PIZZA FARMER
As we head into winter and farm life is slowing down a bit I'm finding I have fewer antics on the farm to report on each week. This is causing me some degree of consternation. Each week, the pressure is on to come up with some amazing farm tale to wow and amaze everyone...and yet, life is getting a bit more humdrum as we sweep up the barns, pressure wash the egg washing room, store our many tools, and begin to plan how many chickens, pigs, and turkeys to grow in 2021. Perhaps it's not a coincidence then that my mind and body are searching for something else to keep me occupied during these slower-paced times...and towards that end, I have become rather fixated on... making pizza of all things. Great pizza. Awesome pizza. Like, the best pizza in the world pizza. So I ask your forgiveness if from time to time I veer off a bit to discuss more personal matters in this space. Certainly, the rest of the weekly email update will contain farm-related doo-dads like Farm Store updates and the like, but occasionally I may head deeper into my musings of the moment and I hope that that is ok with you. If not, well, too bad. This email is free - so take that...
Back to pizza. Again, I am not entirely sure where and why this pizza fixation has just now surfaced. Sure, I like pizza. I think just about everyone does. If you have young children, then you no doubt have experienced the multitude of canned birthday parties at sports complexes, skating arenas, bouncy house places, that ONLY serve pizza. Pizza and Honest Kids drinks (which somehow is supposed to make up for the fact that the pizza sucks...but the Honest Kids drink is so healthy!) The pizza is just awful at these places. In fact, pizza can be made so easily and cheaply and is so widely loved by all that it makes sense it's so commonly served. dough+sauce+cheese+oven=Pizza. And yet, it can be so variable, so good, or oh so bad. It's kind of perplexing. So maybe it's this quandary of how something so simple can result in so many variations that has buggered my soul.
To continue my self-analysis...I have many memories of great pizza in my life. I can think of so many little pizza joints on Long Island (NY) where I grew up that I used to bike to or visit with my dad on weekends when I was a kid. Saturday afternoons in spring and summer were often the times when I would get a piping hot slice, an orange Fanta soda, and then play a few games of Asteroids, Galaga, or Donkey Kong. It was pure heaven. Simple, good memories. During these stressful times, perhaps I am reaching back to re-discover the essence of happiness I felt in those moments and wish to experience once again. Perhaps.
So background aside, here I am. A farmer fixated on making pizza. After musing about this fixation with Jared and Jen over the last few weeks Jared scored a bunch of pizza books from his mom and offered them up as a starting point in my research. I quickly honed in on "The Pizza Bible" by Tony Gemignani. What I liked about the book is that he is very straightforward in his approach. He admits it's simple, but "infinite". It's a craft. And hey, I kind of like that. It makes me feel like this will be a long process (I have all winter). I'm on a quest, and with this pandemic, I kind of have a little time for a quest. The other thing I really like about this book is that Tony (my buddy by now) is VERY specific about the entire process and all of the ingredients, the process, and the gear. He then gives a "Master Class" on the process and all that it entails. He doesn't just say "get some high-gluten flour", he has two pages of every damn flour out there and charts them and discusses them in detail about how this one is "soft and delicate" and this other one has a "great chew", and on. It's fascinating. Then he discusses the gear...from precision scales, round-edged bowl scrapers, rocking pizza cutters to pizza stones, and even baking steels (which I never even have heard of before). I think to myself, "If you are serious about making pizza, you NEED this stuff, don't be a wuss, do you want to make friggin' awesome pizza or not? Do you want Abe to brag about your pizza to his friends? Are you in or are you out? ". Like a SEAL training for battle, I'm feeling pumped and primed. I'M IN! And so now the Amazon driver and I are best buddies. Over the past week plus we have been getting daily deliveries of high-gluten flour, pizza cutters, scales, and finally yesterday the piece de resistance...and 22 lb baking steel from Stoughton Steel! With all the gear, I'm ready for battle!
Okay so here is the problem. This entry is already WAY too long. So I'm going to end here and begin to expand my pizza odyssey on the Codman Farm Blog page. Not today, but this week I will add more to this developing tale. I've been meaning to move these weekly stories to that site anyway and this is a good time to do this. In the future, I'll begin these stories here, in this format, but then provide a link to the blog where the entire story will be posted. Trust me, it will be better this way. I'll be able to include more and better photos (which is another passion of mine) and the content can continue on and on.
But just so you know I have already started making pizza and I will write about this soon...and for now, I leave you with this photo of my best pizza so far...
Pete@codmafarm.org
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YEAR END APPEAL
As we reflect on another year at Codman Community Farms, we also ask for your support. This week all residents in the town of Lincoln received our Annual Appeal letter which summarizes a bit of what happened this year and provides other tidbits of news, including some financial data. For those who read this weekly email, some of the content may already be familiar, but there is also some new info you should check out. Click the link below to read our year-end appeal. Please consider making a donation to the farm as 2020 comes to an end. If we had an impact on your life, if you relied on us to feed your family, or if we were a place of refuge where you found solace in these troubling times...please consider supporting us...or contribute for any other reason!
We have many exciting plans for 2021 and even the smallest donations help us to realize our dreams for what the CCF can be. Thank You!
SATURDAY FISH - In the BARN!
Saturday is looking to be quite rainy so we are making space in the barn for the fish crew to set up. We ask that folks standing in line do their best to spread out and make the best of it. They will be here at the usual time, from 10 am to 12 pm. Get out the rain gear and anti-fog potion for your glasses!
NEW PRODUCTS
This past week we have added a few new products to our shelves. The first among them is a locally made Beef and Tomato Sauce that is now in the freezer case, sold in 1lb containers. Chef Kelly Essington (aka, Kel's Kitchen) is passionate about beef liver and has made a tasty, rich, beefy sauce packed full of flavor and protein. She says, "Beef liver is one of the most nutrient-dense foods on the planet, often called "Nature's Multivitamin", and for good reason...this organ meat contains more Vitamin B12 per serving than any other meat or vegetable, which contribute to a strong immune system" As you can see from the label below, each 1 lb container contains at least 4 oz of grass-fed beef plus liver - 30 grams of protein! Whoa! So come out and get your protein and vitamins, it's sure to help keep you in tip-top shape...and who all doesn't need a bit of "tip-top" in their lives these days? Find it in the freezer case at the Farm Store.
NEW ITEMS FROM APEX ORCHARD
This week we resumed sourcing apples from Apex Orchard in Shelburne, MA. So grab some crisp apples when you are here next, they are amazing.
Little did we know that they also have a product line named "The Shelburne Honey Company"! Who knew? This week we are trying a few of these products including a large 2 lb honey jar (the largest size we now carry), and have also added to our shelves their 1lb creamed honey, and their Applewood Smoked BBQ sauce (OMG!) made with their own honey and apple cider vinegar! We've been looking for some tasty local sauces and we are so happy to have this product on our shelves. Lastly, we are now also carrying their apple cider vinegar. All great stuff, all locally produced here in Massachusetts.
If anyone is interested in that MEGA 5lb honey jar...just send me an email and I can special order it for you. With that honker, I'm sure Winnie the Pooh would come knockin' on your door...if he does, and he's wearing a mask, let him in!
EGG NOG FROM HIGH LAWN FARM
It's egg nog season...so get your egg noggin' on at the farm with some fresh egg nog from High Lawn Farm...
FARM STORE . . . DURING FREEZING TEMPS
A reminder that as we approach winter and freezing temperatures at night we will be packing up any items left in the barn during the evening (6-7pm ish) and storing them in our coolers overnight to prevent items from freezing. If daytime temps are in the upper 20's or above we will restock the tables in the barn. For prolonged periods of freezing temps, we will jam-pack full the glass coolers as best can.
REMINDER that the DOOR to the Farm Store itself will be kept closed during freezing weather and the heat will be on (such as it is!). Please keep the door closed to keep the heat in.
We understand as we head into winter keeping our personal space will be a challenge but we are hoping for a warm winter so the barn can remain an active part of the Farm Store.
Any questions or comments please email pete@codmanfarm.org
FRESH PRODUCE- THIS WEEK
As we head into winter availability of produce and fruit will shift to hardy greens and storage crops. . Some of these items are grown by us using organic growing methods (We are not certified organic), most of the other veggies we buy-in from local farms ARE certified organic, and most fruit is NOT certified organic, but IPM (which means low spray or low use of chemicals, when possible). We are now listing most all the produce we have by the actual farm for even more transparency!
AVAILABLE THIS WEEK
November Dec 4 th - Dec 11 th
FRUIT
Apples from Apex (evercrisp, mac, macoun, granny smith, gala, pink lady)
VEGETABLES
MOST ALL THE PRODUCE WE BUY FROM LOCAL/ NEW ENGLAND FARMS IS CERTIFIED ORGANIC
THIS WEEK WE PURCHASED ORGANIC PRODUCE FROM:
PICADILLY FARM, NH
parsnips, spinach, purple and green kale, carrots, rosemary, rutabaga, parsnips, beets, watermelon radish
FAT MOON FARM, Westford
Mixed mushrooms, shitake
PETE's GREENS, VT
washed carrots
QUEENS GREENS, Amherst
pea tendrils
RED FIRE FARM, Granby
Brussel sprouts, kale, rainbow carrots, collards, watermelon radish, winter squash
HUTCHINS FARM, Concord
red and green cabbage, turnips, black radish
SPARROW ARC FARM, VT
(not certified but close!)
peter wilcox potato (purple skin, yellow flesh), lehigh yellow potato, bel mondo gold potato, norwis white potato
Atlas Farm, South Deerfield
napa cabbage (arriving Monday)
Hepworth Farm, NY
onions, winter squash
Laughing Child Farm, VT
sweet potatoes
FARM STORE DELIVERY and SCHEDULE
As we get into more of a routine we wanted to share what to expect each week as far as product arrivals and days to expect certain items...here goes!
MONDAY
High Lawn Farm (early morning)
Fresh milk, butter, cheese, ice cream deliveries
Myers Distributor (early afternoon)
Our local distributor from Massachusetts grown farms -
Local and Certified Organic fresh veggies, fruit, cider, donuts, flowers, and other items
TUESDAY
Bread Obsession (by 11 am)
Fresh bread baked in Waltham; baguettes, whole wheat slicing loaf, durum levain, sourdough, multigrain
WEDNESDAY
Bread Obsession (by 11 am)
Fresh bread baked in Waltham; baguettes, whole wheat slicing loaf, durum levain, sourdough, multigrain
Cape Ann Fresh Catch
Fresh local fish usually including haddock, scallops, salmon, swordfish, grey sole, and catch of the day
12:30-2:30ish
THURSDAY
High Lawn Farm (early morning)
Fresh milk, butter, cheese, ice cream deliveries
Myers Distributor (early afternoon)
Our local distributor from Massachusetts grown farms -
Local and Certified Organic fresh veggies, fruit, cider, donuts, flowers, and other
MOZZARELLA HOUSE
mozzarella balls, celegine, burrata, etc..
SAMIRAS HOMEMADE
hummus, stuffed grape leaves, baba ganoush, etc..
FRIDAY
Bread Obsession (by 11 am)
Fresh bread baked in Waltham; baguettes, whole wheat slicing loaf, durum levain, sourdough, multigrain
Mi Tierra Tortillas (by 11 am)
Fresh, local, organic corn tortillas
Sweet Tahini
Fresh, gluten-free bread, and Israeli inspired sweets made with no processed sugars
Local Veggies
We will be buying seasonally available produce from local farms, as available
SATURDAY
Bread Obsession (by 11 am)
Fresh bread baked in Waltham; baguettes, whole wheat slicing loaf, durum levain, sourdough, multigrain
C&C Fresh Lobster and Fish
Fresh fish and lobster
10am- 12pm
MISC INFO...
1. We remain OPEN 24/7, so if you want to avoid contact with others, visit in the wee hours of the night!
2. MANDATORY MASKS: Please wear MASKS in all public places so be sure to have one on when you visit the store. They are a pain for sure but JUST DO IT! ;-)
3. THANKS: Farm store sales remain brisk and we appreciate your support!
If you have any questions, comments, or suggestions please contact pete@codmanfarm.org.
WEEKLY PICS by Pete
Chillin' with the ducks...
The ducks are stealing the show these days...
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Check out our bi-weekly blog for updates about what's happening on the farm! We cover the flow of the seasons, the movements of our animals, the different projects coming up and more.
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Want to spend a day on the farm? Itching to get some dirt beneath your nails? Looking for a group service project? Volunteers are welcome at Codman. Click below to read more about volunteering.
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Our community depends on our dedicated members to keep farming alive and well in Lincoln. Your support allows us to use the most sutainable practices and produce the highest quality proteins.
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