Happy Vacation time for us! Onto the Winter Wonderland and the Holidays!
FROM THE NOTE PAD: 
Grateful for all the many blessings of family, friends, community and health this season. And especially the Lord, Jesus Christ, and His love for us! We have just returned from our Great Big Vacation which involved two weeks of travels to eight states from here to California on the beach. It was Joanne and my nineteenth anniversary being our "first" vacation by ourselves! We loved every minute of every day! Seen lots of sights and relatives along the way! And I just booked our second vacation for May of 2017 in Branson, Missouri at the Stormy Point Village. Should be a blast! Happy Holidays people!

 CITY FOLK SAYINGS! REDNECK HUMOR!
No farmers, no food! Support your local small business people. Just saying!
 
 WHAT'S IN THE HARVEST BOX? 
Danjo Farms Winter CSA Week #2 Wedensday, November 30th through Saturday, December 3rd. The 2nd week of 18 weeks for the Winter CSA program! What's in your share? Winter CSA's are green and leafy, sweet and juicy with plenty of storage root crops all season long!
Vegetables:
Candy Onions
Red Norlan Potatoes
Radishes
Green Onions
Lettuce Greens?
Spinach?
Kale & Swiss Chard?

Fruit & Berries:
Out of Season
Eggs:
Farm fresh, brown chicken eggs
Baked Goods:
Home made Dinner Rolls
Value Added Products:
Jams, Jellies, Pickles, Salsa, Chow chow, etc.
Meats:
Chicken, Pork, and Lamb

See you soon!
Dan & Joanne @ Danjo Farms

LOOK for our NEW line of products coming this next spring of 2017!

SNIFFLES and SWEATS: Hot Sauce & Fiery Jellies

VEGIE JERKY: Five unique, eatable, vegetable leathers - truly an oxymoron!

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

JUNE BUG, LADY BUG, and FIRE FLIES! ONLY AT THE FARM FOLKS!
FROM THE NOTE PAD: 
Wonder late spring in Missouri with all its insects, bugs, spiders, and the like out for the day! How great it is to see the earth provide an abundance of living things great and small for the the eyes, ears and touch. We have new kittens too! Furry balls of fluff meowing at our ankles wanting attention. The yard needs mowed but going to seed to provide for the creatures scurrying about in  the wild. I love the country! I love my farm.

 CITY FOLK SAYINGS! REDNECK HUMOR!
Redneck murders are hard to solve! They're no dental records and all of the DNA is the same.
 
 WHAT'S IN THE HARVEST BOX? 
Danjo Farms Summer CSA Week #2 Wedensday, June 1st through Saturday, June 4th. The 2nd week of 24 weeks for the Summer CSA program! What's in your share? Winter CSA's are ripe and weighty, sweet and juicy with plenty of fresh weekly crops all season long!

Vegetables:
Cucumbers
Asparagus
Candy Onions
Zucchini
Yellow Squash

Cauliflower
Turnips
New Potatoes
Goliath Red Tomatoes

Fruit & Berries:
Strawberries

Eggs:
Farm fresh, brown chicken eggs

Baked Goods:
Country Oat

Value Added Products:
Jams, Jellies, Pickles, Salsa, Chow chow, etc.

Meats:
Chicken, Pork, and Lamb
(next butcher date - June 31st)

See you soon at the markets!
Dan & Joanne @ Danjo Farms

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

AND THE WINNER IS Fonda Young from Saint Louis, Missouri !!!! SHE HAS WON OUR 10TH ANNIVERSARY GIVEAWAY FOR $500 WORTH OF FARM, FRESH FOOD!

NOW!!!! MAY WE HELP YOU WITH SOME FARM, FRESH PRODUCE!!!! 5% OFF UNTIL MAY 29TH!!!!

FROM THE NOTE PAD: 
Well, here comes the rain! Lots of warmer weather this week but still no end in sight for the rain.  We have been planting in the mud and finding lots of time the plants just looking at us saying, "please make it stop raining!" Had to re-fertilize everything this week as most of our initial application has leached off. Oh well, another fine testament to mother nature know best!

 CITY FOLK SAYINGS! REDNECK HUMOR!
Been married three times! Still the same in-laws.
 
 WHAT'S IN THE HARVEST BOX? 
Danjo Farms Summer CSA Week #1 Wedensday, May 25th through Saturday, May 28th. The 1st week of 24 weeks for the Summer CSA program! What's in your share? Winter CSA's are ripe and weighty, sweet and juicy with plenty of fresh weekly crops all season long!

Vegetables:
Cucumbers
Asparagus
Candy Onions
Zucchini
Yellow Squash

Broccoli
New Potatoes
Goliath Red Tomatoes

Fruit & Berries:
Strawberries

Eggs:
Farm fresh, brown chicken eggs

Baked Goods:
Rosemary French

Value Added Products:
Jams, Jellies, Pickles, Salsa, Chow chow, etc.

Meats:
Chicken, Pork, and Lamb
(next butcher date - May 31st)

See you soon at the markets!
Dan & Joanne @ Danjo Farms

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

THE WINNER IS Fonda Young from Saint Louis, Missouri !!!!! She won $500 worth of farm, fresh food from Danjo Farms!!!!

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share
for twenty -four weeks!

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

APRIL SHOWERS BRING MAY FLOWERS & VEGETABLES & BERRIES & FRUIT!

FROM THE NOTE PAD:
Well, its that time again for new vegetable shoots and leaves, fruit tree buds and berry bush canes to come alive! We are knee deep in mowing the grass, weeding the gardens and planting, planting, planting our little hearts out. Lots of tomatoes, peppers, cucumbers, zucchini, yellow squash, onions, green beans, lettuce, beets, and more going into the ground as we speak! The rain showers have been moderate to allow us time to get into the garden this year leaving us with much needed moisture for the new starts and seedlings. Its amazing that our lives are so driven by the top 8 inches of soil and heavenly sent rain.

CITY FOLK SAYINGS!
Redneck word of the Day: FAR
Gittin' chilly! Think I'll build a far.


WHAT'S IN THE HARVEST BOX? 

Danjo Farms Winter CSA Week #18 Wedensday, April 20th through Saturday, April 23th. The 18th week of 18 weeks for the Winter CSA program! THIS IS THE LAST WEEK OF THE WINTER CSA PROGRAM FOR 2016
What's in your share? Winter CSA's are green and leafy, sweet and juicy with plenty of storage root crops all season long!

Vegetables:
Cucumbers
Asparagus
Candy Onions
Knenabec Potatoes
Red Norlan Potatoes
Radishes
Green Onions
Lettuce Greens
Spinach
Kale & Swiss Chard

Fruit & Berries:
Out of Season

Eggs:
Farm fresh, brown chicken eggs

Baked Goods:
Country Oat

Value Added Products:
Jams, Jellies, Pickles, Salsa, Chow chow, etc.

Meats:
Chicken, Pork, and Lamb
(next butcher date - May 31st)

See you soon at the markets!
Dan & Joanne @ Danjo Farms

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

THE WINNER IS!?!?!?!

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share
for twenty -four weeks!

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

SEEDLINGS GROWING INTO TRANSPLANTS! CHICKS INTO BROILERS!
DANJO FARMS GOES THE EXTRA MILE TO GROW FOR YOU!

FROM THE NOTE PAD:
This is the time of year that we re-invent ourselves. We always get the question, "Hey! Are you new to the market?" Of course, we are not! But we try our best to find a way to kind to others not knowledgeable about the seasonality of farming.

We all in farming but everything on the line in springtime from finances, to extra hours in the field, to placing extra burdens on our tools and tractors. We spend a lot of energy getting everything you want to the market in a consumable form or way. Plus, the demands of what we are doing with our land, our resources; what we are doing regarding fertilization and pest control or the way we process and package. I believe people want "Clean Food".  We are here on the farm to give you that.

Truly we are the source for local, sustainable farm, fresh food grow with the best methods and nutritious value you can buy. Because we do all the right things - work within the season; use only natural occurring fertilizers, herbicides, and insecticides, plant only heirloom seed and plant stock; let the plants grow and form fruit in their own season; vine ripen our produce without the use of stabilizers; develop ways to market our products to be the most value to you, our customers!

We are involved with agriculture as a passion lifestyle to give you the earths best! This season and year.

CITY FOLK SAYINGS!
REDNECK WEATHER ROPE -
If its wet.....rainy
If its moving.....windy
If its hot....sunny
If its cool....cloudy
If its stiff....cold
If its white.....snow
If its gone....take shelter!

RECIPES FROM OUR FARM TO YOUR TABLE!

Pasta with Asparagus
Ingredients: 

• 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
• 6 oz uncooked pasta
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, crushed
• salt and fresh cracked pepper
• 1 large egg yolk
• 1/4 cup freshly grated Parmesan cheese

Directions:
-In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
-Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.
-Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
-In a small bowl combine egg yolk, Parmesan cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

Serve with additional grated cheese.
SPECIAL SAVINGS!

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share

Enter to win today! No purchase necessary! You do not have to be present to win!

Drawing will be on May 15th, 2016. Best of luck friends!

REGISTER AT - DANJOFARMS.COM

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

MARCH COMES IN LIKE A LION! DANJO FARMS BUTTONS DOWN THE FARM!

FROM THE NOTE PAD:
Well we are at it again! Closing doors and opening windows to deal with the southern winds, warmer temperatures and start of springtime. The creek frogs are croaking, the robins are back and lots of baby animals and plants to tend to. We have our annual migration of Canadian Geese on the ponds with three mating pairs setting of nests of eggs. Soon we will have those cute little goslings on the water following their parents around in a row!

Many a mud hole as the ground has heaved and thawed to make for a messy time at the barns with the animals. Plenty of hay to go around for bedding. Dry areas are important for the animals at this time of the year so they don't get colds. Yes! Yes! They get sick too.  But, knock on wood, nobody sick yet!

CITY FOLK SAYINGS!
"Hey! Why do some chickens lay blue eggs?" a lady asked. "Because they are blue!" , I said. " That's no answer!" she exclaimed. "Well," I said, "at least that's the right one." Bahahaaa!


RECIPES FROM OUR FARM TO YOUR TABLE!

Spinach Dip with BACON! BACON! BACON!

1. 1 brown onion, peeled and very finely diced
2. 2 tbs olive oil
3. 1/2 tsp Onion Powder
4. 1/2 tsp Garlic Powder
5. 1/2 tsp black pepper
6. 1 tsp dried parsley leaf
7. 1/2 tsp salt
8. 1/2 tsp turmeric
9. 1/2 tsp paprika
10. Fried and diced Danjo Farms bacon
11. 3 cups vegetable stock
12. Fresh spinach , diced

Instructions

1. In a fry pan, add oil, add onion and all spices. Cook over medium heat until really brown and crunchy. This makes the French onion spice mix.
2. Meanwhile, in another medium saucepan, heat stock to the boil. Turn down to a simmer and cook until very soft, approx. 15-20 minutes. Drain well and puree until nice and smooth.
3. Mix the fresh, diced spinach and half the onion mix on a bowl until just combined. Tip into a serving bowl.
4. Serve with cut up veggies as a warm or cold dip. Also good for a quick warm bowl meal during the week with a side salad.
5. Top with the crunchy onion mix and crumbled Danjo Farms bacon.

 Serve with sticks of carrot, celery, asparagus, cherry tomatoes and toasted crackers. Yummy!

SPECIAL SAVINGS!

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share

Enter to win today! No purchase necessary! You do not have to be present to win!

Drawing will be on May 15th, 2016. Best of luck friends!

REGISTER AT - DANJOFARMS.COM

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

VEGETABLE SEEDLINGS, NEW BABY CHICKS, KITCHEN REMODEL, 

AND PIGLETS ON THE WAY!

DANJO FARMS RE-INVENTS ITSELF FOR SPRING!

FROM THE NOTE PAD:
Yes! Yes! It's almost spring again and we are busy getting things ready for another busy season. New baby chicks should arrive this next Wedensday into the brooder house with 50 meat birds and 25 laying hen pullets to start. They are so cute and make the "PEEP! PEEP! PEEP!" sound that brings joy to our weary winter hearts.

The certified kitchen is getting an new wall replacement and flooring before we gear up and are on our way into this busy season of the year. We are adding 400 more square foot of space to accommodate production and food safety issues with packaging, sorting and our new line of hot mustard's and jellies - CHILEDAN"S!
Like the new name folks? Anyway, we should be in production in April with product to buy and sample.

Yes! Yes! Our sows are pregnant and going to have piglets next month in March. Hereford piglets are the cutest things on the farm with black, tan, and red outlines on their white little bodies. Suggley too! We are excited to see spring come with all its wonders and ways that bring us great joy and satisfaction in being farmers here on this beautiful earth!

CITY FOLK SAYINGS!
Hey! Are those eggs from a chicken?", asked a young girl. "Yes." I said kind of puzzled. "Do they come from a rooster? Because if they do, they're fertilized better!" she exclaimed. I just shook my head and laughed to myself. "Boy", I thought. "Where do these people come up with these things!" Bahahaaaa!

RECIPES FROM OUR FARM TO YOUR TABLE!
OK! I know now. People have been e-mailing me saying they would like some recipes from a healthier perspective. Maybe some help with those crazy vegetable we offer in our CSA Harvest boxes weekly like - Diakon Radishes. Alright! I"ll ask grandma her view.

Chinese Stir Fry with Diakon Radish 

• 2  large zucchini - spiral cut
• 1/2 large Diakon radishes - spiral cut
• 2 cups Chinese frozen mixed vegetables
• 11/2 cups black beans - drained
• 11/2 inches of Julienne ginger
• 1 chopped onions
• 6 cloves minced  garlic
• 1 tbsp Sesame Seed oil 
• 1 tbsp Tamari soy sauce 

Preparation

1. Using a spiralizer or an Inspiralizer spiral the zucchini and diakon radish into noodles- set aside
2. Set aside mixed vegetables and black beans
3. Peel and julienne ginger- set aside
4. Chop onions and garlic- set aside
5. Measure portions of oil and tamari soy sauce- set aside

Cooking

1. In a large heated wok or pan, add sesame seed oil
2. When heated, add ginger, onion, garlic and saute for 1-2 min or until tender
3. Add the mixed vegetables, black beans and soy sauce and saute for 2-3 mins
4. Remove from heat and add the zucchini and diakon radish noodles
5. Toss quickly to mix ingredients and serve

SPECIAL SAVINGS!

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share

Enter to win today! No purchase necessary! You do not have to be present to win!

Drawing will be on May 15th, 2016. Best of luck friends!

REGISTER AT - DANJOFARMS.COM

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

FROM BORIS' PIG PEN! DANJO FARMS HAS A METHANE ABUNDANCE!

FROM THE NOTE PAD!

Well, its seedling time again for the family. Our house gets tables set up in the window sills for tomato, cucumber and pepper plants. Then we place the seedling trays on heat mats and give them a nice florescent grow bulb to keep them happy and short. Lots of water and sunshine and within a month we have 4 inch baby plants for the greenhouses. We are going to plant onions sets, radish seed, mitzuna and tatsoi greens, spinach seed, and transplant more Russian blue kale and weed the carrots again. Maybe we can get some broccoli and cauliflower sprouts this week from the patch! The peppermint is sprouting in greenhouse #4 taking over a 10 square feet area! Whew! It smells fragrant.

CITY FOLK SAYINGS!
 OK friends! Who let the pigs out?!?! They always seem to be getting out into the yard, or the neighbors yard or down the lane or into the back field. I think they just want to get out and stretch their legs! Because as soon as a holler for them (Here PIG! PIG! PIG!) they are at the gate ready to be fed. Our 500 pound Hereford boar named Boris sure scares the neighbor lady to death when you goes outside to get in the car though. Bhahahaaa! He wouldnt hurt a soul. He's just nosy, that's all!

RECIPES FROM OUR FARM TO YOUR TABLE!
Angel Cloud Biscuits
4 cups of flour
8 teaspoons of baking powder
1 teaspoon of salt
2 Tablespoons of white sugar
Mix these ingredients together in a large mixing bowl,
then cut in -
1 cup of shortening
In another bowl mix -
1 1/2 cups of whole milk
2 large brown eggs from Danjo Farms
Add this to the flour mixture and turn into until mixed up well!

(OK! So this is the important part, so listen up!)

Use two boards 3/4 inches thick and 1 foot long. Put the Dough in the middle of the two boards and gently roll out the dough until it is 3/4 inches thick. Cut into 2 inch round biscuits with a pastry cutter. Then place on a greased cookie sheet next to EACH other and TOUCHING one another. Bake at 350F for 10 to 12 minutes or until golden brown on the top. Pull out of the oven and slather on some fresh butter about a minute after they come out of the oven! "If they ain't touchin', they ain't fluffy as clouds," Grandma says!

Grandma said not to listen to any younger folks because we are full of it! Give her a call a BR549 if you need to talk with someone who knows about making these Angel Cloudy Biscuits! Yee Haw! Rural Rednecks rule!

SPECIAL SAVINGS!

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share

Enter to win today! No purchase necessary! You do not have to be present to win!

Drawing will be on May 15th, 2016. Best of luck friends!

REGISTER AT - DANJOFARMS.COM

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

WE'RE BACK! 

DANJO FARMS BLOGS AGAIN!

FROM THE NOTE PAD!
Hey neighbors! We are back again to give you a look inside our small, family farm lifestyle. So have a laugh, learn from the country, find some great deals on local food and find some great recipes here from our farm to your table.

CITY FOLK SAYINGS!
"We're are all the farmers?" a lady asked a the winter farmers market. "Well," I said, "farmers are like mushrooms. They pop out of the ground every spring!" "Oh!" she gasped, " I didn't know farmers grow in the ground!" Bahahaaha!


RECIPE FROM OUR FARM TO YOUR TABLE!
Country Sausage Milk Gravy
1/2 cup of bacon fat drippings
1/3 cup of flour
1 pound of Danjo Farms Breakfast Sausage
1/2 gallon of whole milk
1 tablespoon of black pepper
a pinch of salt
a splash of hot sauce

+ Cook the sausage in the bacon fat drippings until golden brown. Sift in the flour. Brown this mixture. Add the whole 1/2 gallon of milk. Add the pepper and salt. Then simmer until the gravy is thick and creamy stirring every once in awhile. then call in Grandma to make the biscuits. Because she knows the best! Fry up some farm, fresh brown eggs from our farm and enjoy partner. Yee haw! Rural rednecks rule!


SPECIAL SAVINGS!
We are giving away $500 worth of farm, fresh food! Yes, you heard that right! We would like to say thank you to everyone who has supported us these past ten years at the Moberly, MO farm.

OUR 10TH ANNIVERSARY CSA "HARVEST BOX" GIVEAWAY

Which includes:

1/4 vegetable share

1/2 fruit & berries share

and a brown eggs share

Enter to win today! No purchase necessary! You do not have to be present to win!

Drawing will be on May 15th, 2016. Best of luck friends!

REGISTER AT - DANJOFARMS.COM

LIKE US ON FACEBOOK.DANJOFARMS

FOLLOW THIS BLOG AT- DANJOFARMS.BLOGSPOT.COM

You'll be glad you did, neighbors!

Pumpkin Pie!

Hi all,

Looking at those CSA pumpkins and thinking about pie? I experimented a lot last season and here's where I landed.

To use real pumpkin in a "canned pumpkin" recipe--try the following.

Roast pumpkins as you would any hard squash.

PUREE the roasted pulp in a food processor or blender--and I mean really get it broken down to just wet pulpy mass. Pumpkins are more fibrous than I imagined and it took awhile to get a true puree, but it happened.

THEN--here's the key thing--DRAIN the puree for 24 hours in a colander lined with a clean linen towels or cheesecloths. If you've made yogurt cheese, this is the same kind of process, only a little wetter at the outset. You'll need to refrigerate during this time too, so make some space. I set my draining rigs (2) up in casserole dishes with the colanders seated in the dishes and the towels (folded multiple times) in the colanders. For the first couple hours, suction off any liquid from the casserole dishes using a bulb baster. We did that about every half hour. Then change the towels and let sit for another few hours (we let them go overnight). Rinse out the casserole dishes and change the towels again the morning--let them drain for the day. There probably won't be much accumulation, but it'll soak the towels.

What you'll be left with may be even a bit drier than canned pumpkin--and LOTS tastier. It made excellent pumpkin pie (using a standard "canned pumpkin" recipe) and pumpkin custard--which is just the leftover pie filling baked in custard cups, as I was too tired to create more crust.

As for Food World News, it's pretty local. We've reached the end of the CSA season here, so I'm signing off as guest blogger. Dan and Joanne may post now and again in the off-season, but the blog will be pretty quiet until the CSA starts up again in the spring.

Thanks for supporting local farmers!
Marta

Thanks to all of you from Danjo Farms!

Just a quick shout out to all of you CSA'ers for your continued support and friendship this season. You have again made our small, family farm business a great success this year! We could have not done this with out you and yours. Are hats are off to you!

Next year is already gearing up with seed catalogs, fertilizer and the gardens being put to rest for the year. We have been working hard to get the greenhousing ready for late winter plantings. New and old members are joining with the greatest push in October that we have ever seen. Remember that anybody in previous year receives %10 off their 2010 CSA farmshare package.

We have added some new CSA options in 2010. Full and half "Berries and Fruit" shares / Full and half "Meat" share with our own pork and chicken / "Baked Bread" shares. We have also partnered up with Missouri Legacy Beef to provide a CSA program with their great product line. If you have any questions please visit www.danjofarms.com for more information.

So, come and join us in 2010 friends you'll be glad you did! Peace and love to all.

Dan & Joanne Nelson
Danjo Farms

Winter Vegetable Hash

Hi all,

Working on my pumpkin-pie skills and surfing around for more fall veggie recipes. Here's a great one for a Winter Vegetable Hash from allrecipes.com (http://allrecipes.com):

http://allrecipes.com/Recipe/Winter-Vegetable-Hash/Detail.aspx

In Food World News? Slow Food USA's day of environmental action is TOMORROW, Saturday, October 24. Slow Food USA has partnered with 350.org (http://www.350.org) to help raise awareness about safe and unsafe levels of greenhouse gases in the atmosphere. The number 350 represents the safe upper limit (in parts per million) for carbon dioxide in our atmosphere, a number we are already well beyond. Demonstrations are happening around the world to help people conceptualize how many 350 is--and, though nothing has been officially organized here in Missouri, I'm sure they would love any feedback on actions you take to help spread the word.

See you next week!
;-)M

Recipe Poem and 350

Hi all,

I'm back and many thanks to Dan for covering the post last week.

I spent the week buried under hundreds of pages of poems, which are now successfully out the door to literary magazines. Thought, instead of a regular recipe, it might be fun to share one of my poems out of Dishing, a manuscript of recipe poems I've been working on the last year or so. The poem gives you most of what you need to know to prepare it, the only other note being that it should be rinsed thoroughly before cooking to get rid of a bitter coating on the grains. It's lovely with sauteed veggies of any variety. This piece first appeared in Copper Nickel #4 a couple years ago:

Quinoa

A word exotic enough for Goodbye,

or I love you, quinoa conjures suns,

hot stellar densities orbited by lighter matter.

Packed like French suitcases, sized

like mustard seeds, they grow into

translucent pearls, a grainy caviar, heated

with twice their weight in water.

And plentiful as the hail that comes down

now as we prepare to sleep, full of wine,

the night, quinoa.

In Food World News, Slow Food USA is encouraging everyone to observe October 24 as a day of environmental action and reflection on the impact of our present industrial food system has on global warming. They have partnered with 350.org (http://www.350.org) to help raise awareness about safe and unsafe levels of greenhouse gases in the atmosphere. The number 350 represents the safe upper limit (in parts per million) for carbon dioxide in our atmosphere, a number we are already well beyond. Demonstrations are happening around the world to help people conceptualize how many 350 is--and, though nothing has been officially organized here in Missouri, I'm sure they would love any feedback on actions you take to help spread the word.

See you next week!
;-)M

Hey ya'll! Greeting from your farmers Dan & Joanne!

We have been thinking lately of all the friends, associates and neighbors we have encountered this season here at Danjo Farms. We have truly been blessed with all our your support, kindness and love for what we love to do most - farm for you! Most of the time we seem to be running around like a "bunch of chickens with their head cut off" yet we wanted to take alittle time and acknowledge those how have been giving their best.

Thanks Marta Ferguson for putting this blog spot in "live mode" this summer. Your input has been exceptional and your patience with me has been outstanding. I have been impressed with your recipes, links and stories that are complementary of our community and lifestyle. Keep up the good works friend!

Thanks to all of you CSA families and CSA individuals that have supported us this year. We have tried our best to provide a good steady mix of veggies, fruit, berries, eggs and meats this year and hope that this has been worthy of your time and money. We have enjoyed the conversations, new friendships and patience you have shown to us. Our wish is to continue on this journey with you as your farmers. Keep us in mind for next year neighbors!

Thanks to Certified Naturally Grown, Animal Welfare Approved, Shelter Feed Company, Morgan County Seed, Bradford Fertilizers Inc., KOPN 89.5, Ashland, Columbia and Moberly Farmers Markets and all our farmer companions that have made our family farm business a success this year. Your behind the scenes support makes or breaks our operation and this year has been another successful season. The extraordinary economic situation that we are all in has been won over by your hard work and dedication to the small farmer in this area. I wouldn't want any other associates to work with!

We have been putting the farm to bed this fall, working on winterizing the barn for the animals, pulling in the last of the harvest and working on plans for next season. Our greatest hope and dreams lie in the top eight inches of soil, the water in the ponds and the good air we breath every day at our farm. Our best wishes are to be involved with you our friends, associates and neighbors in gaining back our food security one farm at a time - Danjo Farms. Thanks partners for your undying support!

Little Kick Chili

Hi all,

In the box this week? Green beans, summer squash and hard squash, tomatoes, onions, and peppers.

Most of the recipes I've posted here are relatively small-batch efforts. However, 'tis the season to stock the freezer and share the bounty of the harvest. So I thought I'd share one larger recipe. Unlike most of what I cook, this one does involve a couple commercial shortcuts (canned tomatoes and garlic). It's a concession to the sheer size of the batch. Those of you scaling it down should assume a 28-ounce can of diced tomatoes is 6-8 medium tomatoes and that each ounce of garlic is half a good-sized head. The recipe makes close to 80 servings and debuted this week, to rave reviews, at the Loaves and Fishes Soup Kitchen here in CoMo.

Little Kick Chili

6 pounds of ground beef, browned and seasoned lightly with salt
6 pounds of ground pork, browned and seasoned lightly with salt
8 pounds of cube steak, browned, lightly salted, and chopped into 1/2" pieces

10 28-ounce cans of diced tomatoes
1.5 8-ounce jars of diced garlic

6 large red bell peppers, chopped and sauteed
6 green bell peppers, chopped and sauteed

8 medium onions

18 tablespoons of chili powder
9 tablespoons of oregano
9 tablespoons of smoked paprika
6 tablespoons of coriander
6 tablespoons of cumin

1 teaspoon of cayenne
2+ teaspoons of salt
1+ teaspoons of black pepper

1 cup of corn starch slurry (4 ounces of corn starch, 3-4 ounces of water, shaken in a half-pint jar)

After preparing the meat, add it to a large restaurant-size stock pot along with the tomatoes, bell peppers, onions, and garlic. Add the herbs and spices in two or three batches, stirring in between to check the heat and flavor. The goal here is a savory chili with just a little kick, nothing that should burn out your mouth or stomach lining. Let it all simmer for at least an hour before adding the slurry to thicken. Allow at least another hour of low heat for the flavors to meld and the corn starch to integrate completely.

Enjoy with 79 of your closest friends or chill and store up against the coming cold.

See you next week!
;-)M

Marta's Garden Marinera/RBB

Hi all,

In boxes, this week: tomatoes, squash (summer and butternut), green beans, bell peppers, hot peppers, onions.

Recipe of the week?

Marta's Garden Marinera

15-18 medium tomatoes, blanched, skinned and roughly chopped
1/2 cup sun-dried tomatoes, chopped

1-2 Summer squash or zucchini, chopped
4-6 Bell peppers, chopped
3 onions, chopped
5-7 cloves of garlic, chopped

1 tablespoon+ medium grade safflower oil

2 tablespoons dried basil
1 tablespoon granulated garlic
1 tablespoon oregano

salt and pepper, to taste

2 lbs. ground beef, lightly salted, cooked and crumbled (optional)

Place the tomatoes in a large sauce pot, heat over medium-low heat until they begin breaking down. Blend to smooth texture with a stick blender or by putting them in batches in a regular blender. Stir in the sun-dried tomatoes and continue to simmer gently as you prep other ingredients.

In a large skillet, saute chopped squash, peppers, onion, and garlic in safflower oil. As things soften and become translucent, add basil, granulated garlic, and oregano. Salt and pepper to taste. When the herbs and the granulated garlic seem to have absorbed a sufficient amount of oil (the kitchen will smell fantastic at this point), scrape the entire contents of the skillet into the sauce pot with the tomato base.

Add ground beef if using.

Simmer for 30-60 minutes to allow flavors to blend and sauce to thicken. Season with salt and pepper to taste. Makes 4-5 quarts of sauce.

As for food world news? Columbia's Second Annual Roots, Blues & BBQ Festival seems to have been a smashing success. See the website below for more details:

http://www.rootsnbluesnbbq.com

See you next week!
;-)M

News from the Farm

Hi all,

Food World news straight from Dan at the farm this week:

"We have been transplanting strawberry beds, garlic and sowing buckwheat to start putting the gardens to bed of the fall. Lots of peppers, few tomatoes, winter squash, yellow squash and zucchini maybe some small pumpkins soon. Daikon radishes and some cabbages are creeping up and should be ready soon! Lots of toads and crickets appearing as one likes the other lots! You can guess which one! Ribett, ribett!!"

As for a recipe? One of my favorite cookbook sources now has a delicious website as well. Check out this week's recipe (Spicy Mexican Squash Stew--works with any hard squash) at The Moosewood Restaurant online:

http://www.moosewoodrestaurant.com/recipes.html

See you next week!
;-)M

Forgotten Summer Classic

Hi all,

I'm all out of time and ideas this week, so I went spelunking around online to find a recipe to share. Did not imagine I would find something so resonant out there in cyberspace, but finding this gem took me immediately back to my childhood: fried zucchini. Can't believe I'd forgotten how magical the combination of crispy breading and tender squash can be. Can't believe I've never attempted to make it myself. I think I'll be remedying that oversight this week.

Here's the recipe:

http://allrecipes.com/Recipe/Sweet-Fried-Summer-Squash/Detail.aspx

In boxes this week, lots more squash, hot peppers, wax peppers, eggplant, and cucumbers.

In Food World news, Slow Food Katy Trail will hold a Harvest meal at Chert Hollow Farm on Wednesday, September 16. The all-vegetarian meal will feature foods grown and prepared on the premises, including Hoppin' John, corn bread, greens, tomatoes and okra. Suggested donation of $15/diner. Limited seating. Contact Bernadette Dryden for more information: slowfoodkatytrail@yahoo.com.

Another Squash Idea (really!)

Hi all,

While we have stored a fair amount of the squash that's come rolling in this summer, it's nice to enjoy it fresh as well. Here's one of my favorite squash sides. Add cheese, tofu or more nuts for a quick vegetarian entree.

Nutty Squash Pasta

Two small to medium zucchinis or yellow summer squashes, roughly chopped
1/2 cup+ cashews, roasted and salted to taste
1/4 cup+ High-quality extra virgin olive oil
8+ ounces of dry pasta (gluten free if desired), cooked per package directions
1/4 teaspoon red pepper flakes (optional)

Saute the chopped squash in the olive oil until tender. Add the red pepper flakes, if using, for the last minute of cooking time. Turn off the heat and toss with cashews. Serve over pasta. Serves two as an entree, four as a side dish.

In food-world news, the local Slow Food Time for Lunch Eat-In will happen here in Columbia at 4pm on Monday, September 7th at the Ragtag Cinema. Contact Bernadette Dryden for more information: buonappetito@centurytel.net.

See you next week!
;-)M

Blanching!

Hi all,

Sorry for the hiccup in service last week. Technology issues.

But we're back this week with new box contents: peppers, tomatoes, cucumbers, squash, and sweet corn this week, with a possible acorn or spaghetti squash, too.

Food World News? Time for Lunch is approaching rapidly! Here's the map with links to Missouri Eat-Ins:

http://www.slowfoodusa.org/index.php/campaign/time_for_lunch-eat_ins_by_state/Missouri/

In lieu of a recipe, I thought I would share a strategy we use every year about this time, when we're too busy to properly cook up all the goodness from the CSA and Farmer's Market. We blanch most of our produce and freeze it. This strategy does NOT work with squash, cucumbers, peppers, onions, potatoes, or eggplants, but it's great for just about everything else, including some of those big tough root veggies, as my freezer can attest.

Last week alone, we blanched beans, tomatoes, and corn. Here's the procedure:

1. Boil water in the biggest pot you own.

2. Prepare the vegetables to be blanched (wash them, husk them, tail them, and so on, as necessary). For really big veggies like celeriac or beets, peel them and then cut them into chunks.

3. Add the vegetables (only one kind at a time) to the pot. The trick here is not to overfill the pot. Be sure to leave room for the water to circulate amongst all the veggies.

4. Wait, in most cases, for a color change to take place. With tomatoes, watch for the skin to start splitting. It should take 2-4 minutes, maybe a bit more for corn or beets.

5. Once the color has changed uniformly, pull the veggies and let them cool.

6. Prepare the veggies for freezing by cutting corn from the cob, skinning and coring tomatoes, and portioning out everything into freezer-safe containers.

7. Repeat with the next batch of veggies.

You are, of course, welcome to change the water between vegetable types, but we generally find if we start with the least messy stuff (corn or beans) and move to the more messy stuff (beets or tomatoes), we can use the same water.

See you next week!
;-)M