Barnyard Bull - News & Blog

Posted 9/1/2016 1:17pm by Dicken Crane.

LET US HOST YOUR EVENT!

Holiday Brook Farm offers many different options for your casual or formal event needs. Catering facilitated by us, so it's one less thing for you to worry about. For large or small gatherings, we can work it out together and plan a party that fits your needs.

We also offer our Horse-drawn wagon tour as a fun and informative addition to your event. 

Contact Ruth and let's get started planning your event!

Ruth@holidaybrookfarm.com

413-441-4597

Posted 5/26/2016 9:00am by Dicken Crane.

Everyone had a great time last Saturday night for the Full Moon party! Jack Waldheim never fails to prove what an exceptional entertainer he is. Thanks, Jack!

 

 

 

 

Posted 4/1/2016 2:38pm by Dicken Crane.

We just filled our freezers with fresh PORK - all the cuts you love, including organs and fatback, and you can be sure they came from healthy and happy animals. Stop in and fill your freezers with this delicious meat! 

Posted 12/16/2015 1:46pm by Dicken Crane.

We offer public farm tours as well as private tours by the hour with our team of beautiful black Percherons, Dan and Drake. Call for times or appointments - Ruth (413)441-4597 or Kate (401)465-9900

 

Posted 8/26/2015 11:55am by Dicken Crane.

http://www.berkshireconservation.org/plantsale.html

Annual fundraiser/bulb sale - great prices - order now thru September 1st!

Posted 7/28/2015 3:00pm by Dicken Crane.

SPICY BACON, KALE, AND ROASTED TOMATO ZUCCHINI PASTA - (this is delicious!)

 

Yield: 1-2 servings (can easily double or triple)

Ingredients:

1 cup cherry tomatoes, olive oil to drizzle, salt and pepper to taste, 1-2 strips of bacon, 1 tsp minced garlic, 1 pinch red pepper flakes, 1 cup chopped kale, large stems removed, 1 large zucchini, Blade C (click here for a tutorial on how to spiralize and what Blade C is)

Instructions:

Preheat the oven to 400 degrees. Place the tomatoes in a baking tray and drizzle lightly with olive oil. Toss to combine thoroughly and season generously with salt and pepper. Bake in the oven for 20 minutes. Set aside once done (they’ll be used in the pasta). Ten minutes into baking the tomatoes, place a large skillet over medium heat and add in the bacon slices. Cook the bacon for 3 minutes and then flip over and cook for another 3-5 minutes or until bacon is to your preferred crispiness. Using a slotted spoon, set aside the bacon on a paper-towel lined plate when done. Pour out half of the bacon fat in the skillet and keep the rest in the skillet. Add in the garlic, cook for 1 minute and then add in the red pepper flakes and kale. Cook the kale until most wilted. Add in the zucchini pasta, roasted tomatoes, and bacon. Stir frequently for about 2-3 minutes or until noodles are coated with tomato juices and have softened. Pour the noodles into a bowl and enjoy!

Posted 5/13/2015 4:19pm by Ruth Crane.

Holiday Brook Farm is excited to introduce Kate Carney - the proprietor of White Goose Gardens at Holiday Brook Farm. Upon moving to the Berkshires this spring from Millbrook, New York, in the Hudson Valley, Kate needed a location to continue her successful organic vegetable production and Holiday Brook Farm needed an experienced grower. Having mutual acquaintances in Dalton led to this serendipitous partnership.

Kate studied Fisheries and Aquaculture at SUNY Cobleskill and focused her studies on understanding the biochemical relationship of a food system. After completing college, Kate began at Cabbage Hill Farm Foundation in Mt. Kisco, NY, working on modern agriculture strategies. She spent her time raising fish for food in a closed loop aquaponics facility which included trout, striped bass, tilapia, salmon and prawns. She designed and built new systems, grew various plants, and maintained the overall smooth operation of the system, which included water quality and the fish to plant ratio. From Cabbage Hill, Kate moved on to building systems and running vegetable gardens throughout the Hudson Valley and Northwest CT, with a focus on sales to restaurants and the community. She also assisted local schools build curricula around modern agriculture techniques and to design small scale aquaponics for the schools and their displays.

Kate is originally from Foster, RI where she spent most of her youth riding horses. She presently lives in Pittsfield, MA with her significant other, a dog and her cat Betty, who accompanied her here from New York.

Everyone at the farm is very happy to have a full-scale vegetable production once again and will offer Kate’s fresh organic vegetables through the farm store, as well as the local farmers markets. We will consider some iteration of a CSA in the future if there is enough interest in one but we feel that having the freedom to come and shop for the veggies you want, when you want them is more convenient for all involved. At this time the greenhouse is brimming with trays full of tomatoes, peppers, eggplant, greens aplenty, kale, onions, broccoli, cauliflower, etc., the list goes on. For you to enjoy right now, we have trays full of micro-greens to add to your salads, giving them a nutritious punch as well as a great flavor addition. Stop by and meet Kate, look in the greenhouses and sample some greens! We also have organic plant starts for sale for you to pop into your own garden in the next couple of weeks, as well as hanging baskets and some bedding annuals.

I also want to let you know that our freezers are once again full of our luscious, and super-healthy grass-fed beef, just in time for grilling. We also have our bulk meat packages available to add a little savings on your 10 or 20 pound meat purchases. As always, we also have all of our yummy pork and lamb sausages, as well as the various cuts and roasts of each. We welcome you to come by the farm and see the animals.

As of today, we have 21 calves, all born in the last 10 days, as well as 3 bottle lambs and an assortment of goats (who will be having kids in the next couple months) and of course, our star of the farm, Scar, the wonder pig, who loves to have people come and visit him.

As you can see, there’s a lot going on at the farm this spring (or is it summer? Winter?) and we’d love to have you stop by. We will be growing the farm fun in the coming year and plan on having tours and some hayrides as well. Come visit!

Posted 4/2/2015 11:43am by Dicken Crane.

We have Easter hams coming fresh out of the smoke house and leg of lamb roasts available for your Easter dinner! Feel free to call Ruth to reserve now - 441-4597. 

Posted 3/11/2015 10:54am by Dicken Crane.

Maple Weekend is coming, March 21-22! We will be OPEN on Saturday and Sunday, 10-4, for demonstrations, tastings, farm tours/walks and you can also visit the animals! 

Sugarhouses will be open to visitors, and restaurants around Massachusetts and will feature menu items made with 100% pure Massachusetts maple syrup. Buy Massachusetts maple products. Learn more about how Massachusetts maple products are made. Cook with Massachusetts maple products. Learn more about maple syrup grades. Make your own Massachusetts maple syrup. Learn more about the nutritional value of maple syrup.

From late February through early April, farmers in nearly every hill town village in Massachusetts honor an old New England tradition. They take to the woods with buckets, tubing and drills to gather the sap from sugar maple trees, boiling it down to pure maple syrup. Sugaring is the first sign of the annual agricultural awakening. Old-man winter disappears in puffs of sweet steam from weather-beaten sugar houses. The warmth of the evaporator and the aroma of hot syrup contrast with the lingering chill outside. It's time for maple syrup poured over pancakes or waffles in a farm kitchen. Or for hot, thickened syrup dribbled over a pan of clean snow to make a rich taffy, called "sugar on snow." Our Massachusetts sugar houses welcome visitors to share the joy of the first true "rite of spring."

 

Posted 1/23/2015 11:31am by Ruth Crane.

Would you like to purchase a succulent whole lamb to stock your freezer? It's time!

You will receive: ground meat, stew chunks, leg of lamb roast, and much-loved lamb chops. The quantity of meat that you end up with is between 15 - 20 lbs. for a whole lamb at $12/lb. This is a nice savings over purchasing all of the cuts individually.

And remember - these animals are NEVER given any hormones or antibiotics and are always fed fresh, pesticide-free grass/hay with a little bit of organic grain. We have (4) available, so please call or email us to reserve your lamb now.

Call: (413)441-4597 or email: ruth@holidaybrookfarm.com

Thanks much and keep warm!