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Merrimack Valley Magazine

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Weeding, Sowing, Growing

September 24, 2021 by Dean Johnson

A Look Inside Horne Family Farms

Here’s something rarely heard from a person who just graduated with a degree in economics: “I’m going to become a farmer.”

But that’s exactly what Lowell native Christopher Horne decided when he graduated from UMass Lowell in 2014.

The result is Londonderry-based Horne Family Farms, a half-acre property that maintains only organic practices and last year grew nearly 20,000 pounds of produce that ended up in several local restaurants — including Cobblestones/Moonstones, the Keep, and the Old Court — and dozens of local homes.

The feel-good story is a prime example of how someone can turn a near disaster into an unexpected dream come true. “During college,” Horne, 29, says, “my mom had a heart attack and my dad had a stroke, all in a year.”

 

Both survived, but Horne knew their lifestyles and diet contributed to those health scares. “So at a younger age,” he says, “I started thinking about the food we are eating.”

Horne began shopping at the Lowell Farmers Market and got the itch to grow his own healthy food. Knowing that he was out of his league, he picked up a copy of the book “Urban Gardening for Dummies.”

He volunteered for the nonprofit Mill City Grows, did his research, and even attended The Farm School in Athol. Along the way, he really got bitten by the gardening bug.

During his time at The Farm School, a friend offered to lease him a half acre of farmland in Londonderry.

Horne knew he wanted to use a technique known as SPIN-Gardening, which is “small-plot intensive,” he says. “It’s utilizing every square inch of space with intercropping — tomatoes, for example, with basil and lettuce — all different techniques to maximize every square inch of the plot.”

He believes in “all organic practices,” and that includes no herbicides and no machine tilling. When asked, as a joke, if that means handpicking insect pests from his plants … well … yes … that’s exactly what he does when necessary.

It’s a family operation. His wife, Michaela, is a Lowell school teacher, but once school is out for the summer, she spends much of her time gardening. Christopher’s brother, Marc, is a behind-the-scenes presence and responsible for many of the recipes the brothers have contributed to the pages of Merrimack Valley Magazine. Their sister Jessica and parents, Paula and Mark, also help.

Michaela and Chris (left) of Horne Family Farms prepare for the fall season. They are helped by Barry Francoeur (top right). The farm hosts a successful CSA program and supplies fresh produce to several notable local restaurants, including Moonstones and the Old Court.

“There is a lot of labor up front,” Horne says. “Weed management can be a ton of hard work, and it really can only work on this [small] scale.

“But the plants are doing phenomenally. I really think that I am not even there yet for maximizing our space because I’m still learning as a grower. I think the sky’s the limit. We are so ingrained [that] big-time farms are the only way to grow food. But you can grow an amazing amount of food on a small scale.”

This season, dozens of families paid $650 for a weekly bag of fresh vegetables. Horne’s CSA program is expected to run 18-20 weeks, and the operation has been such a success that he is already lining up a waiting list for next year.

It’s not yet a full-time job for Horne; he picks up the odd weekend bartending gigs at the Old Court, and his wife still teaches. But ask him about his goals, and there is no hesitation.

He is looking forward to a “lifetime of learning” how to farm. “I can’t tell you how special it is to feed people good food that I’m really proud of,” he says. “What’s next, though, is to crush it on this scale and grow as much food as possible.” 

HorneFarms.com

Filed Under: Food & Drink Tagged With: familyfarm, Farm, farming, horne family farms, NH, Organic, Produce

Sourdough Picnic Part 4 – TOMATO BREAD

August 14, 2020 by Marc and Christopher Horne

This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.

Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!

 

TOMATO BREAD

Time: 10 minutes
Servings: 12 appetizer portions

2 large tomatoes, approximately 1 pound
1/4 cup olive oil
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped tarragon

Slice the tomatoes in half and remove all the seeds in the middle. Then dice the tomatoes as finely as you are able to. You can even place them in your blender or food processor to puree if you prefer. Transfer the tomatoes to a mixing bowl. 

Finely mince the garlic and add it to the tomatoes, along with the olive oil, salt, pepper and tarragon. 

This can be served immediately as a fresh topping on grilled sourdough, although it will improve if refrigerated overnight. 

 

 

Filed Under: Food & Drink Tagged With: bread, CSA, natural, Picnic, Produce, Recipe, tomato

Sourdough Picnic Part 3 – EGG SALAD WITH HERBS

July 30, 2020 by Marc and Christopher Horne

This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.

Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!

 

EGG SALAD WITH HERBS

Time: 10 minutes
Servings: 12 appetizer portions

6 hard-boiled eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Hard-boil the eggs by placing them in boiling water and cooking for 8-9 minutes. Transfer them to a bowl of cold water. Wait at least ten minutes before peeling. 

Slice the eggs in half and separate the whites and yolks. 

Place the yolks in a mixing bowl and mash with a fork. Add in the mayonnaise, mustard, tarragon, chives, parsley, salt and pepper.

Roughly chop the egg whites and add to the yolk mixture, stirring gently to combine. This can be served immediately, but will be better if made the day before and chilled. 

Serve with grilled sourdough, or other fresh bread. 

 

 

 

Filed Under: Food & Drink Tagged With: CSA, egg, natural, Picnic, Produce, Recipe, salad

Sourdough Picnic Part 1 – CARROT HUMMUS

July 12, 2020 by Marc and Christopher Horne

This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.

Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!

 

CARROT HUMMUS

Start to finish: 20 minutes
Servings: 12 appetizer portions

1 bunch carrots, approximately 1 pound
1/4 cup sunflower butter
2 tablespoons olive oil
1 garlic clove
2 tablespoon lemon juice
1/2 teaspoon salt

Chop the carrots into 1-inch pieces and gently boil until tender, about 12-15 minutes

While the carrots boil, finely mince the garlic and place in large mixing bowl with the sunflower butter, olive oil, lemon juice and salt. Mix well to combine. 

When the carrots are tender, strain and mash with a hand mixer or potato masher until smooth. Once the carrots are smooth, add in the garlic and sunflower mixture and stir until combined. 

Refrigerate for at least one hour before serving. 

Serve on top of sliced, grilled sourdough bread.

 

 

 

Filed Under: Food & Drink Tagged With: carrot, CSA, hummus, natural, Picnic, Produce, Recipe

CSA Merrimack Valley: Fresh Connections

March 14, 2020 by Marc and Christopher Horne Leave a Comment

Tender spring vegetables burst with fresh flavors. This is a great time of year for healthy local eating. As the farmers markets get going and the CSA baskets start arriving, be on the lookout for the peas and a variety of crunchy vegetables to pair with them. 

In the last few years, avocado toast has grown in popularity among health-minded folks looking for a delicious snack or hearty meal. Using this as inspiration, we’ll swap out the avocado for delicious local spring peas and add a variety of fresh toppings. We’ll garnish the toast with tangy marinated goat cheese and herbaceous microgreens.   

 

MIXED SPRING VEGETABLES ON SMASHED-PEAS TOAST

Start to finish: Overnight, with 1 hour of active cooking time
Servings: 9 appetizer portions or 3 dinner portions

QUICK-PICKLED VEGETABLES

1/2 pound radishes
1/2 pound baby turnips
1/2 pound asparagus
2 cups water
3/4 cup white distilled vinegar
2 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
3 garlic cloves

In a small saucepan, bring the water, vinegar, sugar, salt, spices and garlic to a boil. While the water comes to a boil, wash the vegetables thoroughly. 

Cut the radishes and turnips into quarters, and peel or trim off the woody ends of the asparagus. Place each vegetable in its own container, such as a Mason jar or heat-proof bowl. 

Once the water boils and the sugar and salt are dissolved, turn off the heat and let the pickling mixture cool to room temperature. You can speed this up by adding a few ice cubes. When the mixture is ready, divide it evenly across the three jars or bowls. Make sure the vegetables are all submerged by pushing them down. If you need a little more liquid to cover, simply add a little more water. Seal the jars, or cover your bowls, and set in the refrigerator overnight. 

SMASHED PEAS

1/2 cup extra-virgin olive oil
1/4 cup Greek yogurt
1 cup fresh shelled green peas
1 tablespoon salt
1 tablespoon fresh chopped mint leaves

Seasoning mix:
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Fill a small saucepan with about 1 quart of water and add a tablespoon of salt. Bring it to a boil. Once the water is boiling, add the fresh peas and cook for 5 to 6 minutes until tender. Drain the peas and immediately place them in a food processor. If you don’t have a food processor, put them in a sturdy mixing bowl and get out the potato masher. 

Add in the remaining ingredients — olive oil, yogurt, seasoning, and mint leaves — and process until combined. This will take about 10 to 12 pulses. Scrape down the sides of the bowl and pulse an additional 2 or 3 times until fully combined into a consistent but chunky mixture. 

MARINATED GOAT CHEESE

8 ounces goat cheese crumbles
1/4 cup extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper

Combine all the ingredients in a small mixing bowl and toss gently. 

Set aside to marinate for at least a half hour. You’ll get the best results if it sits overnight. 

TOAST

1 small loaf crusty fresh bread, such as baguette, sour dough, or ciabatta
1/2 cup microgreens (radish sprouts, sunflower shoots, or micro basil all work well)
Quick-pickled vegetables (see above)
Smashed peas (see above)
Marinated goat cheese

Preheat your oven to 350 F. Slice the loaf into 9 equal slices about 1/2 inch thick. Arrange the slices on a cookie sheet and toast for 3 to 5 minutes. 

Once the slices are cool to the touch, divide the smashed-pea mixture onto each slice and spread evenly. Top 3 slices with radish, 3 slices with turnip, and 3 slices with asparagus. 

Spoon out approximately 1 1/2 tablespoons of the goat cheese mixture on top of each slice and garnish with microgreens.   

 

Photo by Kevin Harkins.

While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com

Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products. 

Filed Under: Food & Drink Tagged With: CSA, Farm, farmer, Harvest, herb, market, mushroom, Produce, Recipe, vegetable

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