Farm Field Day 2017

Join us on Saturday, September 23 to celebrate local farms and food!

* Family Friendly - bring the kids dressed to play outside

* Free event, no preregister required

* Tour the farm, visit livestock and gardens

*  Farm Stand - Shop that day or pre-order through our Online Stores for pick up that day.

We'll show you how we raise our food using only organic growing practices and managed grazing to keep your vegetables, eggs and meat clean and healthy.

Farm Location

22000 Berchtold Road
Chillicothe, IL
GPS locates our farm correctly.  Look for our Farm Field Day signs. 

Schedule for Field Day

1 p.m. -  Farm Open for Visitors
 
Farm Stand Open
Our farm stand will be stocked with BBF Pastured Pork, Chicken and our Grassfed Beef plus our own delicious chemical free apples.   Pick up your supply of Maple Syrup and try the new Certified Organic Olive Oil from California.  Bring your cooler and reusable bags!
 
Open throughout the day until approximately 4:30 p.m.
 
Meet the Animals
Visit the animals including Bonnie the Jersey milk cow, Missy the horse, baby piglets and baby chicks.
 
 
2 p.m. - Potluck Lunch
Bring your appetite and a wholesome dish to pass if you would like to eat lunch.  Keep your contribution simple and real.  The farm will be contributing something delicious from our Pastured Grassed Meat supply.
 
 
3:00 p.m. - Farm Tour
We'll tour the new farm including vegetable garden, pastures, livestock and the new construction of our passive solar home.  We'll share our passion and knowledge about growing local organic food.  This is your opportunity to see how and where we are growing your food.  Ask questions, gain knowledge and just enjoy the view.
 
Families with little ones can move at their own pace or stay with the group.  Above all, enjoy yourselves! 

 


 

What to Bring 

If You Eat Lunch
Our goal is to use as little single use plastic as possible.   Please help us achieve this goal by bringing the following:

Reusable Water Bottle

Plates

Flatware

Wholesome Dish to Pass - keep it real, keep it simple

Preparing for a Day Outdoors

We will be spending the day outside.   Please consider the following to help make you and your family more comfortable:

Sun Hat

Sunscreen

Play Clothes for Kids - we're on a farm!

Comfortable walking shoes - our ground can be uneven
 

 

Directions to the Field Day

PLEASE NOTE:
The Field Day will take place at our new farm located at 22000 Bertchtold Road, Chillicothe.  
 
Online mapping will work for this address BUT internet is sketchy once you get close.  Look for our signs to help point you in the right direction once you get close. 
 
Cell phone service is also limited at our new location.   If you have a problem getting to the new farm, you can try contacting Anita or Brian by text or phone at the following:
 
Anita: 309-231-9290

Brian: 309-231-9280

 

 

Here are some of the characters you will see....

 

Laying Hens

 

   

Bonnie Our Jersey Milk Cow

 

 

 

 

Missy the Horse                                                                  Baby Pigs                                                

    

 

Grassfed Beef

 

 

 

 

 

  

 

 

Broad Branch Farm BBQ Pulled Chicken

Start with an excellent chicken from Broad Branch Farm

1 - Pastured Organic Chicken, giblets removed

Salt, Pepper, Organic Garlic Powder

Homemade Organic Barbeque Sauce

2 cups organic ketchup

3-4 T Annie's Organic Worcestershire Sauce (don't substitute or omit!)

Brown Sugar or Maple Syrup

Pan scrapings from roasted chicken

1 tsp organic mustard OR organic mustard powder

1 - 2 tsp organic garlic powder

Freshly ground pepper

Salt, if needed

We have prepared the chicken two ways.  The first is a traditional oven roasted chicken in a shallow pan on a rack.  The chicken is seasoned on all sides with salt, pepper and organic garlic powder.  We roast the chicken at 325 until the thickest part of the breast is 160 degrees.  A 4.5 lb. bird will take about 1 hour 40 minutes to roast. 

The chicken is allowed to rest for at least 30 minutes to cool until we remove and shred the chicken.  We scrape all the bits and pieces from the bottom of the pan into a glass measuring cup and allow fat to rise to the top.  If you cannot remove all the good roasted bits from the bottom of the roasting pan, add 1/2 - 1 cup hot water and allow to sit until the bits soften up and can be scraped and added to the glass measuring cup. These bits will be used in the BBQ sauce and have loads of flavor. 

You can also braise the chicken in a crock pot by placing chicken in crock pot and adding about 1 pint of water.  Allow chicken to cook until thickest part of breast is 160 adding more water if pan becomes dry.  Remove chicken and pour pan drippings into glass measuring cup.

Once chicken has rested and cooled, remove the meat from the bones.  Pay close attention to all the places the meat is hiding.  If you spend the time, you will find more meat than expected!  Shred the meat as you remove it. This is more easily done while the meat is warm!  If you cannot get this done when meat is warm,  you can reheat the chicken in a pot of warm water.  Moist heat is better so the meat doesn't dry out.  Set the skin and all other 'non-bone' pieces to the side.  Use all of the skin, bones, etc. to make your chicken broth.

Make Homemade Organic BBQ Sauce

Once meat is shredded, you can make your BBQ sauce.  

Skim fat off pan scrapings and reserve.  Chicken fat is an excellent healthy fat.  Store in the freezer and scrape off as needed.

In sauce pan, add all ingredients including the pan scrapings and combine well.  You decide how sweet you want the sauce by adding sweetener of your choice a little at a time.  Use whisk if mustard or garlic powder clump.   Feel free to adjust any seasoning to your liking especially the organic Worcestershire sauce.  We like a good bit of black pepper in ours to give it some kick.  Heat the sauce thoroughly at a low simmer. 

Add sauce to pulled chicken, heat through and serve.

 

Summer Black-Eyed Pea Salad

Brian's parents, Roger and Sarah, are both wonderful cooks. Roger retired a few years ago and he has become quite accomplished in the kitchen taking on everything from canning tomatoes to baking Lucy a birthday cake! This is a salad they brought to the Field Day on Sunday and it was delicious. It would be perfectly acceptable to substitute basil for the cilantro if you don't have the cilantro.

1/2 lb black eyed peas or other bean of your choice, use canned if you like

1 Bay Leaf (use only if you are using dry beans)

1/2 Red Onion, diced

1 medium cucumbers, diced

2 sweet peppers, variety of colors

2 large tomatoes, diced

1 cup fresh cilantro or other fresh herb such as basil or parsley

1/3 cup balsamic vinegar

1/4 cup olive oil

1 tsp salt

1 tsp pepper

1 tsp Herbs de Provence

1 T sugar

½ cup feta cheese

If you are using dry beans, cook them with the bay leaf until skins just begin to peel back and the bean are tender. We like the crock pot for cooking beans. It is the most foolproof method for not over cooking the beans.   In this case, you want the beans tender but firm enough to stand up in the salad.

After beans are cooked, drain and place in large bowl and allow to cool to room temperature. Add remaining ingredients, toss, adjust seasoning.