On the Farm
Many of Casually Gourmet's recipes were developed in our own farm kitchen with homegrown ingredients. We still establish the quality and freshness standards for every ingredient we use. Our family likes keeping this blog about farming, growing food, and rural living. These traditions are reflected in our food business.
You know it's been a good year when that same dwarf apple yields over two bushels!
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Potato digging has begun! We don't grow that much, enough for ourselves and a few bushels for the Farm to Plate program at the local school.
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The ornamental corn husks are just an important as the ears. They should be almost fully dry before you peel them back, otherwise they'll shrivel and not look as nice.
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The classic EarthWay Garden Seeder, one of the best $100 I've spent. I knocked out 30 small rows of ornamental corn in an hour.
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Starting to bottle the 2012 honey crop! We took a medium super from each of our two hives. A few frames weren't drawn, so we'll get only around 40 lbs of honey total.
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This low-till technique combines the nutritional and soil quality benefits of a cover crop with the thick surface mulch that pumpkins love.
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I knock down the winter rye cover crop using a bush hog, but a sickle bar or roller would be a better way to create the thick mat you need for no-till pumpkins. One day I saw an old Jari machine
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Molting and shorter day are the primary factors behind reduced winter egg production. Understanding a hen's natural cycles and seasonal changes helps build appreciation for the winter layers.
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I sell our fresh farm eggs at work. Some customers were suprised by the various shades of brown colored shells, and the rich orange yolks inside. Here's why farm fresh eggs look different and taste better.
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In the corner of the garden, I always grow a few Brussels sprout plants. The kids don't like them, but they're a fixture on the Thanksgiving plate. Some years I have to brush away the snow
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