Monday, October 26, 2009
Interactive Dinner Affair
Friday, October 16th, 2009
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
Ginger Crouton and Fall Spiced Froth
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
Wednesday, October 21, 2009
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
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.
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 firstname.lastname@example.org
Thursday, October 15, 2009
walls and a corragated white wash steel roof with a 5 year warranty. Everything is recycled except the double doors.
Tuesday, October 6, 2009
Friday, October 2, 2009
Tuesday, September 29th, 2009
Green Peppers, Russet Potato and Stewed Cherry Tomatoes
Homemade Pumpkin Ravioli
Brown Butter, Parmesan Cheese, Sage and Thyme
Baby Green Zucchini, Italian Eggplant, Carrots, Turnips
and Black Radishes
Slow Roasted Pork Press
Caramelized Onions, Dill Mayonnaise, House Pickles
and Provolone Cheese
Whipped Butter and Fresh Herbs