Tuesday, December 29, 2009

One brave soul

As the first snow fell to the ground a few days ago here in central Illinois it was still in the night. I proceeded to fill the chicken's breakfast trays early in the morning and then opened the door to let them out of their home. Normally it's a steady stream of hungry chicken flowing immediately out the door, but to my supprise, the house went silent and every one of our birds stood with wide eyes at the first sight of snow in their lives. I'm sure it is much like a child experiencing it's first snow so it took me back for a second. Our chickens have personality, that's why our eggs are so good... Only one chicken of our whole colony was brave enough to explore; a true outlier.

Sunday, December 20, 2009

Winterizing the chicken house

we woke up the other morning and the watering unit in the chicken house was frozen solid. We looked around the farm for supplies that are laying around not in use and came up with a solution. We placed insulation in between each 2x4 and then sealed it with the peach colored panel. I think the peach color adds a little softer tone and brightens up the room a little.
Then the last thing we did was build three walls that surround the mobile. the front is still exposed and the roof has a little hole in it too. I have been monitoring the temp outside and seeing what days the water freezes. So far if it is about 10-15 degrees the water freezes. Thats a huge improvement on temperature. Every two days we take the panels off and spread mulch on the manure. This takes care of the smell and is starting a compost. once the compost heats up then the chickens will be alright for the rest of the winter.

Saturday, December 5, 2009

The Canvas

The plate to a Chef is like the canvas to a painter.
We eat with our eyes before we even taste a bite.

Plating a Pork Belly Dish with Sous Vide Turnips, Roasted Red Onions and Carrots.

Thursday, November 26, 2009

Must See Movies!

For the last year we have been seeking educational and inspiring entertainment. Some of the most inspiring form of entertainment would have to be the movies that have come out recently. They are movies that showcase a movement and empower the recipient with the knowledge needed to understand some of the most important topics in the world today. Each one of these movies is connected to the vision and mission of Epiphany Farms Enterprise.

Please follow these links. I promise, you will deeply appreciate the valuable information that they have to offer.

While writing the list I had to add some not so recent movies as well.

Tuesday, November 24, 2009

Hi- Tea with the Kulb's

Apple Squares

Red Barron Apples, Cinnamon and Fall Spice

Assorted Scones

- Pumpkin - Pork, Cheddar, Scallion – Blank with Peach Jam

Baby Breakfast Quiche

Onions and Sausage

Fall Salad Greens

Smathered in Simple Fashion

Poly- Tunnel Root Vegetables

Beets, Turnips, Radishes and Rice Wine Vinaigrette

Warm Pork Broth

Carrots, Potatoes and Pork Belly

Assorted Sandwiches

- Egg Salad and Radish - Tortilla and Chicken

- Roasted Beef on Focaccia


- Biscotti de Prato – Classic Chocolate - Coriander

Stu really hit a home run with his Apple Squares and Scones.
Apple Squares

Scones: Savory and Sweet
Three Flavors: Basic Honey Butter, Spiced Pumpkin, Ham and Cheese
Served with a side of Peach Preserve and Whipped Butter and Local Honey

Practice Makes Perfect

One of the coolest things about the dinner parties is the fact that we get to personally serve our creations to the guest. It is so much fun to be able to take high end dinning techniques into peoples home and show them what they are all about.

This is a Fall Salad of Beet Roots and Stems, Carrots, Turnips and Pea Blossoms.

Wednesday, November 11, 2009


One of our goals is to name all of our pigs after pork products. The challenge is to never use the same name. We got a new pig on October 31st and he is here to stay. We named him Guanciale. Guanciale is unsmoked italian bacon made with pig jowls or cheeks. Guanciale is our first boar, He is very laid back, super smart, and his nose is like a tractor. We put a little leash on his neck and walked him from his temporary stall (in the barn) to his winter house (in the garden). On his way there he stopped and with one swoop of his nose he took up a handfuld of roots. He is in piggy heaven, and his next door neighbors are two smoking hot girls. Ms. Pancetta, and Ms. Mortadella.

Sunday, November 8, 2009

Busy Life

Epiphany Farms 2009!!
(Busy Life at the Modern Sustainable Farm)
The party, meeting, farm tour, and all other occasions are recorded here. You had or will have a party with us? Check your name on the calendar!

Monday, October 26, 2009

Part Man, Part Machine, All Mustard

Mike Mustard: The man behind the Photos.

A Fall Tasting

Epiphany Farms

Interactive Dinner Affair

Friday, October 16th, 2009

Amuse Bouche

Potato Croquette, Garlic Cream and Olive

Poly- Tunnel Root Vegetables

Beets, Turnips, Carrots, Parsnips, Radishes

Dressed in Simple Fashion

Winter Hardy Greens

Red Onion, Walsh Scallions, White Balsamic Vinaigrette

Pumpkin Soup

Ginger Crouton and Fall Spiced Froth

Beef Cannelloni

Cauliflower Puree, Mock Eggplant Caviar with Crispy Sage

Rooster Beignet (Shared)

White Onion and Green Tomato Compote

Epiphany Farms Pork

Loin and Belly

Pullet Egg, Carrot Puree, Mushrooms, White Truffle

Deconstructed Apple Pie

Sous Vide Technique with Fennel, Honey Crisp and Almond

Sunday, October 25, 2009

Fast Fingers Focus

Rooster Beignet
White Onion Cream with Green Tomato Compote

The Caterpillar Poly-Tunnels

Inside the tunnel jungle
French Breakfast Radish

The test plots for the tunnels have been a success. How much will they extend the season? Well, that is a great question. However, they have already been deemed, "Priceless".

Wednesday, October 21, 2009

Cutting Board Plate-Ups

Chocolate Covered Alpine Strawberries with complimentary flavors

Natures Perfect Imperfections

Green Acres Dairy Farm

A special thanks to Donna and Keith. The tour of your farm was truly inspirational.

Please check them out. They are a big part of the green movement.


The most important number in the world "350.org"

Only 3 days left. On Saturday, October 24th, people will have a chance to make a difference.

If you have not heard of Bill McKibben or his website 350.org you are missing out. It is a must view and an absolute to understand. His newest book is a must read.

Deep Economy "The wealth of communities and the durable future"

What does the number 350 mean?

350 is the most important number in the world—it's what scientists say is the safe upper limit for carbon dioxide in the atmosphere.

Two years ago, after leading climatologists observed rapid ice melt in the Arctic and other frightening signs of climate change, they issued a series of studies showing that the planet faced both human and natural disaster if atmospheric concentrations of CO2 remained above 350 parts per million.

Everyone from Al Gore to the U.N.’s top climate scientist has now embraced this goal as necessary for stabilizing the planet and preventing complete disaster. Now the trick is getting our leaders to pay attention and craft policies that will put the world on track to get to 350.

Is 350 scientifically possible?

Right now, mostly because we’ve burned so much fossil fuel, the atmospheric concentration of co2 is 390 ppm—that’s way too high, and it’s why ice is melting, drought is spreading, forests are dying. To bring that number down, the first task is to stop putting more carbon into the atmosphere. That means a very fast transition to sun and wind and other renewable forms of power. If we can stop pouring more carbon into the atmosphere, then forests and oceans will slowly suck some of it out of the air and return us to safe levels.

Is 350 politically possible?

It’s very hard. It means switching off fossil fuel much more quickly than governments and corporations have been planning. Our best chance to speed up that process will come in December in Copenhagen, when the world’s nations meet to agree on a new climate treaty. Right now, they’re not planning to do enough. But we can change that—if we mobilize the world to swift and bold climate action, which is what we're planning to do on October 24th.

Monday, October 19, 2009

Epiphany Farms Grass Fed Beef & Pastured Eggs

Hello Epiphany Farms Friends,

Fall is officially here and winter is right behind it. Over the last couple of weeks we have really been focusing our efforts towards building winter structures, to provide shelter and warmth for our animals. Dinner parties have really been booking up and we will be working the Bloomington Market for the last three Saturdays of the season. The market concludes on October 31st, 2009.

Summer Garden and Winter Harvests
With the conclusion of our summer garden we are trying to keep fall vegetables protected under low tunnel greenhouses. So far, beets, lettuce greens, onions, spinach, radishes and some basic herbs have all done great in the extra protection and we will see how long into the cold months this will hold up. We have also had very successful germinations in the winter garden that is positioned on a nice south-facing slope enjoying the direct sun light. Hopefully this will provide greens through the winter.

The chickens are still producing a consistent amount of fresh eggs. If anyone is interested in farm fresh eggs, please contact us at anytime. We have both Brown and White Pullet eggs and the price is $3.00 for 15 eggs.

Grass-fed Beef
For the last nine months we have been practicing, “Intensive Pasture Rotation”. We have really enjoyed working with them on a daily bases and have seen dramatic improvement in our pastures health. For the first time we will be offering grass fed beef for sale.

The price breakdown is as follows:

- $2.00 per pound of Hanging Weight paid to Epiphany Farms Enterprise
- Processing fee from the Meat Locker Approx. $0.45 per pound plus disposal

We will deliver the steer to Chenoa Meats and you will be billed once the butcher gives us the hanging weight of the carcass. Pickup time and date will need to be arranged with the meat locker. Call us to discuss the details of your order.

We have a limited supply of Grass Fed Beef this fall.
Please call or E-Mail to place your order.
(702) 672- 5459 info@epiphanyfarms.com

Thursday, October 15, 2009

Function over Form

Yesterday we finished building 2 winter pig palaces. It's a fully loaded studio apartment all inclusive. It sits up on a south slope hill, with a patio overlooking the forest. Double doors lined with carpet. Treated wood
walls and a corragated white wash steel roof with a 5 year warranty. Everything is recycled except the double doors.

Tuesday, October 6, 2009

Green Acres Farm

Well, we have been awaiting a source for amazing Organic Raw Milk. And I think we have found one. We are heading to Green Acres Farm outside of Fairberry, Illinois. I can't wait to taste the goodness.


Friday, October 2, 2009

Lunch at Grandma's

Well it has been a really long time since I had the pleasure to cook a real meal for my grandparents. So, the other day we were able to through down and cook lunch for them and some of there friends. I think that Norma and Chuck Myszka really enjoyed the meal.

Here is the menu:

Lunch with

The Myszka's

Tuesday, September 29th, 2009


Spanish Omelet

Green Peppers, Russet Potato and Stewed Cherry Tomatoes


Homemade Pumpkin Ravioli

Brown Butter, Parmesan Cheese, Sage and Thyme


Garden Vegetables

Baby Green Zucchini, Italian Eggplant, Carrots, Turnips

and Black Radishes


Slow Roasted Pork Press

Caramelized Onions, Dill Mayonnaise, House Pickles

and Provolone Cheese


Zucchini Muffins

Whipped Butter and Fresh Herbs

Wednesday, September 30, 2009

Farmers Market

Farmers Market Today-

Come see us at the Downs Village Market today between 4-6 pm. This will be the last downs farmers market for the year.

We will be featuring salad greens with 9 varieties
of greens in every bag, and all the products that go with it;
tomatoes, radishes, peppers, leeks, beets, turnips and more. We will also have herb grab bags, with assorted herbs of your choosing.
See you tonight,
Epiphany Farms

The Pantagraph

Well, we have been thinking for a long time that we needed to get this blog up and running. With so many things going on out on the farm it is really important that we update everyone on the progress.

So, today we are all really excited. We have takin a short break to view the article that came out in the Pantagraph. Phyllis Coulters did a great job writing the article.