Bring the Green!...A Southern Tradition...

Hey there folks!  This week we come to you a little early to catch you in time for a great Southern New Year's tradition to add to your "Hoppin' John" black eyed peas dish.  This New Year, our garden abounds with collards and this Tuesday, you can find us on the farm 12 - 3 pm (1051 Rose Creek Drive, the signs on Colham Ferry will lead you there!) for your collard greens, New Years fix!  And if you don't know what the heck collards has to do with New Year's or just need a refresher and a recipe....read on!

Traditions & Superstitions.

It's not just the South...traditions and superstitions traverse the globe and find their way into our hearts & homes each New Year's.  They are there - no matter how wacky and weird - to set an intention of gracious hearts and a renewed hope for good things to come...

In Spain, you eat 12 grapes at the stroke of midnight - 1 grape for each month of the year...a sweet grape will be a good month, a sour grape...well that month may be a little unsavory.

In Colombia, if you walk around the block with an empty suitcase your year will be full of travel.

Germans & Poles eat pickled herring at the stroke of midnight for good luck.

In Russia, you'd write down a wish on a piece of paper, burn it, then throw it into a champagne glass and drink before 12:01.

In Argentina, it's a brand new pair of pink underpants to attract love (that goes for you too, boys!).

...And on almost every stove top South of the Mason Dixon line, you'll find "peas for pennies, corn bread for gold...and collards for dollars."

"Eat Poor on New Year's & eat FAT for the rest of the year."

Black eyed peas, corn bread, and collards....It's a tradition with it's roots in humility and a lack of vanity with a hope for prosperity and blessings.  A tradition as old as the antebellum South....

There a number of folklores surrounding the tradition of this meal...

One of the most popular dates back to Sherman and the Civil War when the Union troops turned up their noses at the greens and peas, leaving them behind - seeing them fit only as animal fodder and nothing more.  Thinking they had starved the Southerners into desperation and oblivion - the sagacious South knew better and used that rich and humble food to survive and since has evolved into a Southern holiday tradition.

Upon further digging into the history of collards and black eyed peas, you will also find it's true roots with the slave population in the antebellum days of the South when African families tried to replicate meals from home using beans, rice, and greens.  When Sarah Rutledge, "Lady of Charleston" and daughter of Edward Rutledge (signer of the Declaration of Independence), mentioned greens and beans in the 1855 edition of "The Carolina Housewife" it spread like wild fire and became a signature "Southern" dish, which then evolved into a New Year's tradition.

Whatever the origins...greens and beans have become a Southern staple and an important way to kick off the New Year in the South.

Bring the Green!

Cornbread represents gold, black eyed peas - coins...and collards make up a plateful of folded bills.  Eat 'em at the stroke of midnight or New Year's Day.  

It is said that each bite of collards is worth $1,000 dollars in the New Year.  And if you really want to make it extra special...

...Pair it with black eyes peas and hide a dime in 'em for a true "Hoppin' John" dish - the one to uncover the dime reaps extra wealth and blessings in the year to come!

...and don't forget to save some fresh, uncooked greens to tack to your ceiling and hang from the door to ward away evil spirits!

So, this year...make every bite count!  And stock up on collards this Tuesday at our New Year's Eve Farm Stand from 12 - 3 pm.  

A recipe (from the Southern Queen, Paula Deen).

ingredients.

• 1/2 lb smoked meat (ham hocks, smoked turkey wings, or smoke neck bones)
• 1 tbsp house seasoning (4:1:1 ratio salt, pepper, garlic powder)
• 1 tbsp seasoned salt
• t tbsp hot sauce
• 1 large bunch collard greens
• 1 tbsp butter

method.

1. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce.
2. Reduce heat to medium and simmer for 1 hour
3. Wash collard and remove the stems.
4. Stack 6-8 leaves together, roll up, and slice into 1/2 - 1 inch thick slices.
5. Place greens in pot with meat and butter.
6. Cook 45 min - 1 hour, stirring occasionally.
7. When done, taste and adjust seasoning.

And if we don't see you tomorrow on the farm, we wish you all a happy New Year filled with greens and things and all that they represent!

(And see you in the New Year at the Bishop Central Market, Jan 4, 10 am - 2 pm!)

For the love of community and all things farming...

Your local farmers,

Will, John, Dana and the farm fam

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

A Farmland Appeal...

Hello folks!  And warm holiday greetings!  With many of our farmers enjoying "home for the holidays" the Bishop Central Market will take a pause for the week and will resume in the new year - picking back up Saturday, Jan 4, from 10 am - 2 pm.  

In the mean time, we turn our attention to a matter very important to our community and appeal to all you farmers and farmers at heart...

Protect Our Farmland, Oconee!

"It's a construction plan of epic proportions!  They're calling it....a freeway!  Eight lanes of shimmering cement running from here to Pasadena!  I see a place where people get on and off the freeway, off and on, off and on, all day and all night...I see a street of gas stations, inexpensive motels, restaurants that serve rapidly prepared food, tire salons, automobile dealerships, and wonderful, wonderful billboards as far as the eye can see.  My god, it'll be BEAUTIFUL!"

Spoken like a true "toon" from the classic Who Framed Roger Rabbit and which I found quoted (happy surprise!) in James Kunstler's provocative book, "Geography of Nowhere"...and gosh!  Aren't you glad that's not the world we live in?  Oh, wait...hmmm, well - at least if you're living in the "agricultural belt" of the South - especially Oconee County! - you may be lucky enough to avoid the daily off and on, off and on - all day, all night - madness of the freeway.  

But as a nation, the "beautiful" world Judge Doom describes is the world most folks live in.  Not that development is bad or evil - I'd like to stay away from the politics and finger pointing of the Farmland Protection debate.  I'd be a hypocrite to say that - as I occasionally do frequent Wal-mart...and if I'm having a particularly bad day and feel in need some sort of naughty reward...you may even find me at the local Micky D's...hoody up, sunglasses on with filet-o-fish combo and happy meal to go.  :)  

What I am saying, and what The Farmland Protection Program is here to address, is that the eight lanes of shimmering pavement is spreading while the beautiful pockets of land are disappearing and with it a whole heritage of agriculture, knowledge, and appreciation.  The patchwork quilt you see looking down from the plane is losing all of those beautiful green squares and are being replaced by big swatches of grey.  

The Wisdom of the Lorax...

So,

...To all those who love the wide open spaces and the magical, ethereal way the sun rises and sets on the sweet, rolling, bucolic pasture land that spans Oconee County...

...To all you locavores and those of you who appreciate the prismatic produce that dots your favorite farmers stand...the artisanal quality of the meats and cheeses, locally sourced breads and beauty products...a full diet and more...born and cultivated right here in your very own community, by the loving hands of your neighbor and farmer...

To all those who prefer a leisurely bike ride down a country road to gridlock on hamburger highway or green-space to parking space...

Help us in supporting your local farmers and farmland, in preserving and protecting that which promotes the local economy, bolsters the health of the community and keeps our quilt square green! 

Just follow the link and let our board of commissioners know that this is important to the community they represent!

http://www.change.org/petitions/oconee-county-ga-board-of-commissioners-continue-funding-for-the-oconee-county-farmland-protection-program-by-splost-and-a-tdr-program?utm_source=guides&utm_medium=email&utm_campaign=petition_created

Because.... "Unless someone like you cares a whole awful lot, nothing is going to get better.  It's not." - Dr. Suess

For the love of community and all things farming...

Your local farmers,

Will, John, Dana, & the farm fam

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

A short and sweet blog for the shortest day of the year!

Hello and Seasons Greetings to All!   Ring in the Yuletide this year and celebrate the shortest day of the year - the Winter Solstice!

The 411 on the Solstice.

• The Winter Solstice occurs on Dec 21 this year and is considered the shortest day of the year (unless your in the Southern hemisphere and then it's the summer Solstice and the longest day of the year)
• In latin, it literally means "The Sun Stands Still" as to ancient peoples it actually appeared that the sun did in fact pause on this day....when in fact it really is just the the earth and sun's continuous and protracted dance they've been doing for eons - spinning away in a heliocentric trance.
• Ancient folks to present day, have marked this day as an astronomical and cultural event -  with colorful and varied celebrations the world over focusing on renewal and balance, gratitude and gift giving.  In fact - Christmas, New Years, and other winter holidays find their roots in ancient Solstice celebrations.

So what will you do this Solstice?

Well, it just so happens that the Bishop Central Market occurs this year on the Solstice from 10 am - 2 pm where you can find a variety of winter veggies, grass fed meats, cheeses, honey, and all kinds of wonderful gift ideas from your beloved local farmers, bakers, and craft folks!

AND Bradford Pottery celebrates with it's very first Solstice Show!  Come out this Saturday evening to be wined and hor d'ouerved (?) and find beautiful, handcrafted pottery for the pottery lover in your life!

Who: Anyone and Everyone 

What: Winter Solstice Celebration/New work by John Bradford and Apprentice, Patricia Blauvelt 

When: Saturday Dec. 21, 4-7pm 

Where: Bradford Pottery 

4860 Macon Highway 

Bishop, GA 30621 

Why: Why not?

Hope to see you all there!

For the love of community and all things farming...

Your local farmers (and potters),

Will, John, Dana, and the farm fam

--
The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

Butter Makes it Better.

Hello all!  And this week we kick off the weekend with the very first ever Bishop Central WINTER Market! (…and a recipe for the worlds best kept secret to the perfect steak.)

Wait…hold the phone.  A winter market? 

It has the right nostalgia…the right amount of charm and whimsy to its name….the winter market. But how practical is it?  What is “in season” in winter?

Well, while the rest of the garden beds are snoring…hibernating in their warm winter slumber, nestled deep under a thick blanket of soil…things like collards, kale, some of your favorite root veggies (beets, radishes, turnips…), cabbage, broccoli…these things are thriving!  Even greens like arugula and salad greens can make it pretty deep into winter. 

Now some of these greens and things can handle a little snow….siberian kale, to name just one!  But others of them do need a little extra TLC to carry them through.  In fact one of my favorite garden scenes is an early spring or late fall/winter garden, protecting it’s delicate and cherished emerald tops from the elements…warmly draped under beautiful linen white cocoons that stretch and wind through the garden.  Row covers can really extend the life of a garden through these colder fall-winter, winter-spring months.  

So, in short…ole’ farmer Joe doesn’t just hang up his shovel and hoe…even in the winter.  And beyond produce – there are things like… farm fresh eggs, grass fed meats, local cheeses, honey, hearty breads and baked goods...these things can go all year round!  Get ready for the holidays and the season of gift giving and gift getting :) with beautiful hand crafted farm crafts, handmade soaps, knitted items, jewelry…

SOOOO…come on out and find your favorite local farmer or vendor this Saturday, Dec 14 and every Saturday through Jan 18, downtown Bishop hwy 441, right beside Bradford Pottery.  10:00 am -2:00 pm – rain or shine.  It may just be the only winter market happening in the Oconee/Clarke County area – which means lots of quality vendors with a healthy variety of your favorite local products!

Just a little olive oil…salt…pepper…oh! And a dash of magic…

Well, we all have one in the family.  They usually, if you should be so lucky, will come out of the woodwork during a family event.  You may find them getting worked up in the kitchen – talking to the food on the stove top in soothing tones, they probably insist on  words like, “amuse bouche,” and pleading with you to be their guinea pig just one more time.  Yup, everyone has someone in their family who can truly claim chef-dom, culinary artistry…someone who really brings out the gourmand in you.

For us on the farm, it’s Will’s cousin, Matt.  Former cook at Farm 255 and The Branded Butcher…Matt’s creations are a-mazing. 

And about once a week, Matt puts together an incredible dish – straight off the farm...veggies, eggs, beef and all.  And whatever ambrosial delight he has created – the steak is always outstanding.  And yes…Piedmontese is amazing.  Grass fed makes it even better.  And it is gratifying to have grown that delicious beef from birth to finish.  BUT – there is something that Matt does that makes it EXTRA special. 

Every time we ask him…he modestly shrugs and says…”olive oil, salt, and pepper.”  In fact it has become a running joke…when something is soooo beyond delicious, it must just be that "extra virgin olive oil…oh, and a little salt & pepper." 

But when Matt cooked up some round steak...no breading and frying…no slow cooking to soften it up…just in the pan….it was de-li-cious.  The jig was up.  There was no way it could just be “a little olive oil, salt, and pepper.” 

So, I approached Matt. And I just knew that once I cracked the code – I was going to find that the big “gourmet” secret to the perfect steak was going to be something like McCromick’s Montreal Steak Seasoning or discover some sort of A1 steak marinade being horded by the gallons, hidden away in some false wall of the kitchen.

But, no.  In fact, it was so much simpler than that.  So simple I never would have guessed….butter. 

Butter your Beef.

Yup.  Butter.  Butter makes it better.  It makes sense….butter is kind of magical.  The amazing thing though is that the steak never tasted buttery or greasy…just really, really good.  In fact, the butter really just draws out the flavors of the steak and as the butter browns, it picks up a slightly nutty flavor.  

And if you’re really gonna do it right…try it with the Amish Butter you can find at The Granary….delicious!   It comes in a 2 lb roll – as John says, "You won’t feel richer in life until you have a 2 lb roll of butter hanging out in your fridge.  You’ll never go hungry again."  :)

ingredients and materials.

• ·      any ole steak ya like (thawed to room temp for a better sear)
• ·      a pre-heated pan (Matt says, cast iron is best – especially for more good searing action)
• ·      the 3 essentials:  olive oil, salt, and pepper
• ·      butter!...about 1 tbsp per 1 lb steak

method.

• ·      Pre-heat the pan over medium-high heat.  Add a splash of olive oil to coat the bottom of the pan.
• ·      Season the steak with salt and pepper to taste, then add the steak to the hot pan.
• ·      Cook the first side for about 3 minutes.
• ·      Flip the steak over and add butter to the pan.  At this point, if you want to get really creative, add a sprig of fresh thyme to top the steak.
• ·      Cook 2^nd side for about 3 minutes.  As this side is cooking, baste the steak by spooning the melted butter and pouring it over the steak (and over the sprig of thyme of you have added it).
• ·      Remove steak from pan and allow to stand for about 10 minutes to allow juices to settle. 

*These instructions are for a 1 inch thick steak cooked to mid-rare (recommended for grass fed beef).  Length of cooking time may vary due to different stovetop temps and pan selection.

Alright, well that wraps it up for today.  We hope to see y’all out and about tomorrow, rain or shine at the Bishop Central Farmers Market!

For the love of community and all things farming...

Your local farmers (and chef),

Will, Matt, John & Dana, and the rest of the farm fam

A partridge and 400 lbs of beef...

Hey everyone!  

This week's blog comes a little early to let y'all know about our on-farm produce stand that we are reinstating this fall/winter every TUESDAY from 3:00 to 6:00 pm (starting tomorrow...1051 Rose Creek Drive Watkinsville!)!  It's a Beef-Produce-Pottery-Egg Stand...oh!  and of course featuring, Will's beautiful hand-crafted, barn wood frames... a one stop shop for all your holiday preparation needs!

In addition, we will also be at the Oconee Farmers Market's last 2 Saturdays for the season from 8 am - 1 pm downtown Wat-town!

AND don't forget to get your fall beef bulk order in - just in time for the inevitable swarm of loved ones this holiday season!

A partridge and 400 lbs of beef...

I think 400 lbs of beef is actually the original lyrics to the song..."On the first day of Christmas my true love sent to me a partridge and 400 lbs of beef..."

...in fact i think the 2nd day was "2 small or 1 large deep freezer"...3rd day - 3 dutch ovens...4 foreman grills...5 gallons BBQ sauce and a partridge and 400 lbs of beef...

or something like that...and if you didn't get last week's email, here is the low down on bulk orders and other offerings on some of the best beef this side of the mississippi!...

Why bulk?

We offer our delicious grass fed Limousine-Angus beef by the 1/4, 1/2, and whole.  

By ordering in bulk, you can save money and make fewer trips to the grocery store (a gift unto itself!)...but what do you get out of a bulk order??

1/4 = approx. 100 lbs of meat

1/2 = approx. 200 lbs of meat

1 whole = approx. 400 lbs of meat

So, you are pretty much buying the whole cow...or a half or a quarter of it.  

This means you get all the cuts (all the steaks, all the roasts, and more) all neatly butchered, flash frozen, and packaged...imagine unwrapping 400 lbs of meat on Christmas morning.  A fantasy I am sure John has had...unwrapping a freezer full of steaks and just diving in...

And if ordering by the half or whole cow, you can tailor your butchering to your preferences.  

So, if you like 1/2 inch steaks or 2 inch steaks or FOUR inch steaks...

Maybe you prefer more ground beef over the roasts...

Maybe you just want all ground beef all the time and want all 100-400 lbs ground (we won't judge!)...

Perhaps you're adventurous and would like all the extras including heart, tongue, cheek meat, oxtail...

Your wish is our command (providing its allowable under USDA parameters, of course).

AND it's cost effective.

Pricing is based "on the hoof" or live weight of the cow (our goal weight being 1000 lbs).  And we went one step further here and have compared it to buying the same amount of meat at your local grocery store (pricing includes processing fees)...

YOU BUY	PUBLIX Grain fed beef	OUR Grass fed beef	SAVINGS
QUARTER (~100 lbs)	~$700	$2.40/lb ~$700	$0
HALF (~200 lbs)	~$1390	$2.30/lb ~$1350	~$40
WHOLE ~400 lbs	$2760	$2.20/lb $2600	~$160

SOOOOO....

for the SAME or LESS money, you get beef that is...

• HIGHER QUALITY - from a farmer you trust and who uses sustainable, grass fed practices from birth to finish.
• HEALTHIER - grass fed beef is much lower in total fat, saturated fat, and calories than grain fed/feedlot beef AND higher in heart healthy Omega 3s
• ENVIRONMENTALLY FRIENDLY - using natural and holistic practices and supporting the local economy!! 

A note on Piedmontese...

We will continue to offer the Piedmontese by the cut at our stand & at the farmers market AND we are also now offering Piedmontese by the 1/4 order...please see the attached brochure for pricing!

Interested?

Check out the attached brochures and...

• At our Tuesday on-farm Stand, 3-6 pm, 1051 Rose Creek Drive Watkinsville
• Find us at the Oconee Farmers Market every Saturday 8 am - 1 pm downtown Watkinsville (runs through the end of November)...
• OR, call Dana, (575) 613-2029
• OR, email us, pastures1051@gmail.com

at our table this week...

• Piedmontese beef and info on the lim-angus bulk orders!
• farm fresh eggs
• kale
• beets
• daikon radishes
• nero radishes
• turnips
• maybe some other greens too
• Will's beautiful barn wood frames
• oh!....and pottery too!!

Hope to see yall tomorrow & Saturday, too!

For the love of community and all things farming...

Your local farmers,

Will, John, Dana and the farm family

Christmas is coming, the cows are getting fat...GET YOUR ORDER IN!!

Hello everyone!  Hope this week finds everyone well and warm after this week's frost!

This week we gear you up for the holidays with barn wood frames, pottery, veggies, and beef!  And what makes a better gift than a piece of pottery or hand crafted picture frame, a stocking of veggies (although it may be a little early for this), or a big side o' BEEF for the holidays?

Christmas is coming, the cows are getting fat...

That's right, folks!  1/4, 1/2, and whole orders of Limousine-Angus are back on the menu!  

Some of y'all may be scratching your head at the terminology, but basically 1/4, 1/2, and whole orders are bulk orders.  It's a great way to save money on high quality, grass fed meat, while also getting the opportunity to try all the cuts.  And what a great way to prepare for all the company coming this holiday season or even as a gift for someone you love who also loves beef.

Why bulk?

By ordering in bulk, you can save money and make fewer trips to the grocery store (a gift unto itself!)...but what do you get out of a bulk order??

1/4 = approx. 100 lbs of meat

1/2 = approx. 200 lbs of meat

1 whole = approx. 400 lbs of meat

So, you are pretty much buying the whole cow...or a half or a quarter of it.  

This means you get all the cuts (all the steaks, all the roasts, and more) all neatly butchered, flash frozen, and packaged...imagine unwrapping 400 lbs of meat on Christmas morning.  A fantasy I am sure John has had...unwrapping a freezer full of steaks and just diving in...

And if ordering by the half or whole cow, you can tailor your butchering to your preferences.  

So, if you like 1/2 inch steaks or 2 inch steaks or FOUR inch steaks...

Maybe you prefer more ground beef over the roasts...

Maybe you just want all ground beef all the time and want all 100-400 lbs ground (we won't judge!)...

Perhaps you're adventurous and would like all the extras including heart, tongue, cheek meat, oxtail...

Your wish is our command (providing its allowable under USDA parameters, of course).

AND it's cost effective.

Pricing is based "on the hoof" or live weight of the cow (our goal weight being 1000 lbs).  And we went one step further here and have compared it to buying the same amount of meat at your local grocery store (pricing includes processing fees)...

YOU BUY	PUBLIX Grain fed beef	OUR Grass fed beef	SAVINGS
QUARTER (~100 lbs)	~$700	$2.40/lb ~$700	$0
HALF (~200 lbs)	~$1390	$2.30/lb ~$1350	~$40
WHOLE ~400 lbs	$2760	$2.20/lb $2600	~$160

SOOOOO....

for the SAME or LESS money, you get beef that is...

• HIGHER QUALITY - from a farmer you trust and who uses sustainable, grass fed practices from birth to finish.
• HEALTHIER - grass fed beef is much lower in total fat, saturated fat, and calories than grain fed/feedlot beef AND higher in heart healthy Omega 3s
• ENVIRONMENTALLY FRIENDLY - using natural and holistic practices and supporting the local economy!! 

A note on Piedmontese...

We will continue to offer the Piedmontese by the cut at the farmers market AND we are also now offering Piedmontese by the 1/4 order!

Interested?

Contact us at the following info or check out our facebook page "notes" section for all the info on our beef or on our timeline!  www.facebook.com/pasturesrosecreek

• Find us at the Oconee Farmers Market every Saturday 8 am - 1 pm downtown Watkinsville (runs through the end of November)...
• OR, call Dana, (575) 613-2029
• OR, email us, pastures1051@gmail.com

at our table this week...

• Piedmontese beef and info on the lim-angus bulk orders!
• farm fresh eggs
• kale
• beets
• daikon radishes
• nero radishes
• turnips
• maybe some other greens too
• oh!....and pottery too!!

Hope to see yall Saturday!

For the love of community and all things farming...

Your local farmers,

Will, John, Dana and the farm family

Black Magic & the Mother of All Radishes...

Hi-ya folks!  This week I cover my tracks and try to fill in for the email that was lost in the shuffle last week.  Things got a little crazy between farm and gallery duties, a cat that used about 3 lives in one day, and home renovations (exciting!)...

But this week I’m back…Olive is resurrected from the dead (thanks to our amazing friend and vet!), John is back from the Wild West (for all you pottery lovers – wine cups are on the way and commission orders are being filled for the holiday season!), and home feels like home.  So, back to the blog.

This week we feature two radical radishes making their debut in our garden…these two herbaceous root veggies span the globe and have their own unique appeal.  Read on to decide which tempts you, discover an amazing remedy for “the cough,” and find ‘em this weekend on our table at the Oconee Farmers Market!

Nero Tondo.

It may be one of the most beautiful and dramatic vegetables I have ever laid eyes on.  The Nero Radish.  Black Radish Root.  Nero Tondo.  Literally translated as “black and round” – the nomenclature…the very locution surrounding this radish and it’s various appellations recalls an image of something dark, mysterious…ominous.

Upon hearing the word, “Nero Radish” it immediately brings to mind that infamous Emperor, Nero – who himself had a dark side.  ”Black Radish Root” has the appeal of an ingredient used in voodoo or alchemy.  Nero Tondo could be a dark planet silently spinning somewhere off in the cosmos.

There is something alluring about its many names – and for all its darkness, I assure you – this veggie has no malignant qualities.  In fact, as I said, it’s beautiful.  It’s round, black, globe-like roots has the appearance of an elephants hide…or something ancient…primordial.  When sliced open it reveals a crisp white-hot flesh, which stands in elegant opposition to the black ring that encloses it.

And, no black magic here! – there are many medicinal qualities found in the black radish root.  It’s a powerful detoxifier (great for the liver!), contains a unique phytochemical that is stronger than the cancer fighting compound found in broccoli.  It is also 94% water, virtually fat free and loaded with antioxidants.

And according to old wives tales, Egyptian workers used it as a remedy for cough during the construction of the pyramids (recipe below!).  It can also be crushed and used as a poultice for burns, bruises, and smelly feet….a remedy I’m sure we can all use from time to time.

The radish itself is considered a Spanish heirloom, but its origins actually trace back to the Mediterranean.  John finds the flavor profile more mild and sweet – while I find it more pungent and peppery (which I like).

If you like the piquant flavor - eat it raw!  Or temper its bite and transform it into something succulent and sweet by roasting it, steaming it, brining it, or throwing it in a soup!   Also great cut into thin slices, baked for about 10 minutes and served as delicious chips!

The Mother of All Radishes.

The Daikon.  A monstrous sub-soiling beast – surging from the earth…the Godzilla of radishes.  Well, except that it’s not radioactive, has no aquatic origins…oh, and it doesn’t really shoot laser beams of fire, either.  But, if left long enough one maybe could tower over a city. 

Daikons can reportedly grow up to 40-50 lbs with top leaves that span over 2 feet long. Some have even been known to sprout legs and run away… imagine this image towering over a metropolis somewhere…like the marshmallow man from Ghost Busters…  http://firstwefeast.com/laugh/meet-the-running-away-radish-japans-viral-vegetable-sensation/

But really what you’ll find growing in most gardens looks like a big, white, kinda lumpy carrot or parsnip and known for its mild flavor.

Daikon radishes are East Asian in origin and most associated with Japanese cuisine.  However, its roots actually date back 2000 years to China.  In Asian dishes you will find daikon radishes thrown into soups, sliced like matchsticks and tossed in a stir-fry, shredded and doused with soy sauce to use as a dipping sauce for tempura, fish, and other meat (we love this simple recipe to top steaks!!).

Like the Nero Radish, and many other radishes, for that matter – the daikon is very nutritious – rich in antioxidants, a great detoxifier for the kidneys and liver, aids in digestion, and has a tonic effect on the respiratory system.  See below for a great Japanese cough suppressant remedy!

The cure.

Since cold and flu season is upon us, I thought it only appropriate this time around to send out this amazingly easy, holistic remedy for the cough.  There are two variations: one associated with daikon and it’s Japanese origins; the other, with the Nero and is the European equivalent.  I’m sure you could even mix and match the two practices…

If you’re in Tokyo, you would…

Cut the daikon radish into 1 inch cubes and soak in honey for 2-3 days to create a juice that you then drink.

If you’re in Pamplona running from the bulls, you would…

Thinly slice the Nero Radish, layer slices with brown sugar, leave over night and drink the collected juice.

What you will find this Saturday.

• ·      Piedmontese Beef (ask us about purchasing quarters!!)
• ·      Farm Fresh Eggs
• ·      Nero Radishes
• ·      Daikon Radishes
• ·      Turnips
• ·      Kale
• ·      Arugula
• ·      Aji Dulce Peppers
• ·      Maybe some beets (although the next round needs a little more time)
• ·      Maybe our first rutabagas too!

Hope to see y’all Saturday!,

For the love of community and all things farming…

Your local farmers,

Will, John, Dana and the rest of the farm fam

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029

The Beet-ing of the Tell-Tale Heart...

Hi everyone!  Well, if the weatherman proves to be accurate this season, we should expect our first frost tonight.  And right on schedule - to the day - for the average first frost dates for Athens area.  October 25th…curious…

So, make sure to do one last harvest for those lingering summer things, pull down your warm, cozy clothes, and crank up the heater!

Although our summer garden suffered this year, this fall we are turning over a new leaf - so to speak.  Our garden abounds with glorious greens and ravishing root veggies. 

Of late, our table has flourished with ruby red beets crested with resplendent emerald crowns.   This week, I take a page from Tom Robbins (the master of anthropomorphization and metaphors) as we explore that mysterious, hermetic root food - the beet.

“TODAY’S SPECIAL”

Chapter One. “Jitterbug Perfume” by Tom Robbins

The beet is the most intense of vegetables.  The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion.  Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity.  Beets are deadly serious.

The beet is the melancholy vegetable, the one most willing to suffer.  You can’t squeeze blood out of a turnip…

The beet is the murderer returned to the scene of the crime…The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized…

An old Ukranian proverb warns, “A tale that begins with a beet will end with the devil.”  That is a risk we have to take.

This is one of my favorite writings of any food, and of many writings for that matter. It is somehow perfect for the season and the advent of Halloween – as the beet that Robbins describes can only be the protagonist and narrator of Edgar Allan Poe’s “The Tell-Tale Heart.”  A great pre-Halloween tale and of course leads my train of thought on to our affable scarecrow, Skedgar Allan Crow….and what’s more autumn-ish and Halloween-y than a scarecrow?

Anyway, back to beets – such a sweet, earthy, ancient food and a paragon of health…beets have a place in old wives tales the world over.  

If you’re in the Czech Republic and craving beets – you may be pregnant…oh, and it’s a girl.  

If you’re in Amish country and eat beet dyed pickled eggs on New Year’s Eve, you will have a lucky year.  

The Romans considered beets to be an aphrodisiac and the belief that a man and woman eating from the same beet will fall in love is one that persists today in Italy.  

And in the Ukraine?  Well, as Robins has said, “A tale that begins with a beet will end with the devil.”

It’s a risk I’m willing to take!  And here’s why…

• ·      Beets contain betaine – a naturally occurring substance that relaxes the mind and is used to treat depression (funny for such a deadly serious, melancholy vegetable!)
• ·      It also contains the same tryptophan found in chocolate that creates a sense of wellbeing.
• ·      Beets are an excellent source of folic acid and is therefore recommended to women pregnant or planning to become pregnant
• ·      When cooked, beets become a great source of folate that can protect you against high blood pressure, Alzheimer’s, and dementia

So, there you have it, if anyone out there needed a reason to eat beets…

This week, try our beautiful ruby red gems roasted and served over a salad, boiled, or shredded and made into “pancakes” with rosemary, sautéed and served over a bed of mashed taters…oh!  And the greens are great sautéed or fresh!  Yum…..

What we have this week.

• ·      Beef
• ·      Eggs
• ·      Beets!
• ·      Arugula
• ·      Kale
• ·      Turnips and turnip greens
• ·      Cucumbers
• ·      Zucchini
• ·      Peppers
• ·      Pottery

Hope to see you all Saturday!

For the love of community and all things farming,

Your local farmers,

Will, Matt, John & Dana