Producer Profile: Grassy Hill Farm
New to the CSA, Experienced Farmers, Setting up a Visit
As you may already know by now, Grassy Hill Farm is new to the CSA this year. Located in Pike County near Summer Hill, the Hochstetlers are producing the eggs, chickens, and turkeys for us. Jacob and Miriam Hochstetler have 7 children. At the farm on our 1st CSA day, they brought their 3 daughters: Martha, Rachel, and Naomi. They were very helpful, carrying the chickens and eggs to the car!!
The Hochstetler moved to Illinois from Ohio about 10 years ago. They learned about raising pasture poultry from neighbors in Ohio. Jacob has read Joel Salatin’s books and follows these methods in raising the chickens and turkeys. They start with Dutch-cross day old chicks and keep them under a fenced enclosure, with water, some feed and shade. Then, two times a day, they move the chicken around the yard. This method of raising poultry is hormone- and stimulant-free. They don’t use antibiotics, either. I don’t know for sure, but I suspect that they have been farming all of their lives and come from farming families doing things the old fashioned way.
They will be at Feiner Gardens today between 5 p.m. and 7 p.m. to answer any questions. If any one is interested in a farm visit, we can set one up. Their farm is located in Pike County and it is about a 1hour drive. Maybe a Saturday? There is a really interesting antique store I have always wanted to stop at, if there is any interest. Let me know and we can start planning visits to Terripin Farm and Grassy Hill Farm!
Great River CSA Website
I have been trying to update the website more frequently to talk about using the vegetables in your basket. This year, in addition to the recipe in the newsletter, I have been putting recipes on the website and I welcome any recipes or information you have about what you do with your veggies. A big thank you to “Vegetarian Kate” for her recipes and names of cookbooks that she uses to find recipes for unusual vegetables.
There’s no rhyme or reason as when the posts go up, just when I have time.
Future Newsletters
I am excited to let you know that Brenda Derrick of the University of Illinois, Extension will be writing some articles for the newsletter. Last year, she wrote about preserving veggies and nutrition. She Bachelor of Science in Foods and Nutrition from Northeast Missouri State University (now known as Truman State University) and she has a Masters of Science
In Human Nutrition, Foods, and Food Systems Management from the University of Missouri Columbia. She is a Registered Dietitian (the legal certification uses the “t” instead of the “c.”)
The Transition to Summer
We are transitioning from the Spring vegetables that you see in your basket to the summer vegetables. These vegetables will include all kinds of heirloom tomatoes, summer squashes (such as yellow squash, zucchini, patty pan), eggplant, peppers (hot and sweet) and what ever else Brad has surprised is with this year.
The rain has been challenging as it makes it difficult to get equipment in the field and to keep ahead of the weeds. In addition, Terripin Farm is located at the bottom of a small hill. I really didn’t think it would make that much of a difference to how the rain flows, but it does. Last year, some of the rain pooled in the field and caused the plants to be stunted. You can see it as you travel the highways where corn plants have been stunted and water pools up in the field. This year, Brad dug some ditches to guide the water around the field and provide better water flow.
Information, Nutrition and Storage Tips
Chinese Cabbage, also known as Napa Cabbage, is among the first transplants able to be set out early in spring and is ready for harvest by early summer. Chinese Cabbage will again be ready in the fall.
Although Chinese Cabbage is not known for its nutritional value, it does have small amounts of vitamins A, C, and minerals, along with plenty of fiber and very few calories. It is very versatile both raw (chopped in salad) and cooked (in stir-fry). It is excellent in fried rice and soups. Try it raw: chopped up and tossed with grated carrot, chopped green onion, toasted sesame oil, rice vinegar, and soy sauce. YUM!
Do not remove all of the outer tough leaves before storage. They will help retain moisture, keeping the inside crisp and fresh. Keep it in the hydrator drawer of the refrigerator for up to two weeks.
-from Asparagus to Zucchini a guide to Farm-From Seasonal Produce by Madison Area Community-Supported Agriculture Coalition.
Asian Braised Greens with Black Beans and Rice
1 bunch greens (Napa cabbage, turnip, collard) 1 cup chopped shiitake mushrooms
3 Tbsp. olive oil (or 5 slices cooked bacon) 1-3 cloves garlic, minced
1 small onion or 1/2 large onion, diced 3 inch piece of ginger root, sliced
1 carrot, diced salt & pepper to taste
1 can(s) vegetable (or chicken) broth 2 large parsley sprigs
leafy tops of 2-3 celery stalks 1 tablespoon rice wine vinegar
1 bay leaf 4-6 cups cooked brown rice
1-can black beans (drained and rinsed)
At Feiner Gardens, the wet weather has prevented me from getting in a second planting of the Giant Zinnias and a first planting of Sunflowers. The weeds, however, have found a great place to grow! Oh well, I will dedicate this weekend to getting the weeds out of the lavender beds (I am trying lavender this year and put in a new planting). I have been enjoying the lush greenness everywhere and the smell of rain, there is nothing like it. It kind of make me giggle when I see the air fresheners with names like forest & rain… I went for a brief visit out to Terripin Farm yesterday. Their farm is out off Columbus Road on 90th Street in Quincy. It looks great! Lots of tomato plants, eggplant and pepper plants. It even looks like the zucchini has started to bloom. The transition from spring to summer vegetables is often a delicate one.
Great River CSA
6426 Church Hills Rd
Quincy, IL 62305-0450
(217) 440-7608
Farmer Kate
(217) 440-4678
Jess Dyer or Brad Whiston
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