After two hours in the stew pot the meat is delicious and tender. I make gravy out of the remaining juices and walhalla! DINNER IS SERVED! 


At least Nathan really seemed to like it! 

Friday, July 8, 2011

I'M ON NCPR!!!


Check out the following link for more information on the Essex Grange Mixer for young farmers. North Branch Farm and yours truly are mentioned!
http://www.northcountrypublicradio.org/news/story/17981/20110708/motley-crew-of-farmers-celebrates-a-passion-for-the-land