Wednesday, March 25, 2015
One dozen fresh organic eggs - $3.50
Wheat bread - $3.50
White bread - $3.50
Sourdough wheat bread - $3.50
Fresh-ground whole wheat flour - $2.50 per pound
Sourdough starter - $5.00
We have cleaned up the garage and have it set up for selling from there. There is a refrigerator right there for the eggs and anything else we need to keep cool.
If you want fresh-baked bread (or anything else we offer), call us before you come out to see what we have available. That being said, we will ALWAYS have eggs and flour on hand. Can't wait for the produce to start appearing so we can sell that, too. We're not far from being able to offer fresh-picked greens, foraged greens, wild onions and morels! Yes we will be selling morels, so spread the word for us!
We are also beginning the process of corning our own beef brisket today.
Hope to see you soon.
Thursday, March 12, 2015
We had an unforeseen tragedy in February. With the combination of frigid temperatures and strong west wind that really made the wind chills bad, our remaining beehive froze. Sad as that is, the bees left us a legacy...a SWEET legacy!
We are replacing both hives in a couple of weeks, but it's an expensive proposition. How about a Kitchen Table CSA Honey Share? Call us if you can invest in our honey operation - 563-568-3829 -
The honey is superb (and I'm not just saying that 'cause it's ours)! It has a hint of citrus and berries that is absolutely exquisite! We can't get enough of it on fresh-baked wheat bread toast!
We are very excited to let you know about a couple of things happening here at the farm for this new season. The first is all about strawberries. We will have a lot more this year than last. There are two varieties and that will increase our harvest time by about three or four weeks, from the first part of June through mid-July. Those of you who hold shares in the CSA will see them in your bags for at least two weeks this year. Those of you who wish to come out and pick or purchase your own berries will be served on a first-come, first-served basis. Call us or watch the blog and Facebook for availability.
The second is all about sweet corn. We are field-planting two varieties this year. That will give shareholders lots of fresh sweet corn this year. Again, if you wish to come out and pick or purchase your own, call or check the blog or Facebook pages for availability.
We will have a roadside stand this year, too! Plans at this point are to open the stand from Thursday through Sunday, 7 AM to 7 PM. Breads will be available most days and organic eggs from Blake Family Farms will be available every day.
Greens are being planted in the hoophouse this week…we’ll be having fresh-picked salads in no time!
Watch for the announcement of the foraging workshops, too. That’s not far away either!
Tuesday, March 3, 2015
This is a very good lemon bread that doesn’t take a lot of work. I like to serve it with fresh sliced strawberries or fresh-frozen strawberries spooned over the slice. We have a couple of bags of fresh-frozen raspberries left in the freezer. I believe tonight’s lemon bread will have them spooned over it!
1/2 cup butter
1 cup sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon, rind of
1 lemon, juice of
1⁄4 cup sugar
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating until creamy. Blend in milk.
In another bowl, mix together flour, baking powder, salt and lemon rind. Pour into batter. Stir to moisten.
Scrape into greased 9 x 5 inch loaf pan.
Bake in 350f degree oven for 55 to 60 minutes.
Cool in pan for 5 minutes.
Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over. Cool.
Combine lemon juice and sugar in saucepan. Stir and heat till sugar is dissolved. Spoon evenly over top of hot loaf.