What’s life like for a free-range chicken at Goodness Grows Farm? Let’s have a look. “Free-range” means free to explore, and exercise..
..and relax in green grass…
…and sniff the cinnamon basil…
…and guard the eggplants…
…and just be chickens!
Compare this to the conventional, industrial method that provides your typical store-bought chicken. Such birds are confined to crowded, dark, diseases-ridden cells and stuffed with antibiotics and GMO/chemically-grown feed. For their entire lives they know nothing but misery. And miserable chickens make miserable meat. Anyone who has grown accustomed to eating only healthy, organic food but then regressed to a fast food meal knows what I mean, that miserable feeling in both mind and body.
That doesn’t fly at Goodness Grows! We ensure our chickens live fulfilling lives, taking part in the cycles of nature. We grow organic soybeans, millet and buckwheat to supplement their diet. In return they provide fertilizer for next season’s veggies. Furthermore, they help maintain our gardens through their scratching, foraging, and other chicken-like behaviors. Our chickens contribute greatly to our farm’s balanced ecosystem, all while receiving the respect and fair treatment that living creatures deserve.
Most of all they help sustain our community with healthy, delicious and happy meat!
[Available to CSA members or Farmers’ Market shoppers. Contact us for more info. And check out this yummy Free Range Chicken Recipe.]
Summer is in full swing, and Goodness is certainly Growing here at the farm. Thanks to the recent rain and a bit of organic loving we’ve got tons of fresh veggies to pick this week.
At the markets we’ll be offering carrots, beets, onions, kohlrabi, dunja and romanesco zucchini, yellow summer squash, peppers, eggplants, garlic, onions, okra, tomatoes, a wide selection of greens and more! And as usual we’ll offer our freshly baked bread, homemade soaps and honey.
So come visit our stands in Bedford today and take home some of this fresh, healthy produce! We’ll be at the Farmer’s Market from 9am to 1pm and the Wholesome Living Marketplace from 3 to 5pm.
If you can’t make it to Bedford today don’t worry, we’ll have plenty more veggies to pick throughout the week for our other market locations.
Snow peas, Garlic, Basil, Zucchini, Summer Squash, Lettuce, Kale, Swiss Chard, Onions, Carrots, Kohlrabi and a few cucs, peppers and eggplants are all on tap for this weeks markets. We will also have some of our award winning breads and honey, see you there.
We are growing 3 varieties of zuchini and 4 varieties of summer squash for the season….
And I have a recipe from CSA member Carolyn Forrester
Bok Choy/chicken stir fry
1/2 pound chicken sliced in bite sized pieces ( can use Tempeh also for a vegetarian dish)
1/2 a large sweet onion or green onions, sliced
1large clove of garlic chopped
1TBL soy Sauce
1bunch of bok Choy, chopped
Or a mixture of any greens from Goodness Grows ( I used part Mountain Spinach too)
1Tbl CHILI GARLIC SAUCE
SAUTE chicken , garlic, onions, white stalks from bok Choy for 5-10 minutes in 1-2 TBL olive oil. Season with salt and pepper.
Add rest of chopped greens; sprinkle with soy sauce and steam 5 minutes just til greens wilt.
Stir in chili garlic sauce for a bit of spice.
Serve with rice or quinoa
I can share another video with you with yet another recipe for your goods this week…
Our favorite new crop for the season so far is the Napa Cabbage. If you haven’t tried it, let me just say, you simply must! What a delightful vegetable!
This photo was submitted by Chris Mccagh Herring and I just love it!
What I did with the Napa Cabbage is I made
1 head of Napa Cabbage, large leaves removed ( I use the large leaves as wraps for lunch)
5-7 baby carrots shredded
1 small onion diced
2 T minced pickled ginger
Radish sliced into match stick pieces
1 Package of Ramen noodles slightly crushed (do not use the seasoning packet, I save them and melt ice off of our sidewalk with it in the winter)
Sesame Ginger Dressing of choice, ( I used Newman’s Own)
Slice the cabbage into 1/2″ strips and toss with remaining ingredients and serve chilled.
I baked a ton of bread for this week , look for some of our new recipes like Sundried Tomato and Muesli as well of our old favorites like Sourdough Rye and Whole Wheat.
Some other items we will see this week is lettuce, swiss chard, pak choi, sugar snap peas, baby carrots and baby squash.
Weeding Wednesdays Begin!!!
If you are wondering how you can get some volunteer time in, then you can come and join us for Weeding Wednesdays here at the farm.
Also, We can use help to set up and pack up at the markets in the town nearest you.
I love to get recipes from everyone and email is the best way to submit them… Each recipe is worth 30 minutes of volunteer time!
We really appreciate the support and excitement from our CSA members this year thank you all so much!
We have a huge spring worth of work to show for my long stint of silence….and to the 40 or so people that have been looking at my stagnant blog daily, I am truly very sorry that I haven’t been posting. But this spring was screaming plant, pick and pull weeds, because it has been beautiful here in the gorgeous valley!
I will begin by saying everyone is going to have a lovely salad for the first week of CSA’s because we are in to our elbows with
Today I harvested some 3.5 pound heads of
and we have tons of
We pulled 6 pounds of Asparagus out of the garden. Get to the markets early for the asparagus, or email me to hold some for you! The thing about Asparagus is that it is prolific long before the markets begin, so it is hard for me to have it for CSA, but we should get some to everyone this year:)
will be available too.
Now for a cute video of a recipe that uses our Bok Choy…enjoy!
We had such a great day today! We got lots of transplanting done in the greenhouse and coldframe including scallions, broccoli, cabbages of various types, kohlrabi, pak choi, and cauliflower. It really felt like spring today!
Lettuce and Cauliflower
Now for the recipe-
These burgers are too easy! First I open the can of salmon and drain the juices into a measuring cup. Then I add enough water to the cup until it reaches 1 1/4 cup. Then I add 1 box of Fantastic Falafel mix and let it absorb the water and salmon juice for 5 minutes.
Then I mix the salmon meat into the falafel mixture.
I form patties from the salmon falafel mix and place in hot oil in a skillet for about 5 minutes or until brown. flip over and brown the other side.
Serve with Goodness Grows Honey Mustard
Top with Goodness Grows Micro Greens
and serve on a Goodness Grows organic bread bun, I like to use rye for this recipe!
Posted in recipes
Tagged Agro tourism, Bedford, Community Supported Agriculture, CSA, Cumberland, Family, Farming, Goodness Grows, Local Food, Organic, Spring, vegetables, veggies
(All events are on the farm unless otherwise indicated. To RSVP to any of the classes and events, please check out the Events tab on our Facebook page.)
Thank you so much for your sweet juice!
Tree Tapping (Weather Dependent)follwed by farm tour: Thursday March 12, 2015 at 5:00 pm class is approximately 1 hour $15.00 fee.
Bread Making,Thursday March 19th, 2015 at 4:30pm–Making bread with fresh milled grains can be much different than flour that sits on the shelf for months. Learn how to work with fresh whole grains to make nice loaves of bread with no added gluten or preservatives. Fee includes materials and recipes Take home your work and some flour to make your own at home. Class is approximately 1 hour 20 minutes $15.00 fee.
Soap Making Class Thursday March 26th 4:30pm followed by a farm tour. Learn how to make luxuriosly rich goat’s milk soap. Class time approximately 1 hour 20 minutes. $20.00 includes materials and recipe take home your work.
Rabbit Harvest, Thursday April 2nd, 2015 at 4:30 pm. Learn to humanely and properly skin and dress a rabbit. Class time approximately 1 hour. Class fee is $30.00 take home your work.
Cheese making class Thursday April 9th at 4:30 pm. Learn how to make some simple cheeses with ordinary ingredients. We will learn to make chevre, paneer, yogurt and ricotta. $20.00 fee includes recipes materials and supplies. Take home your work.
Posted in Farm Insights
Tagged Agro tourism, Bedford, Biodiversity, Community Supported Agriculture, CSA, Cumberland, Farm Classes, Farming, Flowers, food, Goat's Milk, Goodness Grows, Local Food, Nature, Organic, Spring