 Hey Folks,
Thanks for checking the blog today...today is Mon November 17. So much has
happened since the last posting on Nov 12 ... so let me catch you up on what
is happening at the farm. Just a reminder, for those who are still looking for
the recipes from the farm tour they follow at the end of this update. Because
those recipes have to do with pumpkin, we will leave them there for the month of
November.
ORDER YOUR ADVENT WREATH NOW 972 2680
I am now taking orders for the Roseda beef. Please call 540-972-2680 and
ask for Ben to call you if you want to order a side of beef. If you want some
general information about the beef check the products site on this website. The
beef is a great product ... try some so you can taste the difference.
Some people are calling and asking about the mesclun mix. We have already
cut the first cutting and it sold out fairly fast. We now have plenty of
Mesclun Mix. Buy a couple bags while you are here, it keeps well in your
fridge.
I just finished making a batch of fresh apple butter. Remember this is an
old Miller family recipe ( Wayne's Mom taught me how to make it ... thanks, Mom)
The apple butter is "jarred-up" and ready for you in the market @ 4.75/ 8 ounce
jar. It sells fairly fast... I'm happy to reserve some for you ... just call
and place your order.
Cut flowers are slowing down, however we have some beautiful Nosegays that
are now available at $3.50 a bunch. We still have a few sunflower bouqets at
$6.95/bunch. We are growing them in the greenhouse so we should have them all
winter.
You probably know that at least once a week I'm going to Jenkins Orchard to
pick up fresh apples for our market. If you would like for me to pick up a 1/2
bushel of a particular apple for you...so you can make applesauce or have a
quantity on hand...please call me by Wednesday noon so we can make arrangements.
Available varieties now are...Red Delicious, Golden Delicious,Granny Smith,
and Staymen. Give us a call if we can help.
We will have Holiday classes available during November and December...
Check the blog for details.
Our Christmas Open House will be the Friday and Saturday after Thanks-
giving. Nov 28 and 29. The barn will be full of fresh cut Fraser Fir trees,
the yard will be full of ball and burlap (live) trees, the Potting Shed will
be full of wreaths, and the gift shop will have a gift for that special some-
one. On Sat the 29th we will also have a brunswick stew cooking. Stop by for
a taste.
Last week we started carrying Bison Meat. It is from Melrose Bison Farm
just outside of Lynchburg. We have burgers, steaks, and some kielbasas.
The Creek Raised Rainbow Trout arrived Thurs, Nov 13. It has already sold
out. We will be getting more Trout in on Friday, Nov 28. It is Fresh not
Frozen. We will be taking orders until Mon, Nov 24. Either sign up at the
Market, or call us at 972 - 2680 to order your Trout. Each Trout weighs between
1/2 and 3/4 lb. The price is $10.00/lb. The flavor and texture is excellent.
Egg Nogg from Trickling Springs Creamery is here. Their Egg Nogg is good!
HOLIDAY CLASSES
GATHERINGS in the GREENHOUSE
Wreathmaking I & and wassail, too! 35.00
&learn the basic elements of wreathmaking. In this class you will make a fresh
evergreen wreath from a variety or evergreens on our farm. Class price includes
all supplies and refreshments. You leave with a completed wreath and recipes.
Wreathmaking II & and wassail, too! 35.00
&learn intermediate wreath making as you assemble a fresh wreath with
evergreens, herbs and dried flowers arranged in an oasis filled wreath form.
Use as a wreath on your door, display as a centerpiece or give as a gift.
Class price includes supplies, refreshments and recipes.
Gifts from the kitchen I & and wassail, too! 30.00
&a class centered around the theme of making your own gifts&gifts from
the kitchen&gifts that really are good to eat and good to give as a gift with
your signature on them. We will cover a variety or recipes from sweet to
savory. Demonstration, tasting and some samples to take home.
Gifts from the kitchen II &and wassail, too! 30.00
More gifts from the kitchen&from sweet to savory. Some demonstration,
some hands-on assembly and tasting ( of course ). Pointers, shopping tips,
instructions, recipes&.all helping you to get ready for a homemade holiday
season.
Spice it Up!!!... and we will enjoy some wassail, too! 40.00
A great combination of crafts and simple food combinations with an emphasis
on spices. You will make a bay leaf wreath, pomander, spice bag, mulled cider
sachet, pantry swag and cinnamon ornaments. There will be refreshments
( spicy, of course ) and all recipes will be shared.
Holiday Centerpiece &.and there will be wassail for all! 35.00
Create and construct your own holiday centerpiece with fresh greenery,
pinecones, dried flowers and herbs all centered around a glass globe and
candle. Complete instructions, refreshments served and recipes shared
SIGN-UP INSTRUCTIONS:
Classes are available by groups of 5 people or more. Gather 5
friends together to take the class and your class is ½ price. Gather 10
friends together to take the class and your class is free. Classes are offered
from 9 12 am or 1 4 pm on the day you choose for your group.
Call 540-972-2680 to check our scheduling and to make a reservation for your
group.
When you register we will need your name and phone # and the number of
people in your group. Pre-payment is expected and secures your date. Class
participants may pay by cash, check or credit card. Much advance preparation
is needed for all classes, so signing up in advance will be quite helpful to
the cook (:
All class prices include the supplies needed for that class and
refreshments. Bringing your own clippers is helpful ( please put your name on
them ) and thin gloves if your hands are allergic . Just a couple of more
notes about the class& please, no children or pets& this is an adult time of
sharing. Also we will be working in the greenhouse near the market, so dress
accordingly ( layers are suggested ) and comfy shoes are recommended.
Come to the farm and let us help you prepare for a holiday season
filled with homemade, handmade and delicious& just call 540-972-2680 and ask
for Jo .
I'm going to sign off for today. Remember we still have plenty of pumpkins.
We have the regular orange ones ... plus ... we have all those beautiful
specialty pumpkins. They are not only extraordianary in color and shape but
they cook up beautifully.
So until next time, we say, thanks for your business ... it is what keeps
our family farming, have a great day and spend sometime outside enjoying this
wonderful Fall weather
Ben
Now, for some of those recipes that you all have requested... ENJOY!
For the HUMDINGERS ... those wonderfully moist date cookies:
In a large saucepan combine the following ingredients and cook over medium
high heat for 8 minutes... you will know that it is ready when it looks like
and acts like very hot sticky taffy..
2 ( 8 oz. ) packages chopped dates
2 sticks real butter
2 cups sugar
2 cups finely chopped nuts ( I like to use pecans )
2 pinches of salt
Once this has cooked for the 8 minutes, remove from heat and stir in 3 cups of
Rice Krispies and 2 teaspoons of pure vanilla. Once it has cooled enough that
you can handle it, roll into small balls, then roll in confectioners sugar.
This cookie is a very old Miller family recipe, it freezes well and you can
also roll them in flaked coconut for another festive look.
For the PUMPKIN BREAD... love this reipe because everything is measured into
one bowl, one mix and it makes 2 nice big loaves...very moist and freezes well:
Grease and flour 2 regular sized loaf pans... preheat oven 350 degrees
Mix the following ingredients in your electric mixing bowl until well blended
3 cups sugar 2 teaspoons baking soda
1 cup oil 2 teaspoons cinnamon
4 eggs ( fresh from Miller farms) 1 teaspoon nutmeg
2/3 cup water 1 teaspoon salt
3 cups flour 2 cups fresh pumpkin puree
4 teaspoons baking powder
Divide the batter between the two prepared pans and bake at 350 degrees for
approximately one hour. Test with a toothpick.
Now for the FRESH PUMPKIN SOUP ... wow, was it yummy .. or what?????
My thanks to Katie who helped me get this ready as I was really running behind
that morning.. we have such a great staff... thanks, Katie!!
You will need the following ingredients:
4 cups fresh pumpkin puree 1 jumbo onion
1 Tablespoon freshly grated ginger 2 Tablespoons olive oil
4 teaspoons curry powder 2 ( 14 oz. ) cans chicken broth
1 1/2 teaspoon salt 1 cup half-and-half
In a 5 quart Dutch oven, heat oil over medium heat. Add onion and cook,
stirring frequently until tender and golden. Add the curry powder and grated
ginger to Dutch oven; cook, stirring constantly, 1 minute. Add the pumpkin,
broths, salt, and 2 cups water; heat to boiling. Reduce heat to low; cover and
simmer 30 to 40 minutes. Remove Dutch oven from heat and allow soup to cool
slightly. Using a blender or food processor and in small batches, puree the
soup until it is a nice smooth consistency. Return the puree to the Dutch oven
and add the half-and-half and about 4 cups water...you determine the
consistency on the soup...some like it thinner...some like it thicker. At this
stage of preparation you can now refrigerate the soup for at least 4 hours and
serve it as a cold soup or heat the soup in the Dutch oven and serve it as a
hot soup. Whether you serve it hot or cold do remember to garnish the soup
with freshly harvested chopped herbs....chives, cilantro, parsley or thyme.
Also for a very nice touch... the soup can be served in a small pumpkin for
individual servings or carve out a big pumpkin and serve the soup from the big
pumpkin just as if it were a tureen.
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