Gravel Knolls Farm

The Feed Barn will be closing it's doors July 3rd!

2013-06-13T10:19:00.002-04:00

You can see the original post on the Feed Barn blog http://www.thefeedbarn.com/ We posted this on the old Gravel Knolls blog so that the notification would go out to all the old members...

The Feed Barn is closing the retail doors July 3. Until then please enjoy perusing the reduced priced products in the store. Check out the inventory on this page, stock up and save on your lawn, garden and livestock needs. Credit cards will be honored until June 15. After that, only cash will be accepted. Click here to view the inventory and prices as of May 31st.

25% off everything

A big Thank You to the best customers ever, your support and conversations helped so much through this very tough year.

The farm will continue. But instead of cabbage, broccoli, tomatoes and squash, it will grow rye for straw for your lawn and garden needs, hay for your livestock needs.

If you have been curious about the where-a bouts of the horses; they have found a very good home a few miles from here. Big family, lots of attention and an owner with a desire to drive them. They are in a wonderful place.

The chickens will be going to a farm in Kentucky and laying eggs for a farmers market across the river. Mid June is their approximate departure time.

As for me and the kids, all is well. Morgan will continue to train and find work in law enforcement. Erin is working toward a registered nursing degree. Lane, my 6'6" baby, is practicing his driving skills and finishing up high school the next 2 years at Lakota. I will start a college career coarse in medical coding & billing, in the fall and become employable sometime next summer.

Fondly,

Linda Rosselot

NO TOUCHE WAS SPARED.

2012-09-26T12:56:00.000-04:00

The gardens are on their way to a long quiet rest for the winter. Mowing and post pulling are on the agenda these days for my boys.

Traveling back to North Dakota this week...

2012-09-04T22:05:00.000-04:00

Hi CSA members,

I have had another loss in the family.
Read more »

Looks like a little rain in the forcast

2012-08-27T11:06:00.000-04:00

The rain chances seem to be improving daily, thank goodness.
I decided by the end of last week it was time to give up watering. With the system I have I can't possibly put down enough water to keep the crops going under these extreme circumstances.Thankfully,
Read more »

Last Pick Up

2012-08-21T20:31:00.001-04:00

Hi All,

This year has taken its toll on both the farm and the family. As hard as Linda and the boys are trying to keep the drought at bay Mother Nature is faster - almost all the lettuce that was recently transplanted has died, the pumpkin plants are small and yellow and the winter squash isn't gaining much size at all.

This weeks pickup will have tomatoes, cucumbers and swiss chard. Please take advantage of the herb garden - the basil is going to seed but there is plenty of it. Time to make some pesto and freeze for a summer treat in the middle of winter!

After this weeks pick up Linda will be opening the fields up to u-pick rather then having anymore pick-ups - it will just be too hit and miss about things coming in - i.e there may be beans but there may not. I will still try to keep you advised about what there is but it will be open to you to harvest if you want.

I would like to ask that you only come to harvest during the times that the Feed Barn is open monday thru friday, Thanks

Looking forward to seeing you
The Farm Foodie

Tomatoes, Eggplant, Potatoes Oh My!

2012-08-15T12:07:00.001-04:00

Its a lean week for your pick up this week we've got ripening tomatoes, eggplant, potatoes and maybe just maybe cukes.

Everyone is hard at work transplanting lettuces back into the fields for the fall harvest and of course doing mother natures work and irrigating every chance we get. If anyone out there knows a raindance that works now sure would be the time to give it a try - lol- this heat and draught is giving farmers from one end of the country to another a hard time.

Speaking of hard times the broccoli has gone the way of the dodo bird and will be bushhoged this week to become green manure - it fought the good fight but its time to give it up! Hope you all enjoyed it while you could!

Let us know how the draught is effecting things around your house - here in our woods we have a number of large trees that will have to be removed this year as they died a slow death this summer. While that wasn't from the draught this year its from the big one five years ago - the lack of rain sure hasn't helped. I've also noticed I'm not getting great blooms on my flowers and even the understory in the woods hasn't been as lush and as thick as it normally is. You know its bad when even the weeds are struggling!

See you soon,

Farm Foodie

2012-08-07T21:40:00.000-04:00

Hello Food People!

How is everyone surviving this hot hot summer? At our house we have been spending lots of time looking longingly out the window dreaming of cooler weather. Anybody remember those fantastic days in December when it was gorgeous out? For the first time ever I think I'm actually looking forward to winter - and I never say that!

So pick up this week has got some yummiest goodies-

broccoli
green cabbage
few garlics
fingerling and regular potatoes
the Zinnias and the herbs have been cleaned up for easier cutting

Eggplants are starting to come in but those naughty tomatoes are still shy - keep your fingers crossed!

One of the new experiences that has come with having kids has been a change in the way I cook. I love to cook and used to spend lots of time creating elaborate meals and trying out intricate recipes and I was always trying to find as much of our food as possible locally. Then last year we had our first child and I had to learn to go at things a little simpler but I was still able to take the time needed to hunt down local foods and I was still able to can and preserve lots of our food as well as making lots of homemade baby food. This year we have had our second child and we have joined the two under two club. After figuring out how the basics of having two was going to work (you know showering, laundry etc) I started to think about the kitchen - and I was really frustrated trying to figure out how to do all that I normally do. While cooking with fresh food is easy -the less you do the better!- finding local fresh food isn't always easy. It takes time not only to track things down but add in travel time etc and two kids under two, well you get the idea. And yes I do go to farmers markets but you cant always find everything you want or the best deal. But the truth is good food is worth the extra effort! Theres nothing better then having my 16 month old soon devour some fresh peaches. So while I'm learning to let go of some of my expectations about what I would normally be doing right now (canning a bushel of peaches) I'm still enjoying as much local fresh seasonal food as possible! And next year I'll get back to canning!

See you soon
The Farm Foodie

Whats happening this week?

2012-07-31T21:14:00.000-04:00

Hi All,

I've been away for a few weeks (having a baby!) but I'm back and there's lots happening in and around the farm.

So its a week off for the farm - no pick ups. But veggies are starting to make appearances - eggplant, frying peppers, cherry tomatoes yum - yum!! Everyone is working hard to recover and uncover the fields from the thriving crop of weeds but as you might have learned last week - a weed is usually a misunderstood plant. So many of them are good for food and or medicine and quite often the foods we eat are one of the first forms of medicine. Healthy foods in and a healthy body, mind and soul!

Hmmm...... I'm thinking we might need to explore this a little more later in the week - food as medicine better then a spoon full of sugar!

One other reminder - when your stopping by for your pick- up take the opportunity to harvest some herbs. Herbs grow best with regular harvesting (as a wild plant they would be nibbled on by animals regularly - this causes them to grow fuller an lusher) So play they part of nibbling animal and take home some tasty herbs to cook with and enjoy.

Talk to you soon,
The Farm Foodie

This is a pick up week

2012-07-23T23:35:00.001-04:00

It's another hot week, but we will have a pick up. You can expect garlic, onions, cabbage, potatoes
Read more »

Let's take this week off

2012-07-17T20:47:00.002-04:00

Sorry for the late update again this week. Farm Foodie had computer issues and was unable to update as planned.

Here's is my solution to this hot, dry weather situation and it's effects on the farm... PICK UPS will be every other week for the next 4 weeks, July 25/26, Aug. 8/9. Skip this week
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Potatoes, cabbage and onions, Oh-boy!

2012-07-10T23:21:00.001-04:00

Gravel Knolls Farm

THANKS FOR ALL THE WONDERFUL HELP LAST SATURDAY, THE HOTTEST DAY OF THE YEAR! I would be happy to repeat that any Saturday from 9am to noon if you would like to spend some spare time in the dirt with the weeds on the farm.

ABOUT YOUR SHARE,
A friend and CSA member shared a wonderful recipe with my family a few years ago when we grew cabbage twice as big as my head, because we had an inch of rain every week (except for 3)-

thick, cooked noodles, cabbage slowly sauted in butter with coarse chopped onions. Mix together and add some salt and pepper. Turns out quite tasty.

Check out recipes on line for making Panzinella salads. There is some lovely basil in the herb garden planted with that intention in mind. Can't help you with the cucumber though, I've decided they have been too over run with weeds and lacked water for too long to do anything but till them up and wait for our next planting to produce.

Bring some scissors or pruners and help yourself to cilantro in the first box in front of the hoop house in the herb section. And when you are down there walk to the back corner by the pasture where we have zinnias planted and staked and cut a few for your table. This will help with getting them to branch and produce more later.

I should be at the pick up between 3:30 - 7 tomorrow and Thursday, to answer any questions you may have about this extreme season and its effects on the harvest. See you then.

Thank you for all your kind words, concerns, and support for our family this past month.

Grateful,
Linda

OOPS

2012-07-03T21:09:00.002-04:00

Just read my post from last evening and I do need to make a correction. The Farm and The Feed Barn are closed on the 4th only this week, not the week of. Sorry. Apparently nobody reads these posts because The Feed Barn was crazy busy today.

See you Thursday or Friday. Have a wonderful, safe holiday.

Linda

2012-06-22T14:04:00.000-04:00

Jim passed away June 19 at The Hamilton Hospice. Visitation and funeral arrangements can be found at in The Enquirer, or:

http://www.hodappfuneralhome.com/fh/obituaries/obituary.cfm?o_id=1511758&fh_id=12306

Thank you to all those who have kept us in your prayers.

As for next week I will need to ask that you come only on Thursday 1-7 or Friday 1-6, during store hours. Wednesday is the funeral.

Garlic has been harvested and cured ready to go home with you next week. There will be Swiss chard, hopefully lettuce and potatoes. I will try to update again Wednesday if more harvest comes available.

Tomatoes are starting to appear on the vines, and egg plants are blooming as is the summer squash. Sweet corn was planted at the last minute two weeks ago by a friend. There should be enough for 2 CSA pick ups near the end of the September.

Start walking through the herb garden and snip what you need to flavor your meals through the week. The zinnia patch is blooming but needs another 2 weeks before you can start cutting for your table arrangement.

Thank you so much for your understanding and support this year. We here on the farm will continue to plant, work hard, and harvest for you through the coming months.

Linda

Pick Up Alert

2012-06-17T20:27:00.000-04:00

Hi,

Just a quick note to let everyone know that there will be no CSA pick up this week - Linda and family are spending as much time as possiable with Jim. Your understanding is greatly appriciated.
Please keep them all in your prayers as they go through this difficult time and know that all of your expressions of sympathy and concern have been greatly appriciated.

Thanks
The Farm Foodie

Add On

2012-06-13T14:37:00.000-04:00

Hi Folks,

Not sure how the last part of this got cut off last night but here is what's in your share this week:

carrots
green onions
red sails lettuce

There are also lots of eggs as well as fresh frozen chicken whole or pieced while supplies last.

See you today,

Thanks

Alternative Choices for Sugar

2012-06-12T13:13:00.000-04:00

The June Bon Appetit had a wonderful little article about alternative sugar choices and I thought I'd share a brief overview with you.

Coconut Palm Sugar
- a replacment rich in potassium and iron similar in taste and apperence to brown sugar. Substitute 1:1 for brown/white sugar

Dates
- both a sweetner and a whole food, use in raw desserts to add a complex sweetness and bind ingredients

Agave Syrup
- dissolves easily so a great choice for beverages. sweeter than white sugar so use less

Maple Syrup
- not only adds depth but manganese and calcium. Great for baked goods for basic recipes replace 1 cup sugar to 1 cup syrup and reduce other liquids by 1/4 to 1/2 cup to compensate for the extra liquid

Try some of these alternative sugars in your cooking this summer and see what you can come up with.

The Farm Foodie

Herbal Post: Feverfew

2012-06-08T22:12:00.000-04:00

Did you know that there is a great herb garden at the farm? Over the summer I hope to post information about each one - what it is, what to do with it, etc. Since feverfew's little white blooms are popping up everywhere we'll start with that one.

Feverfew- Tanacetum Parthenium

easily grown perennial

Parts Used: leaf and flower at peak used fresh or dried

How Used: tinctures, teas, direct consumption, skin wash

What does it do: Feverfew has been used as a nervine tonic specific against migraines and low spirits. It has also been used to treat fever, arthritic pain, menstrual cramps, digestive tonic, anti-inflammatory,and insect repellent (WOW - thats alot of good stuff!)

Properties of: anti-inflammatory, antispasmodic, aperient, bitter, carminative, emmenagogue, sedative, stimulant, stings, stomachic, vasodilator, vermifuge properties - It also contains the nutrients of vitamin a, vitamin c, niacin, and Iron

Ideas: Leaves can be used lightly in a salad or on a bread and butter sandwich. One of the simplest ways to use this herbs is in a tea. Simple, quick and easy - also studies have shown that small doses daily are a better treatment for migraines rather then a large dosage at the time of the headache. Also you can use a strong tea as a skin wash for an insect repellent. (Trying that one soon!)

When NOT to use: while pregnant, or with coagulation problems - if you have allergies to ragweed, daisies, chamomile, chrysanthemums, or yarrow

This is for informational purposes only - it is not meant to be medical advice. Always do your own research regarding the uses of herbs.

So this week when your picking up your share take a moment and visit the herb garden to pick some feverfew for your own use.

The Farm Foodie

Changes to the CSA This Week

2012-06-05T21:16:00.001-04:00

As we shared with you earlier this year the Rosselot family has been dealing the the extraordinary challenge of Jims battle with cancer - he is currently in the hospital and Linda and the kids are trying to find their footing with all of the changes taking place. They ask for your flexibility and understanding as they face this difficult time.

So, with these circumstances and the fact that farm is running short handed their will be new pick up procedures put in place this week. Rather then having to pick up your shares Wednesday/Thursday you will now be able to pick up your share from the store during the following times:

Wednesday 1 p.m. - 7 p.m.
Thursday 1 p.m. - 7 p.m.
Friday 1 p.m. - 6 p.m.

All pick ups must be done by 6 p.m. on Friday.

This week the pick up is slim pickings as we wait for the warm season crops to catch up with us - looking at Red Oak Lettuce & Green Romaine Lettuce. Also for those who ordered chickens they will be available Thursday after 4:30 p.m. We also have an abundance of eggs - great time to make some quiche or frittatas!

Anyone who has some extra garlic scapes laying around give this pizza a try so tasty!

(Makes three small personal size pizzas)

3 garlic scapes

1 Tablespoon plain yogurt

5 oz of goat cheese

Run through a food processor -

Use small whole wheat pizzas - spread the cheese mixture on top, add halved cherry tomatoes, panchetta (that you have already cooked and chopped) and some fresh arugula. Cook according to the pizza directions (usually 5 -7 minutes) You can also grill them.

So yummy!

Nothing to worry about......

2012-05-31T21:08:00.000-04:00

Those of you at the pick up today might have noticed our unexpected visitors of the local police and fire departments. (As well as the large cloud of smoke) Just to let you all know there is nothing to worry about, just a brush burn that got a little to big.

Thanks to all of you who expressed concern and a great big THANK YOU to the West Chester Fire Department and Police Department for all their help today!

2012-05-29T21:40:00.000-04:00

Hi Local Food Lovers,

Its been an interesting week here on the farm full of ups and downs and the normal learning curve that happens at the beginning of every season. (Farming isn't as easy as it may seem - and as Linda says, she's still learning how to be a better manager and less of a worker)

Lets start with the goodies you will be getting in your share this week:

Red Oak & Red Sail Lettuce
Radishes (they are all in)
Scapes
Green Onions
Every member will receive 5 dozen eggs with their share that can be claimed throughout the CSA season.

Now lets talk about the doings around the farm -

We are in need of some rain to help fill out the rows of romaine, they are so very close but not quite there yet - I can taste the grilled romaine now. Rain wouldn't hurt for everything else as well so if anyone knows the local rain dance.........

Every year there is a learning curve with training the new help - and a walk through the rows on Memorial Day showed where there had been some miscommunication (or the staff hasn't realized that farming involves getting your hands dirty - really dirty) About every third plant in 5, 425 foot rows of tomatoes had been planted incorrectly and the celery that was transplanted last week didn't have the irrigation line on it. Needless to say this wasn't good! We lost half of the celery and Linda is spending today repairing what she couldn't get done yesterday. One last bit of disappointing news - out of 1000 poc choi plants we were able to harvest 82 heads - the weather turned so hot so fast it bolted and is now becoming green manure in their rows for the next crop. We are defiantly done with planting fast, cool weather crops. We are on to cucumber, eggplant, summer squash, winter squash, green beans, dry beans, etc. There may be a week or two where we have to skip a pick up to let the plantings catch up.

On the more exciting front Lamb's Quarter is coming in very nicely - we would love to know who is interested in receiving some as part of their share - it's time consuming to harvest and not everyone enjoys it - let us know this week if you would be interested. Lamb's Quarter is a foraged green that is extremely tasty.

If your looking for something to do with all those tasty radishes (besides eating them like candy) you might want to try out this recipe from Farmer John's Cookbook. We had it for dinner tonight over steak and basmati rice and it was awesome!

6 large hard-cooked eggs
1 scallion
salt/pepper
2 tablespoons ghee or butter, divided
1/2 pound of radishes
1 teaspoon each - cardamom, crushed coriander seeds, crushed sesame seeds, ground cumin
1 1/4 cups plain yogurt
1/3 cup chopped fresh cilantro
freshly squeezed juice of 1 lemon
1 teaspoon paprika

1. Rough chop eggs and layer in a shallow serving dish. Scatter the chopped scallion over the egg and season with salt and pepper

2. Melt 1 tablespoon of the ghee or butter in a skillet - chop and add the radishes sauteing until tender. Set aside on a plate to cool.

3. Let the skillet cool for a couple of minutes and then add the second tablespoon of butter or ghee - over low heat allow to melt and then add the cardamom, coriander, sesame, and cumin. Stir constantly to prevent from burning and cook until fragrant. Scrape into a small bowl and allow to cool

4. Put the yogurt in a medium bowl and add the cooled spices, cilantro, lemon juice, and paprika, stir to combine season with salt and pepper to taste. (try not to eat it all)

5. Scatter the radishes over the eggs and scallions - Pour the yogurt sauce evenly over the dish and serve immediately.

Extremely tasty, easy to make and very refreshing!

See you this week!

The First CSA Pick - Up - Reminders

2012-05-22T20:56:00.000-04:00

We are almost there - mere hours away from the first CSA pick up of the season - its almost like Christmas Eve, don't know if I'll be able to sleep tonight!

I wanted to take this opportunity to remind everyone of some basic CSA etiquette - little things to keep in mind that will ensure that everyone has a fantastic summer of garden goodies.

Pick Ups are Wednesday and Thursdays from 3:30 pm to 7 pm - Pick - ups are ONLY during those hours. A lot of prep work goes into ensuring that every thing is ready and we are not able to accommodate early/late people.
Remember to bring your reusable bags
Only take the amount of produce for your share size - the produce is weighed/counted to ensure that everyone gets some. If people take more then they should then someone won't get any. (we know who you are ; >)
Be gentle with the produce - don't dig through it or allow your children to play with it. Due to the nature of local, heirloom, fresh produce you are receiving things at the peak of freshness and if handled roughly the produce will become bruised and broken - which will result in less for everyone
Organic & Heirloom produce is NOT PERFECT - there will be holes from bugs, it will look funny, but it will be the best tasting, freshest, healthiest produce you have every had.
All produce needs to be washed prior to eating - we only dunk it in cold water to stop the wilt process - its so fresh you'll see the dirt
And last but not least - please remember we work hard to provide you with a wide selection of exciting and tasty produce, some weeks will be bountiful and others not so much - complaining won't change anything but does hurt our feelings.

We greatly appreciate each and everyone of you and can't wait to share what is looking to be an awesome year of tasty goodness! This week you will be getting: green onions, red oak lettuce (YUMMY!!!) radishes, and garlic scapes, there will also be a limited number of eggs available for purchase.

As for the happenings here on the farm we are watching the potatoes grow like mad (the farm produces the most amazing potatoes and garlic) AND we planted three rows of tomatoes - each row is 240 feet long. Thats 720 feet of beautiful summer taste explosions - salad, soup, gespacho, sauce, baked, roasted, salsa, raw - tomato tomato tomato. Tonight I'll dream about that first perfect tomato with basil, mozzarella, and balsamic vinegar with just a touch of sea salt sprinkled over the top. Ahhhhhh pure heaven.

See you in the morning,

The farm foodie

The Great 'Scape

2012-05-19T20:39:00.002-04:00

Your at the first CSA pick up of the year, you have your basket and your all excited about the goodies your about to take home and enjoy - lettuce, radishes, green onions, so far so good you know just what to do with this stuff and then you see it a basket full of green curlicue things that you have no idea what to do with (are these actually meant for pick up or did a basket of weeds get left on the table by accident) So you kinda smile and pass them over. But wait -STOP your passing up one of the yummiest spring treats on that table! THE GREAT GARLIC SCAPE!

The scape is the flower head of hard neck garlic and in the spring (or fall) once you see this start to curl its cut off so that the garlic puts all of its efforts into forming a large bulb rather than flowering. Now you don't toss the scape you get to enjoy it as a fantastic spring bonus green! There is soooooo....... much you can do with this little gem - let me share a few of my favorites:

Saute with a little olive oil toss with fresh pasta, little more olive oil and a drizzle of balsamic vinegar

Saute in butter and add to scrambled eggs (yummmmm!!!! one of my favorite spring breakfast)

Chop and add to olive oil allow to set for week, strain - creates a mild garlic oil

And the piece de la resistance- Scape Pesto

1 cup Scapes

1/2 cup walnuts (or pine nuts)

1/2 cup asiago cheese (or parmesan)

salt

olive oil 1/4 cup to 1/2 cup

add all this to your food processor drizzling more olive oil till you get the consistence your looking for - Enjoy

This year I'm thinking about trying pickled scapes, scape hummus, grilled scapes the list is endless - I'll let you know how it comes out

1st CSA pick up 2012

2012-05-15T21:50:00.002-04:00

The first pick for the Gravel Knolls Farm CSA will be next week, Wednesday May 23rd/Thursday 24th from 3:30-7:00 pm. This is two weeks earlier than last year! You can expect to bring home some wonderful Red Oak Lettuce, along with radish, Swiss chard, green onions, and maybe some garlic scapes. Though there are items to harvest, it is still light. So please check the blog or sign up for the auto-emails regarding a pick up the following week. Linda expects by mid-June there will be a steady harvest, and weekly pick CSA pick ups.

See you soon.

Mixed News on the Farm

2012-05-14T22:16:00.002-04:00

The bees are foraging, the lambs have birthed, the seedlings are growing, and the fields are being planted. Spring just feels good. But, as is often said, nature can be both beautiful and cruel. Life on the farm is no different. Today we bring mixed news. We are excited to see some early greens and vegetables will soon be ready to harvest, with our first CSA pick up perhaps as early as next week.

While this year's farm operations are well underway, the Rosselot family is facing an extraordinary challenge. Jim has been battling cancer for many years now. Recently, he has taken a turn for the worse, and the cancer has progressed to the advanced stages. After much thought, the family decided to share this with their CSA members. After all, each of us came to Gravel Knolls Farm not only to build a relation with our food, but also with the people who grow it.

For fourteen years, Jim and Linda have provided their members wholesome, honestly grown food that nourishes each of our own families. This year is no different. The Rosselots are determined to provide their CSA members with the produce we have always enjoyed and appreciated. It will be impossible, though, for the farm operations not to be effected. With great effort from friends and family, the Rosselots will see this harvest year through. With flexibility and understanding, we CSA members will support a great farming family through tough times.

Happy Mothers Day

2012-05-13T23:21:00.001-04:00

Hey CSA members,
Sorry I have been so quiet lately. My schedule has been out of whack.
All that have sent in or dropped off an application and fee for this year's CSA is a member. Keep watching this site for updates on harvest.

Just finished my description of the tomato varieties for this year. Have a look and see if you don't agree that they all make your mouth water when you read.
Read more »