This is one of my favorite pieces written about us since we started. BN Heard is a blogger for Grit Magazine and had this post about the Williamsburg Farmer’s Market
Worm Poop, Kale and Hammered Turnip Greens
6/9/2014 10:27:00 AM
Tags: Colonial Williamsburg, Farmers Market, Williamsburg, Virginia, Dinosaur Kale, Tuscan Kale, Lacinato Kale, Baby Turnips, Cast-Iron Skillets, Turnip Greens, Roasted Turnips, Butternut Squash, Worm Castings, Worm Poop, The Tractor Guy, BN Heard
My family and I love going to the Farmers’ Market each Saturday morning in Colonial Williamsburg, Virginia. We get a cup of coffee, study folks’ dogs and buy things we can’t live without like boiled peanuts.
The Williamsburg Farmers Market is a wonderful place to study people, plants and poop. That’s right – poop! My gardening is limited to growing stuff in pots, but I still take every opportunity I can to learn new things.
Selling Worm Poop at the Williamsburg (Virginia) Farmers’ Market
On this particular morning, I studied the “Worm Poop” that the folks from the Moose Hill Worm Farm sell. The “Worm Farmer,” Bill Clark, used to be an air traffic controller, so it makes perfectly good sense to me that he transitioned into worm farming in Gloucester, Virginia.
Doesn’t it to you?
Mr. Clark, or perhaps it would be better to say, Mr. Clark’s worms produce worm poop that he sells as a soil amendment rich in all kinds of nutrients. Evidently, these worm castings help plants suck in all the essential things they need to grow bigger and faster and prettier.
Mr. Clark keeps coming back each Saturday morning, so I’d say his worms’ poop must work pretty well.
I love kale, I love making kale chips; I love it so much that I sometimes buy too much. On this particular Saturday, I was attracted to the “Dinosaur Kale.” I had read about it, but hadn’t seen it at the farmers’ market before. Dinosaur kale is also known as Tuscan kale or Lacinato kale.
Dinosaur Kale or Tuscan Kale is sweeter and more delicate
This particular kale gets its dinosaur moniker due to the bumpy look of its leaves. It does look somewhat “prehistoric.”
Lacinato kale is often used in such Italian dishes as minestrone or ribollita (twice cooked soup). Compared to other kale varieties, it has a somewhat sweeter and more delicate taste. You wouldn’t think that something that looked like a dinosaur’s skin would be sweet or delicate.
I also brought home a nice little bunch of baby turnips. Turnips are something that some city folks won’t touch. I don’t understand it – they are scrumptious.
Turnips are also pretty forgiving in the kitchen, in my opinion.
My preference is to roast them. I started mine off in a cast-iron frying pan with butter and sugar and allowing my concoction to caramelize. Then I added a little balsamic vinegar and put them in a baking dish to roast for a little while.
Greens from Baby Turnips begging for a shot of rum
Please note that I never keep up with how much I use or how long I cook things. I use what I have, taste it and “eyeball” it while it cooks. It’s what my mama did – it’s what I do.
A couple of times (maybe just once), I spooned the sauce back over the turnips while they were roasting. When they finished, I threw in some roasted butternut squash and served the mixture over polenta. Everything goes better with grits.
Hammered turnip greens?
Sure… just add rum …
As I was cooking the greens from the baby turnips, I poured in a little rum. No recipe – it was just on the kitchen counter. The rum looked like it wanted to get in the cast-iron skillet with the greens. I added capers and some diced onions to the greens as they cooked. Right before I “bowled them,” I hit them with a squeeze of lemon. The lemon juice is my secret ingredient.
At least it was the secret ingredient on this day, because a lemon was on the counter. I do enjoy a splash of lemon on turnip and beet greens. Try it sometime …
Whether you are just hanging out, hanging in there or hanging on – do it “Like a Hair in a Biscuit.” If you’ve ever seen one; you know what I mean.
To stay up to date with the latest information in the composting industry to may visit our composting latest news. On the other hand in case you’re new to worm farming and desire to start professional worm farming now get a copy of our how to make a worm farm ebook.
Worm farming is a huge step toward making our planet a bit greener and your family friendly. You will not find an easier way to do that than worm farming. Beneath, you will find out just what worm farms are and understand the benefits of worm farming. You’ll feel better about yourself knowing that you did your part to help earth.
People that are interested in worm farms frequently use food bits so that they can be decomposed by the worm farm. What the worms excrete is called castings, or vermicompost. This is then used to fertilise the garden, the grass and other places. The food bits become worm compost, which compost is full of nutrients and minerals. This can be a great solution without using commercial fertilisers for garden fans and people looking for an organic and 100 percent natural means to enrich ground. Should you be contemplating starting a worm farm, you should look for the two common worms. These are the Red Earthworm (the Lumbricus rubella) and the Red Wiggler (the Esienia foetida).
It is possible to determine if you’d like to produce a worm farm on a small scale or on a large scale. You may also discover that many of the commercial farms sell the worm casts or the vermicompost and the worms. The organic compost is sought after. Or, should you not care to purchase it you could always make your own. In the neighbourhood you are going to become the next seller with a little research on the topic!
The best part about worm farming is you could do it in your own backyard. You can even do it in your kitchen, if you need. Composting bins or vermiculture bins (worm-farm bins) can be purchased on line. Nevertheless, worm farming can be started by you with a couple simple containers like buckets, plastic bins, metal containers, wooden crates and many other items, of your own.