Luna and Thomas

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Thomas Magnum is growing quickly and Luna and her mother Eclipse are back home from U of I and happy to be in the pasture.
Although it took Luna a little time to get used to the heat after spending 8 days in the a/c.

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Hay Day!

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the sun has finally come out and we were able to get the hay cut a raked. Now to get it all baled and inside

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Phone problems

Our phone will be out of order until sometime on Wednesday so if you need to contact us, please send an email or a message on FB

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Green Beans New this week

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We have finally gotten enough dry weather to harvest and get the stand stocked with green beans, Swiss chard, lettuce, beets and a few pints of tomatoes. This morning we will be picking flowers and starting to dig garlic.

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New Additions

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We have 2 new additions to our farm! Yesterday, our Suri  alpaca, Moonglows Eclipse had a baby girl. And we are rooster sitting this handsome Cochin for a young friend until she moves to a farm.

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Farm Day Today

The sun is shining and our featured speaker – Dr. John Ikerd  – is here. We’re ready for a great Farm Day! The Farm Day will run from 10 until 2 with John speaking at noon.

We will also be joined be Ed Bell from Belfree Bees. He will be bringing his display bee hive and Honey.

Our Master Gardener – Renee – will be sharing her knowledge on composting.

This is a great opportunity to learn from our presenters, see the farm, ask any questions you may have AND meet Thomas Magnum – our handsome Suri alpaca cria!

We will be accepting a $5.00 donation per adult to cover the cost of Johns travel to us. He is staying with us to keep the cost to a minimum and all additional donations will go tho the tornado victims through the Salvation Army.

 

 

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Sunday June 28th – Farm Day

john ikerd2 Days until our first Sustainable Farm Day of the year!

In addition to our main speaker – Dr. John Ikerd (http://www.johnikerd.com) – we will also be joined by Ed Bell from Belfry Bees. He will bring a display hive and information on how we can protect bees. He will also have some honey! You can find more info. on him and his bees @ BelfryBees.com
We will also have a presentation on composting. Renee is a Master Gardener and has offered to share her knowledge.
We have MANY requests from customers wishing to tour our farm and see our chickens, Suri Alpacas, sheep and gardens. We don’t usually have time to stop our work during the busy growing season so now is your chance to see all of the above, ask any questions you may have AND learn from those who have been so kind as to offer their time.

Our Farm Day will run from 10 am until 2 pm with John speaking at noon. John has a long ride home and will be staying for a short time after he has finished speaking to answer questions. If you would like to speak to him, please plan to come well before noon so he can be on his way home in a timely manner.
In order to cover travel expenses for John who will be traveling from his home in Iowa to join us, we will be asking for a $5.00 donation from each adult who attends our Farm Day. John has offered to stay with us overnight rather than in a hotel in order to reduce his expenses and leave more for the charity. ALL donations above John’s expenses will be donated to the tornado relief fund through the Rockford branch of the Salvation Army.

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1 Week until our first Farm Day of the season

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We are 1 week away from our first Farm Day of the season!

Bill is still busy working on making more seating for those who are coming to hear our main speaker – Dr. John Ikerd. We are so looking forward to hearing what he has to say and sharing his knowledge on sustainability in agriculture.

In addition to our main speaker – Dr. John Ikerd (http://www.johnikerd.com) – we will also be joined by Ed Bell from Belfry Bees. He will bring a display hive and information on how we can protect bees. He will also have some honey! You can find more info. on him and his bees @ BelfryBees.com
We will also have a presentation on composting. Renee is a Master Gardener and has offered to share her knowledge.
We have MANY requests from customers wishing to tour our farm and see our chickens, Suri Alpacas, sheep and gardens. We don’t usually have time to stop our work during the busy growing season so now is your chance to see all of the above, ask any questions you may have AND learn from those who have been so kind as to offer their time.

Our Farm Day will run from 10 am until 2 pm with John speaking at noon. John has a long ride home and will be staying for a short time after he has finished speaking to answer questions. If you would like to speak to him, please plan to come well before noon so he can be on his way home in a timely manner.
In order to cover travel expenses for John who will be traveling from his home in Iowa to join us, we will be asking for a $5.00 donation from each adult who attends our Farm Day. John has offered to stay with us overnight rather than in a hotel in order to reduce his expenses and leave more for the charity. ALL donations above John’s expenses will be donated to the tornado relief fund through the Rockford branch of the Salvation Army.

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Farm Day – 1 week and 6 days away

We are less than 2 weeks away from our first Farm Day of the season! 

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Dr. John Ikerd will be our featured speaker and will be talking about sustainable agriculture.

In addition to our main speaker – Dr. John Ikerd  (http://www.johnikerd.com) – we will also be joined by Ed Bell from Belfry Bees. He will bring a display hive and information on how we can protect bees. He will also have some honey! You can find more info. on him and his bees @ BelfryBees.com

We will also have a presentation on composting. Renee is a Master Gardener and has offered to share her knowledge.

We have MANY requests from customers wishing to tour our farm and see our chickens, Suri Alpacas, sheep and gardens. We don’t usually have time to stop our work during the busy growing season so now is your chance to see all of the above, ask any questions you may have AND learn from those who have been so kind as to offer their time.

In order to cover travel expenses for John who will be traveling from his home in Iowa to join us, we will be asking for a $5.00 donation from each adult who attends our Farm Day.  John has offered to stay with us overnight rather than in a hotel in order to reduce his expenses and leave more for the charity. ALL donations above John’s expenses will be donated to the tornado relief fund through the Rockford branch of the Salvation Army.

The Farm Day will run from 10 am until 2 pm on Sunday, June 28th

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Market Day

All set up and ready for the market. we will be here at the 3 French Hens in Morris until 2

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3 French Hens Market

Everything is picked, washed and packed and ready for the market tomorrow. We will have broccoli, kohlrabi, lettuce and a few bags of Dragons Tongue beans. 

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We will also have some of our Suri
Alpaca yarn fresh from the mill.

Come see us between 8 and  2

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Broccoli New Today

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I braved the rain and mud today to pick some beautiful broccoli.  It’s in the stand for $3.00.
We also have fresh strawberries for a few more days, kohlrabi and lettuce.

If you would like a frozen chicken, please call or email ahead.

815 467 5259
Pam@creeksidenaruralfarm.com

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Kohlrabi

I Will be picking more Kohlrabi this morning and have had many questions about what to do with it. I used it as a replacement for cabbage in a creamy slaw recipe and it was fantastic.

Kohlrabi: Kitchen Basics

Trim, scrub, boil whole or sliced for 20 or 30 minutes, then drain, peel, and serve with melted butter or white sauce or mashed.

Kohlrabi is delicious served with cheese, curry, Dijon mustard, garlic, ginger, potatoes, rice wine, roasted meats, sesame oil, or soy sauce.

Kholrabi, which mean “cabbage-turnip” in German, is a member of the cabbage and turnip family. You can find kohlrabi year-round at some farm markets. Its peak season is mid-spring to mid-fall.

Unlike the turnip, the swollen stem or base of the kholrabi grows above ground. It can reach the size of an orange and can be white, deep violet, or greenish-white in color.

From the base, thin stalks grow out in all directions. The stalks are tipped with large broccoli-like leaves, are edible, and can be prepared just like spinach.

Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. The leaves can have the flavor of turnip greens.

The skin of the kohlrabi base is edible when young. It is best to remove the skin of mature kohlrabi. The flesh of the base has the texture of celery root or turnip. Kohlrabi is the most tender when the base is less than 3 inches (7.5 cm) in diameter.

Choose. Select kohlrabi that is firm and heavy for its size with crisp deeply colored leaves that have no yellowing on their tips. The base should be free of cracks. Small to medium-sized bulbs will be sweet and tender. Overly large bulbs will be tough and strong tasting.

Store. Kohlrabi will keep tightly wrapped for up to 4 days in the refrigerator. If you want to store the base longer, remove the leaves which otherwise will draw moisture away from the base causing it to lose its crispness.

Prepare. When ready to use, remove the leaves, discard the stems, wash in warm water, and then cook. Use the leaves for slow-cooked greens.

To eat kohlrabi raw, remove the stems and then peel. You can strip out the stem by folding together the two sides of the leaf and pulling out the stem.

You can peel kohlrabi before or after cooking, but it is easier to peel once it has been cooked. You can steam the bulb to loosen the skin. Trim the bulb to remove the fibrous under-layer just beneath the skin.

Serve. Kohlrabi can be served raw, grated, sprinkled with salt, or cooked. Kohlrabi can be steamed, added to soups and stews, and stir-fried.

  • To serve raw, peel and slice or cut into strips, cubes, or wedges to serve with crudités.
  • Julienne kohlrabi for vegetable or meat salads. Grate or shred to add to slaw or toss with rémoulade sauce (mayonnaise, mustard, capers, chopped gherkins, herbs, and anchovies).
  • Cook kohlrabi flesh like you would turnips or celeriac. Boil and serve tender crisp. (You may want to change the water twice when boiling for a lighter flavor.) Peel and steam and serve with lemon juice and melted butter.
  • Add whole peeled kohlrabi to braised dishes and stews and cook about 20 minutes. You can add the leaves half way through.
  • Roast kohlrabi chunks in a pan with meats or poultry.
  • Cut the flesh into slices or wedges and add to Chinese stir-fry or Indian curry.
  • Combine peeled kohlrabi with potatoes when making scalloped potatoes.
  • Dip kohlrabi slices or sticks into tempura batter and deep-fry.
  • Kohlrabi leaves can be cooked like spinach. Trim and boil the leaves until tender about 2-3 minutes, drain then aside and serve.
  • Sprinkle cooked leaves with lemon juice and a dollop of butter.
  • Purple kohlrabi may change color during cooking and become whitish colored.

Nutrition. Kohlrabi is rich in potassium and vitamin C. There are about 40 calories per cup of raw kohlrabi.

Kohlrabi facts and trivia. Kohlrabi originated in Northern Europe as late as the fifteenth or sixteenth century although Pliny, the ancient Roman, described a similar vegetable grown by the Romans in the first century.

Today kohlrabi is most popular in Germany and Central Europe. In Italy, it is known as cavolo-rapa, which means cabbage turnip.

The botanical name for kohlrabi is Brassica oleracea var. gongylodes.

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Thomas Magnum

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Finally got the scale calibrated and Thomas Magnum is 23 lbs. Looks like his mama is feeding him well!

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New today Kohlrabi

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We picked some really nice strawberries this morning an also started picking some kohlrabi. This is our first year for kohlrabi and we are trying out some recipes. We’re picking in small batches so the greens will stay fresh.
They are both in the stand along with leaf lettuce. We are also selling fresh chicken through the weekend. After Sunday, it will be feozen.
Email or call ahead for chicken.
Pam@creeksidenaturalfarm.com
815 467 5259

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Strawberries

We are starting to pick strawberries and they’re in the stand. They will be here for a short time and in limited supply so now is your chance! $4.00 per pint

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Air Chilled Chicken

wpid-img_2015050416917.jpgI have some fresh chickens available today and this weekend only. If you would like to try an air chilled chicken that has never been frozen, let me know when you would like to come by. I’ll be home today and tomorrow until about 4 and all day on Sunday.

Our spring batch or air chilled chicken will be ready for pick-up tomorrow.

Our chickens are raised outside on pasture and fed certified organic feed. They average around 5 pounds and are $4.00 per pound.

 

If you pre-ordered, you can contact us with a time you would like to pick-up. We will be available all day tomorrow until about 4 pm. If that doesn’t work, we will also be home most of the day on Saturday.

FYI – This will be our only batch of chickens until the end of August and more than half are spoken for.

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Coat off day

We think it’s finally warm enough   to take off the the little boys coat and uncover his beautiful fiber.

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Everyone feels the need to check him out  – including his big brother Apollo

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Lovely Lettuce

I had to take a picture of the lovely Grandpa Admire’s lettuce before I cut it.
In addition to the lettuce, we have started picking strawberries so there are a pew pints in the stand. Also getting to the end of asparagus.

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Sustainable Farm Day – June 28th

We are 4 weeks away from our first Farm Day of the season and Bill is busy working on making some seating for those who are coming to hear our main speaker – Dr. John Ikerd. We are so looking forward to hearing what he has to say and sharing his knowledge on sustainability in agriculture.

In addition to our main speaker – Dr. John Ikerd  (http://www.johnikerd.com) – we will also be joined by Ed Bell from Belfry Bees. He will bring a display hive and information on how we can protect bees. He will also have some honey! You can find more info. on him and his bees @ BelfryBees.com

We will also have a presentation on composting. Renee is a Master Gardener and has offered to share her knowledge.

We have MANY requests from customers wishing to tour our farm and see our chickens, Suri Alpacas, sheep and gardens. We don’t usually have time to stop our work during the busy growing season so now is your chance to see all of the above, ask any questions you may have AND learn from those who have been so kind as to offer their time.

In order to cover travel expenses for John who will be traveling from his home in Iowa to join us, we will be asking for a $5.00 donation from each adult who attends our Farm Day.  John has offered to stay with us overnight rather than in a hotel in order to reduce his expenses and leave more for the charity. ALL donations above John’s expenses will be donated to the tornado relief fund through the Rockford branch of the Salvation Army.

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Thank you

This is what I found at the end of a really long day.

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Thank you to our young fans!

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Cria name

Does she look like an Iris?

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Baby Day!

Parabella had a 16 lb baby girl today. No name yet and I haven’t seen her nurse so I’m on “nursing watch”

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5-17 @ CNF

This morning we have beautiful leaf lettuce, radishes, asparagus, eggs from our AWA hens, organic tomato and pansy plants and a few bags of Cowsmo compost.

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One brave hen out for the first time and one sister on the ramp!

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Organic plants

It’s finally warm enough at night to safely plant tomatoes! We have several varieties of heirloom tomatoes and some lovely pansies.

All our plants are started here from seed and grown in organic Cowo soil. And – of coarse –  never sprayed with insecticides.that could kill your pollinators.

$ 2.00 each

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Happy Mothers Day

Happy Mothers Day from us and our favorite alpaca mom Parabella!

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3 French Hens Market

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Today is the first French Hens Market of the seaaon. We’re here with our organic tomato and basil plants, lettuce, radishes and rhubarb. All grown by us and fresh picked.

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Air chilled organic chicken

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We have our first batch of air chilled chicken from a new processor. It’s a small batch so we are offering 1 or 2 to those who would like to try them before our larger batch is ready in June.

They are available as a whole chicken for $4.00 per pound.

Please email pam@creeksidenaturalfarm.com
Or call 815-467-5259
To arrange pick up.

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Lost and Found

We now have a Lost and Found bin in the stand.

Someone left the sunglasses yesterday afternoon and the keys are still here from last fall.

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happy Birthday Apollo

IMG_4195Happy 2nd Birthday to our first cria. Apollo is a handsome boy with beautiful fiber. And – of coarse- we love him! This is my favorite picture of him peeking out from under his mama. She is a rockstar mom!

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