FreshMichigan

We are feeling very blessed this year. Our tomato crop seems to be making up
for the loss last year. We have canning, slicing, salad, and cherry style
tomatoes. My favorite have been the sun sugar. It is small, golden and full of
flavor.

We may have a limited amount of sweet corn. We are still picking today but
wanted to get this notice out a little sooner than in the past.

We plan to have:
beets
leeks
onions
potatoes
squash: carnival, spaghetti, acorn and others if ripe
watermelon
cantaloupe
peppers sweet and hot

Our delicious chicken, turkey and rabbit will be in the freezer with us.

Our new batch of pork has arrived. Which means the long awaited bacon will be
available. For our complete pork list visit our website
www.hartlandfarms.com

You will find us tomorrow at the Hartland Farmer’s Market from 9 am to 1 pm. If
you can’t wait til then stop by our farm, we have our roadside table set up.

The weather forecast for tomorrow is a hot one, 90 degrees. Bring
a cooler even if it is just for veggies.

Have a great day!!

…and much much more!
We are ready for the Hartland Farmer’s Market tomorrow.

Bring a cooler and check out our meat products. We have cuts of pork,
whole turkeys, chickens and rabbit. I will be glad to tell you how to cook
any of it.

Some of the produce is slowing down while others are gearing up.

We have:

tomatoes
peppers (sweet & hot)
sweet corn
watermelon
cantaloupe
leeks
potatoes
onions (sweet & cooking)
green beans
large beets
yellow squash
etc…

Our friend with the blackberries will bring them to the market in the morning.
This will probably be the last batch.

Hope to see you there!

We have been very busy as I am sure you have been too. It has been a hot summer and we are well into August.
Thursday we ate our first watermelon. It was delicious and very refreshing in the heat!
We will be at the Hartland Farmer’s Market tomorrow with our home grown produce and meats.
We will have:

Whole chickens, turkeys and rabbit
Cuts of pork

Leeks
Onions, cooking and sweet
Sweet corn
Green beans
Broccoli
Tomatoes regular and cherry types
Yellow squash
Zucchini- long and 8 ball type
Cabbage
Watermelon

and a few other things I am sure has slipped my mind.

Bring a cooler and see you tomorrow!

Time for the Hartland Farmer’s Market. Saturday 9 am to 1 pm. This week our special is fresh whole rabbit! They are $3.99 per lb and are about 3 pounds each.

The produce is coming along great. We have peppers, sweet corn, cucumbers, cabbage, yellow squash, beets, just to name a few. We also have our frozen whole chickens and cuts of pork. BRING A COOLER!!

The meat of the Muscovy is unlike that of the other domestic ducks. It is not greasy and is much more like veal than like poultry. Turk Farms raises free range Muscovy ducks that have fresh tender meat at about 4 pounds dressed. They are available now. Try one for dinner!!

Ingredients

• 1 four-pound Muscovy duck
• Salt, if desired
• Freshly ground pepper
• 1 teaspoon peanut oil
• 1/3 cup coarsely chopped celery
• 1/3 cup coarsely chopped onion
• 1/3 cup coarsely chopped carrot
• 1/2 bay leaf
• 1/2 teaspoon thyme
• 1 clove garlic, crushed
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons butter

Preparation
Preheat oven to 475 degrees.

1. Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
2. Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
3. Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
4. Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
5. Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
6. Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.

Turk Farms has available starting Saturday Cornish Chickens 2-1/2 lbs. to 3-1/2 lbs at $3.00 per lb. We will be at the Brighton Farmers Market 8 A.M. to 1 P.M. and at Northville Square 9 A.M. to 4 P.M. Sunday at Howell Farmers Market  on Sunday along with Grand Blanc on Sunday.

Due to the forecast and the heat last night that prevented us from preloading our trucks we will instead open our market at our farm today 8 A.M. to 4 P.M. our farm address is 4915 Cullen Rd. Fenton,MI. Our address is Fenton but we are really Hartland, Mi. any question call 810-656-7216

We have Peaches, Blueberries, Plums, Apricots and Sweet Cherries. On the veggie side of things we have Sweet Corn, Tomatoes, Cabbage, Potatoes,Cukes, Peppers, Squashes,Onions,Green Beans,and Beets.

We have farm fresh eggs, new supply of rabbit meat along with our Pork and Lamb.

We will be at the Highland Farmer’s Market again today. We are located on a portion of the closed Livingston Road from 6:30 to 8:30 PM. A great musical concert will be happening in the park across the street from us. Provided by the township-FREE for you!! We have all our cuts of pork, well stored onions and freshly picked beets, beet greens, broccoli and zucchini. Would love to see you there!!

Our fresh turkeys are ready for you! We have turkeys available Saturday 7/10/10 at our farm from 9 AM to 8 PM. If you ordered one please come by to get it. If you wish you had ordered one
we have some extras in the 12 to 14 pound range. We even have a couple of 10 pound birds.
Sunday pick up can be arranged by calling 810-632-5737 for an appointment. This would give
you an opportunity to see our gardens too.

The Holly Mills Farmers Market for the 2010 season is now on FRIDAYS! From 3pm-8pm, located at the Holly Mill (105 Civic Dr.) in downtown Holly. June-October 2010.

We have all kinds of great vendors and monthly events. Come on out and have some fun!

We hope you are able to stay cool and hydrated in this heat. We are weeding and watering the gardens to help the produce thrive.

This Wednesday July 7th we will be one of the vendors at the Farmer’s Market during the Highland 2010 Summer Concert Series. It is being held in the Veteran’s Park – Highland, Michigan located at the corner of W. Livingston Rd. and John St.at 6:30 to 8:30 PM.

The first free concert will present the group GEMINI. They celebrate with their audiences the fun, warmth, and humor of family life. Kids and adults love to sing with them! From start to finish, a family concert.

At our booth we plan to have our cuts of pork and will be taking orders for fresh turkeys. The turkeys will be available for pick up at our farm Saturday July 10. We raise our pigs and turkeys free range.

We plan to pick and bring with us tomorrow beets, radishes, turnips, salads and whatever else is ready!

With this heat it would be a good idea to bring a cooler.

Farmers Market space is offered for free at Gibraltar Trade Center. Plants, shrubs, produce, flowers, all may set up one day or all three every weekend outside. Includes vendor parking as well as access to wifi, clean bathrooms, the food court, and a ready-to-buy consumer base. Plenty of room in the shade under the outdoor canopy.

The Trade Center’s outside canopy is opened for Farmers Market and other vendors every Friday: Noon – 8pm, Saturday 10 – 7pm, and Sunday 10 – 5pm through September. After the outdoor market closes, air-conditioned indoor space is available for farmers the rest of the year.

For information call 586-465-5440

At our farmer’s market last week I talked to a few people about another way to
serve radishes. I personally find raw radishes too hot for my liking. This
recipes cools them down. The cooked radish
is tender, not mushy! If you need radishes, come see us!!

Braised Radishes
Recipe courtesy Rachael Ray

Prep Time: 5 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings

Ingredients

* 2 bunches radishes, about 1 pound, trimmed of tops and roots
* 1 1/2 cups chicken stock
* 2 tablespoons butter, cut into bits
* 1 large shallot, thinly sliced
* 2 tablespoons sugar
* 1 tablespoon red wine vinegar
* Salt and pepper

Directions: Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar,
salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce
heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked
away, remove radishes and cook down to 1/2 cup, about 2 minutes.

The vegetables are all planted and growing. The garden looks great! We will have plenty of good things for your table. Saturday June 26th we will be at the Hartland Farmer’s Market again. We plan to bring broccoli, turnips, garlic scapes, lettuce, beets, radishes and a few other items that may be ready.

Our daughter Jessica is making plans to pick strawberries and sweet cherries on Friday. She will be selling the fruit near our stand.

We will also have our pork products with us. With this warm/hot weather you may want to bring a cooler.

All the vegetables are now planted and growing. The gardens looks great. The rains we have been getting have been timed well. Now the weeding will be taking a lot of our time.

We want to be able to keep you updated with our products. It looks like the most efficient way is a Yahoo! Group. We have created one for our farm news. Some of you have already accepted the invitation, thank you! I want to let everyone else know to watch for the invite or go ahead and join by using their current Yahoo account or opening one. It is free. Then go to this page to join: http://tech.groups.yahoo.com/group/hartlandfarms/

If this does not work or you do not receive an invite from me within the next two weeks (I can only
invite 50 people a day) please send me an email at roeskefarms@comcast.net and I will send you an invite.

Some invites I have sent have bounced back to me as “undeliverable.”