Strawberries at Bird's Haven Farms {Farm Tour}

The back of my legs ache with familiar soreness of strawberry picking. Remarkably, almost a whole month earlier than last year, the 2012 season is here!

Picking Strawberries at Bird's Haven Farms

Thanks to a tip from a friend, Lil and I drove north of Granville to check out Bird's Haven Farms on the first day they opened for picking. The farm is a 40 minute drive from our home in Clintonville and only five minutes from our favorite Windy Hill Apple Farm.

Bird's Haven uses black plastic and hand pulling to conquer weeds, not chemical sprays. The paths between the rows show evidence of this as they are full of weeds. During our visit, just a few hours after heavy morning rain, what wasn't a plant was mud or standing water - fun for dirt-loving kids!

The berries themselves are ripe and juicy with fresh-from-the-field flavor that cannot be replicated by out of season fruit. These strawberries had no bitter after-taste that can come from sprayed berries.

Finding red ones took a bit of work as the fruits are just beginning to ripen, but we managed to fill eleven quart baskets in about an hour. I am thrilled that Lillian finally has as much stamina for picking berries as I do.

Our strawberries cost $25, a very fair price for sustainably-grown berries. We will freeze some, make jam, and eat them fresh until we are stuffed.

Vegetables In Tunnels & At Markets

When chatting with the clerk at the greenhouse, I mentioned volunteering with OEFFA and she connected me with someone (a former 'big ag' employee whose name I forget - sorry!) to show me around the rest of the farm. Bird's Haven was one of the first family farms in Ohio to use high tunnels to produce greens, tomatoes, cucumbers, and squash.

High tunnels allow the family farm to apply far fewer chemicals (no spray unless crop loss is imminent) and extend the season. The tomato plants were loaded with green fruits and it's only early May!

I purchased some beautiful tatsoi and bok choi to cook this weekend. I'll share the recipe because I think these sweet greens are highly underused in most home kitchens.

I didn't buy any of their beautiful hanging baskets, though Lil begged for some. Maybe when we sell our house and move!

Bird's Haven Farms is committed to selling only what they produce from seed. Their produce, eggs, flowers, and seedlings are available at the farm and at the Granville Farmer's Market Saturdays from 8:30 am - noon at the intersection of Broad & Main and Westerville Farmer's Market Wednesdays from 3-6 pm at the corner of N. State St. and E. Home St. Additionally, they supply produce to Ella Restaurant, the Granville Exempted Village Schools, The Greener Grocer, and Going Green Store. The farm offers a CSA, though the 2012 sign-up deadline passed. In the fall, they open a u-pick pumpkin patch.

Bird's Haven Farms 5545 Lafayette Rd Granville, OH

740-587-1100

Open: Tuesday - Friday 10 am - 6 pm Saturday 10 am - 5 pm Sunday 12 -5 pm

If you go:

• Call ahead for field conditions and produce availability.
• Wear boots (do as I say, not as I do).
• Bring cash or credit cards as they accept either.
• Pack sunscreen, a hat, or rain gear, depending on the weather.
• Bring baskets if you wish, but they provide if you don't have any.
• Carry a cooler with water and/or snacks in the car. The field is not far from the parking lot so no worries about a backpack to carry into the field.
• Pack an extra change of clothes and/or shoes for kids who might get muddy.
• Ask questions. The knowledgeable farm staff is eager to share about their sustainable practices.

Kokoborrego Sheep's Milk Cheese Company {Farm Tour}

On a crisp day last month, I visited Kokoborrego Cheese Company at the Sippel Family Farm with friends Bethia Woolf of Columbus Food Adventures and Faith Durand of The Kitchn. We took the hour-long drive north of Columbus to discover more about Ohio's first sheep's milk creamery.

Why Cheese?

After many years running the popular Sippel Family Farm vegetable CSA, Lisa and Ben Sippel searched for an additional, less seasonal, artisanal product. At the same time, Lisa's brother Ben Baldwin wanted to move out of the corporate restaurant management game. They found their calling to make cheese together at a workshop by Peter Dixon, a Vermont-based food educator.

The Sippels established a flock of East Fresian cross sheep in autumn 2010 and began their creamery in February 2011.

Ben Baldwin, primary cheesemaker, explained that "sheep's milk more naturally wants to be a cheese", which is why they turned to establishing a flock of sheep in addition to making cheese from a nearby family farm's cow milk. Besides, no one else in Ohio is making sheep's cheese and Lisa saw a market niche.

The name Kokoborrego comes from the Kokosing river headwaters near the farm and the Spanish word for sheep. Cheese variety names also reflect central Ohio terroir; Headwaters, Moraine, Whetstone, and Owl Creek all refer to local land and water features.

How the Cheese is Made

Ewes give milk twice daily in their 180-240 day lactation season from approximately March to September. At peak lactation, the Sippels get one gallon of milk per sheep per day. Ben Sippel is the primary milker. Ben also manages the grazing land for the ewes who eat local hay in the barn and spelt in the milking parlor.

With a heard of thirty five, Ben Baldwin makes small batches of cheese by hand three days a week.

The process begins when a culture is added to the raw milk and left to work its magic for one hour. During this time the culture multiplies and changes the flavor of the milk while dropping acidity. Lower acid milk has higher yield but if acidity dips too low, the flavor is off putting.

When pH reaches the cheese-maker's desired level, Ben gently stirs in rennet. Rennet is a naturally occurring enzyme that flocculates or separates solids from liquids in the milk.

After thirty minutes or so, the milk has flocculated and it's time to cut curds. When curds are fully developed, Ben stirs the cheese for approximately thirty minutes to develop texture.

Next Ben drains the whey and forms cheese into molds. He presses the molds in the devise pictured above to further release liquid. After a few hours in the molds, the cheese is released and aged for up to six months in a climate controlled room.

Future at Kokoborrego

The Sippels are concerned with making their farm a sustainable system and providing unique high quality products to the market. They hope to double the size of their sheep flock and make cheese more frequently in the next year.

They are adding pigs to the farm. Pigs will eat the whey (which is now poured on compost heaps) and eventually be processed and sold as artisanal pork.

While the current Kokoborrego cheese lineup is very successful, the cheesemakers are experimenting with Parmesan, Manchego and feta style cheese. A small supply of brie sold out in short time this summer.

Food lovers in Columbus can find Kokoborrego at several grocers and restaurants. Distributors in Cleveland and Chicago make the cheese available beyond central Ohio.

Bethia details more about the cheese styles and where to find them in her article Kokoborrego Cheese Company on Columbus Food Adventures.

Have you tried Ohio's first sheep's milk cheese?

Open House at OSU Equine Center {Silent Sunday}

A friend alerted us to the OSU Equine Center Open House today. It was not crowded, highly educational, free, and fun. They have historically offered an open house every fall, so stay tuned next September to their website for dates.

Lawrence Orchards {Pick Your Own Farm Profile}

I was devastated when I found out that Windy Hill Farm, home of Charlie's apples, has no fruit this year. Other sustainable eaters in Columbus were sad apples too.

Thanks to tips from two blog readers, I found the next best thing to Charlie's at Lawrence Orchards in Marion Ohio.

Lawrence grows over 20 varieties of apples. They provide wagons, bags, maps, and descriptions at their farm market to help you find your favorites.

The picking is not particularly easy because the trees are a bit overgrown. Apples are plentiful and there are nicely mowed lanes between each row. Between Alex, Lil, and myself, we were able to fill six half bushel bags in about an hour.

The staff person I asked confirmed that the owner sprays as little as possible and avoids chemical applications near harvest time.

The condition of the apples confirmed that they are not subject to many pesticides. Fans of Charlie's will recognize the harmless black webs and brown raised bumps as the signs of insects that have moved on. I liken these surface spots to beauty marks - they make the fruit interesting and no less delicious.

U-pick half bushel bags are a steal at only $9 each. A large pre-picked selection is available in the store for twice the price but smaller quantities if you need it.

Lawrence Orchards makes unpasteurized cider, cider vinegar, and homemade apple butter for sale in their farm store. A selection of seasonal decor and treats including homegrown pumpkins are available.

Local Waldo honey is raised on the farm. Visitors can enjoy an observation hive in the farm store and purchase the honey and pollen products.

The farm includes just the right amount of agri-tainment with a corn bin, small hay bale maze, pony and goats for petting, and photo opportunities. They advertise an Applefest annually with additional activities such as live music, face painting, and a recipe contest.

The Lawrence Orchards website is updated weekly with the picking varieties. Their facebook page is active as well.

Today we scoured cameo trees for the last of those  sweet and crisp eating apples and picked ida red, enterprize, and golden delicious for cider. I'll be back for gold rush, the best all-around keeping variety, in a few weeks.

If you go:

• The orchard is open Monday - Saturday from 9 am - 6 pm.
• Expect a one hour drive from central Columbus.
• Start in the store where you will be given bags and a map of what's available.
• Know that they accept cash, credit, or checks.
• Consider bringing lunch and picnicking at nearby Delaware State Park - there are only snack foods available in the store.

Lawrence Orchards 2634 Smeltzer Rd. Marion, Ohio 43302 740-389-3019 apple@lawrenceorchards.com

Apple Hill Orchards, Mansfield Ohio {Pick Your Own Farm}

I wanted fresh Ohio fruit last Monday though none was ripe in the backyard. With the company of two young girls and a few hours to spare, I trekked to a new-to-me orchard, Apple Hill, near Mansfield Ohio. We made a spontaneous stop at a beautiful park in Lexington, Ohio. The Bicentennial Park has play spaces for children of all ages, several picnic shelters, swings, shady areas, and tennis courts. The girls enjoyed playing and picnicking before the five minute drive to the farm.

Ample signage and a helpful employee directed us to Flaming Fury and Contender peach and Paula Red and Ginger Gold apple trees. Bags were available, though we chose to reuse boxes from previous picking excursions.

The fields are spacious and mowed. All was quiet on a Monday afternoon except for the roar of race cars from Mid-Ohio School once in awhile.

The peach and apple trees were very well pruned and easy to pick without climbing. In less than an hour of work, I picked a bushel of peaches and half bushel of apples. The girls' 'help' was fairly limited to tasting the fruit.

The Contender variety tastes like the perfect fresh peach. The juicy thick flesh falls off the pit and peels easily, making me wish I waited for Contenders for my peach canning marathon. The Apple Hill weekly update says they are still picking Contenders and I urge you to go soon if you want a delightful Ohio peach.

I am unsure of the chemical practices at Apple Hill. I saw several mating interceptor devices, a natural way to control insects. The apples had a bit of visible spray residue. There was ample wildlife in the field, a good sign that the farm is being managed with concern for a wide variety of species.

Apple Hill's prices are incredibly reasonable at $15-17 per half bushel depending on the fruit variety. Their cute store also offers cider in season (advertised on their website as available soon), home baked goods, and pre-picked produce.

Apple Hill advertises that nectarines, pears, and several more varieties of apples are now available. I need to plan a return trip!

Date of Visit: August 23, 2011

Apple Hill Orchards 1175 Lex-Ontario Road Mansfield, OH 44903

Open August through Thanksgiving 9am to 6pm Monday through Saturday and 12pm to 6pm on Sunday

(419) 884-1500 or Toll Free (888) APPLE50 (277-5350)

Hounds in the Kitchen pick-your-own farm profiles: Branstool Orchards Charlie's Apples at Windy Hill (no apples for 2011 season, boo) Schacht Family Farm

Pick Peaches at Branstool Orchard {Farm Profile}

'Movin' to the country, gonna eat a lot of peaches...' When picking peaches, The Presidents of the United States song inevitably replays itself in the minds of those of us of a certain age. After visiting Branstool Orchards near Utica, Ohio, visitors of any age can't help but end up with a lot of peaches to eat.

Branstool is an easy one hour drive from central Columbus. Their large showroom is surrounded by an equally large parking lot. Prepared goods are displayed alongside pre-picked homegrown fruit.

Visitors are encouraged to enjoy the scenic hilly farm and pick their own peaches. Owner Marshall or another knowledgeable farm stand worker shares baskets and the location of the ripe peaces at the show room. Branstool also offers wagons to carry children and full peach baskets on the walk back from the orchard.

The red star peach crop available on August 1 was a five minute walk down and back up a hill past a cattail lined pond. The orchard does not offer drive-up picking.

The fifteen to twenty foot trees are filled with peaches. With no ladders available, children and adults alike climb the strong twisted trunks to reach sun ripened fruit on tall branches. It is a cinch to fill a 1 peck box, approximately 14 pounds, in fifteen minutes.

Branstool charges $1/pound of u-pick peaches. At the New Albany Farmers Market in June, they offered a peck box at $15, nearly the same price as u-pick. Our u-pick peaches stayed fresh for over a week at room temperature while the market peaches did not fare as well.

Orchardist Marshall shared that he does not spray trees with insecticides but does use fungicide as necessary to keep peaches from rotting before they are ripe. A diversity of flowers, birds, and insects clearly make their home on the farm, a sign that chemicals are not over-used.

With 25 varieties of peaches and 30 varieties of apples planted, there is plenty of picking yet to come at Branstool. Call ahead to confirm what varieties are available on a given day.  Combine your visit with a trip to Velvet Ice Cream's Ye Olde Mill a mere 5 miles away for an easy Ohio food adventure.

This Branstool Orchard review is part of Peach Week at Hounds in the Kitchen. Use fresh peaches to make our peach cobbler recipe or the juice for the Momo Sake cocktail. Thursday and Friday's posts will be all about canning.

Sparks {Friday Five}

On my mind these days: 1) Hoop Houses - I was honored to meet Will Allen and attend workshops with his staff last weekend. I now know how to build a hoop house and can't wait for some land on which to build. I'll share more about the Growing Power way soon.

2) Better Living Through Chemistry - I am 20 days into another sinus infection. Yes, I had surgery on my headbone back in January but bad luck resulted in a persistent infection again. Here's hoping that two z-packs back to back and prednisone will knock the wind out of these nasty bugs.

3) Pinterest - Making visual bookmarks is fun! Let's follow each other.

4) 115 Japanese Visitors - Today I volunteered to welcome 100 Japanese students and their chaperones to Ohio State. Tomorrow I return to lead an orientation group and on Saturday to send them off around the state to stay four weeks with host families. Lil, Alex, and I will welcome Anna, pictured above on the right with shiny pink shoes, to our home from August 5 - 18!

5) Ohio's Greatest Places - We want to show Anna the best and most unusual Ohio has to offer. In line with our desire to find new experiences in the old hometown, we plan to visit Amish country, the Wilds, a taco truck, the state house, Flying J and Swainway farms, and Serpent Mound. What else should be on our list?

What are you thinking about?

Mint Lamb Sausage Inspired by Jorgensen Farms {Charcutepalooza}

On a picturesque 65 acres in east central Ohio, there lies Jorgensen Farms, a biodynamic animal and vegetable operation. Proprietor Val (pictured below in blue) works the land guided by her distinguishing palette and eye for pleasing design. She builds vibrant soil through careful crop rotation and pasturing. Perhaps the most recognized crop is her mint grown especially for central Ohio based Jeni's Splendid Ice Cream's Backyard Mint flavor. You may click on pictures to enlarge them.

I attended the Ohio Lamb Chef's Day at Jorgensen Farms one cold and rainy day this May. The event included tours and tastings aimed at educating restaurant chefs. We walked through herb gardens near the farm houses and viewed sheep out to pasture on rolling hills. Two chilly day-old lambs visited in the arms of flower grower and livestock helper Roger Genter.

The meat of the event was a fascinating demonstration by Dr. Paul Kuber, associate professor of Animal Sciences at Ohio State University. He expertly butchered a lamb into cuts usable by restaurants and home cooks, sharing anatomy and culinary tidbits throughout. A six course sampling meal followed, using some of the cuts demonstrated.

At the end of the lamb cutting, a large bowl of scraps was left. Kuber shared that these could be used for sausage or other charcuterie. When the June Charcutepalooza challenge, stuffing, was announced, I knew what I had to make: mint lamb sausage, inspired by Jorgensen Farms.

Lamb mint sausage makes good use of the abundant mint and garlic scapes in our own backyard. We chose Ohio lamb and pork to keep the recipe local. The binding liquid included some of our own apple cider vinegar made last autumn.

As we have been stuffing sausage for a few years, the process runs quickly and smoothly now. Alex and Lil do most of the meat handling while I clean up behind them. From grind to bind to stuffing, a batch only takes about thirty minutes.

I served the sausage tonight with barley risotto and wilted homegrown greens. I highly recommend this hearty and healthy combination. It warmed us on a unseasonably cool evening, reminiscent of the chilly day I spent at the lovely Jorgensen Farms.

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Mint Lamb Sausage

Makes 10 7 inch links

2 pounds lamb shoulder, boned 1 pound pork shoulder, boned 0.9 oz kosher salt (a hair less than 2 tablespoons) 1/3 cup finely chopped fresh mint 1 1/2 tablespoons finely chopped fresh young garlic scapes 1/4 cup apple cider vinegar 1/4 cup water hog casings

1. Grind lamb and pork with a large die. 2. Transfer to a mixing bowl. Add salt, mint, and scapes. Mix with batter paddle to combine. 3. Slowly pour in apple cider vinegar and water while mixing on low speed. Continue mixing until sausage binds or becomes very sticky, approximately 5 minutes. 4. Stuff into hog casings and make links.

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