Spring is finally wrestling control of the weather from Winter's unrelenting emotional issues. Even with well below normal temperatures and most of the northern part of the east coast under a foot of snow, the lawns are greening, trees are starting to burst and the birds are resuming their morning cacophony in Warren County. Even the white noise of the swarms of buzzing bumble bees is a VERY welcome sound.
The chickens are grazing on succulent spring grasses and scratching for the increased bug activities beneath the soil. Their egg production has resumed to normal with the increasing daylight and we are getting at least a dozen a day now.
Chicken or the Egg...
There are a thousand ways to hard boil an egg. I have found the best way to do Shady Oaks 1812 eggs which are free range and fresh. I have tried every way and this works perfectly every time. In fact, I believe that our eggs taste best hard boiled. You get this great buttery and almost cheesy flavor. I always cook up a dozen or so at the beginning of the week to add to salads or just grab for a quick snack. In fact, hard boiled eggs are the perfect way to ensure that you and your family have easy ways to make good food choices. Pack them up with our salad vegetables and take to work or school for lunch. Delicious, EASY and good for you!
SHADY OAKS 1812 HARD BOILED EGGS
- Bring a pot with enough water to submerge the amount of eggs you want to a roaring boil.
- Gently lower in eggs with a large spoon.
- Allow water to return to boil (about a minute)
- Cover and turn heat off.
- Allow eggs to sit in hot water for 20min.
- Spoon eggs out into a bowl with ice and water.
- Allow to cool enough to be handled before peeling. The longer you let cool the easier they are to peel.
- Enjoy with a little bit of salt, pepper and my secret... paprika. YUM!!
DID YOU KNOW...
As compared to conventionally produced eggs, Free Range Eggs have:
- 1/3 less cholesterol
- 1/4 less saturated fat
- 2/3 more Vitamin A
- 2x more omega-3 fatty acids
- 3x more Vitamin E
- 7x more beta carotene
- 4-6x more vitamin D
- Higher folic acid levels
- Measurable levels of vitamin C
PS. Save your eggs shells for the compost pile! Great source of calcium.
If I was a Carpenter and you were a gentleman
Matt and I spent a week of intense learning with the entertaining Woodright himself, Roy Underhill, and the incomparable Bill Anderson. Roy Underhill is famously known for his TV show The Woodright's Shop on PBS and was also the Master House-wright at Williamsburg. We learned how to build a table top chest with our own hands and the same type of tools used to build Shady Oaks 205 years ago. I have an even greater appreciation for pre-industrial built things than ever before. Thank you to Roy for making me laugh and to Bill for his calm and “we can fix it” attitude during the times I was having a mini-breakdown inside. Can’t wait for the next time.
What's Growing On
We have been anticipating Spring 2018 a little more than past springs at Shady Oaks 1812. This year marks a big addition to our life on the farm. For the first time in her history Shady Oaks will be a FOOD farm. It has been a long time since Shady Oaks has produce an agricultural product and then it was only commodity tobacco and cotton.
Our long term plan is to create a diverse farm where we can offer almost a full menu of items for our community. For now I am starting small with a market garden that will be offering salad vegetables such as: lettuce mix, spring salad mix, arugula, spinach, baby root vegetable, summer squash, herbs, salad cucumbers, cherry tomatoes and scallions. We will also offer our free range eggs and I am getting a hands-on education in growing flowers for market bouquets this year.
We approach farming with sustainability and regeneration in mind where the most important things are living soil and balance. All of our efforts are beyond organic with zero use of chemical fertilizers or pesticides and we do not till the land. I farm entirely by hand with only the use of some simple tools and a wheelbarrow. But more on our farming methods later..
We will give more to our land than we take and in return we will be able to nourish our community with the BEST food possible.
Radishes and Butter
The radish is truly a signal to spring. Fresh, crunchy and colorful. It is just what we need after a cold, drab winter.
We don't generally eat many radishes in the US. And I don't know why. They are easy to grow, can be grown year round, come in a variety of flavors and colors to satisfy all the senses and are GOOD for us.
The french hold the radish in high regard and it usually graces their tables daily. It is a gorgeous little luxury generally served during the apéritif hour with a little butter and sea salt along with a glass of rose or champagne. Originally used as a palate stimulant prior to a meal, you can also enjoy them any time of day.
At Shady Oaks 1812 we do as the french do and enjoy this gorgeous underrated root vegetable straight from our garden. As soon as I hear the fire station alarm sound from downtown Warrenton at 5:30pm, signaling cocktail hour, I grab a bunch along with the necessary accouterments and a bottle of something chilled, usually a lovely Rose from the Scarlet Rooster in town. The only thing that makes it better is when friends join us.
We grow a few varieties at Shady Oaks 1812 and I urge you to grab a bunch or two from us at the Farmer's Market and try them out. You will never have a fancier cocktail hour.