Got your social calendar handy? Could you get it that way?
I need you to mark a date for me. October 5. 6:00 pm. Hanover PA. What, you may ask, is happening then and there?
It's the annual Sheppard Mansion Harvest Dinner. If you've never been, it is this fantastic gathering of Sheppard Mansion patrons and some of the local farmers that supply the restaurant with their wares that end up as amazing food on the Mansion tables. We all mix and mingle, we spend the evening with old friends (Hi, Beldens!) and make some great new ones.
Still haven't called, huh? Well, then read on, friend. Just for you, I've compiled the...
Top 5 Reasons you should attend the 2010 Harvest Dinner at Sheppard Mansion!:
Number 5. Vino: This meal is going to be 6 courses, and EVERY COURSE HAS A WINE PAIRING! Oh yeah, lots of wine. But the actual consumption isn't the whole story folks. Here's the best part: The wines will be presented by a professional sommelier, so when you stroll in to work the next day, you can be in your Hotshot Wine Connoisseur mode. You can say things like "Well Nancy, at the Harvest Dinner last night, we had the most delightful Napa Pinot Noir from Erba Mountainside. It carried nutty tones and a citrus finish, which was the result of a combination of the drought in Napa in 2004, and the sea breezes coming off the Pacific. It was a masterpiece." Even if Ol' Nancy has a clue about wines, you're still going to sound AWESOME!
Number 4. Food: By now, you know that I'm a Chef Andy Groupie (T Shirts pending), so you won't be surprised when I tell you that the food that comes out of that kitchen will blow your mind. As I mentioned, we're looking at 6 courses, which can be seen here, and your tastebuds will discover things they never knew existed. Combine a discussion of Chef Andy's thought processes with a little background on the raw materials that go into the dish from the producers, and you'll be looking at dinner with a whole new perspective.
3. The Carriage House Market: I've kept pretty quiet about this until now, but there is going to be a very cool sneak peak before the actual dinner kicks off. This will be the first look at the Carriage House Market, located right there on the Mansion grounds. This market is the answer to all of you who longingly, impatiently, fervently wait for 6 long months through the winter until the farmers markets open again in the spring. Guess what: NOT THIS YEAR! The Carriage House Market is going to be open 4 days a week to feature all of the products that you've come to know and love from local producers, plus a whole bunch of other Food related goodies.
Number 2. Haiku: I heard a rumor that Chef Andy will personally present each course in the form of Japanese poetry known as Haiku. But this is a small town, and you know how rumors are...
Finally, the #1 reason you should attend the Sheppard Mansion 2010 Harvest Dinner: The Wager.
Chef Andy and I have a friendly little wager going. You see, he bet me that I couldn't get 10 reservations for the Harvest Dinner. I emphatically assured him that I could. So here's the bet: If 10 people call the Sheppard Mansion and make a reservation for the 2010 Harvest Dinner, and mention that they are with "Team Ramsburg", Chef Andy buys me a fifth of Johnny Walker Black Scotch. If I don't reach the 10 res. mark, I buy Little a bottle of Woodford Reserve Bourbon. Now here's what's in it for you--that bottle of Scotch? I'm gonna share it with the rest of Team Ramsburg. If Little wins...well, I just can't make any guarantees...you know how he is with his Bourbon...
Sign up now folks! Don't make me start calling you out by name, which I WILL do! Get the Details Here! See you there!
Rettland Farm
Thursday, September 23, 2010
Tuesday, September 14, 2010
Hog Heaven
I'll let the pictures do most of the talking this time. I started grazing a group of pigs in a standing cornfield this week, and the results have been amazing, more than I ever expected. This exceedingly simple method of feeding these incredibly adaptable creatures has proven to be very rewarding, for both farmer and beast.
Do the pigs from which your pork is derived live this well?
Cornfield, Pre-Pig Pillage
...Because the ears are the first to go, cob and all.
Berkshire X Tamworth Crossbred pigs. The mud is their cooling mechanism--I purposely provide wallows for them to keep themselves cool in. An overheated pig is a dead pig.
The corn leaves are also highly desirable to the pigs, as long as they are still green.
'Nuther pig.
If you look very closely, you can see a very thin orange wire horizontally across the picture--this is electrified, and it is usually all that's necessary to keep the pigs where they are supposed to be. (Unless it's Labor Day, at about 8:00 pm, and you are a half hour away at a picnic--yep, except for then...)
Finally, this is what the corn looks like after the pigs have had access to it for 24 hours. Maybe not quite as clean as harvesting with a machine, but orders of magnitude more efficient.
Do the pigs from which your pork is derived live this well?
Cornfield, Pre-Pig Pillage 
The pigs, just tearing into a new strip of corn. A little spooky, if you didn't know the pigs...
The pigs arrange themselves by pecking order--the boss pigs get their choice of feeding locations. This guy must be low man on the totem pole.
The pigs grab the stalk, and snap it off to get the ear...
...Because the ears are the first to go, cob and all.Berkshire X Tamworth Crossbred pigs. The mud is their cooling mechanism--I purposely provide wallows for them to keep themselves cool in. An overheated pig is a dead pig. The corn leaves are also highly desirable to the pigs, as long as they are still green.'Nuther pig.If you look very closely, you can see a very thin orange wire horizontally across the picture--this is electrified, and it is usually all that's necessary to keep the pigs where they are supposed to be. (Unless it's Labor Day, at about 8:00 pm, and you are a half hour away at a picnic--yep, except for then...) Finally, this is what the corn looks like after the pigs have had access to it for 24 hours. Maybe not quite as clean as harvesting with a machine, but orders of magnitude more efficient. So, hope you enjoyed a little glimpse into a day in the life of a pig at Rettland Farm. If you ever need a little therapy, come on out and just sit and watch them in person--you'd be amazed at how good you feel afterwards.
Tuesday, August 24, 2010
Dead Canaries
So, I've managed to keep quiet about the outbreak of salmonellosis associated with eggs. At least, until now.
No, I'm not going to beat the drum for small, independent egg producers like yours truly, though I know we produce a superior product in both taste and quality. I'm not going to jump up on the soapbox and howl about how something like this would never happen on a small farm, because it could. Is it likely? No. But possible? Yep. Anyone who claims otherwise is very seriously tempting fate.
No, I'm disgusted by other details that have come to light.
I am completely awestruck by the number of eggs potentially infected with Salmonella--500 MILLION. Can you imagine?? If you took those eggs and laid them end to end, they would stretch 15,782 MILES. Mind boggling, right? But here's the real kick in the pants:
All of those eggs came from two farms.
Which brings me to the point. Through consolidation of farms and food processors, the base of our food production system has become perilously narrow. As the numbers of farms, and more importantly farmers, has dwindled, so has the diversity and stability of the food supply. When a bacterial infection on TWO FARMS leads to thousands of sick people over a range of thousands of miles, it exposes ugly vulnerabilities in the system. We literally have too many eggs in one basket, pun intended.
We ended up here because we demanded cheap food. The titans of industry were happy to oblige, and found ways to put a dozen eggs in the grocery case for a buck or less. But those ways involved creating massive egg operations with millions of birds producing a mediocre product in both taste and quality; automated management systems; questionable animal husbandry practices; and low paid "technicians" to monitor it all.
And eggs are just the latest food on the Grocery List of Shame to have their safety called into question. Spinach, alfalfa sprouts, peanuts, tomatoes, peppers...all have had their own moments under the Cruel Spotlight of Infamy in recent memory. They all share a common denominator though--massive operations that either can't effectively monitor their product quality because of the sheer size of the operation, or won't monitor it because of the effect on profitability.
These food scares amount to a whole stack of dead canaries in the proverbial coal mine, folks. They should be serving as a warning of the dangers of a vertically integrated, centralized food production and distribution system controlled by corporate, profit-centered bohemoths. Sadly though, our poor dead canaries are too often forgotten, once the evening news moves on to other tragedies, and the allure of 89 cent a dozen eggs proves too hard to resist.
Thursday, July 8, 2010
Thinkin' about Thanksgiving...In July?
Yes, I know it's a little early for most people to be thinking about Thanksgiving, but I am. The reason I'm thinking two whole seasons ahead comes down to this: The Turkey. The whole centerpiece of the Thanksgiving tradition, right? And I'm thinking that I'd like to raise a small flock of really special turkeys for the holiday this year.
Methods: These turkeys will be large white turkeys, raised on pasture with methods similar to those used for our pastured broilers. They will have access to plenty of pasture and the associated treats (bugs, etc), and will be supplemented with whole grains and roasted oilseeds.
Harvesting: I am thinking that I want to butcher these turkeys right here on the farm. And I really like the idea of having some of you experience that with me.
(First, some background: I grew up in the midst of an Amish community, and one Amish farm was literally my second home. I have a whole childhood of memories with those folks, but one that stands out is Butchering Day. This was the day that the whole Amish community (and us) came together to do the butchering before winter set in. This was usually beef and pigs, but I'd like to recreate those days with turkeys.)
So, towards that end, I propose we have a Turkey Butch'rin Day. It will only be open to those who are buying turkeys. I'd like Butch'rin Day to serve first and foremost as an educational opportunity for you, and your children if you have them and you think they would appreciate it. (I'm not out to cause nightmares or lifelong vegetarianism, though!) The primary focus that day will be the task of turning live turkeys into food, but I can think of a whole bunch of other "perks" that you, as a participant in Butch'rin Day, will enjoy, like those Amish neighbors did all those years ago--Food, Family, and Fellowship. All that in one afternoon--does that interest you?
Other Perks?: I'm thinking about a how-to class on turkey cookery, including what the heck to do with all those leftovers, to be done in early November or so. I'll work on fleshing that out. I've also been given some really great ideas by a loyal customer about some other perks, that will make for a great experience all around.
I'm also planning on raising a few extra turkeys, and donating them to local food banks for Thanksgiving. I feel very strongly that access to good food shouldn't limited by income level, and this will be one small way of helping with that problem. All of the turkeys will be donated in the names of Rettland Farm, plus the names of all of the members of the "Turkey Club".
Cost: I would estimate the cost of the dressed turkey at this point to be in the $70 range, give or take. The amount will vary depending on the number of turkeys I produce, the breed of turkeys, their final weights, etc. This is only a guess! Please understand that I'm new to the turkey game, so I need to research some of the costs associated with raising them.
In summary: So what does that $70 buy you? Lets review. It buys you a delicious, pastured, antibiotic free turkey that will be butchered absolutely stress free on the farm on which it was raised. It buys you members only access to an educational experience with friends and family on Butch'rin Day. It buys you some tips on how to cook your bird, and serve it to your family on Thanksgiving, and the days thereafter. And it buys you the satisfaction of sharing with others less fortunate, on a day when we realize how fortunate we all are.
So what do you think? Are you interested in being a member of the "Rettland Farm Turkey Club"? If so, shoot me a quick email (farmer@rettlandfarm.com) BY JULY 15 to become a part of what is shaping up to be a really cool event.
Methods: These turkeys will be large white turkeys, raised on pasture with methods similar to those used for our pastured broilers. They will have access to plenty of pasture and the associated treats (bugs, etc), and will be supplemented with whole grains and roasted oilseeds.
Harvesting: I am thinking that I want to butcher these turkeys right here on the farm. And I really like the idea of having some of you experience that with me.
(First, some background: I grew up in the midst of an Amish community, and one Amish farm was literally my second home. I have a whole childhood of memories with those folks, but one that stands out is Butchering Day. This was the day that the whole Amish community (and us) came together to do the butchering before winter set in. This was usually beef and pigs, but I'd like to recreate those days with turkeys.)
So, towards that end, I propose we have a Turkey Butch'rin Day. It will only be open to those who are buying turkeys. I'd like Butch'rin Day to serve first and foremost as an educational opportunity for you, and your children if you have them and you think they would appreciate it. (I'm not out to cause nightmares or lifelong vegetarianism, though!) The primary focus that day will be the task of turning live turkeys into food, but I can think of a whole bunch of other "perks" that you, as a participant in Butch'rin Day, will enjoy, like those Amish neighbors did all those years ago--Food, Family, and Fellowship. All that in one afternoon--does that interest you?
Other Perks?: I'm thinking about a how-to class on turkey cookery, including what the heck to do with all those leftovers, to be done in early November or so. I'll work on fleshing that out. I've also been given some really great ideas by a loyal customer about some other perks, that will make for a great experience all around.
I'm also planning on raising a few extra turkeys, and donating them to local food banks for Thanksgiving. I feel very strongly that access to good food shouldn't limited by income level, and this will be one small way of helping with that problem. All of the turkeys will be donated in the names of Rettland Farm, plus the names of all of the members of the "Turkey Club".
Cost: I would estimate the cost of the dressed turkey at this point to be in the $70 range, give or take. The amount will vary depending on the number of turkeys I produce, the breed of turkeys, their final weights, etc. This is only a guess! Please understand that I'm new to the turkey game, so I need to research some of the costs associated with raising them.
In summary: So what does that $70 buy you? Lets review. It buys you a delicious, pastured, antibiotic free turkey that will be butchered absolutely stress free on the farm on which it was raised. It buys you members only access to an educational experience with friends and family on Butch'rin Day. It buys you some tips on how to cook your bird, and serve it to your family on Thanksgiving, and the days thereafter. And it buys you the satisfaction of sharing with others less fortunate, on a day when we realize how fortunate we all are.
So what do you think? Are you interested in being a member of the "Rettland Farm Turkey Club"? If so, shoot me a quick email (farmer@rettlandfarm.com) BY JULY 15 to become a part of what is shaping up to be a really cool event.
Sunday, July 4, 2010
A Somber Quote
So, maybe this isn't the most chipper quote for America's birthday. After all, July 4th is supposed to be about really bitchin fireworks, and drinking lots of beer, and having a day off work to recover from it, right? Sacrifice? The costs of Independence? What the hell do they have to do with July 4th?
However, since I'm spending like the 20th consecutive day watching my pastures and my crops literally french fry for the lack of rain, and since I'm feeling just a shade grumpy about it, maybe letting some cynicism leak through my usually impenetrable veneer is okay after all. I guess if you find this quote a little too somber, and it puts a buzzkill on your 4th celebrations, then please accept my apologies in advance.
This came through a farmer discussion list that I subscribe to.
However, since I'm spending like the 20th consecutive day watching my pastures and my crops literally french fry for the lack of rain, and since I'm feeling just a shade grumpy about it, maybe letting some cynicism leak through my usually impenetrable veneer is okay after all. I guess if you find this quote a little too somber, and it puts a buzzkill on your 4th celebrations, then please accept my apologies in advance.
This came through a farmer discussion list that I subscribe to.
[The farmer] needs, like the working man, the reality- not the illusion -
of economic security. Until a good deal more than half the population acquires
that security which is based upon thrift, self-reliance, and the earth itself,
we shall never know security as a nation. We shall go on having fantastic
depressions, distorted and exaggerated by our own follies, whether of high
pressure, installment-plan selling, or of fantastic, moon-eyed economic
juggling. And each depression will be followed by more and more destructive
taxations, as the whole economic structure of the nation grows weaker and
weaker, and sinks to a European, and finally to an Asiatic standard of
living.--Louis Bromfield, "Pleasant Valley" 1945
Friday, June 11, 2010
Blissful Barbecue Sausage
Time for another new Rettland Farm Original Sausage! Are you sure you're ready for it?.
What is It?:
The latest sausage in the RFO line is called "Blissful Barbecue".
Now, I need to explain "Blissful" as it's used here. No, I don't guarantee that consuming this sausage will instantly transport you to a lounge chair on a beach surrounded with blue water, with a cold alcoholic beverage in your hand, and with attractive members of the opposite gender alternately fanning you with those big old tropical leaves and feeding you peeled grapes. If I could guarantee that, friends and neighbors, I wouldn't be here...I'd be eating this sausage.
No, "Blissful" here means that this sausage is nice and mild, just flirting with the spicy side of barbecue-ness. I didn't want (and don't like) a sausage that is so damn hot that it burns the hair off your toes, so I took it easy on the heat. Just enough to accent the pork and to give some street cred as actual "barbecue".
Oh yeah, and another little detail to round out the whole barbecue theme? It's smoked. With real Hickory. Yeah, I thought that would appeal to you.
The ingredient list is a little longer for the Blissful Barbecue sausage, but I think I can still sleep at night. There are no "modified this or thats", no "artificial flavorings", nothing that sounds like it's from your kids Chemistry set. And the sausage is also Nitrate Free, if that's a concern for you.
Just Pork, Water, Kosher Salt, Sugar, Chili Powder, and a handful of herbs and spices. That's it.
How to Cook It:
You HAVE to grill this one! Over lump charcoal if you can swing it timewise, or over gas if you can't.
And yes, YOU STILL HAVE TO COOK IT FULLY TO A SAFE TEMP!! This sausage is not fully cooked, even though it's smoked. So cook thoroughly! Attentively sear the sausages on both sides, and finish them over indirect heat. I'd recommend cooking them to at least 175 degrees, checked with a instant read thermometer stuck in the end of the sausage.
My choice for some background music while your cooking Blissful Barbecue sausages? I'd go with something twangy or bluesy, like some old school country. I'd recommend Willie Nelson's "Whiskey River", or Hank Williams Jr's "Outlaw Women", or something along those lines. (I'm adding a song selection to my cooking recommendations now--I think you can tell a lot about someone by their musical tastes! Plus, music fulfills the last of the five senses when you're cooking and eating, and just completes the experience.)
How to Eat It:
Okay folks, I need help in this department. All of you cooks out there, professional and otherwise, need to tell me the best way to eat this sausage. Please! My old standby of the bun, cheese, mustard routine is starting to get a little monotonous, so send me suggestions!
Besides my old standby, I think that this sausage would also work very well as a pizza topping, as long as the pizza sauce was a little more sweet and a little less spicy, like Tommy's in Gettysburg. On that note, whaddya say Tommy's? Wanna give it a try??
How to Get It:
Come see us at The Farmers' Markets at the Outlet Shoppes at Gettysburg, on Fridays and Saturdays, 9:30 am til 2 pm. Also come see us at our newest market stand, at the North Market Farmers Market in downtown Frederick, MD. That market runs from 3pm til 7pm on Wednesdays.
As usual, I'd love to hear your feedback. You can let me know your opinion either here in the comment section, or privately at farmer@rettlandfarm.com.
Cheers!
What is It?:
The latest sausage in the RFO line is called "Blissful Barbecue".
Now, I need to explain "Blissful" as it's used here. No, I don't guarantee that consuming this sausage will instantly transport you to a lounge chair on a beach surrounded with blue water, with a cold alcoholic beverage in your hand, and with attractive members of the opposite gender alternately fanning you with those big old tropical leaves and feeding you peeled grapes. If I could guarantee that, friends and neighbors, I wouldn't be here...I'd be eating this sausage.
No, "Blissful" here means that this sausage is nice and mild, just flirting with the spicy side of barbecue-ness. I didn't want (and don't like) a sausage that is so damn hot that it burns the hair off your toes, so I took it easy on the heat. Just enough to accent the pork and to give some street cred as actual "barbecue".
Oh yeah, and another little detail to round out the whole barbecue theme? It's smoked. With real Hickory. Yeah, I thought that would appeal to you.
The ingredient list is a little longer for the Blissful Barbecue sausage, but I think I can still sleep at night. There are no "modified this or thats", no "artificial flavorings", nothing that sounds like it's from your kids Chemistry set. And the sausage is also Nitrate Free, if that's a concern for you.
Just Pork, Water, Kosher Salt, Sugar, Chili Powder, and a handful of herbs and spices. That's it.
How to Cook It:
You HAVE to grill this one! Over lump charcoal if you can swing it timewise, or over gas if you can't.
And yes, YOU STILL HAVE TO COOK IT FULLY TO A SAFE TEMP!! This sausage is not fully cooked, even though it's smoked. So cook thoroughly! Attentively sear the sausages on both sides, and finish them over indirect heat. I'd recommend cooking them to at least 175 degrees, checked with a instant read thermometer stuck in the end of the sausage.
My choice for some background music while your cooking Blissful Barbecue sausages? I'd go with something twangy or bluesy, like some old school country. I'd recommend Willie Nelson's "Whiskey River", or Hank Williams Jr's "Outlaw Women", or something along those lines. (I'm adding a song selection to my cooking recommendations now--I think you can tell a lot about someone by their musical tastes! Plus, music fulfills the last of the five senses when you're cooking and eating, and just completes the experience.)
How to Eat It:
Okay folks, I need help in this department. All of you cooks out there, professional and otherwise, need to tell me the best way to eat this sausage. Please! My old standby of the bun, cheese, mustard routine is starting to get a little monotonous, so send me suggestions!
Besides my old standby, I think that this sausage would also work very well as a pizza topping, as long as the pizza sauce was a little more sweet and a little less spicy, like Tommy's in Gettysburg. On that note, whaddya say Tommy's? Wanna give it a try??
How to Get It:
Come see us at The Farmers' Markets at the Outlet Shoppes at Gettysburg, on Fridays and Saturdays, 9:30 am til 2 pm. Also come see us at our newest market stand, at the North Market Farmers Market in downtown Frederick, MD. That market runs from 3pm til 7pm on Wednesdays.
As usual, I'd love to hear your feedback. You can let me know your opinion either here in the comment section, or privately at farmer@rettlandfarm.com.
Cheers!
Friday, May 14, 2010
A Call to Action
I know it's summer, and I know you're busy. I just need a minute of your time...
I came across this post written by one of the co-owners of T&E Meats in Harrisonburg VA. I sort of follow this slaughterhouse (do you know anyone else who's a butcher groupie?), and so when I saw it referenced in the story, I had to take the time to read it. I hope you will too.
Please take the time to read this blog post and submit your comments to the USDA Food Safety and Inspection Service. Don't let USDA regulate the meat industry with a one size fits all regulation. Your ability to access affordable, locally raised meat may depend on it.
I came across this post written by one of the co-owners of T&E Meats in Harrisonburg VA. I sort of follow this slaughterhouse (do you know anyone else who's a butcher groupie?), and so when I saw it referenced in the story, I had to take the time to read it. I hope you will too.
Please take the time to read this blog post and submit your comments to the USDA Food Safety and Inspection Service. Don't let USDA regulate the meat industry with a one size fits all regulation. Your ability to access affordable, locally raised meat may depend on it.
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