Coonamessett Farm

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Nov. 15, 2015

  Hi Farmsters,

I know you don’t want to start thinking about all the logistics needed to pull off Thanksgiving dinner but the time is upon us. Even if you are just going to someone else’s house for dinner it is customary to bring a gift. Now many people think bringing wine is the best gift; even after my continued railing against bibulous delights leading to drunkenness with its attendant evils. Think pie! It is not an accident that when government talks about eating healthy they always refer you to a “pie” chart.

But more importantly, every pie you buy from the farm generates nineteen cents in profit which can be turned around and invested in farm infrastructure such as the new kid’s play area. We are also constructing a fence or “wall” between us and New Alchemy to keep out the woodchucks, aged hippies, and whatever else they got going over there in order to increase your security.

So please order a pie for Thanksgiving from the farm as soon as possible and not from a big box store (disclaimer: we will still box your pie.); call the farm store (508-563-2560) or email (please give a pick-up date). Pumpkin pies are still only $11.95; Jamaican Rum Pies are $12.95. Pecan pies are now $12.95 reflecting the increase cost of pecans and butter. Fruit pies (apple, blueberry, and fruits-of-the-forest) are $14.95 reflecting the increase cost of everything. We are offering two new pies for $13.95; Toffee Bourbon Pecan and Pecan Streusel Pumpkin. 

 

You should also consider for your Thanksgiving table at least one dish made by you and your kid’s from harvest to table. Besides salad, we still have carrots and beets in the ground; think honey glazed carrots or pickled beets. We have a variety of winter squash from which you can make a variety of side dishes, or if you are one of them crazy vegans, you can shape a turkey for your main course.

 

Our Fermentation Workshop will be held Saturday November 21st at 10 am. This is about how to make cultured vegetables.  This does not mean the carrots speak multiple languages or attend the opera. Cultured vegetables are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container. They are left to ferment room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious, and somewhat "pickled." 

 

From the Internet: “Cultured or fermented foods have a very long history in virtually all native diets, and have always been highly prized for their health benefits. The culturing process produces beneficial microbes that are extremely important for human health as they help balance your intestinal flora, thereby boosting overall immunity. Moreover, your gut literally serves as your second brain, and even produces more of the neurotransmitter serotonin—known to have a beneficial influence on your mood—than your brain does, so maintaining a healthy gut will benefit your mind as well as your body. Fermented foods are also some of the best chelators and detox agents available, meaning they can help rid your body of a wide variety of toxins, including heavy metals. It effectively restores your own detoxification system, and the fermented/cultured foods are instrumental in this self-healing process.” I assume the benefits of fermented foods also hold true for those fermented liquids made from grains but that will be another “workshop”. 


Oysters are also available for Thanksgiving orders; just call or email. Breads and soups do not need to be pre-ordered. We plan to have the turkeys processed and available for pick-up starting on the 21st. We will be contacting everyone for pick-up dates starting next week. If you ordered a turkey and don’t hear from us please call. 

 

Farmer Ron