CSA 2.1

JUST A QUICK REMINDER!!! Starting to get back subscription requests for the new CSA 2.1. We are only taking 100 subscriptions this year, so get yours in early to save a spot! We have one land and greenhouse lease signed, the other farm lease in discussion, but mainly on expansion, and the initial work done for potential financing of 3 new green houses! Come grow as we grow!

(Always open to discussions with those individuals that might want to invest in their future and ours for healthy eating for all!)

Christmas season

The holidays are starting to slow down. Winter is definitely here in Wisconsin! Didn't get enough dead wood cut for winter with all that was going on last summer, so still cutting in the cold. Nice to come in by the wood burner though at the end of the day!! Several people have started their "wine" pumpkins. Just a reminder, put them in a large garbage bag, as "accidents" do happen.

Have several health conscious groups trying winter stored squash as well. Slowly making converts to the health benefits of knowing where your food comes from and how it was handled. Referred to as "Foodies" by some, but we feel it just makes good common sense. Something to be said for a group of people that want the best for themselves and their children without putting someone else at risk to get it!

The animals have settled into a winter routine of some forage for roughage, fresh water every day, pumpkins and/or squash, and wheat or "gourmet" squirrel corn. Makes for a colorful livestock diet, but seems to be enjoyed by all. (Everything seems to be getting fat on it in the cold weather.) Pat say's their getting spoiled, but I think they deserve a decent life too!

We still have pumpkins and squash for sale, and the fresh herbs from the greenhouse have been just great for our holiday cooking! Talk about your healthy eating!! We had heritage geese and turkey for Christmas meals this year from stock we needed to cull, seasoned with the fresh herbs. Oh Man, is that great eating, or what? And above all else, don't forget the pumpkin pie! (Made with the pumpkins that the good lord, a couple of honey bees, and our efforts developed. )

Hope everyone had a great Christmas, and will have a safe and enjoyable New Year!!

Les and Pat

New arrival

Our newest arrival from 4-horn farms in Indiana. This young ram will become the foundation of our flock of Jacob Sheep. From his actions already we should have a good lamb crop next spring! (He is the Jacob Sheep facing the camera) Everyone here has a special treat of pumpkin and squash!

Testimonial

We got this email today and thought it was just too great not to share with everyone. Thanks Joanne for your email. We certainly look forward to seeing you next year!

Dear Les and Pat, I used the pie pumpkin you gave me for making Thanksgiving pies and pumpkin bread this year and have to tell you, it was the best I had ever eaten. First of all, baking the pumpkin proved easier than I anticipated. The Pumpkin just fell off the shell and the pulp was ready to go! Amazing. The taste was incredible. I cut back on the use of sugar because I felt it didn’t need that much. Everyone I shared the pie and breads with commented on how delicious it was. Thank you again for your generosity in giving us that pumpkin. Next year I will definitely be back out at St. Coletta’s and purchase one. With this experience, it is impossible to go back to canned pumpkin, ever! I hope you had a wonderful Thanksgiving, and blessings on all you are doing! Sr. Joanne

Back to Work

We had a great weekend. "Thanksgiving", the turkey that is, has settled back in - again thanks to whoever brought him back. The sun is coming up over the hill/pasture and the calves that Steve (Honey Creek Dairy) moved into the livestock shed in East Troy seem to be enjoying the sunrise too. Looks like everyone is ready for work to begin.

BlackSheep Enterprises: Thanksgiving!

BlackSheep Enterprises: Thanksgiving!: "Thanksgivings Coming!!!! HIDE ME - HIDE ME!!!"

Thank-you for whoever hid him and then brought him back to us on Thanksgiving day! Les

Pumpkin wine the "easy" way!

Hey! Learned something new from another backyard/kitchen wine maker last night. When you decant the wine from the pumpkin shell, they suggested putting it in a bowl in the fridge for 12 hours, then do the second decant into wine bottles. Then put a strong balloon over the top. If the wine is still active, this will let gases out, but keep bacteria and other bad yeast from getting in!!! I've got to try this on this years batch!!

We're also working on trying to do the first decant directly into champagne bottles and sealing for a "sparkling" pumpkin wine.

Supper salad

Supper tonight - fresh field harvested spinach, onion tops, beet tops, heritage garden peach tomatoes, with Wisconsin apples and crasins. The advantage of having local produce available!

More of current harvest - spinach

Fresh "field harvested"November spinach!!!

Thanksgiving!

Thanksgivings Coming!!!! HIDE ME - HIDE ME!!!

Next weeks crop!!

YES!! It's the middle of November in Wisconsin and we still have heritage tomatoes in the greenhouse. Have you ever had a "Garden Peach"? Well this small heritage yellow tomato is for you! Fresh - ripe from the vine, these tomatoes have been used by a customer to make a tomato sorbet for a white linen restaurant. The credit goes to the "chef"!

See our availability lists for your family holiday menu items. Many we hope will become "Foodie Favorites"

On the left is our line of open pollinated blue corn for milling, next our white line, then yellow, then dark red. All are organic produced, open pollinated varieties that were developed by BlackSheep Enterprises. The line on the right is one of the parents that selections were made from. We do corn breeding/selection different from others. We plant our selections at @ 60,000 (normal would be 25,000), if they stand, produce a hefty ear, and pollinate totally, then they stay in the genetic pool for the future of the line. If not, the goats and sheep love them!

We have pound packages available this year call 920-210-6028 for availability for home milling purchases and details.

We will be offering some of the yellow line and white line for cattle silage corn crops for 2011. The white line got to about 14+ feet this year with 1 foot+ ears. The yellow line got 12+ feet tall with slender ears over 1 foot on almost every stalk. The lines, we have been told, that cattle will leave other feed to eat the ears of our lines.

Trying something new If this works, buy a wine pumpkin for pie and/or wine the easy way. Well it didn't work. Note the lighter colored pumpkins, as these are the "cannery" pumpkins we developed.

We have moved squash and pumpkins under cover in both East Troy and Jefferson to keep them fresh and ready for Thanksgiving (or for supper tonight). Call Les or Pat and we'll set up a time for you to chose the one's for your table!
920-210-6028 or 920-210-1238
REMEMBER - Co-op's for resale, or restaurant chef's, or 2011 paid CSA members get wholesale pricing!!!!

That's the spottttttt!!!!!!!!

First time blogger!

I'm trying to get this to work. If it does, I'll try to be more regular on updates. I have some cool pictures and info from time to time.

Current projects:
Digging the last of the fingerling's
Harvesting spinach
Harvesting Brussel sprouts
Harvesting soybeans - We have the only seed that can be found for Vinton 87 variety soybeans. The ultimate for toffu makers
Harvesting red, white and blue organic corn for milling into colored corn meal.
Harvesting our newest offering - COLORED "GOURMET" SQUIRREL CORN. Watch these clowns of your yard feast on multicolored corn all winter long!
Digging and planting horseradish
Planting garlic for next years crop
Planting cover crops yet
Planting strawberry plants saved from the sister's plantings from years ago.
Gathering "Hops" - (wild) roots for starting our organic Hops yard next spring
Of course, fencing, clean-up, and hopefully starting construction on new greenhouses at Jefferson.

Exciting times are upon us!!!

Sunset

     The sunset last night was incredible from the top of the hill on the farm in Jefferson.  The sky was a specatular display of colors dancing to a rythm all its own.  When I finally came out of the aw effect I wished that Rachel had been there.  (That's  my daughter in-law and beside being a wonderful daughter in-law, she is a talented photographer.  I fell in love with a recent photo of a Penn Barn in fall color with a rainbow.)
     Oh I suppose I should remind everyone about the Making Pumpkin Pie from Scratch workshop next week at Basics in Janesville, 4:00PM Wed. Nov. 10th.  It will feature the pumpkin that Les has been working on over the years.  It is similar to a canner pumpkin with a dull orange out side, and thick bright orange meat that has  a flavor to die for.  And yes we have plenty for the holiday pie making/ wine making season.  Check out tips and recipes on the website or better yet join us on Wed the 10th.

What to do with Insects in organics?

My help seems to wonder sometimes why I check out the critters in the greenhouse before getting rid of them.  (Especially the spiders)  It’s simple.  In an organic greenhouse we welcome those times when we can create a bit of a balanced system that can keep plants healthy.  Some spiders, like wolf spiders and daddy long legs ; frogs and toads; and praying mantis, eat many of the harmful insects  (Those that chew holes in the leaves or spread plant diseases).  Of course they are just fun to have around sometimes too.  I get the strangest looks though when I thank them and ask them to move over a little before I water or harvest.

New Site Finished

Finally, the new site is complete. I hope you like the way it looks. Most of the site is the same. We obviously still offer fabulous organic wheatgrass, pet grass, seasonal vegetables, culinary flowers, and herbs. However, the site now features tips and tricks (found on the resource page), more photos, and recipes. The home page is also much snazzier. The blue box features three items of recent news. Just click on each title to see the story. I think the picture of the month is especially cute. Check out the new site! It's the same URL if you've got our site marked as a favorite or bookmark (which we highly recommend!).

I hope you all enjoyed the fall festival today. I wish I could have been there. It sounded like a blast! Have a great night!

First Annual Fall Open House

     We are working hard today to try and be ready for the Open House in Jefferson the 23rd.  We were hoping that the pumpkins and squash would not have to come in until Saturday night but as things go on a farm  the frost is coming tonight.  And, while frost on the pumpkins sounds pretty (and I agree in a way it is) it sure doesn't do the pumpkins much good.  A few more herbs need to come into the greenhouse too.
    Depending on where you are living, perhaps you will need to be ready for a frost tonight too.  Here are a few hints to keep in mind when planning for dips in the temperature.  1.  Check the dew point around 3:00PM - this is a good indicator of the low through the night.  2.  Take into consideration clouds and wind.  A clear night with a full moon will have the greatest risk of the more severe chill.  Clouds and wind will protect you some.  3.  Remember the low will be in the morning hours so if you get home after work and it is dark already, there is still time to throw a blanket over your favorite plants.  If you haven't already noticed these first few frost are the time to check in the morning and see what spots at your home are in the most danger or frost and which are protected some.  Look just as the sun is coming up in the morning and take note of the the frosty spots.  This will help you make good planting decisions in the future as regard to those more tender perennials.  Another up side to the frost, for many fruits and vegetables it takes a frost to bring out the very best in sugars and taste.  Now - you can sleep tight tonight, enjoy a pretty morning walk in the morning,  and we hope to  see you on Saturday!

Fall in Wisconsin

What a beautiful day.  May be a little warm for October but gorgeous.  The leaves are really beginning to color our world with fall and I spent the trip from the East troy site to the Jefferson site with the window open and singing oldies.  My path takes me past hills and trees, wild turkeys, bicyclist and horse back riders.  Luckily my singing didn't share the horses.  I had to pull the shade cloth back over the greenhouse and open the side vents more today in Jefferson as the temperatures climb.  The East Troy site is shading itself with all the garden peach tomatoes that we left to grow in that house.  The winter spinach is about 2" high and the first beds of herbs and culinary flowers for the winter market are already starting to bloom.  We are still picking up pumpkins and winter squashes out of the field but plenty of cured ones are lined up in front of the barn in Jefferson and the hillside by the greenhouse in East Troy.  Come on out and pick out your favorites.  I like to use them as decorations on the table in the house or with a corn shock (we've got those too) by the door for a while before I cut into them.  Of course there is that first pumpkin pie that just won't wait.  Have a wonderful day!

Too Long Since Last Update!

July 25, 2009
Oh my, I'm afraid we got so busy here that we forgot to update this; so sorry!! T here are lots of exciting changes going on this month. Hopefully, we will be updating this more regularly again shortly. We can't wait to tell you all about our new growth and exciting new greenhouses! Speaking of which, I'm heading out to go water the wheatgrass right now. I'll be back soon. Who knows, maybe we'll even have a new and improved website by then?!

Enjoy the beautiful summer we're having, ttyl

Moving Pipe

 July 6, 2009
Still no rain, so the weeding/harvest crew started the day moving irrigation pipe.  There is a bit of a learning curve when it comes learning how to lay out and start up irrigation.  Just imagine watching what a crew member thought was just a little leaking near a joint of pipe, the water being turned up and an explosion of water.   When I asked how wet DJ got, Danni exclaimed "not as wet as I did".

Radishes are perfect right now and ready to bunch.  The color is perfect for the season, just a little sweet and spicy at the same time.   I like them plain and best straight out of the ground.  There are some great recipes out there too.  I'll try to get one out there soon but  maybe you have a favorite you'd like to share.

Les and I cut willows to use in the greenhouse today.  The crew will be putting them into the greenhouse in the morning.  One of our favorite crops here is Les' cucumbers.  They are grown in the field but also down the center of the greenhous.  We begin with a frame work of supports in the ceiling of the greenhouse.  Strings hang from the supports down to the cucumber plants in the bed below.  As the cucumbers grow, they grow up the string toward the roof.  Les is known for a wonderful slicing cucumber, green completely around the cucumber and a flesh so mild you will never want to peel it.  If you've ever had Les' cucumbers your mouth is propably watering already.  We'll let you know when they're ready for eating.