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