Friday, February 6, 2015

Grateful Farmers...We Thank Our Farm Members, and Our Future Farm Members.

     The farmers are waiting for spring, and spring is near! William and I are getting ready for the rocket growth of our grass, vegetables, and animals...all we have to do for now is plan vegetable maps, prepare the soil, and wait for the ground to warm and the soil to smell like spring for the rush of growth.

Become a Farm Member!

We can't do without you!  Every group needs its core members. Our Community Supported Agriculture members (CSA) are our core members. No farm= No food.   But we think... No members= No farm.  We love sharing our farm's bounty with folks who are searching for that connection with one of their most important everyday actions. Eating food.  How about eating healthy, local food? When you support Bluebird Farm by becoming a CSA member, you are directly supporting local sustainable agriculture, and supporting the people who are the next generation of agriculture.

The excitement and rewards of planting and harvesting our vegetables, tending our animals, and building soil tilth and structure is held in a secure framework of people who eat our foods and support the stewardship of our farm! We thank you!  We care for our farm's people and our farm's families.

>>>Learn more about our Community Supported Agriculture memberships here<<<



Marie sneaks in a hug of a 2 day old January lamb.
Our beautiful December hogs: these are Duroc, Spots, Berkshire, and Yorkshire crosses.  That pink color from the Yorkshire comes through strong!


Okra the dog gets her own computer chair for office work with Marie
Flopsy the sow shares her dinner with squirmy piglets. They like their sow's milk better than grain!
Preparing for spring with soil samples and maps.



Wednesday, February 4, 2015

Sign up for our CSA today

Share our harvest with Community Supported Agriculture!
Vegetable, egg, chicken, and pork shares. 


Eat delicious, local farm food in 2015.
We hope you will join us for another great year of local agriculture! 

Vegetable share members receive a “Farmer’s Pick” assortment of season, fresh vegetables, and herbs weekly for 20 weeks from m id-May to the end of September. Our vegetable share members receive weekly newsletters about the farm with special seasonal recipes.
Our chicken, egg, and pork shares complete the  delicious variety of our farm’s bounty throughout the growing season. 
  


Vegetable, egg, chicken, and pork shares.
You can join our vegetable CSA and add-on protein shares.
You can also join our Meat CSA or "Protein-only".
Vegetable Share: weekly, mid May-end of September
Egg Share: weekly or every other week, mid May-end of September
Chicken Share: every 5 weeks, mid May-end of September
Small pork share: Feb and May pickups. Large pork share: Feb and May and July.

We have CSA pickups at the following locations:
Bluebird Farm
Morganton Natural Foods
Wednesday Hickory Farmers' Market
Saturday Charlotte Regional Farmers' Market


    Taste the difference in our farm food!

    Our free-range, pasture meat chickens and pigs are fed certified organic grains.  Our free-range, pasture hens are fed non-medicated grains with flax seed and alfalfa.  We rotate the livestock to different pastures, fields, woods, and deep bedded hoop barns around the farm depending on the season. We work (and think) hard to meet our high standards of pastured animal husbandry and welfare at Bluebird Farm. 

    Our fresh vegetables are raised in living soils without the use of synthetic fertilizers, herbicides, fungcides, or insecticides. We use compost, cover crops, organic amendments, and lots of brain and work power to grow our vegetables.  Our vegetables glow with fresh color and flavor!


    Tuesday, January 13, 2015

    Winter Special Order for Hickory

    Warm up with our pork and chicken!

    Check out the Honey Roasted Pork Chops with Apples and Onions recipe below. It's one of our favorites, and it's easy!

    Order now!
    Pickup this Saturday, January 17th in Hickory.

    Pickup at Youssef 242 Restuarant, 11-noon.

    Order by this Friday, 1/16, at noon for pickup this Saturday,1/17,  11-noon.

         Chicken selection: Boneless chicken breasts, leg quarters and wings, whole chickens, chicken backbones, necks, and liver.
         We have pork tenderloin (1 pound) and boneless pork loin roasts again! Enjoy all our pork sausages: chorizo, sweet Italian, country, fresh ground, Bratwurst, Cajun. We also have thick pork chops, fresh hams, pork belly, side meat, and shoulder roasts.
         Order as little as 1 pound of sausage, or 1 pack of chickens breasts, or as much as a 1/2 hog.
    Check out our Family Pork Packs; we have 20 lb and 40 lb packs to stock your freezer with.


    Apple and pork is one of my favorite combination of flavors.  Here is a fail proof way to make the juiciest, sweetest chops you have ever tasted.  I often double or triple the amounts to cook for more people or to insure a tasty lunch the next day.  Use fresh sage if you have it, just finely chop and increase to 2 tablespoons. Another amazing recipe from The Grassfed Gourmet Cookbook, by Shannon Hayes. 

    Honey-Roasted Pork Chops with Apples and Onions
     
    "A homey dinner for two, this is a nice way to enjoy a fall harvest of apples and onions.  It takes only 10 minutes to prepare, then fills your kitchen with sweet scents while you relax as the chops cook." -Shannon Hayes
     
    1 tablespoon salt
    1 teaspoon freshly ground black pepper
    3 teaspoons rubbed sage
    1 tablespoon olive oil
    2 pork chops (rib, shoulder, loin, and country ribs are all okay to use)
    1/3 cup apple cider or juice   (I sometimes substitute for 1/4 cup water and extra honey)
    1 tart, firm apple, cored and cut into thick slices, but not peeled
    1 small onion, thinly sliced into rings
    1/4 cup raisins
    2 tablespoons honey
     
    Preheat oven to 350 F.
     
    Combine the salt, pepper, and sage; rub into the meat.
     
    Pour the olive oil into a heated oven-proof skillet, and sear the chops over medium heat, minute per side or until browned.  Remove from heat, add the cider, sliced apples, onion, and raisins. Drizzle with honey, cover and roast for 1 1/2 hours or until fork-tender.

    Tuesday, January 6, 2015

    CSA sign ups are now open! Vegetable, chicken, egg, and pork shares

    Share our harvest with Community Supported Agriculture!
    Vegetable, egg, chicken, and pork shares. 


    Eat delicious, local farm food in 2015.

    Vegetable share members receive a “Farmer’s Pick” assortment of season, fresh vegetables, and herbs weekly for 20 weeks from m id-May to the end of September. Our vegetable share members receive weekly newsletters about the farm with special seasonal recipes.

    Our chicken, egg, and pork shares complete the  delicious variety of our farm’s bounty throughout the growing season. 

    Happy New Year all!
           2014 was a big year for us here at Bluebird Farm.  After a freezing winter last year we enjoyed a mild growing season with regular rain and bursting with vegetables in rich organic soils. Our vegetables were more beautiful and tastier that ever, with our soil getting better with every year of organic management. An end of year cold snap in November shocked us all with a few nights close to 10 degrees.  But most of our vegetables survived and the fall season finished with a bounty of roots, greens, and broccoli.
        The year was filled with a few escape artists.  We had a flock of marauding sheep running back and forth down a farm road like a plane taxiing,a fence jumping sow, and a pig breakout parade the day after Thanksgiving!  The livestock like to keep us on our toes.  We work and think hard to keep the animals rotating over the farm to maintain robust, beautiful animals and improving pastures and fields. The fall also included butchering the first hogs we farrowed (birthed) here at Bluebird Farm.  The sow and piglet operation is an exciting new addition that will help us grow more tasty, healthy, organic fed pastured pork.  
           Right now we are enjoying the slower pace of work as we turn our thoughts to 2015's season.  We might not be in the field, but we are spending days in the office crunching numbers, looking over plans and catalogs, and dreaming of the bounty of delicious organic vegetables.  We hope you will join us for another great year of local agriculture!  


    Vegetable, egg, chicken, and pork shares.
    You can join our vegetable CSA and add-on protein shares.
    You can also join our Meat CSA or "Protein-only".

    Vegetable Share: weekly, mid May-end of September
    Egg Share: weekly or every other week, mid May-end of September
    Chicken Share: every 5 weeks, mid May-end of September
    Small pork share: Feb and May pickups. Large pork share: Feb and May and July.

    We have CSA pickups at the following locations:
    Bluebird Farm
    Morganton Natural Foods
    Wednesday Hickory Farmers' Market
    Saturday Charlotte Regional Farmers' Market


    Taste the difference in our farm food!

    Our free-range, pasture meat chickens and pigs are fed certified organic grains.  Our free-range, pasture hens are fed non-medicated grains with flax seed and alfalfa.  We rotate the livestock to different pastures, fields, woods, and deep bedded hoop barns around the farm depending on the season. We work (and think) hard to meet our high standards of pastured animal husbandry and welfare at Bluebird Farm. 

    Our fresh vegetables are raised in living soils without the use of synthetic fertilizers, herbicides, fungcides, or insecticides. We use compost, cover crops, organic amendments, and lots of brain and work power to grow our vegetables.  Our vegetables glow with fresh color and flavor!



    Monday, December 15, 2014

    Dinner with the farmers!

    Wisteria presents
    Dinner with Bluebird Farm
    Tuesday, December 16th, 6:30 pm
    Beer poured by
     Fonta Flora
    Don't miss this artisan dinner at our local farm to table restaurant. We'll have a delicious 6 course tasting menu plus desserts featuring winter seasonal ingredients from our farm. 
    Only 10 tickets remaining, and the dinner is tomorrow (Tuesday, December 16th)

    Hosted at:
    Wisteria Southern Gastropub
    108 E. Meeting St.
    Morganton, NC


    Purchase tickets now!
    Purchase tickets online 

    Friday, December 5, 2014

    Don't miss us this winter! 

    Winter Special Orders : November- March

    Enjoy our pork and chicken all winter.


    We have pickup dates very in the next 2 weeks! Stock up on pork and chicken before Christmas. Check out the pickup dates and locations >>>here<<<. 
    Don't delay; the next opportunity is late January.

    We deliver special order placed on our online farm store to central locations in Hickory, Morganton, and Charlotte in the winter months from November-March. 

    Our Hampshire and Large Black Heritage cross hogs at 4 1/2 months old

    Our 1/2 Yorkshire, 1/8 Berkshire, 3/8s Duroc hogs at 5 1/2 months old. 





    Thursday, November 20, 2014

    Sage Sausage, Apple, and Walnut Stuffing


    Give Thanks with Good Food.
    This is the best stuffing for Thanksgiving! The sausage, apple, and walnut ingredients go well with most winter meals; I love it along with a pan of roasted beets, onion, and carrots. Saute a bunch of kale and you have an amazing winter meal.

    Order our country sausage online and pickup at market!

    Sage Sausage, Apple, and Walnut Stuffing

    This stuffing recipe is a big hit! It combines my favorite winter flavors of sage, country sausage, and apples. 
    -recipe adapted from Food.com
    Ingredients:

    • 1 lb Bluebird Farm country sausage
    • 2 cups bread crumbs or cubes
    • 6 tablespoons unsalted butter, plus more for greasing the pan and topping
    • 2 tablespoons rubbed sage
    • ½ teaspoon freshly ground black pepper
    • 1/2 tablespoon paprika



    Directions:
    1.      Preheat oven to 325 degrees F.
    2.      Put the stuffing cubes in a large bowl with the sage, black pepper, and paprika and set aside. Butter a 3-quart casserole dish.
    3.      Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up into quarter sized pieces with a wooden spoon. Cook until it loses most of its interior pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes.
    4.      Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add  broth and parsley and bring to a simmer.
    5.      Pour the vegetable and broth mixture over the stuffing cubes and toss until evenly moistened. Mix in the toasted walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
    6.      Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Serve immediately or keep warm in oven.
     Tips: Put the dressing in the oven during the last hour of cooking the turkey
     Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
    Happy Thanksgiving!
    ~William Lyons and Marie Williamson