Thursday, October 9, 2008

Annual Tour and Potluck

Thanks to everyone who shared food and fellowship with us last Sat., Oct. 3.

It was a sparkling autumn day with a golden slant of light that made everything shimmer and glow.

Congratulations to the winners of the "Name That Vegetable" quiz, Susan Kortendick and Gale Grimmenga!

And thanks to all the hard-working children who took to cider pressing like fish to water, and made us gallons and gallons of delicious apple and pear cider.

And finally, a big thanks to all the musicians who shared their songs with us around the bonfire fueled with Henry's broken crates.

Thursday, September 18, 2008

After the Deluge

These were taken Monday morning, after high water had been reached Sunday night. Within 24 hours the water was down, but the mud remained.

We'll be harvesting the few greens that were on high ground, plus some of the roots and squashes, but there will be a sparse market stand this week. Nevertheless, what's there will be excellent, so please stop by.

We trust in the resilience of Nature, and expect to be providing you with a wide variety of vegetables again within a few weeks.

Monday, September 15, 2008

How high's the water, Mama?

No time to talk about our flood . . . Besides, the pictures speak for themselves. More soon . . .

Thursday, September 4, 2008


The tropical okra plant is amazingly beautiful, from its flamboyant Georgia O’Keefe-esque golden hibiscus blossoms, to the perfect 2-3 inch pods that form within 2-3 days of the blossom, to the okra slices, which are bands of green around a pearlescent floral inlay of seeds.

Beautiful as okra is, harvesting it is not pretty. Like any beautiful woman, she needs to be skilled in self-defense. And since okra has no hands for judo or mace, she wraps herself in tiny spikes that prick any hands that seek to pluck her. The spikes are spikiest right where the pod attaches to the stem, so we put on cotton gloves and do our best not to rub against the leaves as we harvest. Of course we can’t help but touch the plants and our punishment is red and itchy hands and arms for the rest of the day.

Working on an organic farm where everything is hand-harvested often is an exercise in blood, sweat, and tears. But no pain, no pleasure. As Jason Hammel of Lula Cafe says, “Good food is trouble.” But the time and trouble and pain are worth it when you bite into a delicate okra pod. And, yes, I said delicate. Even though okra has a bad reputation amongst some, okra is NOT the slime creature from the black lagoon.

The trick to using okra in a stew is to sear the slices first. The dry heat upfront keeps moist pod juices hovering around the seeds. Cooking time is also crucial-- a relatively quick simmer is best.

Teresa’s daughters only like okra as Tempura, so if you're new to okra, try this, with or without ketchup.

Okra Tempura

About 3 cups vegetable oil, for deep-frying
1/2 cup flour
1 egg yolk
1/2 cup iced water
1 cup small okra
salt and freshly ground black pepper

  1. Heat a deep saucepan one-third full of oil until a breadcrumb sizzles in it (about 365 F)
  2. Place the flour, egg yolk and water in a bowl and whisk well to form a batter.
  3. Dip the okra into the batter mixture to coat and immediately place carefully into the hot oil. Cook in batches for one minute, or until golden. Remove with a slotted spoon and drain on kitchen towels.
  4. Sprinkle lightly with salt and freshly ground black pepper

Serve immediately with or without a dipping sauce. (Teresa’s girls like it with ketchup.)

Monday, August 25, 2008


We had a blast at the Aronia Harvest Sunday . . .

That's Teresa's daughter Kira with a big handful of freshly-picked berries, and Sean and Devon (hope I'm not mispelling their names), our most enthusiastic pickers, pointing at the scale that shows how many pounds of berries they picked.

If you'd like to try your hand at aronia jelly, here's Teresa's recipe.

Aronia Jelly

3 1/2 c. juice (You will need 2 pints of aronia to get this much juice)

4 T. lemon juice

1 package low-sugar pectin (such as Sure-Jell in the pink box)

4 c. sugar

Wash fruit and freeze. This allows more juice to be extracted. Cover frozen berries with water; simmer for 15 minutes. Mash the fruit with a potato masher. Strain juice through cheese cloth, squeezing hard to get every drop. Measure juice into a 2 quart kettle, adding a little water, if needed, to make the 1 3/4 cups. Add pectin and stir. Bring to a boil, add sugar, stir, and bring to a full rolling boil. Boil exactly 2 minutes. Skim off foam and pour into jars. Store in the refrigerator.

Thursday, August 21, 2008

Aronia Harvest Time Is Here!

Come out to the farm and join Teresa and the crew THIS SUNDAY, Aug. 24, 1:00-6:00 or whenever you need to go.

Teresa called me earlier and said, “I’m out here in the aronia field, and it’s ready!”

“What’s aronia?” you may ask. Well, there are a few pictures here that I took yesterday, but come out and see for yourself!

There will be prizes for the most berries picked, and the opportunity to have your wages donated to the charity of your choice.

Teresa planted two acres of the bushes two years ago, went to Poland a year ago to research harvesting and processing, and is now offering you and your family and friends a day in the country picking them -- with the option of having your “wages” go to either The Land Connection’s New Farmer Scholarship Fund, or the charity of your choice.

Directions to the Aronia Harvest: We are located in between Bloomington and Peoria.

From the East or West. Take the Goodfield Exit on I-74, and go straight through the stoplight in Goodfield. A quarter mile after you leave the village, turn right just before the “Hillside Hideaway” display of wooden gazebos, sheds, play-sets, etc. There is a sign that point to the Yogi Bear Campground at the turnoff.

Follow the road as it zigzags around and goes by the trailer park. When you come to the 2nd stop sign (Grimm Road), turn left. Take the next right (less than ¼ mile) onto 400 North. Go about half a mile to the top of the hill, and look for a sign.

Thursday, July 3, 2008


Although it is known to most Midwestern farmers as pigweed, amaranth is a cosmopolitan genus – found all over the world and valued as a nutritious and delicious food.

In West Africa, it is known as efo tete or arowo jeja ("we have money left over for fish"). In the Caribbean, the leaves are called callaloo and are sometimes used in pepperpot soup. The plant is also a popular vegetable in Indonesia, Malaysia, Philippines, India, Vietnam and China, where it is used as a stir fry vegetable called yin choi (苋菜) and also as a medicinal plant for curing infections, rashes, and migraines. In East Africa amaranth leaf is known as mchicha ("a vegetable for all") and is sometimes recommended for people having low red blood cell counts because it is very high in iron. It is also a good source of vitamin A, vitamin B6, vitamin C, riboflavin, folate, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.

The magnificent burgundy-colored Hopi Red Dye amaranth pictured above was used by the Hopis to produce ceremonial red cornbread. The young plants also make delicious steamed greens, and their leaves can be added to a salad mix, as Henry has done with the mesclun the past few weeks. In addition, many native peoples grind the seeds into a high protein, gluten-free flour. The Golden Giant amaranth is a variant of the Red Dye amaranth.

Man at length stands in such a relation to Nature as the animals which plucks and eat as they go. The fields and hills are a table constantly spread. . . . They seem offered to us not so much for food as for sociality, inviting us to a picnic with Nature. We pluck and eat in remembrance of her. It is a sort of sacrament--a Communion--the not forbidden fruits, which no serpent tempts us to eat. --Henry David Thoreau, Autumnal Tints, 1862.

Amaranth greens can be cooked just as you would spinach, and are excellent in simply boiled or sautéed on their own, or used in quiches, lasagna, or any other wayyou like spinach. Don’t worry about the big stems, they cook down just as nicely as the leaves, without any stringiness or woodiness.

Amaranth Greens
1 Tb olive oil

4 green onions, white and green parts, chopped
1 tablespoon minced garlic
1/2 cup chicken broth
1 pound amaranth greens, washed, rinsed and sliced into ribbons
Salt & pepper to taste

In a large skillet, heat the olive oil, and then add the green onion and cook until soft.
Add the garlic and cook another minute. Then add the chicken broth and bring to a simmer. Add the greens, in batches if needed. Cook until soft, stirring often. Season to taste and serve.

Friday, June 20, 2008

Lamb's Quarters

While we dog paddle to keep our heads above all the information in this, our information age, the real knowledge drowns. Some of this real knowledge is about the nutritious native plants all around us.

Lambs Quarters are in the large family of Chenopodia, which translates as “Goosefoot” in allusion to the shape of the leaves, which resemble the webbed feet of geese. Although lambs’ quarters and related chenopodia are widely regarded as a weed, the species was once an important part of the native American food system, and was a fully domesticated greens and grain crop. The agricultural record suggests humans were collecting these plants from the wild by 4000 BC, then gradually modifying them by selective collection and cultivation over a period of centuries.

While the chenopodia are largely considered weeds today, they are extremely delicious and nutritious plants. Find some at your local farmers market, or in your garden-- and give them the respect they deserve . . . enjoy them for dinner.

Monday, June 16, 2008

Rain, Rain, Rain

Another Rainy Harvest Day

by Aozora Brockman

The story on the farm this year so far is rain, rain, rain, especially--it seems to me--rain on harvest days.

This Tuesday and last Tuesday, we picked for the CSA in the rain and through thunderstorms and Daddy says they are calling for rain and severe weather all day tomorrow again.

Last Friday thunderstorms and dark rain clouds dumped water onto the soil that had just finally dried out enough to plant. Of course, Daddy knew this was going to happen, so as soon as the soil was dry enough on Thursday, we proceeded to plant every seed and transplant every plant possible before the rains came. The planting marathon spilled over into Friday, which meant having to plant and harvest for the farmers market at the same time, which was a relatively new experience for me.

While Kazami harvested wild arugula, Grandpa regular arugula, and the interns (Matt, Rebecca, and Daniel) plus Mommy sorrel, Asa, Daddy and I planted lettuce with the tractor.

The skies started to rumble as we were finishing up and the rain started to pitter-patter down while Daddy expertly maneuvered the truck up the steep hill leading to the wash area. It wasn't until we were safely under the barn's high roof that the droplets crescendoed into an angry downpour. While we eagerly ate the scrumptious food Mommy cooked for us, I listened to the thundering water hit the barn roof and watched as it washed off the side and hit the soil below. I couldn't sit mesmerized for long, though, because the twenty boxes of beautiful emerald spinach and a few boxes of mesclun that we had picked at daybreak were waiting to be bagged and boxed.

The rain let up a little as that huge job was conquered, but the sky above was still overcome with black rain clouds, letting little light pass through. Despite this, Daddy declared that it was time for us to make another round to the bottom field, while it wasn't raining so hard.

I got on the truck with the rest, and marveled at how our huge, multicolored raingear-orange, red, green, yellow-- topped with our two-sizes-too-big boots made us look like a clown act at the circus. Perhaps we could get the job, since the extra weight from the mud on our boots caused us to hobble around hilariously. The truck sliplessly made its way down the hill, past the alfalfa and clover field, and rounded the corner to reveal the ford across the stream that divides our two bottom fields. It came to an abrupt stop, which sent Asa on his feet to exclaim, "The ford! Look at the ford!"

The ford, which just this spring had finally been completed by adding medium sized white rocks to the slabs already there, had overflowed. Grandpa told us later that we got three inches of rain that morning (and still more to come). The stream, usually small and obedient, had suddenly risen after the cloudburst, its rushing waters three times as large and 10 times as vicious.

With one look, I decided it impossible to cross. Daddy and everyone else seemed to think so too, except Asa. "Let's cross it, just for fun!" he said with a grin. Much to his disappointment, Daddy drove us back up to the barn. While he did this, lightning flashed and the clouds opened up again, filling the air with the sound of their fury.

But Daddy rounded us all up and we went off to the greenhouse to harvest the beets and carrots, while the rain pounded down so hard on the plastic roof we had to shout at each other to be heard over it. By the time we finished, the thunder and lightning had calmed down a bit and the infamous truck, loaded with its troupe of multi-colored clowns and taking the long way around to skirt the ford, rumbled its way onto the main road off our driveway, past the upper field and partway down the small hill leading to the rhubarb patch.

Horrified, we stared at our beloved bottom field. At first we all thought Walnut Creek had overflowed its banks, since there was so much water everywhere. But then we saw that the little trench Daddy dug to channel water from a ravine into our stream had backed up with debris and overflowed. With nowhere else to run, the water was flowing in a huge sheet straight across the bottom field. Mini streams were building up and causing even more water to flood.

Daddy woke us all up from our stupor and set us to work. Kazami and Daniel scrambled off to find suitable shovels and then we were ordered to dig into the trench to make it wider and deeper. Rebecca and Daniel took off to gather wood to block the water where it was jumping the gully and heading into the field. Meanwhile, Asa cleared the gully of debris all the way to the stream.

I was in the middle, trying to convince my shovel to dig into the trench and dump the dirt onto the sides. The task was more difficult than you would think, since tenacious roots of grass growing in the bottom of the gully kept getting in the way, and sometimes I would lose my dug dirt in the water. Even more frustrating was that my shovel's handle kept coming off. Originally I had scored a better shovel, but Asa switched his with mine. Of course, I had known there was something wrong with it, like maybe the shovel was dull, but never that the handle would actually come off. During a particularly hard dig, I tried to pull my shovel up. I failed miserably, as the handle popped off and I was flung into the trench water. Daddy laughed and helped me up. I giggled a bit as I got up, but then I realized my boots had just filled up with water and glared at Asa. I stuck my shovel back together again.

In the end, we got the flow of water directed straight into the stream again and the trench was a success. The water on the field was eventually soaked up by the soil and the roots of the plants, but Daddy says a lot of the broccoli and cabbage aren't going to make it because they have been in standing water too long. Soaked to the skin, sweaty and dirty, boots laden with mud, we trudged off to the field to pick the rhubarb and the radishes and finish a long, long, wet, wet harvest day!

Goat Notes

Goat Notes

by Aozora Brockman

Every morning, I open my eyes to the high-pitched beeping of my alarm clock. On a good day, reaching out my hand to turn it off forces my brain to operate, so I jump out of bed as quickly as possible, in a lame attempt to jumpstart my body.

Also every morning, I grab an empty re-used yogurt container and sleepwalk my way through the hazy morning air and into the fenced-in area housing our lovable goats and chickens. I grab a small white bucket and fill it with corn, oats and wheat. As I open the door to the pen, I swish the feed around with my hand. The door latches shut behind me.

A female black goat with white fur splattered randomly across her body waits for me in the goat shed. Right beside her is a brown-coated female goat, with a patch of white fur on her forehead resembling a star. Mandy, the black goat, had quadruplets in the early spring. I milk her every morning. Star, the brown goat, is pregnant. I will start to milk her after she gives birth, which, judging by the size of her belly, will be soon.

I open the shed door and Mandy trots down the ramp to get milked. I set down the bucket of feed to get my hands free, and quickly close the shed door to trap Star inside, much to Star’s displeasure. She brought this on herself, though, because of her immense loving of all things edible, especially grain. She would always steal feed out of Mandy’s bucket while I was busy milking her, causing Mandy to stomp her feet in annoyance. Disaster would sometimes ensue as Mandy’s feet came dangerously close to smacking the milk-filled container-- and often would, spilling milk all over. After a couple exasperating times of this scenario, I decided to get smart with Star and keep her locked in the goat shed where she could do no harm while I am busy milking Mandy.

Star is now safely out of the way, but Mandy is gobbling up grain at such an alarming pace that I am afraid none will be left to distract her while I’m milking. I try to pull the bucket away from her, but knowing this routine, she sticks her head into the bucket further. “Mandy!” I scold with a grunt, grabbing her collar and dragging, with great difficulty, her stubborn face out of the bucket. Finally she lets up. Grateful for this opportunity, I snatch the feed and put it on the milk stand. Thankfully, Mandy jumps up on the stand without hesitation. I breathe a sigh of relief and get to work.

The quadruplets wail without so much as a breath from inside their pen while my hands milk as fast as they can move. I put the baby goats in their pen each night so that they will not drink all of Mandy’s milk. Even though they are able to swallow grain and grass now, it seems that nothing can compare to their mother’s milk.

One of my nightly chores is to put the quadruplets in their pen. Star’s naughtiness comes into play here as well, since when she sees the bucket of grain- -meant to lure the baby goats into the pen-- the bucket lures her too. She eagerly hoists herself up into the cramped quarters, while I dump the grain into the metal holder. Suddenly I find myself stuck in the tiny pen with one huge goat and four little ones milling about. To make it worse, I am bent over, since the low ceiling makes it impossible to stand up. In this position I plow my way out, at the same time lurching Star forward toward the pen door and out into the open. I frantically push Star out of the way so that I can latch the pen doors shut before Star or the baby goats can think twice. Then I stand there, panting a little, and wonder how in the world putting fours little goats in a pen could take so much mental, emotional, and physical work. Star stands near me, no doubt muttering to Mandy, “I will get your grain in the morning.”

My yogurt container is almost full with fresh bubbly goat milk, and apparently Mandy has finished her grain, because she is starting to fidget in the stand and cries to be let off. “Okay, okay. We’re done.” I say to her, in mock surrender. I grant her wish and let her off the milk stand. Next I set my milk container down so that I can unlock the shed door. Star stares me down from inside, questioning with her piercing eyes, “How dare you fool me into not getting my grain!?” I pat her on the head, right on her pearly white star, “That’s life, Star. I’m sorry.”

The baby goats come scrambling out when I open the pen door. They are full of pent up energy, as usual, and run out to play and to explore. The chickens squawk from the chicken shed, calling Kazami to come let them out, let them out.

As I shut the fence door and make my way to the house and then down to the fields to work, I realize that another day has just begun.

Thursday, May 22, 2008

Radish Tops and Bottoms

Though currently not considered the sexiest vegetable around, the radish has played a starring role at dinner tables around the world since the dawn of civilization. The wild predecessor of radishes is thought to have originated in China. From there they became popular in a wide variety of Asian cuisines, and made their way to the Greek Empire, where they were held in such esteem that small replicas sculpted in gold became part of the ritual worship of Apollo.

This week, Henry will be bringing you golden radishes of a different sort -- the Helios Radish, a pale creamy yellow globe radish with a thin skin and a bit more of a crunch than your normal radish. According to Seed Savers, this is probably the same variety described in 1885 in Vilmorin's The Vegetable Garden as "Small Early Yellow Turnip Radish." They do look a bit like a small golden turnip
-- check them out. But don't forget the mild French Breakfast radishes pictured above, or the classic Red Globe and Easter Egg radishes.

For a few hundred years radishes were a crucial part of the American diet, appearing on the table morning, noon, and night. But vegetables, like everything else, have their cycles, and now radishes in the U.S. are most often relegated to the status of garnish, a fact the British cookbook writer Jane Grigson laments: “It insults radishes, the most ancient of appetizers, to chop them up and bury them in a salad.”

I would add that it insults the radish to unceremoniously discard their lovely greens, particularly in this time of rising food prices. The seemingly rough and unappetizing leaves are delicious and nutritious, and make every bunch of radishes a great two-for-one deal. You can braise the tops with other greens, or include in stir-fries. But ever since I made my first radish green soup, this has been my favorite preparation, velvety and vibrant green--just like the season.

Radish Top Soup
2 Tb olive oil
Greens from 2 bunches of very fresh radishes, coarsely chopped
3 green onions, thinly sliced
2 medium potatoes, thinly sliced
3 cups vegetable or chicken broth
1/2 cup cream (optional)
Salt and pepper to taste
Radishes and chives for garnish
Heat the oil in a saucepan. Add the greens, sliced onions and potatoes. Toss until leaves wilt. Add 2½ cups broth. Simmer, covered, over low heat until potatoes are soft, about 15 minutes. Put soup in a blender or food processor and puree until smooth. Return to pan and stir in remaining broth until the soup reaches the desired consistency. Add cream if desired. Season with salt and pepper. Heat soup and ladle into bowls. Garnish with thin slices of radish or chives.

Marinated Radish Bottom Salad
1 large bunch radishes (any variety, about 1 pound)
1 Tb chopped flat-leaf (Italian) parsley
3-4 TB extra virgin olive oil
Fresh cracked black pepper
Kosher or sea salt
1 TB lemon juice
Slice the radishes as thinly as possible. In a bowl, mix the sliced radish with the parsley, olive oil, and pepper. Let marinate from 2 to 24 hours. Season with salt, add the lemon juice, stir again, and transfer to a serving bowl. (Don’t add the salt until just before serving, or it will cause the water to osmose from the radishes, making a watery salad and limp radishes.)

Tuesday, May 13, 2008

Beautiful Starts from Teresa

Teresa is bringing hundreds of gorgeous, healthy, chemical-free tomato, pepper, eggplant, and herb starts up to the first Evanston Market. Check out the entire list of heirlooms, hybrids, old favorites and new in the News Flash box of Henry's Farm and come early to get your first choices!

The growing season is upon us!

Check out these tender pea shoots.