If all goes well, Eva and I will slip over to Dallas in a few weeks to see the documentary film Food Fight. Being a member of the local Slow Food chapter has some benefits. The film was released last year in Dallas and now returns. It looks like something that will be both interesting and educational. I will let you know after we see it.

Video Clips from the documentary

Home Page for Food Fight (Be sure your speakers are on. There is a great song on home page)

Press Release from Savor Dallas
"Savor Dallas and AFI DALLAS are presenting a free screening of Food Fight, director Chris Taylor's acclaimed documentary that studies the American food system and how a group of California activists and culinarians in the 1960s and 1970s launched the movement that made organic and sustainable agriculture a part of the American and international food experience today.
 
Premiered at the AFI  DALLAS International Film Festival in 2008, Food Fight shares how the legendary Alice Waters, founder of the world famous Chez Panisse in Berkeley, and her colleagues, created a food chain outside of the conventional system.  This approach to a pesticide-free and seasonal agricultural market connected chefs with independent organic and sustainable growers to provide the fullest-flavor produce, proteins and ingredients for their fine-dining destinations.  The unintended by-product of this movement was the creation of a broader demand for organic ingredients among chefs, and then from the American consumer.  
 
Also featured in Food Fight is organic food leader and celebrity chef Wolfgang Puck and his work in raising the standards for American cuisine and consumption by making organic and seasonal ingredients a mainstay of his world famous menus.
 
"Alice Waters is a remarkable woman and chef with incredible vision and passion," said Jim White, co-founder of Savor Dallas, celebrating a fifth year as Dallas' premier culinary event featuring the best in food, wine, spirits and the arts. "We are so happy to give foodies who missed this film last year at AFI DALLAS a chance to experience this great culinary story.  If you eat, it's important to you." 
The screening of Food Fight will take place at The Angelika Theatre at Mockingbird Station on Monday, February 9, 2009 at 6:30 p.m.  Attendance is limited for this free screening. Tickets are available on a first-come, first-served basis by email .
 WFAA-TV Channel 8 film critic Gary Cogill, who also hosts Good Morning Texas,  will interview director Chris Taylor for the audience following the screening.
 The local chapter of Slow Food International and Dallas Farmers Market Friends will be special attendees of the screening."  

Eva is off visiting the Enkelkinder and its very quiet on the farm tonight. It is times like this that I listen to music and read, I rummaged through my private stock of CD's as if they were fine wine and stumbled upon two of my forgotten favorites by The Velvet Underground. For a band that only made three albums, they left some legacy on modern music. In the 60's and early 70's, most of us were too busy having fun, growing up, protesting and such to realize how really good the music was then. Now as we gray and are much older we and our children appreciate it much more.

The two I like best are Sunday Morning and Pale Blue Eyes. I dare you to listen to Pale Blue Eyes and then not hum it for some time after.

Sunday Morning

Pale Blue Eyes

Richie Unterberger shares his thoughts on The Velvet Underground.

"Few rock groups can claim to have broken so much new territory, and maintain such consistent brilliance on record, as the Velvet Underground during their brief lifespan. It was the group's lot to be ahead of, or at least out of step with, their time. The mid- to late '60s was an era of explosive growth and experimentation in rock, but the Velvets' innovations — which blended the energy of rock with the sonic adventurism of the avant-garde, and introduced a new degree of social realism and sexual kinkiness into rock lyrics — were too abrasive for the mainstream to handle. During their time, the group experienced little commercial success; though they were hugely appreciated by a cult audience and some critics, the larger public treated them with indifference or, occasionally, scorn. The Velvets' music was too important to languish in obscurity, though; their cult only grew larger and larger in the years following their demise, and continued to mushroom through the years. By the 1980s, they were acknowledged not just as one of the most important rock bands of the '60s, but one of the best of all time, and one whose immense significance cannot be measured by their relatively modest sales. Their colorful and oft-grim soundscapes were firmly grounded in strong, well-constructed songs that could be as humanistic and compassionate as they were outrageous and confrontational. The member most responsible for these qualities was guitarist, singer, and songwriter Lou Reed, whose sing-speak vocals and gripping narratives have come to define street-savvy rock & roll. Reed loved rock & roll from an early age, and even recorded a doo-wop type single as a Long Island teenager in the late '50s (as a member of the Shades). By the early '60s, he was also getting into avant-garde jazz and serious poetry, coming under the influence of author Delmore Schwartz while studying at Syracuse University."

Even Andy Warhol got into the act and designed their first album cover which in itself became a classic.

"No shade tree? Blame not the sun but yourself."
Chinese Proverb

This is our Mid-winter Newsletter that was emailed January 23. They links here do not work, but if you want a copy sent to you by email with hot links email us.
Mid-Winter On The Farm
We have had a taste of winter on the farm, but more heavy frost than ice or snow. That is good as far as we are concerned with so many animals that need our care. There has been a steady number of cabin rental guests and the first cooking class of 2009 was a great success.
Winter birds are in abundance and many species seen only now are easy to spot in the forest with the trees bare. Baby goats have hit the ground and are whirling around playing and chasing their moms.
Breeding season has started with the cattle and we have had several adventures with the bulls not being happy in the paddock they are in and jumping fences to see the girls next door.  I guess the grass is greener next door to them, too!
This is the time when we lay back a bit and do not get started so early in the day. We have our seeds in hand to start in the greenhouse for summer vegetables and shortly will be planting sugar snap peas and other early spring vegetables. We are planting a variety of maple trees around the cabins, along with Tulip Poplar. These will provide fantastic color in spring and fall in the years to come.
Hopefully by March, a Bocce Court will be finished for our guests to enjoy. It's a great outdoor game for all ages. We have started to prune the summer flower gardens and the roses will soon be on our work list to prune. Spring bulbs will soon start to emerge and poppies will flower as the days get warmer. We planted several varieties of wildflowers around the farm that should put on a beautiful display of natural color in the summer.
The berry field has been at rest for months, but it is time to winter prune the blackberry, add a bit of mulch here and there on the blueberries and tidy up the field for spring bloom. The plum, apple, pear and figs have a lot of full buds. We will keep our fingers crossed that we do not have a late frost this year. Our only major project in the fields is to build a new irrigation filtration system.
We deferred adding another acre of blueberries due to the uncertainty of the economy.
A number of visitors who receive our newsletter will stop by and visit when they are in our area. We are always happy to see you and to take a break and show you around.
Chef Eva's Cooking Classes
The January 17th class on Winter Soups and Stews was a great success. The sold-out class had fun learning to create three stocks and then using them to make several soups and a beef brisket chili.
Apparently the French Onion Soup with the Parmesan flan was the highlight and "to die for" was often heard from the participants. Stephen and Jeanene Johnson were guests who rented a cabin to celebrate their anniversary and to participate in the class. Stephen is a professional photographer in the Dallas area and at this link are several photos he made during the class. The first six screens were taken here.
There are two very different cooking class opportunities in February. On the 7th, we will prepare a menu based on Aphrodisiac Foods for Valentine's Day.  You will be surprised by what they are!  On February 21st, savor south Louisiana food as we heat up the kitchen with Cookin' Cajun for Mardi Gras.
For these two classes, we are offering a special on our cabin rentals.  For a two night stay, you will receive 20% off our posted rates if you take a cooking class. Cabin information is available here.
A complete list of 2009 classes is available on our website.  Class reservations can be made by email or calling the farm (903) 645 3232.
Aphrodisiac Foods to Make for Valentine's Day
Saturday, February 7 - $65 - 10:00 AM.
Do you think certain foods make you or that special person in your life more romantic? After researching extensively the validity of aphrodisiac foods, I came to the conclusion that it is thoroughly mind induced. But, who cares!  It's just a matter of stimulating those senses that enhance the proper mood. This can be achieved by a romantic setting of candles, low light, fine dinnerware, flowers and food that looks and tastes seductive.  At the least, a nice wine will warm and relax anyone!
From the ancient Greeks to 18th century romantic writers, there have been lists compiled that suggest certain foods have aphrodisiac qualities. Some of these are almonds, anise, arugula, asparagus, avocado, cardamom, chilies, chocolate, ginger, honey, figs, oysters, pine nuts and wine.
We will test the theory for ourselves by warming our senses with an Oyster Rockefeller Bisque followed by Arugula Salad with Honeyed Pine Nuts and Goat Cheese. If that's not enough, we will continue with Pork Tenderloin stuffed with Prosciutto, Figs and Gorgonzola Cheese. This will be complemented by Asparagus with Cardamom Butter. To seal the deal, desert will be Chocolate Anise Pot de Crème.
By the time this class is over, you will be an expert and ready to prepare this special menu for a special Valentine evening.
In case you are curious, this class can be enjoyed by men, too.
Cookin' Cajun for Mardi Gras
Saturday, February 21 - 10:00 AM - $70
Chef Eva will take you on a culinary tour of south Louisiana in her class Cookin' Cajun for Mardi Gras.
Having spent my college years in New Orleans, I have wonderful memories of the festive time of Mardi Gras. This is also known as fat Tuesday and is the last day of feasting before fasting for Lent. I loved the carnival atmosphere, many parades, festive costumes and balls, and especially catching the coins and beads tossed off the floats.
Food and drink are paramount in celebrating Mardi Gras. This cooking class will blend two great south Louisiana cuisines: Cajun and Creole.
These two types of cuisine are intertwined, yet different. Creole food is more sophisticated, reflecting the elegance of historic New Orleans.  Cajun food, on the other hand, is more country and has been handed down by the Acadians since the late 1700's. Both cuisines have their roots in the French, Spanish and Caribbean influence on coastal Louisiana with a robust taste and intense flavor.
The principal food of Mardi Gras is a Louisiana Gumbo using ingredients that were easy to obtain for country folks (sausage, seafood, chicken). King Cake, also known as Twelfth Night Cake, is traditional for the social conscious citizens of New Orleans. The cake dates from the 1870's and features a hidden token that represents the Christ child. The finder is said to have good luck for the coming year and is obligated to host the next party.
Our class will start by making a Shrimp and Andouille Gumbo and the New Orleans King Cake. After we get these started, we will focus our attention on a Spinach Salad Vermillion, Chicken Fricassee with Creole Rice and Artichoke & Crab Gratin. There will be some hands-on participation in this class. When the menu is complete, we will retire to my 1850's dining room and enjoy our meal.
 
Spring in East Texas..."Farm Stay" Special
March will soon be here and it is the start of Spring in Northeast Texas. We are offering 10% off a week farm stay (3 night minimum) in one of our lakeside log cabins during March and April. The savings should cover the cost of fuel for most of you.  For many families, the kids are out of school for a week and it would be nice to turn them loose outdoors to burn off some energy. For others, it is a pleasant time to relax, read a book on the porch, fish a little or just do nothing and re-energize yourself.
The Daingerfield area is beautiful during this season. The dogwood is in full bloom, wildflowers color the roadsides and the forest is a hundred shades of green. The dogwood are outstanding in Daingerfield State Park  as well as on the trails here on the farm. Nearby Hughes Springs, Linden and Avinger have a joint Wildflower Trails Festival near the end of April.
If you like live music, Crossroads in Winnsboro offers a relaxed venue. Music City Texas also has live music on Saturday nights in Linden. Not into music? There are two local vineyards with wine tasting rooms. Jeff Sneed is a great host at Pittsburg's Los Pinos Ranch Vineyard, where you can sit on the veranda of the tasting room and enjoy the view of the vineyard. In Naples, Red Road Vineyard and Winery 's host is Merrill Grove and this unique wine tasting venue is inside an 1890's ice and power generation house by the railroad.  Both offer great wine produced here in East Texas.
Valentine Evening Dinner Special
During the year, we are honored to host various private luncheons and dinner parties. This year, Valentine's Day is on Saturday, February 14, and we are doing something different.  Imagine the elegance of the dining room in an old planter's home: fine linens, candlelight, sparkling dinnerware and a romantic menu. Our circa 1850's dining room can accommodate two separate dinner groups of 10 each.  Consider getting together a group of your friends and reserving a table for an extraordinary evening. Cabin rentals are available for those who want to spend the night at the farm. The menu offers a choice of entree.

Valentine Evening Menu
Tomato & Artichoke Soup with Crab Meat
Mixed Field Greens Salad with Goat Cheese,
Wontons and Greer Farm Blueberry Dressing
- o -
Beef Tenderloin with Wild Mushroom Duxelle and
Greer Farm Blackberry Gastrique
or
Salmon Roulade
- o -
Potato Flan
Roasted Asparagus Bundle
Homemade Bread with Chipolte Butter
Bete Noir with Whipped Cream and Raspberry Sauce
Coffee, Plantation or Regular Iced Tea
$80 per person*

*Plus sales tax and 18% gratuity
Greer Farm Nursery
Many of you have enjoyed walking around our display gardens at the farm.  We stock a few Texas native plants, annuals,  perennials, and hanging baskets in the late spring and during the berry season, but we normally special order plants and trees for our customers. 
Now is the time to plant trees, shrubs and roses.  Please check our website for winter specials.  We have a source for holly, crape myrtle and trees that offers quality plants at an affordable price.  We also can obtain roses for those wanting to start a rose bed or plant a few plants.  The roses are in one and two gallon pots, while the trees and shrubs are in 15 to 65 gallon tubs.  
There are a few trees we especially recommend for fall color.  These include the Tulip Poplar and several Maples:  Autumn Blaze, Shantung, October Glory and Summer Red. 
From Our House To Yours
We appreciate your support of our family farm and enjoy reading your emails with suggestions and comments.  Please forward our newsletter to those you think may enjoy it. 
For the cooking classes, registration is limited due to space, so please make your reservation as soon as possible. 
All the best from everyone here on the farm.
Sid & Eva Greer
 

Chef Eva will take you on a culinary tour of south Louisiana in her class Cookin’ Cajun for Mardi Gras.

Having spent my college years in News Orleans, I have wonderful memories of the festive time of Mardi Gras.  This is also known as fat Tuesday and is the last day of feasting before fasting for Lent. I loved the carnival atmosphere, many parades, festive costumes and balls, and especially catching of coins and beads tossed off the floats.

Food and drink are paramount in celebrating Mardi Gras.  This cooking class will blend two great south Louisiana cuisines: Cajun and Creole.  These two types of cuisine are intertwined, yet different.  Creole food is more sophisticated reflecting the elegance of historic New Orleans.  Cajun food, on the other hand, is more country and has been handed down by the Acadians since the late 1700’s.  Both cuisines have their roots in the French, Spanish and Caribbean influence on coastal Louisiana with a robust taste and intense flavor.

The principal food of Mardi Gras is a Louisiana Gumbo using ingredients that were easy to obtain for country folks (sausage, seafood, chicken). King Cake, also known as Twelfth Night Cake, is traditional for the social conscious citizens of New Orleans.  The cake dates from the 1870’s and features a hidden token that represents the Christ child.  The finder is said to have good luck for the coming year and is obligated to host the next party.

Our class will start by making a Shrimp and Andouille Gumbo and the New Orleans King Cake.  After we get these started, we will focus our attention on a Spinach Salad Vermillion, Chicken Fricassee with Creole Rice and Artichoke & Crab Gratin.  There will be some hands on participation in this class.  When the menu is complete, we will retire to my 1850’s dining room and enjoy our meal. 

February 21 - 10:00 AM - $70

Chef Eva's next cooking class is February 7 (Saturday) here at the farm. Cost is $65 and the class starts at 10:00 AM.

Do you think certain foods make you or that special person in your life more romantic?  After researching extensively on the validity of aphrodisiac foods I came to the conclusion that it is thoroughly mind induced.  But, who cares!  It’s just a matter of stimulating those senses that enhance the proper mood you desire.  This can be achieved by a romantic setting of candles, and low light, fine dinnerware, flowers and food that looks and tastes seductively. Not the least, a nice wine that warms and relaxes.
 
From the Greeks 2,000 years ago to 18th century romantic writers, there has been lists compiled that suggest certain foods have aphrodisiac qualities.  Some of these are almonds, anise, arugula, asparagus, avocado, cardamom, chiles, chocolate, ginger honey, figs, oysters, pine nuts and wine.
 
We will test the theory for ourselves by warming our senses with an Oyster Rockefeller Bisque followed by Arugula Salad with Honeyed Pine Nuts and Goat Cheese.  If that’s not enough, we will continue with Pork Tenderloin stuffed with Prosciutto, Figs and Gorgonzola Cheese.  This will be complemented by Asparagus with Cardamom Butter.  To seal the deal, desert will be Chocolate Anise Pot de Crème.
 
By the time this class is over, you will be an expert and ready to prepare this special menu for a special Valentine evening.

January 20 brings forth a new era in America and a time of hope for the world.

"This country of ours has more wealth than any nation, but that's not what makes us rich. We have the most powerful military on Earth, but that's not what makes us strong. Our universities and our culture are the envy of the world, but that's not what keeps the world coming to our shores.
Instead, it is that American spirit - that American promise - that pushes us forward even when the path is uncertain; that binds us together in spite of our differences; that makes us fix our eye not on what is seen, but what is unseen, that better place around the bend.
That promise is our greatest inheritance. It's a promise I make to my daughters when I tuck them in at night, and a promise that you make to yours - a promise that has led immigrants to cross oceans and pioneers to travel west; a promise that led workers to picket lines, and women to reach for the ballot.
And it is that promise that forty five years ago today, brought Americans from every corner of this land to stand together on a Mall in Washington, before Lincoln's Memorial, and hear a young preacher from Georgia speak of his dream.
The men and women who gathered there could've heard many things. They could've heard words of anger and discord. They could've been told to succumb to the fear and frustration of so many dreams deferred.
But what the people heard instead - people of every creed and color, from every walk of life - is that in America, our destiny is inextricably linked. That together, our dreams can be one.
"We cannot walk alone," the preacher cried. "And as we walk, we must make the pledge that we shall always march ahead. We cannot turn back."
America, we cannot turn back. Not with so much work to be done. Not with so many children to educate, and so many veterans to care for. Not with an economy to fix and cities to rebuild and farms to save. Not with so many families to protect and so many lives to mend. America, we cannot turn back. We cannot walk alone. At this moment, in this election, we must pledge once more to march into the future. Let us keep that promise - that American promise - and in the words of Scripture hold firmly, without wavering, to the hope that we confess." Barack Obama, Denver 2008

To me, nothing could be more appropriate than recalling John Lennon's Imagine to celebrate this day.

Imagine there's no heaven
It's easy if you try
No hell below us
Above us only sky
Imagine all the people
Living for today...

You may say I'm a dreamer
But I'm not the only one
I hope someday you'll join us
And the world will be as one

Imagine there's no countries
It isn't hard to do
Nothing to kill or die for
And no religion too
Imagine all the people
Living life in peace...
You may say I'm a dreamer
But I'm not the only one
I hope someday you'll join us
And the world will be as one

You may say I'm a dreamer
But I'm not the only one
I hope someday you'll join us
And the world will be as one

Imagine no possessions
I wonder if you can
No need for greed or hunger
A brotherhood of man
Imagine all the people
Sharing all the world...

You may say I'm a dreamer
But I'm not the only one
I hope someday you'll join us
And the world will live as one
Lyrics: Imagine

I have been an avid listener and supporter of public radio (and television) for longer than I care to remember. Some time ago, NPR added a segment called This I Believe. It gave opportunity for ordinary people to share their values and philosophies with others. It is a take off of a program of the same name in the early 1950's by Edward R. Morrow of CBS Radio. I do not believe I have disliked any of the short 4-5 minutes segments I have listened to. The presenters are unknown and distant to me yet they seem like close friends talking just to me. Their concerns and values are often my own and they have dreams as I do.

Often I am feeding cattle hay at Rocky Branch in the late afternoon when NPR Evening Edition is on and I get to hear This I Believe without having to log on to the internet to listen to a missed program. Earlier this week, they had on a most interesting and enlightening segment; Inviting the World to Dinner. It was the story of a fellow from Louisiana that lives in Paris, France who invites 50-60 people every week for Sunday dinner. People he has never met. He has been doing this for 30 years. His web site shares much more on his very interesting life and there is a clip from a film about him.

Over dinner that evening Eva and I re-listened to his story and many of the others including those from the 1950's. It is amazing how little has changed over time. In Jim Haynes short dialogue there are a few points that transcend time. "Tolerance leads to respect, then love or at least acceptance". "My roots cover the earth....We should know each other.... Our lives are all connected".

In early January Gina Parosa shared a story about Pathways of Desire. If you have never run across this expression, then I will not spoil it and let you listen to her story. Her piece is very different that Jim Haynes, but they both capture human thought and understanding that transcends every story in This I Believe. Maybe if the world and our nation were more like our story tellers it would be a different place.

Take a moment and spend some time listening to others. I think you will enjoy the experience. Try it with your eyes closed.

There are several miles of hiking trails on the farm including a steep primitive trail to the top of Greer Mountain. The winter views cover 20+ miles on a clear day. The White Oak trail falls under some excellent examples of mature White Oaks. At Sid's Place you can sit on a log and have your quiet time in a very secluded beautiful place.

Our farm is a member of the Texas Organic Farmers & Gardner's Association. The logo below is for their annual conference in February.

It stuck me as being very wholesome and really captures a farmer with a family owned farmed. I really like it. What do you think? Feel free to write a comment?

"All's misalliance. Yet why not say what happened?"

From Epilogue by Robert Lowell

Cooking Classes on the Farm with Chef Eva

I fell in love with good food long before I achieved the professional degree of Chef.  As a young girl growing up in Belize, I learned from Colonial creoles how to blend exotic fruits and spices with fish and chicken to create wonderful dishes.  Traveling the world and living in Tunisia (North Africa), the exotic island of Madagascar (Indian Ocean/East Africa) and colorful England, I learned from hands-on experience far more than any culinary institute can teach. There is no experience like roaming a local market and picking up this and that vegetable, fruit, fish, poultry, etc. and then coming home and creating a recipe from what you discovered that day.
I love to try a new dish in a restaurant and then set out to replicate it at home and enhance it with a “twist.” As a consultant working on an advertisement for Southern Living, I was once given a photo of a plate of food and asked to develop a recipe for each item on the plate -- a fun challenge!  Food is my passion and sharing it is equally enjoyable.
While I have settled down on our family farm near Daingerfield, I continue to enjoy sharing my love of food with others. After a number of years teaching cooking classes at several local venues, last year I started to offer classes here at the farm.  In our home, built in the 1850's, small groups can sit by the fireplace in the kitchen and have a hands-on experience that is both educational and fun.  Emphasis is placed on fun!
My classes are not exclusively for women.  Men are welcomed and will make a great addition in the kitchen.
The 2009 Class Schedule:  Taking Advantage of Special Events, Holidays and Seasonal Fruits & Vegetables
January starts out with Soups and Stews.  Everyone appreciates them after a cold winter day when they can relax at home and warm themselves.  In February, there are two very different opportunities.  The first prepares you for Valentine's Day.  How many of you know what foods are aphrodisiacs?  You will be surprised!  Mid-month it’s time to party New Orleans style.  I will share with you the secret of the King Cake and much more in making a Mardi Gras feast.  March brings in spring winds and a kiss on the Blarney Stone with St. Patrick's Day.  In tune with the times, we will prepare simple Irish fare including Soda Bread and Colcannon.
Spring is the season of love and the time for weddings.  March 21, April 18 and May 16 are special classes for the new bride (or groom).  These are classes that offer culinary basics so the new marriage will get off to a savory start.  These three classes would make a great wedding gift.  If the years have slipped by on you, you can join these classes and put a spark back into your marriage or just get more confidence in the kitchen.  If you are not married, you can still attend these classes and then impress your special friend or family.
Easter is both a religious event and a time for families to be together.  Attend service at sunrise or early in the day and enjoy a family brunch before hiding the Easter eggs.  I will share with you some quick and easy dishes that everyone will enjoy without spending a lot of time in the kitchen. 
The first weekend in May is a time for dad to get the kids ready for Mother's Day.  Whether it’s a gingerbread pancake or smoked salmon Benedict, this class will ensure mom has a wonderful surprise on Sunday morning from her children.  This is a class for kids and dads. 
June, July and August are prime times on the farm. These are the months to come to the farm, spend a few days, week or weekend in a log cabin and take a cooking class while everyone else is hiking or on the lake.  There are three opportunities to learn how to prepare gourmet delights using farm fresh fruits and vegetables. During June and July, local peaches and our own blueberry and blackberry orchard will offer flavorful fruit to use in a variety of ways. By August, a great variety of summer vegetables will be available.  There are some unique ways to use these that your family will appreciate.
Fall is a time when we the cooler weather reminds us of hearty foods.  In September, I will share with you how to use the last fresh vegetables of the season in a soup and create a basket of artisan breads like Focaccia, kernel and others. In October, we celebrate Oktoberfest Texas style -- Bratwurst and sauerkraut with a south of the border kick and more.  In early November, before the holiday season starts, I will share with you my secrets of using marinades and slow roasting techniques for lamb, pork and beef that will make you an expert.
So Lets Get Started
January 17:  Winter Soups and Stews  $60
We do not experience the cold bitter winters of our grandparents, but there are enough Texas "Blue Norther" days to make you want to sit by the fireplace with a bowl of hot soup or stew.  January 17th is a three-day holiday weekend for many and it will be a great time to spend a part of Saturday learning how to make stock and then soups and stew everyone will enjoy. 
The secret to any scrumptious soup or stew is the stock.  It is the base from which all flavor and richness is incorporated into the final product.  It may be intimidating at first, but once you learn how easy and simple it is to do, you can avoid canned, processed products as much as possible. 
Our cooking class will start with making three basic stocks: chicken, beef and vegetable.  We will then make a delicious soup from each type of stock.  Artichoke Heart Bisque, Cream of Triple Mushroom Soup (guaranteed to make you put Campbell’s back on the shelf forever) and classic French Onion Soup with a twist.
We will learn how to make different garnishes that take the soups to an even higher level.  These will include cheesy garlic croutons, gremolata, Parmesan flan and crisps.  If we have time, we will make a Beef Brisket Chili using some of our stock. 
So bring a hearty appetite, as we are sure to be comforted by these soul-warming soups and stew.
What's ahead?
January 17, 2009
Winter Soups and Stews
February 7, 2009

Aphrodisiac Foods for Valentine's Day
Febuary21, 2009
Cookin' Cajun for Mardi Gras

March 14, 2009
A Touch of Green for Saint Patrick's Day
March 21, 2009
Part 1:  Cooking Basics for Brides
April 4, 2009

Easy Easter Brunch
April 18, 2009
Part 2: Cooking Basics for Brides
May 2, 2009

Kid's Class: Easy Breakfast for Mom
May 16, 2009
Part 3: Cooking Basics for Brides
June 13, 2009

Sweet and Savory: Cooking with Fresh Greer Farm Blueberries and Blackberries
July 11, 2009
Summer Fruits and Berries:  Peaches, Blackberries & Blueberries
August 8, 2009

Gifts of the Garden: Cooking with Summer Vegetables
September 19. 2009

Artisan Breads and Soups
October 17, 2009

German Oktoberfest Texas Style
November 14, 2009

Roasting Meats: Succulent Roasted Lamb, Beef & Pork
Reservations and Other Details
To make a reservation contact me at 903-645-3232 or by email.
All classes are subject to change         
Prices vary by class and will be posted with class details
Check our website for details of each class a few weeks before it is scheduled. 
Registration is limited due to space, so please make your reservations as early as possible.
We will also send email updates specific to upcoming cooking classes.
From Our House to Yours
Sid and I appreciate your continued support of our family farm. 
The many kind cards and emails received during the holidays from you were very special to us.
We will be sending a regular newsletter that has more information on other activities at the farm that may interest you.
If you know of family or friends that enjoy cooking and would like to attend a class, please forward this to them.
From all of us on the Greer Farm, we wish each of you the best for a healthy, happy and successful year.
Chef Eva
 
Link to newmap and directions to the farm.
 
 
 
 
 
 


Map to Farm

Greer Farm
1444 CR 1125
Daingerfield, TX 75638

T: 903-645-3232
F: 903-645-7752

Please visit us again at our website:www.greerfarm.com

Copyright (C) 2008 Greer Farm. All rights reserved.

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Some have asked if we can post our newsletters on our blog. We can and we will start with the last one of 2008. Thanks for the suggestion. I know the formating is not right and will try to figure out how to correct this when we post the next newsletter in a few days.
Happy New Year






Season's Greetings 
from
The Greer Farm

This is the season of reflection on the farm.
Things slow down and we have more time before 
the hearth to look back at 2008.  

It was a good year.
  God has blessed us and each of our children in 
countless ways that we are most thankful for.

We had new additions to the family:  
Grandson Timothy Daniel Walters born on December 6th, son of Jon and Amy (Greer) Walters
Javier Sidney del Angel Bautista born on November 13th, son of Javier Francisco and  Jovita del Angel Bautista.
Gina, our youngest daughter and her husband Max 
returned from Tanzania.
Our son Karl and daughter Amy and their families survived hurricane Ike.

Our berry and fruit crop were a success.
We had just enough customers for our grass-fed beef.
Many continued to appreciate Chef Eva's culinary talents.
The weather was supporting of our agricultural efforts.
We made many new friends.

Some of you came to know us by picking berries, 
buying vegetables or fruit.
Others by ordering a quarter of beef, dining at the farm or 
staying in one of our lakeside log cabins.

However our crossing came to chance, we very much appreciate 
you and your support of our family farm.
It is because of you that we can be here.
We look forward to 2009 and we hope to see you again.

A Charlie Brown Christmas is a classic short film.  
Charlie searches for the meaning of Christmas 
and then in the end finds it.
At this season we share with you his discovery. 

Merry Christmas and Happy New Year
from all of us at The Greer Farm
"And there were in the same country shepherds, abiding in the field,keeping watch over their flock by night.And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them!
And they were sore afraid ...And the angel said unto them, "Fear not!For, behold, I bring you tidings o great joy, which shall be to all my people.
For unto you is born this day in the city of David a Savior, which is Christ, the Lord."
"And this shall be a sign unto you:Ye shall find the babe wrapped in swaddling clothes, lying in a manger." And suddenly, there was with the angel a multitude of the Heavenly Host praising God,and saying,"Glory to God in the Highest, and on Earth peace, and good will toward men."
"That's what Christmas is all about, Charlie Brown."
 

Around the Greer Farm we are accustomed to sharing our space with a most unusual fowl.

If you could roll back the into time it would not be an uncommon sight to see on each farm homestead free ranging birds that look like Adam and Eve had something to do with designing them. Perhaps evan a cave man. Prehistoric looking French Guinea fowl were welcome guests. They roamed around eating bugs (fire ants) and sounded alarm when strangers were near with a strange noise.

La Pintadera Hatchery in Quebec says these are "ancient birds native of South Africa from where they spread all over the continent, excluding desert regions, up to the Mediterranean sea. For a long period of time, the guinea fowl, and its eggs, was one of the main dish of the Africans. It can explain why this bird is more resistant to hot weather than the chicken."
 
"In a natural environment, the guinea fowl is monogamous. The female usually lays 12 to 20 eggs. During broodiness, the gregarious male jealously protects the females. It is hard to distinguish between the male and the female since they both have the same plumage."

"If a predator happens to pass by, the guinea fowl runs so fast, it's as if it wasn't touching the ground at all. It can also fly several hundred meters. The guinea fowl eats seeds and weeds and grows fast. It stays on the ground all day but likes to perch when the night comes. The guinea fowl is able to hear unusual noise or movement coming from far away, it then starts to scream very loud. That is why it is also known as the farm-yard sentry. If the guinea fowl is kept in a reserved clump or outdoor, it can become turbulent and even quarrelsome. Therefore, it keeps its nervous and hasty natural temper when raised in the wild."

We got our first birds ten years ago that were already grown. We did not have a clue what to do with them so just opened the cage and let them out. They immediately flew off into the woods never to be seen again. We have since learned that if you import them, you have to get them used to you and your place before release. It is best to start with chicks.

Our next attempt was more successful. We bought chicks a few days old from Horaney's feed store in Longview and raised them into a cage until almost grown. These did well, but our yard dogs did not like them roaming around outside of the chicken yard. Most, over time, were killed. We finally taught the dogs not to chase them and kill them.

Guinea's have strange reproduction habits. Several hens lay their eggs in the same nest. The nest is usually in some obscure place that you would never easily locate. The hens and males take turns sitting on the eggs. I have seen up to 30 eggs in a single nest. In any case, the ones that survived the dogs had babies. That got us on the road to a successful flock.

Over the years we have had as many as forty and as few as three, but every year a new clutches are born. You look out and it looks like large bugs scurrying across the yard, but its day old chicks. They are very small. Guinea fowl are good guardians of their chicks, but terrible parents. If there is a lot of dew or rain they do not try to keep them warm and dry. They just continue on their normal way and the chicks die off one by one due to exposure and lack of care. Some years we would capture the little chicks and place them in a cage with a mature fowl (never sure if it is a male or female) and raise them until they can take care of themselves. While the chicks are in the cage, the flock hangs around outside it and squawks attempting to protect the babies.

Last year we got down to four birds. Not sure if we had any females, I worked with a friend and we obtained fertile eggs, hatched them out and had a clutch of fifteen to add to our flock. I was surprised to one day see lots of small birds on the front lawn and realized our own birds had raised a clutch too. Of this group, seven lived to maturity.

For six months, the birds raised from the fertilized eggs lived in the barn and stayed in the chicken pen. No matter what I did they would not join the yard fowl. Yesterday I was in the yard and suddenly all fifteen took flight and went over the fence into the trees. they watched to yard fowl below them and after a time swooped down and joined them. I have no idea why they waited so long to join the flock or why it suddenly happened, but the kids have left home finally.

If you are curious what they taste like, its similar to pheasant. The meat is all dark and very moist with lots of flavor. You can buy it at Central Market in Dallas for about $20-$25/bird or you can raise your own for maybe $3-5 to maturity. We did a taste comparison a few years ago between a store bought bird and one we raised. Ours was by far the best tasting. If it was not so difficult to raise them, they would make a great addition to the variety of food you have. I am sure they are very healthy and a good addition to your diet.

If you want to raise your own, start with chicks when its warm enough outside for you to be comfortable in a T shirt.

Several have asked why grass-fed beef is more expensive that grain-fed feed lot beef. Basically it is because of the longer time it takes for the cattle to mature. If you ship off your calves after six to eight months to a feed lot, you do not have much invested. Our cattle are close to 24 months old at harvest.

We do offer grain finished beef, but ours is NOT the type you get out of a feed lot. We only feed grain for a few months and it is given in limited quantity. The bulk of our grain finished cattle's diet is still grass. The combination will give you more marbling, but it also retains the natural flavors grass-fed beef has.

The article below discusses the difference in grain-fed and grass-fed.

From Food.Recentrunes.com
Grain-fed and Grass-fed Beef: A Meditation
Bovine Spongiform Encephalopathy is a very scary term, I mean even the X-Files has an episode based on it. It basically turns your brain into Swiss cheese.
And it has been two long years since the appearance of US Beef on the sweltering shores of Singapore. Even though the ban was lifted (in a limited way), the local steakhouses have bought up so much beef that it took a while to clear those stocks.
It’s also been a while since the Dead Cow Society met for the prevention of BSE to other people. Such is our selfless charter.
But why the madness over US beef? All this talk and anticipation has made me very curious about the mystique of beef.
It’s all about taste. Beef, US or otherwise, comes, broadly, in either grain-fed or grass-fed. Both give distinctively different tastes. Grass-fed beef is gamey and the flavour is not as intense as grain-fed beef. And unless it is aged well, grass-fed beef can be tougher than grain-fed ones.
The good news is that a recent study in The European Journal of Clinical Nutrition found that the meat of grass-fed livestock not only had substantially less fat than grain-fed meat but that the type of fats found in grass-fed meat were much healthier. Grass-fed meat has more omega 3 fatty acids and fewer omega 6, which is believed to promote heart disease; it also contains betacarotine and CLA, another ”good” fat.
Grain-fed beef is sweeter and more intense because it contains more fat. It is the preferred beef for a lot of people.
Unfortunately, grain-fed beef from feedlot cows is also very unhealthy because of the higher levels of saturated fat. However, that’s not the most terrifying thing about it.
Feedlot cattle are basically cattle who are weaned off their mothers and grass and are placed in pens and fed grain. This fattens up the calf rapidly and tremendously.
There are many side effects to this practice, most of them bad. This is because corn is not a natural food for cows. Cows were meant to eat forage, but foodlots make them eat grain.
This causes a lot of problems such as feedlot bloat. Cows create a lot of gas which is usually expelled, but when on a diet low in roughage and high in starch, a layer of foamy slime that can trap gas forms in the rumen. The rumen inflates like a balloon, pressing against the animal’s lungs. Unless action is promptly taken to relieve the pressure (usually by forcing a hose down the animal’s esophagus), the cow suffocates.
So listen to your mom and eat your vegetables else you fart. A lot.
Moving on, a corn diet can also give a cow acidosis. Unlike that in our own highly acidic stomachs, the normal pH of a cow’s stomach is neutral. Corn makes it unnaturally acidic, however, causing a kind of bovine heartburn, which in some cases can kill the animal but usually just makes it sick. Acidotic animals go off their feed, pant and salivate excessively, paw at their bellies and eat dirt. The condition can lead to diarrhea, ulcers, bloat, liver disease and a general weakening of the immune system that leaves the animal vulnerable to everything from pneumonia to feedlot polio.
A feedlot cow does not live more than 6-months. A sustained feedlot diet would eventually “blow out their livers” and kill them. As the acids eat away at the stomach wall, bacteria enter the bloodstream and collect in the liver.
Enter the antibiotics. Its use reduces the gas and helps to prevent liver infection. However, it is acknowledged generally that such a practice led to the evolution of “super bugs” which are resistant to antibiotics.
A distinction should be made between clinical and non-clinical uses of antibiotics. Clinical usage is to help sick animals get better whereas the other is to promote growth. Therein lies the paradox: antibiotics is administered to feedlot cattle to treat the sick animals who become sick because of what we feed them.
A less concerned person may note that it’s all for the greater good of mankind. After all, US Corn-fed beef tastes sublime.
Well, apart from BSE, the other worrying thing about grain-fed beef from feedlot cows is Escherichia coli 0157 or E. Coli 0157. This is a new strain of intestinal bacteria that was isolated in the 1980s and it is acid-resistant. Ingesting E. Coli microbes can be fatal.
Here’s the scare: most of the microbes that reside in the gut of a cow and find their way into our food get killed off by the acids in our stomachs, because they are originally adapted to live in a pH-neutral environment. But the digestive tract of the modern feedlot cow is closer in acidity to our own (because of acidosis), and in this new environment acid-resistant E. Coli 0157 have developed that can survive our stomach acids and go on to kill us.
Increasing the acidity of a cow’s gut with corn, we have broken down one of our food chain’s barriers to infection.
There are other impact such as environmental ones, yet why are we still doing this? Basically it’s the price. Grass-fed beef is more expensive as grass-fed cows take longer to “harvest” and corn is very cheap. Besides, everyone likes corn-fed beef.
But how cheap is corn-fed beef actually? Is it worth it? So long as the mass market demands it, there will be no stopping.
It is commonly said that we are what we eat and for me, the thought of consuming beef that consumed grass that consumed sunlight is getting more and more appealing.