A Fond Farewell from John and Dana

Well folks, after 2 fantastic years on the farm, John and I bid farewell as we venture out to explore new terrains and possibilities...but not first without sharing the amazing story of how we came to the farm and why we'll miss it so much.

Get ready folks..this email is gonna be a long one.  :)

Prague, Melbourne, Sail Around the World, or Watkinsville...

It all started like any adventure should...with a prelude of Vegas.   John and I had just tied the knot officially - aglow in the bright neon lights of A Little White Wedding Chapel and Elvis standing by in a baby blue suit as I took John to be my "hunk-hunka burnin' love now and forever." 

We had just made it back to Taos and were considering our options...where to go and what to do next.  Prague, Melbourne, or throw everything we have into a seaworthy boat and sail around the world?

That was about the time Willy P. surprised us at the door - coming for an off season visit out west.  We had come to know Will as the fun-loving "powder hound" who came out Taos-way each year seeking ski and snow.  

And on a whim - Will threw out an offering - an offering to come help get his grass fed beef business off the ground and running.  And on a whim, John and I accepted.

Delicate threads brought us here.

John calls them "delicate threads."  His way of describing serendipitous events.  If you're lucky enough or are fluid enough - the delicate threads will move you.  If you move too fast or are too heavy hearted they break.  But if you are light enough to let the wind carry you, the delicate threads will shepherd you.

Last day in the Taos House.  John and I do one last run through...cars running in the driveway, packed and ready for our cross country trip to Georgia.  Enter Mrs P.: Real Estate Agent, Stage Right.  As her prospective clients toured the house, she asked us where we were off to...."Somewhere around Athens, Georgia...starts with a "W" I think." And with a knowing flash she asked, "Watkinsville?  You're not going to work with William, are ya?"

And no - Mrs. P. was no gypsy or fortune teller....as miraculous as it may have been for her to know our destination better than we did.  As it turns out, Mrs. P. is one of Will's mother's oldest and dearest friends and had just spent about 3 weeks visiting Ann and the farm.  In fact, this was the first house she was showing since her return to Taos.

The delicate threads were tugging.  The stars were aligning.  Our course was set.

Francie Powers is your sister?!?

Break to mid-Decmeber - a sunny and warm, Spring day - John and I roll up to the farm astounded by the sweet, soft light, the lush green grass, the eager and welcoming smiles from Will, Ann, and Allen.  And as with any new comer to the farm - you always start with an inaugural, breathtaking tour...a sharing of the magic and beauty that intrinsically is the farm.  

Before introducing us to Athens night life, Will took us into the beautiful, multi-generational farm house for one last quick tour.  John was immediately drawn to all the amazing pottery dotting the end tables and hearth....spouting the origin and potter before he even picked up the piece to confirm a signature.  

I was spellbound by the archive of photographs...documenting four generations of life on this farm...the Breedlove family putting down roots in the early 1900's to the marriage of Powers & Breedlove, to the present day Powers family....Ann, Allen, Will and...FRANCIE?!?  Francie Powers??

Wait a second...hold the phone!  "Francie Powers is your sister?"  Will was as shocked as I that I could even know his sister, "How do you know Francie??"

  

You see folks, Francie, was my very good friend and travel companion almost a decade ago - back when we were both in college and touring Spain on a study abroad trip.  And in our travels and adventures together - talk of home never really came up too much.  Same with Will out West.  The connection had been lost on us....until now. 

It's funny - if in those 10 years, you had asked me if I could find 1 friend from my past it would be Francie Powers - for no one could have found a better friend and travel companion as I did in our months traveling around Spain.

A one in a million chance for such an unexpected reunion.  Serendipity in all it's glory.  The delicate threads had lead us here.  The universe smiled in approval.

The rest is history.

ciao, aloha, salut...

And now the delicate threads shepherd us on.

And as far as farewells go,  I prefer a language where hello and goodbye are one and the same.  Because saying goodbye should never be a door closed and should always be an invitation - doors flung wide open to promise and possibilities.

For John, it means the closing of Bradford Pottery and delving head first into the wild, wacky world of pottery in the even deeper South and exploring a more avant garde approach to clay.

For me, it's holding down the fort and digging in....seeking to tap into a creative side - further exploring the world of marketing, design, writing, and illustrating....and TEAS...

Yes teas.  This year I hope to debut Milkweed & Monarch Teas...a new line of organic, hand crafted teas and tea ware.  Still very much in it's infancy - you can track its progress at www.facebook.com/milkweedandmonarchteas (where as of today a milestone was reached - two photos loaded and a like button in place...success!  And more on the way!).  You can also join the Milkweed & Monarch Blog by emailing milkweedandmonarch@gmail.com to explore the infinite world of teas and the endless anecdotes of starting a small business 101.

grazie, mahalo, merci...

I cannot leave this blog though without saying, speaking for John & I both, how enormously grateful we are to the Powers family.  

If you already know Will and his incredible family, then you know them as being some of the most genuine, generous people on the planet.  In fact, I think one of the sayings about William Breedlove, Will's grandfather and namesake, is that "If you didn't know William Breedlove, it's because he didn't have the chance to help you."  And this is exactly the spirit that the Powers and their farm encapsulate.

John and I owe so much to them for opening their farm, home and hearts to us....for their encouragement & support, and giving us the freedom to explore and experiment within the farm and beyond....and for of course, really, REALLY good beef.  :)  It has been an experience unparalleled.  An opportunity we couldn't have found anywhere else.

And finally, thank you to all of you who read these (almost) weekly emails!  I am always very surprised and very grateful to find how much the email list has grown and that there are folks out there - not obligated by blood or marriage - who are reading these words...

So, how to connect and who to contact?

For all the amazing beef, eggs and produce you know and love - Will is the main man.  You can email him and orders to this very address pastures1051@gmail.com or give him a call or text (706) 254-9391.  Orders can be picked at the farm stand - Sundays 2-4 pm...look for the signs on Colham Ferry!

And if you're looking for a way to connect with John and I, or would like to join a future tea blog by yours truly, please email milkweedandmonarch@gmail.com

And so, for one last time...from John & I & the farm....

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

Your local farmers and friends,

Willy P., Johnny B., and me

A Presidential Plate...

Greetings folks!  Hope everyone was able to stay nice and warm last week - luckily we Oconee-ans and Athenians skirted the snow-jam that poor, arrested Atlanta experienced.  And this week we come to you with more breaking news from the Piedmont....

Headline:  Piedmontese Beef Graces the Presidential Plate

From the Piedmont of Italy to Main Course at the White House - Piedmontese beef was served at the State of the Union Address Luncheon...an esteemed luncheon reserved only for select journalists and news anchors from the most notable news sources.  The menu that is served at such a luncheon is of course, the upper echelon of food quality and style...cuisine to make even the highest highfalutin connoisseur's taste buds light up like a pinball machine!  "...There is no better food on planet Earth than what comes out of that White House kitchen," boasted Shep Smith, anchor for Fox News, who apparently gives a recap each year of the menu.

And this year, it was Piedmontese Beef that made it's debut on the White House Menu...main course - front and center....

The Menu (Just in case you want to try it at home... :)

Winter Lettuces & Shaved Vegetables

Honeyed Pecans & Reggiano Crisps

Dry Aged Piedmontese Beef

Shallot Jus

Three Grain Risotto

Root Vegetables

Cara Cara Orange Tarts

Ricotta Sorbet

Not just for the Beau Monde...

Piedmontese Beef is rare and valuable...with an exclusive and unique history and quality.  It is most often compared to the illustrious Kobe Beef, for being the epitome of fine dining.  But, Piedmontese is not just for the glitterati and a politically weighted table - you can find it right here in sleepy Watkinsville and Athens area - available to you through on farm pick up, Athens Locally Grown, AND...

Breaking Headline:  Local Restaurant Serves "Presidential" Piedmontese Beef

Well, we may not have provided the White House with their Piemontese Beef (a goal to shoot for!) - but we are supplying Heirloom Cafe & Fresh Market with their beef!  So stop in and enjoy a "Will Burger" - named after our very own Willy P. and come Valentine's Day you can also find a sumptuous short ribs Piedmontese Dish!  And have it with a house crafted cocktail (as Hierloom just got their spirits license!)   You may even find me there serving beef and slinging drinks...now how much more farm-to-table can you get?  A burger named for the farmer, served by the farmhand at a favorite local, farm focused restaurant?  

Well folks, that's all for this week!  Don't forget to let us know if we can fill any beef and egg orders for the week!...&/or see ya at Heirloom!  :)

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

Your local farmers,

Will and the folks at P.o.R.C.

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

A Dream Stay-cation

Greetings all!  Hate to be the bearer of bad news,here...but this week will mark the first week in 8 1/2 months that you will not find us here nor there...you will not find us anywhere...except for the farm, of course,  and Athens Locally Grown online market!  You see, folks, it is the end of the market season.  That is 3 1/2 months until the start of the next market season...and what will you do with your new found time?  

That's 3.5 months we set you free to sleep in on Saturdays.  3.5 months to clean, organize, and prepare all your farmers market paraphernalia and regalia for the next season.  3.5 months to see the world....just be back in time for April!

And your local farmers?  What will they do?

Come on kids, pack your bags!  We're going on a Stay-cation!

What do farmers do at the stroke of winter?  They don't turn into pumpkins.  And they don't fly South for the winter.  Only a lucky few are jetting off to the Bahamas.  So, what do they do in the "off season?"

Well, any farmer who is really farming will tell you - there is no "off season" or "slow time."  The slow time is when you do everything else.  The slow time is "sow time."  

Yup, our vacation is the exotic, stay-cation.  It's time to stir those pots on the back burner.... Maintain the equipment.  Pour over seed catalogs.  Make our master garden plan for the year.  Prep garden beds.  Mend fences.  Maybe even build a barn or two.  Chicken chores  Cow chores.  Conferences and meetings to attend to help shape us into better and more cognizant farmers.  And of course, there's the pesky paper work, paper work, PAPER WORK and the irrefutable, most certain reality for us all - tax season.  The cows keep growing, we keep sowing, and the months keep going by.

In fact, winter can actually be our busiest time of the year.  

Where you can find us.

The farm, of course!  Just because the markets have ended and these arctic blasts keep picking off our remaining veggies one by one, doesn't mean you can't still get your fill of delicious Piedmontese beef and whatever eggs our girls are willing to lay.  Just drop us a line and we'd be happy to arrange an on-farm pick up for any order!

You can also find us on Athen's on-line farmers market, Athens Locally Grown.   A wonderful tool for all you locavores looking for the best local farm products.  And the best thing about it - there is no off season!  :)  

Find us and other vendors you may already know and love at http://athens.locallygrown.net  

And it is sooooo very easy and convenient.  To become a regular customer you must first become a member (a painless and worthwhile process).  The market opens each week and orders may be placed online Sunday evening through Tuesday 8 pm.  And picked up from Ben's Bikes, Athens on Thursday 4:30 - 8 pm.  Easy peasy, lemon squeezy! Bob's your uncle.  No sweat.  Uncomplicated.  A full, local diet at your finger tips.  Check it out!  (And if you're not in the Athens area - google "Locallygrown.net" to see if you have this amazing tool operating in your area!...it's a nation wide program supporting local farms and communities!)

Well, until April folks...hope to be able to fill your beef needs via farm or net!  and keep your eye out for more fun filled farm emails and recipes!

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

Your local farmers,

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

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

Tongue n' Cheek

Howdy folks!  Hope the week finds you all well.  This week we gear up for the final Winter Market, downtown Bishop....10 am - 2 pm.  Get your season's supply of winter greens, turnips, beef, empanadas, honey, breads and more from the vendors at Bishop Central Market!  (We've got turnips for a $1 a pound!!)  This week, on the farm, we tap into your more adventurous foodie side as we explore the seemingly nefarious...maybe suspicious - but always delicious - beef cuts.

Tongue n' Cheek.

Organ meat.   When you put it in such simple terms, it really doesn't sound very appetizing - in fact, it really does sound nefarious and maybe a little repulsive.  But in cultures all over the world, from the most impoverished plates to fantastically, frivolous french cuisine - you will inevitably find organ meat in some shape or form, gracing the meal.  Whether it be foie gras (that's fancy for duck liver) or beef heart revolving on a fire spit....you will find it on almost every culture's menu...almost everywhere - except ours.  At least, by generally accepted standards...there are cultures in the U.S. (the old South, to name just one) where you still may find chitlins or pickled pigs feet are the norm.  But generally speaking, here in the US of A - we do not accept tongue, for instance, as acceptable fodder.  Although that is changing, especially with the advent of farmers markets, farm to table and other epicurean restaurants - who continue to carve out new frontiers for us and have you eating sweet breads (thymis gland...tricky wording...makes it sound like bread pudding, no?) before you know it....and liking it too!  

Don't get me wrong, raw beef heart or a 3 lb tongue will certainly make you recoil at first sight...it's not picture perfect coming out of the package (not until you cook it!).  But, after that initial reaction of disgust, I can appreciate my food looking the way nature intended...in all it's (at times) odious glory.  It reminds me that what I am about to prepare and put in to my body actually came from another living thing.  A living, sentient being...with a heart, a brain, a tongue...  As harsh or cheese ball as it may sound - it serves as a good reminder to give thanks and fully appreciate the food on my plate, where it came from, and that it's not something to take for granted...that somewhere along the line it was a sacrifice.

So from time to time, I may throw a few curve balls at ya. :)  And this week, we start with Willy P.'s favorite - tongue.

Plate licking good.

Think TACOS….yup!  Tongue Tacos!  Or even braised tongue....yummmmmm.  Tongue is not just that yucky, bumpy, mystery meat found on Ramona Quimby’s plate…it’s a verifiable meat that is well known for being exceptionally tender, savory, delectable and will definitely impress even your most gourmand of guests!  If you’ve ever had it, you probably already love it.  If you haven’t…the thought of cooking up tongue may have you tackling your more adventurous side – but it is definitely worth the experiment.  It will probably become one of your favorites once you discover how scrumptious and amazingly tender it is! And it’s good for you!  It’s an excellent source of B12, iron, other minerals, and collagen – which is important for skin and joint health! 

Now a word to the wise...although tongue is delicious, it certainly doesn't start off looking that way.  It starts off looking, well...like a tongue.  And it does take some time and effort to transform that tongue into something less tongue-like and into something more palatable.  So, if you're feeling adventurous one lazy Sunday afternoon...try inspiring your taste buds with tongue!  

asian inspired braised beef tongue.

(recipe from http://focussnapeat.com)

ingredients.

• 1 beef tongue (2.5 - 3 lbs)
• 1 carrot
  
• 2 cups beef stock
• 2 cups water
  
• 1 cup soy sauce
• 1/4 cup Worcestershire sauce
  
• 5-6 Sichuan Peppers
• 2 tbsp veg or canola oil
  

method.

• Prep the tongue by carefully removing the exterior skin and tendons underneath.
• In sauce or braising pan heat oil over medium heat.  Add tongue and brown sides (about 2 minutes each side).  Add braising liquid made of beef stock, water, Worcestershire and soy sauce.  Depending on your pan you may need to add more or less liquid.  You want to fill the pan until the tongue is barely covered by the liquid.  Add carrots roughly chopped and the peppercorns.  Bring to a boil, then reduce heat, cover and simmer.
• Continue cooking until the tongue is tender (about 90 minutes..you can check by sticking the tongue with a butter knife.  If it cuts easily, then it's done)
• Remove tongue from pan and allow to cool on a cutting board.  Slice thin and serve with rice and bok choy.
• You can also make a dipping sauce by continuing to cook the braising liquid until it reduces and thickens.

Stretch your meal....

• You can use the left over tongue to create an Asian influenced taco with diced avocado, pickled carrot and radish with sriracha and oyster sauce!

*For a more standard tongue "preparation" try this website.... http://www.wikihow.com/Cook-Beef-Tongue

Well folks, to find this season's tongues, turnips, and more, come out this Saturday to this year's final Bishop Central Winter Market!


For the love of community and all things farming...
Your local farmers,
The PoRC folks  :)

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

Drink your Greens!

Hi there folks and greetings from the Sunny East Antarctic Plateau!   Here we are caught in the icy grasp of the arctic’s polar vortex and I write to you, appealing to you to come out for the Bishop Central Market this Saturday 10 am – 2 pm (only two markets left for the winter season!).  By this weekend though, we will be released from the blustery clutches of the vortex and ready ourselves for a heat wave, with temperatures reaching as high as 66!   Can you imagine??  (Anyone to show up in a bathing suit will receive a high five and a free bag of veggies.)

Although many of our winter veggies may not have survived the sub-freezing temps – our hardier greens, like collards and kale still abound…and some root veggies may have made it too!  And of course the already frozen beef didn’t mind the cold.  But it is the hardy greens that we focus on this week as we continue our New Year’s review with an innovative collards recipe and a potent resolution.

Raise your glass…

2014.  The year I made my first honest attempt at a New Year’s resolution.  At 31 years, I have never in fact pledged a resolution….well, until now.  2014 – a nice stable number. It just seems like a good year for it.  That and for Christmas Santa brought me a second hand blender along with Julie Morris’ “Superfood Smoothies” – a recipe book of epic proportions. 

So, yes.  My 2014 New Year’s Resolution is “a smoothie a day…” – meals in a glass instead of a plate - preferably for breakfast, before the day really starts and I find too many excuses. 

And I really have to hand it to myself, it’s going great.  It’s so easy!  And the benefits are almost immediate.  Beyond just feeling really good, I’ve noticed it most in my vision.  I feel like I am seeing the world in HD....Dana in HD.   Kale Chocolate is the go to and favorite.  Today it was Mint Chip with spinach & coconut water.  Tomorrow…maybe Chamomile Strawberry?  

A new recruit.

It’s been so successful that I have actually drawn my sister into the whirlpool of my blender.  It was an easy sale.  As she is a self proclaimed “lazy eater.”  So the idea of drinking rather than chewing her food was appealing. 

Our first day tackling the superfood smoothie challenge was gonna be a big one – wake up at dawn, smoothie for breakfast, go for a run, come back for some yoga, maybe ride our bikes into town later for a healthy lunch, and then because we had been so good, indulge ourselves with a couple episodes of “Golden Girls” and chinese food for dinner.

It was a good plan.  The smoothie of the morning….Goji Berry Orange.  And that’s when it happened… a superfood awakening…a moment of inspiration.   Elder Berries.  I have a whole pound of dried elder berries (don’t ask) crying out to be used – full of antioxidants and flavor… just a small handful could add a new dimension of color and texture to the smoothie.  Brilliant.  The next Julie Morris, right here.  One sip and we knew – it was the best smoothie EVER.  

Kids, don’t try this at home.

And it only took about 15 minutes to feel the effects….15 minutes and our day was shot.  Super sick.  Superfood poisoning.  Superfood Smoothie FAIL.  Apparently elder berry seeds, are mildly toxic.  Who knew?  (Besides google, and the first 20 posted pages when searching elder berries)

Needless to say, the rest of the day was not the marathon and paragon of health we had imagined.  Maybe a marathon of a different kind -  as sister and I spent the rest of the day between bed and our respective bathrooms. …Although we did knock out those episodes of “Golden Girls.”

The moment of truth.

The next morning, feeling remarkably better –as though I could take on the world - I made my way down stairs.  My sister took one look at me and said, with an air of surprise (and maybe a hint of disgust), “Do you always look this good in the morning?”  Sensing an air of sarcasm, I took one look at my reflection and there I was, “bright eyed and bushy tailed” in it’s fullest sense of the expression.  My eyes have never looked so clear, my complexion never so rosy.  My sister too – she looked amazing. 

And when we realized her kidney infection and my cold were all cleared up – it hit us…we DETOXED.  Albeit accidentally.  Nevertheless, we came to the conclusion that our health inspired day had not been a total bust and perhaps should become a New Year’s tradition…a cleansing and purification ritual to enter the coming year with a clean slate.  Or maybe we’ll just wait for the next superfood “revelation” to come along…

Drink your Greens!

In closing to that anecdote…even a smoothie gone bad, can be good!  Smoothies are an excellent way to fulfill your recommended daily dose of fruits and veggies, a creative way to get yours kids to consume green things, and are much more fun than swallowing a boring vitamin everyday. 

And although Julie Morris’ recipes include ingredients that may require a special order and thorough digging to find, smoothies don’t have to be so elaborate to reap the benefits.  Plus, you can find recipes that include seasonal ingredients – so it’s easy to stick with sustainable and local products. 

For instance, collards and kale are a huge nutrient boost and easy to find this time of year.  Usually considered the more pungent of the brassicas and greens – the stronger flavor of collards and kale can easily be masked with fruits, like bananas…you would never even know a collard was in there!  Get your new year’s dose of collards with a Collard Greens, Mango, Lime Smoothie.

the recipe.

• 2 tbsp fresh lime juice
• 2 c. lightly steamed, chopped collards (or fresh kale, chopped and tightly packed)
• 1.5 c. frozen mango
• 1 c. green grapes
• Water or coconut water to desired consistency (optional)

Combine all ingredients in a blender and puree until smooth, about 1 minute, adding water or coconut water to reach desired consistency.  Enjoy!

Happy smoothie-ing!  And hope to see you rain or shine this Saturday, downtown Bishop!

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

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