Meet your farmer - Part 2

A Continuation of Get to Know your Farmer Series: 

Farmer Eric Buzby

I was born to a couple of adventurous start-up farmers. My parents brought me home from the hospital to a condemned house. I remember, when I was maybe three or four, pushing my tricycle to the top of the kitchen floor, hopping on and squealing with delight as I coasted down hill to the other side of the kitchen. The floor was sinking. That section of the house had no foundation and every year Dad had to trim the door a little smaller to fit the shrinking doorframe. We were pretty much poor, but I never knew it, never cared. I was happy to be with my parents. They were both there all the time. I never remember either of them going away, ever. Both of them worked on the farm, we lived on the farm, and we really didn't have much reason, or financial ability to travel much. We were just there. Together. I have two younger brothers who really were my best friends and playmates. We rode bikes, played in the woods, ran barefoot down the lane. Simple living, really.

Andy and Eric playing tractors.

I had my first taste of farming at the age of 10. My dad granted me the use of a 3/4 acre field adjacent to our house. He advised me to grow watermelon. I started the transplants from seed. He did the work that I was unable to do. Such as plowing, laying out the irrigation, forming beds, laying the plastic, transplanting the plants, and irrigating.......... in retrospect, he basically did most of the work. I was responsible for three very important jobs: hoeing the weeds, picking them, and... (here comes the good part) selling them. I set up a roadside stand in front of my friends house on Kings Highway. By the end of the summer I had sold $800 of watermelon. I now considered myself independently wealthy. I was able to buy my own (well used) dirt bike for $475 and still had enough left over to fix it up. This was an important lesson for me about the value of farming. I now know that it's not as easy when you have to do ALL of the work, not just pick and sell, but still, it's a thrill to know that what we grow is valuable to others. Our friends and neighbors are willing, even glad to pay for quality fresh produce.

As a high school senior, I found myself confronted with the big decision. Where to go to college. Whether I should even go to college. School had never been a joy to me. I preferred to be outside. However, I was strong in math and science and accordingly was accepted by the University of Delaware and Rutgers as a Mechanical Engineering student. After being accepted, I was struggling to feel comfortable with the idea of actually working as an engineer. Machinery had always enticed me, but the thought of hours in an office made my palms sweat.

There was another factor at play here. My girlfriend of three years was a serious cutie. Smart (top of our class), graceful, a farm girl herself. A real keeper. As I thought about starting a family with her, I harkened back to my early years, running barefoot down the lane, seeing my parents work and having access to them all day, everyday. I wanted my children to experience that. With farming in mind, I switched my major to Bioresources Engineering. My cute girlfriend agreed to marry and we had our wedding my Junior year. Was it difficult being married in college? Not as difficult as being apart from this girl another day. We sure stick together to this day and always.

Wedding Day

High School Homecoming

My motivation for farming comes down to two things: family and meaningful work. The seed of family togetherness was planted in me as a child and grows strong within me today. To know that we're together in this makes all the difference. I wouldn't .... couldn't do it alone. And as far as meaningful work, people have three basic needs right? Food. Shelter. Clothing. Food is first on the list! It's so basic. Everyone needs it. I have noticed how some people are getting upset these days about certain types of food and how they are produced. I asked myself why are they so upset about this? and I began to realize more than ever that food is more than just a basic need. It's deeply personal. You are what you eat. Knowing this, I feel deeply honored to have the privilege of growing food. It's a responsibility I don't take lightly. I'm glad to be a part of this great, time-honored profession of farming and I cherish each day I can do it.

2013 week 3

Are you ready for some greens?  I hope so! This is salad season!

full share

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sauteing with olive oil and garlic.

Here is a link to a great Broccoli Rabe Recipe.


We are truckin' along at the farm and things are growing.  The packing house is getting spruced up and ready for kirby pickle packing.  First tomatoes are staked and have their first string now.

 The earliest corn is making ears!

 

Enjoy!

Strawberry Spinach Salad with Poppy Seed Dressing

 Strawberry Spinach Salad.

A perfect combination. It makes a great side dish at any picnic. I must eat you.   Sluuuurrrrp!

It includes two Buzby crops: strawberries and spinach.

First we'll make the dressing.

2 Tablespoons of lemon juice.  Fresh would be best, but not necessary.  If using fresh lemons add 1/2 tsp of lemon zest.
2 Tablespoons white vinegar
1 Tablespoon sugar
1 Tablespoon Vegetable oil
1 teaspoon poppy seed.

Now for the salad part:

I like to use the smaller more delicate spinach leaves for salad and save the big, outer leaves to cook down like in my Spinach Egg Bake.

I filled my salad bowl with beautiful, tender leaves.  About 8 to 10 ounces. 

 Slice 1/2 of a cucumber.

 Add 1/4 of a small red onion, sliced

 Add 1 1/2 cups sliced strawberry

 

Toast 1/4 cup of sliced almonds and sprinkle on top of the salad

 

Add the dressing right before serving.

 Always a hit with my crowd.  Enjoy!

Good Rain

Staking the sugar snap peas.

One of the best things about being a farmer is getting to work outside.  I love the feeling of the sun on my back, the dirt in my hands.  We need the sunny days to warm the soil, to make the plants grow, to make photosynthesis work.  But at the same time we love a "good rain". 

Yesterday we had a good rain. It watered the ground, it filled our ponds and streams, it makes the spring crops grow.

The rain came nice and slow.  It came without heavy winds.  No washes or gulleys.  We are thankful.

We give the good Lord thanks for whatever weather conditions we receive. . . hot, dry times when disease pressure is lower and we control the water by giving the crops just what then need through irrigation, the rainy days to replenish the ponds and streams and bring life, the cool and cloudy days to work without a lot of sweat. 

When it comes to weather, we get what we get and we don't get upset. 

As farmers we work hard to make the best conditions for optimal growth and productivity from our plants.  Knowing at the same time we have no control over the weather.


So around the farm we took advantage of a rainy day and got a lot of greenhouse work caught up.  On sunny days the we can only work in the greenhouse early in the morning before it gets too hot.   We also tried to catch up on paperwork that gets pushed aside when the sun is out.

Grape and Heirloom tomatoes ready to move into their new home, the high tunnel.

CSA Share 2012: week 7

 Starting at top right and continuing clockwise.  Sweet Corn, beets, yellow squash, zucchini, string beans, carrots. 

I wish you all could have been there when Gail, Angie and I were pulling carrots this morning.  Pulling these beautiful carrots up from the earth could only be followed by great squeals of delight.  We were like giddy school girls, so excited with our harvest.

Beets!  I love them roasted.  Check out this recipe for Roasted Beets with Balsamic Glaze. It's my favorite beet recipe...... the orange, with the balsamic, and the beet. Ummmm, yeah, amazing.  And don't throw away the tops, you can cook the the beet greens just like you would, collards or kale. 

I would like to proudly announce the arrival of SWEET CORN to the CSA share this week.  Nothing tastes like summer like some corn!

We grow about 90 acres of corn every year.  It is all hand picked by an elite crew of specially trained guys.   Here at A.T. Buzby Farm, we are sweet corn snobs.  The lengths that we've gone to for this corn are remarkable. The corn that you are getting this week was started in the greenhouse and transplanted to the field, then covered with a mini-greenhouse. check it out here. It has been cultivated, irrigated and cared for. We harvest it at just the right time, when the flavor is at it's best and we harvest first thing in the morning, when the corn is the most turgid (crisp) and cool.  So I have some specific directions for you so that this extra special corn is cared for properly.

For the best flavor eat your corn as soon as possible.  I mean the same day you pick up.  If you can.

Although, if you can't eat your corn that night leave the husk on and store it in your refrigerator.  Refrigeration really helps to slow down the loss of the corns sweetness.  We have had many customers tell us that they leave their unshucked corn in the fridge for up to 7 days and it still tastes great!

To prepare your corn, husk and wash the corn.  Bring a big pot of water to boil.  Toss the ears in, cook for about 5 minutes.

What I normally end up doing is tossing the ears in the boiling water, bring it back to a boil, and then shutting the burner off.  Then I just let the corn sit in the water until we are ready to eat.  This works well for me because, I don't always know when Eric will come in for dinner.  This way the corn stays warm until I need it.

Corn is going to be a regular in the share for july and august.  If you ever have a week when you can't eat all the corn or it just isn't fitting into your meal plan. Freeze it!  It is so easy. Just cut the corn off the cob, stick it in a freezer bag, and toss it in the freezer. Done! If you're feeling extra ambitious, you can date the bag. Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.

Farm Tour

Thanks to everyone that came out to the farm tour this weekend.  It was a beautiful afternoon.

We had a great time meeting so many of you and sharing our farm with you!

Strawberries were enjoyed by all, especially this little sweetie!

Mounds of strawberries, cake, and whipped cream were eaten.

I had a couple requests from members for the cake recipe.  There were two kinds of cake.  Kentucky Butter cake, a moist cake covered in a buttery glaze AND  Sour Cream Pound Cake with a crisp crust hiding a moist center.

Kentucky Butter Cake (actually there is no butter in this recipe. . . it's all margarine)

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup margarine, softened
2 tsp. vanilla
4 eggs
Heat oven 325F.  Grease and flour tube cake pan.  Mix  all ingredients until moist.  Beat 3 minutes at medium speed.  Pour into pan.  Bake 60-70 minutes.  When the cake comes out of the oven poke a bunch of holes in the cake with a wooden skewer or fork.
In a small saucepan melt :
3/4 cup sugar
1/3 cup margarine
3 Tablespoons water
Take off the heat and add 1 1/2 tsp. vanilla.
Pour slowly over cake.  Let the cake cool completely before taking out of pan.

Sour Cream Pound Cake
1 cup butter
3 cups sugar
1/4 tsp. baking soda
1 cup sour cream
2 tsp. vanilla
6 eggs
3 cups flour
Cream together butter and sugar; add next 4 ingredients and mix well.  Beat in 2 eggs at a time alternately with 1 cup flour at a time.  Beat well after each addition. Grease and flour tube pan. Bake  for 90 minutes at 325.

Enjoy!
Martie

Drip Irrigation Video

Farmer Eric shows us how to close drip tape in the corn field.

Spin the Spinach

 Step by Step instructions to care for your spinach.

 Cut the root off.

Then fill your sink with cold water.  Put the spinach in and give a swish with your hands.  The sand will sink to the bottom. 

Lift the leaves out of the water and put into your salad spinner.

Isn't that beautiful?

 While putting leaves into the salad spinner sort out the ones that don't look so hot.

Now pump that spinner.  All the water flings to the side and collects in the bottom.  If you don't have a salad spinner just dry the spinach as best you can with towels.

Then I lay out 3-4 paper towels and pile the spinach on top.  It takes a couple of batches in the spinner to get all the spinach dried.  

Roll up the paper towel. So you have paper towel all around the spinach. And carefully stuff into a gallon-sized ziploc.

Close the bag and keep in the fridge, it will last the whole week, no problem. 

I just love spinach!

Coming next a Spinach and Egg Recipe.

 

CSA Share 2012: week 4

What a week we have had!  The constant threat of thunderstorms, that never amounted to anything, followed by high heat and humidity! Whew! But it was great weather if you were hanging by the pool, ocean, or lake!  The eggplants are loving this heat wave too!  Sadly, the strawberries despise this heat and humidity.  The berries are limping along so you CSA members can come U-pick on Saturday.

Even though the strawberries are out of the picture
Here are 4 reasons why I am SUPER DUPER EXCITED about this weeks share.

#1 Broccoli and Cauliflower--   We planted broccoli in the csa field 2 years ago, and got nothing, nada, zilch.  This spring I got the urge to try growing these cruciferous veggies again.  I tried to be optimistic, but I really was anticipating another flop.  Just look at those beauties! Yummy, yummy!

#2 Spinach-- Spinach is another on of those things that we have been trying to grow with little success for the past few years.  Last years spinach I got from a neighbor.  This year I am proud to announce that this was grown on our farm right next to the turnips. We leads me to #3

#3 Turnips--  I love that part of the whole CSA experience is trying new things.  Turnips fall in the "new things" category for many of our members.  I have this Turnip souffle recipe that will knock your socks off.  Sidenote*** You can eat the turnip greens too! These are the most beautiful turnip greens I have seen in a while!

#4 Pickle Cucs--  I love pickles I eat them right out of the field and so does Auggie Dog

Oh yeah, the asparagus and kholrabi is pretty cool too!

I fear Swiss Chard!

Did anyone else out there NOT grow up eating greens?  I did not and it has been a slow come around to get the greens going in my kitchen.  But so worth the effort to learn to cook them.  Greens are so nutritious and delicious!

***When I was a child, my mom was an excellent cook and made us healthy well-balanced meals.  I learned so much from her about meal planning and grocery shopping.    I think we had salad 4 out of 7 nights a week and we ate lots of asparagus, carrots, green beans, lima beans, broccoli, peppers, tomatoes, squash, and eggplant.  But Swiss chard, kale, or collard greens never crossed our table.***

So if your nervous about Swiss chard, its okay.  I was too.  But believe me it is worth it!

The secret to Swiss chard is understanding that it is really two vegetables in one.  The sturdy stems that come in all kinds of colors which take a little time to cook and soften, and the leaves which wilt very quickly.  

In my mind I equate Swiss chard very closely to spinach. You can exchange chard leaves in just about any recipe that calls for spinach. And it will turn out wonderfully.  I put Swiss chard in my Minestrone Soup. . . YUM-O!

If you have a deep love (as I do) for all things creamy try a Creamed Swiss Chard like Martha Stewart's Recipe.  I cut this recipe in half. 

Video from Farmer E

Farmer E loves to make contraptions that make things a little easier around the farm.

Here is his newest device.

Compost

Compost is a vital part of getting our soil ready for the growing season.  It adds some much-needed  

organic matter to our sandy soils. 

  

The CSA field and the rest of the farm are getting a good helping of compost this spring. Since the CSA field is organic, we rely heavily on the compost for nutrients. Here, we use a rate of 5 tons/Acre. On other areas of the farm the rate is around 3 tons/Acre.

 My farm guy looks pretty good up on that tractor doesn't he?

  Compost is wonderful soil amendment along with a not-so-wonderful smell.  It only lasts a few days.  I can deal with it.

The Top 5 Reasons I Love Being a Farm Wife.

I absolutely love being a farmer's wife.  When Farmer E and I were dating and getting close to marriage, I made my opinion clearly known that I wanted him to be a farmer--and well we are. ;)  And while isn't always sweet and easy, there are long hours and lots of hard work. . . I love my life as a farmer's wife!


1.  Working with my family.

 At the farm we are surrounded by family, grandparents, parents, brothers, uncles, and my kids.  We all truly enjoy each others company.  We all know ALL of Farmer's A's jokes and silly songs.  I am anticipating the time when my own children are older and can help their dad more.  There is a bond that is built through working together toward a common goal that is irreplaceable.

2.  My backyard is my husband's workplace. 

Ya know sometimes you just need to see the man you love, and I can do that anytime I want. Nope, he can't get away from me, and we like it like that.  If I take the time to GO and SEE what in the world is making him late for dinner. . . like a riser that is spraying water 30 feet in the air, it is a little easier for me to show compassion and do my best to keep is supper warm.

3.  Scenic vista!


The view out the front window of our house is fields as far as the eye can see. Our fields to be precise. From the window over my kitchen sink I look out over our CSA field with a background of woods where my kids play. There is also a pond with a rope swing that we use to fling ourselves into the water on the hottest days of summer.

4.  Shopping REALLY local.

So it's 5: 30 and what's for supper?  Go grab some corn, tomato and eggplant. And you have yourself a meal in no time. . .all from right here.

5.  Gettin' the First and the Freshest!

 I get the first strawberry, first tomato, first eggplant, first corn, first cantaloupe.  And all the excitement that comes with it.  The corn on my dinner table was picked 15 minutes ago.


What a privilege it is to be here. I am truly blessed.