Thursday, January 24, 2013

January Newsletter

Dear Beth,

Happy New Year!  This time of year always brings about the urge to reflect and look ahead.  In that spirit I'll share some of the highlights of 2012 and our plans for 2013. January finds us all fighting colds, and planning for a relatively busy few months.

One of our new year's resolutions for the farm is better customer communication. We'll be launching some separate, special topic newsletters later this month.  You'll get a announcement that will allow you to sign up for any that you're interested in. (Sneak preview...I think the cooking one will be popular!) 
We're also really looking forward to the first Ottawa Soup & Bread night.  We're helping to organize this event (inspired by Soup & Bread at the Hideout) and we're really excited about the number of people planning to come.  If you're in the Ottawa area on January 16, come out to Jeremiah Joe's (5:30-7:30 p.m.) and have some soup!
We'll also be cooking & sharing some meat and wine deliciousness at the Naperville WineStyles store on January 19, from 2 - 4 p.m..  Join us for a Meat & Wine Tasting event, and invite all your friends in the Naperville area!    
It's a long newsletter this month, but we hope you find it interesting, there is a lot going on around here!
In This Issue
Cooking w/ CVSF
Looking Back/Looking Ahead
Ottawa Soup & Bread
Naperville Tasting Event
CSA Fair & Farmer Talent Show
Cooking w/ CVSF
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Chicken Foil Packs
One of our most frequently asked questions about cooking the meat in the share is "What should I do with the chicken?"  I was having that conversation with a new member recently when another member offered a GREAT idea!  Rachel very generously took the time to write her method up, so I can share it with all of you...enjoy!

This works well with a half chicken on the bone.  If I only have a whole I'll cut it in half.  I'll do up to three at a time and season them all differently.  May need to cook a bit longer if oven is really full.  I'll do this on a Sunday afternoon or evening since I'm generally puttering around the kitchen anyway.

Place chicken on large square of tinfoil. Season as desired then wrap the foil up around the chicken with a small vent at the top.  As if it were a crab rangoon or purse dumpling.  Bake in the oven at about 375 for 45mins to 1hr depending on size of chicken.  I pierce with a knife at the joint and make sure juices run clear to check it's done.  All the juice is staying in that foil pouch anyway so you're not loosing moisture. Allow chicken to cool in foil pouch.  Close foil over top so it's sealed and store in fridge until you want to eat it.  Shred off the bone and you're done.  Great for pastas, stir fry or fry rice, salads, soup, tacos - anything in a South American vein works well. 

Looking Back / Looking Ahead
2012 Highlights

Throughout the year, an ongoing highlight was bringing great meat to you, our wonderful members. We could not do any of this without you and we want to say thanks, as always for making what we do possible.  We didn't become farmers because we were activists, but we've become activists because we see the need for more farmers, more infrastructure and more consumers w
ho have access to good clean and fair food. 

Winter 2012 
In January we added 3 new delivery locations, at the Lakeview and Edgewater locations of Uncommon Ground Restaurant and in south suburban Frankfort.  
Jody and Duncan attended the MOSES conference in Feb. and had a great time hanging out with friends (and I think Jody went to some workshops too :-)  Jody accepted a leadership position on the board of the IL Food Farms & Jobs Council.

CVSF 2013 Living, Learning, and Leading
What's going on...on and off the farm?

In 2013, we are refocusing on our core - Family, Community, and CVSF

Conferences, projects, races, new delivery locations, read about all these and more!

Whew! Here's to a productive 2013 for all of us!

No Wonder We're Never Home!
Ottawa Soup & Bread
Tonight is the first Ottawa Soup & Bread, organized by members of our Greenfarmers group, inspired by Soup & Bread at the Hideout.

The soup is made and the bread is baked! We're looking forward to a fun evening.  If you're in the area come join us!  

Jan. 16, 5:30 - 7:30 at Jeremiah Joe's in downtown Ottawa.
Wine & Meat Tasting in Naperville

On Jan. 19 (Saturday) we'll be at WineStyles in Naperville to share samples of two of our favorite dishes from Cedar Valley's kitchen (Lemon Caper Chicken and Italian Sausage Risotto) paired with wonderful wines selected by our delivery host, and member, Marty Dahl.
CSA Fair & Farmer Talent Show

This isn't your usual"'Know Your Farmer" event!  You'll get to learn about some awesome CSAs and see the farmers in a whole new way! 
Jody will be doing performance art, on stage, there will be a sewing machine.  I can't say anymore, it will have to be seen to be believed!
Cedar Valley Sustainable Farm | 815-431-9544 | |
1985 North 3609th Road
Ottawa, IL 61350

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