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!
 
 

Christmas Turkeys!

Fortunately and unfortunately the Bashaws had quite a few last minute cancellations.   The good news is that there are Christmas turkeys available, but only for a limited time.  In about a week I am going to start making turkey sausage!!  If you want a Christmas turkey please let me know and we will get you taken care of.   The first batch of Moonstruck pork goes to butcher early tomorrow morning, and I know I can't wait to get my honey cured bacon back!  The next batch goes to butcher in March 2012, and we will have Pork CSA shares available at that time.
 
It has been so beautiful the green onions, radishes and even lettuce are doing beautifully outside.  Moonstruck Salad Mix is available this week, and Asian Greens are next on the list.  Savoy cabbages are doing beautifully in the new greenhouse, and the summer vegies are alive!!  It takes about 3 weeks to grow a single zucchini so extending the season does not work due to the late days, but it proves that starting early will not be a problem at all especially since I know I was germinating last year during freezing temps! 
 
Phelan may have an opportunity to have a community garden!! If you are interested please let me know so we can keep track of who in the community would like to take advantage of this.  Have a great week everyone!!  Moonstruck signing out. 
 
 

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.

 

 
 

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

 

 

 

 
 

Lots of produce here at farm...market cancelled.

Well Murphy's Law prevailed...I did the largest harvest this winter and sold a fair amount in Phelan so I came home and harvested more...did not check my email and sure enough Wrightwood is cancelled.  I will be here in the morning with farm open 8-12 Friday for pick ups of preorders or just for your shopping pleasure...but call to check road conditions. Cell: (760) 412-9746 or Farm: (760) 868-4858. The farm will be open Saturday as usual from 8-12 and this time with lots of vegies for sale!!  Weather is supposed to clear Saturday so come and see us, buy some vegies, pick up some eggs and see what we are doing here at Moonstruck!!
 
 

Market Day

The last few days are a total blur...started Wednesday with a little planting, some bok choy, tatsoi, more spinach and of course a sprinkling of radishes and green onions.  A market gardener plants in a completely different pattern than most conventional farmers.  With the use of high tunnels or greenhouses we maximize each square foot in order to provide a variety of produce to our markets.  We repeat plantings on a continuous basis especially of the "cut and come again" crops...some of which can only be cut three or four times before needing replanting.  Of course at the same time we are practicing crop rotation to keep our soil healthy and reamending with compost and other natural amendments on a regular basis.  Of course for a beginner like me it is a constant learning experience.  The new tunnel due to its larger amount of ground space is wonderfully humid, coupling this with the night time temps hitting 40 the spinach, lettuce and arugula are taking off like crazy!!  What a pleasure to see everything ready to cut at 30 days!! We would even have spinach if the critters had not enjoyed every bite, but the new plantings are taking off like wild fire!! I have so much more area to plant still too!!  The old greenhouse is being slowly taken out of production and reamended to give it a fresh new start.  Green beans are continuing to do well and I can't wait to plant more.  Snow peas are going in this weekend, but with some "armor" around them.  The last two batches are still getting eaten...email me at moonstruckfarms@verizon.net if you have any ideas on how to secure these delicate yummy plants until they are of reasonable size...then they are not so yummy!! Red torpedo onions arrived Thursday and are going in this weekend too....can't wait to couple these with my spinach...a little spinach, a sprinkle of my fresh bacon I just picked up from the butcher today, the Torpedo red onion and a homemade French dressing...my favorite salad!!  We bought a whole pig from the Bashaws and finish price was just around $3.50/pound...great considering bacon alone can run $3.99/pound, and I love having the ham hocks for soup, the fat for lard making, fresh lunchmeat without all the additives (we always have our hams sliced into lunchmeat).  Thursday was a big day...my husband who has been training for over seven years received his black belt in Shotokan Karate..I am shocked he did not wear his gi and belt to work...he was so thrilled and it was so well earned.  Friday started with the Wrightwood market and news that it will be going to every week on Fridays Outside, and maybe even a change to afternoons....traditionally a Farmers Market is held in the afternoon so that the farmers can harvest and go straight to market...so much better!! Bashaws are working on some numbers to try and provide a 12 week share of poultry, beef and pork to help those out with limited freezer room...email me if you would like to be included in the email trail.  Website should be up and running within a month if all goes well...automatic Sold Out information, ease of online ordering, inventory controlled by each farmer, and reports for me!!  How nice will that be!!! Finished the day by picking up our pork....oh yeah, I always OD the first couple days it comes in...sausage for breakfast, Italian sausage for spaghetti sauce tomorrow, and pork chops out for Sunday dinner.  I had to pull the last turkey (32 pounds) out of the freezer to make room for everything....good thing the rain is coming...perfect for the onions, shallots and garlic outside, and for a turkey cooking day!!  Moonstruck signing out!!
 
 

CAMEL!!

Giddyup Ponies came to market today and brought a full petting zoo..there were baby Nigerian Dwarf Goats (I picked out a little buck...just what I was looking for!!), baby Pot Belly, baby sheep, duck, chicken cockatiel, rabbit and a CAMEL!!  It as so much fun!! Everyone come and support us next week and play with a tiny baby goat or pot belly pig!! If you are looking for event entertainment you can find them at giddyupponies.com.  Thank you to all the new faces who came to check us out today.  I am signing off...after starting more trays of kale, lettuce, first Rutger tomatoes of the season, peppers, mustards, Chinese cabbage and Lemon Grass for the bedroom (yes a little tropical look in my big decorator pots, perfect for a tropical plant), harvesting and market..good night!!  Find us at Tri Community Market tomorrow!!
 
 

Thank you for your support!

A family came to the farm today from the city....they were lost  parked on the corner of my property with me and the chickens waving at them trying to get their attention. I was so self-conscious because my place is more of a construction zone than a farm nowadays....but then I thought about all my experiences with other farmers I have had lately...many desperate to make ends meet that they are stretching the truth about their "organic" feed....and stretching the truth about their abilities. I was self-conscious about my construction zone and mess, but then again I thought....this is me...this is real...and it is such a peaceful feeling knowing that I can say "this is me...this is the real deal...please bear with our growing pains and thank you so much for your support...you are my dreams...only my customers can continue to keep my energy up, my dreams alive in order to help me make all this come true!!!"  This is from my heart...many will say I am a sappy dreamer....I say "I am the American Dream...I am a farmer at heart and always will be".  Thank you for your loyal support, and with that support you will continue to energize me to do the right thing as I do everyday now thanks to you....300 green onions, a compost pile turned, some tilling, a farm tour, beef box information/orders taken, 200 Daikon radishes, French Breakfast and Cherry Belle Radishes in, chicken feed bins mixed with flax seed and diacematous earth and my favorite end to a day....Mass on a Saturday evening to thank the Lord for all my blessings and of course a prayer for my many wonderful customers!! Moonstruck signing off!!
 
 

What a beautiful day!

Wow, what a day.  This is my favorite time of year to work outside...yes I know that does not follow the norm, but I am a winter person and I love working hard and not pouring sweat.  45 degrees with no wind is perfect working weather!!  I don't get wiped by the heat and I can keep a steady pace up for 6-7 hours easily.  Today, more onions of course...I think I am down to 400-500 more, but the beds that needed to be amended were too wet to work...if you work the soil when it is too wet you will actually damage its structure.  The remainder of the red onions are in and in between the rows of onion I tucked in Arugula, Tango lettuce, Mizuna mustard, more celery and about 150 Lacinato Kale or otherwise known as Black or Dinosaur kale...one of the more mild kales and very sturdy for market delivery.  I also went and did a little something just for me...a new asparagus and rhubarb bed.  This will be offered to the customers eventually too, but I am starting this project off slowly and letting the plants spread on their own saving me an expense as I slowly increase production.  Michael finished the last tier of the retaining wall creating four raised beds.  He wants some evergreens on top (which I plan on using for Christmas floral arrangements...they were beautiful in this year's arrangements), and then the final tiers are going to be a cranberry experiment, and if you know anything about cranberries...the words desert and cranberry usually are not even found on the same planet, but nothing ventured, nothing gained a dear friend reminded me today.  Merry Christmas again to all.  Moonstruck signing out...
 
 
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