Farm Feature: Red Moon Farm

                We’ve all heard the saying “Beauty is only skin deep, true beauty comes from within”. If you’ve been to the Rose City Farmers Market you know how gorgeous everything from Red Moon Farm looks. However, it’s all that goes on behind the scenes and the people who lovingly care for it that makes Red Moon Farms truly beautiful.

                Justin and Jessica Bullock met in college while studying religion. After college Justin went off to do mission work overseas and Jessica began volunteering with World Hunger Relief in Waco. Each of these experiences sparked their passion for sustainable farming. They would go on to work on farms all over the country before settling down on the land Jessica’s parents, Mr. and Mrs. Studinka, purchased in Van. Thus began Red Moon Farm.

                Justin and Jessica are committed and passionate about sustainable farming. No pesticides or chemical fertilizers are used and great care is taken to build healthy fertile soil. Passionate about conserving water they use a special irrigation system which you can read more about here. Their happy chickens and bees each have important roles on the farm keeping everything fertile and pollinated.

                In their words Justin and Jessica believe that “honest food builds strong communities”. Community is so important to local foodways. It builds relationships that benefit both the farmer and the consumer. From giving cooking recommendations to customers, asking advice from seasoned farmers, and giving advice to new farmers, to letting a couple of food nerds into their home to write a blog post on them, they go out of their way to help build community in our area.

                Red Moon Farm is a busy place. Beautiful produce, happy chickens, and bees that make the most delicious honey. In addition, Jessica makes homemade soaps and personal care products, while Mrs. Studinka grows gorgeous flowers, all of which you can find at the market for purchase. Everyone works hard and they make a wonderful team. As busy as farm life can be, they are the most serene, patient, and incredibly loving family. Much like the other farmers we have visited, we felt incredibly welcomed and could feel the love this family had for one another.

                As we visit more farmers we notice a common theme; the love of family, community, and great food. They are the values that each farm and this blog are built upon. Justin and Jessica couldn’t be a better example of these values in action. Our community is blessed to have them.

Thank you to Justin, Jessica and the Studinkas for having us over. 

We were blessed to prepare with the family a delicious meal consisting of a Chili and Mustard Rubbed Roasted Chicken, Marinated Summer Vegetables, Baked Tomatoes, and a Tomato Lemon Basil and Red Onion Salad. Recipes will be up soon!

Creamed Kohlrabi Gratin

Creamed Kohlrabi Gratin

Kohlrabi is a versatile member of the turnip family. The leaves are edible and resemble collard greens in both taste and texture. Once peeled, the bulb resembles a green apple. The flavor is reminiscent of broccoli and mild radish. The bulb is great shaved raw in salads or coleslaw, grilled, or roasted. For the potluck dinner, I felt it important to utilize the entire vegetable. This recipe is a take on the southern classic creamed collards. I mix in the diced bulb half way through to provide a contrast in texture.

Ingredients

6 kohlrabi

1/4 lb bacon, diced

1 white onion, sliced thin

1 Tblspn olive oil

1 Tblspn brown sugar

1 tsp red pepper flake

1 splash pepper vinegar 

1/2 tsp mustard powder

1 cup heavy cream

1/3 cup milk

1 Tblspn & 1 tspn flour

4 Tblspn butter

1 cup breadcrumbs

1/4 grated Pecorino Romano cheese

Salt and Pepper to taste

Preparation

1.  Prepare the kohlrabi by separating the green from the bulb. Remove the stem and tear the green into pieces about the size of half a dollar bill. Peel the bulbs and wash along with the greens in cool water. Once cleaned,separate the bulbs from the greens. Dice the bulb into 3/4" pieces and set aside. 

2. In a Dutch oven, cook bacon in the olive oil over medium heat until the fat is rendered and begins to brown. 

3. Add onion and sweat until translucent. 

4. Add the kohlrabi greens, stir, and cover. 

5. Cook covered, stirring occasionally, until the green wilt to half their original volume. 

6. Add in sugar, red pepper flake, mustard powder, vinegar, and dice bulbs an cook over medium low heat until the greens are tender and the bulb  still has a bit of bite to it. 

7. In a separate pot, melt 1 Tblspn butter and whisk in flour to form a roux.  Cook 3 minutes stirring briskly until it begins to smell nutty. 

8. Stir in milk first, then cream and then bring the mix to a simmer. 

9. Add the milk and cream mixture in with the kohlrabi and return to a simmer. 

10. Taste the mix and add salt and pepper as is needed. 

11. In a separate bowl mix the remaining 3 Tblspn butter with breadcrumbs, and cheese. 

12. Spread the breadcrumb mix evenly over the top of the kohlrabi. 

13. Place dish under the broiler until golden brown. 

14. Remove from oven and allow to cool for 5-10minutes before serving. 

Potluck

Ryan and I share a desire to foster a sense of community between the farmers and the people of East Texas; a passion which is shared by many, including Justin and Jessica of Red Moon Farm.  We were thrilled when they invited us to a potluck on their farm.  Food has such a powerful ability to connect people.  It can take you back to fond memories and create new ones.  Our similarities are highlighted and our differences celebrated when we share a meal and commune with each other.

CSA members and market friends gathered at Red Moon Farm on Sunday evening for a wonderful meal. All the dishes were created using ingredients from the CSA or Farmers Market. I am kicking myself for not writing down all of the dishes, but I was too busy eating EVERYTHING! We brought a Kohlrabi dish (Creamed Kohlrabi recipe here) because we knew it was an ingredient many weren’t familiar with. M+K Provisions brought some delicious pork buns, and some blondies that were way too good to be gluten free! Justin and Jessica made a couple of wonderful tarts. Colby from Whistler’s Farm brought deviled quail eggs (of which my daughter ate half) that were as yummy as they were adorable. Everything was so bright, colorful, and full of flavor!

After the meal, Justin and Jessica gave everyone a tour of the farm, answering questions and showing where all their hard work takes place. Great conversation by a campfire was the perfect end to a beautiful day getting to know so many people who are passionate about local food. It’s always special to create a dish and share it with the hands who lovingly nurtured the ingredients from seed to your plate. Sunday’s potluck was extra special because it was multiplied and shared with so many wonderful people.

We can’t wait to go back to visit with Justin and Jessica, and bring you another post getting to know them and Red Moon Farm a little better.