The seeds have arrived,
This season's apprentices are hired,
Last season's numbers are entered into quickbooks,
10 healthy lambs bounce around their mommas (7 ewes still to lamb),
The hens are laying plenty of eggs,
The horses are beginning to shed during their morning brushing,
The root cellar is looking more spacious,
Jeff's calendar is filling with sheep shearing jobs
(Yesterday he took the ferry to North Haven to shear ),
The cats and kids are getting goofy with the warm air and sun,
And our heads swirl with farm plans and ambitions...
It is hard to stay calm when the soil thaws, even if it is still February.
|Eggs waiting to be washed. |
We keep the hens' nesting boxes bedded with plenty of wood shavings, making for very clean eggs, as you can see.
|Wonderful, rowdy, triplets!|
Wondering what to do with big rutabagas at the end of winter? The potato latke recipe, found in our December 7, 2010 post, is very adaptable and can be made with any root vegetable. My friend and CSA member, Sarah, reminded me of this yesterday. She makes a yogurt dip to go with the latkes (recipe below.) The dip is also great with roasted root veggies, either cut as sticks, like fries, and/or rounds. If you're short on time, sour cream is great with latkes, too.
Sarah's Yogurt DipIngredients:
1 C. plain yogurt
1 clove garlic, chopped fine
1/2 tsp. ground cumin
1 tsp. lemon juice
1/4 - 1/2 tsp. salt (depending on how much you salt the latkes or roasted veggies)
If you want a thicker dip, strain the yogurt by placing it in a coffee filter or dish cloth over a ball jar, with just the rim screwed on to hold the strainer in place. Strain for 1 to 2 hours. This will yield about 1/2 cup of strained yogurt.
Otherwise, simply mix all ingredients together, and adjust seasonings to taste.
January 31 CSA Share
Pickled hot peppers
Frozen green peppers
Frozen chard or broccoli
February 14 CSA Share
Sweet pickle relish
Frozen green beans