Moonstruck Farms

  (Phelan, California)
Moonstruck Farms CSA
[ Member listing ]

Farm is progressing!

While my head is not spinning I thought I would take a moment to sit down and update you to some changes.  Sales are climbing so we are only growing for the CSA at this time, and what a relief that is.  It was hard growing for the larger basket requirements for the co-ops and keeping up with a wide variety of plantings for the CSA.  It also allows us to make some changes that were needed.  When we started root crops in August last year outside they did not succeed.  It was not early enough so this year we are reserving a few rows outside to plant in the next couple of weeks of carrots and other root crops.  This way we will have a supply outside and inside the greenhouses hopefully fixing a long awaited problem of enough carrots for the year.  With sales up it looks like the large onion order I made is not going to be enough so we will have to rely on green onions through the winter though I am hoping the red onions will last until December.  I am also going to try Crystal Wax onions from seed in the greenhouses that are a small bulb like onion.  We will be taking the new greenhouse out of production in August clearing it for an September planting of greens, radishes, etc. thus allowing the old greenhouse to continue production of the summer crops until they die out in November/December.  We will then clear and reamend planting as soon as the day length starts to return towards the end of January leaving January for onion/garlic planting again for the next year.  In the meantime the poultry operation is well underway with Cornish growing like crazy and little tiny turkeys who are already spreading their wings and strutting their stuff saying "Yes, I am the man"....someone needs to tell them they are not even the size of a softball yet!!  Moonstruck signing off!
 
 

Thanksgiving Turkey deadline!

As I sit in the kitchen hiding from the heat believe it or not I am thinking about Thanksgiving.  I know I have to have my final order in by June 18th.  Please let me know if you do need a Thanksgiving turkey I am only ordering 20% over the total preorder this year.  This is a necessity with us taking on so much this year.  We also have decided to use an old travel trailer or toy box (so if you know of one let me know), gut it except for the nice existing plumbing and electricity and add larger sinks and presto you have a poultry processing unit with heat!!  I don't know what I will do not freezing my touche off at Thanksgiving!! Everything is still pretty "messy" around here in terms of needing a lot of weeding and hardscape still, but we are growing by no doubt.  The new beds out front have added a tremendous amount of space and with the new misting system going in soon the greenhouses can stay planted throughout the year.  Winter and summer squash and corn are going in this week....200 feet done yesterday.  720 leeks in the ground and 350 red torpedos going in the last constructed bed out front.  Lettuce is being tucked in every shadowed corner I can find along with cilantro.   Piglets are escaping and keeping Molly busy herding them back in, and she makes sure she has a word with the cows from time to time to make sure they don't get any crazy ideas like Filet did, but this bunch is a WHOLE lot calmer and they are filling out nice since they are not bunco bronching across the corral all day!! We have gained a lot of new customers from Apple Valley so we are adding a Wednesday delivery from 4:30-5:00 at the Target center near the garden center.  The fruit tree order is finalized including apples of all kinds including cider and cooking Heirloom varieties, peaches throughout the season, figs, cherries and a few pluots for my daughters along with plums for pollinating and some Texas umbrella trees for the cows and pigs.  Time to eat dinner and head out to work in the cool evening air.  Remember we are closed this week, but we will see you next week and in Apple Valley too!
 
 

Lamb and New Sweet Potato Bed

I went to Ash Wednesday mass, and I realized that easter is just around the corner (plus mike can’t stop talking about his big international las vegas karate tournament coming up, it is the day before easter…he loves it and has been training hard for it!!)  I called nancee siebert and we discussed the need for small lamb csa shares.  This is one live lamb to be split between customers. Just let me know if you are interested.  In the meantime mike has to listen to me all night about my exciting plans for the farm including sweet potatoes!!! (which includes begging for a new raised bed to be built by my “studly” husband…yes groveling and flattery is required!!).   First time in bulk…wish me luck.  This year’s focus….food for the masses…carrots, potatoes, sweet potatoes, lettuce, green beans!! I can’t wait!! 

 
 

Turkey Stock and Brine Recipe

Sorry it took me so long!! Happy Thanksgiving!!

 

Basic Vegetable Stock

For Turkey Brine or Soup

(You need a double recipe for the brine)

(You can buy vegetable stock if you want too, but this is really good).

 

1 tablespoon olive oil                                      8 sprigs of fresh parsley (3-4 tsp dried)

1 large onion                                                   6 sprigs fresh thyme (1-2 tsp dried)

2 stalks celery, including some leaves 2 bay leaves

2 large carrots                                                  1 teaspoon salt

1 bunch green onions, chopped                      8 cups water

8 cloves garlic, minced

 

Directions

  1. Chop scrubbed vegetables into 1-inch chunks.  Remember the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot.  Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.  Cook over high heat for 5 to 10 minutes, stirring frequently. 
  3. Add salt and water and bring to a boil.  Lower heat and simmer, uncovered, for 30 minutes.  Strain.  Discard vegetables.
  4. Other ingredients to consider:  mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings…Get the idea?

 

Good Eats Roast Turkey

Recipe Courtesy Alton Brown (My Husbands calls him “my boyfriend”).

 

For the brine:                                                   For the aromatics:

1 cup kosher salt                                             1 red apple, sliced

1/ cup light brown sugar                                 ½ onion, sliced

1 gallon vegetable stock (double of the          1 cinnamon stick

provided recipe)                                              1 cup water

1 tablespoon black peppercorns                      4 sprigs rosemary

½ tablespoon allspice berries                           6 leaves of sage

½ tablespoon candied ginger                          Canola oil

(I rarely use the ginger)

1 gallon iced water

 

Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.  Stir to dissolve solids, then remove from the heat, cool to room temperature, refrigerate until thoroughly chilled (on day like today I just put in the garage).  Early on the day of cooking (or late the night before…I always do the night before) combine the brine and ice water in a clean 5 gallon bucket or ice chest.  (You can get food grade buckets from donut shops and bakeries).  Place thawed turkey breast side down in a brine, cover and refrigerate or set in cool area (like a basement or garage) for 6 hours.  Turn turkey over once, half way through brining. 

 

A few minutes before roasting heat oven to 500 degrees.  Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

 

Remove bird from brine and rinse inside and out with cold water.  Discard brine.  Place bird on roasting rack inside wide, low pan and pat dry with paper towels.  Add steeped aromatics to cavity along with rosemary and sage.  Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.  Roast on lowest level of the oven at 500 degrees for 30 minutes.  Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees.  Set thermometer alarm (if available) to 161 degrees.  A 14 to 16 pound bird should require a total of 2 to 2 ½ hours of roasting.  (Remember fresh turkey speeds this up quite a bit, watch your temperature, loose leg and clear juices).  Let turkey rest, loosely covered for 15 minutes before carving.

 

 
 

End of weightlifting season...guess not?

Well just when I think I have hit the end of weightlifting season....tomatoes, winter squash, cucumbers, zucchini....here come the turkeys.  My first big delivery is this week, and I am doing some extra sit ups to strengthen my back tonight!!!!  Well, the light season is not too far away...Moonstruck Salad Mix.  I must admit I made a mistake this year that I will have to change next year.  I designated the new greenhouse for the cut lettuce and the old for head lettuce, but since the new one is so much hotter it was a mistake and the lettuce is just now starting to do an okay germination.  It is amazing how seed knows when it is its time. I had some pots in the shade outside my kitchen filled with dill seed I was trying to trick into summer dill, and of course it did not do a thing until last week, and then every last seed germinated.  Still amazes me, and so do my Fall roses.  With no wind and just right temps they are beautiful, but soon to leave since the winds are already picking up today with the change in weather this week, but that just means fried green tomatoes and Moonstruck Salad Mix!!  I love the change in seasons...Moonstruck signing out!!
 
 

Moonstruck Shopping List

MOONSTRUCK FARMS

CSA

SHOPPING LIST

10/05-10/08/2011

Moonstruck Farms

 

 

Carnival winter squash $1.50/pound (beautiful green and yellow speckled Cinderella style. Picture on facebook)

 

Arugula $1.00/small bag.

 

Cherry belle radishes $0.50 (six)

 

Beets $1.00 (3 small)

 

Moonstruck Salad Mix $2.00  (almost there) (Triple Washed mix of baby lettuces, Swiss chard, beet greens, spinach, Arugula and whatever is in season …now nasturium flowers). 

 

Rainbow Swiss chard $1.50

 

Braising Greens $1.50

(Mixture of cooking greens including mustards, kales, Swiss Chard, Collards, Beet Greens)

 

Red Russian kale $1.50

 

Raveena eggplant (white elongated) $1.00 each

 

Heirloom Slicing tomatoes $2.00/pound

 

Cherry tomatoes $1.50/sandwich bag

 

Cooking Celery  $1.00 (i almost have to pb size!)

 

Jalapenos 5/$1.00

 

Carrots $1.00

 

patty squash 50 cents each

 

Red cipollini onion bags $0.75 (1/2 pound of small onions)

 

Shallots (4-5 cloves) $1.00

 

Basil $0.50 (approx. 3 stems)

 

Rosemary $0.50

 

Mint or chocolate mint $0.50

 

Chives  $0.50


Herb bundle of sage, oregano, thyme and rosemary $1.00

 

Lavender sachet $1.00

 

Farm fresh eggs $3.75

 

Bashaws

 

Pork Shares Available…approx. 10 pound packages…please ask for details.  Bacon, sausage, pork chops, lunchmeat, ham slice etc.  Package E is now sold out.

 

Summer Preorder Turkeys (13-18 pounds) $2.50/pound…they are in the freezer and ready for delivery.  If you need a small turkey for thanksgiving grab one of these before they are gone.

 

Whole turkey pricing

$2.50/pound Fresh, whole.

$4.50/pound Smoked, whole, cut in half or quartered.

 

Cut portion only pricing

$3.00/pound fresh, leg/thigh

 

Thanksgiving Turkey Preorder List I have a couple fresh pick up at the farm thanksgiving turkeys available…had a few cancellations. $2.50/pound….two days before thanksgiving. (Fresh are the biggest 20-28 pounds)

 

There are plenty of turkeys that will be harvested in the month of November and frozen and/or sent to smoker.  $2.50/pound. (approx. 15-20 pounds)

 

Thanksgiving smoked turkey $4.50/pound. Must be ordered by November 1st.

 

Chicken: 

Whole by the pound in the 4-5.5 pound range

$2.50/lb.

 

Following Cuts: $3.00/lb.

 

Chicken Thighs (4 pack)

Glencairn Farm

Glencairn is no spray, no chemical fertilizers…noncertified organic.

 

Valencia navel oranges (small juice) $0.65/pound

red grapefruit (glencairn grapefruit is very sweet) $0.75 each.

Hass or pinkerton avocados $1.50 each.

 

More to come…find them at www.glencairnfarm.org

 

Valle View Ranch

Steve grows a few vegetables each year.  This year he has the acorn squash and look for his beautiful Cinderella pumpkins soon.

 

Acorn squash $1.75/pound

yellow peaches $2.00/pound.

Yellow nectarines $2.00/pound

 

 

Brian Ranch Orchard

 

Congratulations to brian ranch for the following awards at the antelope valley fair.  Three first prizes for golden supreme, royal gala and shinko asian pears.  Two second prizes for rosi red bartletts and 20th century asian pears.

 

 

Kikusi asian pears           $1.50/pound

 

Rosi red bartlett pears      $1.50/pound

 

Bartlett pears              $1.50/pound

 

Bronze beauty bosc          $1.50/pound (good cooking/canning pear)

 

Braeburn Apples             $1.50/pound

 

Golden supreme apples       $1.50/pound

 

To enjoy what is going on with the fruit at Brian Ranch before it arrives please visit their blog at or go U Pick on the weekend. 

 

http://brianranchorchard.blogspot.com/

 

 

Dirt Creek Soaps

 

Goats Milk Soaps – All Natural Ingredients $3.50

Lavender Rose, Lavender Vanilla, Spearmint Patchouli, Lemongrass/Clary Sage, Green Meadows (basil and citrus oils, it smells very fresh), Summer Spice (Clove, Peppermint and Rose), Citrus, Spring Flowers (floral blend with rose, yiang yiang, palmarosa and lemon), Clean Cut (orange, lemon and geranium), Brianna’s Bouquet (a blend that Brianna put together of rose, bergamot, lavender, juniper berry, amyris and patchouli).

 

New Scents:

Winter Mint

Warm Woods

Peppermint

Chamomile tea

 

Valhalla Soaps/Goat Milk

Goat Milk Soaps $4.50

Lavender Rose, Lemon, Cinnamon, Herbs N Egg Shells, Irish Oats N Honey, Lavender Eggshell.

 

TONERS

 

Toners are designed to use on you face as a ph corrector but they double as a non-toxic hand sanitizer.  I keep one in each car and use it after a dusty day working in the yard on my face with a cotton pad.  Some are moisturizing with glycerin added.  The scent comes from infusing with the flowers.

 

Lavender rose:  witch hazel, alcohol, roses, lavender flowers, glycerin, hisbiscus

Chamomille:  witch hazel, alcohol, chamomile flowers

Four oz spray bottles $6

 

Buzz-off spray $6.00

To fight those nasty insects:  witch hazel, alcohol, glycerin, plus essential oils.  I use this on my horse and my husband!

Dream Pillows

Little pillows that are pleasantly scented with herbs from my garden, essential oils, and seeds packaged in a silky cloth bag so you can keep them near and breath in the scents as you drift off to sleep.  Mint, Lemon Balm, Lavender and Geranium essential oils

Approx 2 x 8 in  $15

Lip balm

Sunflower, shea, coconut, coco butter, beeswax, vanilla bean, rosehip oil, vit C, E

In a twist off tub, $4.00

 

Montana Liniment

Rub into sore joints and muscles as needed, moisturizing also, Good for elbows and feet.

2 oz tub, $6.00

Coconut, shea, beeswax, arnica, eucalyptus, clove, lavender, rosemary essential oils

 

HangTen Skin ointment 

.5 oz tins $4.00

Massage into wounds, sore skin, hangnails, etc for soothing healing.

Balm of Gilead, olive, beeswax, juniper, grapefruit oils

 

 

 

 
 

Winds!!!!!!!!!!!!

I knew the storm was coming, but it was snow I was worried about...not wind!!  The new greenhouse received its first true test and the back end failed....pulled the anchors right out of the ground and with 80 mph gusts there was nothing I could do by myself so I had to call the husband home for an early lunch break and all he said was "are you sure you want to be a farmer?".  I just smiled and he proceeded to re-anchor the entire end of the greenhouse with him and me holding the end down with all we had.  At some points he had me lean against the plastic to get it out of the way of the sledge hammer, and it bounced me off quite successfully more than once!  So far so good...it is holding...of course I do say a prayer every time I head out to check it.  The good news is the new Wiggle wire that we were worried about is holding great!!  Very cool invention somebody thought of out there...thank you whoever you are!  After securing the greenhouse I went ahead and went back inside to finish Spring cleaning the office, garage and basement.  The basement is going to have a "Cool Room" added for storage so stuff had to go, and the office, well lets just say I needed to be able to see the top of my desk!  The garage has shelving installed for all that was in the greenhouse, and the greenhouses are maximized for growing.  Added almost 8 sf to #1 greenhouse at each row equally another 24 sf!! That is a lot of carrots!  The carrots are successfully germinating along with some beautiful cherry belle radishes and lots of purple radishes went in!  Off I go to finish the taxes and then I am free to play outside all I want....okay Spring and Summer I am ready!! Moonstruck signing off!!
 
 

Moving along..

Started the day picking up the last of the whole chickens...wow.. Whole chickens will probably sell out this month!  Spent an hour or so creating a new seed storing system including seeding supplies so all in one place...put aside tomatoes, squash, savory, chervil, broccoli raab, Michli chinese cabbage, Savoy cabbage and Fordhook Swiss to be started in trays...and another batch of a variety of lettuces to be planted outside along with more beets and radishes.  Completed the outside planting along with a tray of lettuce that was ready to go out..completed some foliar feeding and watering the new germinating rows.  i called a local supplier about new supplies for irrigation in the new greenhouse that will eliminate the need to hand water newly planted rows.  Wow...what a day...and many more to come...so sweet to see things coming together! 

 
 
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