Coonamessett Farm

August 6, 2015

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Hi Foodies,

 

Actually I used the “foodie” greeting since being a foodie is the in thing now in the media. So what is a foodie? Here is what our friends at Wikipedia say: “A foodie is a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.” That is OK but I might lean towards the Urban Dictionary on this one: “Foodie is a dumbed-down term used by corporate marketing forces to infantilize and increase consumerism in an increasingly simple-minded American magazine reading audience. The addition of the long "e" sound on the end of a common word is used to create the sensation of being part of a group in isolationist urban society, while also feminizing the term to subconsciously foster submission to ever-present market sources.” Yea, that’s what I’m saying!

 

I got on this foodie kick because I was reading a local off-Cape food magazine where there were all these ads for farmer’s markets, farm-to-table restaurants, local food purveyors, and on and on. There were only ads for three farms so I sensed a disconnect; to support this “local” marketing regime there must be lots of local food being produced somewhere; but probably not locally. This brings us to the definition of local… Wikipedia again: Local usually refers to something nearby, or in the immediate area. Most sources refer to local as being in the neighborhood; a geographically localized community within a larger city, town, suburb or rural area (Then there are the slang usages for local- see Urban Dictionary.) There is no way the Connecticut River valley is local (see Stop & Shop flyer). If you see strawberries at the farmers market now they are from Quebec; they don’t even speak English! Field tomatoes, up to now, were from New Jersey; they don’t even speak English!

 

Well if it makes you happy I will call you a gastronome or an epicure; anything to get you to submit to my local marketing ploys. Today’s deal gets to the meat of the issue; we are opening up the meat CSA for three month memberships at 10 or 20 pounds (September, October, and November). The cost will be $270 for the 3 months at 10 lbs or $480 for the 3 months at 20 pounds. This is a good deal because we locked in our pricing last year and things are going well on the production front. Just give us a call (508-563-2560) if you want to sign up or have questions. The meat is raised within 100 miles of our farm so it is in fact ‘local’ by foodie convention.

 

This Friday Night’s Farm Dinner is going to have a little Eastern European flare due to my recent adventure; I was here:

 

What was I doing there? Business related farm stuff; such as inspecting berry growing techniques (IRS take note):

 

Anyway, the salad bar will have a chopped Greek Salad with lots of marinated vegetables. We will have Mizaria; a Polish cucumber salad as well as a German potato salad. We will also be making a pickled beet and herring salad. The soup will be a Ukrainian beet and cabbage Borsht; just like mom used to make. The quiche will be modeled after a Russian Vegetable Pie. The main entrees will include a vegetarian Moussaka, Mushroom Stroganoff, and Potato Kugal. We also have pizza and Mac & Cheese for the less adventurous. Most important; the smoked pulled pork BBQ will be served; pure American!

 

Comrade Ron