Spring 2017

Preparing soil for Planting Potatoes

Happy Spring!  Well, it finally seems like spring is here!  We hope you are all enjoying it!  Eight Mile Creek Farm is a busy place right now!  We have two flocks of laying hens growing and getting ready to start laying eggs for the summer to take some of the pressure off of our old flocks.  The first two flocks of chicks are already under heat lamps in the barn, also, growing to supply our customers with the healthiest chicken by June.  Our cows are still eating hay while we check fences and make repairs to summer grazing areas.  We have some calves on the ground and some still coming.  It was a tough start when the first couple calves of the season were attacked and killed by what we think was coyotes.  Restructuring the fences to keep the more protective mothers closer together will help fend off a future attack.  A loss for sure, but we push on.  We are excited about the greenhouse full of beautiful little seedlings, growing sturdier each day, waiting for the nighttime temperatures to warm just a bit more so they can be transplanted into the field.  Some of the more cold hardy such as spinach, mustard greens, arugula, iceberg lettuce, Asian greens, and seed potatoes have already made it into the field.  We are very excited about the variety of fingerling potatoes which we are growing this year!

 

Ama Rosa Fingerling Seed Potatoes, Cut, And Ready to Plant

Spinach transplanted into the Field

 

Available from the Farm Now:

Baby Bok Choy,  Spinach, Salad Greens and Arugula from the high tunnels

Yellow Onions and Spaghetti Squash from our Root Cellar

Eggs

Whole Chickens and Chicken Parts

Pork Sausages including Kielbasa, Bratwurst, Vadavan, Jamaican Jerk, Maple Breakfast, Sweet and Hot Italian;  Bacon, Ribs, Roasts, Ground Pork  and Leaf Lard

Ground Beef, Beef Sausages, New York Strip Steaks, Roasts, Liver, Rib Eye Steaks, Meatballs, and Brisket

Whole Turkeys and Turkey Parts

 

Spicy Ginger Pork with Bok Choy

1 bunch EMCF bok choy

2 inch thick knob of fresh ginger

sea salt

1 Tbsp peanut oil

1 lb EMCF ground pork

1/4 cup plus 1 1/2 Tbsp soy sauce

1 Tbsp rice vinegar

1/2 cup EMCF onions

3 garlic cloves, finely chopped

1 habanero or Thai chile, thinly sliced

2 Tbsp sesame seeds

1 1/2 tsp sesame oil

Cilantro or basil

Black vinegar for serving

Trim bok choy and rough chop.  Peel ginger and finely chop half of it.  Slice remaining ginger into thin matchsticks.  Bring a large pot of salted water to a boil and add noodles.  Cook until al dente.  Drain and run under cool water.  Heat 1 Tbsp Peanut oil in a large skillet over medium high heat.  Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes.  Season with salt, 1 1/2 Tbsp soy sauce and 1/2 Tbsp rice vinegar.  Transfer with a slotted spoon to a bowl.  Add remaining 1 Tbsp oil to the skillet.  Stir in half of the onions, finely chopped ginger, garlic, and the chile.  Cook until fragrant, about 1 minute.  Add bok choy and a pinch of salt.   Cook until bok choy is almost tender, about 2 minutes. Return pork to the skillet.  Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 Tbsp rice vinegar into the pan.  Cook until just warmed through.  Transfer to a large bowl and toss with remaining onions, sesame seeds, sesame oil and torn herbs.  In a small bowl combine ginger matchsticks with black vinegar to cover.  Serve ginger mixture alongside noodles.

from cookingnewyorktimes.com

“The Earth Has Music for Those Who Listen”  Shakesphere

“SPRING:

A Lovely Reminder of How Beautiful Change Can Be.”