.010 – Rhubarb and Pork Chops

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Rhubarb has been a constant source of wonder for me ever since I was a child. I was born in Berkeley, CA, and I remember my parents had huge rhubarb stalks that grew up behind the house. I asked about them a lot – what they were, what they tasted like, how you cooked them….

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.009 – Nettle and Root Vegetable Soup with Poached Quail Egg

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I’ll have to admit, when faced with the challenge of cooking nettles, I felt a little nervous. If you’ve ever been stung by one you’ll know what I mean. Though they have a great nutty flavor when cooked, nettles leave some nasty little welts when they’re raw. I’ve been told that nettles are really high in protein and iron, especially for a leafy green.

I did a little research, and found out that nettles are great in creamy soups. My potted herb garden has been going kind of crazy outside, so I needed to trim it, and I decided to throw those in the mix with the stinging nettles. The sweet man from Mona Farm got me hooked on the idea of quail eggs, and my boyfriend suggested throwing in a few chunks of potatoes and a recipe was born.

For those of you new to nettles, they’re fairly abundant in New England. I’ve found a few at the farmers markets, and got my first bundle from Live Free Farm, but you can also forage them in field areas. I found a nice blog post on the subject for those interested in finding them, themselves. http://and-here-we-are.blogspot.com/2013/03/foraging-for-nettles-its-fun.html

DO NOT handle the nettles without gloves. I can’t emphasize this enough. Once they’re cooked the chemical that stings steams off, but prior to that you can get really painful surprises.

I decided to add in the quail eggs mainly because of the wonderful man from Mona Farm, and the fact that I love quail’s eggs, but I never know what to do with them. After trying them in soup I am happy to say they make a nice alternative to dumplings.

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Spring Nettle and Root Vegetable Soup with Poached Quail Eggs

Ingredients

  • ½ lb of Nettles (When I originally tested this recipe, I got them from Live Free Farm, however I ran out of those and bought the batch for this recipe from Osprey Cove Organic Farm & Stone Wall Farm)
  • ¼ lb of Herbs (I used a mix of Chocolate Mint from New Roots Farm and Thai Basil and Purple Basil from Aspen Hill Farm. But this is flexible.)
  • Olive Oil
  • Knob of Butter
  • 2 Shallots (Meadow’s Mirth Farm)
  • 4 Cloves Garlic
  • 1 lb Potatoes (Some for the broth and some for chunks to add in. I bought some plainer looking fingerlings from Meadow’s Mirth, and then some lovely purple potatoes from Meadow’s Mirth and Heron Pond Farm. I used about ¾ of a pound in the first part of cooking, and ¼ for the rest. I encourage you to sub in other root veggies, however I personally found a hard time getting turnips soft enough to serve with the rest of the dish.)
  • 4 cups Water or Chicken Stock
  • 2 cups Raw Milk (We have ours delivered from Huckens Farm.)
  • 4 Tbs Raw Honey
  • 2 Tbs Ground Cloves
  • 1 tsp Caraway Seeds
  • A quarter of a wedge of Lacey White Goat Cheese from Hickory Nut Farm (Or some other really bitter aged semi-soft cheese)
  • Salt

Quail Eggs

  1. Chop up one of the shallots and half the garlic and throw them in the bottom of a big cooking pot with some butter and olive oil. Cook until the shallots turn translucent.130512_0188

  2. Peel and thinly chop ¾ of a lb of potatoes. Toss them in with the shallots and garlic and let them cook for a few minutes until they start to get soft.130512_0198

  3. Add the water and bring it up to a rolling boil. Drop the nettles and herbs in the water and let them boil for just a few minutes before bringing the water down to a simmer. Let simmer until the potatoes are completely soft.130512_0227

  4. Combine the milk, cheese, cloves, caraway seeds, and honey to the herb broth. Let simmer for five more minutes, giving everything a good stir.130512_0255

  5. (For this next step I used an inversion blender, however you can also use a regular blender or a food processor. Inversion blenders are awesome for soup however.) Blend all the ingredients until you’re left with a smooth broth. At this point don’t expect it to be too thick. Add salt to taste. Leave on low simmer throughout.130512_0290130512_0293

  6. Chop up the rest of the shallots, garlic, and potatoes. It’s fine to leave the skin on these potatoes. In another pan pour a little olive oil and sautee the rest of the ingredients. Cook for about 20 to 30 minutes until the potatoes are nice and soft. Pour them into the nettle and cream broth and combine.130512_0319130512_0332

Poaching the Quail Eggs

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  1. In a small saucepan bring three cups of water to a ROLLING boil. Quail eggs can be a little tricky, but the man from Mona Farm taught me a trick. Get a serrated knife and cut off the top of the egg like removing a little hat. Once removed, pour the yolk and white out into a ladle.130512_0345130512_0351130512_0359
  2. Gently slide the egg into the boiling water and off the ladle. As soon as the white turns opaque the egg is ready to come back out. Because you’re serving them in hot soup its ok for them to be slightly under poached. They can be kept in a dish half full of water for up to 24 hours, if you want to serve them later.130512_0361130512_0362130512_0366130512_0368

  3. Poach three to five eggs per bowl of soup, depending on how many people you’re serving. Once the eggs are poached, ladle the soup into bowls, plop the quail eggs in with the soup and enjoy! I find this dish goes very nicely with a bright salad!

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.008 – Scavenger Hunt!

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Example of the herb seedlings you can buy that are obscenely easy to repot and take care of. Herbs forever!

I was really excited to post a recipe that readers would be able to pick up ingredients for at tomorrows market. Unfortunately, life caught up with me, so I ran out of time to take pictures of the recipe after I polished it up.

Luckily I came up with a plan! Below I’m listing the ingredients you’ll need for the recipe, which I will post on Monday. I’m not going to tell you what it is yet, but I can promise it’s a fun one that’s well worth the wait.

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.004 – New Roots Farm

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Last year was a great year for tomatoes. I remember the New Roots stand happened to be stacked high with the juicy red fruit. I have this problem at farmers markets. Once I make eye contact with a farmer, I must buy something. I don’t like walking up to stalls and leaving empty handed. It feels rude. Renee was manning the stand. She smiled and I smiled back.

I bought a lot of tomatoes.

That was my introduction to New Roots Farm. I only later learned that they were from Newmarket, my hometown, and that one of our good friends worked for Jeff and Renee Cantara. I made a point to buy from them at both the Durham and the Exeter markets every week last summer. Whether it was Jeff or Renee, we always had a solid conversation. They were constantly generous with their time and food. Soon I considered them friends.

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So, it felt natural to interview New Roots Farm for Local Courage. In the back of my mind I knew they were a really important part of my own local food history. As I talked to Jeff, I started to realize that I knew next to nothing about him. He and Renee have done such a good job making my story feel important, I forgot to ask about theirs.

“When I was a kid I was obsessed with pioneers. I loved kids that went and lived in the woods – like in books like My Side of the Mountain and Hatchet. Even then I was sure I was going to live off the land.”

This is Jeff, and when I look out his kitchen window land is what I see. Acres of sprawling pasture. During our interview we are at the farms center – a little human inhabited hub comprised of his house, the greenhouse, and the barns.

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Kale starting to green!

Jeff and his wife Renee both went to University of Vermont to study Forestry and Wildlife Biology. Neither of them had a plan to farm. The two of them graduated and moved from Vermont to Alaska where Jeff wanted to homestead, but in the wake of 9/11 they moved back to their New England roots.

The couple found an opportunity to lease land at Mill Valley Farm in Stratham, NH, where Maddie and Tim of Live Free Farm are currently starting. The Cantaras started with a 60 person CSA, which was an encouraging success. However, they found themselves working over 100 hours a week – they barely survived.

“The second year we made it our goal to not make the same mistakes twice. And we didn’t. Every year we started making fewer and fewer.”

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Jeff and Renee moved on to the current location of Meadows Mirth Farm. There they worked the land while they were purchasing their current location. New Roots was one of the first conservation farmlands in the NH Seacoast. Prior to farms like New Roots land trusts would be made and the land would just sit lightly tended, unused. Now it’s become common practice to support farming on historically significant land.

“There are lots of younger farmers who want an opportunity to start, and there are plenty of older farmers who would like to be compensated for their efforts while they mindfully transition off their land.”

The land came fully prepared to house animals as well as produce. The only logical course of action was to raise livestock, something that Jeff and Renee had never done before.

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“We knew it was the best chance we were going to get, but we had all this land that we had no idea really how to use. We had just been vegetable farmers on perfectly flat land and never even touched a pig or caught chickens. We knew if we bought this place we’d have to transition. We knew a lot about grass fed meats. We knew we’d have to learn, just like we did with vegetables. And we did. We’re now up to doing 100 pigs on pasture, 20 cows, 200 broiler chickens, turkeys, lambs and the veggies.”

As Jeff and I talk it becomes clear this is a really important part of who he and his wife are. They are two smart, capable people who make up in hard work any practical experience they might lack.

In the past this unswayable work ethic hasn’t always been healthy for Jeff who had a second job when they started at New Roots Farm. This is common among local farmers, especially among those just starting. He was working full time in a high stress office job.

“I’d go to work at five in the morning, work eight hours and get home around one. Then I’d farm until it got dark. I’d farm from five in the morning until eight at night on the weekends. I’d do it all over again Monday morning.”

Needless to say, when his son was born in 2008, he crashed.

“In retrospect it was one of the best things that ever happened to me. Before the crash I think one of the words that people used to describe me was “massively intense.” It wasn’t that I was a super intense person by nature, it ‘s that the nature of what I was doing forced me to be super focused and have crazy momentum. It really required a full scale examination of myself.”

Balancing family, fun, relaxation and the farm became an important focus for Jeff. It became clear he couldn’t function in a way that allowed the farm to define who he was. Jeff admits that owning a farm is like having another spouse in many ways. Letting your personal identity get swallowed by the land can be dangerous.

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Luckily, New Roots has become successful enough that Jeff doesn’t need to have another job. He and Renee are able to hire employees who they trust, and who become important parts of the farms function. There are a lot of sad stories of an older generation of farmers, completely burnt out by the lifestyle. These cautionary tales stay with Jeff, and help him keep his own mind in check. His story is shared by a lot of farmers his age.

“We’re all learning how to be whole, rounded people again. We were all so single minded, overwhelmingly more so than the average person. It’s an interesting time and I can really see these patterns with my peers.

I get up really early and surf all the time now. I do a ton of yoga. All this sounds cliché but it changed my life. I’m accessing a whole different part of myself.”

The Farm as an entity exists in a state of balance as well. Jeff and Renee spend a lot of time planning and developing a living soil. They are very conscious about bringing the livestock and the vegetables together in a full circle nutrient cycle.

“A diversified farm is awesome because it gives you the ability to both produce and recycle nutrients on the farm. It helps to close the circle as far as how much off farm input you’re bringing in. We’ll always be grazing. We have permanent pig pasture but we always keep fallow vegetable fields for a year at a time. We put cover crops on those and run the pigs through the fields in a way that doesn’t negatively impact them but brings nutrients. Then we cover crop it again to lock those nutrients in during the winter so we can turn it again for next years vegetable field.

Our perennial grasses in the pastures are mostly cool season grasses that slow with heat. If we have a veggie field thats sitting idle during the high summer we can plant warm season grasses or alternative crops and bring the cows through. We’re all about building a living soil. We’re about getting the above ground animal and vegetable total symbiosis going on with the soil microorganisms and floral and fauna.”

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For the coming years, New Roots Farm is really starting to focus on the bottom line. As an alternative business in a modern time, there are hurdles. They still face the expensive realities of a modern family raising a child in America, but their business has traditionally survived in a more colonial setting. They are maintaining that delicate balance between running a viable farm without killing oneself.

Jeff is clear to state that he couldn’t be happier with his customers, or as he describes them “co-producers.” With so many farms starting up every year he knows that more co-producers need to be encouraged to join the local food movement. If every person who went to the farmers market each week brought with them just one friend, the customer base would double in size. There are simple ways of energizing a local food economy.

“I think everyone has this amazing gift. We’re human beings, which is awesome, but a lot of us have set that aside because of these messages we’re inundated with about not having enough time to prepare food. I think eating nutrient dense foods – whether its from a local farm or from your backyard – is the key to unlocking your potential as a human being. I will not say it’s necessary to eat from local farms because it’s important for us to make a living or anything like that. I don’t feel entitled to a living. I am honored that people allow me to make a living but local farms should succeed on their own merits, not out of guilt. I think local farms are largely succeeding on their own merits. Eat nutrient dense foods and then see how the benefits trickle out into other aspects of your life.”

Jeff and Renee’s tenacity and self awareness is inspiring. If it’s a result of the food they produce, I only hope that more people have the opportunity to experience being one of their “co-producers”. It’s not hard to find them, and farmers like them. And if you’re anything like me, you won’t be able to walk away from their stand without a lot of food.

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Please visit New Roots Farm on Facebook or their Website for more info!