Many articles, blogs, and conversations start with the same thing this year….I can’t believe this year is almost over! It’s been such a tough year!
That is most certainly true. But one thing that didn’t change all that much is the fields. Rain and sun still came and we still had to weed. Now the fall is in full swing. Despite the pandemic, the crops have come in nicely for the fall and we’re excited to share them with you.
As we head into the winter months, Brighton Farmers Market will remain outdoors in the Brighton High School Parking lot into December. For more information please visit https://brightonfarmersmarket.org/
We know what we’re thankful for this year. Do you?
Wow. It was strange to type the word ‘Thanksgiving’ up there. We can’t believe that this year is already coming into holiday season. Once the kids go back to school (well, for some..) it seems like a matter of minutes until you’re opening presents under the tree.
We’ve definitely had a strange year, as so many of us have. We went from the depths of winter thinking about the spring planting season to worrying about our friends and family to worrying about our farm. But the community pulled together and we were able to be a part of that. This year we’re thankful for our strong local community.
Having such a strong focus on local throughout the region allowed us to continue our operation and get food on plates. That’s what it’s about for us. We want to grow good food that people enjoy. We love what we do and we love seeing how the community responds. We’re thankful for our customers and they’re thankful that we can continue to grow food!
Local doesn’t stop for us when summer ends. We’ll have plenty of storage crops and are able to provide lots of veggies far into the winter. We also have eggs, chicken, and duck during the winter too. Keep your eye out for info on the duck! It’s limited!
Right now our focus is turkey. As odd as it feels to be planning for Thanksgiving already, it’s time. Our poults are in the barn and we’ve officially opened up our reserving turkey on our farm store. $20 today gets you a farm fresh turkey on Thanksgiving. We have organic turkey too. Either way, all our turkeys are fresh and local!
It hasn’t gotten consistently chilly at night quite yet but as soon as it does it calls for some comfort food. The most comforting meal that we can possibly think about is Thanksgiving Dinner. Always a great day to spend time with family and of course, over eat. But is Thanksgiving dinner really that unhealthy?
The short answer is unfortunately, yes. It probably is. But it isn’t necessarily what we eat but how much. Plus, really hard to say no to delicious pies even after you’ve already eaten a few helpings. But what about the star of the show? How about turkey?
The question with turkey is always the same; white or dark meat? Which really comes down to whether or not you want to have a slice of turkey breast or leg. You might think that this is because of health, but in reality it’s more about taste, because health wise, there isn’t enough of a difference in calories or fat in the meat to make much of a difference.
Roasted Turkey Breast (Skin-On) Calories: 160; Fat: 6g; Sat Fat: 2g; Unsat Fat: 2.5g; Protein: 24g; Sodium: 55mg
Roasted Turkey Breast (Skinless) Calories: 130; Fat: 2g; Sat Fat: 0.5g; Unsat Fat: 1g; Protein: 26g; Sodium: 85mg
Roasted Turkey Leg (Skin-On) Calories: 180; Fat: 8g; Sat Fat: 2.5g; Unsat Fat: 5g; Protein: 24g; Sodium: 65mg
Roasted Turkey Leg (Skinless) Calories: 140; Fat: 3g; Sat Fat: 1g; Unsat Fat: 1.5g; Protein: 25g; Sodium: 70mg
Where most of the unhealthy-ness of turkey comes from is the skin. So if you’re trying to watch out for fat than skip the skin. That being said its all unsaturated fats. So if you decide that crispy goodness is for you that day, you don’t have to feel guilty about deviating from the diet.
We do have some friends that deep fry their turkey. We’ve tried that too and these is very little room left for doubt that it’s really fantastic. But we don’t have to tell you that it’s not very healthy to eat anything fried. Our turkeys are raised to be very tender and juicy after hitting the oven. Plus we feel like the deep frying process takes away from the taste of the turkey itself, which we think is awesome!
One thing to consider when choosing a bird this year: Read the label. Some store bought turkeys are injected with a sodium solution to improve and retain flavor after freezing. When you buy a turkey from us it never gets frozen. It goes right from farm to table. So if you have someone in the family that might be watching their sodium intake make sure to keep that in mind.
Let’s get back to the original question; is Thanksgiving dinner healthy. The over eating part probably isn’t, but if you are selecting local fresh ingredients to put on your table and the star of the show comes from us, chances are it’s really not that bad for you. As long as after dinner you don’t have eleven pieces of pumpkin pie. Maybe this year just have five.
It seems pretty early to look back on the year already but whenever fall starts to come around it means it’s time to reflect and start preparing for next year. But, boy oh boy, was this year a bit different than most.
We all have our ups and downs in life, some more than others, and we can connect with people who have shared a similar experience but it’s fairly uncommon that we all live through the same ordeal. What this pandemic has taught us might be different from what it taught you, but we all went through it; the whole world!
But maybe that’s the way we should all look at it. Try and change the lens from which we are viewing the last six months into what we’ve learned from the experience and what we learned is that we live in a vibrant community who’s support and creativity allowed us and many others to get through this thing. We’ve been drawn into a tighter knit community whether we realize it or not.
Try to look at what the pandemic has brought us and not what it took away.
So, looking back on the year as a whole, we might not be ready to do on the farm just yet. But our first thought was to stay positive, try to look at what the pandemic has brought us and not what it took away. When things do open back up completely, hopefully those new understandings will stay with us and allow us to appreciate all that we are fortunate enough to have.
Happy fall everyone!
Stay tuned for more updates with crops, recipes, and more throughout the fall.
We will get some turkey information up as soon as we have it! But…they’re here!
This summer is flying by already! It’s been a busy one, but that’s a good thing. We’ve tried to get our chores done and then spend some time outdoors. Although we wish a little more rain has fallen for the crops, it’s been nice to be able to spend lots of time outdoors in the summer sun. After everything that’s happened with COVID-19, we all need a little time in the sun.
We’ve been able to keep the deer at bay after an early bout with them. They were after just about everything but they certainly seemed to like the summer squash this year! The lack of rain has been problematic but we have solutions for that too with a water truck and irrigation systems. We’ve been able to keep the crops from getting too thirsty and everything looks healthy and green.
A few major highlights from last week will be back in sweet corn and cantaloupe. Everyone was so happy to see those out last week! This week on our tables at the Rochester Public Market, the Brighton Farmers Market and elsewhere you will find the following crops:
Beets with greens Cantaloupes Cucumbers Garlic Garlic Scapes Green beans Kale Lettuce Scallions Shallots Spring Onions Sweet Spanish Onions Sweet Corn Summer Squash Swiss Chard Zucchini
Chicken and Eggs
Storage Crops: Potatoes Onions
We’re looking forward to seeing all our regular customers, CSA pickups, and friends this week. Always glad to meet some new ones too. Be safe, be happy!