On the last Sunday in January, about 100 foodies gathered at Unity Landscape’s new digs to sample burgers from four local farms. Bill Schindler grilled sliders and sweet potatoes while Tara Holste and Andy Goddard, the organizers, served spinach and sweet potato salads, cheese, and bread. 16 Mile Beer and Casinelli wine were on hand to add to the festivities. While there were no winners in the tasting, our sliders were distinctly different. Jersey beef is known for its juiciness, tenderness and marbling and the SBF sliders glistened on the platter. Dr. Schindler noted that our burger, which is grass finished, was the reddest in color. The event was sold out. Good to see that the local food movement is alive and well and being helped along with enthusiasm by Tara and Andy.

Old Man Winter

For most people, snow and cold weather are minor inconveniences – delayed openings, longer commutes, finding the hats and gloves. But for farmers, especially those of us with livestock, snow and cold mean more work and worry.

This past week we had about 8 inches of wet, heavy snow which covered the barnyard, farm drive and pastures. It took three hours to scrape and pile the barnyard snow so it wouldn’t refreeze into craters the size of cow hooves and make walking difficult for the cows. Then we spent another 45 minutes pulling snow off the roof over the feed bunk. This roof does not have perfect pitch so we worry the weight of the snow could cause the headers to crack and crash. Several years ago, the roof over the nursery pen crashed and we were within four minutes of losing 13 calves and Bob who was moving them to safety. We don’t want to hear that sound again.

When the thermometer hovers around 10 degrees and there is wind, manure will freeze in place. That means any bit of manure in the scrap pit or on the spreader will cause jams. Ears on new born calves as well as teats of the new moms are at risk of frost bite. We have had first calf heifers get frost bite in a matter of minutes when the conditions are right. It takes three long months for the teats to heal. Any water (and dairy farmers use a lot of water) will turn to ice so barnyards must be sanded by hand, hoses unhooked and thawed, doors barricaded with straw to keep the pressure pump in the dairy from freezing. Two inch thick ice forms on cow waterers that aren't heated.

But once the lanes are cleared for service trucks and a path is made to the calf hutches, we do take a moment to appreciate the winter wonderland and take some small satisfaction in the work it took to make those big piles of snow.

And after all our consideration for cold weather we know it is quite balmy compared to that of our dairy farmer friends, John & Johanna Laggis, in the North Country of Vermont, where temperatures plummeted to minus 35 degrees last week. Can you imagine, they had two calves born that night!

Farm Scenes/Notes Cards

Many times we have received the suggestion that some of the St. Brigid's Farm cow photographs would be appropriate for note cards. With the wonderful design & layout help of Paula Salerno we now have Jersey Cow note cards available. Our plan is to place them in various shops around town, and on our blog site. Let us know if you're interested.

e-mail, rcfry@stbrigidsfarm.com

Small Town, Small World

Small Town: Yesterday we were working on a project outside. We waved to our neighbor Dutch Langenfelder when he drove by in his grain truck. A minute later, Pat Langenfelder called me on my cell phone to let us know that Dutch had noticed one of our veal calves was out. We promptly put him back where he belonged and repaired his escape route.

When I went in the house a few minutes later, the land line phone was ringing. Liz Gordy was calling to see if the calf was back in the field. Now, I do not know Liz Gordy!! She couldn’t find our phone number, so she had called Barbara Silcox at Brooks Tavern to get our number. As we chatted, I learned that Liz has been stopping along the road to show her granddaughter our cows for at least five years. I invited them both to have a VIP tour during her granddaughter’s next visit to their home in Kentmore Park.

Small World: I read the Brooks Tavern blog as I was copying the site address for the hyperlink and was surprised to see that Liz Gordy and her husband are featured in the post just before the one of Chef McKinney’s bleeding finger.

Liz, thanks for following up on the AWOL calf!

2010 Field to Fork Dinner

Chef Dave Perry, Casual Caterers
Chapel Creamery Cheese & Lockbriar Apples

Fresh Riccotta Cheese & Tomatoes


Flat Iron Steak Florentine w/ vegatables

Farmer Guests are acknowledged

Chef John Keller shares his vision for the KCHS Culinary Arts Program

Thank You!

How Are The Cows?

We have been asked that question frequently during the 2010 heat wave here in Maryland. The cows are fine. While they do not like 104 degree temperatures and 80% humidity, they can tolerate it with good management. When the days are going to be hot, we milk start milking at 4 am and finish by 6 so the cows have time to graze before the morning sun starts to raise temperatures. At around 8:30, we bring them inside where they have shade and access to a sprinkler system. Six fans hang over the freestalls to help keep them cool while resting. Some cows have figured out which spots are the coolest and routinely scout them out. The cows will remain in the barnyard eating hay and their grain allotment until afternoon milking is finished. When the sun starts to set and the air cools down they return to a fresh pasture. They stay out in the pasture all night and graze and rest comfortably until they are brought into the barn at 3:30 the next morning. This routine makes for long days for the farmer but at least we finally turned on the A/C so she is doing fine too!

A Good Time and a Good Candidate

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.