Vegetables, Meats, Aronia THIS SAT

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Date: January 21st 2010

Happy New Year from your central Illinois farmers! -- that would be Henry Brockman, Teresa Santiago, Jill Brockman, and Larry and Marilyn Wettstein.

We hope you’ve been enjoying the beautiful snows and long nights -- and we also hope to see you this Saturday in Evanston, when we’re bringing up Henry's vegetables, Wettstein's meats, Teresa's aronia jam and jelly, herb teas, and . . . maybe some surprises.

Date: Sat., Jan. 23rd, 9am -11am.

Place: 1422 Greenwood, Evanston -- 1 block north of Dempster and 3 blocks west of Ridge, at the corner of Greenwood and Ashland. Please use the side garage door. Look for the organic meat sign. Marilyn’s cell (Sat.) is (309) 251-0211

Teresa’s Fruits & Herbs

Teresa is bringing her delicious, nutritious, certified organic Aronia Jam and Aronia Jelly. She’ll also bring up a few different herb teas (probably chamomile, lemon medley, and anise spice). Stock up for the cold weather ahead!

Organic Pastures

Larry and Marilyn Wettstein say “It’s soup time!” and are bringing lots of soup bones, neck bones, knuckle bones, pork hocks, and stewing hens.

BEEF -- steaks, roasts, stew meat, hamburger patties, ribs, ground beef, snack sticks, liver, soup bones

CHICKEN -- stewing hens, whole chickens, cut-up chickens, breast, drum-sticks, thighs, backs, wings, gizzards, livers, hearts

PORK -- chops, roasts, brats, Italian sausage, spare ribs, ham steaks, bacon, pork hocks, neck bones (cured and fresh)

LAMB -- chops, leg, racks, roasts, ribs, shanks, neck bones, liver, kidney, tongue

GOAT (raised by Jill Brockman-Cummings*) – leg, chops, ribs, roasts, steaks, shanks, stew meat, ground goat meat

*If you’ve had her meat before you know how clean-tasting it is – and it’s very tender even though it’s also low in fat. There won’t be a lot of it, so come early!

FOOD & FARM NOTES from Henry’s Farm

Henry got his gigantic seed order in right around Christmas. Then he and the family took off for their annual family vacation between Christmas and New Years. In their absence, I looked after their dog and cat, goats and chickens . . . and adjusted the space heaters to ensure that the vegetables in the garage, and the water pipes in the house, wouldn’t freeze. In the end, the only thing that froze (and exploded quite dramatically) was a water pipe in MY garage.

After a couple weeks of daily deliveries from dozens of different seed companies, Henry now has all the seeds he'll need for this coming season – except for a few back-orders still pending. He’s just 6 weeks from planting the first seeds in the greenhouse, and is busy getting equipment ready, tools sharpened and oiled, old crates repaired and new ones built.

Henry dug into the storage pit to retrieve some root vegetables for you and will be sending them up with me and Teresa and Marilyn. Joel will also be there with his 1983 model HP-15 Scientific Calculator with Reverse Polish Notation and Four-Level Stack, to help sell Henry’s: Celery Root, Jerusalem Artichokes, Parsley Root, Tae Bok Korean Radish, Garlic, and Popcorn.

I finally tasted some of the Korean Radish at Christmas, and it was a revelation – crisp and sweet and clean – more like jicama than radish.

Henry’s wife Hiroko makes a terrific Thai Salad with them, which Henry says is “kinda addictive.”

Thai Salad with Tae Bok Radish

Try along with sticky rice and roasted Wettstein chicken

2 cups grated or julienned Tae Bok Radish

1 cup grated or julienned carrot (may also mix in any other grated root vegetables such as the celery root, parsley root, or sunchokes)

2 tsp chopped garlic

2-3 fresh or dried red chilis, coarsely chopped

1 Tb sugar

2 Tb nam pla (fermented fish sauce)

juice of 1 lemon

½ cup dried shrimp (optional)

4 Tb Crushed peanuts

Put the cut vegetables in a large bowl.

Put the lemon juice, nam pla fish sauce, garlic, chili, sugar, and shrimp in a small bowl. Stir well, and then dump on top of the root vegetables. Toss well, and scatter the crushed peanuts on top before serving.

See you Saturday!

Terra

p.s. I often feel honored to have met so many talented people through the Evanston Market. It happened again this past fall.

For years, Peter Laundy and his family have been buying vegetables from us at the Evanston Market. It was through a few chance conversations that I ended up having the great pleasure and honor of working with him this winter on a new website to help me promote sustainable farming and The Seasons on Henry's Farm (while also serving to advance my career as a writer and speaker on Food and Farm topics). Peter is an amazing graphic designer, and after asking some incisive questions to help me focus, he designed a beautiful site that reflects wonderfully my work, personality, and passions -- and indeed my whole family and our work with the earth. Please take a peek at the website. And check back as we will be adding a few more audio features soon.

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Food and Farm Notes: A weekly peek at what's happening on Henry's Farm and what's coming to market, and what to do with it (with a side helping of poetry, science, philosophy, and what have you) For more information: http://www.terrabrockman.com/Henrys_Farm/welcometohenry%27s.html