Hello Members!
We have spent some time this week learning more about winter gardening from some different sources. Our previous source had said everything needed to be planted by the end of October. Our new source says it needs to be planted and 75% mature by that time in order to be harvested in January which seems more in keeping with our experience. We will file that away for next year. We have also learned that the crops we have in the ground should start growing again once there are more than 10 hours of sunlight per day which will be on Feb 7. So if you loved the greens you received with your order this week, there will be more coming soon!
It is just another few weeks before we are restocked with a new order of pork so we are going to keep our 10% off pork sale going for another week or two. If you order pork, you will notice 10% of the cost of your pork refunded to you in the "Harvie Credits" section of your Harmony Farm Harvie account. We are also still accepting requests for pork sides; please call or text Greg (613-866-6645) if you are interested.
Greg has been busy working away in the barn, building new enclosures for the goats. They are going to be awesome but the chickens are unhappy with the level of activity in the barn and have decided to go on strike. We are never sure how long they will strike for so we won't include eggs on the farm stand this week but expect to see them again next week:).
Over the next few weeks we will post a few recipe ideas for some of the products we have in stock right now. This week we have been trying a few recipes with the 1847 flours that we have available. We love knowing that it is local and organic; the bonus feature is that flavour is dictated by nutrient levels so the flavour in this flour is unbelievable. You don't need any fancy recipes for this to taste great. We have been using it in our 5 minute family favorites and the judges (our kids) approve:).
In this week's pic you can see some corn bread made with 1847 flour along with some fun tea from Pluck Teas (it changes colour when you add lemon!).
Here is our corn bread recipe:
dry ingredients:
- 3/4 c cornmeal
- 1 1/4 c sugar
- 1/2 tbsp kosher salt
- 1 tbsp baking powder
- 1 3/4 c daily grind flour
wet ingredients:
- 1/2 c vegetable oil
- 1 c milk or nut milk (we use homemade cococash milk but Biemond cream top milk would be awesome!)
- 2 eggs
mix wet and dry ingredients together separately then mix together just enough to hydrate the dry ingredients
pour into a greased 9x13 pan and bake at 375 for 20 minutes
Wishing everyone a great week.
Your farmers,
Kate and Greg.
