In my three years as a member, I manage to always be otherwise engaged for any farm trips. I’m always disappointed to miss it. I’ve gone on the website a lot to show my kids pictures of the animals and I vow that I will make it up to see them in person. But it never works out. Until this year. I was so happy that the barbeque was on a day I was free. My husband was happy that the menu included pulled pork. It’s one of our favorite things.
So even though a 5 hour roundtrip with two kids 3 and under can be dicey, we were excited. We got up there faster than expected. We immediately shed our sweatshirts, it was a beautiful day. There was chickens running around everywhere along with a couple of strutting roosters.
People starting arriving to fill the long white tables with side dishes and sweet treats. Soon it was time to eat. We spread out blankets and sat on hay bales and tucked in to quite a feast. There were many different side salads, black beans, wild rice, and potato to name a few. There was cole slaw. There were also some really good maple syrup muffins that somehow wound up on the “meal” table, not the “sweet” table and so I felt less guilty for scarfing down one and a half with my lunch. And desserts! What wasn’t there? Mini carrot loaves, pear apple tarts, chocolate frosted cake, and a mixed berry concoction and more. My children basically stood next to the plate of organic chocolate chip coconut cookies the entire time. Their parents also indulged in a few. This time the word organic made it all okay.
But the real star of the day was the pulled pork. And yes, it warrants its own paragraph. And yes, I procured the recipe (thanks Diana!). You’ll find it below. There were three different kinds. There was a tray of plain to which you could add two different kinds of barbeque sauce. The other two types were already sauced. One type was sweet and sour which Farmer David said was his favorite. One tray had a little kick which was mine. I didn’t even bother with the roll, but I did go back for thirds.
After we digested and watched the kids and the chickens run around, we went on the farm tour. The first stop was the bee hives. These bees are treated to a diet of organic cane sugar and water. Farmer Julia explained why having healthy bees makes the whole farm cycle healthy. I wanted to pay more attention to this, but certain members of my party required my attention a little more. So if anyone else heard what she said and wants to comment on this (or any part of this post), please do. We also peaked into the greenhouse. I don’t want to give away any Tuesday surprises, but I’m sure I saw some squash.
Then we walked through the farm towards the cows. We did our best to avoid the giant cow “patties” on the grass. I’m used to seeing cows on the side of the highway during road trips just kind of hanging out, but these cows were RUNNING. Then we stood looking at the cows as Farmer David talked about the breed. As we looked at them, they looked at us. It wasn’t a standoff, we were checking each other out.
Then it was off to feed the pigs. This was the highlight of my children’s day. The pigs were running as soon as they saw us. They knew it was feeding time. The kids all tossed carrots, potatoes, and cabbage towards the pigs, careful to avoid the electronic fence. Then David went in with his buckets of whey and those guys went nuts. At our house, we have been talking a lot about savoring one’s food and these pigs did not set a good example. They were pushing and shoving and climbing and oinking. I thought they would trample each other or Farmer David. But that didn’t happen, we moved on to the part of the farm I am most looking forward to …
THE CREAMERY. The creamery is still being constructed, but the very idea of it makes me so excited. And the plan is to not only produce several types of cheese, they are also going to have a shop on the upper level with local products for sale.
We had to leave after that stuff, but I think the tour wrapped up after this. All of us city slickers were tired and full of good food. You can check out some great photos that Diana Liss took right next to this post in the photos sections.
Back home in the car, the kids passed out into naps immediately. Hooray! Mike and I talked about how nice it will be to go back when the store is set up and he noted how happy those cows were. We also started planning when and for whom to make the pulled pork.
It was such a good day. Whenever I talk to other friends who have CSAs in other parts of the city or country, I always refer to Woodbridge Farm as “our farm”. Shortly after we ate, David talked about what the farm meant to him and how much all of us (there were 3 of the 4 CSAs Woodbridge delivers to represented) are integral in the farm. Really being at the place where so many of my meals come from made me feel that it really was OUR farm. I can’t wait to go back!
David’s Pulled Pork
I used a ” Woodbridge Farm” smoke cured shoulder around 5 lbs but weight really doesn’t matter with this recipe. A fresh shoulder will work as well. It was really easy. Slice 1 onion and place on the bottom of a crock pot. Put your shoulder on top and fill 2/3 full with water. Add a little salt and pepper, cover and cook low for 12 hours. If its a smaller shoulder say 2-3lbs 11 hrs will do. Get your fork and pull the pork away from bone. Chop up and saute 2 sweet peppers and 1 onion in 2 tbls of butter and two cups your favorite bbq sauce and pour over pulled pork. Have an appetite ready cause pullin and eating was never so easy. Enjoy!
See photos of the farm trip at: http://www.flickr.com/photos/76374113@N00/sets/72157600317843855/