Long Fall

Howdy, it’s our very occasional visit to our own website. We just re-opened Queen George’s Ginger Sales on our online shop. We took a break from that this Summer as we were always behind on orders because our real craft is growing vegetables. Also, we went on an amazing trip to southern Canada, the UP and my old stomping grounds in rural Wisconsin. The Ginger really helps support our farming habit. This year we had a smaller, lousy crop and were able to purchase some ginger from local farming friends which has been feeling good all round. We have plans to plant some ginger in new ways this coming year. George and our dear Lil’ Farm friend Sara have been experimenting with ginger hot sauces from things we grow, like Jalepeños, Sweet Potatoes, Turmeric, Garlic and of course fresh Baby Ginger. We have high hopes to get a hot sauce approved this coming year.

This has been a Long Fall. Though it is likely a big ol’ sign of climate change, the fall crops are so bountiful and untouched by frost. We have been able to squeeze in some extra planting of greens outside and our hoop houses are packed with beautiful colors of pretty much every cooler weather vegetable you can think of. Purple choys, glowing rainbow chard, deep green dino kale, bright lime green salanova lettuce, mustard mix, to name a few. Our seasonal workers, Nat and John and Connie have another month out here before they spread their wings. Nat and John will road trip out West and spend the winter in Humbolt, CA before an adventure to Greece to follow their dream band King Wizard Gizzard Lizard or something like that. Yeah I said it. Is that what you imagined Lil’ Farm workers would do when they bust out of here? Your were right this time. Connie has been helping some friends in the mountains this fall and will likely keep on farming. We know how that goes. It’s hard to stop once you are some seasons in. What about 20 years in? That would be George followed by Moi with 18. Silly farmers. Can’t stop won’t stop. Like almost all Lil’ Farm workers do, we hope Nat and John will stay in touch and we can continue to laugh and learn from each other.

Keep an eye out for our Spring 2025 CSA sign up will open by early December. You will find the options on our page that says SHOP. I think we will add one more drop spot this year which will make 3 in Durham. Home Delivery will still be available. There is always an option on our website to purchase farm food for people who need it but can’t afford it. That being said, if you or someone you know needs vegetative food, please let us know and we will get it to you/ them. Just send an email. lilfarm@gmail.com

Well, thanks for stopping by and giving a care about this Lil’ Farm in the Piedmont. We will continue to be at the Durham Farmers Market all Fall and Winter. The hours have been changed to 9-12. Come gaze upon our piles of greens.

Kisses! - Lily D

Psst- Hey.. Need a CSA?

Hello friends,

Are you looking to roll with us for the season? We have CSA signups in many different styles right here in our shop on this very website. You can get one brought to you. You can get one to pick up in walltown, you can get one to pick up in South/West Durham, in East Durham. You want one in Hillsborough? You need one? we got you boo. 16 weeks of goodness. Everything we can grow, in a sweet reusable box. Go to the shop- Choose the one you want- Reserve your spot for a $1, and then mail us a check for the one you choose. Easy peasey, lemon jello.

Kisses, and heres to a hoping for a good growing year.

What do you even say?

Quite a week we are having huh?

Just normal everyday, nothing out of the ordinary.

Well, if you can believe it, I don't have a lot to say, because I feel like so much has been said, and because maybe another white guy talking about the terrible state of race relations, and racist policing in this country isn't always helpful. And because now is a great time to listen to the folks affected who have been saying these things for months, years or decades. Things have to change. Black lives matter. They matter way more than windows or feelings, or the polite status quo. Enough with the tired charges of looting as a way to not discuss the real issue, while people's lives are being taken. Its actually time to stop having the state murder people.

 Weird that this is even a discussion in modern America, but we are also still definitely against facisim, which makes us by definition anti facsist. That used to be quite a solid American value, especially around say 1945, it's a shame how good things fall out of fashion.

We are very much pro good food, and that is what we do to be active in our community. We believe it directly links to good health, which we need in a pandemic. especially in a country without access to healthcare for all people.  Food is what links us to so many of our friends and it feels good to be able to have and to offer others something consistent right about now.

It feels pretty weird selling anything at this time, of upheaval, and sadness, anger, and righteous rebellion.But vegetation doesn't care about current events and our CSA shares are still going up at 7 am tomorrow(Friday) , we have more to offer now that we have lots of food coming in, so if you've been missing out try again.

We are still quite happy to send them to anyone who needs them but can't pay at this time, just send us addresses.

Much love to all, Stay Healthy

Well well well, Funny weather we are having.

Hello Food Eating People!

First we would like to say a big Thank you! for the overwhelming response and desire for our food offerings. Amazing.

Secondly, we would like to say an equally big We Are Sorry! for losing track of any email threads of various sorts. In the last two weeks we have spent more than 4 hours a day on answering emails. Yes, really. That is more in a two week span than our entire last year, and we have lost track of several responses. We are not by any stretch computer literate and we are totally making this up as we go.

What we are doing to try to meet the newly insane demand for food: Over the last few weeks we have teamed up with Reds Quality Acres, Southwind Produce, and Four Leaf Farm to bring together as much food as we possibly can and distribute through the community in the form of  $25 shares ($30 with delivery). This week we were able to go from 35 to 108 shares, and we hope to be able to offer more very soon.

We are planting twice the amount of what we intended to for the coming spring and summer, and I know we aren't alone. The seed companies are selling out of stock left and right. This is also a great time to plant yourselves a garden.

We are trying to create a central Food Hub downtown Durham to be able to offer much more variety, like eggs, breads, flowers, cheeses and meats while this continues, and grocery stores continue to be a scary place to visit. This would hopefully include food from an extensive local farm collaboration as well as prepared family meals from local restaurants. More on that soon.

We are trying hard to get a Free Lunch spot opened in Durham for all the food insecure people that are being left to fend for themselves during this giant catastrophe of governance. From the school students who aren't getting lunch to the house less people who are no longer being fed from various organizations, lots of folks are falling through the cracks.  We are close to securing a restaurant space to setup. Any one have a spare $50K lying around?

We are dropping lots of food at houses of food insecure folks. We invite you all to help us with this if your so moved by making a donation that we will use all of, every penny, to put food with those who need. Please give us addresses of people that you know need food.

We are really trying hard to make sure all our healthcare worker friends that want veggie food are being subsidized by all of us during this time. If your in this category, and want help with this please tell us.

How you can order food from us for the next few weeks: Starting this Friday on our website www.lilfarm.com

Don't order through email or paypal any longer! We will begin selling all shares through the website so we can have names addresses and orders all in one spot. At this time, people need to sign up week to week. On Friday mornings starting at 7 a.m. we will make all the shares for the following Wednesdays available on our website. When they are sold out, that is it until the following week. We currently don't have enough food for everyone who wants a share to get one.  Not even close. For that we are sorry, it feels awful. We are working hard on increasing capacity.

FOUR LEAF FARM is still selling their beautiful plants! Order them at www.fourleaffarmplants.com. Tim and Helga will make your garden happen.

And, if for some reason you are still reading this bible length email:

Feeding people is our main goal, and we have never tried to take advantage of anyone when they are vulnerable. Because we, as farmers, have always made do on little money, we would like to point out that our prices haven't changed one bit during this situation, in fact they really have barely been raised in the fifteen years that I have been running Lil' Farm. Please remember this going forward when deciding who to reward with your dollars. It turns out local food systems equal community security in times of crisis or in times of plenty. This bad scenario is a good highlighter for all of us to be thankful that we have a local food system that hopefully can weather the disruptions. It cannot do that if everyone immediately, at the end of this, goes back to Amazon/wholefoods with money in hand and rewards bad behavior, price gouging,  no sick leave,  or child care for over worked workers in a crisis.  Instead, consider going to the farmers market when its back up and running. Consider buying seasonal CSA shares from small farms. All that is to say, please remember that small is good and farm fresh is good all the time, not just when we are panicked.

Much love to you all and your families, Please stay healthy.

May we weather this storm and take care of each other, because hopefully we know by now that that who we can depend on.

Call us if you need food, Its scary times, but they will end.

Kisses,

George and Lily and Jr and Kris and Hannah, aka

Lil' Farm

Ginger Tahini Sauce

Ginger Tahini Sauce

This simple sauce comes from our awesome friend Julia Plord who you need to have cook for you sometime. It comes together quickly with little effort. Try it on soba noodles, over rice, or as a salad dressing, especially with spicy greens like mustard. 

4 tablespoons tahini

2 tablespoons Queen George’s, minced

2 tablespoons tamari

2 tablespoons fresh lemon juice

2 tablespoons Queen George’s ginger syrup

1 clove garlic, minced

2 tablespoons (hot) water

Combine all ingredients in a jar, and give it a shake. Simple as that. If your tahini is cold, try using hot water to make blending a little easier. 

Gingered Apple Dutch Baby

Gingered Apple Dutch Baby

This recipe is easier than it sounds and so worth the effort. Perfect for a weekend brunch.

Ingredients:

2 to 3 tart apples, peeled, cored, and roughly chopped

4 tablespoons sugar, divided

4 tablespoons Queen George’s, chopped

1 teaspoon cinnamon

½ teaspoon ground ginger

⅓ cup butter

⅓ cup brown sugar

¾ cup flour

½ teaspoon salt

1 cup whole milk

½ teaspoon vanilla extract

5 eggs

Heat the oven to 400°F. Peel, core, and chop the apples. You should have about 3 cups.

In a small bowl, mix 3 tablespoons of sugar with the cinnamon, the Queen George’s and powdered ginger, and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet. Put the skillet in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar-ginger mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Meanwhile, whisk the flour with the remaining tablespoon of sugar and the salt. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes, or until center is set and sides are lightly browned. The dutch baby will puff up dramatically but fall a few minutes after you take it out of the oven.

Serve warm, with plain yogurt for breakfast or with a scoop of ice cream for dessert.

Ginger Pork Bowls

Vietnamese Pork Bowls

Make these tonight. You won’t be disappointed.

For the pork:

1 ½ tablespoons cooking oil

½ cup onion, minced

1 tablespoon Queen George’s, minced

2-3 cloves garlic, minced

1 hot chili pepper, minced, or sub ½ teaspoon chili flake

1 pound ground local pork

3 tablespoons Queen George’s ginger syrup

2 tablespoons brown sugar

2 tablespoons fish sauce

To serve:

Cooked white rice

Shredded cabbage

Julienned carrots

Thinly sliced green onion (green part)

Sriracha

Heat the oil over medium high heat. Add the minced onion, Queen George’s, garlic, and chili. Saute 2 minutes or until slightly soft. Add ground pork, ginger syrup, sugar, and fish sauce, break up the meat, stirring occasionally until thoroughly browned. Then leave it undisturbed until the sugars start to caramelize. A little char is nice. 

Meanwhile, steam some rice, and prep your veggies. Assemble the rice bowls, topped with sriracha to taste. Yum.

Queen G's Citrus Marinade

Citrus Marinade

This versatile sauce is delicious for marinating fresh local fish or meat (Note-not good on unsustainable meat, because nothing is, don’t eat that, buy local and humane dawg), as a stir fry sauce, or to toss your veggies in before grilling.

Ingredients:

2 green onions, thinly sliced

A few cloves of garlic, chopped

3 tablespoons Queen George’s, chopped ginger slices

2 tablespoons Queen George’s ginger syrup

2 tablespoons sesame oil

4 tablespoons cooking oil

2 tablespoons soy sauce

1 tablespoon sriracha or chili garlic sauce

Any combination of orange, lime, and lemon, both zest and juice

Mix all ingredients to combine.

Hotter Toddy

Queen George’s Hotter Toddy

This toddy turns up the heat with ginger slices, spice and everything nice.

Ingredients:

A few slices Queen George’s ginger and turmeric in syrup

1 ½  ounces whiskey, bourbon, or rye

1 ounce Queen George’s ginger syrup

½ ounce fresh lemon juice

¼ ounce aromatic bitters

Put the kettle on. Muddle a few slices of ginger and turmeric in the bottom of your mug. Add the other ingredients, and then 8 ounces hot water or to your taste. Curl up and enjoy.

Ginger Oat Scones

Ginger Oat Scones

These Scottish-style scones are warming, filling, and just slightly sweet.

Ingredients:

2 cups all-purpose flour

1 heaping cup old-fashioned oats

2 tablespoons white sugar

1 tablespoon baking powder

1 teaspoon ground ginger

½ teaspoon baking soda

½ teaspoon salt

½ cup cold butter, cut into cubes

⅔ cup heavy cream, plus more for brushing

¼ cup Queen George’s sliced ginger and turmeric, drained and chopped

2-3 tablespoons Queen George’s ginger sugar

Preheat the oven to 400 degrees, and line a baking sheet with parchment. 

In a large bowl, whisk together the dry ingredients. Work in the cold, cubed butter with your fingertips until the mixture is crumbly. Combine the chopped ginger and turmeric with the heavy cream. Pour the wet mixture into the dry, and mix with a fork until just combined. If the mix seems very dry, add another tablespoon of heavy cream to bind.

Turn out the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8-12 wedges, and carefully transfer to the parchment. Brush the tops of the scones with heavy cream and sprinkle with ginger sugar. 

Bake for 18-20 minutes or until the undersides are golden. 

You wanted the best, and now its available. You may have the best.

Hi instasnappers,

IT department here to let you know that you may now purchase our fine products on this here website. Dang. Don't believe me? Well just go ahead and try it. We heard your mom would like a jar.(Dayuum) Or anyone for that matter.  

Dangalang Y'all, new website.

Well howdy internet public. Would you just look at this new website we have. Believe or not we made it. I know your thinking, "hows that possible, it looks so cool?" well welcome to the future. Also look for our cool new, totally awesome, neat, boss, cool, sweet new webstorething to go online here soon. Your gonna be able to order ginger right to your home. What a crazy world right.