Hello:
Its our Mid-Month newsletter with information about Our Farm, news
and information you can use and this time, recipes using fresh, free
range eggs from Emma's Family Farm.
We'll be in Portland at 28 Monument Square this Friday, Feb. 18 from
about 11 AM until 4 PM; we are at the Monument Square location, in
front of the Public Market House the first and third Friday of each
month. Also, as usual, We'll be at Rockport Marketplace each Saturday
from 9 until noon. You can pre-order items to be delivered on these
market days, just give us a call in advance.
Late in February we'll begin offering Community Supported Share
accounts. We'll be at CSA "Fairs" in Auburn, Hallowell, Rockland and
Portland. More information will be forthcoming.
It is important to note to You that we are out of roasting and frying
chickens. We originally thought our supply would last through March
but happy customers made sales rise so pastured chickens, from Emma's,
are gone until late May. We do have, however, some heritage chickens
that are great for soups, stews or very slow roasting. Ask for them
and we can explain more. They are more mature with full flavor and
make beautiful stock and a superior stew.
We're beginning to prepare, in earnest, for spring. We've visited one
of our favorite farmers and picked out calves to pasture here for high
quality beef in the Fall. We also checked on the availability of some
midsummer beef 'cause we know people want it.
We've ordered some pullets, (day old hens) to renew our egg laying
flock, and the seed catalogs are being perused with specific items all
ready on the lists.
Early in February we're sure all the neighbors heard "Tractor!!! Yippi!"
And because words just don't do it justice here's some visuals on this
28 horse machine that's older than Rose by a couple of years. It runs
good, has safety rollover protection and should do a fine job for us.
:)
http://fb.me/PxX24MdaSome news about products and pricing:
We're just not sure what our meat prices will look like through the
spring, summer and beyond. The numbers of beef cattle are much smaller
nationally and in Maine, we've all ready seen a price increase in
calves. Even though ours eat only grass, fuel prices will effect hay
costs as well. Grain prices are very erratic and have been gyrating
and rising; the ethanol producers are using some 26% of the corn
available in the USA. This article tells of what may be to come:
"Strong demand for corn pushes up food prices
U.S. supplies are at their lowest level in 15 years, and the ethanol
industry's corn orders are Rising"
http://www.pressherald.com/business/strong-demand-for-corn-pushes-up-food-prices_2011-02-10.html#Right Now, Our hens are really laying lots of eggs. The lengtheoning
days and some warmer weather have them happy and doing their best. To
make the most of it, here is some information, and some recipes for
you to use and enjoy.
"Study Shows Eggs Lower in Cholesterol, Higher in Vitamin D
According to new nutrition data from the United States Department of
Agriculture's Agricultural Research Service (USDA-ARS), eggs are lower
in cholesterol than previously thought, says an American Egg Board
press release. The USDA-ARS recently reviewed the nutrient composition
of standard large eggs, and results show the average amount of
cholesterol in one large egg is 185 mg, 14 percent lower than
previously recorded. The analysis also revealed that large eggs now
contain 41 IU of vitamin D, an increase of 64 percent. Some
researchers believe the natural decrease in the cholesterol level of
eggs could be related to the improvements farmers have made to the
hens' feed. Nutrition researchers at Iowa State University are
compiling a report to outline potential reasons for the natural
decrease in cholesterol in eggs."
http://www.prnewswire.com/news-releases/eggs-are-now-naturally-lower-in-cholesterol-115547959.htmlAnd so, having said that, here's a recipe for a Classic Cheese Soufflé
by Ellen Kanner
Courtesy of Culinate
"The idea of making a soufflé often strikes panic in kitchenphobes,
but it's little more than scrambled eggs, and as a party piece, it
rules. With just a few staple ingredients, you feed four and make
magic, too. And once you have the technique down, you can add all
kinds of extras, like chopped vegetables, nuts, and herbs."
http://www.culinate.com/recipes/collections/Contributors/ellen_kanner/you_can_do_it_cheese_souffleOf course, we're recommending fresh free range eggs from Emma's Family Farm.
Francis Lam continues his "chicken" series in Salon;
"What do "cage free," "fertile," and other egg labels mean?"
http://salon.com/a/szSUfAAAnd one last recipe using fine free range eggs:
ULTRA-FLEXIBLE HAM AND VEGGIE QUICHE
Serves 6.
Adapted from a recipe By ALICIA ROSS with BEVERLY MILLS, United
Features Syndicate Contact Beverly Mills and Alicia Ross via their
Desperation Dinners website at
www.kitchenscoop.com• 1 refrigerated pie crust (half of a 14.1-oz. pkg.) or 8-inch frozen
deep-dish pie crust
• 1/2 c. sliced green onions or finely chopped white, yellow or red onions
• 1/2 c. vegetable of choice, such as shredded carrots or thinly
sliced asparagus, baby green beans or shredded zucchini
• 1/2 c. chopped baked ham, ham steak or almost any fully cooked meat
• 1/2 c. (2 oz.) shredded sharp Cheddar cheese, or provolone or Monterey Jack
• 6 eggs
• 2/3 c. half-and-half (or 1/3 c. milk and 1/3 c. cream)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
Directions
Preheat the oven to 350 degrees.
Prepare the crust, if necessary, according to package directions.
Layer the onions, carrots (or other vegetable), meat and cheese in
crust.
In a medium bowl, combine the eggs, half-and-half, salt and pepper.
Whisk until frothy. Pour the mixture over the veggies and ham.
Bake, uncovered, until the top is set and light golden brown, about 50
minutes. Remove from the oven and cool 10 minutes, then slice and
serve.
Hope you've enjoyed our letter this time, featuring egg information
and recipes.
Remember that we'll be in Portland this Friday from about 11 AM until
4, Rockport every Saturday from 9 till noon, and in Rockland,
Hallowell and Portland on February 27 from 1 until close of the CSA
Fair. More details forthcoming.
Thanks for reading and thanks especially for your loyalty to Our Farm.
posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
