Thursday, September 2, 2010

Himalayan Pink Salt


(This weeks blog entry was created by one of our farm-hands, Trav)



Himalayan pink salt is perhaps some of the most attractive salt on earth. It has a light translucent pink color and is often sold in crystal form. You can find Himalayan pink salt in a fine grind, which is easy to use in a regular saltshaker. If you buy the larger crystals you’ll need a salt grinder or mill in order to measure the salt for recipes or use it as table salt.


The reason for the special color in Himalayan pink salt has to do with the addition of a number of different minerals present in the salt. In addition to sodium, potassium, iron, magnesium, calcium and copper are all present in trace amounts. These additional minerals transfer color to the salt, with iron creating the pleasing pink color.




The salt is harvested in the foothills of the Himalayan mountain range and is essentially fossilized sea salt. Because of its taste and color appeal, it was used for currency in ancient times and it may still serve this purpose in modern days. Primarily, people from Nepal trade Himalayan pink salt for grain, which does not grow well or profusely in the foothills. Today, it may be more likely that the salt is sold and currency used to purchase grain.


People praise Himalayan pink salt for its crunch, and also because the salt in crystallized form is considered pure and unrefined. Due to lack of refining, it doesn’t lose its mineral content, as do other salts. It can be a bit healthier to consume, but it is still salt. While a little salt in the diet is excellent, don’t forget that a little goes a long way. Too much salt can easily translate to health problems like high blood pressure and water retention.

Monday, August 23, 2010

TURNIPS: DON'T TURN-UP YOUR NOSE





Don't make my mistake and turn-up your nose at turnips. Until this week I had never eaten a turnip in all me live long day. What folly!

If the greatest conquests arise from the greatest challenges, I reasoned, then discovers of insumountable pleasure and unknown goodness must hiding in this strange purple and white root.

I set the target in my sites.

Taking this view I found that the oft-forsaken turnip is not the mushy bland horror of the Thanksgiving table I feared. It is not an elder's bowl of paste sorrowfuly placed by senility or loss of palate. The turnip is in fact one of the most versatile vegetables I've yet found - albeit as near perplexing as the funky kohlrabi!
First; start at the top. Those unappealling fuzzy greens, pock-marked with flea beetle bites and laden with sand are of the highest calibre saute greens to be found. Chop the leaves and chop finely the stems, and saute with olive oil (or butter if you dare), salt and pepper. Liven it up with a little garlic, but treat minimally because the flavor is scrumptious (veganly-speaking).

Next is the beast itself. Cube the turnip (chop coarsely) and par-boil 4 minutes (already have the water boiling before you drop them in). Then Saute for about the same or a little longer. Olive oil is preferred with kosher salt and cracked pepper. Some like sea salt because it has less sodium. Personally, sodium is salt. Salt is what you're putting on. If you like the taste of salt, and there's not enough flavor, you're likely to put on more, ergo, you're right back to high sodium... Do it or don't - noone wants unsalty salt. Then again, my blood pressures not exactly low. Anyway, kosher salt is nice because its big and gritty and you can get visceral with it. You can even make a margarita glass look pissah. One of our CSA members has a penchant for "Himalayan pink salt," which is apparently rich in minerals and micro-nutrients. Enough digression. That's the basic start for turnips. Now it gets really interesting...

With the cubed, par-boiled, sauted turnips you can make an assortment of side-dishes. If you like some kick, continue to saute, but add cayenne pepper and garlic powder (or fresh). If you like it sweet, try adding a little honey, maple syrup, or sugar - you can also additionally flavor with cinnamon and/or nutmeg. Like it savory? Skip those last two treatments and add cumin or curry or fresh fennel. See where we're going? I'm already salivating like we were pouring red wine on buttered portobellos.

OK, last trick for tonight. Turnip Tomato Salad with Aioli. Take the sauted turnips with the garlic and cayenne and refigerate a couple hours. Make a fresh batch of aioli (Italian mayonaise - recipe on TheDahliaFarm.com website). Cube a couple fresh heirloom garden tomatoes and toss with the chilled turnips and ailoi. Serve it up - it will not last!

Thursday, August 19, 2010

THE HIGH COST OF LOW PRICES




Rodent droppings.

The main cause of salmonella in eggs...

If you're not convined that the local food movement has set a new paradigm in motion consider the latest national news developments.

The U.S. egg recall now stands at 380 million throughout 8 states and continues to growing hourly as the mass spread of salmonella poisoning from a single Iowa egg producer infects the country.

Symptoms of salmonella can be severe and include diarrhea, abdominal cramping, fever and occure with 8 to 72 hours after contamination. Salmonella can be life-threatening.

Distributed largely under the market names Albersons, Lucerne, Sunshine, Hillandale, and Ralphs these tainted eggs from Wright County Egg are the terrorist of the day. I can't help but recall a conversation I once had with a woman who told me she would rather 'get her eggs from a supermarket than a farm, because at least that way I know where they were coming from.'

Innane.

The Center for Disease Control and Prevention is working with state health departments to investigate the latest outbreak of salmonella.

Thoroughly cooking eggs can kill the bacteria. According to the U.S. Health Department, cooking eggs at temperatures of 160°Fahrenheit or more is sufficient to kill salmonella.

Here at TheDahliaFarm.com we recommend people just throw away eggs not purchased from your local farmer.

Friday, August 6, 2010

ANVIL


Due to last night’s aerial spraying of the pesticide “Anvil” by the Massachusetts Department of Public Health, Friday & Saturday baskets were picked the evening before and refrigerated.

You can visit the Massachusetts Health & Human Services website for “FAQ about Anvil spraying for EEE.”There is also a telephone info line: 2-1-1, but they failed to answer most direct questions.

New York State Dept. of Health has the most comprehensive fact sheet we could find: http://www.health.state.ny.us/publications/2738/

Anvil use has been controversial since its inception. It is a synthetic pyrethroid, manufactured and distributed by Clarke Mosquito Control. This chemical is toxic to fish, beneficial insects (such as carnivorous ladybugs and pollinating bees and butterflies) and all other invertebrates. Anvil was previously used by the Commonwealth in 2006.

Monday, August 2, 2010

Kohlrabi Parmesan


This neat treat was just featured in Better Homes & Gardens.


Kohlrabi Parmesan:
ingredients

3 tablespoons butter or margarine
4 small kohlrabies (about 1 pound), peeled and coarsely shredded (3 cups)
1 medium red or green sweet pepper, chopped (3/4 cup)
1 medium carrot, coarsely shredded (1/2 cup)
1/4 cup grated Parmesan or Romano cheese
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
Grated Parmesan or Romano cheese (optional)
Fresh thyme

directions

1.In a large skillet melt margarine or butter. Stir in shredded kohlrabi, chopped red or green sweet pepper, and shredded carrot. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender.
2.Stir in the 1/4 cup Parmesan or Romano cheese, thyme, salt, and pepper. Sprinkle with additional Parmesan or Romano cheese, if desired. Garnish with fresh thyme. Makes 4 servings.

Friday, July 23, 2010

CSA Week #7



CSA Week #7 Full-share includes:

Green Beans

Summer Squash (Zephyr)

Chinese Cucumber (“Suyo Long”)

Cucumbers

Kohlrabi (See our video on YouTube: “Funky Kohlrabi” for ideas)

Bok Choi (Joi Choi)

White Radish (Ping-pong) Salad topping, or slice & bake with olive oil, salt, cayenne pepper & garlic powder.

HERB: Parsley plant

Friday, July 16, 2010

CSA week 6


CSA Week #6 Full-share includes:
Green Beans
Mixed Salad Greens (Endive, red kale, red lettuce, shugiku)
Summer Squash (Zephyr)
Carrot
Cucumbers.
White Radish (Ping-pong) Salad topping, or slice & bake with olive oil, salt, cayenne pepper & garlic powder.
HERB: Sage
CUT FLOWER: White Phlox







Be sure to see our website for RECIPES.
POST A COMMENT in our online FORUM.

Monday, July 12, 2010

week 5 CSA includes:


CSA Week #5 Full-share includes:
Green Beans
Mesclun Field Greens Salad green.
Summer Squash (Zephyr)
Carrot
Choi (Longevity) Braise or treat as a raw green.
Swiss Chard
Gai Lon
HERB: Basil (Genovese)

Tuesday, July 6, 2010

WEEK 4 CSA


CSA Week #4 Full-share includes:

Asian Baby Field Greens Salad green.

Radish

Carrot

Red Curly Kale Braise or treat as a raw green.

Red Leaf Lettuce

Pac Choi (Mei Quing Choi) Use as a raw green, sauté, stir-fry, or incorporate into Asian soups.

Italian Dandelion (full only)

CUT FLOWER: Lisianthus

HERB: Basil (Genovese)

Monday, June 28, 2010

INTERNATIONAL FARM



It's official -- The Dahlia Farm has gone international!

Sort of...

When the largest egg farm in the Cape Verde Islands couldn't get standard-sized birds (tradititional chickens off the coast of Africa are bantams), they turned to their friends and relatives in the U.S. to personally transport fertilized large eggs home in the hope of breeding their own.

Success!

The Cape Verde Islands are now developing a flock of large birds, thanks to The Dahlia Farm!

So if ever you're travelling there and you should stumble upon Rhode Island Reds or Plymouth Rocks -- our southern New England traditional breeds -- you can rest assured, they are from your very own CSA farm, right here in Middleboro!

CSA week 3



CSA Week #3 Full-share includes:
Shungiku Salad green.
Chinese Spinach (Yukina Savoy) Sauté or salad green.
Frisee (Endive, Bianca Riccia) Bitter salad green.
Mizuna Braise or treat as a raw green.
Red Leaf Lettuce
Swiss Chard Sauté or stir-fry.
Pac Choi (Mei Quing Choi) Use as a raw green, sauté, stir-fry, or incorporate into Asian soups.
CUT FLOWER: Yarrow, Baby’s Breath

Thursday, June 24, 2010

LEE'S MARKET, WESTPORT


If you happen to be in the Westport area and find yourself running low on Dahlia Farm eggs, be sure to swing on down to Lee's Market at 796 Main Road.

This independent grocer has been a destination to locavores and foodies alike for some number of years, and is well known throughout the region. Be sure to treat yourself the next time you're in the Westport area.

If not Westport, you can find us saturday mornings at the Plymouth Farmers Market (Courthouse Green) or thursdays at the Duxbury Farmers Market (Tarklin Community Center).

Friday, June 18, 2010

CSA Week #2



CSA Week #2 Full share includes:

Sugar Snap Peas Whole pods, best eaten raw as a snack (do not shell).

Tai Sai (heirloom) Sauté, steam, stir-fry or bechamel.

Scapes (Garlic topsets) Treat as asparagus. Grille, bake or sauté with olive oil & coarse salt.

Arugula (heirloom) Salad green, but may be sautéd or added to side dishes. Use edible flowers to decorate salads and soups.

Lettuce (1 red, 1 green) Raw green.

Rapini (Sessantina Grossa) Sauté, stir-fry, or incorporate into soups.

Pac Choi (Mei Qing) Use as a raw green, sauté, stir-fry, or incorporate into Asian soups.

HERB: Potted Genovese Basil.

CUT FLOWER: Wildflower bunch (stachys,lysimarchia puntata, veronica & lathyrus(sweetpea)).


Be sure to see our website for additional recipes and to share ideas with other CSA member in our forum

Monday, June 14, 2010

WILTED GREENS...? JUST GIVE THEM A DRINK!


MY LEAFY GREENS HAVE GONE WILTY, WHAT CAN I DO...?

Because we do not treat our produce with a chemical preservative, this will naturally happen. The process is called transpiration, which is kind of like sweating.

Plants draw moisture through their stems by means of cellular constriction (like a snake digesting an animal). The excess water then evaporates out the tops of their leaves.

Treat your fresh-cut leaf vegetables like cut flowers. Give the stems a fresh cut (at an angle) and place them in a glass or vase of water. They will perk right back up and look wonderful again, lasting for days.

And of course, refridgeration always helps - but only after they've revived.

Sunday, June 13, 2010

GAI LOHN, or Chinese Broccoli, or Chinese Kale, or Kailan


Call it what you will, this brassica family member is a true cross-over between rapini, kale and broccoli. While it most closely resembles broccoli, its florets are smaller, stems longer, and its leaves are wider.

Although it is common in Asian markets, gai lohn is fairly new to the rest of us, albeit not entirely foreign in appearance.

It is easy to prepare and may be stir-fried, steamed, or prepared any way in which you might make rapini, broccoli or kale.

"Happy Rich" is the variety we are growing this year at The Dahlia Farm, and if you are a CSA shareholder, you should be seeing yours within the next few weeks. (Provided our woodchuck doesn't return...)

CSA Week #1


CSA Week #1 Full share includes:

SNAP PEAS Whole pods, best eaten raw as a snack (do not shell).
SPINACH Sauté or eat as a salad green.
RAMPS Treat as asparagus. Sauté French-style (Julienne-cut and skillet with butter and coarse salt).
ITALIAN DANDELION Bitter green. Wilt and serve, or add to other dishes, soups or stir-fry
MIZUNA Braise or treat as a raw green.
RADISH Raw snack, prepared for salad topping, or sliced and baked with olive oil and salt for “radish chips.”
RAPINI (Brocolli Raab) Sauté, stir-fry, or incorporate into soups.
PAC CHOI (Mei Quing Choi) Use as a raw green, sauté, stir-fry, or incorporate into Asian soups.
HERB: LAVENDER Edible flowers or dried for its aroma (use as a sachet in drawers, in laundry dryer).
HERB: SAGE Use fresh or dried
CUT FLOWER: KNIFOPHIA

Wednesday, June 2, 2010

PEA TENDRILS: A Seasonal Delicacy



Pea tendrils -- the tender curly ends of sweet pea plants -- are truly a seasonal delicacy, blending the tender texture of stem with the lush sweet foliage of baby greens, and the just plain COOLNESS of edible flowers.

These short-seasoned precursors of snap peas are a high-sugar, early veggie snack and a favorite of locavores everywhere. Enjoy as a soup or salad topping - or for the purist, a pea tendril salad with cracked black pepper, kosher salt, olive oil & balsamic vinegar.

Because they will not last without converting their sugar to starch, and because they are so fragile, one must either grow their own or have immediate access to a CSA or local farmer's market to enjoy.

Fortunately, here at the Dahlia Farm, we presently have a solid supply (as long as the cool weather lasts) and look forward to including this specialty treat in our first CSA baskets.

See you soon!

Monday, May 17, 2010

Equal Exchange





An Organic Solution
By Ashley Symons, Writer/Editor

It's a Friday morning at Equal Exchange and one day short of the official start of Spring. A truck backs into one of our loading docks. But it's not here to take away boxes of Equal Exchange products. It’s here to pick up chaff.

"Chaff is a skin that comes off the coffee as it roasts," said Lead Coffee Roaster Thomas Lussier. "As the coffee dries out and expands during roasting, it sheds this skin." Each week, we produce about 30-40 tall garbage bags - about 430 pounds of chaff. That could be a lot of waste, albeit organic, but fortunately chaff has another use – in the garden. Coffee bean chaff adds helpful nutrients to a compost mixture, and is especially good for the growth of vegetables.

In the fall of 2008, Rodney North, Equal Exchange's "Answer Man," started looking for ways to distribute chaff to local farmers. Eva Sommaripa, a certified organic grower of fresh culinary herbs, cut flower bouquets, edible flowers and specialty greens, took interest. Her business, Eva's Garden, is based in South Dartmouth, Mass. They make deliveries to markets and restaurants in the Boston area and could easily pick up chaff on the trip back to South Dartmouth. "As an organic farmer she was more interested than most in making her own compost and getting an organic compost ingredient was a plus," North said.

James Reynolds of The Dahlia Farm in Middleboro, Mass., has also utilized chaff from Equal Exchange for the last year. The farm is an organic CSA producer of vegetables and cutflowers. "We're regularly experimenting with alternative means of production," said Reynolds. "Initially I used the chaff as a general additive to the farm's clay-loam soil, but soon began to specifically target mulch and bedding, mixing the chaff with soil to make a lighter backfill for both leeks and potatoes – both of which require a series of stem-covering during the growing season. The chaff is a good substitute for foul bedding as it absorbs excess moisture and ammonia, which is later turned into compost."

Don’t have access to chaff? Instead of throwing out your coffee grounds after brewing, put them in your garden! Coffee grounds are high in nitrogen, and can be sprinkled around plants, added to compost piles, or mixed into soil for houseplants or vegetable beds.

Our very own Banana Coordinator, Nicole Vitello, is also an organic farmer, and has used coffee grounds in her compost pile for years. "As an organic farmer, compost is a key ingredient in soil fertility but also in improving soil tilth," Vitello said. "Tilth is the structure of the soil and relates directly to its ability to aerate plant roots and both hold and shed moisture. In New England, farmers often have to contend with high clay concentrations in the soil which can make it heavy and difficult for plant roots to penetrate and access available nutrients."

Just like with coffee roasting, gardening is a mix of art and science!

Thursday, April 22, 2010

Enterprise News Story: EARTH DAY 2010



On eve of Earth Day, Brockton area farmers celebrate new consumer trend.
Local farmers get boost from program that sells share of harvest to consumers.

By Amy Littlefield
ENTERPRISE STAFF WRITER


The tiny spinach transplants are still covered with a protective cloth, but soon the crops will make a hearty offering for the people enrolled in CSA programs.

Community-supported agriculture programs, or CSAs, have become increasingly popular in recent years. They allow consumers to pay for a share of a farm’s harvest ahead of time and then receive weekly offerings of produce through the summer and fall.

James Reynolds, who runs The Dahlia Farm in Middleboro, said his farm started receiving requests for CSA shares in December.

“Last year, we were just flooded with interest. This year, it’s been even bigger,” said Reynolds.

On the eve of Earth Day, which is celebrated on Thursday, Reynolds attributed that popularity to a growing awareness of the benefits of buying local, healthy food.

“I think it’s more of a paradigm shift in the consumer mind,” said Reynolds. “I think the average American is becoming more aware of exactly the food that we’re eating, the environment that we live in, the global community.”

Last year, Reynolds provided a basket of vegetables, greens, flowers and herbs to CSA customers every week for 20 weeks in return for $500. Reynolds also sells egg shares and half-shares.

Community-supported agriculture programs began in Massachusetts and New Hampshire in 1986, said Katie Cavanagh, Farms Forever coordinator at the Southeastern Massachusetts Agricultural Partnership. There are now 22 registered CSAs in Southeastern Massachusetts alone, Cavanagh said.

“They’ve grown more in popularity recently as farmers have realized the benefits of selling directly,” said Cavanagh.

She said Massachusetts farmers sell more farm products directly to consumers than farmers in any other state.

“Because we’re primarily small farms, we have that close relationship with the consumer,” Cavanagh said.

CSA programs provide revenue before a harvest, when farmers need it most.In return, customers are offered a chance to meet their farmer and see the source of their food. Some programs even allow CSA members to pick their own produce.

The only downside is that there may one day be more interested consumers than available shares.

“Just within Massachusetts, there’s more of a demand than a supply,” said Reynolds. “There’s only so much land that’s available, in addition to resources, capital and people who are willing to work as farmers in a modern society.”

Thursday, February 18, 2010

ENTERPRISE STORY: As snow falls, summer veggies sprout in Middleboro


By Alice Elwell,
ENTERPRISE CORRESPONDENT

MIDDLEBORO — While others were shoveling snow this week, two local farmers were starting their seedlings of onions, spinach, leeks and broccoli to get a jump on spring and be ready to offer up home-grown vegetables when the weather breaks.

Dave Purpura of Plato’s Harvest Organic Farm has already potted his onions and spinach plants, while James Reynolds of The Dahlia Farm is germinating his broccoli this week...

Reynolds grew more than 4,000 tomatoes plants last year with one German heirloom that weighed in at 3 pounds. There’s also basil, parsley, dill and cilantro for those gourmet cooks who seek the freshest herbs...

Laurie and Dean Rantz tried a half-share in Reynolds farm last year and said they were very happy with the produce. “It was something to look forward to every week,” said Laurie Rantz.

Dean Rantz said Reynolds would fill baskets each week with vegetables, herbs and flowers, sometimes with things the couple had never tried. One week they were given kohlrabi, something Dean Rantz described as looking like an alien, but turned out to be tasty. “Hey, I’ll try anything,” he said.

Rantz said another bonus is supporting local business. He said with all the talk of living green, he decided to do what he can for the environment and invested in a local farmer.

Read the complete story HERE.





Bumpkin says:
I had a half share last season from The Dahlia Farm and was very happy with it. Fresh, no chemicals, and a variety of stuff that you just won't see in the supermarkets. The eggs are 2nd to none with amazing orange yokes and texture. I wrote about the experience several times on my blog - nemasket.net
http://nemasket.net/new-csa/
http://nemasket.net/podcast-csa-middleboro/
http://nemasket.net/csa-update/

Tuesday, February 2, 2010

Punxsutawney Phil predicts 6 more weeks of winter



Sorry to say -- and much to anyone's surprize -- Punxsutawney Phil has seen his shadow again this year, and it seems there will in fact be 6 more weeks of winter.

In the words of Bill Murray, 'I'm predicting March 21st.'

Looks like planting will be delayed again this year.

Thursday, January 14, 2010

2010 CSAs Begin!



Well our seeds are in, and the 2010 season has officialy begun!

We began taking enrollment in our CSA program this week, and are looking foward to a productive and significantly larger farm this year.

Last month we stepped-up our equiptment holdings with the addition of a "new" Ford Jubilee tractor. This fully-restored 1953 antique will be the workhorse of our plowing operation (watch for a future video of YOUR farm in operation!)

In recent months we have also become members of CERTIFIED NATURALLY GROWN, (an industry certifier of chemical-free farming), and LOCAL HARVEST.

Presently we are also on the USDA long list for the 'Obama Garden' high-tunnel pilot program. This is a Federal 3-year study program looking at the feasibility of extended-season produce growing, using hoop houses (or 'poly-tunnels').

If you are interested in subscribing to our CSA program this year, our online sign-up sheet can be found on our web (TheDahliaFarm.com). You can print the form and mail a check, or if you'd prefer to pay by cash or credit card, please give us a ring (days 508-947-0174, evenings, 508-947-8802).

Be sure to watch our website for updates (blog link at top) as well as some new videos as the season progresses.

Thanks for your support!

Friday, January 8, 2010

FREE: FOOD INC, Reading, Vermont



A free showing of "FOOD, INC - The Movie" will air at the Reading Public Library on January 23, 2010, 6:30-8pm, sponsored by our neighbors, the Springfield Food Co-op.

Following the show will be a presentation of Reading's progressive Farm-to-School program.

If you have not yet seen this film, you owe it to yourself to take this free opportunity to learn more about food security, nutrition and the American corporate take-over and destruction of your health.

In a related story, hunger is on the rise in the USA - and particularly in Vermont, which now rates as the 6th hugriest state in the nation. According to the USDA's Food Security Report, 1 in 8 Vermont households are now considered "food insecure," skipping meals and malnurished.

If you or someone you know is in need of food assistance, please contact 3SquaresVT, or the Reading Food Shelf on Tyson Road, Reading, VT.