Miolea Organic Farm

  (Adamstown, Maryland)
Organic Farming from a City Boy's Perspective
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Family Fun at the Farm

Frederick County held its Annual Family Fun on the Farm Festival this past weekend.  This is a time for people to come to different farms and learn what the farm is all about.  What sustainalbe practises are in place along with free range techniques and you get to taste actual food provided from the farm.  On Saturday it was cold and raining torrents but people showed up.  A lot of people showed up.  We partnered with Nick's Organic again this year.  I cooked on a cherrywood fire and Nick provided his organically raised beef. 

I cooked mostly hamburgers and beef sausages.  Nick brought out three new varieties of sausage this year and for the life of me I could not keep them straight.  Talk about embarrassing, but we did have fun with it.  We gave samples out and I asked the person what it tasted like; was it sweet, did you taste garlic, or sage?  He had Italian, Kielbasa, Bratwurst and Sage.  Three of the four looked the same.  Cut open I could tell one of the three was Italian because it had red peppers in it.  The sage and kielbasa was a toss-up.  The bratwurst looked differently so it was easier.  As the day wore on some suggested marking the sausages to keep track.

I jumped on it and started marking the kielbasa with a slash down the length and the sage a slash across.  But as they cooked they split and slashes look like lines and lines looked like slashes.  Tasting the sausage to tell the difference was alright when it was a free sample.  But it was tought when people ordered one or another type of sausage.  Now they were paying for the sausage and roll.  To their credit most people settled for what they got.  Others said "Don't worry about it.  It is all is good. Give me what's ready."  Nick has a very hardcore group of followers, people that really "get" local, organically-raised, grass-fed beef, chicken and turkeys.

Along with Nick's meat we were selling our certified organic fall vegetables: kale, red ancho peppers and green peppers,our  honey and jam and promoting the cooking classes.  Saturday was a long cold day, and even though I was next to the fire and under cover I was freezing.  By the end of the day I was whining and wanted nothing but a hot bath.  I felt bad for Nick, Dave and Harvey as they were out in the worst of it and away from any heat.

Then there was feeding the help.  I really have to apologize to Harvey.  He only wanted a well done burger and I can really cook a burger well done, he just didn't get any of them.  Harvey was driving the tractor for the hay-rides.  One of the problems with cooking with wood is I use the flame not the coals.  So you have to get used to moving meat close to and then away from the heat.  Poor Harvey.  Out of all the burgers he got during the two days one might have been medium well done.  His preference was well.  I tried I really did.  I'll make it up to him next year though.

To all the hardy souls that came out thank you.

Buy Local - From a farmer not a chain hard selling the fact.

 

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