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