Friday, December 3, 2010
Sunday, October 31, 2010
Tuesday, October 12, 2010
Saturday, July 31, 2010
Friday, July 9, 2010
On Sunday, we hosted a burger and beer fundraiser for Congressman Frank Kratovil. Earlier in the year, we were invited to a small gathering to hear Frank discuss his rationale for voting against the health care bill. He was so articulate and rational in his reasoning that we wanted to give other people in the northern part of the county a chance to hear Frank in person. Next thing we knew, we were having a party.
Over 60 people visited, ate and drank from 4 until after 6 on a very hot afternoon. In addition to talking with Frank, guests could tour the farm and watch afternoon milking. We were amazed at the interest people had in seeing Ethan Jones milk the cows and were reminded that so many people are several generations removed from any exposure to farming.
Guests included over a dozen farmers including our neighbors Pat & Dutch Langenfelder and Roy & Judy Crow. Pat is president of the Maryland Farm Bureau, and Roy is a Kent County commissioner. Our special guest was former Congressman Wayne Gilchrest who did a wonderful job introducing Frank and emphasized our current Congressman’s ability to think through issues and decide independently what is best for the citizens of the district and for the future of his four (soon to be five) children. Frank gave a great recap of his successes and lessons learned during his first 18 months in Congress.
Diane Jones (Ethan’s grandmother) and her friend Sue Sussman played old time mountain music on banjo and fiddle. They came in style in a beautiful 1929 Model A Ford. Our caterer, Dave Perry, Casual Caterers, grilled our delicious ground beef to perfection and served sides of corn and pasta salad. For dessert, he made homemade ice cream from Jersey milk with chocolate chip cookies and brownies.
We raised over $4200 for the campaign. In addition, we may have a new employee in the wings as Frank and Kim’s youngest son, Nate, wanted to know how old he had to be to work here.
Tuesday, June 29, 2010
Saturday, June 19, 2010
"Fresh, seasonal foods prepared with impeccable technique, abundant wines, a gracious yet unstuffy atmosphere, and caring service make the Fair Hill Inn a dinner destination that should be on everyone's 'must' list...Fair Hill Inn is a gem that may become as esteemed as the Napa Valley’s French Laundry. Eat there and you will be filled, not only with exquisite food but with glee."
Wednesday, April 28, 2010
The Brooks Tavern blog has great photos of the event and descriptions of the other tidbits offered.
And as if the event was not already tons of fun we had some luck too. Brooks Tavern had a drop your name in a hat offering for potential winning of a 5 liter bottle of Banfi wine. We won!
Sunday, April 4, 2010
On St. Brigid's Farm every spring Judy and I share the same thought, "it's as good as it gets". What makes right now as good as it gets? Here's my list:
· Ground temperatures and air temperatures are such that grass is growing aggressively enough to offer all of our cows, heifers, and steers an opportunity to be outside and consume grass as the mainstay of thier diet. This greatly reduces the cost to feed everyone. The work load for us shifts from inside scraping and feeding stored feeds to being outside moving fences, waterers, and cows.
· Production is near peak with the herd in full flow of milk and eating predominately a diet of vegetative spring grass. Today we produced 67 lbs of milk per cow.
· No mowing of pasture, no flies, no AI or heat detection, few cows calving, many calves weaned.
· Low humidity, cool nights and sunny days makes it comfortable not only for people but the cows love it too.
· Northern Spring Peepers-anyone reading this who lives in the country especially near wooded areas or marshes knows the sound made by peepers. If you don't know what I'm talking about click here. Whether it's walking the cows back to pasture in the evening, lying in bed in the evening with the windows open, or getting the cows from pasture early in the morning the peepers' chorus offers a delightful background.
· Purple martins-are back! Soaring and swooping around the field catching mosquitoes and other flying insects.
Saturday, February 13, 2010
"Oh, this is getting pretty deep, I think I'll stay inside."
Joe Howard & Judy...thank you Joe for getting stuck near us!
Calf hutches in Blizzard #2
Monday, February 1, 2010
Needless to say, we dined in and enjoyed local beer (legend has it that St. Brigid turned bathwater into beer), a lovely salad and our grass fed beef. I am not a huge steak fan and have never been very successful at cooking steak but after viewing a video on cooking the perfect steak by the Joshua Applestone, chef at Fleisher’s, a meat purveyor we met at New Amsterdam Market in New York City, I had to give it a try. And the steak was PERFECT!!
Check it out for yourself by clicking here. We left the steak in the oven for 7 minutes since the medium rare in the video looked a bit on the rare side for us.
We are discounting all of our steaks for Valentine’s Day. So make the perfect steak and enjoy a 15% discount!! You can pick up your steaks Saturday at the Radcliff Mill parking lot (home of Brooks Tavern) at 10 am or arrange for pick up at the farm.