Taste of the Town

We slipped away from the farm last Sunday to check out the Taste of the Town . This is the third Taste which was organized by Andy Goddard formerly of our favorite local bar, Andy’s. She and a crew of volunteers organized this tasting to showcase the talented chefs in Chestertown. We were enticed by the veal sliders from Chef Kevin McKinney of Brooks Tavern. Served on a potato roll and topped with a cheese sauce and pickled onions, these little delights certainly showcased our veal. We each had two!
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!

"As Good As It Gets!"

When you look around St. Brigid's Farm today it is hard to believe that less than 2 months ago we were buried in snow from back to back blizzards. Things have changed a lot! At this time of year I am always reminded of a long time client and friend, Ted Fox. I traveled to Ted's farm in southern NJ twice a month for 24 years doing herd nutrition services and repro exams. When ever I saw Ted and offered my usual greeting of "How are you doing Ted?" he would reply, "Doc, it's as good as it gets!". It didn't matter if it was too dry, too wet, too cold, too hot, low milk prices, or sick animals Ted was always up beat and looking at the bright side of things.
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.

Soon we'll be dealing with heat, humidity, flies, mowing, irrigating, breeding, and straw harvest. But for right now, "It's as good as it gets". Right, Ted?

Captain Ted Fox

BLIZZARD 2X

It's hard to believe that a week has passed since mother nature hammered the mid Atlantic region with the first of two major snow storms. Record snow fall and gusty winds combined to make life difficult for humans and animals. We are very appreciative of our helpers... Andrew from the USNA who filled in while Bob was in California, Paul from nearby Chesterville who valiantly forged through the blizzard at 6 miles per hour in an open tractor to feed calves, Ethan from Massey who arrived on time every day except when the roads were closed, and Joe (Ethan's buddy) who got stuck near our farm in the middle of the second blizzard. It was quickly obvious that Joe wasn't going anywhere anytime soon so we gladly put him up in the spare room and fed him a hot bowl of chili. Fortunately for us Joe got snowed in at St. Brigid's Farm as he was an excellent helper during the height of the second storm.

Here are a few photos that tell the story...

Blizzard 2010 Feb 6th & 10th!

"It's really not too bad outside, just a little snow."

"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

"Good morning, I'm hungry regardless of the weather."

Juliann, the new mother during the night of the blizzard.

Beautiful sunrise

Fence post nearly buried!

Drifting at the heifer barn makes for difficult feed delivery.

Calm morning between the storms

"My it is difficult to eat this way."

Watch the snow load!

This WAS a well bedded calf pen.

With some shoveling and straw it is now a nice place to bask in the sunshine.

Winter at St. Brigid's Farm 2010

The Perfect Steak

We celebrate St. Brigid’s Day every year. Her day is February 1 which is during one of the busiest weeks of the year here. Nine first calf heifers calved from January 24 –February 1 which means nine new calves to care for as well as nine new animals in the milking string. On top of that we had a small snow storm and bitter cold. Cold, wind and humidity are the perfect conditions to cause frost bite on the teats of our new moms so we pampered them for three days, carting feed and putting them in a bedded pack to stay warm.

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.

Medley of St. Brigid's Meats

St. Brigid’s Farm's is in its third year of production for natural grass fed beef and veal. We have many loyal customers - both families and restaurants. This year we are trying something new to make buying our beef more convenient. We are offering a monthly subscription to a Medley of St. Brigid’s Meats (to include tender steaks, premium ground beef, fine roasts and meaty short ribs) available for pick up in Chestertown every month. Here are the details:
· Subscriptions are for six months for the monthly amount of $50, $100, $200.
· Payment is due at the first scheduled delivery.
· You will receive a reminder e-mail several days prior to the pick-up.
· The delivery & pick-up location is in the parking lot of Radcliff Mill in Chestertown.
· The delivery & pick-up time will be the first Saturday of every month between 10:00-11:00 in the morning.
· In the event you can not arrange for pick-up in Chestertown, we will hold your order for pick up at the farm.
· Your delivery will be for a Medley of St. Brigid’s Meats at least in the amount of your subscription.
· Customized medleys are subject to availability.
· Gift subscriptions are welcome!

Our grass fed beef is the perfect choice for your holiday dinner. Individual cuts are available. Also, a gift certificate is the ideal gift for the chef or barbeque master on your list this season. Click here for 2009 pricelist of individual cuts.
Free dog bone for your favorite Fido with any holiday purchase

E-mail us at rcfry@stbrigidsfarm.com if you have questions or would like to subscribe to the series. Please share this with anyone you feel would be interested!

Woodberry Kitchen

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

"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.