More Greens

Just juice em - wash, wash, wash the leaves - they are just out of the ground - so they may be a little dirty.

Put them in a juicer, stems and all - mix with some keifer (yogurt) an apple or whatever you like - and drink up - your body will thank you!

Kale

Oh, the wondrous world of Kale...what to do with Kale??? There are just so many things to do with this leafy supergreen.

Raw - in a salad. Try with something citrus like orange slices and almonds, with shaved swiss cheese, olive oil and lemon juice. Finish with sesame seeds and salt.

Baked - hello kale chips! Bake in your oven until crispy, and sprinkle on your favorite seasoning! I spray the raw kale with Braggs Liquid Amino Acid, roll in spices and then bake mine. They make a great snack chip that even your kids will love!

Sauteed - with sausage, black beans, red peppers, white wine, olive oil and onions - serve over pasta, or wrap in a flatbread.

RED CLOVER FARMS LOVES KALE

Swiss Chard

Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World's Healthiest vegetables.  

Research has shown that chard leaves contain at least 13 different polyphenol antioxidants, including kaempferol, the cardioprotective flavonoid that's also found in broccoli, kale, strawberries, and other foods. But alongside of kaempferol, one of the primary flavonoids found in the leaves of chard is a flavonoid called syringic acid. Syringic acid has received special attention in recent research due to its blood sugar regulating properties. This flavonoid has been shown to inhibit activity of an enzyme called alpha-glucosidase. When this enzyme gets inhibited, fewer carbs are broken down into simple sugars and blood sugar is able to stay more steady. It makes sense to think about chard as a vegetable whose flavonoid phytonutrients are unique and may offer special benefits for blood sugar control.

Braised - with lemon juice, olive oil mint and parmesan cheese.

Raw -  in a salad with roasted beets, goat cheese, sunflower seeds, golden raisins, balsamic and a drizzle of local honey.

Yummy Chard!

Radishes

Radishes are just one of my favorites - I used to dislike them for their bitterness - but they grew on me over the years. In France, I kinda fell in love with them. The French serve them on little toast points with a layer of butter, thinly sliced radishes and a pinch of salt. Something about this combination is remarkable. The butter smoothes out the tartness of the radish and the salt just gives it a kick. Try any toast point combination - pesto, goat cheese, layer with cucumbers, whatever!

In a salad radishes go well with ranch, bluecheese, cucumbers, peas, croutons, red onions.

Braise them. Try to sautee them in white wine and olive oil & butter with sweet onions and leeks for a great side dish or even over quinoa or pasta.

And yes...you can eat the greens too! They are just like salad greens - put them in your salad, or sautee.
Juicing the greens are also a great idea!

Happy Radish Eating!

2014 Spring CSA is here!

Whew....another year of farming - I think I am starting to get the hang of things now. It's about 7:15am here on Red Clover Farms, and I am just getting in from the fields after harvesting this years first CSA crops. It is always so joyous - the first harvest. The crying usually comes later in the season - but fingers crossed for a great year.

So let's see - so much has happened this year - we expanded our Red Clover Kitchen at The All-American Valley General Store - now serving great paninis, salads, soups, pies & more. Just opened our walk-up ice-cream window and will be doing late night steamed cheeseburgers and hotdogs for the summer months. We got picnic tables outside of The General Store for warm summer days. Open mic on Wednesdays is filled with so much talent from around the state - 6:30-10pm. We just started The Strand Ole Opry at The Historic Strand Theater in downtown Seymour - and put on a country bluegrass show once a month - check our web at redcloverblossom.com for details. Red Clover Day Spa and Apothecary just opened across from The General Store - we do facials and massage...We have live talk radio with Gary Christopher every Thursday night from 7-9pm. The All-American Valley talk can be found on ctwsr.com. I was just on channel 3 news.....

Oh, there is just so much goodness that I will be writing about in the future - but let's start this year by coming up with some great ideas of what to do with all of the early spring greens!!! The look on everyones face is the same every year on the first CSA pick-up ----what to do with greens, and where are the peppers and corn???  

chwileczkę  

That's what my grandma would say to me in polish when I was impatient when I was little - it means "Wait a minute!" Everything in due time - eggplant, field tomatoes, corm, cucumbers, peppers - they are all coming - but just not yet! Ok, onto the greens...

Spring 2013 is here!

Welcome all to the bountiful Spring 2013 Season! I have been back on Red Clover Farms for 4 years now, and we are celebrating the start of another season.

What a ride - I'll tell ya. Some of you have been there from the start - the lightning strike, the hurricanes, the farm markets - some of you fine people have traveled all over the state to pick up your produce like a rock-n-roll groupies -  I am so thankful to you all. Without your positive support, I couldn't have continued.
I always tell everyone - it's not all glitz and glamour folks - and believe me, re-establishing a working farm is the hardest physical and emotional challenge I have ever had - but it has also been the most rewarding experience of my life.

Getting to know all of you through the Farm Markets & The General Store in Seymour, has been such a blessing. I've realized the importance of a strong community, and have seen how it can positively impact individual lives. By sharing stories, recipes, knowledge and talents - I have met so many amazing people, and am so happy that I can provide a space where everyone can gather together. One thing that I learned over the years, is that everyone has a story - and everyone has a passion. It's so wonderful to share those joys.

I look forward to seeing you all soon at The General Store!

xo farmer kim

Adopt a New Friend at The Seymour Animal Shelter!

 

 

Candy is a 1 year old spayed smooth coated collie mix. Great family dog and wonderful with children.

Recipes 5/19/2012

You will find Purple Top Turnips, Golden and Ruby Red Beets, an assortment of Green Leaf Heirloom Lettuces, Mitzuna, Tat Soi, Spinach, Tomatoes...what to do with all of this goodness??

Here are some recipes below to enjoy!

Shaved Turnip Salad With Arugula and Prosciutto

Published: November 28, 2011    New York Times

Andrew Scrivani for The New York Times

 

Time: About 10 minutes

4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
Pepper
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.

1. In a small bowl, whisk the vinegar and salt until the salt dissolves.
Whisk in the honey, oil and pepper.

2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Yield: 4 servings.

CST - Community Supported Table

Many of us have heard of, or are in fact members of a Farm CSA - Community Supported Agriculture. A CSA is a farm share where members buy "stock" in a local farmer's season. The memberships are paid for pre-season, which allows the farmer to buy seeds, soil, plants,etc to grow for each member. Each week, CSA members receive a "box" of whatever in growing in the garden that week. Some weeks the boxes could be overflowing with a mix of heirloom lettuces, while other weeks tomatoes, peppers and eggplants are rounding out the share.

CSA is dynamic in so many ways. Farmer's receive working capital to invest into the soil, and members become part of a sustainable community, sharing in the bounties of the harvest.

I have been thinking of ways to pioneer a new community -supported business model.

Our work is grounded in shared values of sustainability, community
Inspired by nature, our weekly menus are prepared using local farm foods.
Ordering from us helps reduce your carbon footprint. We pack our foods in re-usable glass containers, compost waste, and purchase from local farms.
Our ingredients include:

• organically farmed produce, grains, and nuts
• pasture-raised meats, eggs, and dairy products
• unrefined sweeteners
• traditional fatsSustainability is a vision that guides the goals of our organization and our clients. Financial stability, environmental stewardship, and social responsibility are the 3 key facets to our sustainable future. Here at Winding Trail Consulting, LLC we believe that these three facets are not opposing goals of which trade-offs need to be considered at every step. We believe they are symbiotic. Each aspect promotes the other for the greater good of the whole system.

We provide our services strictly to local businesses and organizations because we believe they are the key to a successful local economy and healthy world. Thanks so much for participating in this green revolution. We're proving you don't have to pay a premium to compete in the global internet marketplace to best serve your local customers!

Our mission is to promote sustainable communities through a triple bottom line and system approach (economical, social, and ecological). Please join us in this mission to make our region an better place to live, work, and play.

Business Concept: Creating a Learning Organization
Ecological Principle: Evolution
Organizations evolve following the same principles as nature. Through observation of our natural world and our organizations we can find many parallels that quickly translate into effective lessons. A learning organization is a fantastic model for creating a workplace culture that is innovative, adaptive, and engaged. Learning organizations encourage their employees to explore and try new ideas. They offer a guiding hand to their stakeholders to drive business success, without narrowing the scope of success to that only owned by the administration.
As the environment, markets, and world around us change rapidly we must create organizations that encourage awareness and cooperation across departments and even externally with partnershihp organizations. With this learning culture an organization builds its capacity to adapt and change while discovering new ways of doing business.

Business Concept: Stakeholder Engagement
Ecological Principle: Diversity
When we work together in teams or groups we expect something more than if we all sat apart in separate rooms working on the same problem. When we interact with other people, our environment, or between organizations we create a relationship. Ecology tells us that out of these interactions come emergent properties. This is when the sum is greater than the 2 parts.
Brainstorming, dialoguing, and team building activities are all ways to create emergent thoughts, ideas, and solutions that would otherwise not exist without interaction. Diversity plays a key part in the potential of what can emerge. The greater diversity of people, organizations, and resources you have working, the more potential for creative solutions. We can harness the power of unique mindsets, different backgrounds, and new perspectives.

Business Concept: Partnerships
Ecological Principle: Symbiotic Relationships
Every partnership (human to human, human to organization, organization to organization, human to environment, organization to environment) can be classified and described as one of 4 basic ecological relationships. These are:
Mutualistic: (++) Both benefit, yet require eachother's interaction for that benefit.
Commensalistic: (+0) One benefits, other is not harmed nor helped.
Parasitic: (+-) One benefits, other is harmed.
Ammensalistic: (-0) One is harmed, other is unharmed but does not benefit.
Understanding the qualities and characteristics of these relationships will help us change as well as promote more positive partnerships. Strip your stigma of what you think these mean (like parasitic) and understand that they all have good and challenging qualities. Figure out which is best for each interaction.

Business Concept: Adaptive Leadership
Ecological Principle: Self-Organization
Nature organizes itself into the moste efficient, and more beneficially, the most effective. In the business environment it takes a different and deliberate style of leadership. This leader is a role model of hard work, trust, autonomy, and innovation. There are some very successful organizations that have adapted this flat hierarchy for an organizational structure allowing for employees to create, adapt, change, and own their work. These enthusiastic employees take ownership of their jobs, invest in their company, and know that their co-workers will do their part.
An adaptive leader values process over task and recognizes whole system consequences. This leader is purposefully facilitating the evolution of their organization to adapt to the industrial environment, political climate, and market demands.

Ecological Principle: Limits to Growth

Traditional Economics tells us to grow, grow, grow.... Ecological Economics recognizes limits to growth and other guiding principles that allow for true costs to be accounted for. With a triple bottom line approach (people, planet, and profit) sustainable business goals can be reached over a much larger time scale. The short sighted view of traditional business practices have created a world of fossil fuel dependence and economic recession. Limits to growth are realized by identifying the slow variables in our economic system. The housing bubble, dot com fiasco, and the current economic recession could have been avoided by a simple step back and bigger picture view of how we as businesses and individuals interact with our economic system.

Does this mean you shouldn't grow your business? Of course not. This means there is a better way to grow your business consciously and deliberately. It also means that you are not setting your business up for long term failure for short term gain.

Ecological Principle: Locality

Community could be a physical place or an online group of people connected by a common set of interests and values. Does your business have a sense of place? Meaning, is your business or organization grounded by the cultural norms set by its community? For marketing success we must understand the community system that our business is nested within.

With each locality and community there are finite resources, available opportunities (defined by niches not filled), and social restraints. If your business operates across several communities than your system becomes that more complex and these resources, opportunities, and restraints must be attended to in each. The rule here for entrepreneurs is simple is better.

Claire’s Restaurant – A Community Supported Success Story

Posted on May 27, 2009 | 8 Comments

Last night, my wife and I joined Vermont’s Central and Northeast Kingdom communities in celebrating the first anniversary of Claire’s Restaurant in Hardwick, VT, a place that quickly established itself as a “must stop” experience for those in the area.
Claire’s was founded in May 2008, after four years of effort by its four co-founders. The restaurant employed a community supported business model to raise the necessary capital – 50 community members invested $1,000 each in exchange for restaurant credits. This intimate connection to the community has proven a better-than-expected success, as one of Claire’s owners indicated last night that during its first year it achieved patron numbers projected for its fourth year – nearly every day. Why?
In addition to its beautiful space and wonderful staff, probably the biggest reason is Claire’s chef, Steven Obranovich, who spends time nearly every day talking to local farmers and processors about what’s available, what’s in peak, etc., and then adapted his menu to accommodate those local products. The Claire’s web site describes his task as follows:

From his kitchen on Main Street, our chef plans his menu every day after talking with farmers. Steven is looking for local ingredients at their peak… nourished on the soil and water of Vermont. From there, he begins a journey that might take him down the road to a cheese maker or baker. He considers how the weather has flavored this season’s produce, what local herbs or spices from far away might best bring out that uniqueness, and which cooking techniques are most suitable.

It’s working. Earlier this year, Claire’s announced (proudly) it had purchased between 70-80 percent of its food from within the Hardwick and surrounding communities. Considering the restaurant is located in Vermont’s Northeast Kingdom (translated: cold), this is saying a lot.

During our first summer, keeping up with the rush of business, nearly 70 percent of every dollar spent for the food on Steven’s menu went to farms in our community. The majority of those are within 15 miles, and just a few are farther afield in the Northeast Kingdom. Most impressive were the results for our first winter of operations. During the coldest days from January through March, Steven highlighted our winter bounty so that we increased our purchases to 79 percent directly from farmers and artisans in our communities.

By supporting local businesses, Claire’s and its customers are continually increasing demand for local products, which in turn keeps money circulating in the local economy longer. Everyone is winning.
And the food is spectacular! Claire’s was recently awarded the Editor’s Choice Award from Yankee Magazine for the Best Community Concept, as well as a spot on Conde Nast Traveler Magazine’s Hot Tables list.

"May The Bird of paradise Fly Up Your Nose"

Willie Nelson loved the fact Ryman's Theater (Original Grand Ole' Opry) stage door was right across a narrow alley from the back door to Tootsie's Orchid Lounge and what it had to offer between sets.
He'd skip over for a drink or two, or three, saying "it's 17 steps to Tootsie's, and 34 steps back."

Tootsie's Orchid Lounge is truly the definition of a hole in the wall - it even has bright orchid, purple walls.
But if you are an aspiring country singer, nothing is bigger than singing on the stage of Tootsies. Early country singers, while playing on the Grand ole' Opry Stage would run out of the back door of the Ryman over to Tootsie's, belly up to the bar to wet their whistles, and then run back to the Ryman, up the steps to the stage to continue performing - without the audience even noticing!

I received one of my favorite tidbits of information from an old timer in the back alley of Tootsie's in Nashville Tennessee, about 5 years ago. I was in the back alley with Len, my guitar player, waiting to be called for our debut on stage - and I was so nervous that I was doing anything to distract myself and to calm my nerves. I decided to count my steps from the back door of Tootsie's to the Ryman Theater.
"One, Two, Three, Four........Eight, Nine, Ten.......Fifteen, Sixteen, Seventeen....Twenty-five, Twenty-six...Thirty-three, Thirty-four".

I happily turned around and exclaimed across the alley to Len - "Yep, 34 exactly!"

"Not if your Little Jimmy Dickens"

- A haggard voice startled me from the corner-

I turned around to see a weathered old man with a grey beard sitting on a crate against the brick wall.
"Jimmy Dicken's?" I asked?

The man explained to me that Little Jimmy Dickens was one of the first country singers on the Grand Ole Opry that only stood 4'11 tall.
While most of the performers could manage a 34 step crossing - it took Jimmy 57.

I delighted in listening to his story-telling, and almost forgot all about the butterflies in my stomach. When my name was called out the back door that I was up on stage, I turned around and asked,
"Wait a minute, how do you know all of this?"
He just winked at me and smiled with a glisten in his eyes -
letting me know that he knew much, much more - am I am sure that he knew all of these things first hand!

Well, I have been playing this same old classic country CD here at the General Store for the last week. I just love track it - I keep on hitting repeat, and this one song just cracks me up -

"May the bird of paradise fly up your nose"
"May an elephant caress you with his toes"
"May your wife be plagued with runners in her hose"
"May the bird of paradise fly up your nose"

So I finally googled the darn song, and son of a gun - it's sung by Little Jimmy Dicken's. I guess the songs main theme is when you are really frustrated at someone - instead of lashing out, or bottling things up inside - just wish them well inside your head, and then sing this little ditty to yourself!

Open Mic Reminder - we have lots of great musicians here on Wednesdays from 6:30 - 9:30. I invite you all to come on down to hear the areas brightest stars, and if you are a performer, we would love for you to debut your talent !

this week - keep on singing!

xo farmer kim

Mom's was the original name of Tootsie's Orchid Lounge,

Tootsie Bess bought Mom's in 1960.

She credits a painter with naming Tootsie's. She came in one day to find that he had painted her place orchid...thus the name Tootsie's Orchid Lounge.

She was a singer / comedienne with "Big Jeff & The Radio Playboys". Jeff Bess was the bandleader and Tootsie's husband.

She recorded, "My Little Red Wagon" and "Tootsie's Wall of Fame"

Records recorded about Tootsie's include "The Wettest Shoulders in Town" and "What's Tootsies Gonna Do When They Tear the Ryman Down?"

Charlie Pride gave her the jeweled hatpin that she used to stick unruly patrons.

It is rumored that Roger Miller wrote “Dang Me” in Tootsies.

Famous early customers were Kris Kristofferson, Faron Young, Willie Nelson, Tom T. Hall, Hank Cochran, Mel Tillis, Roger Miller, Webb Pierce, Waylon Jennings, Patsy Cline and many more.

Movies filmed at Tootsie’s include “W.W. & the Dixie Dance Kings” starring Bert Reynolds, “Coal Miner’s Daughter” about Loretta Lynn and starring Sissy Spacek, and “The Nashville Rebel” starring Tex Ritter, Porter Wagoner, Faron Young, Loretta Lynn, The Wilburn Brothers, and Waylon Jennings.

A segment of the Dean Martin summer show was filmed at Tootsie’s.

TNN (The Nashville Network) did a 30-minute show about Tootsie’s, produced by Gus Barba.

Esquire and Penthouse magazines did articles about Tootsie’s.

Willie Nelson got his first songwriting job after singing at Tootsie’s.

The photo and memorabilia lined walls are called the “Wall of Fame”.

Tootsie was known to slip $5s and $10s into the pockets of luckless writers and pickers.

It was said that she had a cigar box behind the counter full of IOU’s from where she had given drinks and food to hungry pickers and writers. Supposedly, at each years end, a bunch of Opry Performers would take all the IOUs and pay Tootsie so she wouldn’t lose the money.

Thrive: Gardening Class Schedule

Growing Edibles / Small Gardens

Thursday, May 24
6:30 – 8:30 p.m.Don’t let a small space deter you from having fresh, home-grown fruits and veggies. Learn to maximize a small yard, patio or window boxes to grow your own healthy and delicious food. This class covers the basics of site selection and preparation, plant choices, and special techniques for using containers and trellises to make the most of your space. Bring your own container / or use complimentary containers / or unique containers available for purchase. Instructors: Farmer Kim / Farmer Raye
Fee: $25 / Registration Deadline: May 17

Weed I.D. and Control
Thursday, May 31
6:30 – 8:30 p.m.

The key to controlling weeds in your garden is knowing the varieties. Learn how to recognize and manage the weeds in your landscape. If there is a particular weed driving you crazy, bring it along for class discussion.Instructor: Farmer Raye
Fee: $25 / Registration Deadline: May 24


Shade Gardening
Thursday, June 7
6:30 - 8:30 p.m.

If you have a shaded yard and think your choices are limited, you're in for a big surprise! Learn about fantastic understory trees, shrubs, and herbaceous plant choices, including many seldom-used selections. The class focuses on plants that work well in combination for a shade garden that looks like a healthy plant community.Instructor: Farmer Raye
Fee: $25 / Registration Deadline: May 31

Edible Architecture Series : $35/class or 3/$95

Edible Architecture : The Herb Spiral
Thursday, June 14
6:30 – 8:30 p.m.Herb Spirals add instant character and edible architecture to your landscape. Spirals are a great way to grow an abundance of herbs and plants in a small space. The herb spiral creates multiple micro-climates for a range of favorite herbs. Starting at the top where it is sunny and windy Mediterranean herbs like rosemary, oregano and thyme are planted, winding down chives to the north, parsley and cilantro to the east, sage, basil and lavender to the south, wrapping up with water cress or flavored mints at the lowest, moistest point. The mix is up to you as you have lots of space and conditions to work with. Herb spirals also extend the growing season by heating up early in the year and stay productive late into the season from the radiant rock heat.Instructors: Farmer Kim / Farmer Raye
Fee: $35 / Registration Deadline: June 7



Edible Architecture : Raised Beds & Terraces
Thursday, June 21
6:30 – 8:30 p.m.

Well placed and designed garden beds can accent the topography of your landscape while passively harvesting water and nutrients, reducing your efforts for a verdant garden. Clearly defined raised beds and pathways help avoid soil compaction, allowing the soil to act as a living sponge and loose medium for plant roots. Starting your garden out with raised beds goes a far way to assure your planting success. Terraces and tiered landscaping gardens add instant architecture and growing space to otherwise uneventful and unproductive slopes. Like raised garden beds on contour terraces passively harvest rain water while stabilizing slopes and show casing gardens in unique and creative ways. Terraces present wonderful possibilities in the garden. They are outdoor living rooms during good weather and form a transition from the outdoors to the indoors throughout the year.
Instructors: Farmer Kim / Farmer Raye
Fee: $35 / Registration Deadline: June 14

 

 

Edible Architecture : The Art of Espalier & Arbors – Growing Vertically
Thursday, June 28
6:30 – 8:30 p.m.

Espaliered plants (pronounced “es-PAL-yer”) are plants that have been trained to grow in a flat plane against a wall,fence, or trellis, though the term has also been used to describe the technique of training a plant to grow a certain way. They are prized for their beautiful vertical accents and for their ability to add ornamental beauty to both compact and sweeping spaces. They can be used either as privacy screens, to adorn bare walls, to define walkways and drives, or to create an edible outdoor room. Providing not only a feast for the eyes, but for the palet as well. Imagine an espalier fruit fence with fanned gooseberries that create an ‘edible room’.Instructors: Farmer Kim / Farmer Raye
Fee: $35 / Registration Deadline: June 21

 

 

Back Yard Ducks
Thursday, July 12
6:30 – 8:30 p.m.

Harvest fresh eggs from your own back yard! More and more people are becoming ‘Flocksters’ and realizing the ease and joy of keeping ‘backyard’ ducks. This “Eggricultural” workshop will cover the basics of raising and tending small flocks, including coop design, garden benefits & insect control, breeds, disease and predator control.
Instructor: Farmer Raye
Fee: $25 / Registration Deadline: June 28

 

Container Gardening
Thursday, July 19
6:30-8:30 p.m.
Explore ways to create winning container plant combinations that transition well throughout the seasons. Learn to design outdoor containers with annuals and perennials that are aesthetically pleasing and horticulturally sound. Design principals will be illustrated and the use of repurposed, recycled, and sustainable materials and containers will be discussed.
 Bring your own container / or use complimentary containers / or unique containers available for purchase.
Instructors: Farmer Kim / Farmer Raye
Fee: $25 / Registration Deadline: July 12


Compost Tea
Thursday July 26
6:30 - 8:30 p.m.Compost tea makes the benefits of compost go farther. Compost tea is a liquid extract of well-made compost that contains beneficial microorganisms and beneficial fungi. By steeping finished compost in water beneficial microorganisms, fungi and plant growth compounds are extracted into solution. It is made in a variety of ways, including with or without aeration, depending on whether it is a soil or foliar feed. It’s used as either a foliar spray or a soil drench, depending on where your plants and pasture has problems.
Instructor: Farmer Raye
Fee: $25 / Registration Deadline: July 19


Native Gardening for Beneficial Insects
Thursday, Aug 2
6:30 - 8:30 p.m.Discover how to attract beneficial insects to your garden using the best native plants for the region. These "good bugs" assist in natural suppression of pests (the "bad bugs") and pollination. Learn about a number of beneficial insects, including native bees, lady beetles, praying mantids, lacewings, and butterflies. Learn how to identify these insects, provide them with habitat, and support them with the plants they need at different stages of their life cycle.
Instructor: Farmer Raye
Fee: $25 / Registration Deadline: July 26

Herbal Workshop
Thursday, Aug 9
6:30 - 8:30 p.m.
Discover how to select fresh and dried herbs and how to make teas, decoctions, tinctures and herbal oils and salves from them. Learn the basics of herbal preparations. Homemade products are fresher, last longer, and are more economical than store-bought herbal products. Make your own herbal tincture to take home.
(Includes a $10 Materials Fee)
Instructor: Farmer Kim
Fee: $35 / Registration Deadline: Aug 2

Nature's Pharmacy
Thursday, Aug 16
6:30 - 8:30 p.m.
For centuries herbs and spices have been used to flavor foods and as medicine. Learn about plants historically used for first aid, asthma, insomnia, sinusitis, bronchitis, revitalizing the immune system, preventing colds and flu, and much more. Discover how to make shopping at the health food store a user-friendly experience.
Instructor: Farmer Kim
Fee: $35 / Registration Deadline: Aug 9

General Store Weekly Newsletter

Make a free newsletter

Sat Feb 4th - "Lonesome Lovesick Blues"

We have a great event planned for "First Saturday" Be sure to check out our website at redcloverblossom.com and click the General Store link. Hope to see you there!

 xo farmer kim

Dinnertool.com

Check out this great site for dinner ideas! http://www.dinnertool.com

Farm Trail Additional Activities

The Kellogg Environmental Center 

The Kellogg Environmental Center is a $1.2 milli

on natural science and environmental educational facility operated by the Bureau of Parks and Recreation of the CT department of Environmental Protection. The design of the Center reflects a deliberate synthesis of form and function which accommodates its multiple missions as a visitor center, an educational program facility, and a technical support facility for the Bureau's other interpretive efforts. The Center houses two public exhibit spaces, two classroom/labs, an exhibit preparation area, a reference library, a nature store, a solar exhibit area, staff offices, and a functional solar greenhouse.

The building incorporates many state-of-the-art solar and energy conservation features including both active and passive heating, hot water, and heat storage systems. The Center currently provides a wide variety of hands-on environmental and natural science programs to schools, civic organizations, and the general public

.

Tuesday - Saturday

9:00 AM - 4:30 PM

(203) 734-2513 Phone

PO Box 435

500 Hawthorne Avenue

Derby, CT 06418

The Osborne Homestead Museum 

The Osborne Homestead Museum was originally a farm house built in the early 1800's. Nothing is known about the original occupants. The first Osbornes to occupy the house, Wilbur Osborne and Ellen Lucy Davis, married and moved into the farm house in 1867. Together, they managed the Estate as a dairy farm, and Mr. Osborne owned and ran several industries in Derby, Ansonia and Bridgeport. Their only surviving daughter, Frances, became a prominent business woman after her father's death. She became the president of the Union Fabric Co., V. President of Connecticut Clasp, Treasurer of the F. Kelly Company, as well as a founding partner of Steels and Busks, Ltd. Of Leicester, England.

Miss Frances Osborne became Mrs. Waldo Stewart Kellogg in 1919. During their marriage, Waldo took charge of the operation of the Osbornedale Dairy, and, with the acquisition of a prize bull, began to improve the herd through selective breeding. The resulting herd soon became famous throughout New England for quality milk production.

In 1951 Mrs. Kellogg deeded the Estate and the farm to the State of Connecticut to be maintained as open space and made available to the citizens of Connecticut. After her death in 1956, the farm became Osbornedale State Park

 May through October 

Thursdays and Fridays, 10 AM to 3 PM; 

Saturdays 10 AM to 4 PM; and Sundays 12 noon to 4 PM.  

Beginning Thanksgiving weekend through mid-December, 

the museum is open for wonderful holiday tours.  

Please call 203.734.2513

Yale's Gilder Boathouse

Frank Gates of Derby undertook to induce Yale to bring its rowing activities to Derby, first in lower Derby near Burtville and later on Lake Housatonic above the dam starting in 1918. Mr. Gates managed to convince Yale's British head coach Guy Nickalls of the suitability of the Housatonic for his crews, and in 1918 the first intercollegiate race was held on the lake with Yale and Harvard competing. At the same time, the Robert Cooke boathouse was dedicated in honor of one of Yale's famous rowing coaches.

The new Gilder Boathouse pictured below was completed and dedicated in October, 2000. This world class rowing facility is a magnificent architectural achievement and ushers in a whole new era of excellence for Yale rowing.

Frank Gates of Derby undertook to induce Yale to bring its rowing activities to Derby, first in lower Derby near Burtville and later on Lake Housatonic above the dam starting in 1918. Mr. Gates managed to convince Yale's British head coach Guy Nickalls of the suitability of the Housatonic for his crews, and in 1918 the first intercollegiate race was held on the lake with Yale and Harvard competing. At the same time, the Robert Cooke boathouse was dedicated in honor of one of Yale's famous rowing coaches.

The new Gilder Boathouse pictured below was completed and dedicated in October, 2000. This world class rowing facility is a magnificent architectural achievement and ushers in a whole new era of excellence for Yale rowing.

Indian Well's State Park

The state of Connecticut first obtained 151 acres for a recreation area in 1928. This stretch of the river was once a ship building center owned by the Leavenworth family. Ship building declined after the War of 1812. A community of homes in an area of Indian Well known as The Great Plain" was buried under Lake Housatonic by the creation of the dam.

It was also the site of Camp Irving, a Boy Scout encampment during the 1920's and 1930's. It is now a state owned and managed facility established in 1927. It offers boating, fishing, picnicking, swimming, hiking, and a sports field.

The legend of the falls at Indian Well--something we are not able to verify--is that an Indian princess killed herself by jumping off the top of the falls, in anguish over her forbidden love of a rival tribe's favorite son. One version of the legend has her young lover also leaping to his death after he discovers her body at the base of the falls.

Olde Derby Uptown Burial Ground

This is reputed to be the oldest public burial ground in the United States.

One hundred years before the Revolution, the first inhabitants established this community cemetery on its present site, a ridge overlooking the Naugatuck River.

The oldest remaining marker is that of Rev. John Bowers, the resident clergyman who died in 1687 after serving as parson of the First Congregational Church for 12 years. The cemetery is the resting place of soldiers who fought in King Philip's War (1675-76), the three French and Indian Wars(1675-76), as well as the Revolution and Civil Wars. Indians and slaves and freed slaves are also buried here.

Downtown Seymour

After crossing the bridge and going under the Route 8 overpass, continue to the traffic light before the train trestle, staying to the right. At this traffic light, turn right onto Seymour's Main Street. The first building on your right is the Strand Movie Theater. This building owned by the Knights of Columbus for many years houses not only the movie theater but has a large open floored reception area on the second floor. The movie theater has been in existence for over 50 years and in 1997 the theater's interior was restored to an art deco style of decor. Price of a ticket was once only 25 cents for a double feature, cartoon and newsreel. Today a ticket to see a movie is still a bargain at $2.00. Movies are regularly shown Thursday through Sunday.

On the corner of Main and Bank Streets is Rogel's Clothing Store, a longtime Seymour business. It was on this site in August of 1900 that the Valley National Bank opened for business. In 1905 the Bank, due to increased business, moved from this location to further down Main Street to where today the Fleet Bank is located. Over the years the bank has gone through several mergers and even in 1981 a large fire. After the fire, the bank building was enlarged and now has expanded to cover much of the area to the left of the original bank building.

Main Street has changed over the years. Many of the bustling family businesses that lined the street are long gone. However, the Humphreys and Beach Block buildings built in the late 1800's still stand and the friendly family butcher shop still opens its doors every day to the smell of sawdust on the floor and the sight of cold, red fresh meat being cut to order.

We suggest you now park you car on Main Street and walk the brick sidewalks to acquaint yourselves with the many unique antique shops that are revitalizing and renewing the downtown area. Along Main and Bank Streets you will find wonderful shops filled with unusual and colorful trinkets of yesteryear - something for everyone who remembers yesterday! Not only does Bank Street have a number of quaint shops but it also has a large multi-dealer antique shop where everything from the smallest glass paperweight to a large wooden sideboard can be found.

As you explore more of the downtown area, you will notice on the corner of Main and DeForest Streets, Seymour's prominent Post Office that was built in 1916. Across the street from the Post Office is the New Haven Copper Company factory and office complex. This is a business that has been in operation since 1848, a short period of time before the Naugatuck Valley was considered the center of brass and copper manufacturing in America. It's mainstay of production is sheet copper on all lengths and gauges, however, it was the first mill to roll copper on a new-type mill previously only used in the steel industry. The company has gone through many ups and downs in its long history, including a devastating fire in 1986, but has always been able to beat the odds and remain one of the leading industries in the town of Seymour.

Just behind the Post Office on the corner of DeForest and First Streets is Seymour's town hall. The original structure built in the early 1900's is to the left. Because of a rapidly growing population, more space was needed for local government offices and records and an addition was added several years ago. You will notice on the front lawn to the right of the main entrance is a metal statue of a boy and girl standing under an umbrella. Originally this statue was a beautiful water fountain with the water cascading over the umbrella and graced the lawn of the home that was situated in this area. For many years the boy and girl statue were lost - many didn't even know that they ever existed. In the early 1980's the statue was found in the basement of an abandoned building and the Historical Society had them restored and in 1985 presented them to the town of Seymour, asking that they grace the property that they had once adorned.

You will also notice that a short distance to the right of the boy and girl sits a large bell. This bell originally hung in the bell tower of Center School and each day of the school year was faithfully rung calling the children to school. When the town of Seymour decided to sell the building, the historical society was given permission to remove the historic bell and in 1989 had it placed here for all, young and old, to appreciate.

On DeForest Street to the side of the town hall, is the Citizens Engine Company #2 firehouse and the headquarters of the Seymour Volunteer Ambulance Association. The history of this fire company goes back to April of 1882 when a disastrous fire easily consumed a large three story furniture warehouse, two other stores and an adjoining house. This tragedy brought about the organizing of Seymour's all volunteer fire department.

The first engine was a $600 second-hand fire engine that was pumped by hand. In October of 1882, the original fire fighting brigade was called the Ocean Fire Company #1, named for the type of hand pump used as a main weapon against flames. In November of the same year they once again changed their name to the Humphrey Engine and Hose Company #1. By early 1884 enough capitol had been raised by the citizens of the town for the fire company to purchase a new steam engine for $3,100. Thus in August of that year the Company changed its name for the last time to Citizens Engine Company #2. The next year, 1885, a wooden bell tower was constructed on the one bay firehouse and a bell was installed. During an alarm, the first man to arrive at the engine house would ring the bell, and the second man would light the fire on the steam engine.

In 1891, the town appropriated money to build a new firehouse. The original one bay house was to be moved to the rear of the lot and used as the town hall. A new two bay brick with granite trim engine house was built. A brick bell tower was constructed and used, not only for the alarm bell but also for hanging wet hoses for drying.

As the town grew so did its emergencies which meant more room for newer more advanced equipment was needed. In 1973 a committee was authorized to secure plans and costs to construct a firehouse for the Great Hill Hose Company which oversees, even today, emergencies in the Great Hill section of Seymour and for an addition to the present two bay firehouse downtown. The ground breaking ceremony for the addition was in March of 1975. The new addition consisted of three bays for the fire company and an additional bay to house ambulances and quarters for the volunteers of the Seymour Ambulance Association. This new addition would cost $430,000. Credit has to be given, in that the fire company has insisted on retaining the 1892 engine house, tower and alarm bell. Today this original building to the left of the new addition is used as quarters for the Company, the meeting room on the second floor has been refurbished and the first floor has been renovated to include anew kitchen, a picture gallery and housing for the Company's antique fire apparatus. All this work was done at the expense of the Citizens Engine Company. There was no cost to the taxpayers of the town of Seymour. In 1978 the brick exterior of the 1882 firehouse was restored and from that time on , when further restoration has been needed, the fire company made sure it was done and the 1882 has been kept in excellent shape.

Southford Falls

Southford Falls borders Oxford and Southford, which is part of Southbury.  This park has long walking trails with a lovely covered bridge at the bottom of a tumbling stream. There is a popular fishing pond that turns into an ice skating area for the winter. 

One can see little evidence of the vast industry that was present in the eighteen hundreds. Various sawmills and grist mills were operated till 1855 when a vast paper mill was built.   In 1901 The Diamond Match Co. of NY purchased the company.   A fire destroyed the area about 1925 and the remains were sold to the Ansonia Water Co.

Quaker Farms

Many of the homes in the Quaker Farms area are from the original families of Oxford. Quaker Farms was originally called Quaker's Farm. Legend has it that before the first settlers came in 1680, there along the road lived a Quaker. He lived in a house by a babbling brook, in an open field, below the mountain. He never married. And so, the area was called Quaker's Farm. Of course, there is no proof to this story.

As you drive along the road here, you will see many historic homes dating back before the American Revolution. For a definitive look at all the historic homes in Oxford, read Early Houses of Oxford, published in 1976 by the Historic House Committee of the Bicentennial Commission in Oxford. Most of the information here came from that publication.

The sample houses here are the Hawkins House at 410 Quaker Farms Road and the Perry-Pangman House located at 411 Quaker Farms Road. This house is sometimes referred to as the "Flagg House" because of a later owner.

Little-Laurel Lime Ridge Park

Off Route 334

Seymour, CT

This park offers visitors scenic views to enjoy while engaging in vigorous, often challenging hiking trails. Bike trails are also available.Little-Laurel Lime Ridge Park

Tomlinson & Laurel Ridge Roads, Seymour, CT 06483

Open: Dawn to dusk, 7 days a week

209 acres including wild woods with extensive but partially developed hiking trails. Spectacular views of Housatonic River and Valley. Noted for its limestone caves and get-away-from-it-all atmosphere.

All American Valley Farm Trail

Rich’s Dairy Farm 

Homemade ice-cream 

In the middle of a very large old farm, belonging for many years to the Ajello Family, is some of the most scrumptious home made ice cream parlor in Connecticut. This is a must stop between April and November. Families come from far and wide for a taste of this creamy, delicious ice cream. While waiting for your order, you have a wide view of the countryside amidst the corn fields and cows mooing in the barn. The children are encouraged to scamper over to have a look at the cows and see any new additions to the herd. 

691 Oxford Road Oxford, CT 06478   (203) 881-1040

 Schreiber's Farm

Fresh hen and duck eggs

The Schreibers have occupied this farm for almost 70 years. Corn fields can be seen in the summer and pumpkins in the fall. The Schrieber Farm, consisting about 400 acres, was bought by the Schreibers in 1910 from a Mr. Ryder. It was originally a dairy farm and has been a farm since the early 1600s. 

571 Quaker Farms Road Oxford, CT 06478   (203) 888-0832

McConney's Farm

Artisan Maple Syrup

The barn on the McConney farm was built in two parts. The right side was built in 1709 with lumber originally used in a barn built at great Hill. the left side was built in the 1850's. There's a story passed down that the man who shingled the room climbed down from his ladder & marched directly off to the Civil War.

During the Revolutionary War, Hessian soldiers camped on this property while in pursuit of Rochambeau. when the soldiers cleaned their straw mattresses carried from Germany, they left behind a straw seed. today, this very distinctive straw still grows in the area and is called Hessian Bed Straw.

There is a rather spectacular view of Lake Housatonic down below from the field adjacent to the barn.

795 Roosevelt Dr, Derby, CT 06418  203.735.1133

Bomba Brother's Farm

Beef & Pork

Bomba's Farm still has sweet corn and vegetables. They are also taking orders for custom beef and pork. They have all of your fall crops including mums, corn stalks, ornamental corn, pumpkins, winter squash, and mulch hay. They carry Hannon's Honey from Southbury and Maple Syrup from Lamothe's Sugar House in Burlington. They also have fresh pies and doughnuts.

79 Great Hill Road, Seymour, Ct 06483  203.735.2862

Little Bit Farms

Pony Rides

Little bit farm is a friendly professional facility where they pride themselves on the care of the horses. They also have riding lessons, pony parties, horse boarding, horse leasing, horses for sale and also have active show schedules. They also offer Ct's Buck's Icecream.

111 Bungay Road  Seymour, CT 06483   203-881-0460

Little Bit Farm is open year round!

The All-American Valley

Farm & Factory,

Mill & River

this is my town

Indians & European Settlers

we lived as neighbors

Trading Posts & Far-off Ports, 

they came with tall sailing ships.

Grist Mills, Corn Mills, Paper Mills & Blacksmith Shops

our falls powered  these industries.

David Humphrey & Merino Sheep

even George Washington wore our wool suits.

Cotton, Cloth & Furniture, 

Tools, Augers & Bits,

Brass, Copper & Wire

we had enough to keep busy.