Come by and pick up an organic free range chicken! Still a few left, don't miss out!
One of the cooking classes we will be having at the farm this summer is how to break down a whole chicken. This technique takes away the mystery of how to use a whole bird. Buying whole chickens gives you so much more flexibility to prepare your meal in so many different ways (from roasting an entire bird, to only using the breasts or only dark meat....etc) and the leftovers from the break down makes for a perfect chicken stock. PS, using one of our birds makes it even tastier! (Photos by Laura Moss Photography)
For our meat birds and produce. Soon we will transition our goats and egg layers to 100% organic feed as well and they will join the certified list!
Come see the farm, enjoy the day with us!
The chickens of the Bresse region have long enjoyed a high reputation. The lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755–1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings". The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936; this became an appellation d'origine contrôlée (AOC) in 1957. Today the poulet de Bresse has the reputation of being the best quality table chicken in the world. The chef Georges Blanc, who is from Bourg-en-Bresse, has been president of the Comité Interprofessionnel de la Volaille de Bresse, the association which oversees the product, since 1986. Alan Davidson described the poulet de Bresse as the "aristocrat of modern table poultry", and Heston Blumenthal selected it for one of the dishes in his book In Search of Perfection.
Plus 24 Bresse French chicken eggs hatching in the second incubator. hoping for at least an 80% success rate!
6 tomato varieties and 6 pepper varieties and ground cherries for Summer 2017s garden
31 Red Runner meat birds growing up fast. They will be ready in time for our May 6 Farm Day
In the back of the magazine are many recipes from Allan made with our own farm fresh ingredients! Go get a copy!
The Spring issue of Modern Farmer Magazine hits the stands next week. We received an advance copy and are thrilled to be featured so prominently. Enjoy and go buy a copy!!
The new production/entertainment barn is almost complete! Just a few tweaks to the stove hood and we begin cooking! Look for our upcoming events for Spring of 2017 to be posted here and on FB and Instagram. We will have our first Farm Day of the season in May, introducing Pizza Nights at the Farm using our new outdoor pizza oven, and much much more.
But while the 70 degree days still lasted, we all enjoyed the last of the warmth.
We were featured on a show called Gardens Great & Small. Our first home in Glen Ridge New Jersey, I was going a bit mad with the gardening bug at the time. Hasn't stopped since.
Here's a Periscope video that was made at our farm back when I was working at Organic Life magazine. Featuring Baby Banjo only a few days old. Enjoy!
This Saturday, October !, 10am-4pm, come visit the farm, get some chicken, eggs, goat cheese, jams, pickles......
Don't forget, October 1 is our Fall Farm Day, 10:30am - 4pm. Come for eggs, chicken, goats cheese, jams and to see the progress on Kreeky Tree Farm! Hope to see you all!
On the August 30, we added a new horse to the Kreeky Tree Farm family. Rusty came to us via White Briar Farm in Kutztown PA. I used to board my first horse there and know the owner and a friend who works with the horses there. He turned me on to Rusty who is amazingly gentle and a great ride. Even tempered, only 13 years old and in solid health. He is now on our farm and I am riding him almost daily. He's a real gem!!!
They came late this year, but they came on strong! We'll have plenty of sauce stored for the winter!
First and second floor views, First floor: chicken processing room, bathroom, cold storage, dish washing and storage, full kitchen and entertainment area. Second floor: hay loft.