Farm Journal

Posted 4/10/2012 2:02pm by Renee Savary.

Thank you

Seaside Times

for featuring me, the farm and my feathered co-workers ...

We love the article and all the pictures ...


http://www.theseasidetimes.com/






Posted 4/5/2012 12:40pm by Renee Savary.

Easy Duck Roasting ....

A few times a year I have Muscovy ducks available. They are raised slowly, over a 10/11 weeks period, on pasture supplemented with organic soyfree grains. The result is an incredible meat probably one of the best I ever had.

Most duck recipe are quite elaborate and can be intimidating. Raising ducks slowly on pasture let them develop their own flavor and I found out, like with our chickens, the simpler preparation was the better one and let you taste it’s true flavor. 

I first rub the duck with our Grey Sea salt and lemon and olive oil and black pepper, then cut the breast skin in a cross hatch pattern without cutting into the duck ... just to open the skin to let the extra fat drip ...

Warm up your oven to 325F and in a roasting pan cook it for 45 minuter per 1lb of duck ... for example a 4lb duck would be 3h ....

*** Note: on cooking time, if you get a larger duck, like 5 or 6lb, roast it like a 4lb one and then check the temperature, larger duck gets larger in lengh ... 3 to 4h cooking time should be enough for a 5 to 6lb duck. Also all temp/time are for a conventional oven and do NOT work for convection oven.

The first hour the duck is roasted breast side down, then turn it for the remaining time .. at time of turning I add 1 or 2lb (depending the size of the duck) of onions, cut into big chunk, to the bottom of the roasting pan .... the onions will caramelize in the duck fat ... 

Once the cooking time done I take the duck out of the oven, cover it with foil and let it stand for 15 minutes ... then carve it ...

In  the meantime  “deglace” the bottom of the pan into a smaller pan and scooping out the onions, add salt/pepper to taste and 1tsp of Dijon mustard, some dry white wine bring it to a boil cook it for a few minutes, strain it and serve it aside the onions.

I like to serve it with roasted potatoes (roasted in duck fat) and some Twin Oaks Farm cranberry sauce...

 Best duck ever !!! ...

Do not remove any of the extra duck fat and make sure to save all the left over fat and render it ... it will keep really well in the fridge and will do marvel with spring potatoes ...

Et voila ... Bon appetit ...

Roasted duck

Posted 3/28/2012 9:32pm by Renee Savary.

Easter Eggs with Natural Coloring


Easter is just around the corner and it is time to think "coloring" ..
With just a few simple ingredients you will have a rainbow of eggs ...

 Here is what you need to create your rainbow:

RED
2 cups of beets, grated - 3tbsp white vinegar - 2 cups water

YELLOW to GOLD
3 large handfulls of yellow/brown onion skins - 3tbsp white vinegar - 3 cups water

BLUE
1lb frozen blueberries, crushed - 3 tbsp white vinegar - 2 cups water

Green:
Boiled spinach leaves - 3tbsp of white vinegar - 2 cups of water

Purple
Make a strong hibiscus tea with 2 cups of water then add 3 tbsp of white vinegar

 

Coloring ingredients


Mix combinations of the primary dyes (in separate cups) to make secondary colors : red and yellow for orange, yellow and blue for green, blue and red for violet.

 

Coloring

The vinegar acts as a fixative, without it the dyes won't stick to the eggs.
For uniform color, strain each dye mixture through a cheesecloth or a fine strainer.
For a mottled, tie-dyed or spotty effect, leave all the ingredients in the pans.
Use crayons to make designs on the eggs.

eggs coloring
The longer the eggs remain in the dye, the deeper the color.
For special effects, dip half the egg in one color, the other half in another.


Happy coloring ...

... et voila ...

Posted 3/15/2012 8:29pm by Renee Savary.

Last Sunday I went to help my friend Dawn to split her beehives, well ... help !! ... Let's just say I stayed a good 2ft away and try to generate as much smoke as possible.

To split beehives, you take 4 of the central frames of the hive to split, including the queen, move them into a new empty hive, close it and move it away a few miles for a month or so. It will give the "older" hive time to raise a new queen then you can bring all the hives back together.

It seems fairly simple but it is not, you have thousands and thousands of bees buzzing around, you are kind of suffocating with the smoke (that is when I help) and for the not trained eyes to locate the queen in the middle of the multitude is kind of locating that pin needle in the hay story... ...

But we did it and I am happy to report that after a few days both hives, the new and the old ones, are doing well ...

 Then we came to the farm to look at mines. Last spring I got 3 hives, I still have 2 of them. I have to be honest I am not super comfortable dealing with bees ! I can confront a charging donkey but I am afraid of bees ... go figure !!!

I had not open my hives in several months, I knew they were well sealed by the bees and I did not find a reason why to open them when it was cold or windy or wet ... I did supplement them with some honey/water tea once a week in January and February and I am sure it did help them ...

I am well aware of all the problems the bees are encountering from pesticide to GMO's but I think their worst enemy is us, human, so without pretending saving the bees, I will just let the ones I have at the farm be bees and do their bees business and on my side I will make sure they have enough quality food.

 opening the hive

On this picture we are just opening the first hive and looking at it ...

I am happy to report they are doing wonderful, I was so relieved to see them doing so well. Now the next step is to split my hives, probably in a week or two. Here are some more pictures of our beezy Sunday !!!

frame

me holding a frame ...

frame with nice brood partern

Hive with super installed ...

Go to www.facebook.com/twinoaksfarm for more pictures on my beesy Sunday ....

Posted 12/22/2011 8:04pm by Renee Savary.

Best Wishes for a Wonderful Holiday Season

and

and a New Year of Health and Happiness!

Holiday Season 2011

Thank you for supporting a better way to produce healthy and wholesome food.

Twin Oaks Farm
USDA Certified Organic
Bonifay FL 32425
www.twinoaksfarm.net

Posted 12/14/2011 11:43am by Renee Savary.

... to order ...

Running out of great gifts ideas for your favorite people ???

We have it ....

 Still looking for stocking stuffers ??

We have it ....

You want to create the perfect holiday gift basket ?

We have it ...

Searching for a unique  hostess gift ???

We have it ...

and they are all just a click away ...

Order by Monday and it will ship right on time ....

Visit our store :

http://www.twinoaksfarm.net/store/69

Special Holidays Shipping Rate :

$ 5 flat rate for order up to $50

Free shipping for order $50 and up  ....

coupon code FREESHIP

 

Twin Oaks Farm Preserves are the perfect choice.


All our preserves are produced right here at the farm the old fashion way : just fresh fruits, that we either grow or pick from small local growers, and certified organic evaporated cane juice and all organic ingredients.

No pectin, No citric acid, No ascorbic acid

or any other colorants/fillers or chemicals.


Fig Preserve

Peach Preserve

Blueberry Preserve

3 Agrumes

Pear - Calamondine

Golden Plum

Red Plum

Fig - Cranberry Chutney

Cranberry Sauce


Golden Plum

Caramelized Onions Compote

Spiced Eggplants Chutney

Sweet Pepper in Hot Vinegar

Organic Grey Sea Salt and Herbs Rub

Hot Chocolate Mix


3 Agrumes

We know how hard it is to pick and choose

 so we thought we would help you in creating ready to go :

Bag of Goodies

From sweet to salty and from breakfeast to aperitif

You can order them online and we will ship them all wrapped up.


The Breakfast Bag

2 jars of Preserves 

and 1 bag of Organic Chocolate Mix

The Kitchen Essentials Bag

1 Jar of Lemony Sage Mustard

1 Jar of Cranberry Mustard

1 Bag of Grey Sea Salt and Thyme

The Apperitif Bag

1 Jar of the Caramelized Onion Compote

1 Jar of Red Wine Pear Compote

1 Jar of Spicy Eggplant Chutney


Breakfast Bag


 We are at the Seaside Farmers Market

every Saturday from 9am to 1pm all year around.

Please Forward this email to your email list and help us spread the word about Real Food.

Thank you for supporting a better way to produce healthy and wholesome food.

Twin Oaks Farm

USDA Certified Organic
Bonifay FL 32425
www.twinoaksfarm.net

 





Posted 12/6/2011 8:51pm by Renee Savary.

We know how hard it is to pick and choose

 so we thought we would help you in creating ready to go :

Bag of Goodies

From sweet to salty and from breakfeast to aperitif

You can order them online and we will ship them all wrapped up.


The Breakfeast Bag

2 jars of Preserves 

and 1 bag of Organic Chocolate Mix


The Breakfast Bag


The Kitchen Essentials Bag

1 Jar of Lemony Sage Mustard

1 Jar of Cranberry Mustard

1 Bag of Grey Sea Salt and Thyme


Kitchen Essential Bag


The Apperitif Bag

1 Jar of the Caramelized Onion Compote

1 Jar of Red Wine Pear Compote

1 Jar of Spicy Eggplant Chutney

 

To place your order go to :

http://www.twinoaksfarm.net/store/69

Twin Oaks Farm Preserves are the perfect choice.

All our preserves are produced right here at the farm the old fashion way : just fresh fruits, that we either grow or pick from small local growers, and certified organic evaporated cane juice.

No pectin, No citric acid, No ascorbic acid or any other colorants/fillers or chemicals found in a jar in today's world.


Special Holidays Shipping Rate :

$ 5 flat rate for order up to $50

Free shipping for order $50 and up  ....

coupon code FREESHIP


We are at the Seaside Farmers Market

every Saturday from 9am to 1pm all year around.

Please Forward this email to your email list and help us spread the word about Real Food.

Thank you for supporting a better way to produce healthy and wholesome food.

Twin Oaks Farm

USDA Certified Organic
Bonifay FL 32425
www.twinoaksfarm.net

 





Posted 11/15/2011 11:09am by Renee Savary.

Looking for stocking stuffers ??

You want to create the perfect holiday gift basket ?


Twin Oaks Farm Preserves are the perfect choice.


All our preserves are produced right here at the farm the old fashion way : just fresh fruits, that we either grow or pick from small local growers, and certified organic evaporated cane juice.

No pectin, No citric acid, No ascorbic acid or any other colorants/fillers or chemicals found in a jar in today's world.


Special Holidays Shipping Rate :

$ 5 flat rate for order up to $50

Free shipping for order $50 and up  ....

coupon code FREESHIP


Check out our brand new e-commerce 


http://www.twinoaksfarm.net/store/69

and find out about :


Fig Preserve

Peach Preserve

Blueberry Preserve

3 Agrumes

Pear - Calamondine

Golden Plum

Red Plum

Fig - Cranberry Chutney

Cranberry Sauce


Cranberry sauce

Caramelized Onions Compote

Spiced Eggplants Chutney

Sweet Pepper in Hot Vinegar

Organic Grey Sea Salt and Herbs Rub

Hot Chocolate Mix


Hot chocolate mix

 

We are at the Seaside Farmers Market

every Saturday from 9am to 1pm all year around.

Please Forward this email to your email list and help us spread the word about Real Food.

Thank you for supporting a better way to produce healthy and wholesome food.

Twin Oaks Farm

USDA Certified Organic
Bonifay FL 32425
www.twinoaksfarm.net

 





Posted 10/4/2011 7:51pm by Renee Savary.

The New Leaf Market 2011 Farm Tour

Sunday, October 16, 2011
 from 10am to 4pm

Farm Tour at 11am, 1pm and 3pm.

Workshop ongoing throughout the day :

Build your own solar oven:

Solar cooking is the simplest, safest, and most convenient way to cook food without consuming fuels or heating up the kitchen.
Learn all about making and using solar ovens with Carol Gagliardi.
Carol will show you how to build your own working solar oven out of cardboard !!!
We will have solar ovens cooking food on display.

Micro-greens and sprouts:

Join Chandra Hartman of Moolight Micro-Farm to learn to grow your own nutritious sprouts and microgreens from seeds. Growing your own greens is a rewarding adventure that can be accomplished in a limited space with minimal resources.
Sprouting provides a foundation that can be readily adapted to interests in gardening, food security or nutrition.
Sprouting is also a great activity to engage children in growing and learning about the origin of food.
Chandra will have her heirloom and organic seeds selection for sale
 as well as sprouting starter kits.

All about Raw Food:

Raw Food Chef Jenifer Kuntz,  owner of Raw & Juicy Organic Juice Bar will be offering raw food demonstrations on Green Smoothies from the garden, foods not to eat raw, protein sources for vegans, grain preparation and tips on dehydrating and how to open a coconut.
Jenifer will have delicious dehydrated items available for sample and for sale.

The SoapPedaler, Celeste Cobena
will be there with her line of organic soaps and skin care products. Besides using organic components and essential oils, Celeste use locally produced ingredients from local honey and cream to our own duck eggs in her organic soap.

Our shop will be open
 and all our goodies from eggs to preverses and from chickens to chutney will be available for sale....
(good idea to bring a cooler)

Lunch under the oak tree ...
Light lunch, featuring the farm own products, will be available for purchase.

A few tips :
Close and confortable shoes, the farm tour is a walking tour ...
No pets
No smoking
Thank you for respecting our bio security zone

Driving to the farm:
I-10 to Bonifay exit (#112), go north on SR 79 for 7.5 miles
over a small bridge with kids playground at the corner of SR79 and Creek Road
Turn west into Creek Road
3207 Creek Road.

32 Farms will be open ...
Visit
www.newleafmarket.coop
for more informations on the Farm Tour

Join us for a tour of the farm ...  
Farm Tour

Please forward this email to your mailing list and help us spread the word about Real Food.

Thank you for supporting a better way to produce healthy and wholesome food.

Twin Oaks Farm
USDA Certified Organic
Bonifay FL 32425
www.twinoaksfarm.net
www.facebook.com/twinoaksfarm

Posted 5/19/2011 8:50pm by Renee Savary.

Local and organic food and farming : The Golden Standard.

by Ronnie Cummins

Director, Organic Consumers Association

More and more consumers and corporations are touting the benefits of "local" foods, often described as "sustainable," "healthy," or "natural." According to the trade publication, Sustainable Food News, local as a marketing claim has grown by 15 percent from 2009 to 2010, and it's likely that number will increase in the coming year.
But, beyond the greenwashing and co-opting of the term by Wal-Mart, what does "local" food and farming really mean? What is the impact of non-organic local food and farming on public health, nutrition, biodiversity, and climate?

Jessica Prentice coined the term locavore for World Environment Day in 2005 to promote local eating, and local consumption in general. Her goal was to challenge people to obtain as much food as possible from within a one hundred mile radius. Her success was more than she imagined. In 2007 the New Oxford American Dictionary selected "locavore" as its word of the year. Local had arrived!

Some chemical farmers claim that local is better than organic, because it stimulates the local economy and reduces the distance (food miles) that food travels between the farm or feedlot and your table. But does so-called local farming, utilizing toxic pesticides, GMO seeds and feed, chemical fertilizers, and animal drugs mean that the food is safe and sustainable? Obviously not.

We believe that there shouldn't have to be a choice between local and safe organic; but rather that consumers should look for food that is not only local or regionally produced, but food that is also organic and therefore safe and sustainable. Organic and local is the new gold standard!

The locavore phenomenon brings up several important concerns including: food miles, chemically grown food, greenhouse gas emissions, factory farming, genetically engineered animal feed, and the value of organic labeling. All of these crucial issues relate to the central question: what should be in your market basket?

Does Local Mean Safe?

Chemically grown foods produced locally may be cheaper than organic and may aid the local economy but they pollute the ground water, kill the soil food web, broadcast pesticides into the air, poison farmworkers, and incrementally poison consumers with toxic residues on their foods. "Local" pesticides, genetically modified organisms (GMOs), and chemical fertilizers are just as poisonous as those used in California, Mexico, Chile, or China.

Does "Pesticide Free" Mean Safe or Sustainable?

Often, growers at farmers markets will say, "I don't use pesticides, I only use chemical fertilizers." Sadly, what many people do not realize is that chemical fertilizers are extremely hazardous. A high percentage of these fertilizers seep into our wells and municipal drinking water, or else run off into our streams, rivers, and finally end up in the ocean. Two-thirds of the nation's drinking water is contaminated with hazardous levels of nitrogen fertilizer. High nitrogen and phosphorous levels in rivers and oceans kill fish and other marine wildlife.

"Local" Factory Farms and CAFOs: Destroying Public Health and Climate Stability

According to Wal-Mart and Food Inc.'s definition of local (anything produced within a 400-mile radius), meat, dairy, and eggs, reared on a diet of GMO grains, slaughterhouse waste, and antibiotics, qualify as "local." According to the USDA, the majority of the nation's non-organic meat, dairy and eggs are now produced on massive factory farms, euphemistically called Confined Animal Feeding Operations (CAFOs). CAFOs are typically overcrowded, filthy, disease ridden, and inhumane, not only for the hapless animals imprisoned inside their walls, but also for the typically non-union, exploited, immigrant workers who toil in these hellish facilities.

And where does methane pollution come from? Mainly from factory farms and the overproduction of non-organic meat, dairy, and eggs.

Food Miles and Greenhouse Gas Emissions

Food miles are the average miles that food travels from the farm to the consumer. Since more than 80% of the U.S. grocery purchases are now processed foods, a huge percentage of the carbon or fossil fuel footprint of industrial agriculture comes from transporting factory farm crops or animals to the processing plant or slaughterhouse and then transporting these processed foods from the processing plant to the dinner table via the supermarket. By reducing the processed foods in our diet we can greatly reduce the food miles or carbon footprint for which our households are responsible, since the shorter the distance food travels, the lower the greenhouse gas emissions.

"Fresh food miles" indeed contribute to the high CO2 emissions from the U.S. food system, but these whole foods are certainly not the major greenhouse gas contributor in our food system. That dubious honor belongs to factory-farmed meat, eggs, and milk, which generate 30 to 50% of all of the U.S. greenhouse gasses, more than industry and fossil fuels combined.


Chemical and Local versus Organic and Local

If they are talking about comparing supermarket fresh organic with fresh chemically grown local, we should still choose supermarket organic, because, whether they are used locally or nationally, pesticides and fertilizers are more dangerous and deadly to your health and the health of the environment than chemically-free organic foods transported from outside your local region.


The Gold Standard: Local and Organic

Local organic food and farming are the gold standard. Organic farmers gladly adhere to a set of regulations, use non-toxic products, and accept the need to be scrutinized by an independent third party inspector.

There are no regulations governing "local" chemically grown or GMO-derived food. When the local chemical grower tells you that local is better than organic, tell them that they should switch to organic so that you can trust their food to be safe, clean, inspected, and environmentally friendly. Local-organic is the gold standard.

 

Tags: local, organic