Sunday, November 24, 2013

Poached Egg Anyone?

This came from Mark who visited the farm searching for the perfect eggs to poach.  I asked , in return, could he let us in on his secret preparation and he said,"yes!"

Fresh eggs produce the best results due to a chemical change that occurs in the albumen within as little as a day or two. Older eggs will dissipate into the water, making a murky mess that's hard to see into. They also tend to spread out into an amorphous mass rather than spinning into the nice oval that is the hallmark of the perfect poached egg. Smaller eggs are better; large eggs tend to spin the yolk out so that you end up with the yolk on the outside and all of the white trailing behind it. Though less pretty, they do, as my Southern-raised wife says "eat the same". So, here's the process.

1. Fill a deep saucepan (about 3 quarts) 2/3 full of water.
2. Add about 2 tablespoons of white vinegar (I prefer rice vinegar). Make sure that it has no salt in it as this defeats the purpose of helping the white to coagulate.
3. Crack the egg into a small "ramekin" sized bowl. I like the small, tapered Pyrex bowls that are about 3" across at the top and 1 1/2" deep.
4. Bring the water to barely boiling. Lines of tiny bubbles should be rising to the surface. Once at that point, I turn the gas down to just above "low".
5. Using a slotted spoon, swirl the water to form a vortex. Take the spoon out and let it slow down for a couple of seconds. It should be a well-centered, shallow cone.
6. Carefully bring the egg bowl to the surface of the water and tip the egg in. The closer you are to the surface, the better.

Under the best of circumstances, the egg will flare out, then begin to tuck itself into a spheroid over the next minute or so. If all goes well, the surrounding water will remain clear.

7. After about three minutes, you can gently insert the spoon under the edge of the egg and lift it. At this point, the white will have gelled and become translucent, showing only a shadow of the yolk. In another couple of minutes, it will begin to float. I usually give it a minute or so beyond this to make sure that the white is thoroughly cooked but the yolk is still mostly runny. Experience is the best teacher in this regard.
8. When your best intuition says that the egg is ready, lift it out and put it onto a plate.
9. Repeat for as many eggs as you can stand to cook.
10. When the last egg is just about finished, re-heat the others by returning them to the water. Tip the plate and ease them in with the spoon.
11. Dry the plate and put a few paper towels (or a tea towel) on it and spoon the eggs out. Roll them gently with the spoon to dry them all around.
12. Eat! Enjoy

Thursday, November 21, 2013

Our Final Market Day at the Farm. Saturday 9-Noon.

This is it!  The end of the 2013 produce season for us.  Can't wait for next year!!  Well, if you want me to be totally honest, let me re-phrase that. After a few weeks of rest, we will be looking forward to the 2014 season!

We have been pulling, digging, cutting, inspecting and sorting what's left in the fields.  With one frosty night after another, even the hardiest plants are beginning to feel it but there appears to be plenty for Saturday.  We do have a lot of broccoli.  We have a ton of nice small cabbages and we'll have some greens.  We also still have apples available.  And we will have carrots too!

We suddenly have an abundance of eggs, which hardly ever happens, so if you want to stock up for the Holidays, now is the time.  Remember our eggs stay fresh for a very long time.  Heck they've just been laid!  

This Saturday's bounty:

Apples-Golden Supreme, Golden Delicious, Red Delicious, Fuji, and a few Ida Reds
Mild Salad Mix
Cybee's Local Honey
Plenty of Chicken in the freezer

Just so you know...Eggs, Honey and Chicken are available year round!


Thank you so much for a wonderful year!

Locally yours,
Vicky and Ste

Thursday, November 14, 2013

Farm Update

Like us on Facebook!  Our page is up and running!

We have finally begun work on our Facebook page.  It's still in it's infancy, but we have big plans for the page.  More info, pictures and videos then we can do here.  We hope to provide some growing tips, recipes, animal and human interest stories and more, that we find around the farm.

We are always open with the self serve eggs and honey.  Chicken is not self serve, but with a blow of your horn or a knock on our door we can help you.

We will not be open for produce this Saturday, but are expecting to open a week from Saturday 11/23,  with offerings of everything left in the fields.  Prices will never be lower!  Selection will never be greater!  It's the Rousedale Farm end of season blow out sale!!!  Jeez sounds like a commercial.



See you soon!

Locally yours,
Vicky and Steve

Wednesday, November 6, 2013

Farm Update

Fresh Chicken Friday 3-7 and Saturday 9-noon

We will have our fresh chicken in the coolers this Friday 3-7 and Saturday 9-noon.  We will just have whole chickens in this latest batch at $4.50 per pound.  So if you prefer fresh to frozen this is the time to grab one or eight.  This Saturday we will have, along with the chicken, fruit and produce as well.  We had a great turn out for the organic apples last week!  We purchased a few extra above and beyond the orders and will have them available Saturday morning.  We've been eating apples like crazy this week.  It's nice to know that your eating a pure apple with none of the lovely pesticide/fungicide residue or wax that they are commercially dipped in.

This Saturday's bounty:

Apples-red delicious, golden delicious, ida red, york and fuji
Salad Mix
Fresh Chicken
Green Peppers
Swiss Chard


See you soon!

Locally yours,
Vicky and Steve

Friday, November 1, 2013


We will be making the trek to Apple Land today. Those of you who have ordered, you're apples and cider will be ready for pick up tomorrow morning between 9 and noon.  If you can't make it then, shoot us an email and let us know when you can pick up.