From the Farmer's Wife - Week 11

I've been struggling with these new fangled ideas of our son Adam...a blog...I am not a blog person. I have nothing witty or intelligent to say. I'm just a farmer's wife with a large family that can share our daily farm life, lessons the Lord is teaching me, and a few recipes I've been using in my farm kitchen. So, I'm going back to the "letter" idea that I sent out to the shareholders last year...so on with...

From the Farmer's Wife
Week 11

Greetings from our family! It's been a while since I've written because I've been really struggling with being a 21st century, computer savvy woman. My mother told me I was born a century too late. I agree to some extent as I like the simple life the Lord has given me. At times it is NOT simple, but usually that is of my own making. As a young wife and mother 25 plus years ago I made certain decisions that have led me to this path. Saying, "no" to modern methods, whether they be working outside the home, schooling my children, ways to dress or cook, and many other decisions we make every day have molded my life into where I am today. Trendy fads don't usually allure me. I've learned that it's the little decisions of obedience to God's Word that determine our life's path, from birth to death. When I look at His plan for women in Scripture and model my life around His ways, there is a contentment I see many women searching for these days.

Can we as woman really have the peace of heart and mind in this ever-changing, busy world? The King James Bible gives us the answer to this question in a 3-fold answer which is the will of God for "younger women". 1 Timothy 5:14-15 teaches that we should 1.) Marry 2.) Bear Children 3.) Guide the house. "I will therefore that the younger women marry, bear children, guide the house, give none occasion to the adversary to speak reproachfully." Is it that easy? Yes, and No, there is a lot to learn how to accomplish each of these things in an honorably way. But this is God's will for all women! Titus 2:3-6 give us further instructions, which on close study are eye opening in the 21st century. We will, Lord willing, look at these verses in the weeks to come.


Here on the farm we are all busy today picking tomatoes, squash, cucumbers, basil, carrots, lettuce, and the like for your shares. Months of work have gone into this harvest. Our family knows first hand the labor, sweat, and toil that goes into each share and we enjoy the sense of working alongside God Almighty growing produce that will nourish our family and yours. This way of life is a mighty tool in His hand to fashion us into His image...attitudes, work ethics, and obedience to His timing are all ways we are learning to be more honoring this season.

We're busy thinking fall this week as we plant late tomatoes, lettuce and other crops you'll prayerfully enjoy in the months to come. The place where our strawberries for next season will be planted is being prepared, and our thoughts are constantly running to how to make things better in the field. We are always learning!

There have been many new "labor saving" devices added to the farm this season as there is ALWAYS more work than daylight and strength to accomplish. The most enjoyable to the older "littles" in our family has been an old riding lawnmower my son-in-law gave the boys this spring. Actually there were two or three of them, but they've pieced one together and now have a wagon behind it to transport tubs of squash, lettuce, or onions from the field. One would think they had been given a 4-wheeler (their dream vehicle for the farm) as they used it ONCE to even get the mail a quarter of a mile away, give the little ones pleasure rides in the wagon behind it, and use it to get to where they are to work...yes, it mows also! There is drip tape, pumps, and a few new sprinklers to help us irrigate. This is a great improvement over the 11 watering cans Steve purchased in early in the season last year! The Lord has sent sufficient rain to keep the pumps running, Praise His Name! We now also have a box truck to haul our many tables, tubs and vegetables to market. We are growing!

We are growing in many ways this year! Of course we are growing vegetables, but the number of families that are now part of our CSA has grown to about 135! God be praised! It is an honor to be use of God to supply your needs. Like all CSA farms, what we plant does not always produce in the manner we hoped. This year the deer have been a problem (our dog is now gone and we will soon replace it as it helped more than we knew) and have eaten the green beans to the ground! More have been planted, but until they produce we go without. Our tomates are late since we were unable to plant during the usual period they were to go out. We had a tornado pass within 1/2 mile of our farm. It moved whole rows of vegetables, pelted us with hail, and flooded our fields. It has been a year of seeing God's hand!!

As you know, it's been very hot lately. My farm kitchen has been steamy as I've been canning different jams and relishes. I have fun experimenting at least one day a week with leftover produce. My favorite has been a zucchini relish using our vegetables. I hope to offer it to ya'll latter this season. I also have been busy with baking for the Crossville Sustainable Farmer's Market on Thursdays. I'm humbled by the response to the cinnamon nut, and cinnamon raisin rolls, granola, zucchini bread, chocolate zucchini bread, and my jams. I thought you would like to make the chocolate zucchini bread, which is a lot like a moist brownie bread. I like to think of it as a healthy snack as I grind my wheat, grate fresh zucchini and use only a "touch" of chocolate. If zucchini is piling up in your frig, try this:

Chocolate Zucchini Bread

3 Eggs
1 C. Honey
1/2 C. Oil
1 t. Vanilla
3 T. Butter
6 T. Cocoa powder
2 C. Grated zucchini
2 C. Whole Grain flour (not bread flour)
1 t. Salt
1 1/2 t. Cinnamon
2/3 C. Chocolate Chips

In mixing bowl combine eggs, sugar, oil, vanilla. In saucepan, melt butter and add cocoa powder. Set aside to cool. Grate zucchini. Mix zucchini, with cocoa powder/butter mixture and when cooled combine with egg mixture. Add flour, soda, salt, cinnamon. Mix only enough to blend. Dampen chocolate chips slightly in a small bowl. Coat with a few pinches of flour to keep them from sinking to the bottom of your bread. Add to batter. Pour into 2 greased 8" pans. (I use bread or muffin pans.) Bake at 350 degrees until cake tester inserted comes out clean, depending on pan size.

The family has been so hot lately it's hard to know what to make. Do you run into that challenge also? I've found they really enjoy a LARGE salad (3-4 shares worth of lettuce!) grilled vegetables and meats. We've also been enjoying the zucchini pizza recipe that I did for the Knoxville News Sentential. Find the link to it on our home page. One experiment with squash (which our shares have an abundance in each week) turned our fantastic. I made squash crusts in traditional pizza pans for a vegetable pizza. I made several with just thinly sliced (1/4") squash with traditional toppings baked until the "crust" was limp and the cheese was bubbly. Farmer Steve and my favorite though had a touch of the past thrown into the "crust". As a new bride (from the north) 30 years ago I had to be taught how to cook southern. One dish was fried squash. I dutifully sliced up small slices of little yellow crookneck squash, dipped them into beaten eggs, and coated them with cornmeal seasoned with salt and (my touch) garlic powder. I've abandoned that method as it takes HOURS to make enough to feed my family and have adapted the recipe to make an "oven fried" vegetable dish. (We have a link to this recipe on our website also.) Back to the vegetable pizzas...I fried squash the old fashioned way as I described using large lengthwise pieces of yellow and patty pan squash. I let the oil I fried it in drain well, then placed the fried sqush on the pizza pan as the crust. This I topped with the traditional pizza toppings, and baked at 400 degrees until the cheese was melted. The children preferred the easier pizzas, but Steve and I liked the more time consuming pizza...was it worth the time? Probably not when I have to make 6 large pizzas plus the salad! Why don't you try vegetable pizzas this week

Zucchini Pizza

8-Ball Zucchini, cut into 1/4" slices crosswise (lengthwise slices of traditional zucchini will also work)
olive oil
pasta sauce or pizza sauce
mozzarella cheese
your choice of:
onions, diced
mushrooms, sliced
pepperoni/sausage/bacon
green pepper, diced
black olives

Put slices of zucchini on cookie tray. Brush with olive oil. Bake at 350* until slightly limp. Remove from the oven and top with traditional pizza toppings. Return to the oven until the cheese is bubbly. Serve with a big salad or fresh fruit. Enjoy!

Some more recipes on my blog from last year (and I'm sorry they are not user friendly) that you could try this week are a tempting stir fry, wilted salad, egg rolls, sauteed squash, vegetable spaghetti and more. Open up last years letters that are posted under January and browse my old letters. When the chilly days of winter allow leisure time for Adam, I hope to get the recipes all combined on the website. Until then, I'm going back to my old method of these letters. By doing this, our friends from Crossville online Farmer's Market folks can log into the recipes also.

Well, I'm needed in the packing shed to pack the shares, so I must finish this letter again another time.

I'm back again. It's Saturday and all the men and boys are at your markets delivering your shares. I've cleaned the farm house with my 4 little ones and finally finished cleaning the packing shed. When I left it yesterday afternoon after packing shares it was almost tidy...then the boys picked, cleaned, and packed all the vegetables we sell on table at the markets. This was after a late supper....suffice it to say 2 1/2 hours latter all the trash vegetables are composted, tables are hosed down and all tubs are stacked....even the walk-in is swept out and clean. Ahhh, we're ready for another week!


In the walk-in I have a bus tub of zucchini that I need to use on Monday. Since apples are barely coming in I think I'll make "zapplesauce" to make muffins and zapple pie for the family. :) What is zapple sauce? Overgrown zucchini can be made to an mock applesauce or pie easily. The trick is to use overgrown zucchini as the little guys tend to make a bitter sauce.

Zapplesacuce

4 C. Peeled, seeded, and diced zucchini or summer squash
1/3 C. Fresh lemon juice
1/2 C. packed light brown sugar
2 t. Ground Cinnamon
1/4 T. Ground Nutmeg

Combine zucchini and lemon juice in a nonreactive saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 10 minutes. Add the brown sugar (which I reduce the amount, and will try sorghum molasses this year) the cinnamon, and the nutmeg. Simmer, stirring occasionally, for 20 minutes, until slightly thickened. Let cool to room temperature.
Use this sauce in:

Zapple Muffins

3 C. Flour ( I use freshly ground soft white wheat with a few other grains mixed in.)
1 T. baking powder
1 t. baking soda
1 t. salt
1/4 t. Ground nutmeg
1/2 cup butter, softened
1 C. Sugar
2 large Eggs
1/4 C. Buttermilk
Zapple sauce above

1. Make Zapplesauce as described above.
2. Preheat oven to 350* . Grease 18 regular-size muffin cups with butter or olive oil spray.
3. Sift together the flour, baking powder, baking soda, salt, and nutmeg in a large bowl.
4. Beat together the butter and sugar in another large mixing bowl. Add the eggs, one at a time, beating after each addition. Beat in the flour mixture, alternating with teh buttermilk, until smooth. Stir in zapplesacue just until evenly distributed.
5.Divide the batter among the prepared muffin cups. The batter will be stiff; an ice cream scoop does a great job of distrbuting it.
6. Bake the muffins for 25-30 minutes, until they have risen and a knife inserted in teh center of one comes out clean.
7. Turn the muffins out on a cooling rack. Enjoy!

I've made mock apple pies before with Ritz crackers but it never became a family favorite. This recipe is made with overgrown zucchini that are peeled and cooked with lemon juice then sweetened and spiced to "perfection" will fool "all but the most discerning palates". It works best with older, overgown squash as the young fresh squash will have a trace of bitterness htat advertises the pie's vegetable origin. If you'd like some overgrown squash included in your share, JUST ASK!

Zapple Pie

Pastry for a 9" double crust
6 C. peeled, quartered, cored, and thinly sliced zucchini or summer squash
1/2 C. fresh lemon juice
3/4 C. firmly packed light or dark brown sugar (I use cane juice crystals with molasses mixed into it.)
1 1/2 t. ground Cinnamon
1/4 t. ground ginger
1/4 t. freshly ground nutmeg
2 T. instant tapioca
1 T. granulated sugar ( I use cane juice crystals)

1. Prepare the pie dough according to your recipe directions and refrigerate.

2. Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil, reduce the heat, and simmer until the zucchini is tender, about 10 minutes, stirring occasionally for even cooking. Add the brown sugar, cinnamon, ginger, and nutmeg and simmer for 5 minutes longer.

3. Remove the zucchini from the heat. Stir in teh tapicoca and let set 15 minutes.

4.Preheat the oven to 425* with a rack on the lower third of the oven.

5. Spoon the zucchini mixture into the pastry. Moisten the edge of the bottom of the crust with water. Fold the dough circle in half, lift off the owrk surface, place the pastry across the center of the filled pie., and unfold. Trim the edge 1/2 inch larger than the pie plate and tuck tthe over hange under the edge of the bottom crust. Crimp the edges with a fork or make a fluted pattern with your fingers. Make several deocorateive slits in the top crust to allow steam to escape. I like to use an apple cookie cutter to make the slits on top and add a little leaf or two to the stem slit.

6. Bake the pie in the lower third of the oven for 20 minutes. Reduce the heat to 350* and continue to bake for 30 minutes. Sprinkle the top of the pie with the granulated sugar and continue to bake for 10 to 15 minutes longer, until the crust is golden and the juices are bubbly.

7. Cool the pie on a rack. Serve warm or at room temperature.

I gleaned these two recipes from a great book for seasonal eatters called, Serving Up the Harvest, Celebrating the Goodness of Fresh Vegetables by Andrea Chesman.

My to-do list is growing for the beginning of the week....carrot relish, canning beets, Kosher Dill Pickles...Soooo many decisions on what is BEST for each day. May you too consider before THE Lord Jesus Christ the path you choose to walk...in obedience to His ways. I can guarantee that the end of the path will lead to life eternal!! Until next week....

"Teach me thy way, O Lord; I will walk in thy truth: unite my heart to fear thy name." Psalms 86:11

Abundant Blessings,
The Farmer's Wife

My Day as a " Cooking Video Queen"

I've had my day in the spotlight and am VERY glad to be back in my farm kitchen, known only as Momma, Val, or "The Farmer's Wife". Ahhhhhhhhhh, the bliss of a quiet house, boys working int he fields staking late tomatoes, babies napping, and my husband making kitchen cabinets in the shop. How did I get to be a "Cooking Video Queen"? Welllll, just let me tell you how Steve and Adam, my 20 year old son, crowned me "cooking video queen" for the day.....right Mary?

Last week was a very long week, that's why last week's blog is being written this week. :) That is why I'm basking in the quiet pace of Tuesday... Last week found me making over 200 half-pints of strawberry jam...canning shredded zucchini....baking for the Crossville online market....and falling at Jesus' feet in prayer for His perfect will...and having endless mammograms, sonagrams and finally after 7 plus hours two biopsies. When the dust settled Friday morning we worked as a family preparing for our shareholders...baking bread, picking vegetables, and packing vegetables....all with two clouds over my head ....cancer?....cooking video on Monday!!!??? Sooo, that's how the weekend went. We did get the joyous news that I was cancer free, PRAISE GOD! But looming right up there with the unknown was my day in the "limelight", Monday morning at 9 a.m with Mary from Edible East Tennessee.

Now all Moms, answer this question honestly... What does your kitchen (not to mention your house, packing shed, fields, porch, and kitchen gardens) look like at 9 a.m. Monday morning? After marketing since last Thursday and all the prep , a day with Momma gone, a day of worship and rest (Praise God for Sundays!!) mine is usually a bit disheveled. By lunchtime on Monday I usually have my feet on firm ground again with our bread baked, 8 plus loads of laundry done, and am ready to tackle any challenges the Lord sends that week. Not this week. :) I was up at 4:30 grinding wheat for bread, making my tea and having devotions...for without the Lord's wisdom, direction and reassurance I know how my day will go...poorly. We ate, cleaned up from breakfast for 13 (two married daughters [Missy and Hope] had arrived by now to be my cheerleaders and right hand gals) and gathered our thoughts on how to give me a makeover of sorts...from Momma to "Cooking Video Queen". This is all tongue and cheek of course...I hesitantly chose two dishes I make for the family using our vegetables; gathered the ingredients and was ready for the "film crew" to arrive at 9 a.m.

Was I ever nervous! I am not one to watch cooking shows...we don't have a t.v., just a monitor for well chosen videos. My daughter Hope advised me to go to UTUBE and educate myself by watching a few...no time for that...so the first one I've seen in about 20 years will be my own. Now my older children used to like to watch Yan Can Cook (spelling?) on the Public Television channel in the late 80's...I had to stop many a knife "exhibition" when they tried to copy his style. Matthew (now 27, serving in the Air Force in the Middle East, and anticipating his wedding in California on July 9th) used to jabber in Chinese and make the knives chop furiously like his cooking hero....definitely not my style...so I was me, welcoming you my shareholders into my farm kitchen. I was greatly relieved when Rachel (the camera gal who was about the age of one of my daughters) told me she'd be editing the tape. Praise God! For I didn't know what to do with my messy hands, fumbled over the right words, and even cracked up when I was introduced. Oh my...my day in the spotlight could actually be comical if left unedited. :)

So, I made Zucchini Pizzas and a quickie "fried" vegetable side dish...and lived through it! I found that I could enjoy my new friends, Mary and Rachel, who made me right at home in my own kitchen :) and was actually interested in what I had to say.

What a blessing new friends can be. They left with fresh bread and strawberry jam in hand...now I'm waiting for results again...not from biopsies, but a newspaper article and video online at Knoxnews.com . Mary and I have learned a lesson...20 year olds don't really know if it's a good time to open their home to the public. Mary and I may talk again..........

P.S. It's out...the results are in...3 plus hours of work was whittled down to a couple of minutes tops! Wow, Great job Rachel! I even made sense of sorts!

Busy Farm Life

Life is busy around the farm lately. Spring vegetables are phasing out and summer vegetables are beginning to be picked. For this to happen consistently allll season, we must plant, plant, and plant again. There is always someone walking around with seeds, watering in the greenhouse, or hauling a 16 foot trailer loaded with transplants to the fields. Life on a farm is NEVER boring...exhausting yes, but never boring.

The strawberries are petering out. We will miss their tangy sweetness. BUT I have about 700 cups of mashed berries in my freezers to use in our farm kitchen. We are closing in on having the kitchen being finished and then comes the state inspection. I've taken the classes, and
we've passed our water test, so we may take advantage of the new state laws that allow uninspected kitchens to produce baked goods and "non-hazardous" foods for sale before the final inspection. So, if you love our berries, look for jam, cakes, and other goodies with them for sale at your market.

Sweet snap peas and squash are replacing strawberries. Adam and I are getting our act together with recipes. I've had them ready each week, but the recipe section of the site will probably not be in use this year. Instead, we are putting the recipes at the end of your weekly "What's in My Share?" e-mail. We're learning, but inside computer time is short during the growing season. By the time we can sit down at the computer it is late at night and we're not very coherent. This week you'll find some unusual uses for zucchini along with squash, onion, and spinach recipes. I hope they are an inspiration when you too open your frig door and ask yourself, "What should I make for supper?!"

I'm excited these days about my kitchen being finished! I know I've mentioned it but I've waited almost 5 years dreaming of one day enjoying the orderliness of a finished kitchen. Farmer Steve has traded hats this week...he's cabinet maker Steve. The boys have been running the farm "alone". So, while I wait, all my pans are stacked outside the kitchen and I step over the air compressor cord and sweep up sawdust. I praise God for His provision!

I had fun this week using all the spring vegetables! I made my first green smoothie shake. A dear sister encouraged me to visit the "Green Smoothie Lady" on UTUBE. Afterwards I whipped up a Colvin Family Farm version with our kale, Bok Choy, an apple, our strawberries, and a banana! The young men shied away from it but all my little ones and Farmer Steve really enjoyed it. I also made "That Beets All" Quiche, roasted onions, Green Eggs and Ham, LOTS of salads, vegetable platters with red carrots from my kitchen garden, plus steamed beets, broccoli and cauliflower from the fields. It's a fun challenge each time I open my refrigerator door!

I know your life is busy also, so I appreciate you visiting this blog. I want to encourage you to take time to do what's MOST important in life. The old hymn says,

Take time to be holy, speak oft with thy Lord;
Abide in Him always, and feed on His Word.

First thing each morning the Lord is waiting for us, His children, to spend time with Him. The story of Mary and Martha has been a big encouragement to me over the years. I purpose in my heart daily to "choose the better thing" like Mary did. I picture Jesus waiting for me by my rocker in the living room and I don't want to disappoint Him by not showing up! I get to sit by His feet each morning to learn of Him! I brew a cup of herbal or fruit tea to make this time extra special. Reading from the King James Holy Bible, praying for family, friends, and even you our share holders, along with copying Scripture allows me to talk to and listen to my Saviour each day. What a privilege! As you hustle and bustle about your day, take time for the TRULY IMPORTANT...seeking and serving Jesus Christ!

"And let us not be weary in well doing: for in due season we shall reap if we faint not." Galations 6:9

Abundant Blessings,
The Farmer's Wife
Val Colvin

As I was praying about what to write about this week a thought came to my head...What was I doing at the time? Well, I was cutting up store bought cabbage (the last from a late winter purchase) to steam. I had just peeled 3 freshly cut kohlrabi and slice them into the cabbage pot when the thought hit me. What is the difference between store bought vegetables and the ones I had been packing since early morning? (By the way it is now 8:21 p.m.) Here are some thoughts...

1. Our vegetables have been prayed over. Not only by us, but our church is also praying for rain with us...are you?

2. If you are about my age or a bit younger you have fond memories of hours spent pouring over the Sears and Robuck Wish Book each December. There was page after page of toy cars, dolls, games, building and craft sets that stretched our imaginations to the limit. This scene is similar to seed buying time here at Colvin Family Farm! My boys start planning when the first catalogs come in the mail in November...no we're not really done when I see them huddled around a new catalog from Johnny's Select Seeds, Fedco, Peaceful Valley, or Territorial Seeds. The furry grows towards the end of December as they have to be among the first to order to guarantee receiving their choice of snap pea or seed potato. Picture our 12' farmhouse kitchen table with about 5 boys huddled around a catalog...now you may get a glimpse at the care that goes into our seed choice. Whereas the seed pool used by commercial growers offers very few varieties of vegetables. The seeds are even "copyrighted" like the soybean with the poison "Round-Up" bread right into it. There are thousands of varieties, but only a limited number is offered to commercial growers. Commercial varieties are chosen for durability in shipment and short days to maturity, not taste. Our standards? TASTE, ability to grow in organically, and what our customers prefer.

3. Grocery store vegetables are grown in ground that is depleted of needed nutrients. How does this affect you? Well, the tomato that looks soo good most likely doesn't have the vitamins and minerals the Lord designed for it to have. We are duped into thinking we are eating healthy when we are eating "empty vitamins".

4. Each of the vegetables that we pack for you is picked by hand by a member of our family. Big farms have harvesters that are cruised through the field cutting the lettuce, picking the beans, or harvesting the corn, or they hire migrant workers seasonally to pick and pack their harvest for market. At this point we don't hire Mexicans, or other outside workers as other farms do. By joining with our farm you are supporting a local family farm...and all that it means to be a family.

5. Our vegetables are harvested and in your hands within about 24 hours. Store bought vegetables are sprayed with preservatives which enable them to last weeks. I can taste it worst on salad mixes that folks sometimes serve. These are poisons! We deliver shares weekly for that's about the shelf life for most of what we produce.

6. We pick RIPE vegetables. We live in a rural farming community. They specialize in tomatoes and pumpkins. Now, I'm not being overly critical of their methods, but they raise what you typically see in your local stores. They pick their tomatoes green, gas them, then ship them off...you are essentially eating a green tomato. Sound yummy?

7. I'll stop on the Biblical number of perfection...our vegetables! No, they're not perfect, but they are as close as you can get to having a garden of your own without the work a garden entails. We consider each of our fields a work of God. When your family eats a yummy fresh salad, bites into a sweet snap pea, or shreds up zucchini for a homemade bread, you are partaking of His blessing. Praise God for His provision with us, and enjoy your season of FRESH, LOCALLY GROWN GOODNESS!

So, what will your choice be? The convenience of the local store...or the path less trod to wholesome eating? The answer is plain to us...that is why we farm for YOU!

Have a great week! May God bless each of you as you seek His face.

"If my people, which are called by my name, shall humble themselves, and pray; and seek my face, and turn from their wicked ways, then will I hear from heaven, and will forgive their sin, and will heal their land." II Chronicles 7:14

Abundant Blessings,
The Farmer's Wife
Val Colvin

From the Field to Your Table

Greetings Shareholders and Friends of the Farm,

Another market day has arrived! We work hard as a family ALL of Friday to make it happen and I thought maybe you'd like to read about how your vegetables went from our field to your table....

Friday, May 27 dawned with a ground fog rising from the fields...another harvest day had begun. I wished that I could linger on my bedroom porch swing listening to the birds praise God for a new day and consider His goodness as the mist rolled off the pond...for like the birds that were flittering here and there gathering breakfast for their young, I too had 9 children and a husband that would soon want their large farm breakfast. We've been enjoying the "Green Eggs and Ham" recipe that can be found under recipes on this site...it's a great way to give your body a boost naturally first thing in the morning!

Before harvest can be accomplished right we have our normal morning chores...bathrooms need cleaning, burning of trash paper, dishwasher emptied, tables set, floors swept, and MUCH MORE. Once the basics are done we are more able to go on with our day without the stress of disorganization. After lingering over breakfast around our 12' farm table Farmer Steve taught our daily Bible lesson...we have sooooooooo much to learn to honor Jesus Christ as a family.

"DIVIDE AND CONQUER!" Boys head in all directions with harvest knives and black bus tubs....some are cutting kale, others are cutting our beautiful spinach, still others are cutting red lettuce and Romaine. Standing on our wrap around porch I praise God for the privilege of working together as a family.

In the farm kitchen I am busy grinding fresh wheat for bread. I'm only baking for bread shares at this point as our kitchen is in process still...getting closer to time of inspection each week. I can't wait! Soon granola, breads, cinnamon rolls, strawberry and strawberry rhubarb jam will be sold at each market!

I'm done pretty quick as I started baking before breakfast...up to the packing shed I go! It is fun to pack alongside my boys. :) I'm teaching Faith Anne how to pack also this year. It's amazing to watch them grow up and take on more and more responsibility. As I work packing 113 shares of spinach, kale, then large shares of lettuce, and eventually herbs I get my pony tail pulled, silly pictures taken, stories told, songs sang, and of coarse jokes that go over my head....all in a day in the packing shed on Colvin Family Farm.

Levi (5) is growing up, and has been given the privilege a few times to ride his bike to the mail box which is a quarter of a mile or more away by himself. We have VERY LITTLE traffic on our narrow dirt road to worry about, but it is still a big deal for him...and me. :) When he road his little green bike up to get the mail there was a 5 foot long black snake blocking the road. Noah (12) and Titus (14) went to his rescue. From where I stood in the packing shed, all I could see is that he stood in the gate of our farm for a long time just looking...then his brothers running up there....I guessed the rest before he even returned...on foot! The mail had come early and it was actually there. ...little boyhood is being left behind, but I still get glimpses of it and enjoy each one....picture a sandy haired little chap dressed in overalls running down a long path between snap peas in bloom with an armload of mail (including a box) with a big smile of triumph on his face....with a perfect explanation about his missing bike and a huge black snake! He's my last little boy in a loooooooong line of little Colvin boys. As he ran back up to get his bike I knew my years of motherhood to little ones were numbered.

I love the shed as it is now. (They plan on enclosing it.) I enjoy looking out over the field and watching the children come and go with wheel barrows of lettuce or bok choi. I love to watch the children picking together, hunched in the rows of vegetables making memories that will linger with them all of their lives. Charity (3) sat on a stack of seed potatoes beside my work area with her Dolly Rose and "sewing" a new dress for her. She isn't demanding, which is a blessing but chatters and sings with me. As lunch time came and went she got tired and I lifted her up on the table by the scales where she sat "Indian style" watching. By including her in my work, she'll be part of the excitement of providing the tastiest, healthiest, freshest vegetables available in our area one day. When we hit a stopping spot, she and I go to prepare lunch. Everyone is in need of a break as it's around 2 p.m.


When I had the farmhouse table loaded down with a huge fresh salad, fresh bread and warmed up leftovers I range the bell for the crew to head in. Eager, but tired children scrambled for the sinks to clean up. A collective sigh could almost be heard as we hold hands to pray...we continually give praise to God for the bountiful harvest He provides AND the strength to harvest it each week.

Charity (3) takes her nap on the porch on harvest days so we know when she wakes up. She loves to "camp" under a blanket tent that provides shade. I think most of the adults wish they too were young enough to have an excuse for a mid-day nap, but we don't, so off we go again to work. As the little ones get settled in for their naps Faith Anne and I work together to cut up some of the harvested vegetables to make a great pork stir fry for supper. (The recipe is listed on our website under "Recipes".) I love the convenience of stir fries. I can cut up all the vegetables ahead of time and place the tray of vegetables in my fridge hours before I need it. By the time I have the little ones down for their naps, and the men have regrouped in the field; we have supper planned and ready to cook. Time flies again as we wash, weigh, pack and generally have a good time. It's a beautiful day to be outside....

As afternoon turns to evening you will find us in the strawberry patch picking the dwindling harvest of berries. I sit on the edge of the field and the littlest children (that are now up from their naps) bring me quart after quart of berries to be sorted and packed for small shares. It's a tasty job, and I share the wealth of jamming berries with the little ones as they tote full quarts from the pickers in the patch to me. We all love a good strawberry, and Lord willing we plan on planting more this fall for next year. This was our first year of large scale berry production and we've learned a lot. Thank you for being our "guinea pigs". After the 65 small shares of strawberries are packed we pack large quarts for table sales since there isn't enough to pack for large shares. Charity (3) and I get a ride back to the house in the back of the truck with LOTS of yummy berries!

The smell of fresh cilantro and dill hit me as I arrive back in the packing shed to help with the final packing chores. It may be a challenge to use the cilantro right now without fresh tomatoes, so if it's still in your fridge by the middle of the week, consider drying it in a gas oven overnight with just the pilot light to keep them warm. Then you'll have cilantro even if we are not harvesting it when the tomatoes are ripe. Some folks like to snip it up into small pieces for their salads..."to each his own" as the saying goes! The dill's harvest couldn't be timed better with Memorial Day picnics on Monday. My recipe for using it in potato salad will be posted soon with my other summer recipes. Enjoy!

IT'S TIME TO PACK SHARES and it's not pitch dark yet!! This is everyone's favorite time of the packing day. The little ones and I don't usually get to help unless we're really making good time. Today we are praise God! Levi and Charity started to tote the boxes as the men assembled them from one end of the shed around the outside (we were still packing herbs) to the pile at the other end. It was fun to watch them. There aren't many jobs Charity can help with, but this is one of them. After a few trips she tired and got a two wheeled dolly to tote them. (Smart girl eh?) Eventually I'm boxed in on one side and we're ready to pack shares. I quickly ran down to the house to turn on the rice cooker. Back in the packing shed, long tables have been set up outside the walk in cooler and boxes of packed vegetables are being brought out and placed in a particular order on and under the tables. Only the adults are allowed to pack shares and the younger boys close boxes and stack them. First the farmers fill a few boxes and work out a packing system....then I'm taught how to. :) Then off we go! I had to pack quickly to keep the line going or there was good natured jostling among the packing crew! Since everyone else is 6' or taller I have to stretch quite a bit to get into boxes...they don't take that in account! It's fun though, and in no time at all we have the small shares packed. After a shuffling session we're ready to pack large shares, and the process is repeated. It felt like we had them all packed in well less than one half hour! Hours go into preparation, then the packing is done in a snap!

My part in the packing process is now over, so off I head to the farmhouse kitchen to finish supper. I have "servants" like the Proverbs 31 woman...only mine don't need feeding like hers did...only maintenance and electricity. My rice cooker is one of my servants. We use it a lot. The rice cooked automatically and is warming now as I stir fry the pork, green onions, oriental sliced organic carrots, our broccoli, bok choi, mushrooms, and pea greens. I used chicken bouillon in the water to make a yummy gravy and thickened it with cornstarch. This was the perfect supper for 9:30 in the evening...nice and light.

After a late supper the boys all head out to divide the leftover harvest of vegetables for table sales and pack the vehicles. By 10:30 boys were claiming showers, and readying the cash boxes for another day in the city marketing. Soon your vegetables will be waiting for you at your local farmer's market.

Now you know the story of this week's harvest...it ended MUCH EARLIER than most weeks. Even though I live and work on a farm; I stand in awe on how the Lord provides for all our needs. The seed is sown, the Lord waters (or we do) and after tending the harvest comes. Praise His name!

I hope you pray for us, your farmers. We're a real family like your own....but with several added challenges during the growing season...long hours, lots of additional demands that there isn't time to cover, little ones to train properly even if we are busy, and the financial challenges all small farms face. The spring rains seem to have slackened all ready. So again this year, please also pray for rain throughout the season. We are always faced with watering challenges and may have to drill another well in the near future, so please also pray for wisdom.

" For the earth which drinketh in the rain that cometh oft upon it, and bringeth forth herbs meet for them by whom it is dressed, receiveth blessing from God."
Hebrews 6:7


Abundant Blessings,

Your Farmer's Wife

Val Colvin

Greetings Shareholders!

Well, you've brought home your first share...I pray you are as excited as we were as we were packing them! It continually amazes me to see how the Lord multiplies the harvest...10 shares or over 100! With all the wet, cold weather it has been a challenging season so far!
Harvest day dawned grey and unpredictable as usual. The boys are scrambled to get the harvest done in the morning. Farmer Steve and I love the optimism of the family when they set these goals...BUT when the rain swept across the field, they had everything harvested but the strawberries which take a couple of hours just by themselves. Everyone SCRAMBLED to get under the packing shed where they cleaned green onions, and packaged the rest of the vegetables during the afternoon. Instead of stopping at lunch I served a picnic lunch during a break in the rain. Our family works together....let's meet the farm hands.

Farmer Steve- With almost 35 years of being an industry time study analyst/efficiency expert/engineer he brings a lot of wisdom and balance to the farm crew. Steve loves the Lord Jesus Christ with all his heart and leads our family in the narrow path the Lord has called us to. Steve delivers shares to the Dayton market on Saturday morning.

Farmer's Wife - Val is a wife, mother, baker, seamstress, teacher, gardener, (This is the opposite of farmer in the boys eyes!) herbalist, laundry expert, and much more. She seeks to honor God in her calling to the mission field of "home". She bakes bread and other goodies for shareholders and eventually for table sales, and feeds the crew well.

Adam - Adam is 20 years old and our web designer. He loves the challenge of the Internet, and handles our online market websites and correspondence. He began gardening as soon as he could walk and helped begin our first CSA in 2003 in Dayton, TN when he was 13 years old. Farming is in his blood and he has a lot of ideas for the growth of our farm...that's where Farmer Steve's wisdom and balance becomes important. If God blesses, Adam will be the "mover and shaker" of Colvin Family Farms. Adam deliver shares to the Market Square Farmer's Market on Saturday mornings.

Caleb is about to turn 19 next week and he's our steady fellow. He is a tireless worker...or it seems like it. If there is a chance it can be plowed this season, he gets it done if the tractor cooperates. (You cannot plow wet ground.) He is a sophomore in Bible College and is taking his finals as he plots how to get the planting done. Caleb delivers shares to the Dixie Lee Farmer's Market in Farragut on Saturday mornings.

Isaace will also have a birthday next week. He'll be 17, and a senior in high school. He's rearing and ready to be a full-time farmer next season. Isaac too has LOTS of ideas and has set out to fulfill one this season. He has a vision of raw honey and has built his first hive and is awaiting the delivery of his bees. He is a leader of the younger crew at times and is building his leadership skills. I'm proud of him! Isaac is Adam's "apprentice" this season at Market Square Farmer's Market.

Titus is 13, and entering our home school high school this fall. He has visions of earning his first "million" this season selling cut flowers. He has made his own garden and has lots of flowers planted. I praise God for gifting the boys in many areas that will compliment the farm. Everyone is finding their niche. Titus is an important member of the work crew...weeding, planting, harvesting, and packing. Look for Titus at the Dayton Farmer's Market as Farmer Steve's apprentice.

Noah is 12. He is our impish member of the field crew. If the leader turns their head for a few minutes, he and his little brother Luke (8) will be wrestling in the grass or playing Indians hunting bears in the brush. Noah got saved last week!! We were so excited to see God speak to his heart and him respond! Noah will be Caleb's apprentice at Dixie Lee Farmer's Market on Saturday mornings.

Faith Anne is 10 and an essential helper in the kitchen and kitchen garden. She is learning to sew, can, garden, and helps care for Charity Rose (3) outdoors. She too was saved last week! God is blessing us richly!

Luke is 8 and a very important age on our farm. He's not the little boy anymore, but is stepping up to do a young man's job. Luke loves math, (he wanted to continue during the summer so I got his next book and he delves into it daily for fun!) anything to do with machines and discovering how they work, and also is a ready cohort to any of Noah's imaginative ideas. Luke will be my right hand man on Saturdays as he is too young to go to market. He is looking forward to fall shareholder's day when he can meet everyone.

Little Levi is 5 and a ready worker. His main self-proclaimed job is making sure I have vegetables from the harvests. He was gathering bits and pieces of rejected vegetables Friday and brought them to me over the coarse of the day. By night's end, and time to go to revival, I had a few sad looking Bok Choy, a handful of radish, and a half dozen broken green onions. :) I've been having fun using these bits and pieces in dishes this weekend. Levi is always ready to follow the big boys in their capers or play with Charity Rose (3) when he's tired of field work.

Charity Rose is the cutest member of the crew, and is now 3 years old. She wanders up and down the rows "helping", visits the packing shed, and delivers smiles everywhere she goes. She loves to sing, and accompanies herself with a ukelele. She and Levi have their first garden this year. It's a 4' X 4' square foot garden...they have a hodgepodge of of vegetables and flowers planted. What they decide not to grow, they simply uproot and discard...they sure are cute!

...Back to harvest day...the rain came and went most of the afternoon until we needed to harvest the strawberries...then it POURED. The boys put their hooded winter jackets (which we haven't been able to put away yet this year!) on, gathered bus tubs and headed up the drive to crawl up and down sixteen rows of strawberries for the share boxes. The berries were beautiful and washed when they arrived in the farm kitchen to be packed....

Speaking of the farm kitchen I haven't mentioned what we had been doing all day. We don't have a lot of bread shares sold, but those that have opted to have a loaf of bread to their shares I pray are enjoying it. I baked several batches of bread while Faith Anne (10) baked a triple batch of a butter cake for her big birthday party we had Saturday night. In between batches of bread I packed strawberries from Thursday's picking from 10 a.m. until 5:30 p.m. when we left for revival services at church. This was about the time the boys finished picking the berries. Warm showers felt glorious!
We had a great revival last week at our church, Victory Baptist Church, in Dayton. Brother Phil Kidd was the evangelist. This is the link to his webpage, which is WELL WORTH THE VISIT. www.drphilkidd.com. Two of our children, and 5 others were saved. Brother Kidd's message on the family was a HUGE encouragement to me.
When we arrived home we quickly got the sleepy children into bed. All of the adults (5 of us) packed shares and strawberries...until 1:30 a.m. when things were finally cleaned up. I'm sure glad we set a goal of being done by noon! ha ha! I am NOT complaining. I take delight in working together with my family. There are trying moments with each harvest...I just expect it. A lot of farms hire Mexicans to pick and pack for them....We "hire" 3-21 year-olds that are learning to work because it is Daddy's vision for our family to live a "quiet", simple life, honoring our Lord by learning to work like men and women were created to. We also find great joy in meeting your needs for delicious, naturally grown vegetables.

As we begin another week I'm counting my blessings of family. I have older children also that come alongside me and help out when we need them. My older daughters Missy and Hope helped me pull together a BIG birthday (we only have parties for our children on their 5th, 10th, and 16th birthdays) for Faith Anne on Saturday night...after a long packing day and week of meetings each night. Hope sewed a Princess dress complete with tiara for our medieval theme. Missy and Faith Anne made a FANTASTIC castle cake to crown the "authentic" feast. There was a treasure chest filled with treasure, and knights practicing jesting in my living room. (You guessed it! It rained!!)

We believe God's word, the Holy Bible. Children ARE A BLESSING from God. This world would have all of us believe differently. The message from the "ruler of this world" is that children are costly, rob you of pleasure, and hinder you from being all you should be. The truth is just the opposite! Children teach us to give of ourselves, they give us delight, and when we serve a child in Jesus' name we are freed to be all Christ created us to be! From the "baby" girl who shares her delight with everyone she meets each day, to our oldest son serving our nation in the Middle East; we are blessed to have a family that loves our Saviour, and loves family.

We are YOUR farm crew, the Colvin family. We are looking forward to getting to know each of you and your families. It's important to us! We LOVE TO HEAR FROM YOU. So drop by our facebook page, or send us a note at our website. Your stories are read aloud during our meals and help us to return to the field or packing shed with renewed vision of who we are serving.

"Lo, children are an heritage of the Lord: and the fruit of the womb is his reward."
Psalms 127:3

Serving You Together,
Abundant Blessings,
The Farmer's Wife
Val Colvin

ARE YOU PREPARED?

This was posted a week after it was intended- 5/6/11

As I made supper tonight out of bits and pieces of leftover vegetables from our early markets I pondered the pleas for help last year when families were getting their first share boxes. "What do I do with all these greens?" "How do you use this... and what is it?!" "My refrigerator looks like a vegetable bomb went off in it!" "Leftover vegetables from last week are getting mixed up with my new vegetables and I am wasting some!" The comments rolled in until everyone came up with their own system, or gave up. I'd like to share some of my "survival strategies" when the blessings start rolling in!

#1 It's time to clean out your refrigerator. I mean, REALLY clean it out...think of it as a spring clean. Look at all those jars of condiments...tiny peppers that were too hot to eat, salad dressings that have sat for weeks (maybe months) and those leftovers that no one ate and got lost in the refrigerator shuffle....be ruthless and CLEAN IT OUT. Keep what you will use and "compost" the rest. Try and devote a shelf plus a drawer if possible to vegetables. Wipe the whole thing down well, and plan on doing it each week as you store your vegetables.

(A side note right here...I HAVE A NEW REFRIGERATOR!! My old one was a hand-me-down from my mother-in-love, and was going on 40 years old. The one the Lord blessed me with through my husband is alllllllllllllllllll refrigerator...no little freezer on top. I REALLLLLLY LIKE THIS REFRIGERATOR. For the first time in my married life there is room!)

#2 Think through how you handle the fresh vegetables you now use. Does your family eat fresh salads daily like mine? How do you store the lettuce and other greens? I didn't have a method until recently that really worked. It took a bit of an investment, but we found rectangular plastic (I know, but it will save on bags in the long run.) containers that stack nicely two to three high that are long enough for the full depth of the shelf for the different greens. After I wash and spin the greens I store them in the containers for quick meals.

#3 Think through how you will rotate your vegetables. Some vegetables store well over a week...beets, carrots, radish, and a few others. One idea is to use different colored twist ties on
your bags, use a "sharpie" marker to date and label them, or rotate your stacked vegetable containers. The ideas are endless. But the most important thing is to plan your week's meals around what you receive in your share! Plan on using your vegetables weekly. I will help you with recipes that go along with the weekly harvest. If you can, buy the cookbook we will be offering soon. It was my "Vegetable Bible" last year. I will put a cookbook review up of it latter this week.

#4 One more adjustment you should try is to make time in your Saturday (Thursdays in Crossville) for washing, trimming, and storing your vegetables. You will be more likely to use the vegetables if they are handy to use. This spring I have given up with picking early spring greens as the weather has been cold (we had a frost yesterday 5/5/11 and it was in the middle 40's this morning 5/16) and WET, WET. I actually began buying salad greens! They are expensive, but I enjoyed the convenience of clean organic greens. It will take a few minutes once a week, but you can still have the convenience you have enjoyed. If you have a busy family as I have, make it a family affair. Little ones love to swirl greens in a clean sink of cool water, and my boys love to "twirl" the salad spinner. I also snip the beet greens off the beets about an inch above the bulb and store them either separately or with the chard for quick stir fries. I keep a special basket for the new potatoes (I hate mixing them in with the store bought kind!) under my sink. I also keep a special basket on my counter of tomatoes latter in the summer as they should never be refrigerated. Squash, cucumbers, and carrots are delegated to the crisper drawer, while I cut the roots off the green onions and put them in a jar that is filled about 1/3 full of water. By having everything stored clean and ready to use, I am more likely to use them when pulling a quick meal togehter. As the season progresses, I'll give more tips on how to store your bounty.

The family has finally finished picking the strawberries and gathered around our 12 foot farmhouse table for supper. I had supper waiting for them...two loaves of fresh whole wheat bread, a fresh salad make of OUR GREENS!, and a dish I named garlic chicken linguine. (It had bits of mushrooms, garlic, green onions, and asparagus in a garlic chicken cream sauce served over pasta...they told me to give the recipe to ya'll...now to write it down. :)
A handful of Swiss Chard is soaking in the sink and 4 green onions were just handed to me...this is just he beginning of a busy growing season...the challenge? Cooking with a little of this and a little of that...and at times canning / freezing A LOT OF THIS AND A LOT OF THAT! Take the challenge yourself! It's time to prepare now.
As I ponder on being prepared for the coming blessings of our farm, I want to also be prepared for the Lord Jesus Christ's imminent return. Are you? With the uncertainty of the world around us, the signs of His appearing are everywhere! You cannot count on entrance to heaven by being good, being a helpful person, or because you give to the needy. There is only one way, through Jesus Christ. You can't earn salvation or eternal life...IT IS A FREE GIFT!

"For by grace are ye saved through faith; and that not of yourselves: it is the gift of Christ Jesus. For by grace are ye saved through faith, and that not of yourselves: it is the gift of God: Not of works lest any man should boast."
Ephesians 2:8,9

Until Next Week,
Abundant Blessings,
"The Farmer's Wife"
Val Colvin

Well, our spring farm day is now over. What a day! Though it was cool with the wind whistling the last tune of winter, we enjoyed a great day. I enjoyed the children's tours...scooping out a sprouting potato and seeing the worms working the ground nearby, explaining why the shell of the seed (seed coat) was still clinging to the melon and squash transplants in the greenhouse, playing with the dirt that fills the flats, and tasting fresh picked strawberries! I always delight a child's enlightened face...Though we waded through the muddy fields to do all this, it was well worth it.

After a dinner of chicken ka-bobs, tossed salad, potato salad, "fresh" frozen greens from last fall, and many delightful dishes our shareholders brought we sat around enjoying new friends and brainstorming ideas for farm growth with seasoned shareholders. Then we all bundled up and took a tractor ride. It was beautiful and peaceable in the woods as we drove down the farm road towards the waterfall which we found running at flood stage. The children in the group scrambled up and down the bluff (all the younger ones were kept back from the edge) and enjoyed the ruggedness of the scenery. We were all glad to get back to the warm farmhouse for herb teas and homemade hot cocoa.

Don't fret if you were unable to come to the farm today. We have exciting ideas for a fall festival to close out the season in November. So, as soon as you hear the date, put it on your calenders and join us if at all possible.


" Welcome!" new shareholders! Please help us spread the news that we'll have full shares available right up until our first market which is approximately 3 weeks away! (Weather permitting.)

Abundant Blessings in Jesus' Name,
The Farmer's Wife

"For the earth which drinketh in the rain that cometh oft upon it, and bringeth forth herbs meet for them by whom it is dressed, receiveth blessings from God." Hebrews 6:7

The “Cabin Fever Edition”

From the Farmer’s Wife

Hello friends of the farm! You all are constantly on our thoughts. It is funny how our shareholders are now “family” to us. We even have a Christmas picture on our refrigerator from one family that sent us a Christmas card! This is a great way for us to remember to pray for you during the winter. Our boys (Adam and Caleb) keep telling humorous stories about delivery times…some of the stories about folks splitting shares are hilarious! We share memories of your children harvesting vegetables from our fields for the first time on a farm day, letters we received from you all and prayer requests from you keep you constantly in our thoughts.

We have had 5 or 6 snows this winter with very cold temperatures down in the single digits…We had around 14 inches of snow and ice with the last "doozy" of a storm. We have been blessed to be able to stay at home after 34 years of public work without the pressure of traveling down the mountain in hazardous weather. We even had church at home 6 times this winter! When it snows the 18 rows of strawberries look like snow tunnels with the snow, covering the row covers on hoops. It makes a pretty sight. The children have enjoyed playing in the snow more this year than in many a year in the past. They have sledded, built forts, had rowdy snowball fights, (with snowballs hitting the front door as one ran inside for protection) and hiked in its freshness. What can bring more thoughts of our loving Saviour, Jesus Christ than a fresh covering of deep fluffy snow? The pureness of our Lord along with His promise to make our hearts “white as snow” when we accept His cleansing is always an encouragement to me!

The men (Farmer Steve, Adam, and Caleb) have spent the winter organizing the paperwork from the last growing season, tax preparation, PLANNING, ordering, and the latest and GREATEST ACCOMPLISHMENT is our new website. I am so proud of Adam (20) who designed it for us. IT TOOK A LOT OF WORK…weeks of square eyes and frustrating moments, but he has taught himself how to design a better web page. We pray you enjoy it and it is easier and more pleasurable to use. You will see some changes this year. The Farmer’s Wife will have a blog instead of a weekly letter. There is a separate page for recipes. Now you will not have to wade through all my “jabber” to find the recipe you need quickly. Over 100 pictures will bring the beauty of our farm right into your home! Customers kept saying, “Please, more pictures!” Well, now you have them! Once the snow melts…if it ever does, there is a long list of outdoor projects to complete. So their warm and cozy indoor days are numbered!

Our family school is chugging away. We are studying the basics of writing, math, Bible, italic handwriting and spelling along with our unit study on world geography and missions. We move slowly, and are done with North America/Central America, and are now “basking in the balmy weather of Central America” while there is snow on the ground outdoors! We are finishing a 5 X 5’ mural of the Amazon Jungle this week that has been fun to create! I have learned so much! Ha ha! I did not really begin to learn until I began home schooling, and enjoy learning right along with my children these past 23 years. We are really praying that our children will see God’s heart for people all over the world during our studies, and get a burden for their souls themselves. We read aloud biographies of great missionaries along with our studies…Cameron Townsend and Nate Saint being our favorites. We plan to be done in time for planting season. We believe that life is school…so actual life experiences are far more important to us than bookwork. We concentrate on bookwork and our unit studies in the winter, and then move our classroom outdoors for biology/botany, and the work experience that is so important for our young men. After mid-April, we all work full time outdoors.

The farm kitchen is in the process of being finished for state inspection. Faith Anne and I will prayerfully be busy in the kitchen baking breads, granola, and other products for you! We are excited about this new expansion of our farm. I hope to begin using our fruits and vegetables in our baked goods for added wholesomeness. Lord willing, one of the first products will be using our Certified Naturally Grown strawberries in making strawberry jam!

I prefer to bake and cook with naturally grown/organic raw ingredients…Whole wheat berries are ground into flour MINUTES before mixing, raw honey, sea salt, cane juice crystals, (raw sugar) extra virgin olive oil, fresh nuts, and more. I even enjoy using the grains we grow ourselves after they are harvested, near the middle of the season. We LOVE the taste of our own rolled oats and ground wheat. With our new website’s capabilities, you can reserve a loaf of bread each week to be packed with your share! Bread will be less than 24 hours old with freshly ground wheat! Reserve yours when you sign up for your share.

The raised bed garden will be back in my hands this season. I am looking forward to having a kitchen garden once again! Faith Anne, Charity, and I will grow for our family and will test new varieties for future sales. There are 1025 square feet of growing space, not counting the herb garden that is not divided into square feet. Many of you are experimenting with container or raised bed gardening. When we talk, you have lots of questions. To meet this need, we are considering hosting a Square Foot Gardening workshop if there is enough interest. Please contact us soon if you MIGHT be interested in spending a day on the farm learning, picking your own salad lunch, and fellowshipping. There would be a small fee for this workshop.

We are enjoying soups and homemade bread on these cold, snowy days. One of our favorite soups is 9+ Bean Soup. It used to be called 9 Bean Soup, but I kept adding leftover beans, and a few grains like barley to it, so we renamed it. The bucket full I am using right now is around 15-bean soup! I use our home canned tomatoes, and the hocks or bones from our hogs to season it. Use what you have, and then if you use many tomatoes during the winter, learn to freeze, dry, or can them next summer. (That is another idea we had…preserving workshops where you learn the basics of freezing, drying, and canning fruits and vegetables. If you are interested in this idea, please write and vote “YES!”  This does not commit you, but lets us see the interest level for these workshops.) Make your favorite quick or yeast bread to compliment your steamy pot of soup and you will have your family coming back for seconds!

9+ Bean Soup

To make the bean mixture, mix 1 lb. of Black, Pinto, Navy, Kidney, Split Pea, Lima, Lentils, Barley, Cranberry, Jacob’s Cattle, or other beans you have available. This should last most of the winter. I store mine in large canning jars on the shelves in my kitchen.

2 Cups of your Pre-mixed bean assortment

1 qt. water

2 qt. canned tomatoes

1 large onion

Ham bone, soup bones, smoked sausage, or as the lady who gave the recipe to me makes it…with a whole roast of your choice.

   Take 2 cups of your bean mixture and soak “overnight”. (The quickie method is great if you, like me, do not think ahead. Boil beans in water to cover for 3 minutes. Cover and let sit for 1 hour. Rinse, then proceed.) Drain and rinse beans. Cover with water, onion, and seasoning meat. Cook until beans are tender. Remove meat to a tray. Add tomatoes and heat through. Remove meat from bones and cut into small pieces. Add to soup mixture. Salt and pepper to taste.  Serves 8

Well, this is my first blog/letter for the season. I hope to write weekly as the season starts gearing up. Have you signed up for our CSA yet? Guarantee you get a share by signing up soon! Also, do not forget to contact us about your interest in the farm day workshops I described so we can plan our 2011 season. We are here to serve you!

May God bless each of you as you head into 2011. He has been our SALVATION, OUR PROVIDER, our Wisdom, our Shield, our Light, our Hope, our High Strong Tower of Refuge, our Peace, our Assurance, our EVERYTHING in 2010, and I KNOW He will be there in 2011. Praise Jesus’ Holy Name!

                          Abundant Blessings,

                          The Farmer’s Wife,

                               Val Colvin

“Hold up my goings in thy paths, that my footsteps slip not.”  Psalms 17:5

CSA Week 24

From the Farmer’s Wife

Week 24

   Greetings from the whole family at Colvin Family Farm.  We are alllllllllllllllllll heading out to pack your shares and enjoy a beautiful fall day together! I’ll pop in and out of the farm house to check on a big country dinner that is simmering and write a bit to you today.

   We finally got more rain yesterday!! We appreciate God’s good and perfect gift of rain more than most folks when it comes…The crops in the field are taking off once again; this will allow us to continue selling at Market Square, Lord willing, after we have finished our 2010 CSA year!

   I’ve popped in to change a wet two year old and thought I’d warm up a bit and write ya’ll. I’ve been delegated to bagging Nappa Cabbage…123 heads of it. J When you work with one vegetable for a long stretch of time, you get to know it well. Some of the heads are soo big that I am having a hard time fitting them into those persnickety grocery store plastic bags…you know the kind. They keep us all humble trying to rip them off the roll and find the right end to open. Some of these beautiful heads could easily fit in a shopping bag instead. I think of them as a type of flower the way they form a rosette. There will be a few bugs as they enjoy them also. The dark outer leaves have the most chlorophyll so I have purposefully left them on unlike most grocery stores. I hate waste…and the farming industry is full of it. Napa Cabbage is fullll of fiber and more vitamins than normal cabbage; here are 8 ideas on how to use what you’ll find in your share….

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

Napa Cabbage Salad

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4cup cider vinegar
¾ cup canola oil
½ cup sugar (can crystals or natural sugar)
2 tablespoons soy sauce
 1.  Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F.
3. Make the crunchies. Melt the butter in a pot. Mis the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degree oven, turning them often to make sure they do not burn. When they are browned remove from oven.
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil 1 minute. Remove the pan from the heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies wil get soggy.
Serves about 6 and takes about ½ hour to make.

   Isaac just filled my sink with kale (his favorite) so I’ll be back in a while to wash and chop them…and chat with you…napa cabbage; here I come!
   I’m in the warm again…a northerly wind along with cool temperatures is reminding me of the changing season all around me. I’ve packed dikon radishes, green beans, and have been teased A LOT by my boys. (Feel sorry for me? Really I am thankful for their playful ways.)
   Adam wants me to give directions again for basic steaming of greens. That is how we eat our greens (basically any kind)…no extra time and calories are needed.
   Bring a large kettle “2/3 full” (I’m a big believer in using as little water or broth as possible. Think of all the vitamins you waste in the water! Steam them instead of boil them. We have “waterless” cookware, so I use about 1 cup in the bottom of my LARGE canning kettle.)  of salted water, bouillon  or broth to a boil. Add greens. Star timing when you put the greens in. Boil. (I steam as I said.)
Beet Greens 3-4 minutes
Broccoli Raab 3 minutes
Collards 10-20 minutes
Dandelion 1-3 minutes
Kale 5-10 minutes
Mustard Greens 2-5 minutes
Swiss Chard 1-2 minutes
Turnip Greens 4 minutes

These times are for the leafy parts, but I include as much as the stems as possible…Kale is about the only one I feed the stems to the hogs. Some people keep the larger stems separate and put them into the kettle before the chopped leaves. (I have far too many to take the time to do this.)
  Those of you that are struggling to keep your refrigerator organized may want to start freezing a part of your weekly share of greens. When ya’ll come out for our fall shareholders day on November 13^th may want to glean greens to freeze. Here are the instructions for doing this:

Freezing Greens

Cut off lare, tough stems; discard all damaged leaves (to save on waste, just pinch off the yellow or otherwise damaged leaves). Wash thoroughly several times if extra dirty. Blanch 1 lb. greens in 2 gallons of water. Blanching times don’t vary too much. All greens except collards (3 minutes) and spinach (1 ½ minutes) are blanched for 2 minutes. Blanch – to emerse in boiling water, begin the above timing when the water returns to a boil. Cool all blanched greens in cold water, drain, package and freeze. (When I’m blanching a quanity of vegetables I use a gallon milk jug that is filled with water and frozen to keep the water cold. I sure beats cracking ice!)  I find that freezing in quart or pint freezer bags are more space efficient. Lay bags flat on a cookie sheet, stacking the bags carefully. When they are frozen solid, transfer to freezer compartment.
   While we’re speaking of freezing vegetables for the wintry days ahead, I’d like to mention freezing peppers. My family is not big on cooked peppers, but I always freeze diced peppers in a very convenient way…by following the directions I give, you’ll be able to reach into a freezer bag and pull out only the amount you need for a particular dish.

Freezing Diced Peppers

Wash, core, and dice peppers (You can freeze any type of peppers in this fashion.). Place the cubed peppers on a cookie sheet and place in your freezer. When the peppers are frozen, place into a freezer bag and store where you can easily “grab a handful” when needed. I use these on pizzas, spaghetti sauce, in omelets, and many more dishes.
    I’m back in again…today has been filled with many outdoor tasks since I am not finishing and packing sprouts or baking. There are soo many things that need to be done…I’ve bunched kale for table sales, packed ½ pound bags of the yummiest looking mixed greens for shares, I’ve bunched the cheeriest looking red radishes, green beans and more. At times I worry that you’ll get enough as it would take 4-6 shares worth to feed my crew! If you are funning short, just ask for more!
   It is now 6 p.m. and the family is now focused on cleaning black beans. Don’t take that too literally! YOU WILL HAVE TO CLEAN AND SORT YOUR OWN BEANS ONCE THEY ARE BROUGHT HOME! I have broken a tooth on a rock before from using dried beans. I stress the importance of sorting beans with my little ones who do this job for me. We have pulled the plants, threshed them, and are winnowing them. Next a team sifts them through hardware cloth removing MOST of the rocks, sticks, and morning glory seeds. The rest will be up to you. We will not be held responsible if someone bites down on a rock…we are doing our best.

   Now that I’m said that, let’s get on with one of our favorite dry beans. We got through about 100 or more quarts of canned dry beans in a year. I put them in tacos, in my salsa dip, in chili, and whenever the “spirit moves” when I’m cooking. When combined with a grain (rice, homemade bread, etc.) it becomes a complete protein that rivals meat in protein. I’ll share a few of the above recipes with you….understand I don’t have concrete recipes, just do what looks right. J

  The first recipe is one of our lunch favorites when combined with fruit. When you home school your children, they do outgrow peanut butter and jelly…try this!

Chips and Cheese with Black Bean Salsa

Tortilla Chips (These become a “cheap” lunch when you buy them in bulk at Sams)
1 quart salsa
1 pint black beans, canned
1 bag of shredded cheese
   Lay a single layer of tortilla chips out on a cookie sheet. Sprinkle cheese liberally over the chips. Place in 350 degree oven until the cheese melts.
   In a saucepan, empty a jar of salsa and black beans (pintos work good also) in and heat thoroughly.
   Serve a small bowl of salsa dip on a plate of “Chips ‘N Cheese” to please your family!
   I just inherited a crockpot from my Daddy…it’s a fabulous one with three bowls that are 2,4, and 6 quarts! I’m going to be able to make our favorite black bean chowder in it this winter! Here is the recipe:

Hearty Black Bean Chowder

1 medium onion, diced
1 (25 oz. or two quarts of home canned) can black beans
1 (15 oz. or 1 quart home canned) diced tomatoes (for extra zing use tomatoes with jalapenos in them)
1 cup frozen corn (or a small can of store bought)
1 (25 oz.) cans fat-free refried beans (the hot ones if you like spicey. If you have a grain mill, ask me for my recipe for instant refried beans that we make!)
1 cupt fat free chicken broth (or vegetable broth…save the water when steam vegetables in the freezer and add to it until you have 1 cup portions)
3 tablespoons taco seasoning
½ -1 teaspoon cayenne pepper
1 tablespoon chopped garlic
¼ cup fresh cilantro, chopped (optional)
sour cream to garnish
Very Optional:
1 ½  cup chopped chicken, leftover roast, or browned hamburger/ground turkey
   Combine everything EXCEPT cilantro and sour cream in a crock-pot or on the stove top in a large saucepan. Cook in crock-pot 8-9 hours. I like to turn the crock –pot to high the last half hour to allow soup to thicken. On stove top, cook on medium heat until slightly thickened, about one hour. If using, top each serving with a dollop of sour cream. We like to serve this chowder with tortilla chips for fun scooping to eat!
   I know that you’ll not get enough dry beans in your share for the following recipe, but with dry beans so economical, I’d like to share one idea I’ve found to save time and money!

Thrifty Home Canned Beans

Wash quart canning jars thoroughly. Sort beans carefully. (I’ve trained my little ones to do this job…they love it!)  Line up your jars onto a sturdy cookie sheet or baking dish. Using a funnel, fill your jars 1/3 of the way full with dry beans.  Do not add salt to the jars until serving. It makes the beans tough. Add seasonings.
Seasonings: (I like to use dry seasonings to make the process quick and EASY!)
Mexican Black Beans – onion (dry is quick) garlic, cumin and ham
Pintos – onion, country ham or bacon ends and pieces – these make quick refried beans
Red Beans ‘N Rice  - garlic, onion, bay leaf, ham or sausage (serve over rice)
Black Eye Peas – onion and seasoning meat
   Pressure can for 90 minutes at 10 pounds pressure. This is a fun family project that the preparation is done and over with quickly…the time consuming part is the processing which can easily be done in the coarse of the day.  If you don’t have a full canner of beans you can can meat, cubed potatoes, or water at the same time and pressure.
 Today at dinner (2 p.m.) I made a “clean out the fridg” vegetable mixture….daikon radishes (which are new to us this fall), carrots, leeks, onions, and tiny red radish for more color. It was okay…but there has to be a better way to enjoy my growing collection of diakon radish. I did an Internet search and came up with a few ideas. I’ll share them with you.

Overnight Chinese Daikon Radish Pickles

Recipe:
1 1/2 c cubed daikon radish
 ¾ t. kosher salt
1 tbs rice wine vinegar
1 tbs water
2 heaping tsp sugar
drizzle of sesame oil
In a mixing bowl, toss daikon radish with a bit of kosher salt and set aside for about 30 minutes, until the liquid from the radish is released. Drain. Rinse the salt off the radish and pat dry. Add the rice wine vinegar, water, sugar and a bit of sesame oil and stick it in the fridge for about 8 hours. This keeps for about 2 weeks in an air-tight container.
“You can make variations of this with Napa cabbage and carrots. I recommend eating this as an palate-cleanser with heavy Asian dishes such as duck, Chinese 5-spice beef or broiled chicken.”
   Another site had a surprisingly easy variation…

Overnight Chinese Daikon Radish Pickles

1 ½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teasopoon ground black pepper
¼ teaspoon sesame oil (optional)
   Ina mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to t2 tablespoons of water is released, about 30 minutes.
   Drain and rinse daikon, removing as much salt as possible. Pat dry. Return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
   This week I’ll make my first fall beef stew. In my mind, stews are for cool weather and served with yummy muffins! I’m going to try diakon radish in it for the first time. I like to play with the ingredients…sweet potatoes, cubed butternut squash, turnips, and now diakons are my extra additions to fool around with. J

Val’s Beef Stew

1 lb. cubed beef stew meat or cubed venison
flour
salt
¼ cup lard, or your choice of oil
water
beef bouillon
garlic powder (start with 1 teaspoon, then adjust)
carrots, sliced rather thick
onions, cut in wedges and separted
Cornstarch
Optional ingredients: cubed sweet potatoes, cubed butternut squash, sliced diakon radishes, or even a sprinkle of cinnamon
Dredge meat in flour seasoned with salt. Place in a dutch oven or stock pot and fry in oil (there is a term for this, but I’m tired and it won’t come to me) until the meat looses its color. Cover with water. Let simmer about 1 hour. Add vegetables and seasonings to meat and cover with water. Let the vegetables simmer slowly until tender.
   If you like a thick broth like I do, thicken with a few tablespoons of cornstarch mixed in a SMALL amount of water in a small cup and added when the broth is boiling. Stir constantly while adding. Serve.
   I’m going to end this now and bag black beans. It’s now 7:30 p.m. and the boys have been working around the kitchen table cleaning and sorting them some more…these are added to your shares with lots of love and tender care!
   Now the conversation among the boys is ping pong…our newest past time. Our packing table this season was an old homemade ping-pong table…it collapsed leaving us with a top that can be put on saw horses for fun play. We ALL have joined in for rowdy games after a long day in the fields. How fun!
      I do want to thank all the share holders that send their cards of sympathy, e-mails assuring us of their prayers and MORE during our time of bereavement over my mother’s sudden death. God has been MORE THAN FAITHFUL to meet all our needs… physical, emotional and mostly spiritually. Praise His name! Thank you!
   With my mother’s sudden passing still ever-fresh on my mind, I feel an urgency to share the good news of Jesus Christ with you. We love meeting your physical needs with our fresh, naturally grown vegetables, but we’d love to share with you something far more important, eternal life!  Feel free to call, write us, or corner us when you visit with your questions. Without Jesus’ strength these past few weeks I would be totally without hope and peace. He gives me complete forgiveness of my sins, hope for eternity in heaven, wisdom to guide, and strength for each day. I don’t deserve it, but it was a free gift!

“Believe on the Lord Jesus Christ, and thou shalt be saved, and thy house.”

Acts 16:31

Abundant Blessings,

Your Farmer’s Wife,

Val Colvin