St. Brigid's Farm

Woodberry Kitchen

2009-11-06T06:59:00.009-05:00

Chef Spike Gjerde working at the oven

St. Brigid’s Farm veal is on the menu of another cool restaurant. Woodberry Kitchen in Baltimore began offering our veal in September and it has been a huge success. Woodberry Kitchen is located in an old wool mill and has retained a rustic décor with brick walls and tall ceilings. The open kitchen features, Chef Spike Gjerde and a wood burning brick oven where he creates an eclectic array of flat breads.

Dining room view from the loft

Our friends Walter and Marjorie joined us there last Saturday for dinner. We were disappointed that our veal would not be on the menu until Sunday but there were so many interesting options we didn’t fret for long. For starters, we ordered a blue cheese and apple flat bread with mustard seed sauce. The crust is amazingly light and flakey and the mustard seeds provided surprising tang. The heirloom pumpkin soup was to die for as was the oyster stew. Yummy.
We were surprised when our very professional server arrived at our table after we had eaten the flat bread with a butcher’s plate. Chef Gjerde had made us a special plate that included St. Brigid’s Farm veal weiss wurst or white sausage. The wursts were light and juicy with a touch of citrus. Delicious. Other menu selections included monkfish with squash filled ravioli, paella, braised shortribs and lamb chops. Everything was simply excellent.
The restaurant was packed. The crowd was a mix of locals and those of us from out of town as well as young and older. There are over 130 seats which they turn an amazing three times an evening. The last seating is at 11:00 pm. Brunch is offered Sundays.
Woodbury Kitchen was named one of the Top 10 Best New Restaurants in America in September’s bon appetit . We are very excited to be part of this impressive eating establishment.

Grazing Perennial Ryegrass

2009-10-28T20:14:00.005-04:00

"Juno" and herd mates enjoyed nutritious fall grazing at St. Brigid's Farm. The rains from last weekend and now again last night have the cows inside waiting for the soil to firm up.

Chesapeake Semester at Washington College

2009-10-28T07:05:00.010-04:00

On October 14th, we hosted Washington College’s Center for the Environment and Society’s Chesapeake Semester class for a tour of the farm and lunch on the deck. While we have had other classes from the Center’s program visit over the years, this is the first time for the Chesapeake Semester class. Because of the interdisciplinary nature of the class, the students were engaged and asked excellent questions. We usually host dairy related groups so the questions from the class which is focused on the Chesapeake Bay, North America's largest estuary (64,000 square miles), centered on basic dairy farming practices and how they impact the environment.

The students in the Chesapeake Semester, one senior and eight sophomores and juniors, are a diverse group, with varying majors and interests and all take the same four courses. Dr. John Seidel, Chesapeake Semester Director, is the Chair of the Anthropology and Sociology Departments. Michael Hardesty, Chesapeake Semester Program Manager, is a Washington College graduate and provided us with the photos. Students have an opportunity to study the ecosystem in depth, develop solutions to environmental problems, and influence decision-making at the local and national levels. One outcome from lunch of grilled SBF burgers, salad and apple crisp was a realization by the students that they need to pressure the administration at Washington College to offer more local foods in the dining facilities. They were so appreciative of a good, home cooked meal that I plan to have them back this winter for a Sunday dinner and to catch up on their projects.

For a course description and photos of the group's earlier voyages around the bay visit their website: http://chesapeake-semester.washcoll.edu/.

Field To Fork 2009 !

2009-10-13T20:15:00.026-04:00

The second Field to Fork dinner, an event designed to showcase local agriculture in an al fresco setting was enjoyed by 80 guests on October 3rd. Luck was certainly with us as the storms predicted earlier in the week stayed south, leaving us with warm temperatures and clear skies- perfect for enjoying the beautiful sunset and amazing full moon.

Special thanks to Chef David Perry of Casual Caterers in Stevensville for his creative touches. The hydrangeas looked lovely with the lanterns and the firefly lights were charming. The food was absolutely delicious. Much of the credit goes to Dave for designing and creating such a fabulous menu. Freshness is the other component of this fantastic meal. Everything was picked, baked or churned within days of the dinner. The milk for the oyster stew was from that evening’s milking.

2009
Field to Fork Dinner Menu
Hot Apple Cider with Rum
(Lockbriar Farms, Chestertown)

Oyster Stew with Fresh Jersey Milk (Choptank River Farmed Oysters)(St. Brigid's Farm, Kennedyville)
Arugula Salad with Chapelle Cave Aged Cheddar
and Balsamic Vinaigrette
(Colchester Farm, Georgetown)(Chapel's Country Creamery, Easton)

Rustic French and Sunflower Bread
with Homemade Butter from Land O' Lakes Cream
(Feast of Reason, Chestertown)
(St. Brigid's Farm, Kennedyville)

Grilled London Broil with olive oil, herb, wine marinade
with Madeira Sauce
(St. Brigid's Farm, Kennedyville)

Grilled Fingerling Potatoes
(Colchester Farm, Georgetown)
Grilled Butternut and Acorn Squash with Fresh Apples seasoned with Cinnamon and Apple Cider (Arnold Farms, Chestertown)
(Redman Farms, Chestertown)
Fresh Apple Pie with Chapel Cheddar
(Lockbriar Farms, Chestertown)
(Chapel's Country Creamery, Easton)
Homemade Pumpkin Pie with Chantilly Cream
(Arnold Farms, Chestertown)

The dinner raised just over $1,000 for Art Hock’s campaign for the Maryland House of Delegates. More important though is the conversation we have started with Art about the issues facing those of us who are working the land. We wanted to bring together farmers, consumers, and local politicians in a special setting for great discussion about production agriculture, quality food, and a sustainable lifestyle.

Thanks to Mattie Meehan and Kurt Kolaja for their photography at the dinner. We appreciate very much their view from the lens and willingness to share with all of you.

Hurricane Bill

2009-08-23T16:35:00.012-04:00

We were fortunate not to have any consequences of Hurricane Bill that flirted off our coast line this weekend other than some rain. Did we get some rain? Oh, Yes in the past 36 hrs we measured 5.7 inches. We were certainly glad to have the rain but it did add some additional work. Cows and heifers had to be shifted to more well drained paddocks, wet hay bales had to be discarded, silo filling had to be halted for a day. On the plus side, everything got a drink, a reseeding project will be moistened for the tillage equipment, and our Teff hay will produce another cutting.
Walking around this morning morning I confronted a beast of a snapping turtle enjoying the high water and crawling through the water logged pasture.

Off to Work and Returning Home

2009-07-14T06:02:00.025-04:00

A Long Walk Back to Work

How Much Further?

Oh, This Shade is Nice!

Grazing Sorghum for Breakfast, Lunch , and Dinner

Bet I Can Eat More Than You

No, I'm Not Related to the Brachiosaurus Dinosaur

Finished and Headed Back Home!

Nice Walk in the Shade

Almost There

I See the Milking Barn!

Oat Hay for Desert and then Off to Work Again

Grass Finished Beef & Veal to Restaurants

2009-05-30T14:53:00.010-04:00

This time of year is quite rewarding as we finally have ample supply of fresh and frozen beef and veal finishing off of tender spring grass. Relationships established from prior years are a nice launching pad for this season's harvest. We are fortunate to have 4 repeat customer restaurants that we sold to last year. In Chestertown, Brooks Tavern. In Royal Oak and Cambridge, Bella Luna. In Olney, Ricciuti's. and in Washington DC the Poste Moderne Brasserie.
Of particular interest to me are the unique cuts of product most often desired by some of these restaurants. Veal bones for stock, flatiron steak, sweetbreads, veal cheeks, skirt steak, liver, tongue, beef cheeks, and calf heads! OK, some of these cuts you have heard of and probably know how to prepare but for me some are very new.
Beef Cheeks are rich morsels of dense, finely grained meat. Along with veal cheeks, beef cheeks are being featured on trendy restaurant menus, especially those serving French bistro cuisine. Quite inexpensive, beef cheeks can be found either by special order or in ethnic meat markets and are usually frozen. Cheeks are always braised, and they reheat beautifully. A recipe can be linked to here and an interesting article about the DC trend for beef cheeks here.
The next new one for me was Calf Head Soup. The recipe is quite simple if you have a pot big enough. Usually the head is the main ingredient for a wonderfully flavored stock but also can be served with the soup in a large tureen. Below is a recipe, just let me know when to put your order in.
When you first get the head, have it skinned, eyes taken out, and split through the middle. Wash well, and soak several hours before cooking. Take out the brains, and tie in a bag. Boil the whole until the bones fall out; then take off the meat, skin the tongue, and chop all fine. Put in half an onion and a few sprigs of parsley, add the brains, stir all together, and put into a pudding dish. Grate over the top a few bread crumbs, add a small piece of butter, and pour over a small teacupful of the liquor the head was boiled in. Salt and pepper. Put in the oven and bake from half an hour to an hour, until brown.
The next day make calf's-head soup. Take the liquor of the calf's head, add two onions cut into pieces, one small potato, some rice or macaroni, parsley, salt, and pepper.

Sounds delicious!

Judy, back on The Hill

2009-05-30T14:38:00.004-04:00

May 18 - 22, 2009

Judy Gifford shows photos of her St. Brigid's Farm near the headwaters of the Chesapeake Bay in Maryland during a Capitol Hill briefing organized by NSAC on Wednesday. Judy rotationally grazes dairy and beef cows and is an engaging champion of the Sustainable Agriculture Research and Education (SARE) program, which awarded her a grant to develop a nutrient management plan on her farm. Special thanks to NSAC member groups that supported the Hill briefing, Michael Fields Agricultural Institute and the Organic Farming Research Foundation.

Caring for Calves

2009-04-02T20:21:00.007-04:00

From recent posts on this blog or visits to St. Brigid's Farm you may be aware that we have been through the majority of our spring calving season. It is a busy time! Right now there are about 62 new calves that have been born since the end of January. Paul Smith is a stellar part time worker that is fully responsible for the calf care. Twice a day everyday of the month for 3 months Paul and his granddaughter, Faylyn, tend to the calves like they were their own children. Each day the calves receive 1.5 gallons of pasteurized milk and ad lib fresh water along with a 22% protein "starter" feed until they are weaned at 42 days of age. After weaning the starter feed consumption rapidly increases and by 60 days of age they will be eating 5lbs per day. By 3-4 months of age they are transitioned to a grass diet that will become the mainstay of their nutrition for years to come!

There are many different ways to raise baby calves. In our case the female calves live in a cozy hut and Paul hand delivers the milk individually to each one. For our meadow veal calves they live on a pasture with a nurse cow. In all cases the principles for success are the same. Clean, dry, well ventilated, and proper nutrition.

We thank Paul and Faylyn for the good job they are doing.

2009-02-18T17:53:00.012-05:00

What in the world am I blogging about this time? Founded on Oyster Shells is the feature name for this weekend’s fund raiser in New York City for the New Amsterdam Market. For previous readers of this blog you may remember that last summer we participated in regional food market at the former site of the historic Fulton Fish Market in lower Manhattan. Click here for a glimpse of that adventure or see the July blog post.
The New Amsterdam Public Market Association is trying to preserve the market in NYC with goods supplied by vendors and farmers from the region. The New Amsterdam Market site is in constant battle with developers to change the landscape forever. Resources to develop a monthly purveyor's market dedicated to regional agriculture are certainly more difficult to find than funds for new buildings. This weekend the organizers of the New Amsterdam Market have planned a benefit dinner and auction to help sustain the market.

We were invited to contribute to the auction and decided to participate with the donation of a St. Brigid’s Farm meadow veal calf, custom cut and processed by Haass’ Family Butcher Shop. The meadow veal is embellished by weekend stay at St. Brigid’s Farm, touring of colonial Chestertown, and lunch for two at Brooks Tavern.
The event looks like great fun and we’d love to attend but with many cows due to calve right now we’ll be close to home. For our friends nearby NYC consider the event for Saturday evening excitement. Hannah, Curt, Pepe', Maria, Kaila…? For the rest it is simply fun to peruse the event menu, donors, and donated items. For the area chefs reading this list please support the market through the on line bidding. If your not interested in the weekend stay on the farm we'll be glad to deliver the veal to your restaurant in exchange for the farm lodging!

St. Brigid's Day, February 1st

2009-01-31T14:39:00.009-05:00

St. Brigid - was born in A.D. 451 or 452 to a pagan father and a Christian slave mother. Her impoverished, enslaved mother did her best to raise her well, and a white red-eared cow is said to have provided all the food St. Brigid needed to grow, indicating that she was special indeed as white red-eared cows are rare in Ireland. While still a child she was put in charge of the dairy by her mother. One day she had given away so much milk and butter to poor people that none remained for the family. She feared her mother's displeasure and so resorted to prayer. When her mother visited the dairy she found such an abundance of milk and butter that she praised the dairy maids for their industry. Today she remains the patron saint of dairy maids and is the patroness of Ireland.

Amazing Instinct !

2009-01-31T07:00:00.020-05:00

Stage 1 Labor

Stage 3 Labor - cervix fully dilated and pushing hard.
(if you look carefully you can see a foot in the amniotic sac)

Delivered at last. It's a girl! And there is work to be done.

Where are the towels?

Yes, I do need to wash your face too.

Getting hungry even before she can stand.

Ready to stand, only 17 minutes old!

Judy feeding antibody and nutrient rich colostrum.

Cold night fore casted, so under the heat lamp we go.

"Robin" , finally warm & dry.

2009-01-22T07:13:00.002-05:00

MUCH ADO

January is the beginning of calving season. We practice seasonal breeding to align calving and peak milk production to when grass is most abundant. So we like to have most of our cows calve about 100 days before the nice spring grass is in full swing. Thus, although we are a small farm, we must be able to handle as many calvings in three months as a 500 cow operation.

To illustrate the point, January 23 is the due date for 20 heifers to have their first calf. Most likely, no heifers will calve on that date. Some will be early and some will be late. Our job is to be prepared.

This week end we got the action plan in place and prepared the maternity pens and nursery. With help from Andy Moore, a junior at the US Naval Academy in Annapolis and from a farm in NY state, (Andy’s older brother Phil, worked for us in 2002 and now flies fighter jets in the Navy), Ethan Jones, from Jones Family Farm nearby and a junior at Kent County High School, and Abelardo Perez, from Vera Cruz, Mexico and a long time helper at St. Brigid’s Farm, we transformed many of the buildings into comfortable, bedded calving pens and set up the nursery.

A few pictures are to the right and soon we’ll update you on the new arrivals!

2008-12-25T17:46:00.012-05:00

Where Does Your Milk Go?

Often, visitors to St. Brigid’s Farm ask, “Where does you milk go?” It is sold through a producer member marketing cooperative, Land O’ Lakes. Now what does that really mean and where does the milk really go? The Land O' Lakes Cooperative began in the upper Midwest in 1921 as a small regional creamery and today has grown to be the largest feed company in North America, the world leader in animal milk replacers and the largest distributor of agronomy products in the United States. Land O' Lakes has a rich history of serving America's farmers and marketing America's favorite dairy products. Today, this farmer-owned cooperative processes the milk from over 3,000 dairy producers from Pennsylvania to California to more than 50 countries worldwide.

The milk specifically produced at St. Brigid’s Farm is hauled in an insulated stainless steel 18 wheeler seen in the first picture to the right and not in milk cans and pulled by a horse drawn wagon as seen in the 1921 photo. Holly Tree Trucking Co. comes to our farm every other day measures the milk amount, collects a sample for quality testing, and pumps the milk from our stationary refrigerated tank to the truck. From here the milk goes to Pennsylvania where two things can happen depending on the demand of the day. Either it is pasteurized, homogenized, and standardized to skim, low fat or whole milk for bottling or it is manufactured into butter and skim milk powder. The butter is packaged for retail sales in 1 pound blocks with the familiar Indian Maiden logo. The dried skim milk powder is bagged for domestic and export markets.

A few more questions we are often asked are, “Do you drink your own cow’s milk?” or “Will you sell us some of your cow’s milk”? We love to drink milk and buy two to three gallons per week for the two of us from the store. The milk from St. Brigid’s Farm Jerseys is about 5% fat and is closer to a glass of half & half cream than 3.5% whole milk. I must admit though for a treat from time to time we sneak some fresh milk from the dairy to the house to put on a bowl of cereal or berries. And then there is the one time of year where we make egg nog. The fresh milk is perfect for this providing us cream for whipping and whole milk for our favorite seasonal beverage.

As for direct sales of fresh milk, the unfortunate answer is no. The dairy industry is heavily regulated by state health officials and the Pasteurized Milk Ordinance. For reasons pertaining to food safety and your health it is unlawful for us to sell unpasteurized milk in the state of Maryland.

Merry Christmas! Bob & Judy

Thanks !

2008-11-08T17:51:00.009-05:00

We have neighbors all around us that are the best! It is nice to see that the next generation carrys on that tradition. Last summer our last born heifer calf was kind of late for our calving season but just perfect for the 4-H show season cutoff date. Pansy was born to Poppy on June 6th 2008 and we arranged to give her to Drew Debnam for his 4-H project. We received a nice note from Drew a few days later but yesterday the card and photograph above were totally unexpected. Thank you Drew!

To the right is a photo for Drew. Poppy and new born Pansy on June 6th.

Happy Thanksgiving

Field to Fork Dinner

2008-11-07T07:00:00.021-05:00

Our motto on St. Brigid's Farm, especially during one of the driest summers on record, is never complain about rain. Another prominent philosophy we practice as graziers is always have a Plan B ready. For our first Field to Fork dinner, we had to follow both mantras and gladly implemented Plan B, dinner in the new barn, as we finally had the chance to celebrate a bit of rain.

Sure, this changed our event from being set in a pastoral scene under the stars to going inside but the storms did not dampen the enthusiasm for local foods, Heifer International, the Chester River Association, and visiting with new and old friends.

The evening was an amazing event. Friends, friends of friends and complete strangers all convened to participate in a unique dining experience. Our guests mingled and enjoyed local beer, wine, music and a sumptuous five course dinner under the watchful and curious eyes of our Jersey cows who didn’t know quite what to make of all the activity.

The skies opened up as the last guests arrived and the rain nearly drowned out the wonderful classical guitar music of Tom Anthony and Van Williamson. Tom later joined his fellow band members, Tom McHugh and Bill Matthews of Chesapeake Scenes to perform local songs during dessert. The group has performed all over the world but, according to Tom McHugh, this was their first performance in a cow barn.

The wind is always stronger here than most place in the county and the night of our dinner was no exception. In spite of our efforts to design centerpieces in anticipation of gusts of wind by putting candles in votives in a vase, the flames were blown out repeatedly until resourceful guests put saucers on top for protection. One tiki light caught on fire but was extinguished when our son-in-law, Rich Yost, quickly buried it in the sand in the freestalls.

We are so pleased that so many people joined us to celebrate community and local food. Almost ninety people braved the inclement weather, some drove from the western shore, others arrived knowing only us and some brought all their neighbors.

Sustainable food production is the thread that ties together all three organizations involved with the dinner. The Chester River Association, Heifer International and St. Brigid’s Farm all strive to facilitate the implementation of the three “Ps” of sustainability: protect the environment, provide quality of life for the people on the farm and promote healthy, vibrant agricultural communities. Our first Field to Fork dinner showcased all three and we are still amazed at the excitement generated by this event. Thanks to all who attended and made the dinner a huge success in so many ways but mostly because we are sending Heifer International a check for $2100!! Check out Heifer International’s website www.heifer.org to learn what such a life-changing gift to resource–poor families can accomplish in promoting sustainable agriculture in the USA and around the world.

We want to extend special thanks and appreciation to Chef Craig Sewell of A Cook’s Cafe who arrived at the farm willing to accept any logistical challenge he faced working with “Plan B” with an open mind and good attitude. He and his wonderful and competent staff transformed our plan barn into an elegant dining space and served a meal that could compete with any of the fine restaurants in the area.

Thanks also to Marjorie Adams and Elise Kolaja for sharing our vision and passion for a local food celebration and supported us during the months of planning and to Kurt Kolaja and Patty Mowell who took time from mingling to capture the event in the wonderful photos on this blog and on the Chesapeake Foodie web site.

Autumn Grazing

2008-10-31T18:13:00.018-04:00

It has been too long since I've posted an update to our blog. A dry and busy fall coupled with the recent Field to Fork Dinner have kept us very busy. The steers above seem to be asking "what is next" as they bask in the warmth of the morning light.

Autumn is a wonderful time at St. Brigid's Farm. As I write a post I often wonder who the audience will be so allow me say up front that this one will be a tad technical. Why is it a wonderful time? The list is long...

We have finally received rain! Because of that the cows have grass to graze.

Grass at this time of year grows similar to spring time vegetative growth but will not get "ahead of the cows" due to shorter days and cool nights.

None of our cows are due to calve at this time of year so we have no babies and no expecting Moms.

The cows we are milking are all accustomed to the routine and can be called "easy keepers".

Stable fly and horn fly annoyance is over.

Heat stress for the cows is over.

Storage of winter forage is complete.

Judy has a very capable part time helper for milking , Katie Dixon.

Now about the pictures...we intended to re-seed Field #3west this fall in to perennial rye grass. Conditions were so dry in August and September for preparing the seedbed that at the last minute we decided to wait a full year before planting a sward that we'd be living with for the next 10 years. Instead we opted to plant winter rye (aka cereal rye) followed by sorghum as a summer annual next year and then get ready again in '09 for the perennial rye grass. So far the winter rye has been a hit!

HAPPY NEW YEAR!

2008-09-02T05:44:00.004-04:00

HAPPY NEW YEAR? Sure I know it sounds kind of strange to consider a happy new year on Labor Day. Especially as you view the "dust devil" whirling in the parched field of corn stubble. Every fall on farms all around the area the beginning of September is in many ways the start of a new year. Harvest begins, fairs are over, school buses run again, ospreys leave and geese return. On St. Brigid's Farm we too are excited about the new year because there is a lot going on right now preparing for fall, winter, and years ahead.

Corn silage was started early and required many many more acres than usual because of the dry weather and low crop yields. Our neighbor, Roy Crow, offered additional acreage for harvest and another neighbor, 4-Ms (Miller Bros.) did a splendid job filling the silo for storage of winter feed.

Reseeding of selected pastures is another job appropriate for this time of year. With this summer's drought and significant weed pressure from a pesky fellow called horse nettle we have decided to reseed 16 acres on the west side of the farm. This gives us the opportunity to spread manure slurry on this acreage prior to the seeding. Donnie Pool from the Biospread Company does a great job doing this task with his specialized equipment. Unfortunately we are unable to plow this ground as planned because the soil is too dry. Sometime of the next month we'll get a soaking rain and then we'll be onto that job.

Construction of a new heifer and steer barn for winter time housing by Triple-H Construction Co. adds to the bustle around St. Brigid's Farm these days. During previous winters as we bring in from the pastures nearly 200 animals our space for resting, feeding and care of the herd is VERY crowded. A new barn will make the care and feeding of the entire herd more convenient for us, more pleasant for the animals, and preserve the pastures from over winter damage. Earl and his crew from Triple-H should have this facility finished before the beginning of October.

Lastly, there is a repeating seeding project on St. Brigid's Farm. That is the reseeding of field #1, our field of warm & cool season annuals. In the summer we grow grazing sorghum and in the fall/winter we grow oats and triticale. Kevin Miller is seen here doing the dusty job of discing the sorghum and today's plans are to have it reeded and ready for the tropical storm I just read about forcasted to arrive here Saturday! IF this holds true it will be a welcome relieve to our dormant pastures that are not irrigated and to the daily task of moving the traveling gun irrigator on the precious east side of field #3.

Kiwis & Crustaceans

2008-07-25T20:23:00.009-04:00

Many of you know that Judy and I are partners in a start up large scale New Zealand style grazing dairy in the boot heel of Missouri. Last weekend we welcomed the general manger, Peter Gaul, and his family for their first visit to St. Brigid's Farm. In fact, it was their first visit to the Delmarva Peninsula so we decided to highlight their vacation with some local favorites. No doubt a proper July dinner in Kent County must include steamed crabs and corn on the cob. We served both followed by St. Brigid’s burgers on the grill. You can see from the photos that everyone seemed to enjoy the mess even though I got the impression Peter was not so sure about the idea. Jo on the other hand dug right into the tasty bay scrubbers while comparing them to large crayfish from ‘back home’. Lance thought the Sam Adams was a perfect fit for the crab while Theo enjoyed our new favorite soft drink, Dr. Bob. The evening on our deck over looking cows munching their evening grass was lovely time to share with friends from abroad.
Visitors are always welcome here but particularly it is enjoyable for us when they have an interest in grazing. Within in minutes after the Gaul’s arrived we marched out to the field to study the grasses. Mom, Dad and two teenaged boys all engaged in a walk over the entire farm discussing and debating the pasture based system we employ on St. Brigid’s Farm. Their comments and suggestions, as with other visitors from grazing corners of the world, are a valuable tool in our learning process.
The following day the Gaul’s had to make a flight connections from Dulles airport but not until late in the afternoon. So, what best to share with them in Kent County? Judy and I both had obligations so Pop Fry stepped up to the plate and toured them around the county. No one could do the job better so off they went to the Jones Family Dairy followed by a BLT lunch (thank you BTF) on the beach at Ken & Bronwyn’s. I can only imagine the stories Pop was able to share with them for a full half day drive around the county!

Dealing With Summer Drought Condititons

2008-07-13T21:05:00.013-04:00

Often we are asked, "how do you graze your cows in the summer if there is not enough rain for the grass?". Well, the summer of 2008 makes us answer that question. We had very adequate rain going into June but then it stopped. Less than an inch in June followed by only 1/4" so far in July is putting a lot of stress on the grass, the cows, and the farmers in our region. The tassling corn that is nearly 6' tall with no ear is indicative of the situation.

On St. Brigid's Farm we manage times like this from several different angles. First,we have a variety of grasses and some of those are very drought tolerant. One of those is Reed Canary Grass (RCG). Another is a warm season annual, Sorghum. This grass is a cousin to corn except it has no ears and will regrow after each pass of grazing in only about 3 weeks. And finally, were are fortunate to have irrigation water available for the pastures that the milking cows graze.

Time for bed, and dreaming it will rain tonight!

Organs! - New Amsterdam Market

2008-07-05T07:03:00.009-04:00

When we were trying to decide which cuts of veal to take with us to the New Amsterdam Market I thought there might be some slim chance that we'd sell some 'organ meat'. Who would have thought that we'd sell out of tongue, sweet breads, cheeks, etc. and return home with some lovely standing rib roasts. This morning I found a recent post by an un-identified blogger from Brooklyn. His story is cute...

If I wasn't already psyched about this market after the oysters, this did it. The fine folks from St. Brigid's Farm in Maryland came all the way up here to sell their meat, including tons of off cuts that made me incredibly happy.
They had me at Sweetbreads for $3. My jaw dropped. I've never seen Sweetbreads available anywhere but on a menu. I almost got them and still sort of wish I had, but I wasn't going ot have the time to devote to learning new cuts that evening, so I passed.
Instead, I bought veal cheeks and a veal tongue. I braised them both, cooking the cheeks in a mixture of veal stock and veal demiglace. The tongue I simmered in rich pork stock. Mmmm.
This is definitely something I've never seen at the Greenmarket:

New Amsterdam Market

2008-07-03T22:08:00.009-04:00

7,000 NEW YORKERS VISIT THE SEAPORT TO SUPPORT NEW AMSTERDAM MARKET, THE PRESERVATION OF NEW YORK'S HISTORIC MARKET HALLS, AND THE CREATION OF A NEW SEAPORT MARKET DISTRICT

NEW YORK, NY - JULY 2, 2008 - On Sunday, July 29 2008, an ongoing stream of 7,000 enthusiastic New Yorkers and visitors crowded the aisles of New Amsterdam Market, which met in New Market Square - the public plaza fronting the historic New Market Building at the Seaport in Lower Manhattan. By attending the market they expressed their support for:

• preserving and rededicating the Seaport's two public owned market halls - Mayor LaGuardia's New Market Building (1939) and the adjacent Tin Building (1908) - as a civic institution dedicated to regional and sustainable food systems; and

• transforming the Seaport into a vibrant market district, where private retail is anchored by public commerce.

Over 1,200 market goers signed a petition supporting a request that the next New Amsterdam Market be held within the New Market Building, in the fall of 2008.

"The ongoing popularity of New Amsterdam Market proves that New Yorkers support regional food and innovative distribution channels, and that they also value the legacy of historic, public spaces which give soul and character to our city" says Robert LaValva, Director of the New Amsterdam Public Market Association - the non-profit organization spearheading the transformation of the Seaport into a world-class civic, cultural, and retail destination. "By preserving the New Market Building and Tin Building and continuing their use as public markets, we can create a unique and compelling market district that will become a home for the regional and sustainable food movement and bring New Yorkers back to the Seaport."

"I was reminded of London's Borough Market" said Jacob Dickson, proprietor of Dickson's Farmstand Meats, one of more than 60 vendors present on June 29th. "When I lived in London I would travel 40 minutes by subway to Borough Market at least once a month, making a day of visiting the market as well as neighborhood shops and eateries. As a distributor of regionally-sourced products, I see a market like this as the perfect venue to connect NYC's food-lovers with nearby farmers and producers."

"The New Amsterdam Market was a huge success from our perspective and from the view of many who attended. I can't tell you how many people asked us if we were coming back next weekend" wrote another vendor, Judy Gifford of St. Brigid's Farm, Kennedyville Maryland. And Mo Frechette of the famed Zingerman's Deli of Ann Arbor signed the petition by stating "New York should have as great a food market as London, as Barcelona, as any of the world's capitals."

New Amsterdam Market included visitors from all five boroughs, upstate New York, New Jersey, Pennsylvania, Spain, Italy, Japan, and Britain, including traveling delegations from Borough Market and specialty food retailer Marks and Spencer.

An alternative proposal for developing the Seaport was recently released by General Growth Properties, the Seaport's tenant. It calls for the demolition of the New Market Building and removal of the Tin Building from its historic site, the 1836 birthplace of the world-renowned Fulton Fish Market, to make room for a 42 story waterfront residential tower. The Seaport neighborhood has been a public market district since 1642, when New York was still New Amsterdam.