BANJO SHOW TONIGHT @ BPF: Your farmer Brenin Wertz-Roth in concert with his old pals Hazel Rickard and John Hansen. Join us in the red barn for beautiful old-time, bluegrass, and other music and dancing. Suggested donation: $5-20 (sliding scale). Show starts at 8. Come at 7 for a friends-and-members potluck if you like! All ages. Bring your own folding chair/blanket.
In Your Share This Week:Sweet Onions- our fave variety, Ailsa Craig, a large white juicy mellow onion
Cucumbers- mixed varieties. Time for refrigerator pickles!
Summer squash and/or Zucchini- throw on the grill in kebabs or toss w/ pasta for lovely primavera
The very first Cherry Tomatoes
New potatoes- mix of varieties- with butter and parsley... or dill... what could be better?
Lovely lettuce heads- mainly the heat-tolerant Batavians (a cross between green/red leaf lettuce and summercrisp, or iceberg, types), but perhaps a few red leaf, romaine, or butterhead
Apricots from Gary Frederickson in Northport. NOT organic- be sure to wash thoroughly.
Herbs: dill, basil, or parsley *think cuke-dill refrigerator pickles with sweet onion!*
Announcements:1.BANJO SHOW TONIGHT @ BPF: Your farmer Brenin Wertz-Roth in concert with his old pals Hazel Rickard and John Hansen. Join us in the red barn for beautiful old-time, bluegrass, and other music and dancing. Suggested donation: $5-20 (sliding scale). Show starts at 8. Come at 7 for a friends-and-members potluck if you like! All ages. Bring your own folding chair/blanket.
2. Pork is still available! Farmer Jae is taking orders for whole and half hogs -- many of you have "met" these pigs already; if not, be sure to ask next time you're at the farm. They're free ranging on pasture, eating brush and weeds, veggie scraps, non-GMO grain, and (we suspect) occasional donuts from our neighbor Jake. Call Jae @ 989-430-0926 for ordering info.
3. A few Fall-Winter Shares are still available. Sign up soon to save your spot! $250 gets you eight weeks of hearty storage crops (e.g. carrots, potatoes, parsnips, beets, turnips, rutabaga, radishes cabbages, onions, leeks, garlic, winter squash/pumpkins), hoophouse-grown salad mix, spinach, and other delicacies, and luscious fall field crops like kale, Swiss chard, Brussels sprouts, collards, bok choi, and herbs. Starts the first Saturday of November and runs 8 weeks. Pick up at the Saturday indoor market at Bldg. 50 @ The Commons.
4. Storm damage update: For those who haven't been here lately, Birch Point Farm lost LOTS of branches in the Aug. 2 storm, along with a few entire trees tipped up and toppled. Somehow the gigantic old box elders all survived, albeit with lots of branches gone. We sustained minor hail damage, most notably on peppers, but hopefully the plants will grow out of it, and the next round of peppers will be unscarred.. Flowers, especially the tall sunflowers, were wind whipped and bent over, but most lived to tell about it. THANKFULLY no structures or wires were hit by trees/branches-- somehow! Brenin has been chainsawing like a madman in every spare moment, clearing access to fields and buildings, but the branch pick-up will be an on-going project. See a downed branch at the farm? Feel free to drag it to the fire pit or nearest brush pile.
Recipe: Quick Refrigerator Pickles, shamelessly cut and pasted from http://www.thekitchn.com/cooking-basics-very-easy-pickl-83971
We love pickles, and we especially love the variety of flavors and vegetables being used to make them these days. But we've tended to shy away from making them at home, thinking that pickling requires pounds of vegetables, special equipment, and an entire free weekend. Recently, we learned there's another way...
Enter refrigerator pickling! These pickles aren't intended for long-term storage, but rather for casual eating over the course of a week or so. They're incredibly easy to make, even on a weeknight, and are a novel way to use up the odd carrot or quarter-head of cabbage left in the drawer.
First, clean and prepare all your vegetables. If it's a vegetable you like to eat raw, you can leave them as is. If not, you can blanch them in boiling water, steam them lightly, or roast them beforehand. You want them edible but still a bit crunchy.
Pack all the vegetables tightly into jars - you can use old canning jars or any other heat-proof container with an air-tight lid. You can also combine more than one vegetable in the same jar if you don't have quite enough of one. Just make sure the combined vegetables actually "go" together because they'll take on a bit of each other's flavors.
We like to use a basic pickling brine (below) and then riff on the spices or use different vinegars depending on what we're in the mood for. Bring all the brine ingredients to a boil in a small pan and then pour the brine over the vegetables. Put the lids on the containers, cool them to room temperature, and then refrigerate for at least 24 hours before eating to give the flavors time to meld.
Refrigerator pickles will keep for about a month. If they develop any off flavors or smells, or if you notice fermentation, it's best to just discard the remaining pickles. Some kinds of fermentation are ok (like with kimchi), but we'll save that discussion for another time.
Many of these pickles are great as a snack right out the jar while standing at the counter! We also layer them on sandwiches, toss them in salads, or serve them as part of an appetizer plate.
Basic Pickling Brine
For every pound of vegetable:
1 cup vinegar (any kind except balsamic)
1 cup water
1/2 cup sugar
1 Tablespoon kosher salt
Extras: fresh herbs, red pepper flakes, mustard seed, cumin seed, pepper corns, cloves of garlic, or any other pickling spice