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Late Fall: 2017

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Dear farm friends and CSA members -

Fall started very mildly here at the farm and now with the snow & cold we are entering the winter season and preparing the land for a period of rest. 

We had a good fall bulk harvest of sweet potatoes, ginger, turmeric, cabbage, carrots, beets & more. We had wonderful volunteers help out with harvests and the crops are all in storage. We also planted our garlic this fall including some new varieties for next year and harvested a few parsnips for those of you that can't wait until spring! 

This newsletter has updates on holiday food & gifts, fall farm events, seasonal recipes, farm photos and other updates!

Many thanks for supporting regenerative farming & seasons greetings!

-All of us at Freedom Food Farm 
Get your Holiday Roast, Turkey, Lamb, Ham from the Farm!

We are excited to offer pasture-raised, certified organic meat for holidays this year!

Our turkeys got incredible reviews from thanksgiving customers -

"I wanted to say your turkey was by far the best I've ever had. I passed your name onto many." - Nancy in MA

"That was the best turkey I've ever cooked - or eaten - ever! Thank you - and thanks for all that you do all year long to bring a better way of life into being for people, farm animals, and the earth."  - Sharon in RI

We also have our heritage smoked hams & shoulders, grass-fed beef roasts & half / whole leg of lamb! 

E-mail us to place an order for pick up in Somerville, MA or Pawtucket, RI.  Or you can stop by the farm store anytime we are open! 
 ~ Gift Ideas From the Farm ~

We have some wonderful gift baskets, farm gift certificates, handmade recycled wool mittens & tiny hot sauces available for the holidays!

Support the farm & share some good food with loved ones! 
Community & Fall on the Farm!

Thanks to everyone who came out for fall farm events & helped out with harvests! We had wonderful workshops & packed hayrides to end main season! 

Our wood-fired oven building workshop with Martin Pearson of Stone Comfort Fireplaces & Masonry had a great turnout and we plan to offer the workshop again in a future season.

Pictured above: Pumpkin Picking at the Farm & Wood-Fired Oven Building Workshop.
Pictured below: Marie directing folks to the Medicinal Root Workshop on the farm, Echinacea in October & Chantalle Dolim of Earth & Moon Wellness demonstrating how to make Fire Cider, a traditional herbal remedy for cold & flu. All herb photos by: Michael Stanger, Raynham CSA member.
Farm & Field Updates:

Besides bulk harvesting crops, we have been busy weekly in the commercial kitchen making farm hot sauce, kimchi, bone broth, noodle broth, whole chicken stock, raw sauerkraut and more to come this winter including our elderberry spread & carrot ginger soup! 

We are hoping to get up a new greenhouse before winter sets in as well, so we can expand our greenhouse growing and season extension. The greenhouse is funded through a grant with the Natural Resources Conservation Service. 

Our pigs are being pastured in the back woods for the next month where they have protection from winter weather.

Cows, sheep & goats are being fed a combination of late season pasture and our organic hay. We've increased our beef herd to 15 cows and are expecting the first calves to be born on the farm this spring! Our young steers and breeding cows come originally from certified organic farms in New England and we raise them at our farm. They are cross breeds that thrive on pasture in new england including: white galloway, lowline angus and devon cattle. 

Chickens (heritage hens) are still being rotated on pasture, but have slowed down laying eggs for the winter. All the livestock will be moved into barns and other winter housing soon with continual access to pasture. 
pictured above late fall at the farm: our farm crew bulk harvesting beets at the farm in late November. 
New Cheese at the Farm Store from Berle Farm!

For a limited time at the farm store we had certified organic, european style yogurt from Berle Farm! Right now we have their incredible cheese - haymaker and berleberg back in the store again, but be sure to try both their cheese & yogurt next time it's in stock! 

Berle farm is a diversified farm located in Hoosick, NY run by some farmer friends of ours. They raise cows on 400 acres of pasture and have a small dairy herd, larger beef herd as well as some goats and chickens. We've gotten most of our current beef cows from their herd, including two young heifers we plan to breed next fall!

They make yogurt and cheese using solar power on the farm and produce open pollinated grain, vegetables, heirloom apples and maple syrup as well. The family are very thoughtful, gifted farmers that pasionatly steward the land and manage their farm using wholistic practices with low outside inputs.

pictured below - view from the hillside of Berle Farm shows some of their solar panels and milking barn, some of Berle Farm's solar powered cheese & yogurt! 
- CSA Member Updates -

Our short late fall CSA season is almost over - remember to sign up for winter CSA shares! 

Late Fall Shares end this week 12/19 - 12/23, depending on your pick up location.

For members picking up at the farm - we'll be closed December 24th - January 4th
and re-open with winter hours on January 5th! 

Vegetables in season -   It's been a mild fall so we strangely started off late fall shares with tomatoes, eggplant & peppers as well as the traditional fall crops like - sweet potatoes, winter squash, cauliflower, broccoli, brussels sprouts, carrots & much more. Greens are really special this time of year and we hope everyone enjoys the fresh greens as well as the artisan preserves like kimchi, tomato sauce & more! 

Egg Shares - Our new coop of chickens started to lay mid-fall. The first eggs they lay are called pullet eggs which are smaller eggs prized by chefs and generally hard to come by. You'll see a few pullet eggs here and there in your egg shares this fall and we hope you enjoy them! 

Meat Shares - We still have some seasonality to our meat shares as we grow our flocks & herds. As of early December all our meat is back in stock: heritage pork, grass-fed lamb, goat, beef & chicken along with our whole chicken stock, pasture-raised bone broth and noodle broth! 


Winter shares start January 5th & 6th depending on your pick up location! 
For a warming winter in the kitchen >> Sign up for our winter CSA here! 

>> Our pasture-raised, heritage egg shares are SOLD OUT for the winter, but we can take late sign ups for vegetable & meat shares until January 5th!  
Recipes from the Farm to the Kitchen

We love herbs, roots & spices on the farm. Try these aromatic, nutrient-dense recipes with farm grown herbs, seasonal vegetables & meat! 

Ginger & Turmeric -

Turmeric-Ginger Chicken Soup

Golden Milk - turmeric tea & vegan recipe

Fresh Ginger Muffins

Farm tips: Try adding some turmeric to your breakfast potatoes and incorporate frozen ginger / turmeric just like you would fresh! 

Rosemary, Thyme & Winter Savory - 

Roasted Butternut Squash with Rosemary

Rosemary Focaccia

Creamy Kohlrabi and Potato Soup with Winter Savory

Savory-Roasted Chicken with Lemon, Garlic and Potatoes

Honey Roasted Beets with Balsamic and Thyme

Roasted Lemon and Thyme Leg of Lamb or try these Lemon Thyme Lamb Chops


Every wonder how to use a whole chicken besides roasting? 

Below are a few great, quick demos on how to get a whole chicken ready to fry or use in pieces and some awesome recipes for chicken stock - so nothing is wasted!

Knife Skills: How to Breakdown a Chicken

How to Break Down a Chicken ( + How to Make Chicken Stock)

How to Cut Up a Whole Chicken (under 3 minutes, with a little practice)

Not a knife fan? Here is a tutorial on How to Butcher a Chicken With a Pair of Scissors (sharp kitchen shears).

Video: How To Break Down a Chicken Tips

*Any extra chicken bones can be easily made into stock and frozen for later use in soups, risottos and much more:  How to Make Chicken Stock

How to Make the Best Chicken Stock


Recipe from Our Farmers

Need a quick meal? This is one of our favorite farm soups when we are short on time and want some summer warmth. 

Winter Tomato, Herb & Spinach Soup

1 Jar of FFF 'Just' Tomato Sauce 
Woody Herbs to taste: thyme, winter savory, rosemary
1 bag of spinach, baby kale or gemstone mix
Salt & Pepper
1/8- 1/4 cup of milk or something creamy like plain yogurt (optional)
1/4 cup of couscous (optional)
Hard Cheese to top - try Berle Farm's Haymaker or Chase Hill's Herdsman from the Farm Store

1. Heat up sauce with a few teaspoons of fresh or dried herbs, a pinch of paprika and salt & pepper over medium- low heat in a pot until warm and aromatic. 

2. Add couscous if desired. Continue to simmer for 2-4 minutes until couscous is cooked. Add spinach or greens of choice and heat 1 more minute or until greens are just wilted and bright. 

3. Take off heat and stir in milk or yogurt, if desired. Top with grated cheese and enjoy! 

This soup is a warming, simple, nutritious lunch that takes a few minutes to put together and no prep time!


Looking for more seasonal recipes?

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

Our farm store is open all year! 

Check our website for seasonal hours! 

Visit us at: 471 Leonard Street, Raynham, MA 02767

We are closed from 12/24 - 1/4 and open with winter hours starting Jan. 5th! 

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

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