I am going to keep this week's post quick because I wanted to share some farm pictures. For the next few weeks I'm going to include a selection of photos from around our farm, particularly of features you may know less about than our vegetables. Photography is one of Rob's hobbies and he purchased a new lens this summer so he has been busy capturing life on our farm.
But before I share the photos, I wanted to mention that we now have 200 roasting chickens ready and waiting in our freezers for you to purchase! Our meat birds were butchered last week and are hefty birds this year! The average weight is 5 - 6lbs with several 7+lbs. Last year we experimented with a slower growing heritage meat bird but we found that it just didn't grow to the size customers preferred and it lacked much breast meat. This year we raised 200 standard broiler chickens and they really plumped up nicely. We roasted one this weekend and it was flavourful and moist with lots of white breast meat.
Our whole roasting birds are $5/lb and come vacuum packed for long freezer storage. These birds had free access to pasture and were fed 100% organic grains. We also have a limited number of pieced chickens for a flat rate of $40. The pieced chickens have each piece separately vacuum-packed and includes boneless, skinless breasts. This way, you can thaw only what you want to use for a meal. All the pieced chickens are 5+lbs.
To order chickens, please send me an email with quantity and weight range desired (less than 4 lbs, 5 - 6lbs, or 6+lbs). All orders received before Tuesdays at noon will be brought to your CSA pickup. We will continue to take orders throughout the season until sold out.
Like previous weeks, you are receiving sweet, white onions in your shares this week. Our onions have been extremely prolific and disease-free this year, which is wonderful. Last Friday, Thomas and I (with help from the boys) pulled all the yellow and red storage onions from the fields and laid in the greenhouse to cure. It took about 2 days before my arms stopped smelling like onions!
While we wait for these onions to cure, we will enjoy the white onions. While we can cure the white onions, we choose to give them out fresh because this is when they are at their best. Versatile and mild, these onions can be used just like a cooking onion or sliced raw in salads, sandwiches, and on burgers. Since the tops have now died back, we will be giving out these onions based on weight, rather than bunched. Onions are rich sources of sulfur and other immune boosting properties and I can't imagine cooking without them! For something different, try this recipe for roasted onions as a side dish.