The first few years we were a part of his CSA, Leigh Hauter always had a few pigs running around part of his property. They were not only for meat but were intended as (yet another) deterrent to the deer; the theory was that the pigs would smell things up so bad up and down their enclosure that the deer would stay away. It sort of worked; the deer stayed out of the pigs enclosures and instead assaulted the fields by alternative vectors. Leigh’s pigs had from ¼ to ½ and acre of forest to root around in, they had plenty of space to remain active, and in addition to some supplemental grain, they ate roots and whatever vegetables were too far gone to go out in the shares.

They made for some really good eatin’, too. This was the first meat I had ever had where I not only knew the farmer but knew the animals. I thought that the fresh, rich taste was just because it was not coming from some mass-producing factory farm, but I discovered that there was something else to it.

What do you do with a whole pig? Make bacon, of course!

Leigh got tired of having to deal with pigs, so he stopped raising them and instead hooked us up with his friend Susannah who raises pigs and poultry on her farm in southern Fauquier County. She also grows corn organically and uses that as feed for her animals.  Now, do not get me wrong, Susannah raises some fine hogs, but there just seemed to be something missing from the meat we were used to having.

It did not really hit me until I was at Eastern Market one day and saw that Jose Canales had a sign up for Jamon Iberico. This is a very special and very rare type of cured ham from Spain. The hogs are sent up into the mountains to forage and gorge themselves on acorns before being slaughtered. Because of their diet and exercise the pig’s meat has a distinctly rich flavor which is further enhanced and concentrated by curing and aging. Mr. Canales sliced off about a quarter pound for me after giving me the short version of why Iberico is so special.

He did not have to try very hard; I told him about how I had noticed the difference in taste and texture between the hogs we had purchased and he nodded his head in agreement.

So when I saw what Bill had to offer, I knew I would have to make room in my freezer.

This is Kevin Bacon, the stud pig from Babes in the Woods. He is a cross of a Duroc boar with Tamworth sows. Handsome, isn't he....

It took two years for the timing to work out (we had to finish the pig we had, then we bought a quarter beef and we had to finish that) but we finally have one of his pigs.

Up Next: This Years’ Pig, Part II: Adventures in Curing

Did I mention I cure my own meats? Here’s a little photo to wet your appetite for part two of the story.

Let the curing begin.... this will be Guanciale - Jowl Bacon (More on this in Part Two)

He was Pushed!

The perils of CSA deliveries.

We had seedless sugar baby watermelons last week. I managed to drop only one of them; I opened the back of the van and it escaped. For the delivery I laid all of them out on the grass and let people pick theirs. One shareholder came around with, as he usually does, his five-year-old son. Paul had a good deal of fun rolling them around in the grass, which I did not mind at all. But then he picked one up and hurled it. Without my having to say a word about it the boy’s father scolded him, “We do not throw the watermelons! That one’s ours now.” he said picking up the cracked fruit. I felt relieved; the dad did not ask if there were any extra he could take instead of the damaged one. A small example of a responsible shareholder and parent.

No more sweet potatoes!

Our fruit share is not grown on the farm; Leigh goes out once or twice a week to the orchards and farms in his area and purchases peaches, apples, and such from them. It is still local fruit, and still community supported agriculture and he is upfront about the arrangement when people sign on.

So he and his wife, Wenonah, were out at one of these orchards when Wenonah noticed that the farmer had crates and crates of potatoes. She asked what he was planning on doing with them. “I’ve got so many, I don’t know where I’m going to sell them” he said. It has, I believe, been a banner year for potatoes in Virginia. My sister-in-law’s CSA has given her so many potatoes that she is pretty much sick of them, ‘I’m potatoes everyday. Sometimes twice a day. Potato soup, potato salad….” she went on a while, suffice it to say, she has been getting a LOT of potatoes in her share.

Wenonah decided that these potatoes might be a good addition to the shares this week, so they drove off with a few crates. They’re relatively small, but tasty, sort of like new potatoes, and boil up quite quickly.

They are also a welcome departure from the sweet potatoes which have been a staple of OUR shares the past few weeks!

Pretty Tomatoes at the Takoma Park Farmers Market

I’ve been hearing lots about the problems with tomato blight, so I was really  hoping that there would still be fresh tomatoes at the farmers’ market today — and I was not disappointed.  I only had one recipe for the week that required tomatoes, but does that really matter?   I found all manner of tomatoes in all shapes, sizes, and colors.  I was on the hunt for cherry tomatoes and love that they have party-colored pints at several stands. There’s also plenty of good ole red ones for those that are into that classic look. 

I also found plenty of  my new love — cantaloupe.  It’s not something I like a couple of years ago, but somehow my tastebuds have decided that fresh cantaloupe is a good thing.  I bet all I’d had before was cantaloupe that had been picked pre-peak so it would ship, and had never really reached its full sugar sweetness.   I find that I like the little “snack size” ones the best. Last week I grabbed an ambrosia cantaloupe from L &J Homestead Farm.  This week Homestead was noticeably absent (hope they’re okay), so I picked up some from Waterpenny Farm.  I got an ambrosia and something else, which I can’t remember the name of!

I also have to mention how awesome it is that the market was packed in the pouring rain.  Okay, it was mostly drizzling with short downpours — but it’s still great.  There’s nothing wrong with getting a little wet in the summer people!  It’s refreshing, right?

The exciting find today was Methley Plums!  These plums are about the size of a GIAHUGIC berry.  Only way I can think to describe the size.  They are way smaller than normal plums,  and you can just pop them right in your mouth.  They were an interesting addition to Art D.’s “nom’ing bowl” today.  Several vendors had them at Takoma Park, but we got ours from Blackrock Orchard who also had great looking blueberries.

For a size comparison here’s the nom’ing bowl filled with blueberries and Methley plums.

We (me and Art D.) also picked up some fresh corn, milk from Clear Springs Creamery, and fresh tiny apricots!  It’s going to be a yummy week.

Here’s what Bull Run gave out this week:

Potatoes
Kohlrabi
Garlic
Celery
basil
Thai basil
Tomatillos
Peaches
Sorrel

For the first time Leigh tried growing celery. It had been doing fine, but was sucking up too much water, so it had to go as soon as it was big enough to eat. It is really dark, leafy, and has a very strong flavor. Perfect for pairing with this weeks potatoes for a salad or soup.  Thirty-one days and counting without measurable rain (a trace fell on Monday). Even with constant irrigation from the springs, the crops are still suffering.

What did you get this week?

I don’t know why I finally figured it out this year, but Summer Solstice is when the sour cherries are ready for picking!  My husband introduced me to the joy of sour cherries 10+ years ago, and now we go picking every year.  They are next to impossible to buy in a store, so you really do need to head out to a pick-your-own farm to get them.  But, they are fun to pick — unlike some other fruits that will remain nameless.

We usually go to Rock Hill Orchard in Mount Airy, MD, but there are many other farms that have sour cherries.    You do need to plan ahead for sour cherry season, because it lasts maybe two weeks.  We picked only about 15-20lbs this year, which for us is a small haul.  We really aren’t planning on making the huge amounts of jam we (okay, my husband) usually makes.   I’m sure we’ll freeze or can a few for pies in the winter.

So far, I’ve made Sour Cherry Crumbcake, which is in the oven right now and Sour Cherry Pound Cake – recipe detailed below.  I think I’ll make sour cherry clafouti for breakfast over the weekend, too.

My poundcake recipe is based on one from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More, but I’ve lighted it up over the years a bit.

Ketzirah’s Not-so-deadly Poundcake:
For the sour cherry version, add 2 tbs of cornstarch or tapioca starch and a 1/2 cup fresh sour cherries — very well drained.

Ingredients

• 1 stick butter
• 1/2 cup canola
• 5 eggs
• 3 cups unbleached flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 cup Fat Free Plain Greek Yogurt
• 2 1/2 tsp Vanilla Extract (Almond w/Sour Cherries)

Butter and Flour bunt pan. Preheat oven to 325 for dark metal pan and 350 for light metal pan.

In mixer, cream butter, canola, and flour until light and fluffy (as it can be w/canola) — about 3 minutes.  Add the eggs, one at a time — beat well after each egg.

In a small bowl mix flour, salt, baking powder, and baking soda.  Add to wet ingredients in three batches, alternating with yogurt,  with mixer running at low speed.  Add vanilla or almond extract with last addition of yogurt.  Beat all together till light and fluffy.  Fold in cherries, if using.

Scrape batter into prepared pan and bake in center of oven for about 75 minutes.  Sometimes you need to put a piece of tin foil over the top at about 60 mintues to keep it from getting too crispy.  Let sit in pan for about 10 minutes before turning onto wire rack. (this is REALLY important — especially if you add the cherries)

I’ve made this recipe so many times and it’s always great.  It’s a great base poundcake on it’s own or for “tarting up” with freshly picked sour cherries.

Questions about Sour Cherry picking?  Ask away!  We’re here to help!

Potted Marigolds by Art D.

Here’s what I delivered for Bull Run Mountain Farm CSA this week:

• Garlic Scapes
• Onions
• Lettuce-Purslane-Tatsoi mix
• Basil
• Oregano
• Kohlrabi
• Marigold plant

What did you get?