This Saturday, August 2 : Garlic Harvest Party!

(Come rain, come shine, come hot, come cold…. We’ve got plenty of large, covered shelters from the rains and the shines; nice places to take a break, have a seat, do some shade work, visit with friends new and old, eat some food, drink some drink. We’ll find an easy way to be comfie, regardless!)

 

This foodie-fest is central to building our farm-ily.

 

The opportunity to spend time

with your like-minded locavores.

 

Swaddled babies to favorite grannies,

and all in-between!

 

Do not let a thing hold you back from this day!

 

 

It’s a Foodie-Fest;

a Work Bee

& a Potluck!

 

Tenth Annual

Swier Family Farm

Garlic Harvest Party

 

 

Saturday 2nd August

 

 

9am – 5pm (or until done!)

potluck around 1pm, or so

 

Yep, it’s a Party and you’re all invited! Come one, come all, bring your friends and family! (no, you don’t have to be part of the CSA, course not!)

 

Come for an hour, come for the day, stay into the night! We’ll be visiting with friends old and new – getting to know our CSA friends better and better. You’ll see where and how your food is grown. We’ll eat around 1pm (or so). We can take a farm tour after lunch, if you’d like.

 

Bring an instrument if you’d like, and a camera. Please no pets.

 

bring some pruners,

if you got ‘em

 

(we’re often a bit short on pruners)

(see those pruners gripped in their workin’ hands?)

 

pruning off garlic necks, which year??

my Mom, Evelyn & Tim garlic 2013

 

 

If you have any questions or concerns, contact me directly. Need directions? Just ask. Don’t let anything hold you back from coming and enjoying!

 

(Come rain, come shine, come hot, come cold…. We’ve got plenty of large, covered shelters from the rains and the shines; nice places to take a break, have a seat, do some shade work, visit with friends new and old, eat some food, drink some drink.)

step out your car

take your hat off

stay awhile

(like Janek did!)

 

 step out your car, take your hat off, stay while Janek

or put your hat on

and stay awhile

(like Sirah does!)

 

Sirah, late May 2014

 

It’s a Potluck (around 1pm, or so)

 

please bring a dish or drink to pass!

 

Please bring a dish or drink to pass. This is one of the year’s best meals, guaranteed! (or your food back?) The food’s been absolutely exceptional, delectable, incredible and inspiring each and every year. Always been great company to share it all with too.

Bring any picnic ware you might have, your favorite drink(s), some outdoor chairs, if you can.

just a small portion of the 2013 food spread – oh my!

2013 garlic harvest party food spread

bring a smile

Sirah, garlic party 2013

bring a friend

chatting at the party, garlic party 2013

work up an appetite

plucking garlic from field 2013

work up an appetite

Airlia 2010 garlic harvest

I mean, you’ll work up an appetite!

what great helping hands from all! thank you!

and we’ll eat, of course!

garlic harvest party 2013

be part of the clean plate club

the leader of the clean plate club, Sirah,  garlic party 2013

 

It’s a Work Bee

bring your hand pruners!

 

our bees March 2014

 

Come prepared for the weather, whatever it may be, and for some work. There’s all sorts of work for all sorts of people. The harvesting of garlic, as we do it, is time and labor intensive – and we’re going to get it done!

We’ve got work on your hands and knees, standing straight up, sitting in a chair, and on ladders – oh my! I’m telling you, something for everyone!

Wear some work clothes – and bring a second (third?) set, just in case. Be prepared for the elements – and bring some hand pruners, if you’ve got them (to cut the “necks” of the garlic).

We are a working farm, and you will help us get this work done!

 

 

farmphotosgarlic10 020

David loving on the garlic

“You should market this as therapy!”

honestly, David said that!

garlic harvest 2012 001

farmphotosgarlic10 028

farmphotosgarlic10 014

farmphotosgarlic10 030

 

garlic harvest 2012 003

garlic before cleaning - 2013

workers in the distance!

farmphotosgarlic10 030

happy garlic day 2010

cured garlic - ready for you!

 thank you!

What’s in the Brown Bags?? Major Mushrooms!!

what’s in those brown bags, Chris??

 

mushroom CSA shares May 15 2014

mushrooms!

yep, our own homegrown, artisanal, outdoor, natural log

mushrooms.

swier family shiitake

I’ve been harvesting our shiitake. Many of you signed up for our Mushroom CSA. You’ll get them at a reduced rate, and directly in your Veggie crate! (Some of you’ve about hit your 3# total amount for the share, let me know if you want more.)

What I have in addition, we bag and bring to the curbside. These sell like hotcakes. Especially if I have one or both of our daughters along to tend the mushrooms, draw some attention to them, etc, etc.

$10 for 3/4 pound

Keep your eyes peeled if interested.

EYES PEELED

Remember: BROWN BAGS.

the dreaded gall : Sirah’s gall bladder surgery : calling on the Farm-ily

(don’t forget : Garlic Harvest Party

click HERE for details)

 

Remember about the labor shoestring situation?

Well, on top of our already hyper-narrow labor margin, Sirah, our experienced, hired farm hand, has been out and away for emergency Gall Bladder surgery. OUCH.

Sirah, late May 2014

we wish her a speedy recovery.

back up and at it all as soon as able.

 

So last week, Thursday July 17, my family rallied to help the old man get ‘er done.

girls getting it done

thank you family.

We quick made some calls and found some other help too. For this week (and next week, and beyond??) It’s been

spring training

all over again. But it’s not spring (though maybe spring-like weather?).

Spring Training is the time when we all start working together, getting up to speed, trying to figure out how all the pieces fit together, do all sorts of new things, and build our speed and ability. Try to build “the team”.

It’s best, of course, when this happens in Spring.

When the clock’s not ticking so loud, so fast… When the harvest and delivery deadline is not so

looming.

 see how it’s RED, unflexible, unforgiving, talk about OUCH.

Tuesday took every ounce of energy, and every second of time to get it done even as well as we did (Kate, Korie, and I). Tuesday’s harvest is about twice the size of Thursdays. This was Korie’s first harvest day. And our harvests are growing each week too. In complexity and quantity. It’s good news.

Talk about immersion! Korie has been a welcome addition, very hard-working, very capable, very willing. In one weeks time we have done, literally, every last activity I do in any one year with our hired help, except seeding new plants.

she has:

planted out to the field

irrigated

harvested veggies

jumped-up transplants

harvested mushrooms

weeded

trellised tomatoes

so, I’m calling on our farm-ily,

if you’ve got time,

Tuesdays

or Thursdays,

after 12 noon,

we could use your help!

 

thank you

Harvest Five: July 22 & July 24, 2014

some friendly reminders

(wow, what a color, huh?)

these are hyperlinks, click on ‘em if interested:

Garlic Harvest Party

Saturday 2 August

Open Invitation!

 

Mt. Pleasant Shareholders : BEWARE!

 

Some July Farm Photos

 

If you are not finding my (more than) weekly posts easily on facebook,

please Follow Our Website/Blog instead

 

Swier Family Farm Recipes Page

 

Swier Family Farm Veggie ID Page

 

 

and, yet again, mark your calendar

and attend:

 

the garlic harvest party

Saturday August 2nd

9am-5pm, anytime in-between

potluck around 1pm-ish

 

“I love me a pot luck with garlics!”

a priceless comment,

as cut and pasted from one of our CSA share holders,

who will sadly (for all of us) be in Chicago

Saturday August 2nd

 

but you’ll be out in Remus,

right?

 

Right!

 

 

 

what’s in those brown bags, Chris??

 

mushroom CSA shares May 15 2014

mushrooms!

yep, our own homegrown, artisinal, outdoor, natural log

mushrooms.

swier family shiitake

I’ve been harvesting our shiitake. Many of you signed up for our Mushroom CSA. You’ll get them at a reduced rate, and directly in your Veggie crate!

What I have in addition, supplementally, we bag and bring to the curbside. These sell like hotcakes. Especially if I have one or both of our daughters along to tend the mushrooms, draw some attention to them, etc, etc.

Keep your eyes peeled if interested.

EYES PEELED

Remember: BROWN BAGS.

 

 

sample full crate, Thursday 24 July 2014

 

in your crate

beets

green cabbage

beet tops (bagged) (see recipes below)

baby red russian kale (bagged) (see recipes below)

carrots

green onion

toscano kale (loose) (see recipes below)

bastante broccoli (blanch & freeze)

snow and/or snap peas

Share Crate:   happy rich, cukes, assorted summer squash, zucchini, patty pans, broccoli, toscano kale

the share crate, sooooo orange

sample share crate, 24 July 2014

recipe/usage: kales

 

Christine’s Kale Salad

 

just a little note, this years’ (where does that apostrophe go??) kale is

full-sized toscano kale

toscano/lacinato/dinosaur leaf kale July 2014

and baby/junior red russian kale

red russian kale - harvest 12 - 2012

Little did I know how much Christine R. enjoys her kale salads, until one week she was willing to trade her basil (what!?) for kale. My mind was pleasantly blown. To be frank, she has been “forced” into this favorite kale salad by the non-stop frequency of kale coming in your CSA crates. But she now enjoys it so much that she’s “even bought some kale at the grocery store, and it wasn’t as good as yours, Chris”.

Thursday, on the curbside, she explained to Cheryl B. how to make her kale salad. I eaves dropped.

 

Rip and Tear the leaf off the stem. Chop the leaf very fine. To ease the inherent tough nature of the winterbor kale leaf, Poke and Stab repeatedly with a fork. Pierce it again and again, throughout. (Christine, did I get the sequence correct?)

Dress with your favorite dressing Now. The pokes and stabs will help the dressing “marinate” the leaf, infusing and tenderizing it.  (Our girls have really enjoyed Caesar dressing on their winterbor. Me too.) Store in an airtight container in the fridge, you’ve got salads marinating, ready to eat on a moment’s notice.

 

an awesome dressing for your greens

 

Salad Greens with John’s Oil and Vinegar DressingZephyr Community Farm

1 cup red wine vinegar

1 cup olive or canola oil

1 tablespoon horseradish mustard

5 tablespoons tahini

1 tablespoon honey

1 pinch salt

1 pinch pepper

salad greens

garlic scapes

Chop fine, one large handful (approx 10 stems) garlic scapes. Mix all other ingredients (except greens and garlic scapes). Toss scapes, greens, and dressing together. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing. (source: From Asparagus to Zucchini)

 

use up the greens!

 

Green Gumbo: or, or “How can we eat all those greens!”

Cooking time: 90 minutes, plus 30 minutes prep.

Ingredients:

4 cups vegetable stock

6 Tbs olive oil, or 1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

1/2 medium yellow onion, chopped

1/2 green bell pepper, seeded and chopped

2 celery stalks, chopped

2-3 garlic cloves, minced

1 1/2 tsp dried  thyme

1 tsp dried oregano

1/2 tsp  cayenne

1/2 tsp smoked paprika

1/4 tsp white pepper (optional)

1 chipotle chili in adobo sauce, diced

2 pounds (about 8 cups) greens, cleaned, stemmed and roughly chopped, of any combination: collard, mustard, beet, kale, chard

1 1/2 to 2 tsp salt

ground black pepper

4 cups cooked basmati rice, made from 1 1/3 cups uncooked rice

Method:

Keep the stock warm over low heat in a covered saucepan.

Prepare the roux: In a large pot that will eventually encompass the whole gumbo, heat the fat over high heat just until either the oil smokes or the butter bubbles actively. Lower heat to medium, add flour, stirring til completely blend.

Stand by the pot at least 15 minutes, constantly stirring as it changes color from blond to a shade of burnt orange.

Remove from heat and add onion., bell pepper, and celery ( known as “the trinity” in Creole cookery), plus the garlic. Stir to combine, return to medium heat, and cook until softened, about 10 minutes.

Slowly add simmering stock to the roux., while stirring. Bring mixture to a boil, cover and reduce heat to low.

Stir in the dried spices and chipotle chile, followed by the greens, which will wilt and shrink. When the greens are wilted, add salt gradually, plus black pepper, then taste and re-season as needed. Cook over medium-low heat for about 40 minutes, until greens reach desired tenderness.

Serve gumbo over rice.

Yield: 6 to 8 servings

source: The Meat Lover’s Meatless Cookbook. Kim O’Donnel. 2010.

 

Chris, why are you

soooo late

in posting this week??

 

Remember about the labor shoestring situation?

 

Well, on top of our already hyper-narrow labor margin, Sirah, our hired farm hand, has been out and away for emergency Gall Bladder surgery. OUCH.

Sirah, late May 2014

we wish her a speedy recovery.

back up and at it all as soon as able.

 

So last week, Thursday July 17, my family rallied to help the old man get ‘er done.

girls getting it done

thank you family.

 

We quick made some calls and found some other help too. It’s been

spring training

all over again. But it’s not spring (though maybe spring-like weather?).

Spring Training is the time when we all start working together, getting up to speed, trying to figure out how all the pieces fit together, do all sorts of new things, and build our speed and ability. Try to build “the team”.

It’s best, of course, when this happens in Spring.

When the clock’s not ticking so loud, so fast… When the harvest and delivery deadline is not so

looming.

 

Tuesday took every ounce of energy, and every second of time to get it done as well as we did. Tuesday’s harvest is about twice the size of Thursdays. This was Korie’s first harvest day.

Talk about immersion! Korie has been a welcome addition, very hard-working, very capable, very willing. In one weeks time we have done, literally, every last activity I do in any one year with our hired help, except seeding new plants.

 

she has:

planted out to the field

irrigated

harvested veggies

jumped-up transplants

harvested mushrooms

weeded

trellised tomatoes

so, I’m calling on our farm-ily,

if you’ve got time,

Tuesdays

or Thursdays,

after 12 noon,

we could use your help!

 

thank you

Garlic Harvest Party – You’re Invited: “Community Supported”

It’s a Foodie-Fest;

a Work Bee,

& a Potluck!

 

Tenth Annual

Swier Family Farm

Garlic Harvest Party

Saturday 2nd August

9am – 5pm (or until done!)

potluck around 1pm, or so

 

 

Yep, it’s a Party and you’re all invited! Come one, come all, bring your friends and family! (no, you don’t have to be part of the CSA, course not!)

 

 

swier family farm garlic

yes, once again,

it’s come to my

immediate

attention

 

I

am not

the most

competent

party-planner

 

please do forgive me.

 

(if you’d like to see one of my errors in planning, click HERE)

 

but, I try. and I’ll try again now.

 

this is a hyperlink, click on it if interested:

 

Garlic Harvest Party

Saturday 2 August

Open Invitation!

 

Yes, I admit, it did take some people pointing out to me my somewhat work-centric focus in my party planning. There was a somewhat small intervention which needed to occur. It did.

to my inter-veners,

thank you!

let me try again.

I have hope,

and an inspirational outlook

inspiration!

of course I’m work-centered.

yep.

 

We have a friend. She sent out an invitation, many of you have seen it. It’s incredible: Detailed, Concise, Very Explanatory, Time-lined. It’s clear. It’s fun. It’s quite an invitation.

 

me,

I think,

“build it and they will come.

of course.”

 

“invite them and they will come.

of course.”

 

Two years back we had some very good conversation about what I’d like the Garlic Harvest to be. Believe you me, much more than just work.

 

but,

we are a

working farm

And we need to get the work done.

You’ll help us. Many hands make lighter work. Surely.

 

but,

the garlic harvest party

is so much more.

 

 

not just a

a Work Bee

 

it’s also

a Foodie-Fest;

& a Potluck!

 

it’s a chance to come out to our farm, where your CSA food is grown,

to spend some time with your fellow CSA shareholders,

to get to know one another better…..

 

to build community

 

see you there.

 

right?

Social Media + Chris + CSA = Mixed Results

just a few reminders

 

these are hyperlinks, click on ‘em

 

Garlic Harvest Party

Saturday 2 August

Open Invitation!

 

Mt. Pleasant Shareholders : BEWARE!

Some July Farm Photos

 

If you are not finding my (more than) weekly posts easily on facebook,

please Follow Our Website/Blog instead

 

So, yes, let’s talk social media… I’m sorta comfortable hacking my way through this new-to-me frontier. But it is just that: hacking.

I’m at a loss much of the time. But I do my best. Sometimes with mixed results.

I don’t use social media very well. Not according to its rules, social norms, mores… all that jazz. Why?? Because I’m in seriously foreign territory I venture to only now and again. I’m off-line 99.98% of my life (that’s a rough estimate, I rounded downward).

 

My face is currently pretty RED on facebook right now.

RED from embarrassment.

And a little RED, I admit, from frustration too.

 

so…. embarrassment??

 

Yes. I tried to create an Event, on Facebook, for our Garlic Harvest Party.

check it out: click HERE

 

I thought I could handle this. I couldn’t. I shouldn’t have tried even.

now it’s just sheer embarrassment.

 

I posted that Event on facebook lickety-split. I was pretty impressed by my fabulous efficiency. I figured I’d let that bird out of it’s cage and it’d just

fly

gracefully

all

on

its

own.

 

See how naiive I am?

 

The next time I was at the Library to use the internet (99.98% of my time I am not at the Library), I was shocked. The Event had not flown gracefully. As a matter of indisputable fact, it nose-dived and crashed to the ground below. OUCH.

I tried to spend the 10 minutes before the Library closed to trouble shoot that crash and burn. I thought, as I poked around almost aimlessly, “Oh! Invite! Invite! Invite!” There’s a button there to invite. Check it out how handy. That’ll send the Event high off the ground and far into orbit. Gotta do it.

Well, sadly, embarrassingly, I have Zero friends.

I mean Zero. 0. Wow.

And it’s right there on the www for all to see. Wow.

how embarrassing

Though this did make a great story and a great teachable moment at supper time when I told the girls how much of a social misfit their Pops is on the internet. But that it’s still okay to be me. 

I told Kate, “Maybe I should delete the Event thing and just pretend I never tried”. She laughed pretty hard and said, “You probably won’t be able to figure out how to delete it.”

I decided to not even try today. I do think it’s kinda funny. Serves me right, thinking I know what I’m doing. Oh well!

 

Honestly, my infrequency on the internet really limits my capacity for in-the-exact-moment, spontaneous STUFF that social media seems to REQUIRE.

 

But, that does not limit your usage of our social media sites,

or does it??

maybe some, what do I know??

 

I’ve tried to pick a lot of people’s brains about how to better use our BUSINESS FACEBOOK SITE, or our WEBSITE/BLOG too, for that matter.

 

sooo RED with frustration on facebook??

 

One conclusion I’ve reached recently,

especially after talking to Ben C., is that:

 

if you are following us on facebook,

and you really aren’t ever finding our stuff in your feed,

Follow Our Website/Blog 

instead

 

 

 

The Share Crate (formerly known as the Community Crate, the Grab Crate, the Trade Crate, That Orange Crate, Prince, etc, etc…)

introducing

the Share Crate

 

one of the many Share Crates, Thursday July 18

the other day I was working with Ila.

out of the blue she called this crate

the “Share Crate”

a so-much-better name than I ever could come up with: grab crate/trade crate/community crate. my naming efforts just pale in comparison.

 

here’s a short little explanation I’d sent out earlier in the year

regarding the Share Crate:

 

By the way, Tuesday I transported 6 Share Crates to MP! (many were stuffed full with broccoli, or scapes! also: summer squash, cukes, cauliflower, beets, broc, scapes, chinese cabbage, happy rich.)

 (For a CSA of our scale, most individualization might best be handled with a grab crate/trade crate/ community crate. These have been orange crates, labelled Community Crate which I’ve brought with me to the curbsides, not always, but often. We usually try to bait the crate with some extras, or maybe a few early or late-coming veggies (of which we do not have enough to stock each shareholders crate). CSA shareholders are welcome to Grab from the crate, or Trade with the crate (say trade your tomatoes for the kohlrabi in the crate (go figure)), or just Donate to the crate your least favorite whatever it is. It’s one way for You to individualize Your crate.)

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