Welcome to Week 19!
In early May Chris hooked up a trailer to the back of our pick up truck and headed Northeast to Cassapolis Michigan and met up with our farmer friends Nate and Lou Ann. They have been raising their hogs sustainably for 36 years out on pasture and provide great care to their animals. We met them when they joined the Logan Square Farmer's Market and have enjoyed their quality meat for the past 2 years.
When we decided it was time for us to raise our own hogs we couldn't have thought of better people to learn from and to buy our young hogs from. On that early May day Chris selected 10, 25 pound pigs, all sorts of colors and patterns. All of us waited patiently on the farm for his return and at around 4:30 pm the truck rolled down the drive and out came a wailing call,
"Pigs here! Pigs here!"
Many of you who visit the farm have seen our hogs grow and cared for. Michael, who has been in charge of feeding and watering the hogs, has taken great care of them. In the early mornings when I am out with the goats I watch downhill as Michael has earned their trust through out the months and is now able to get so close to them that all they want is more scratching behind their ear.
Our philosophy of raising animals on the farm is not just for diversity. We care about the way animals are raised, from the quality of feed to the bedding in their pens. We are out there when the weather builds up and make sure that everything is secure for high winds or heavy rains. When our work day ends at 4pm in the fields it never ends for our livestock. Our commitment to them continues 24 hours a day.
We are tired of large, unsustainable farms that raise livestock as a number in an overcrowded barn. We raise our livestock out in pasture with proper housing, drug-free, NON GMO grain and plenty of vegetables and fruits grown here on the farm.
We are thrilled to announce that our quality healthy meat will be available mid December. Deposits of $100 will secure you for a Half or Whole hog. With the amount that we raised this season we'll only have a limited amount of Half and Whole hogs! If you are interested please send us an email at, tempelfarmsorganics@yahoo.com and we will send you further information regarding pricing details and approximate date when you would pick up your share on the farm. This will be on a first come first serve basis so don't hesitate!
Your Vegetable Bounty this week................
Golden Turnips
Mutsu, Johnathan and Honey Crisp Apples
Spinach
Golden Beets with Greens
Romanesco!
2-3 Lettuce Heads
Yellow Onions
Baby Bok Choi from our Hoop House
Brussels Sprouts
Butternut Squash
Butternut Squash
A SPECIAL THANK YOU!
We would like to thank our Half Share members for their support this season and we hope that we've successfully introduced you to a bounty of our farm's fresh and healthy vegetables and fruits! We hope that you will be able to join us again next season and enjoy our farm's bounty at your table! Enjoy your last share for the season!
What's growing among these gigantic leaves?
Romanesco!
Yes! It reminds me of playing with a Spiral Graph only this art is edible.
Romanesco can be used any way you would prepare a dish that calls for cauliflower or broccoli....
Cauliflower and Brussels Salad
Orecchiette with Romanesco IL Melograno
Simply Roasted Romanesco
Method:
preheat oven to 400
Remove core of Romanesco and break apart the florets.
Toss the cauliflower florets, olive oil, black pepper, salt, together in a bowl and then place on a baking sheet.
Roast in the oven for 30 minutes, or until the cauliflower is softened and is brown in places.
Serve alone or with some fresh lemon juice. From our table to yours, enjoy!
Enjoy this week's bounty!
Your farmer's,
Tania and Chris Cubberly along with our crew, Armando, Joe, Michael, Francisco and Charlie!
