Meet Your Big Lick Farmers!

Good day new and returning farm friends! We wanted to introduce ourselves to some of you for the first time! We are a husband and wife team farming 5 acres on the beautiful Umpqua floodplain! Here is our story......(or kinda my story since Asinete is shy and wants to remain mysterious!)

Suzie's story.....2009 will be my 6th year of organic farming. I was born into a rural lifestyle in Orange County, Ca. in the beautiful coastal sage scrub hills and canyons of Trabuco. I grew up without electricity (home was too far away from town at the edge of Cleveland National Forest). While my parents had jobs away from "the ranch" there were always plenty of horses, pigs, chickens and goats to contend with, hills to climb, streams to forge and snakes to catch! Growing up surrounded by nature was a tremendous influence early on that directed my lifestyle and career choices. While away at college in the Monterey Bay I became involved in environmental restoration using Ca. native plants. I became an AmeriCorps intern and helped many other interns and volunteers to restore the former army base of Fort Ord back to it's native state (replanting old fire roads and abandoned artillery ranges with native plant species to increase biological diversity and prevent erosion). While in Monterey I also became involved in an organic educational farm in Salinas called ALBA. ALBA consists of more than 100 acres and is used as a school to help teach migrant farm laborers how to become independent business people, teaching students how to grow using organic methods and how to successfully market their products. I began to volunteer my extra time here helping students with their CSA programs. At ALBA while harvesting and working with the land I found my calling~ organic farming! I received my Bachelors of Science in environmental studies but did not know what I would do with it until my days at ALBA. From Monterey Bay I took a job as a school farm manager in a small town in South Monterey County called San Ardo. Here with the help of the community and school we were able to turn an abandoned 1 1/2 acres into a certified organic school/community farm. The students from K-8th attended weekly classes held at the farm in our outdoor classroom. Some classes were spent digging in the compost pile to learn about decomposing, other days measuring plant growth, some harvesting all the ingredients needed to make some salsa! It was a great place to learn more about organic farming and share the beauty of nature with children. In 2002 I decided to take a year trip overseas.. this led me to New Zealand (picking and packing kiwi fruit), into Australia (just a tourist), Fiji and then to the remote country of Kiribati where I was teaching English for nearly two years and where I happened to meet my future husband and business partner Asinete Tibwe! We married in his country and arrived in Oregon together in the summer of 2007. My mom and dad live in Myrtle Creek and told us what an amazing place Douglas County was... they were right!

More CSA Members Needed for 2009!

Hi Everyone! As the new year approaches we are looking forward to our second season of growing in the Umpqua Valley! Asinete and I would be very grateful if you could help to spread the word about Big Lick Farm! Currently we have space for full share and 1/2 share CSA members. For folks interested in the CSA program please refer them to our listing at localharvest.org We are listed under Big Lick Farm. This site has our harvest schedule, prices and all the other important things!
Asinete and I have been busy preparing holes on our new land for 42 peach trees that will be arriving next month! We will also be planting 20 apple trees (Graventstein, Spitzenburg, Golden Russet and Hudson's Golden Gem among others). So our future CSA shares will be even more bountiful!

Be well!!

Winter Wonderland

Happy Holidays Everyone! Here are some winter images that we were greeted with this morning! First time our geese and chickens have ever seen the snow! Our garlic is still pushing through! Check out Asinete trying to build a snowman!

Enjoy the winter landscape!

Wendell Berry Poem

......So friends, every day do something
that won't compute. Love the Lord.
Love the world. Work for nothing.
Take all you have and be poor.
Love someone who does not deserve it.
Denounce the government and embrace the flag.
Hope to live in that free republic
for which it stands.
Give your approval to all you cannot understand.
Praise ignorance, for what man has not encountered
he has not destroyed.
Ask the questions that have no answers.
Invest in the millennium. Plant sequoias.
Say that your main crop in the forest
that you did not plant,
that you will not live to harvest.
Say that the leaves are harvested
when they have rotted into the mold.
Call that profit. prophesy such returns.
Put your faith in the two inches of humus
that will build under your trees
every thousand years.
Listen to carrion-- put your ear close,
and hear the faint chattering
of the songs that are to come.
Expect the end of the world. Laugh.
Laughter is immeasurable. Be joyful
though you have considered all the facts.
So long as women do not go cheap for power,
please women more than men.
Ask yourself: will this satisfy a woman
satisfied to bear a child?
Will this disturb the sleep of a woman
near to giving birth?
Go with your love to the fields.
Lie easy in the shade.
Rest your head in her lap. Swear allegiance
to what is highest in your thoughts.
As soon as the generals and politicos
can predict the motions of your mind,
lose it. Leave it as a sign
to mark the false trail, the way you didn't go.
Be like the fox
who makes more tracks than necessary,
some in the wrong direction. Practice resurrection.

CSA Harvest 29~End of Season!

Hi Farm friends! Well in order to celebrate our last CSA Harvest of 2008 I wanted to include some more photos of this years production and the people who made it all possible! Thank you to our great volunteers (shown above are Violet, her husband Robin and in the bright pink shirt M.A.) We also want to thank the youthful energy of the Burkhert kids pictured at the very top. At the farm this year we have worked with these awesome kids almost every week since early spring. Thank you Burkhert's!

Again thank you to all of you who helped to make this a great year for Big Lick Farm. We look forward to working with all of you in 2009! Please check out our blog thru the winter as we will be posting photos and notes of winter life on the farm.

I will be emailing each of you after the Holidays are finished to find out how many of you will be joining us again.

Please don't forget to buy from local and independent businesses during the holiday season. Remember that the money you spend at a local business stays here in our community. Think Local Umpqua meetings will continue once a month (contact Lily thru the Think Local Umpqua blog).

Enjoy the last week of local produce with dear friends and family at your Thanksgiving table. I hope you all find so many things to be thankful for!

Peace~

Suzie, Asinete, Robin, Violet, M.A., and the Burkhert kids

The Last Week's Harvest Will Include:

Apples

Garlic

Onions

Lehne Bok Choy (Chinese Cabbage)

Lehne Chard

Onions

Potatoes

Lehne Broccoli

Winter Squash

Baby Greens w/Lehne Spinach

Italian Parsley

Cilantro

Lehne Cabbage

Cabbage Recipes

Garden Burgers

Yield
4 servings
Ingredients
Cooking spray
1 cup very thinly sliced green cabbage
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup water
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh rosemary
2 tablespoons dry breadcrumbs
2 tablespoons tomato sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
3/4 pound ground round
Cooking spray
2 tablespoons light ranch dressing
4 (1 3/4-ounce) hamburger buns, toasted
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices onion
Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cabbage, bell pepper, and onion; sauté 3 minutes. Add water, 1 tablespoon at a time, allowing each tablespoon to evaporate before adding the next; cook 5 minutes or until all liquid evaporates and vegetables are golden brown. Remove from heat; stir in oregano and rosemary. Let cool slightly.
Combine breadcrumbs and next 4 ingredients (breadcrumbs through egg white) in a medium bowl; stir well. Add cabbage mixture and beef; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Spread 1 1/2 teaspoons ranch dressing over top half of each bun. Line bottom halves of buns with lettuce leaves; top each with a patty, tomato slice, onion slice, and top half of bun.
Nutritional Information
Calories:
335 (25% from fat)
Fat:
9.4g (sat 2.2g,mono 2.6g,poly 0.7g)
Protein:
25g
Carbohydrate:
36g
Fiber:
2g
Cholesterol:
52mg
Iron:
3.5mg
Sodium:
802mg
Calcium:
54mg
Cooking Light, JULY 1996

Cabbage Remoulade
Yield
6 servings (serving size: 1 cup)
Ingredients
1/2 cup plain fat-free yogurt
3 tablespoons capers
2 tablespoons minced fresh onion
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
6 cups shredded green cabbage
1 cup shredded carrot
Preparation
Combine first 6 ingredients in a large bowl. Stir in cabbage and carrots; toss to coat.
Nutritional Information
Calories:
61 (24% from fat)
Fat:
1.6g (sat 0.3g,mono 0.4g,poly 0.8g)
Protein:
2.6g
Carbohydrate:
10.2g
Fiber:
2.9g
Cholesterol:
2mg
Iron:
0.6mg
Sodium:
420mg
Calcium:
82mg
Cooking Light, MARCH 2002

Bok Choy with Noodles
Bok choy is Chinese white cabbage.
Yield
6 to 8 servings
Ingredients
2 (3-ounce) packages ramen noodle soup mix
1/2 cup sunflower seeds
3 tablespoons slivered almonds, chopped
1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1 bok choy, shredded
6 green onions, chopped
Preparation
Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.
Southern Living, JUNE 2001

Steak, Shiitake, and Bok Choy Stir-Fry

Choose quick-cooking flank steaks for a speedy dinner packed with flavors from the Orient. Asian ingredients such as toasted sesame oil, shiitake mushrooms, and bok choy, combine to give this dish high-impact flavors.
Yield
4 servings (serving size: about 1 1/2 cups)
Ingredients
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
1 cup thinly vertically sliced onion
1 cup red bell pepper strips
4 cups sliced bok choy (about 1 medium head)
1 cup less-sodium beef broth
Preparation
Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
Nutritional Information
Calories:
270 (30% from fat)
Fat:
9g (sat 3.1g,mono 3.2g,poly 1g)
Protein:
28.6g
Carbohydrate:
16.9g
Fiber:
3.4g
Cholesterol:
45mg
Iron:
4.5mg
Sodium:
706mg
Calcium:
244mg
Lisa Bell, Cooking Light, DECEMBER 2005

Local/Raw Milk Avail in Myrtle Creek

If you are looking for a local source of raw milk look no further! Paul and Suzie Fieber of Myrtle Creek are offering raw cow milk ($9/gallon) and raw goats milk ($7-$8/gallon). Call Paul and Suzie Fieber for more information (541) 860-5258

CSA Harvest #28

CSA Members Ron and Michelle McMullin lend a helping hand in greenhouse construction

Good Day Friends! As we near our last CSA box there are a few feelings swirling around us. The first one is relief (ha ha!) But the stronger feelings are those of appreciation. Each of you made the commitment for these last 28 weeks to buying your food locally and getting to know the people who grew the food that you eat. I hope you have ended this experience with a good taste in your mouth and an appreciation for what bounty can unfold from the soils of our own backyard. We hope you will each consider joining us again for the next growing season as we continue to improve the quality and quantity of our CSA shares!


This week's newsletter is one of thanks not only to each of you but also for the others who helped Big Lick Farm out in our first year here. First of all thank you to the Lehne Family Farm, Norm and Cinda who have invited us out into their fields to supplement our last three CSA harvests and have shared advice that comes from 40 plus years of farming in the Land of the Umpqua! Also thank you to Anthony and Sandee of Oh My Gato Farm, fellow CSA farmers who have come to our rescue with tractor services (see photos above!) helping us last weekend to mow our recently acquired two acres that had not been touched for over 4 years! This area will be ready to cultivate in the spring.

Also thank you, thank you to dedicated CSA volunteers Michelle and Ron McMullin (with dog friend Bailey) who spent their precious Sunday with us this last weekend to help us rebuild our greenhouse. (see photo on top) Ron was a great foreman and gave great direction on how to rebuild it from the ground up (you would have never known Asinete and I had already built it once before!) That is the true spirit of community supported agriculture!

Enjoy and we will see you all on Monday for our last CSA delivery of 2008!!

Suzie, Asinete, M.A., Violet, Robin and the Burkhert kids

*This Friday night there will be a benefit concert and dinner featuring local foods to raise funds for a Douglas County Local Foods Guide to be published in the Spring 2009! The local foods dinner and concert will be hosted at the Arts Center on Harvard. CSA member Kathy Shayler will be the chef whipping up some lovely eats with all local foods! Hope to see you there! Donations at the door ($20/person suggested). Call organizer Lily Brislen at UCDC 673-4909

This Week's Harvest Includes:

Lehne Spinach with our baby greens

Winter Squash

Turnips

Lehne Dinosaur Kale

Potatoes

Garlic

Onions

Lehne Broccoli

Cilantro

Lehne Ornamental Corn (gorgeous centerpiece for your Thanksgiving table!)

Please note for those of you who want strictly organic from Big Lick we will be prepared to fill out your share with organics only.

Some Recipe Ideas......

Black Bean Spread with Lime and Cilantro
Fresh lime juice and cilantro dress up canned black beans for a simple, delicious appetizer. The liquid from one of the cans of beans is used to thin the spread to a nice consistency. Serve with baked tortilla chips, and use any remaining spread in quesadillas or burritos.
Yield
2 1/2 cups (serving size: 1/4 cup)
Ingredients
3 garlic cloves, peeled
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can black beans, undrained
Cilantro sprig (optional)
Preparation
With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.
Nutritional Information
Calories:
64 (28% from fat)
Fat:
2g (sat 0.3g,mono 1.5g,poly 0.2g)
Protein:
3.2g
Carbohydrate:
11.2g
Fiber:
3.8g
Cholesterol:
0.0mg
Iron:
1.2mg
Sodium:
325mg
Calcium:
28mg
Lorrie Hulston Corvin, Cooking Light, NOVEMBER 2004

White Bean and Kale Stew
Steeping a savory cheese rind in a soup's broth infuses cheesy, salty accents throughout. Cooking your own beans is simple if you've planned ahead, though you can rinse and drain canned ones for a higher-sodium result. Serve with salt-free crackers or toasted baguette slices.
Yield
8 servings (serving size: about 1 1/2 cups)
Ingredients
1 pound dried Great Northern beans
2 smoked bacon slices
2 cups chopped onion (2 medium)
6 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 bunch kale, stemmed and cut into 2-inch pieces (about 5 cups)
1 (2-ounce) piece Parmigiano-Reggiano rind
2 tablespoons fresh lemon juice
Preparation
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble. Add onion to drippings in pan; cook 6 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3. Add beans, broth, 2 cups water, thyme, rosemary, and kale to pan; bring to a boil. Add rind to pan. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Remove from heat; discard rind. Stir in juice.Garnish each serving with about 3/4 teaspoon bacon. Yield: 8 servings (serving size: 11/2 cups soup).

Nutritional Information
Calories:
307 (19% from fat)
Fat:
6.6g (sat 2.6g,mono 2.6g,poly 1g)
Protein:
20.5g
Carbohydrate:
44.2g
Fiber:
10.9g
Cholesterol:
11mg
Iron:
6.3mg
Sodium:
505mg
Calcium:
216mg
Jaime Harder, Cooking Light, OCTOBER 2008