Weekly Harvest


We had a whirlwind week as we prepared for our first cooking event at the farm with Chef Anne Kearney, of Rue Dumaine.  There's always an endless list of projects to be done at the farm, but we worked hard to accomplish our goals this week, and it feels good to see it pay off with such a perfect day for our event today.   Everything came together so nicely, and we loved having our guests out on the farm. 

We will be sharing more from the event today in the coming weeks, but we are feeling so grateful for each and every person who made this event a success.  Thank you Chef Anne Kearney, Jami, Evan and Le'Chelle for coming out to the farm and sharing your creation and expertise with our guest.  Thank you to all of you who came out to the farm today, and participated; we are blown away by all of your support.  We are looking forward to hosting more events at the farm, in the future.  Keep an eye out for more information on what we are planning, we hope to see you there.


Weekly Harvest

  • blackberries
  • heirloom tomatoes
  • mixed greens lettuce
  • chard
  • basil
  • parsley
  • dill
  • cilantro
  • sage 
  • rosemary 
  • thyme
  • mint
  • peaches


Follow us on Instagram to see what daily life on the farm looks like

https://www.instagram.com/brickelcreekorganic/


Blackberry Peach Crisp


As the blackberry season continues, we inevitably end up with an excess of fruit that just ripens more quickly than we can harvest, and therefore ends up being better suited for jams, syrups or baked goods than for sale.  Today, we are going to share a recipe that is perfect for overripe berries, and for overripe peaches, too!  Blackberry Peach Crisp is any easy to throw together sweet treat and a great way to use your overripe fruit.  Another great thing about this recipe is that is transitions right into the fall harvest season, as well.  Just swap out the peaches for apples to keep it seasonal.



Blackberry Peach Crisp

INGREDIENTS

FOR THE FILLING:
  • 4-6 ripe (or overripe) peaches
  • 2-3 cups of blackberries
  • 1/4 cup of minute tapioca
FOR THE TOPPING:
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 cup whole wheat flour
  • 1 cup quick or old fashioned oats
  • 1 teaspoon of cinnamon
  • 2/3 cup of butter, slightly softened

METHOD

FOR THE FILLING:

Pit and slice peaches, thinly.  Cover the bottom of 9x13 pan, or other pan of choice. (A large cast iron skillet works great, as well)  Add blackberries and tapioca.  Stir to combine.  

Quick tip for peeling peaches

Bring a large pot of water to a gentle boil, then submerge peaches for 1-2 minutes.  Remove from the hot water and submerge in ice water.  Remove from cold water.  The skin should easily slide off the peach.  


FOR THE TOPPING:

Combine dry ingredients in medium bowl.  Add slightly soft butter, divided into tablespoons, and combine using a pastry cutter or fork. Blend until pea size lumps form and all dry ingredients are incorporated.  Sprinkle over the fruit filling.  Bake at 375 degrees F. for about 30 minutes, or until crisp is light brown, and fruit is bubbling.  



ENJOY!

Best served the day it is made.  Serve warm, with ice cream or whipped cream.  



Head over to Instagram and follow us to see what daily life on the farm looks like!

https://www.instagram.com/brickelcreekorganic/


Weekly Harvest


The late July heat has been unrelenting, but with the heat comes the tomato bounty.  The tomatoes are starting to pick up pace and will keep producing until fall.  If you missed our last post, click here for a delicious Salad Caprese recipe that we prepared last week using tomatoes and basil from the farm.  As summer continues, we will regularly be sharing recipes, inspirations and ideas featuring our in season produce, so make sure to check back regularly.  

Our blackberry and baking event at the farm is rapidly approaching, and we have been busy preparing the farm for our guests.  We are so excited about this event, the first of its kind to be hosted at Brickel Creek, with Chef Anne Kearney, of Rue Dumaine.  We still have room for a few more guests at this event.  If you have not already made your reservation, please call us at 937-610-1061 today to reserve your spot.  We can't wait to see you there!



Weekly Harvest

  • blackberries
  • tomatoes
  • spring mix lettuce
  • baby kale 
  • chard
  • parsley
  • sage
  • mint
  • basil
  • cilantro
  • dill


Follow along with our daily adventures at the farm on Instagram.

https://www.instagram.com/brickelcreekorganic/


Tomatoes and Basil


Nothing says summer quite like the taste of vine-ripened tomatoes.



At Brickel Creek, we grow four heirloom cherry tomato varieties that all have amazing flavor and texture; they sure are beautiful, too!  One of the things that we love about the tomatoes we grow is their incredible versatility.  They taste great right off the vine, in a salad, roasted, or in salsa.  

 Now that our tomatoes are producing steadily, we would like to take a moment to share some farm inspiration, as well as an easy-to-make recipe for a quick summer salad featuring two of our favorite summer staples: tomatoes and basil.  Not only do these two pair wonderfully in the kitchen, but they make great field companions, too.  Planting basil with your tomato plants helps to repel a variety of different pests, and can improve plant pollination!



Dorothy Lane Market is one of the local retailers that carry our produce, and has been doing so for almost ten years now.  One of the great things about our local Dorothy Lane Market is their love and support for local farms.  At Dorothy Lane, you can find a variety of speciality and local cheeses, including handmade mozzarella made fresh in the store, daily.  We picked some up for this recipe because of its amazing flavor and texture.



One of the farms that is continually inspiring us at Brickel Creek is Daylesford Farm, and their love for sustainable and organic farming.  Just last week, we stumbled upon a recipe for Salad Caprese, over on their website.  So, with all the beautiful tomatoes that we have, we whipped up a batch.  It was delicious.  Now, if you're wanting to make a quick recipe that is sure to impress, pick up some tomatoes and basil, and enjoy this season's flavor to the fullest!


Salad Caprese

INGREDIENTS

FOR THE SALAD:
  • 225g golden cherry tomatoes, halved
  • 200g tomatoes on the vine, quartered
  • 150g kumato (dark green variety), sliced
  • handful of tarragon leaves, torn
  • handful of basil leaves, torn, plus extra to garnish
  • 100g toasted spelt or rye croutons
  • 1 buffalo mozzarella ball (about 200g), torn
FOR THE DRESSING:
  • 1/2 garlic clove, diced
  • 2 anchovies, finely chopped
  • 3 TBSP EXTRA VIRGIN OLIVE OIL
  • 2 tbsp balsamic vinegar (aged if possible)
  • a few drops of lemon juice
  • sea salt and freshly ground black pepper

METHOD

Start with the dressing. On a chopping board, use the back of a knife to crush the garlic and anchovies together to form a paste. Put the paste in a small bowl along with the remaining dressing ingredients and mix.

For the salad, put all the ingredients except the mozzarella in a large mixing bowl. Pour in half of the dressing and toss well. Divide between 2 bowls and scatter with the torn mozzarella, then drizzle over the remaining dressing. Garnish with extra basil leaves and serve immediately.

Recipe from Nina Capri by Nina Parker, published in hardback, 2 June 2016 (Weidenfeld & Nicolson, £25) © Paul Winch-Furness



Make sure you follow us on Instagram to see what daily life on the farm looks like.


Weekly Harvest


We've had a busy week at Brickel Creek.  The blackberries are coming along nicely, and giving us record harvests with over 60lbs picked, in one day.  The weather has been sweltering in Ohio, this week, and we all take notice; plants and people alike.  We have pulled some of our different kale varieties and prepped and seeded beds with new produce.   

This week, we have delivered produce to all Dorothy Lane Market locations and Whole Foods Market Cincinnati. Look for our berries and herbs at your local stores, and pick some up today. 


Weekly Harvest 

  • blackberries
  • mint
  • basil
  • parsley
  • sage
  • thyme
  • rosemary
  • cilantro
  • dill
  • chard 
  • baby kale blend
  • red and green leaf lettuce blend
  • heirloom tomatoes


Follow us on Instagram to stay up to date on the daily happenings at the farm.

https://www.instagram.com/brickelcreekorganic/


Weekly Harvest


The beginning of July marks a very busy season for us, at Brickel Creek farm.  Slowly at first, the blackberries and tomatoes begin to ripen and are readily harvested.  However, we know this slow pace won't last long. The rows of red berries will soon all be black, and the tomato plants will grow to reach a height of up to 7 feet.  By next week, we will likely be in full swing with the blackberries, picking up to 50 pounds every day.  Many days require a morning and evening harvest in order to pick the berries at peak ripeness and flavor. 

Meanwhile, in the fields we have a steady production of a variety of other produce that is also rewarding us with weekly harvests.  


Weekly Harvest

  • blackberries
  • heirloom cherry tomatoes
  • baby kale blend
  • large leaf White Russian kale and Russian Frill kale
  • beets
  • red and green leaf lettuce blend
  • basil
  • dill
  • cilantro
  • pea shoots


Click below to check out our Instagram page and follow us to see what daily life on the farm looks like.

https://www.instagram.com/brickelcreekorganic/


Blackberries, Baking and You!

Rue Dumaine and Brickel Creek Organic Farm invite you to a “berry” special event!

Blackberries, Baking and You on the Farm

 

We are excited to announce our first event with co-host, Chef Anne Kearney of Rue Dumaine restaurant.  To celebrate the peak of blackberry season, we are inviting a limited number of guests to join us for a special afternoon on the farm. 

Sunday, August 7

1-3 p.m.

What you’ll do:

·         Stroll through the lush gardens to see how a variety of organic fruits, vegetables and herbs are lovingly grown and harvested by hand.

·         Learn how to identify and pick blackberries at the peak of flavor.

·         Relax in the cool summer kitchen as renowned chef Anne Kearney shows you how to prepare her popular Deconstructed Blackberry Buckle.

·         Sip on blackberry lemonade as you indulge in a dish of fresh-from-the-oven Blackberry Buckle.

Each guest will go home with a ½ pint of fresh organic blackberries as well as the recipe for Deconstructed Blackberry Buckle.

$30/person

Reservations only. Space is very limited!

For reservations call 937-610-1061

 

 

 

 

 

Source: https://www.facebook.com/Brickel-Creek-Org...