Happy Holidays!!!

Happy Holidays from Stone Coop Farm!  We hope you have a joyous season and take some time to enjoy family and friends.  We are taking a little time off right now as well, but will be busy again in no time.

Just wanted to share a photo of the farm at night.  Not something many of you get a chance to see.  The moon is reflecting on the side of one of our hoop houses. It looks like Christmas lights!


Also we have some hungry visitors - sheep! Our visiting sheep are warm, fuzzy and pregnant. They are eating our old crops in the fields and providing us with some wonderful manure that brings lots of fertilization and micro-organisms into our soil. They will be here for a couple more weeks and then will come back in the spring with their lambs.  I can't wait to see those cute little lambs!

THANK YOU to everyone that supported Stone Coop Farm in 2014!!  We are planning another wonderful and abundant year for 2015.

Holiday Herbal Wreath Class - December 6, 2014 from 1:00 to 2:30PM

We recently met Suzanne Graves, who owns Nellie's Lavender Farm in Grass Lake, MI. She grows herbs and creates wonderful herbal products that we are now offering through our online sales. Suzanne has agreed to teach us how to make an Herbal Wreath on December 6th here at Stone Coop Farm.

If you cannot attend the class but would like to purchase one of these beautiful wreaths, they can be ordered through Stone Coop Farm for $24.95.  These are fresh herbal wreaths that can be used fresh or dried, so please let us know when you would like to pick yours up.

Herbal Wreath Making Class

Learn how to craft a "tastefully simple" herbal wreath for the upcoming holiday season. This assembled 12" diameter living wreath of fresh herbs is a unique gift for that budding or professional cook to prepare holiday meals.  Makes a great hostess gift!!  Perfect for a unique entryway greeting or can be used as a candle wreath to adorn the holiday table.  

This class includes:
6" Oasis wreath form

Fresh herbs -- (all grown in pesticide-free, organic soil)
 - lavender foliage
 - dried lavender buds
 - thyme
 - rosemary
 - sage
 - marjoram 
**may also include oregano 

Date & Time: Saturday December 6th from 1:00 to 2:30 PM

Where: Stone Coop Farm in the Greenhouse

Cost: $45

The class will be limited to 25 folks.  To register, please either call Joannée at 810-599-2616 or email her at joannee@stonecoopfarm.com. We can take credit, checks, or cash to reserve your spot. 

CANCELLATION POLICY  
Notification Received: 
3 days before the class – 100% refund
2 days before the class – 50% refund
24 hrs or less – nonrefundable

Fall Share for 2014

Fall Share for 2014

Our Fall Share is now available to purchase.  It will start on November 5^thand will be a 7 week share this year, ending on December 17th.  It is a smaller share than the Summer Share - only 5 items each week - and it is less expensive.  If you loved your Summer Share and still want a weekly basket of fresh produce, this is your chance to continue. If you have a Market Share and still have funds left, we can apply those funds to the Fall Share.  If you aren't a member, but want to try out a share for only a 7 week commitment, then this is a great place to start.

Details of what will be in the share each week and the dates when you will pick up the share are below.  I have included the Fall Share membership agreement too.  Please let me know if you have any questions, 810-599-2616.

Fall Shares

Cost: $175
Payment Deadline: $100 when you sign up, balance of $75 due by November 5th.
Pick Up Dates: Wednesdays – 11/5, 11/12, 11/19, 11/26, 12/3, 12/10, 12/17
Time: 4:00PM to 6:00PM
Location: Stone Coop Farm – 9615 Musch Rd., Brighton, MI 48116

What will be in the share? Here is a sampling of the possibilities:

1. Root Crops – radishes, turnips, carrots, beets, Jerusalem artichokes, rutabaga, celeriac

2. Potatoes or Sweet Potatoes

3. Pumpkin or Winter Squash

4. Leafy Greens – salad mix, arugula, spinach, lettuce, kale, chard

5. Miscellaneous veggies – kohlrabi, onions, garlic, frozen tomatoes, or frozen garlic scapes 

To sign up for a Fall Share, please email me joannee@stonecoopfarm.com and I will get you the member agreement.

Crops in the Hoop Houses are Happy - and So Are We!

The pole beans are huge and climbing to the sky! The cherry tomatoes are almost 7 feet high. The crops in the hoop houses are loving the extra heat and protection from the cold nights we have been having.

We harvest about 6000 bulbs of garlic last week and they are curing and drying out in our pavilion. In about 3-4 weeks they will be dry enough to trim off the stems and clean off the outside skins. Then we will have garlic bulbs for sale.

We moved the baby chicks into the portable coop and they are loving the extra space. Soon they will be large enough wander around in the outside fenced area. We'd love to show you their new home if you or your kids want to see them during your next visit to the farm during our Wednesday evening Farmers Market from 4-6PM.

Growing the Bounty

The farm blogger’s taking off for vacation tomorrow, so this one is a bit early. Still, there’s plenty to report; it’s been a busy week thus far, and we’ll start with the rousing success of the June Farm Dinner!

Catered by a stalwart crew of employees and volunteers, the dinner’s forty-two guests enjoyed a delicious, home-cooked meal, including: chard and ricotta gallete; kale and cherry belle radish salad; pureed carrot soup with garlic pesto; roasted tomatoes with lamb kifta over polenta; and lemon balm pannacotta with strawberries and cream for dessert. A general sense of satisfaction was reported, and the dinner was followed by a performance by a very skillful storyteller.

Out in the fields, the squash and pumpkins have enjoyed their first round of weeding, and the peas are flowering and will soon be bearing pods. The beds of lacinato kale have come back strong after suffering the hunger of cabbage loopers and imported cabbage worms, an invasive species of caterpillar from Asia. One of our volunteers, a particularly hale and hearty man, has even been clearing the unseeded fields of stones! Not only does this make tilling significantly easier, it also makes the quarter acre look good as new.

In other news, this week’s tomato harvest thus far totals roughly one hundred and thirteen pounds, up ninety-three pounds from last week. This includes cherry tomatoes such as Sungolds, Black Cherries, and Chadwick Cherries, 4^th of July salad tomatoes, and heirlooms of several varieties. The numbers only go up from here, folks, so stay tuned.

(pictured above: today's market spread)

For those of you chiefly interested in our eggs, good news: the chicks are growing up fast, and we should be acquiring eleven new laying hens from a third party. Our chickens thrive on a diet of organic, soy-free feed and various leftover produce, including tomatoes, kale, beet greens, chard, depending on the season.

That’s all for now. As a brief reminder, though, CSA is starting July 9^th; share pickups will take place on Wednesdays, 4 pm – 6 pm in the pavilion. We look forward to seeing you there!

A Stone Coop Summer's Day

It's been a rainy week here on the farm, but the show goes on--and we've got plenty to show for it! Broccoli, parsley, summer squash, and kohlrabi have been planted despite the weather's best efforts, and the field kale harvest is brisk and bountiful. You can expect to see bunches of curly red and curly green kale, as well as bags of the ever-popular lacinato variety, at tomorrow's Brighton Farmers Market, 8 AM - 1 PM. In addition, we'll have a very small amount of sweet Sungold cherry tomatoes and 4th of July salad tomatoes available. Come around early to get yours!

Speaking of which, the great tomato harvest is just now ramping up; we managed to pluck some twenty pounds this week, but within a month we can expect roughly eight hundred to a thousand pounds per week. Whether you take them raw or fried, on sandwiches or salads, drizzled with balsamic or sprinkled with salt, this is great news for all tomato-lovers.

That about covers it for now. We look forward to seeing you at market tomorrow, where we'll also be offering eggplants and purple peppers for the first time this season!

June Classes on the Farm

As May wraps up and we roll into June, there are more and more opportunities to learn new skills out on the farm and try new and tasty foods. Check out the classes we're offering in June:

Cooking with Herbs
Sunday, June 1 2-4:30
$40
We will explore various ways to incorporate herbs into delicious meals. In this class, we will discuss the properties of culinary herbs, make compound butter, herbal syrups, and tasty herbal truffles.

Take and Bake Pie Class
Sunday, June 8th 2-4
$40
Have you always dreamed of being able to roll the perfect pie crust? Come learn how and take home a delicious pie.  Please bring your own pie plate.

Berry Preserves
Tuesday, June 24th 6:30-8pm
$40
Learn to make scrumptious jam and seal it into a jar. We'll cover the basics of canning, and you will take home some to share with your family.


To register for a class, contact us at the farm by phone: 810 588 7137 or email: joannee@stonecoopfarm.com

CANCELLATION POLICY 

Notification Received:
   3 days before the class – 100% refund
2 days before the class – 50% refund
24 hrs or less – nonrefundable

Mother's Day Brunch

Spring is here and it is time to celebrate a special day for our Mothers and Mother Nature!  What better way than transforming the spring bounty from our farm into a beautiful, thoughtfully prepared Mother's Day Brunch. 

Where:  Stone Coop Farm - upstairs in our 1907 restored barn
When:  Sunday, May 11th - 1:00PM
Price: $40 per person plus gratuity
Reservations: Please reserve your seats no later than Thursday, May 8th.

The menu is decided by what is fresh and gorgeous in the field and will include our eggs and meat from a local farm.  The tentative menu is below and will be finalized a day or two before the brunch because we may have a few other crops ready.  If you are vegetarian, please let us know. 

• Sweet and Savory Scones with Compound Butter and Clotted Cream
• Stone Coop Farm Salad with Sunshine Vinaigrette and Spring Flowers
• Frittata with brassicas, bacon, and fresh herbs
• Stone Coop Farm Pickled Vegetables and Spring Greens Pesto
• Rhubarb and Lemon Curd Trifle

Our Mother's Day Brunch is more than just dining out, it's a learning experience of connecting to the land and the people who grow our food. If you would like to reserve your space you can pay for the meal using PayPal or you can email or call 810-599-2616 or 810-588-7137.  We hope you can join us!

Rooster Naming Contest Winners

We are pleased to announce that there are two winners for our rooster naming contest:

The winners are Sally and Joanie with the name "Chantecler"!

We chose the name due to the meaning behind it, and how it has been used in history. It's based off the French words "chante cler" meaning "sing clear", and has also been used in old European literature as a proper noun to refer to a rooster in stories.

Thank you all for your wonderful submissions. We had a great time going through them and making our choice. Check back soon for a picture of our winners with the newly-named rooster, Chantecler!

Farm to Table Events in 2015

A Farm to Table meal at Stone Coop Farm transforms the bounty of the farm into a beautiful, thoughtfully prepared meal. The menu is decided by what is fresh and gorgeous in the field and will include meat from local farms. A tentative menu will be published one week before the meal. Meals are served in a historic barn on the property and are limited to 30 guests. A Farm to Table meal is more than just a dinner out, it's really an experience of connecting to the land and the people who grow our food. We hope you join us!

Harvest Dinners  (Monthly - see dates below) 
5:00 PM (inlcudes farm tour from 5:00-5:30 PM)
$65 per person plus gratuity (members)
$70 per person plus gratuity (non- Member one day pass)

March 28, April 25, May 30, June 27, July 25, August 29, September 26, October 31, November 21, December 19

Mother's Day Brunch 

May 10th, 1:00 PM
$40 per person plus gratuity (members)
$45 per person plus gratuity (non-member one day pass)

To sign up for one or more of the meals, you may contact us via phone (810) 599 2616 or email joannee@stonecoopfarm.com.

Rooster naming contest!

When we received our batch of hens last year, we got a surprise rooster. His breed is a black Australorp. He's a calm, easy-going rooster, polite to the hens and us farmers. He and our other rooster, Muttons, get along well (most of the time), hence why we have kept him to watch over the flock. However, this guy needs a name. So, we're opening a contest to name this handsome fellow. 

Comment on this post or send us an email with your name entry. Make sure your name is present in your comment or email and that the email subject line refers to the contest. One entry per person. The contest closes at 12am on April 1st. At that point, Joannee and I will judge the entries and decide on a winner by April 2nd. The winner will receive a dozen eggs and a bag of greens, as well as an opportunity to have a picture taken with the rooster that will then be posted on Facebook and our website.

So, let's hear some fun, creative names!

-Shannon

Stone Coop hosts farm to table luncheon with The Wooden Spoon

In February, The Wooden Spoon head chef, Steve Pilon, ventured to Stone Coop to cook up a farm to table lunch. Even in the dead of winter, there were plenty of fresh greens to be had from the farm, grown in unheated hoop houses. Check out the video of the special event produced by FlexTech student, Scott Mixer:

Spring Class Series at Stone Coop Farm with Rebecca Sornson

Rebecca Sornson is an avid cook and plant lover. She has taught cooking classes all over the United States, and loves inspiring people to cook simple, delicious, and oh so nutritious food. She will be teaching a series of classes at the farm this spring. To register for a class, contact us at the farm by phone: 810 588 7137 or email: joannee@stonecoopfarm.com

An Introduction to Herbal Medicine class series
$140 for the series or $40 per class
Sunday Afternoons 2-4:30
Includes materials and tasty snacks!
April 13: Principles of Herbal Medicine: An introduction to the properties and patterns of herbs. We'll also learn how to use herbs in an infusion, a decoction, and a tincture.
April 27: 5 Powerful Herbs. We will dive into explore the properties of 5 plants that are easily attainable in Michigan. Then, we make these 5 plants into medicine.
May 18: Foraging. We'll go out to the fields to explore the first greens of the year. After our walk, we will make wild green pesto and enjoy with seedy crackers.
June 1: Cooking with Herbs. We will explore various ways to incorporate herbs into delicious meals. In this class, we will discuss the properties of culinary herbs, make compound butter, herbal syrups, and tasty herbal truffles.

Take and Bake Pie Class
Sunday, June 8th 2-4
Have you always dreamed of being able to roll the perfect pie crust? Come learn how and take home a delicious pie.  Please bring your own pie plate.

Berry Preserves
Tuesday, June 24th 6:30-8pm
Learn to make scrumptious jam and seal it into a jar. We'll cover the basics of canning, and you will take home some to share with your family.

Past Classes

Spring Cleanse
Sunday March 16th
2-4pm
Get your body ready for spring with some delicious, green dishes. Included in our culinary adventures will be chickweed pesto, Spring Soup, and a Stone Coop Farm salad with an herbal vinaigrette.
$35 per person

Butter, Yogurt, and Cheese
Thursday, May 8th
6:30-8:15
Learn to make your own butter, yogurt, and farmer's cheese!
$35 per person



CANCELLATION POLICY
Notification Received:
   3 days before the class – 100% refund
2 days before the class – 50% refund
24 hrs or less – nonrefundable

To register for a class, contact us at the farm by phone: 810 588 7137 or email: joannee@stonecoopfarm.com

Shares on Sale Now!

All farm shares are now available for purchase. We have several types of shares in order to accommodate anyone interested in purchasing fresh, local produce. Enjoy cooking with all different types of veggies and have a sense of adventure when it comes to your food? Try a Spring Share and Summer Share (see links below). If you don't think you'll be able to use all the produce that comes in a weekly share, or would like to pick and choose the produce you get, try a Market Share. And if you'd like to have the experience of working for your produce, we offer Working and Helping Shares for those willing to get their hands in the soil.

Spring Shares
Summer Shares
Market Shares
Working and Helping Shares

If you simply wish to purchase produce from the farm without a share, you are able to do so through our online sales or at farmers market during the market season.

Online Sales and Pre-Orders
Farmers Market

Stay warm, and remember that fresh produce from the farm is only a few weeks away. Our online sales begin in the third week of January, so be sure you're on our email list to stay up to date with produce availability.

Share Information Updates

We are currently updating share information for 2014. If you have any questions about shares that are not answered on the website, please feel free to contact us. Thanks!