Coonamessett Farm

June 3, 2014

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Hi all,

 

I just heard Seattle is increasing the minimum wage to $15 an hour which may be a good idea but has consequences. Locally, many advocate to increase minimum wage because Walmart pays poorly. News flash: Walmart and other chains will survive the increase, many mom & pops that require low trained staff will not (unless they sell alcohol). If minimum wage in Massachusetts increases to $11 an hour this farm may have to close to the public and just provide wholesale to Whole Foods and others. We are completing the Whole Foods paperwork as we speak. The solution for us to survive entry level salary increases, and remain open to the public, is to sell more farm memberships and get more CSA sign-ups; we need your help to achieve these goals. BTW, our CSA email contact is csa@coonamessett.net . Our first delivery of meat arrived and is available for retail purchase in the store.

 

Don’t forget that we have great hanging baskets that will last all summer and well into the fall with proper care. We have the limited supply we grow; we do not “get more in” so I suggest now is a good time to acquire matched sets. We have many nice herb plants and flowers in individual pots as well.

 

You're invited on Saturday June 14th at 5:00 to 8:00 pm to a benefit for the Cape Cod Center for Women. Please join us for a night of fun, philanthropy, and Jamaican and other great food at Coonamessett Farm, hosted by Cape Cod Academy graduating seniors Bailey Hans and Lydia Dick. The night will include a raffle, silent auction and other family friendly activities. Proceeds will go towards benefiting the Cape Cod Center for Women, the only 24-hour, 7-day-a-week confidential domestic violence emergency shelter and sexual assault hotline serving Cape Cod, Martha’s Vineyard and Nantucket. The Center is dedicated to providing quality programs and services to individuals and families escaping violence or abuse. For more information, visit http://www.capecodshelter.org/#&panel1-1. RSVP for the event is required by June 6th. Children 9 and under - $12.50, pre-paid; Adults and Children 10 and up - $25, pre-paid. If you would like to pay at the door tickets are $30. You can RSVP and reserve tickets by calling 508-680-6549 or by emailing at cfarmcccwfund@gmail.com.

 

Father’s Day follows on Sunday the 15th and will feature a great Barbecue Buffet from 11-3. I still have not worked out the full menu. I am trying to keep it macho so I was checking out what some of the great macho men in history had for a meat course.  At a ludicrous feast for the lunatic emperor Caligula, a thawed-out mammoth was served: “For the roast an animal like a young elephant, but hairy and of no known species — it had been found embedded in the ice of some frozen lake of the Caucasus.” Since I could not find a USDA inspected source of mammoth meat I had to check other options from the world of literature.

 

Stubb, second mate of the Pequod, liked his whale steaks “rare and tough.” One night, he sat down to a midnight snack of steak cut from the back of a whale he just killed. The creature was still lashed to the Pequod, so the steak should be fresh and fragrant. But to Stubb’s taste the steak has been overdone, so he bitches out the cook. His corrective: “Hold the steak in one hand, and show a live coal to it with the other; that done, dish it.” Since I can’t violate the Marine Mammal Protection Act, at least publicly, whale steak is off the table. This discussion is getting me hungry!

 

Freshly slaughtered pig on a spit sounds good to me now; or maybe as a sausage buried in wine-soaked cabbage. So I could go with greasy, spicy, and hardly cooked or I could go risky such as Fugu pufferfish (highly poisonous if inexpertly prepared and since I’m cooking need I say more). Anyway, I’m working on the meat course (probably BBQ chicken and pulled pork) but have dessert all ready chosen; Doughnut Bread Pudding with Butter Rum Sauce. I will be testing the rum this week; nightly. Most important: Cape Cod Package Store of Centerville will be hosting a craft beer tasting during the Father’s Day event, beginning at noon for as long as supplies last.  We will be taking reservations; feel free to chime in on the menu choices. Did I mention fresh sea scallops will also be served?

 

There are still a few spaces remaining for Little Sprouts, our children's gardening program.  For further information, or to register, please call Lori Lieberman at 508-564-5624.

 

We have put in 2000 new strawberry plants and 500 new raspberry plants but they will not be producing much until next year. One of the downsides of growing using organic processes is that you have to use rotation instead of chemicals to control disease and insect infestations. Since we have small acreage we had to clear out plants for a year before replanting. That’s farming; the season is just beginning and we are planting for next year.

 

Farmer Ron

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