Give the Gift of Local Goodness

From: chris@farmersmarket.com

There are so many compelling reasons why eating local makes sense:

1. Local foods are fresher (and taste better)

2. Local foods have less environmental impact (lowered carbon footprint due to lack of shipping)

3. Local foods preserve green space and farmland

4. Local foods promote food safety -- you know exactly where it came from and how it was raised/grown

5. Local foods support your local economy

6. Local foods create a sense of community through Farmer’s Markets and groups like Tyner Pond Farm's Food Clubs.

Thank YOU for your support of the local food movement!

Being an integral part of the local food movement is one of two important aspects of Tyner Pond Farm. The other is complete dedication to sustainable farming methods. Inspired by Joel Salatin and Holistic Management principles, Our approach to farming is natural and sustainable, for healthier land, livestock and customers.

We use environmentally sound practices -- like rotational grazing -- and innovative, highly effective yet simple equipment -- such as mobile poultry cages -- to produce all-natural beef, pork and chicken for your family.

Share the love for local goodness with a gift certificate!

Tyner Pond Farm  7408 E 200 S  Greenfield  IN 46140  (317) 345-3099

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Save 5% When You Order Ahead

From: chris@farmersmarket.com

Now you can save 5% when you place your order ahead of time for pick up at the 

Greenfield Farmers Market

on Saturdays!

All summer we will have a booth at the downtown Greenfield Farmers Market located at the corner of State and North from 9am to 1pm.

When you choose Greenfield Farmers Market as your food club at check out you get 5% off your total order.  This is what you will see at checkout:

Be sure to get your order in by:

 6pm on the Thursday before market day, 

so we have time to pack your order and load up the truck.

We'll see you there!

Tyner Pond Farm  7408 E 200 S  Greenfield  IN 46140  (317) 345-3099

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$1 off Whole Chicken Ends Soon

From: chris@farmersmarket.com

Get 'em NOW while they are $1 OFF!

WHOLE CHICKENS are $1 off now thru Friday*

 

Fresh, local and pasture-raised.

Taste the difference.

*$1 off whole chicken sale ends Friday, June 6, 2014.

Tyner Pond Farm  7408 E 200 S  Greenfield  IN 46140  (317) 345-3099

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$1 off Whole Chicken Ends Soon

From: chris@farmersmarket.com

Get 'em NOW while they are $1 OFF!

WHOLE CHICKENS are $1 off now thru Friday*

 

Fresh, local and pasture-raised.

Taste the difference.

*$1 off whole chicken sale ends Friday, June 6, 2014.

Tyner Pond Farm  7408 E 200 S  Greenfield  IN 46140  (317) 345-3099

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Is Offal Awful? Nope, Natural and Naturally Nutritious...as Long as It's From Pasture Raised Meat, That Is

beef heart recipeDo you know what offal is? If not, here's a dictionary definition for you: "the organs (such as the liver or kidney) of an animal that are used for food." This includes heart, tongue, stomach and brain too. These are just a few of the parts of animals that have been eaten as food for centuries. Humans have also commonly eaten meats made from an animal's head (head cheese), intestines (chitterlings), organs like the pancreas (sweetbread), and testicles (Rocky Mountain oysters).

 

Are you grossed out yet?

 

It's ironic that we are not only grossed out by the idea of eating these parts of the animals, but we probably haven't ever seen them and wouldn't know a pancreas if it slapped us in the face. We are so far removed now from the production of our food that we can't even stand to look at tongue let alone eat it. But we are the weird ones, not the people who continue to eat these traditional foods. Darina Allen in her cookbook "Forgotten Skills of Cooking" makes a wonderful observation that kids today can sit through gory, horrific movies, but are grossed out by the idea of eating organ meat. Does that make any sense at all?

 

But it didn't used to horrify us and it used to be something we knew how to cook as recently as the 1940s. My World War II era cookbook, that was apparently ready for printing before the U.S. joined the war because it's after the index where one finds the section on wartime cooking, has recipes for cooking offal because the usual cuts of meat were used to feed soldiers. (In fact, the whole section on wartime cooking reads like modern day nutrition. Things like white flour and sugar also went to the troops along with the standard cuts of meat, so homemakers were encouraged to cook with whole grains and natural sweeteners, for example.)

 

The other cuts of meat might be the preferred ones, but it's the offal that's the superfood of the meat world. I won't go into the details of the nutrition here because each type of offal has its own nutritive powerhouse, but an article titled "The Health Benefits of Consuming Organ Meats" explains the nutritive value of organ meats plus provides many good resources (scroll to the end) for recipes using offal. 

 

If you're ready to try offal, or you already make it a regular part of your menu, one caveat: be sure it's offal from pasture raised meat. If not, if it's from animals raised in confinement as most animals are in the U.S. today, the drugs given to those animals (that make it possible for them to be raised in confined spaces without getting sick) are probably concentrated in those same organs you're wanting to eat. Yes, offal is high in nutrition, but if it's from these factory farmed animals, it's going to be high in other things too, and not worth eating. 

 

You can buy pasture raised grass fed beef liver and tongue from Tyner Pond Farm, when you're ready to be open to offal. Granted, you won't want a freezer full of this until you get comfortable with it and figure out how to cook it, so here's a thought: Order up a bunch of the ground grass fed beef, and buy just one piece of offal at the same time. That way, you have hamburger for the things you do know how to cook, and one piece of organ meat to experiment with. You'll be helping the farm to sell more of the animal, helping your family to more nutrition, and helping yourself to greater confidence in the kitchen. :-) 

                                                         

P.S. One tasty sounding recipe is the recipe for Grilled Beef Heart With Roasted Golden Beets and Horseradish that's pictured above. You'll find the original photo and the recipe at www.offalgood.com.

 

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Buying Clothes vs. Buying Food: Why Is One an Outing, the Other a Chore??

local foods boy grabbing apple at farmers marketClothes vs. food: The only thing laundry and dishes have in common is you can only be caught up with either for 15 minutes. As soon as I've folded the last pair of socks, a dirty something is showing up somewhere in our house. As soon as I have dried and put away the last dish, a dirty glass or a lunch bag shows up in the kitchen, headed for the once-empty sink. But really, do food and clothes have much in common beyond that? Our attitude towards each certainly differs!

 

As I was shoving yet another load of laundry into the washer the other day, I was thinking on how people so willingly hand over the duty of cooking for their families, but still manage to get clothes washed, dried, folded and put away. Maybe it has something to do with timing. Cooking has to be done at set times. Laundry does not. I often start a load of laundry before bed, so I can pop it in the dryer when I first wake up in the morning. Or maybe it has to do with cleanup. Cooking means cleaning up. Laundry IS cleaning up. 

 

Americans average 29 minutes a day cooking, far less time than we used to spend. And who has time, right? You're either getting ready for work or headed to work or at work or driving home from work or dropping off kids or picking up kids or running errands or doing something else demands your attention. If you're home, then there's the dog to walk, the mail to sort through, the yard to mow, the bills to pay, the laundry to start, etc. There is always something that needs doing--always.

 

Out of alllllll the things that demand our time and attention, cooking ends up way down on the bottom of the list of priorities, and why not? Corporate America has made it so easy to not cook. Dinner can be a frozen pizza or a frozen dinner or takeout food or canned food or heck, a protein bar and a bowl of cereal.  

 

But then there's the priority issue too. Americans spend hours every day in front of televisions, on their mobile phones, on their laptops... and some of that time could be spent in the kitchen instead, but won't be because cooking isn't a priority. 

 

What if we had the same attitude towards our laundry? Wait. You can back this up and make an even better comparison: Let's compare not only cleaning vs. cooking, but the procurement of the clothes and the foods in the first place too. 

 

Buying clothes vs. buying foods
We have no problem making time to procure clothes. We'll go to the mall and spend hours walking around, trying things on, socializing, meandering. I know some people who do this on a regular basis, even though they have closets full of clothes. Ironically, we don't need these new clothes like we need food. We just want these new clothes. And we take a lot of pleasure in going shopping and looking and touching and trying things on. If we acquired clothes the way we acquire food, we would go to just one store that offered everything and buy the cheapest of everything we needed, from socks to shirts to sleepwear. Can you imagine buying clothes that way? No?

 

But that's how we buy food. We don't seem to have (make?) time to procure food. We don't go from store to store meandering, looking for the freshest produce or the most exotic fruits. We don't want to go from the farmers market to the bakery to the butcher. We want one-stop shopping when it comes to groceries. And we don't take our time or socialize. Instead, we go to one store and fill our carts with the cheapest of everything and get out of there. 

 

Shopping for clothes is a leisure time activity. Shopping for food is a chore. Why is that?? 

 

Then once we have those clothes at home, they get hung up then worn then washed the ironed and hung up again. Or they are carted to the dry cleaners where we pay for the clothes all over again to get them cleaned. 

 

Meanwhile, we're popping a frozen dinner in the microwave for the grownups and frozen pizza pockets into the oven for the kids...and calling that good. 

 

Why is clothes shopping so much more enjoyable than food shopping?  Why is laundry something we willingly do but cooking is not? Why is clothing (which we don't really need to survive) more important to us than eating (which we do need to survive)?

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Can't Find a Farm to Table Dinner? Host Your Own, no Farm Required!

sustainable farm to table dinnerThis weekend, we'll be going to a farm to table dinner to feast on seasonal, local foods. I'm excited because I know it will be fun and tasty and I love to support our local farmers, but I'm doubly excited because it will be my husband's first farm to dinner experience. 

 

I attended my first one last year by myself because the Hubby was deployed and I finally decided doing things alone would be better than doing nothing at all. This picture is from that dinner last summer. 

 

After months of not having a husband to cook for, and finding it a challenge to get inspired to cook for Miss Picky Eater, I sure wanted to cook after going to this sustainable farm to table dinner! I missed cooking and I felt like I was missing out on a whole season of local foods by not cooking. So I talked some city friends into making the long drive south to our farm and I got started on a menu, making it as based on seasonal, local foods as possible. The dinner was a success, both in the use of local foods and in the full bellies and appreciative diners. Lucky for me, everything tasted wonderful! 

 

So if you're not able to go to a farm to table dinner, or you want to introduce more people to the concept of local foods (hint, hint), host your own dinner. You don't need a farm. All you need is local foods, recipes, a table and chairs, and hungry guests! 

 

Recipes galore can be found on the Internet, so no issues there, and if you're in the Greenfield, IN area, your local foods shopping can start at Tyner Pond Farm. Check out their pasture raised chickens or grass fed beef, or the hot dogs made from their berkshire hogs. Once you've chosen your meat or meats, build the rest of your menu around that. Not sure where to buy other local foods? Ask Tyner Pond Farm. Farmers know farmers. They'll point you in the right direction for local vegetables, fruits, cheeses and breads. And remember, local wines and beers fit right into a farm to table themed dinner too! 

                                                     

 

 

 

 

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Time to Stock Up on All Natural Grass Fed Beef from Tyner Pond Farm--and 13 Ways to Cook It

all natural grass fed beef makes great goulashJust like stocking up on pasture raised chickens makes a lot of sense for keeping your family fed, so does stocking up on all natural grass fed beef from Tyner Pond Farm. And now's the time to do it! 

 

Having a few pounds of ground beef in your freezer can prepare you for a wide variety of meals. I buy several pounds at once, but put the beef in the freezer in one pound packages because that's the right size for our small family. Then, as long as I've remembered to defrost the meat ahead of time, I'm set for all kinds of dinners, including: 

 

 

That's almost 2 weeks worth of dinners! Plus if you make enough, you have the leftovers for lunch too. Imagine: You can stock up on all natural grass fed beef from Tyner Pond Farm, buying 14 pounds of meat for your freezer, and be ready to cook 13 dinners! 

 

OK, I'm the one writing this and now even *I'm* inspired to get stocked up on beef! Now that I've made a list of all the different ways to prepare this grass fed beef, I am ready to switch these around with some chicken dishes and vegetarian ones, and have a month's worth of dinners planned out ahead of time! 

 

Plus most of these grass fed beef dishes rely on ingredients you can have on hand in your pantry, like canned tomatoes and beans, which also makes planning ahead easier. 

 

But it starts with the all natural grass fed beef from Tyner Pond Farm, so let's start there. And if you're lucky enough to live within 50 miles of the farm, you can have the beef brought to your door step free of charge. What could be easier than that??

                                                        

 

P.S. Do you have a favorite go to recipe using ground beef? Please share it with us, either as a comment here or on our Facebook page! :-)

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What If Food Were as Meaningful to Us now as It Was 70 years ago?

What if we still thought about food in this way, as a precious resource, one to be valued and conserved? What if we still had a direct connection to food, so direct that being careful with it could mean our troops came home sooner? 

 

Would local foods be more common in the kitchen, easier to find, and more likely to end up in our bellies? 

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More Kitchen Improv: Ethnic Wraps With Pastured Chicken

ethnic wrap made with pastured chickenWell. What a week! All of a sudden we were bringing in hay on Monday, racing against a sudden change in the weather that did a lot of farmers in, as they'd cut hay thinking we were looking at a long stretch of dry weather but in reality, the rain hit us by surprise, and hard! Combine that stress with the Hubby's friend visiting from back east, who went straight from airport to farm to outside bucking hay, me getting behind on work because of the hay stress, the Hubby going back to graveyard shift this week, and horse issues...and let's just say I haven't been an organized cook yet this week. 

 

Which led to more Kitchen Improv last night. I'd spent most of the afternoon dealing with horse issues, and the Hubby was headed out the door at 6 p.m. for work, needing dinner before he left and a lunch packed to take with him. Lucky for me, I had put a pastured chicken in the slow cooker the day before (to make Tuesday's dinner) and I had the meat left from that. So I was once again scouring the kitchen for whatever I had, laying it all out on the counter, and figuring out what to do. Although this time, it WAS like an episode of "Chopped" because I really was racing against the clock. (Sheesh...racing the weather one day and the clock the next...I thought farming was supposed to be low stress???) 

 

What you see in the photo is the result. I'm calling it an Ethnic Wrap with Pastured Chicken because the ingredients were both south of the border and from the East. This dinner was pulled together with: 

 

  • Leftover pastured chicken from the previous night
  • Carrots from the farmers market
  • Lettuce from the farmers market that I'd already chopped up for salad but not used yet
  • Leftover refried beans from the freezer
  • Salsa from the fridge
  • Flour tortillas from the freezer
  • Limes, lime juice, honey, jalapeno sauce and rice wine vinegar all of which I had on hand
  • Parsley and cilantro from the herb garden 
  • Oh, and pickling juice from pickled radishes

 

I chopped up the chicken, then made a dressing of lime juice, lime zest, honey, jalapeno sauce, rice wine vinegar and chopped parsley and cilantro. I mixed all of that up and put in on the chicken, stirred, then let that sit while did other things. I heated up (blackened?) the tortillas, mixed the refried beans and salsa and heated them up on the stove, and grated the carrot and mixed it with pickling juice from pickled radishes and parsley.

 

When all was ready, I laid out tortillas, spread them with the beans/salsa mixture, sprinkled the marinated chicken on, sprinkled on grated carrot, and put some lettuce on. Then I wrapped them up, cut them pretty, and put them in front of the Hubby for a quick dinner. (Two more got wrapped up for him to take to work.) 

 

Quite honestly, I was afraid of the combination of refried beans/salsa and rice wine vinegar. My mind couldn't make it make sense, but my cooking intuition said "Do it!" so I did. And...it worked!! These wraps were delicious!!

 

I don't put this out here into the world thinking everyone should make this. I put this out into the world to challenge you to have some good local ingredients on hand (like pastured chicken and farmers market foods) and to start going for it, cooking, getting creative, finding your own way in the kitchen. 

 

Because really anything is possible when the ingredients are great. And what could be better than fresh, in-season local produce and pastured chicken from Tyner Pond Farm??

                                                             

 

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400 Chickens?? Ice Cream Company Uses Local Foods, Points the Way for the Rest of Us

local foods ice creamThe Hubby was gone for a couple of days for training for work, and raided his hotel room to bring me back "gifts" of things like the little shampoo bottle and tiny box of bath salts. He also brought back two magazines for me, one of which was focused on local foods in our part of the state. And in that magazine, I read something that really opened my eyes to how the local food movement can become a key part of a business.  

 

It's one thing to be touting local foods and pasture raised meats to the family cook. But once you go down that path, you have to change how you think about, buy and cook food, because it's not the same as going to the local grocery store and getting whatever is cheap, no matter where it was grown or if it's in season. If you've been going local, you know how challenging it can be. 

 

Now imagine a business doing that same thing. I don't mean a business that sells local foods. I mean a business that creates a product to sell, and decides to use local foods to make their product. That means all of those challenges people like us face on a small scale are multiplied by a hundred fold or even a thousand fold! 

 

But in that magazine the Hubby brought home, I read about one such business and it gave me much hope. It's an ice cream company, and a good sized one at that. They have 400 chickens on their property to supply the eggs for the ice cream. They have planted an orchard so they can provide their own fruits for the different flavors. They contract with a local dairy to supply the milk and cream. They not only pay more for their ingredients as a result of their local foods focus. They have to work harder to make it happen too. 

 

And they are VERY successful, without customers even knowing what kind of local food systems they're putting into place!! Why? Because they make damn good ice cream! 

 

Taking this approach is not the cheapest way of making ice cream. And therein lies the key point of all of this, in an age when our society is all about cheap food fast: It's not that the business must be willing to pay more for ingredients to make this happen. It's that the customers (you and me!) have to be willing to pay more for food! 

 

We Americans like to point fingers and say the government should make this happen and business should make that happen. In reality, however, we are the ones who need to make things happen by our own actions. And one of those actions is deciding how we spend our money. 

 

Let's consider just the chickens raised by this ice cream company. Four hundred chickens is a lot of chickens. And feeding 400 chickens can't be cheap. Most businesses would look for the cheapest option, buying factory farmed eggs from chickens raised in cramped, inhumane conditions...either living in cages their whole lives, or in a "free range" facility that's so crowded the chickens can't even move. That way, they can sell their end product for cheaper and profit a little bit more. 

 

For this company, the chickens are raised naturally and egg production is more costly which means the ice cream is more costly and the profit margin is less. But they aren't putting money first. This is true of their dairy costs too. A small local dairy is going to be delighted to have the steady customer in the ice cream company, but the milk and cream are going to cost more because they're not produced via the industrial ag way. That's because they are choosing to do the right thing, not make the most money! 

 

And guess what? That's what we have to do too! We have become so conditioned to go for the cheapest and fastest. We are really the ones who are to blame for our messed up food system, not the Tysons and the Cargills and the Monsantos of the world. When we demand cheap, corporations like this are only too happy to oblige, to the detriment of the animals, the land, the environment, the small farms, and even to our health. 

 

I applaud this ice cream company for being committed to make the BEST ice cream rather than the cheapest. I hope this business is a sign of things to come. But be forewarned: It's not the businesses who have to make this shift from industrial ag to local food systems happen. It's us! You and me, all of our friends and family, everyone we know. WE are the way to change!

 

Now, let's go have some local foods ice cream. :-)

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Grass Fed Beef, Indiana? Get It Right Here, at Tyner Pond Farm in Greenfield, IN

grass fed beef IndianaSearching for grass fed beef, Indiana? You've found your farm: Tyner Pond Farm

 

Located in Greenfield, Indiana, Tyner Pond Farm raises grass fed beef following rotational grazing practices that are the best way to raise cows...and the best way to grow grass! 

 

The farmers at Tyner Pond Farm are carefully cross breeding South Poll cattle (which was bred to eat grass) with Wagyu cattle (which makes the world's best beef), to raise cattle that thrive on pasture grass and deliver the tastiest of grass fed beef to families in Indiana. 

 

If you're looking for grass fed beef because you've been reading up on the health benefits, then Tyner Pond Farm has the healthy beef you want. If you're looking for grass fed beef because you want to buy from a farmer who raises livestock in a natural, humane way, you can visit Tyner Pond Farm to see for yourself the healthy way the cattle are raised...as well as the pastured pigs and chickens! 

 

(And if you REALLY want to see how the cattle are raised, you can rent the farmhouse for a weekend and get a real feel for the farm!)

 

You can buy this grass fed beef, Indiana, at the farm store or you can get it delivered right to your door FOR FREE if you live within 50 miles of the farm. No, really! You can order online and get it delivered, and be cooking grass fed beef Indiana style by the weekend!

                                                       buy grass fed beef Indiana at Tyner Pond Farm

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Buy Fresh Meat Online but Be Sure to Buy From a Farmer You Can Trust!

buy fresh meat online from Tyner Pond FarmAs the local foods movement gathers steam, consumers are sometimes wanting to buy local foods, but not sure where or how. Meat can be particularly problematic, since a farmers market is likely to supply you with locally grown produce and you might be lucky enough to have a neighbor raises backyard chickens for eggs, but where to buy the meat? 

 

And in the age of Internet shopping, where to buy the fresh meat online? How can you trust that the meat you buy online is the healthy, grass fed beef you want it to be? How can you buy local when you're buying through a website? 

 

Actually, that's easier than you think because plenty of farmers are online. They might be using traditional methods of farming, like rotational grazing and pasturing their pigs, but that doesn't mean they aren't tech savvy and willing to sell their local foods and fresh meat online to make it easier for you the customer. 

 

If you're in Indianapolis, you're particularly lucky if you want to buy fresh meat online. That's because Tyner Pond Farm goes beyond offering an easy-to-use website for online ordering. Tyner Pond Farm will deliver your meat order to your door free of charge, if you're within 50 miles of the Greenfield farm. 

 

And buying from Tyner Pond Farm means knowing your meat was raised as naturally and humanely as can be, from grass fed beef to pastured pigs to chickens free to scratch in the dirt and eat bugs. With Tyner Pond Farm, you get local foods made easy. You can buy fresh meat online, get it delivered to your door, and know it's the healthy meat you want to feed your family. 

 

Check out Tyner Pond Farm's online store or maybe visit the farm in person for that first purchase, from their farm store. Once you've tasted it and discovered the fabulous taste of these pastured meats, you can buy online with confidence from then on. 

                                                      buy fresh meat online from Tyner Pond Farm

 

 

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A Meditation on Summer Fun, Local Foods and Farmers' Schedules

local foods farmer and potato truckIt's a funny thing about summer: We as a society have been conditioned to think of summer as the time for vacations and taking it easy. Summer reading lists are everywhere and there's this sense that we'll all be kicking back in a hammock sipping iced tea for three months. But for the farmer, summer is the busiest time of the year. 

 

Even if you're not a farmer, but someone trying to eat more local foods, you might find the "it's summertime and the livin' is easy" mentality doesn't actually work in reality. For example, we got so busy with haying that I didn't get any strawberries canned or frozen, and now the local strawberry season is done because the weather cut it short...and we only had shortcake once, and not a single pie. Now that it's July, I need to do raspberry jam but I'm going on vacation for a few days and the local farms will be done with raspberry season before I get back, so jam making has just gone on to my already too full stuff-to-get-done-before-I-leave list. 

 

I will make the local foods fit into the summer schedule, but I have to give up the "summer is vacation time" mentality to do so. But I don't mind! I am glad to, because it is a celebratory kind of thing to be freezing the strawberries or baking a pie, or canning the raspberries while they are in their brief glory, or making the lemon blueberry bread Miss Picky Eater loves so much. 

 

And working my schedule around the local foods is a good reminder of how hard our local farmers are working during these months! When we had a hay crisis last week, with a sudden change in the weather one day that meant we were scrambling to get our hay in...and not just us, everyone in the county was scrambling to get the hay off their fields before the rain hit, and lots didn't!...I posted on Facebook about the day and it being 10:30 at night before I could get dinner on the table. A farmer friend commented that that's the normal dinner time for her family during the summer, and you know they are up early every morning too! That really got me thinking about the difference between how a farmer views the summer months and how a non-farmer does. 

 

And THAT got me thinking (because I'm always thinking!) that in addition to cooking more, which is something we need to do to make local food systems a reality in our country, maybe we need to shift how we think about summer too? Maybe summer could be less about reading books and going to the beach and taking trips. Instead, maybe summer could be more about buying what's in season, doing some freezing and canning to put local foods away for the winter months, indulging in the sweet strawberries every day for dessert while they're at their peak. Or summer could be about finding local meats for grilling, like some pastured pigs or grass fed steaks. 

 

Does that sound like a chore to you, and not the way you want to spend your summer? Well, my friend, that's just a mindset. The more time you spend investing in local foods and getting to know the small farms in your area, the more invested you'll be in making sure you're supporting those farmers by buying from them. And that becomes not a chore but an opportunity, to keep your money in your community, your local land in use for farming rather than developing, and your family well fed. In short, it becomes a new kind of summer fun. 

 

So maybe this summer, instead of a lot of iced tea and a long reading list, we'll make more time for local fruits as they come in season, buy local chickens for the grill, and relish the bounty of this time of year. We won't be hauling in a load of potatoes at sunset like the farmer in the photograph above, but we'll feel a little solidarity with those who are raising our food, at least. 

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Tyner Pond Farm Day Camp- Sign Up Now!

 

Don't Miss A Chance To Attend The First Annual

Tyner Pond Farm Day Camp! 
 

Tyner Pond Farm Day Camp

 

​Each day your child will have the opportunity to learn about farm life, participate on jobs, play games, have snacks, and make friends! There will be interaction work including animal care, garden maintenance, and making food.

This will give the children the chance to experience daily life on the farm and be a part of the fun!

The four counselors will work to make sure your child has a wonderful experience on Tyner Pond Farm!

Dates: June 30-July 1

Time: 8am-12pm

Where: Tyner Pond Farm; 7408 E 200 S, Greenfield, IN 46140. 

Ages: 6-11

Cost: $80 per child
(only $5 an hour including food & crafts)

 

*We will be taking cash, credit, or check when you arrive on the farm. 

If you have more questions feel free to contact Head Counselor Polly Baggott: (317) 364-8534.

 

 

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Tyner Pond Farm Day Camp Daily Activities

Check out the activities we have planned for the 1st Annual TPF Day Camp! Your child will spend every day learning about life on the farm in a fun, easy way! The kids will work together on jobs and projects, play games, have snacks, and get to know the Farm!

 

Monday: Check-In 7:45-8

Tour the barns, fields, and animals' homes 

Gather eggs from the chicken coops

Make lemonade/snack time (lemonade and chips) 

Scavenger hunt around the farm 

Pickup at noon

 

Tuesday: Check-in 7:45-8 

Beekeeper, Amy Baggott, talks about the importance of bees on the farm 

Make trail mix/snack time

Start on the garden! Weeding and planting seeds

Pick up at noon 

 

Wednesday: Check-in 7:45-8

Watch Butcher, Brad Gruell, and apprentice, Matt Baggott, work in the butcher shop

Continue work on the garden! Watering seeds, making labels for plants and veggies 

Roast hot dogs over the fire 

Make TPF Camp T shirts! 

Pick up at noon 

 

Thursday: Check-in 7:45-8 LAST DAY! WEAR CAMP SHIRTS AND PREPARE FOR A WATER DAY!

Tend the garden

Car wash with TPF vehicles 

Make s'mores over the fire

Play kickball in the field 

Pick up at noon 

 

When you register your child to the Camp on the TPF Facebook event, you will receive a message every day to remind you of the next days schedule and what to prepare.

 

Register here!

 

For any more questions on the TPF Day Camp, feel free to call/text Head Counselor Polly Baggott at (317) 364-8534

 

 

 

 

 

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Kitchen Improv: Another Reason to Love Local Foods!

local foods pickled radishesNow that the school year is over and things are more relaxed around our house (and I'm spending more time outside on farm chores and horses), I've slacked off on the meal planning. But sometimes that's a good thing, because it means I get to do.... (drumroll, please).... 

 

KITCHEN IMPROV!!! 

 

Kitchen Improv is kind of like the TV show "Chopped" except there's no ticking clock (and that means dinner happens at oh, 9:00 pm sometimes!). And kitchen improv is how I sometimes approach cooking local foods. Last night was one of those nights, and what ended up on the table could go on a restaurant menu anywhere, if I do say so myself! 

 

This is how you do Kitchen Improv: You scour the fridge and freezer and pantry, figure out what needs to get eaten ASAP, and start cooking. Oh, and you make the local foods the star.

 

For me last night, here's what I had in the way of local foods to work with:

  • Bacon grease from pastured pigs
  • Grass fed beef
  • Pickled radishes (from our tiny start of a garden...that's them in the photo, scroll to bottom for recipe)
  • Lettuce and garlic curls from the farmers market
  • Blue cheese from the local cheesemaker
  • Sourdough bread I'd baked a couple of days ago (does that count as local??)
  • Cherries from the other side of the state (because that's where the cherries, apples and peaches grow)
  • Honey from the farm up the road

 

And here's what else I had that needed to get used up ASAP: mushrooms. I also had Gruyere cheese left from a fancy pizza I made for Father's Day, and horseradish (always have horseradish!). 

 

So here's what my kitchen improv turned out: Open faced grass fed beef sandwiches with Gruyere and horseradish, topped with mushrooms and garlic curls sauteed in bacon grease. On the side, a salad of lettuce, local blue cheese, chopped Rainier cherries and pickled radishes, topped with a dressing of olive oil, rice wine vinegar and local honey (with a dash of salt). 

 

While the mushrooms and garlic curls were sauteeing in the bacon grease, I sliced the bread and toasted both sides under the broiler. Then I put a thin layer of horseradish on one side of the bread, put thinly sliced Gruyere on top of that, and put it back under the broiler to melt the cheese. After the mushrooms and garlic curls were cooked, I mixed the ground grass fed beef with some Cajun seasoning, garlic powder, oregano and a dash of salt, and shaped it into oblong patties (that would fit the bread slices) then cooked those like hamburger patties. Once cooked, the patties went on the cheese covered bread slices, then the mushrooms were careful put on top of that. I served it with a steak knife for eating, and the sweet and tangy salad on the side, and omigosh, it was seriously a restaurant quality meal!! 

 

If you want to try this dish and you're near Greenfield, IN, get your grass fed beef from Tyner Pond Farm. (If you're not near Greenfield, IN, find a local rancher to buy your meat from!) Better yet, try your own Kitchen Improv by stocking up on local foods and going at it like I did last night. Then share your dish on the Tyner Pond Farm Facebook page. :-)

                                                   

 

And about those pickled radishes....these are one of my favorite new local foods! Radishes are one of the first things to come into season in our area, plus they're super easy to grow. But I don't particularly like them because I don't like the bite. I will chop them up and saute them in butter for a little side dish to pastured meats, but pickling them is my new favorite thing. You can add these to salads, or munch on plain. I even made sandwiches with these one day, using some really creamy local butter and slices of pickled radish and that was it. To make them, simply wash and thinly slice your radishes and put them in a jar. For each cup of radishes, mix 1/2 c rice wine vinegar, 1/4 c water and 2 T honey in a pot and bring to a boil. Pour over the radishes, cover and refrigerate. The next day, they will be sweet and tangy with no bite at all...and a really pretty pink color. :-) 

 

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New Concept in Grilled Chicken

Best Grilled Chicken Recipe

 

I saw this on Pinterest  and it's terrific and perfect for our pasture raised chicken.   The author suggested boneless-skinless chicken breasts which we offer but I love skin and dark meat a lot more for grilling.  My favorites are our Chicken Leg Quarters.  
 

Grilled Chicken Quarters

 

 

The quarters are a lot juicier and a lot less expensive.

 

Here is the recipe:
 

1/4 cup apple cider vinegar 
3 Tbsp prepared dijon mustard 
3 cloves garlic, minced 
3 Tbsp lime juice
4 1/2 tsp lemon juice 
1/2 cup brown sugar 
1/2 teaspoons sea or kosher salt 
1/4 tsp black pepper
3 Tbsp olive oil 
6 skinless, boneless chicken breast halves or 4 Chicken Leg Quarters

 

Whisk together cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper and olive oil. rub marinade over chicken. Refrigerate chicken in marinade for 8 hours, up to overnight. Grill chicken until done, approximately 12-15 minutes or an internal temperature of 145 degrees.

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What's Food Worth? Buy Local Foods--and Value Food More

buy local foods from local farmers to reduce food wasteI'll admit, I was shocked when I read the statistics about food waste and how much food we throw away each year, even as people all around us go hungry. How anyone can hear we throw away 90 BILLION pounds of food each year and not thinking fighting food waste should be a high priority is beyond me. 

 

In my opinion, fighting food waste is one more reason to buy locally grown and cook from scratch, because local food tends to cost more money which means we value it more and we're a lot less likely to throw it away. 

 

Think about a non-food example, and you'll see what I mean: I could buy a pricy wine glass for $15 at a wine store, sucked in by a sales pitch about how it will enhance my experience of that Merlot. I could buy the same wine glass at the thrift store for 50 cents. If the expensive one breaks, I'm going to be much more upset than if the cheap one breaks, even though they are the exact same wine glass. I will place more value on the $15 one over the 50 cent one. I just will. 

 

This same kind of value mentality applies to food too. I know for me, it's a lot easier for me to throw away something storebought like leftovers from a frozen dinner than it is for me to throw away local foods or something I cooked from scratch. 

 

Consider the local foods that I can buy at my local farmers market that finally opened this week. I can buy organic, freshly harvested greens grown right here in my county. Those greens will cost me a lot of green compared to what I'd pay in the grocery store, but they taste better and are better for my family...and they WILL get used.

 

When we pay more for something, we value it more. Period. We just do. It's human nature. 

 

So maybe if people think paying $3 for a head of lettuce or $13.95 for a whole, pasture raised chicken is ridiculous, they'd rethink the value of those local foods and realize that they'll get more VALUE from the lettuce and the chicken, plus their money will have a longer term, sustainable effect. Their money stays in the local economy. It doesn't go off to some corporation with offices in a skyscraper in Manhattan. It stays right there where it belongs: local. 

 

And it's a lot less likely to end up in a landfill because it will have a higher value. 

 

Want to do your part to reduce food waste? Buy local foods! 

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Times, They Are A'Changin'! Pasture Raised Chickens at Our Tiny Little Farmers Market!

pasture raised chickensWe live in a small town in a rural area, which means that although we do have a farmers market, it doesn't open until early June. (OK, this could also be due to the fact that we live in a very WET area too...) Our farmers market opened this past week, and oh my, I do believe times, they are a'changin' as far as how people view local food! 

 

Not only were the usual farmers there selling gorgeous vegetables and flowers, plus tasty cheeses and amazing honey, but we had a new vendor selling pasture raised chickens! If you're a fan of Tyner Pond Farm and their pasture raised chickens, this might not seem like a big deal. But it is, because we live in a depressed area with an unemployment rate that's over 12%, lots of meth labs, and far too many abandoned buildings and empty storefronts. This is not a gentrified urban area, folks. This is rural America trying to struggle through despite environmentalists being against logging, despite devastating floods, despite rising land costs, despite a recession that's lingering here even if it's not lingering elsewhere. Plus, we're not only not a rich area, we're not a community of foodies by any stretch of the imagination either! There are plenty of specialty ingredients I can't buy without having to travel to a store two counties away. 

 

All of which I'm telling you to stress the point that this is not where you'd find pasture raised chickens a few years ago...but it is now!

 

Anyone who thinks local food like pasture raised chickens is a boutique kind of thing for the well-to-do had better start rethinking that thinking, because we wouldn't have a vendor at our tiny (1/2 a block) farmers market if he wasn't going to make any money! 

 

If you live around Greenfield, IN, and you haven't yet bought some pasture raised chickens from Tyner Pond Farm because you're thinking this is some kind of foodie thing, it's time to make that first purchase, taste the difference sustainable farming makes, and become part of this local food movement. Because if even the people in my neck of the woods are joining this movement, it's the real deal! 

                                                                 

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