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!
We were away for part of March, so the bird list has a few gaps in it, and there aren’t many photos to share. This provides us with an opportunity to ask readers for some feedback on our monthly natural events posts.
We started this series many years ago with several goals: to help us track observations and changes in our surroundings, to demonstrate that farming can happen in concert with environmental awareness, and to engage customers in the natural context of their food’s source. We hoped we would gain and retain customers who wanted to support farmers who paid attention to the natural world, and weren’t “just” farmers. Putting these posts together, though generally enjoyable, does take a fair amount of time and focus. It’s not clear to us how many customers or readers really value the result. We can keep track of birds, photos, and observations off-line, too, so if there isn’t a concrete value to the extra work of packaging these data onto the web, we’re questioning how or whether to keep doing it. So we’re interested in hearing any feedback on the content, format, or value of these posts to anyone who’s reading. Comments or emails are fine. In the meantime, read on for March 2015. Continue reading
The April issue of Growing for Market, a national “trade publication for local food producers”, carries an article we wrote about farmers handling pesticide drift incidents. It briefly tells two stories of recent drift contamination in central Missouri (our own experience and that of Terra Bella Farm), and presents ways farmers can prepare for handling or preventing such an event. If you’re not a Growing for Market subscriber but want to read the article, individual issues can be ordered in print or digital format.
For readers of GFM who have found our site after reading the article, you can read more about our specific experience in this three-part blog series: Part I, Part II, & Part III. We hope the article is helpful to others in preparing for this increasing threat, and welcome any feedback, comments, or stories you may want to share.
So many recipes suffer from unnecessary precision, pressuring home cooks to buy ingredients they don’t need. On the other hand, a lot of great food can’t easily be prepared with a recipe because there isn’t any one way to make it. Here’s a tasty leftovers concoction we made recently that, if written up as a recipe, perfectly captures the absurdity of precision in a creative kitchen. Continue reading