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Early Winter 2016

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Dear farm friends and CSA members -

Winter on the a little quiet. We are welcoming the sun going down early and the time we get to spend by the wood stove. 

Farmers are still busy during the week and we have seasonal bounty to share with everyone. Beef, lamb, goat are back in stock at the farm store & markets! We have beautiful ferments, bone broth and other prepared foods with nourishing farm ingredients coming soon.

We are planning the farm out for the next year, ordering seeds and this means Early Bird 2017 CSA shares are available!

Did you know the year of the rooster? Hopefully, this is a good sign for farmers! 

Find farm updates, photos and seasonal, warming recipes below. 

Happy New Year! 

-All of us at Freedom Food Farm 
Fermenting Cabbage in the Kitchen: Kraut & Chi
When we first decided to preserve farm food to sell, fermenting was on the top of our list. Fermentation is a traditional method of food preservation and one that adds health benefits to the food. Many commonly consumed foods are fermented including: sourdough bread, cheese, miso, soy sauce, yogurt, chocolate, coffee and many more.

Fermented foods are digestive aids and support many other aspects of health. They are a great source of probiotics and help you better absorb vitamins from other foods. This is why they are eaten as a side to meals in many cultures. 

Our farm produces raw, lacto-feremented fermented vegetables - this means the ferments are never heated and contain the beneficial enzymes for digestion. This year we made both sauerkraut and kimchi which we ferment in ceramic crocks at Hope & Main, a commercial kitchen in Warren, RI. Our kimchi has been a long time coming and is packed full of farm ingredients including: napa cabbage, daikon radish, scallions, ginger, garlic and a korean hot pepper all grown on the farm.

Fermented foods get better with time and keep your body & mind healthy. We just made our last batches for the year, so stock up while it's here!

Learn more about what else we are preserving in the kitchen >

Photos below: Doug, Mike and Pat in the kitchen making kimchi and sauerkraut. 
Time to sign up for the 2017 CSA!

Early Bird Sign Ups are due March 1st for summer & fall shares!
Sign up early and get a discount! 

We also have a new payment plan for summer CSA. First payment due is February 25th.

Learn more about our CSA & Sign Up Options >
Our Pasture-Raised, Grass-Fed Beef, Lamb & Goat! 
Our farm store freezer is stocked with beef, lamb, goat, chicken and pork! We have many cuts available for CSA shares including: steaks, ground beef, lamb chops and more! Although our lamb & goat is still available seasonally as we build up our herds, our beef should be in stock all year! 

Our meat is also available at the Pawtucket Wintertime Farmers' Market every Saturday through April. 

Our sheep, goats and cows are all raised on pasture and grass-fed and finished. We don't feed any grain to our ruminants. In the winter the get access to hay we produce on the farm. Learn more about how we raise our animals >

We also are starting in our winter farm products: our pasture-raised bone broth is back and better than ever! We also will have chicken stock and frozen soups again later in the winter. 
100% Grass-Fed, Organic Cheese & Yogurt from Chase Hill Farm

We've been carrying cheese at the farm store for over a year and just started carrying yogurt too! Both come from Chase Hill Farm and are made with organic, 100% grass-fed milk from their Normande cows. We met Jeanette (owner and farmer) at the Somerville Winter Farmers' Market and are really happy to have their sustainable & delicious nutrient-dense products for sale. 

About Chase Hill Farm: 
Chase Hill Farm is a small organic certified dairy farm located in the Pioneer Valley of western Massachusetts. Our mission is to be a source of healthy, high quality, local food created from 100% pasture-grazed cows. Our herd of Normande cows are bred for both beef and milk production. We use sustainable low input practices including rotational grazing, seasonal calving, and draft horsepower. We use a cheese cave to store and age the cheese.

Cheese is a nutrient dense food! 
Chase Hill cheese is all made exclusively from the raw milk of their own herd of cows and aged for at least 60 days. It takes about ten pounds of milk (1.25 gallons) to produce one pound of cheese. Cheese is a "nutrient dense" food, thus, most of the good things found in those ten pounds of milk remain in the one pound of cheese after it is produced. Cheese retains the CLA and other benefits of grassfed milk.  

Stop by the farm store this winter and get some cheese and yogurt!
- CSA Member Updates -
Dear CSA Members -

We are almost half way through the winter season! We are working on planning the farm for next growing year and ordering seeds. We are excited about expanding the PYO on the farm and fostering more community around the farm this summer.  Find CSA updates on both the winter shares and next year's sign ups below.

Winter CSA Updates:

A quick note on storage crops: It is inevitable during winter that some storage crops keep better than others. With a severe drought, like we had this past summer it drastically impacts storability. If you ever have an issue with our produce this winter, just let us know and we'll replace it!

Meat Shares - enjoy the beef, lamb & goat! 

2017 CSA: Sign up for Summer!

Early Bird Sign Ups for this Summer & Fall are available. Sign ups are due by March 1st and members get 10% off shares for signing up early! Learn more about 2017 CSA shares >

Payment Plan for 2017 Summer Shares 
We are offering a payment plan for summer shares this year as a response to feedback from members. First payment is due February 25th and you can sign up in person, online or through the mail. 

2017 Winter CSA  
You may have noticed we don't have any sign ups yet for the 2017 Winter Shares, we are hoping to collect some input from the CSA. We'll be sending out a survey in the coming months to figure out the best way to offer the CSA all four seasons. Stay tuned for more updates. 

Other Farm Updates: 

Community Supported Agriculture Meeting
We are planning to have a meeting of the CSA this year to help us in an effort to secure the future of the farm by purchasing the farmland in Raynham. This meeting will give an update on our efforts to purchase the land, and be an opportunity for members to get involved with the farm planning.  

The meeting will likely take place in late summer / early fall and we'll share any updates we have before that. If you'd like to get involved earlier, let us know! 

We feel very lucky to have so many dedicated members and people committed to supporting our farming vision!
Featured Ingredient: Black Spanish Radish

Did you know that black radishes are detoxifying, immune boosting and an exceptionally healing food?

They are in the brassica family along with kale, collards, broccoli and cabbage. The radishes are chock-full of vitamins, especially Vitamin C. They are used to address cold symptoms, congestion and even the flu! The bitter flavor helps aid digestion and they are very helpful in detoxifying the body and liver. Some people even juice them and use them as a tonic!

Here are some recipes to try: Black Radish Salad (raw & spicy), Roasted Black Radish and Grape Quinoa, Lacto-Fermented Black Radish, Roasted Black Radish (cooking makes them mellow & creamy).

Black radishes are often paired with carrots, apples, sunflower seeds and ginger. We always add radish to our egg salad, miso soup and stir frys. If you have a favorite way to use black radish, let us know!
Recipes from the Farm to the Kitchen

Winter cooking should be warming & nourishing. Here are some recipes that do just that and feature our winter produce and meat:

Beef Stew with Carrots & Potatoes

Cottage Pie

Sumptuous Shepard's Stew (vegan)


Appetizer: Sweet Red Onion Jam 

Brunch: Carrot Cake Cinnamon Rolls


Farm Quesadilla


Chase Hill Farmstead, Herdsman or Cheddar Cheese
Spinach or greens of your choice
Corn Tortilla - we use Mi Tierra Tortillas (local, organic, non-gmo)
Freedom Food Farm Hot Sauce

How to prepare:

Simply sauté or quickly steam spinach and set aside. Heat 1 tablespoon of cooking oil (your choice) in a pan over medium-high heat. Once hot place bottom tortilla in pan and add cheese slices and spinach to taste. Cover with second tortilla. Cook until bottom is crispy and golden, then flip and repeat. Serve hot with our hot sauce and chopped cilantro! 


Looking for more seasonal recipes?

Check out our farm's recipes & resources or follow us on pinterest!

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Freedom Food Farm · 471 Leonard St · Raynham, MA 02767 · USA

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