August 9 & 10
1 head lettuce
1/2 pound braising mix
1 bunch beets
1 bunch carrots
sweet Islander peppers
zukes and summer squash
2 pounds new potatoes
Although Black Kettle is most identified with growing veggies and slingin’ them from Portland to Portsmouth, the farm also has a few hidden projects aside from all the chard that is bunched and the potatoes that are a dug and the lettuce that is rinsed for market, CSA and restaurants. There is always a lot going on here and there are plenty of elements in addition to the veggies that are a part of the daily rituals, challenges and super duper fun times that is good ol’ Black Kettle Farm.
Hands down, no doubt and for absolutely sure the most notable of the non-veggie projects in this place are our three beautiful, nosey and ever growing pigs, Ramona, Clementina and Miss Weezey. These girls came into my world on a dreary, gross day in late April when I arrived at a muddy farm in Durham after responding to an ad on Craigslist about piglets. They were the last ones left, after the farmer (known as Boss Hog, and I am fully not making this up) sold off all of his multiple liters and instead of breeding these girls, as he had originally intended to do, he sold them to me. I can certainly see why he wanted to breed them and keep their lines around. They are the most good natured, rugged, active, inquisitive animals around, not to mention hysterical, smart and stunningly attractive. They have been through it all. From snow in the early season, when they completely submerged themselves and burrowed in the straw in their funky shack, to blistering heat in July when all they could bring themselves to do was roll around in the mud. They root in the soil, walk through their grain bowls, toss haggard lettuce leaves in the air and take laps around their pen fueled by sheer bliss as the tractor cruises by.
Each with their own personality, style and inclination, Ramona, Clementina and Weezey collectively are major contributors to the success and positivity of the 2011 season on the farm. When the time comes for them to move on, they will certainly be deeply missed, but also deeply appreciated, respected and loved.
Potato Salad with Olives, Tomatoes, and Capers
Bon Appétit | May 2002
2 pounds medium red-skinned potatoes, scrubbed
5 tablespoons extra-virgin olive oil
1 large cucumber, peeled, halved lengthwise, seeded, cubed
2 large tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
3 hard-boiled eggs, peeled, quartered
Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.
Brookfield Farm CSA
2 cups grated beets
2 cups grated carrots
1/2 cup grated onions
1 cup cooked rice
1 cup toasted sunflower seeds
1/2 cup toasted sesame seeds
2 eggs, beaten
2 tbsp soy sauce
1 cup grated cheddar cheese
3 tbsp flour
1/4 cup oil
minced fresh/dried garlic, cayenne, & dried parsley to taste
Toast sunflower and sesame seeds in dry skillet or hot oven several minutes, tossing often. Mix ingredients, form into patties, and bake at 350 degrees. Unless patties are very large, it should not be necessary to turn them. Makes 6-8 burgers.
Serve with all your favorite burger fixin’s!
Do you know what you are bringing to the farm vegetarian pot luck and sunset picnic extravaganza????
Sunday August 21st, come any time and stay until you’re full!
3:00 farm is open
4:00 farm tour
5:00 veggie chow down