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

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".

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.

www.greenacresdairy.com

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.

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.

Eggs
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

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.

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.

www.greenacresdairy.com

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 29^th, 2009

First

Spanish Omelet

Green Peppers, Russet Potato and Stewed Cherry Tomatoes

Second

Homemade Pumpkin Ravioli

Brown Butter, Parmesan Cheese, Sage and Thyme

Third

Garden Vegetables

Baby Green Zucchini, Italian Eggplant, Carrots, Turnips

and Black Radishes

Forth

Slow Roasted Pork Press

Caramelized Onions, Dill Mayonnaise, House Pickles

and Provolone Cheese

Fifth

Zucchini Muffins

Whipped Butter and Fresh Herbs