Some System Updates!

Heres a quick update on the greenhouse aquaponics system in Delaware.  Unfortunately I havent been down there frequently enough to take care of it as much as Id like, but Ive got a radial flow filter built, and I just need a larger pump and tubing to hook up the sump tank and second grow bed.  Ill be working on that in the next few months.

My buddy Graham in Trenton, NJ has been working on his indoor IBC tank setup.  Here are some photos that I took.

Also in Trenton, my friend Jon built this really cool bookshelf with an integrated fish tank.  I talked to him about making the bookshelf above the fish tank into a small grow bed with lights mounted under the shelf above.  That would make a slick bookshelf / aquaponics system.  Check it out!

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Were in the paper!

That might even be what brought you here! Whether you saw us in hard-copy or youre here on your own, rest assured that were mighty excited about your visit to our website!

Take a look around the different pages, read some previous posts, and feel free to ask us some questions! Interested in a specific topic? Wondering about something on the farm? Just want to say hi? We welcome conversation!

As for what we have available this week, we offer the following for your gustatory pleasures:

• Radishes
• Arugula
• Mizuna (a very tasty, mild Asian green)
• Bok Choy
• Oregano
• Chives (garlic and standard)
• Swiss Chard
• Limited Spinach
• Limited Kale

Were a bit light this week on our lettuces, but no worries. Theyll be back soon!

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Lone Duck Updates

Well, lets share the big news first: Little Duck has hatched! All is well and were thrilled- its amazing how quickly you can fall in love with someone so little! Of course, the practical part of this update is to share that our on-farm hours will remain the same (1-6 p.m. on Tuesdays, and other times are available- just ask!).

In other news, you may have seen this article about different kinds of fish that pose a risk to your (or the environments) health. If you havent, Id encourage you to click on the link- its a good starting point. There are a lot of other articles out there if youre interested in learning more about your piscatorial choices, but the number one thing to keep in mind is that neither farmed or wild-caught fish are inherently better. It all depends on which kind of fish and how theyre caught and managed.

While we may not be able to provide for all your fishy desires, Lone Duck Farm tilapia is sustainably raised, farmed without antibiotics and with strict safety measures. Fresh tilapia is a firm and flaky white fish (its much firmer when fresh than the frozen packages youll find in the grocery stores) and we are more than happy to discuss the details of why you can feel good about this choice!

Contact us today to talk about getting some delicious tilapia for dinner!

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Breaking out the kale!

Just in time for Memorial Day weekend and all the grilling that entails:

 

Garlicky Grilled Kale Salad

with Grilled Bread

 

Source

 

 

Serves 4 to 6

For the salad:
2 bunches (about 1 pound) kale, washed and dried
3 tablespoons grapeseed or other high-heat oil, divided
1/4 teaspoon salt, plus more for bread
2 thick slices sourdough bread (about 3/4-inch thick)
1 small garlic clove
2 tablespoon shaved Parmesan (optional, see Recipe Notes)

For the dressing:
1 large garlic clove
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 tablespoons grapeseed oil and 1/4 teaspoon salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining tablespoon grapeseed oil and sprinkle with a little salt. Rub the small garlic clove over both sides of the bread.
Preheat the grill or grill pan to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp and lightly charred on both sides, 1 to 2 minutes per side. Roughly chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside.
To make the dressing, grate the large garlic clove with a microplane (or use a garlic press) and combine with the lemon juice and 1/4 teaspoon salt in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the chopped kale and toss to coat. Add the bread cubes and toss. Transfer to a serving platter or bowl and garnish with the cheese, if desired. ?

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