Tenderloins are lovely pieces of meat, as tender as the name implies. They are located along the backbone, internal to the body cavity, so you can’t reach around and feel your own like you can loin/backstrap. Removing this cut from the carcass is a bit awkward, and sure enough when butchering the goat kid featured in this cooking series, I managed to put a big knife cut through of one of them. The tenderloins are long and skinny, and those from a kid are on the small side: Crystal’s were about a half pound (including two thin strips, not photographed, that may or may not “officially” be tenderloin). What would I do with smallish pieces of meat, tender and suitable for quick high-heat cooking, with a pretty bad gash though the middle of one? Stir fry seemed a sensible answer.
A late April dry spell continued into the first week of May, overlapping almost perfectly the time we would otherwise have expected to find morels. Our farm-total morel count this year was one (technically in late April). Then it turned wet and has remained so; we recorded rain on 18 days of the month. Temperatures were remarkably pleasant, with the warmest days in the low 80s. Despite the overall cool weather, it did not frost in May. Our last spring frost was the morning of April 28, though we just escaped frost on May 20 thanks to persistence in cloud cover. May is always a good month for nature observation; photo highlights below.
Strawberry season is here! This year, we’ll be selling strawberries from the farm (~12 miles north of Columbia). Quantities are limited, so we’ll need to coordinate pick-up days for those who want berries to ensure that we can meet your needs. This is the season for fantastic fresh strawberry pies, like this one we baked yesterday:
Loins are the muscles on the sides of the spine. Yes, go ahead, reach around to your back, find your backbone, and feel the muscle on either side. That’s the piece. This is one of the high-end cuts from any mammal. For example, from a pig, it can become a pork chop (if sliced through the bone). In deer, it is often called backstrap. From a goat, we just call it the loin, and in our butchering style, we generally carefully cut it off of the spine, resulting in a nice boneless piece of meat. This a cut that is suitable for quick, high heat cooking. We like to make a point of doing something nice with the loins.
We organized and led two birding field trips this May to central Missouri sustainable farms whose land management integrates a wide variety of wildlife habitat into their food production. Unlike monoculture cropland, the right kind of farmland can actually increase bird habitat and biodiversity, and such private farms host interesting landscapes that might not be represented on public lands. We hoped to give Columbia Audubon Society members, and other birders, a chance to visit and interact with some new locations and landscapes they might otherwise not have access to. Read on for details of each trip. Continue reading
What a pleasant month April was this year, with May following its example. Reasonably stable weather and seasonal temperatures made it a joy to be outside. We keep asking why we couldn’t have had a spring like this when farming full-time?
The limited responses to last month’s Natural Events post makes it clear that we can’t justify putting too much time into these going forward (sorry, faraway friends!). However, we also can’t bring ourselves to break continuity with this multi-year journal of observations. So for now we’re going to try to carry on more efficiently. One change we’re making is to omit the bird listing from the monthly post. Not to worry, we’re still keeping bird records, and we look forward to finding another way to present bird data on the website in future.
Editor’s note: This was written in late winter, but delayed due to various circumstances. The next post in this series will be a new, current one and hopefully the series stays up to date from now on.
In honor of my German heritage, I decided that sauerbraten should be in my cooking repertoire, as I enjoy it when prepared by Eric. So, in spite of my plan to minimize “meat and potatoes” meals in this series, I decided to embrace and feature that combination…this time. Why? For a culturally complete meal, I wanted to serve the sauerbraten with potato pancakes, another German specialty that I make routinely. Our dwindling storage potato supply suggested that I either make this now or wait until July, the earliest more potatoes could be ready for harvest. Sauerbraten in July doesn’t sound as appealing, so I opted to prioritize this as a nice winter meal.
Although my parents have handwritten recipes for sauerbraten from my grandmother, I simply went for our cookbook shelf and took guidance from the recipe in Mimi Sheraton’s The German Cookbook, our favorite resource for traditional German cooking. I followed the recipe moderately closely, though of course it calls for beef rather than goat. What matters is the braising theme, and the basic components of this technique are quickly becoming familiar: brown the meat, saute some aromatics, add some liquid, put it all together, and slow cook. The twists here are that sauerbraten starts with a specific marinade, and final preparations include making gravy.
After a bit of an interlude due to some travel and other distractions, I’m returning to the (goat) kid cooking series. Readers who are in tune with seasonal eating will quickly notice that the meals described here happened some time ago, back when storage onions were still in good condition, and prior to the season when we’ve started eating greenery from the fields again. This piece and the next (which will go up in a few days) describe late winter meals featuring Crystal’s front shoulders. The remainder of the kid is still happily in the freezer, and I intend to resume kid cooking (and timely blogging) quite soon.
On Sunday morning, May 3, we’ll be hosting a birding field trip on the farm through the Columbia Audubon Society (CAS). All are welcome on CAS field trips, even if you are not a member of CAS (or a CSA); all that’s required is an interest in nature and birds and a willingness to join us in exploring the diverse habitats of our landscape. The CAS carpool will meet at the Patricia’s parking lot, 900 N Keene St, leaving at 7:30 so we can start birding the farm by 8:00 a.m. If you’d like to come birding, please contact us to reserve your spot.
We’ll spend as much of the morning as necessary to cover the woods, stream, fields, hollows, and other habitats in search of interesting birds. If time and interest allow, we may also visit nearby natural areas including Pinnacles Youth Park and/or Rocky Fork Conservation Area. No experience is necessary, just an interest in birds and a desire to enjoy the spring landscape. We have a couple of spare pairs of binoculars available if needed.
This is a great time of year for birding, as the leaves aren’t fully out, allowing easier observation in treetops. Migratory warblers and other birds are beginning to pass through; new arrivals in the past few weeks include Kentucky Warbler, White-eyed Vireo, Indigo Bunting, Scarlet Tanager (abundant this year!), Blue-grey Gnatcatcher, Eastern Towhee, and many more. Understand that this is a birding trip, not a farm tour per se, so the focus will be on wildlife and nature rather than agricultural interpretation.
If you’re interested in other such trips, the CAS website hosts the official listing for all upcoming trips, as do the monthly newsletters which Eric edits. In two weeks. we’ll be leading a similar trip to Goatsbeard Farm and Sullivan Farms, northwest of Columbia, and there are many more opportunities to get out and enjoy birding with other like-minded folks.
Note: The Columbia Earth Day event has been postponed to April 26.
For the second year, we’ll be hosting a booth at Columbia’s Earth Day festival. Last year, we won the organization’s Best For-Profit Booth award. We are looking forward to another enjoyable experience, this time with a location on Eco Avenue, the heart of Earth Day, located on Elm St between 7th & 8th St.
This year we intend to have a variety of interesting reasons to stop by, including:
- Kid-friendly, hands-on interpretive displays of natural items from the farm.
- Wood products for sale, including garden-bed frame kits and birdhouses built to Audubon standards, all made from cedar wood cut and milled on-farm (more about birdhouses here).
- Signups for notification of produce available later in the season, including strawberries and garlic.
- Small packets of Mercuri tomato seeds, a rare heirloom tomato that come from a friend’s Canadian-Italian family. These are winter-storage tomatoes; they will not beat most summer tomatoes in fresh flavor, but will store for months in your pantry, giving you fresh tomatoes long after the growing season is over (and saving significant canning work). They are prolific, hardy, and disease-resistant. We offer these through the Seed Savers Exchange network, but will make them available at Earth Day as a way to encourage home gardening and local food consumption.
- We may have small amounts of herbs or other produce for sale. This will be a last-minute decision.
Here are photos of some prototype wood products we’ll be offering. Top photo, from left to right, wren house, bluebird house, phoebe shelf. Bottom photo, 3’x4′ garden bed frame. Finished product will be screwed together at the joints, ready to be filled with soil/compost and planted. Also available, 4’x4′ squares. Cedar lumber resists rot very well and will last many years as a bed frame. These are also good for framing young trees.
We both plan to attend this year, so stop by, check out the displays, chat about eco-friendly diversified farming, consider adding a birdhouse or garden bed to your home, and help make this another great Earth Day!