So Ends Another Week...

Cleaning, planting, grafting, wood cutting and more cleaning. The work is never done and there's never enough hands to get it complete. For everyone's information, with continuing colder temperatures, we're going to extend our membership joining date for our CSA to March 15th.  

Bret is in the Kansas City area for a couple days with his ALOT (Agricultural Leaders of Tomorrow) class touring businesses and networking. He enjoys going to the sessions because he learns tons and meet's cool people, but also misses being at the farm. The group is ending their session tomorrow at our farm. They're taking a small tour of the place and then have a home cooked lunch in the winery. After that, reality will set back in and we'll get back to work on our house. Have I mentioned that there is a pink toilet in it's bathroom? How retro chic...

Sunday we're celebrating Grandma Fahrmeier's 85th birthday at the winery. Friends and family are planning to come help us celebrate the special occasion with one of Joan's cakes. YUM!  

As the sun shines on this very cold day. I'm reminded of the warm spring and summer day's filled with activity at the farm. I can smell the fresh cut grass and turned soil now. I stole this picture from Brad, who I might say has a pretty good eye for natural beauty and does a great job capturing it in photos.

As I’ve said before, spring is a very busy time for all of us. My dad has lots of sayings that are “full of wisdom” that as a child I never really understood but now as I’ve gotten older I’m starting to get them. One of my favorites is “I’m busier than a one armed paper hanger.” Politically correct no….is it funny and true? YES! Very much so… Picture that image in your mind right now and try not to laugh.


In an effort to be responsible, knowledgeable growers and business owners we all like to take the opportunity to attend workshops and conferences not only to educate ourselves but others about local foods, growing methods, the agriculture industry, agritourism and our niche in our local and state economy.

Tonight, Bret will be in Higginsville to speak about the benefits of high tunnel production and how we do it on our farm. He’s also planning to attend the Farm, Food and Health Conference in March at the American Royal Pavilion in Kansas City, MO. The conference is about improving local food for our health, economy and communities and how consumers and producers can strengthen their relationships.

By day I work in town and have started moonlighting as a new farm wife as we fix up our new rental home, babysit and potty train our new puppy, Stella and continue the learning curve of all things Fahrmeier. All of these things and try to keep up with the rest of my family while trying not to look a fright all of the time.

Yesterday, Brandon spent some time in Columbia tasting some new grape varietals. Joan and Ron have been doing a few home improvement projects.
All of this plus the regular day to day farm work, greenhouse preparation and produce season planning. Needless to say a good night’s sleep is fast on our tails when our heads hit the pillow at night.

A Case of the Monday's!

So another ice and snow storm passed through the area yesterday leaving everything in a blanket of the white slick stuff...again. Mother nature keeps playing with our emotions and we're tired of it! Don't forget that the deadline to purchase a CSA share is this week so don't miss out on this great opportunity. Above is a photo of some of our heirloom tomato's waiting to be grafted in our farm garden. What an exciting time it's getting to be here at Fahrmeier Farms. Now, no more doom and gloom of winter, bring on the sun...seriously...anytime now will be great.

Butter Makes Everything Better

With tomatoes being one of our primary summer crops we always like to try different recipes using what we have in abundance. Even though our crop won’t be ready for a few more months there’s never a shortage of sun dried tomato’s at your local grocery store.

Here's a photo of a rogue tomato plant in the greenhouse just dying to make it's debut!

We like using flavored butter’s for lots of dishes we make for our family. They are great on steaks, warm breads, potatoes, pasta and one of my favorites, corn on the cob! Below is a basic recipe that can be adapted and changed depending on your favorite herbs but we never forget to add the garlic!

Since buying and eating local foods is something our family likes to do I’ll suggest using Shatto Milk’s fresh butter. Shatto is a local family owned dairy from the Kansas City area and they also make some of the best chocolate milk we’ve ever tasted! Have a great weekend!


Sundried Tomato Butter

• 1 lb. Softened Butter

• 12 pieces sundried tomatoes

• 3 cloves garlic

• 2 Tbsp. basil, julienne

• 3 Tbsp. parsley, chopped

• Salt and Pepper to taste

• 1 Lemon, Zest

In a mixer, place the softened butter. Using the paddle attachment, whip the butter until smooth.

Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper. Chill before using.

Another Spring for New Beginnings

Another week closer to season! The greenhouses are looking good and filling up with flowers and vegetables. With a few minor exceptions everything is on schedule and will be ready to transplant soon.

This week Bret and Lorin attended the Missouri Agritourism and Small Fruit and Vegetable Conference at the Lake of the Ozarks. They returned with lots of tools and ideas to make this year’s season bigger and better! In other exciting news, this past weekend, Bret and Lorin also got married in a small wedding at the winery on the farm. Surrounded by family and close friends they started their new life together in fine fashion. Below is a couple photos from the evening. Enjoy!

Join Our CSA!

This year we are offering a CSA program, which stands for Community Supported Agriculture. CSA’s offer a way for consumers to buy local, seasonal food directly from a farmer and gives us, the farmer, a chance to get to know the people we grow for and educate them about agriculture today. CSA’s are also a great way to expose you and your family to new fruits and vegetables, cooking methods and offers a hands on experience with local agriculture. If you want to get your hands dirty, schedule an appointment and we will glad to provide a guided tour of our farm garden. Visitors are always welcome!


A Fahrmeier Farms CSA membership will entitle you and your family to a weekly box of produce ranging from six to nine different vegetables a week (some weeks more or less depending on the season). The quantity increases as the season progress, always enough produce to feed your family based on the size of the CSA you choose in your membership. You will also receive an invitation to our Tomato Day Festival; an evening filled with live music, tomato tastings, education about local produce, area chef’s preparing samples of tomato dishes and Chef Brad of Trezomare Restaurant located at Briarcliff prepares a delicious meal featuring our tomatoes and other farm grown vegetables. The event is located at our winery, Three Trails Winery at Fahrmeier Farm.

We added your name to our mailing list because you’ve visited us once or twice at a farmer’s market or at our roadside market just west of Lexington, MO. We’re currently farmer vendors at the Downtown Overland Park Farmers Market, Kansas City River Market and Briarcliff Village Market. Because you have patronized us at one of these markets we know that you are interested in “fresh, nutritious food” at the very best price available. That is why we are offering you an opportunity to become a member of our CSA. We have a limited number of shares available and will close the opportunity as soon as planting season begins.

Reserve your CSA today. If you’re interested please take time to read, sign and mail the contract with the joining fee by February 28th, 2010 as planting will begin the first of March. We will plant to feed the number of family members in our CSA’s to assure their share of our garden. We look forward to bringing you produce fresh from our family farm to your home!

For questions or more information about CSA’s or our farm please email at fahrmeier.farms@gmail.com, call 816-934-2472 or visit our Fahrmeier’s Market facebook page or our blog at http://www.fahrmeiersmarket.blogspot.com/

A CSA is rewarding expericence for all of us and hope you'll consider joining ours!

Delish!

What a great day it has been. Here’s a picture of the progress our onions are making. I’m still amazed at how fast things grow around here!

With the weather still in limbo of cooler days and nights here’s a recipe for onion soup. It’s one of our favorite winter dishes and this recipe from the Food Network's Paula Deen is awesome. It also uses staple ingredients that are kept in our kitchens-Garlic, which is Bret’s favorite, olive oil, bay leaves and thyme. Not only is it easy to make but the flavor is unbeatable and is a great start to a meal or perfect with a green salad for light supper. Enjoy!

Paula Deen’s Onion Soup

Ingredients

• 8 onions, sliced

• 2 cloves garlic, minced

• 1/3 cup olive oil

• 2 tablespoons all-purpose flour

• 8 cups beef stock

• 1/4 cup dry white wine

• 1/2 teaspoon dried thyme

• 1 bay leaf

• Salt and pepper

• 1 loaf French bread

• 2 cups grated Gruyere

Directions

Sauté onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler