tag:blogger.com,1999:blog-15819768268582264312024-02-18T21:39:17.079-08:00Buckwheat Blossom FarmBuckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1581976826858226431.post-8986793920286974922012-02-26T15:14:00.000-08:002012-02-26T15:14:03.660-08:00Even if it is Still February<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyA7Graj11plME8_xy-re2slJIR3NzRYxFuPtHhix8OlrqDtIKHMyATv9iY4eSzGKGe_2GNP4siG5I3JcbVs-0ebkfrYDZPutDTbBNFersElSJ6arfUtwQH8Avu-Oh8cLbjYjzEv8l2OR/s1600/IMG_5170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyA7Graj11plME8_xy-re2slJIR3NzRYxFuPtHhix8OlrqDtIKHMyATv9iY4eSzGKGe_2GNP4siG5I3JcbVs-0ebkfrYDZPutDTbBNFersElSJ6arfUtwQH8Avu-Oh8cLbjYjzEv8l2OR/s400/IMG_5170.JPG" width="300" /></a></div>
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The seeds have arrived, </div>
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This season's apprentices are hired, </div>
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Last season's numbers are entered into quickbooks, </div>
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10 healthy lambs bounce around their mommas (7 ewes still to lamb), </div>
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The hens are laying plenty of eggs, </div>
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The horses are beginning to shed during their morning brushing, </div>
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The root cellar is looking more spacious, </div>
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Jeff's calendar is filling with sheep shearing jobs </div>
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(Yesterday he took the ferry to North Haven to shear ), </div>
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The cats and kids are getting goofy with the warm air and sun, </div>
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And our heads swirl with farm plans and ambitions... </div>
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It is hard to stay calm when the soil thaws, even if it is still February.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHPTg-kr3ScFRVn3-IfYzGLv1FLGztc_-cGpOQJAc6mVhPLK6ZB9n6XFIr3xOeuaJuHhJ0Tu-60kz4yOOhO7D47mscP9hyphenhyphen6mdQPzql2BFiD1HAU0G-B0TlEziSRoZw4yx7P3CqU3TckSs/s1600/IMG_5167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHPTg-kr3ScFRVn3-IfYzGLv1FLGztc_-cGpOQJAc6mVhPLK6ZB9n6XFIr3xOeuaJuHhJ0Tu-60kz4yOOhO7D47mscP9hyphenhyphen6mdQPzql2BFiD1HAU0G-B0TlEziSRoZw4yx7P3CqU3TckSs/s400/IMG_5167.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs waiting to be washed. <br />We keep the hens' nesting boxes bedded with plenty of wood shavings, making for very clean eggs, as you can see.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wonderful, rowdy, triplets!</td></tr>
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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.<br />
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<b>Sarah's Yogurt Dip</b></div>
<i><b>Ingredients: </b></i><br />
1 C. plain yogurt<br />
1 clove garlic, chopped fine<br />
1/2 tsp. ground cumin<br />
1 tsp. lemon juice<br />
1/4 - 1/2 tsp. salt (depending on how much you salt the latkes or roasted veggies)<br />
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<i><b>Directions:</b></i><br />
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.<br />
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Otherwise, simply mix all ingredients together, and adjust seasonings to taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionDNMdO-uco82BphEqMOd1MsXRgFJHeAYq2szjJmJXeY7P8z6wfdVakI8RH4GREWZIC34OlK-3bemoyZYAO4Ueosh2AI_PO1RkqqkPb8Qa0hrX0IngGU5nkGXeOKF0oW6vx7rZfMxWkx5/s1600/horse+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HZpgAGZ0-yBmw9H_Mc6pTCbeZZlmEaK409rUAMPJtVN2sNKnXRiUHcsobXl6Ia62N3Xb3PRoI0Dz3xXSG7mMLZb6CyZIXFIKyo77evxu5sQoD3mSNQ4SynYEuzPV0BTpeSeDqiFTBApT/s1600/horse+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HZpgAGZ0-yBmw9H_Mc6pTCbeZZlmEaK409rUAMPJtVN2sNKnXRiUHcsobXl6Ia62N3Xb3PRoI0Dz3xXSG7mMLZb6CyZIXFIKyo77evxu5sQoD3mSNQ4SynYEuzPV0BTpeSeDqiFTBApT/s400/horse+2.JPG" width="400" /></a></div>
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<b>January 31 CSA Share</b></div>
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Carrots</div>
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Potatoes</div>
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Garlic</div>
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Beets</div>
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Onions</div>
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Turnips</div>
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Salsify</div>
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Daikon Radish</div>
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Kohlrabi</div>
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Sauerkraut</div>
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Pickled hot peppers</div>
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Frozen green peppers</div>
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Frozen chard or broccoli</div>
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<b>February 14 CSA Share</b></div>
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Carrots</div>
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Potatoes</div>
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Garlic</div>
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Parsnips</div>
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Leeks<br />
Shallots</div>
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Rutabagas</div>
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Parsley Root</div>
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Endive</div>
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Kim chi</div>
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Sweet pickle relish</div>
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Frozen green beans</div>
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Frozen Corn<span id="goog_1063160109"></span><span id="goog_1063160110"></span></div>
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</div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-25090254906211109922012-01-27T11:32:00.000-08:002012-01-27T11:32:13.790-08:00January Surprise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNvqyFnjr_JsSYX8AOqW76PugJXc4TCcbLh6AFxFYezOgYBYog-w3hFOMsW-3VJbZYg5P5qTvTy-COuhvJtDY-7FYF_0Be4kwRv-MvjSvtOdIIukHNO7WCcYcKfTgpi03UMuGLj8p2Acb/s1600/lamb+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNvqyFnjr_JsSYX8AOqW76PugJXc4TCcbLh6AFxFYezOgYBYog-w3hFOMsW-3VJbZYg5P5qTvTy-COuhvJtDY-7FYF_0Be4kwRv-MvjSvtOdIIukHNO7WCcYcKfTgpi03UMuGLj8p2Acb/s400/lamb+2.JPG" width="400" /></a></div>
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I imagined sliding from a warm world of soft darkness, sibling's knobby knees and tender nose my constant company, to the hard cold ground of a dark January morning. Alone. It must not have nursed, because by the time Rich found them in the pasture, around 7:30 am, the sibling was up and about, but the little grey girl was cold and still. He tucked these unexpected arrivals into his coat to keep them warm, and called us on his cell phone.<br />
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WHAT?! LAMBS?! Never before have we had lambs in early January. Jeff racked his brain to determine how this happened, I ushered him out the door to get the new momma and her lambs under cover. As I was headed out the driveway, to bring Ruth to school, she commented that dad was taking a sheep out of the truck. In reverse we went back home, fast, to see what was up. The momma and black lamb were fine, but the grey one was very cold and still, lying on a pile of hay in the greenhouse. Jeff thought she wasn't going to make it. I started ordering everyone around, and Jeff suggested he take Ruth to school, and I stay to deal with the lamb situation. Fine. Good.<br />
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I stuck my finger in the lambs mouth; jaw stiff and mouth so cold, eyes sealed shut, but she was breathing. I left Rich to watch the black lamb, to make sure it was nursing well, while I raced upstairs with the cold one. I grabbed the closest bucket, filled it with hot tap water, and submerged the still body. I held her there, with only her nose and the top of her head exposed. As I tried to rub life into her, I wondered where her young dreams were taking her. Her consciousness felt so far from this cold body. All she had known up to this point was the soft world inside her mother, the feel of a sibling close by, the sounds of other sheep bleating in another world, and her mother's rhythmic heart beat, chewing, and the turning of her rumen. Then the descent onto this cold earth. Eventually, I took the bucket and lamb downstairs, for Rich to take a shift while I tended to the momma and the other lamb. Jeff returned home, and Leah crouched with me, watching, waiting. Our grey lamb started to stir a little, and I called the vet for advice. Just a little honey on the gums, she said, you can give her nutri-drench if she comes to more. I proceeded to dance the delicate balance of warmth and sugar to recover an animal from hypothermia. Too much warmth before sugar, we'd loose her, and too much sugar before sufficiently warmed leads to the same fate.<br />
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She warmed, she wiggled, she parted her lips, she opened her eyes, and, eventually, she "baaad" for her momma! All told, she was in that bucket for about 3 1/2 hours, I had to change the water in it four times, and we took her temperature several times before deeming her warm enough to come out into a towel. I blow-dried her off, and set her in with her mother to carry on with this life in style. She was an eager nurser. They talked to each other in the soft tones a ewe and her lambs reserve for this moment. I was worried that the mother would not bond with this one, after seeing her nearly dead, and then being apart from each other for so long. I had left a little afterbirth on top of the lamb's head, in hopes it would help the mother recognize the lamb as one of her own, and lick it's head off to stimulate the lamb and their bonding. I think it was more the good genetics of Hatchtown Farm's sheep, where this ewe, Annie, is from, than anything else.<br />
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It is quite a miracle to witness, the recovery of a lamb from hypothermia. I have only dealt with a hypothermic lamb once before, and the result was not good. I am so grateful that this little life decided to stay with us, to grow bigger, and to experience more warm moments to fill her dreams with. Annie and her two healthy girls are currently living in the greenhouse attached to our house, warmed cold evening by radiant-floor heat, and frolicking outside the greenhouse on sunny days. <br />
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It is a happy new Year, indeed.<br />
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CSA member Sarah Thompson recommended <u>Ani's Raw Food Kitchen</u> to us, and, while we are are far from being "raw foodists" or "vegans", we are loving many of the recipes it contains. One of our favorites is the "Garden Pate", below. Anna (my sister) first made it, and now it is a house-hold staple. The kids love it! I use the food processor for the whole process, even the "mix well" at the end, so the raisins are blended with the rest. You don't taste the raisins or the almonds, just a sweetness. This makes an invigorating and nutritious spread that feels very fresh in the winter months. The kids like it as a dip (especially with carrots, diakon radish cut like carrot sticks, and pink circles from the misato rose radish); it is also great on sandwiches, wraps, crackers, or wrapped in a little<b> endive leaf</b>.<b><br /></b></div>
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<b> Garden Pate</b></div>
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<i>from: <u>ani's raw food kitchen</u>; makes 4 servings</i><b></b></div>
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1 cup almonds, dry</div>
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1 tablespoon grated ginger</div>
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2 cloves garlic</div>
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1 teaspoon sea salt</div>
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3 carrots, chopped</div>
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2 stalks celery, chopped <i>(or 1 celeriac, peeled & chopped)</i></div>
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1/4 cup yellow onion, chopped</div>
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2 tablespoons extra virgin olive oil</div>
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Juice of 1/2 lemon, about 1 tablespoon</div>
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1/2 cup raisins<b></b></div>
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Process almonds into a powder. Empty into large bowl and set aside.</div>
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Next, process ginger, garlic, and sea salt to chop up the ginger and garlic. Add carrots, celery, and onion and pulse into small pieces. Add olive oil, lemon juice, raisins, and almond powder. Mix well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOiAXsh2gNF_Vitqy4FmCf0OLaS_hQTRrUsVas4ypQdJVYwwv0UhaT6pzh1ybtb0eIeExeD8-qsEAhDRzKVtE-HgTM_JB02x5hSkC_1aG5uAS2PW_fjXvYa07b7TdRvwfpeD8IgkvRfzo/s1600/market+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOiAXsh2gNF_Vitqy4FmCf0OLaS_hQTRrUsVas4ypQdJVYwwv0UhaT6pzh1ybtb0eIeExeD8-qsEAhDRzKVtE-HgTM_JB02x5hSkC_1aG5uAS2PW_fjXvYa07b7TdRvwfpeD8IgkvRfzo/s400/market+2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our booth at the Brunswick Winter Market</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>January 3 CSA Share</b></div>
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Carrots</div>
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Baking potatoes</div>
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Garlic</div>
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Beets</div>
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Onions</div>
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Rutabaga</div>
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Burdock</div>
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Black Spanish radish</div>
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Butternut squash</div>
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Cabbage </div>
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Fermented colored peppers</div>
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Frozen green beans<br />
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<b>January 18 CSA Share</b></div>
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Carrots</div>
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Potatoes</div>
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Garlic</div>
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Parsnips</div>
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Onions</div>
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Golden turnip</div>
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Celeriac</div>
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Misato Rose radish</div>
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Confection squash</div>
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Endive </div>
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Kim chi</div>
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Canned dilly beans</div>
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Frozen tomatoes</div>
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Frozen pesto</div>
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<br /></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-75672754277317840402011-12-22T07:20:00.000-08:002011-12-22T07:20:26.993-08:00Last Nibble of Green<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;"> Although the warm weather is a little disconcerting for late December, it is a thrill to walk through the gardens, harvest knife in hand, to see what I can find. Nibbles of green. Flavor. Nibbles of life even in this darkest time of year. The bit of cilantro, celery, parsley, mustard green, and kale I find taste so vibrant after being pulled from a crust of snow. I wonder, are the sheep equally content and wondrous with their mid-winter nibbles of pasture grasses and clovers? As soon as the snow covers the pasture, it will be dry hay for them. Out in the pasture, we find peace and an airy, but strong, sunlight unique to the solstice time. Perhaps it is the longer nights that, in contrast, make this sun so special? Perhaps it is the snow and cold earth that make the greens taste so wonderful...</span></div>
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Around the farmstead peace does not last long. We finished the harvest; leeks and parsnips now join the rest of the winter crops, clean and snug in the root cellar. Ruth has fallen in love with the root crop washer. When she hears it starting up, she drops everything, throws on her rain gear, and heads outside to help. Even with man-sized waterproof gloves covering her little hands, she is a great help. After the work is done, Jeff lets her embark on a little fun, crawling around in the root washer while it turns!<br />
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We processed a couple of our pigs on the farm, just for us and a friend. Following was a wave of cutting, curing, and smoking the meat in our home-made smoker. Jeff has been all over the phone, email, and roads bringing the rest of our animals to be processed and coordinating distributing the meat to our meat CSA members. <br />
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The phone and email also bring us a steady flow of messages from young people who want to apprentice on our farm this coming season. While it is heartening to us how many young folks want to learn about diversified farming (integrating animals and plants into an ecosystem) and farming with draft horses, the number of applications we have to wade through is at times a bit overwhelming. We wish we could welcome the majority of these wonderful folks into our farm family, but we currently only have the housing for one or two more. <br />
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Friday and Saturday are busy days for us year-round, as we prepare for and head to Brunswick for farmers' market. A couple Saturdays ago, we added the Portland Winter Market to the mix. Jeff and Rich rise early, pack the coolers with meat, bins with winter veggies, eggs, salsa, yarn and lambskins, and pile it all into the truck. Jeff drops Rich with half the goods in Brunswick, then heads to Portland with his half to sell. I join Rich with the girls later, after dropping my sister off at her basketball practice. It is busy, but oh those markets are so fun and delicious! I highly recommend both: <a href="http://www.portlandmainewintermarket.com/" target="_blank">Portland Winter Market</a> and <a href="http://www.brunswickwintermarket.com/" target="_blank">Brunswick Winter Market</a>. <br />
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The rest of our days bring a bit of rhythm with the daily chores of feeding horses hay, moving the sheep fence to new pasture, feeding and watering chickens and collecting eggs. As a family we join in the seasonal rhythm of celebration, lighting the Hanukkah candles nightly, stringing lights on our Christmas tree, making new wool felted ornaments with Nonnie (because, well, where DID that box of ornaments go?!), and joining Ruth's school in song at the Alna Meeting House to welcome the solstice.<br />
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In the kitchen I have been following my intuition a bit more than the recipes.<b> </b>Nutmeg made its way into baked stuffed acorn squash along with rice, ground beef, parsnips, onions, garlic... Not too bad for acorn squash! Squash soup always starts off with caramelizing the onions and baking the squash with un-peeled garlic in the cavity. One day I threw in sesame oil and coriander, along with the onions, garlic, and squash, made it silky-smooth in the Cuisinart, then added tender green cabbage, sliced thin and sauteed in sesame oil and a little salt. Of course, Hanukkah is the time to make potato latkes, you can find the recipe in my Dec, 7, 210 post. Also in an old post is a recipe for Turnips Anna, one of our favorite turnip recipes. You can mix turnips and potatoes for this recipe, to try to win over non-turnip lovers! And the kale from the last CSA share would be perfect for kale chips, as most of the leaves are small so you would only have to wash and dry them, no chopping/ripping; recipe found <a href="http://buckwheatblossomfarm.blogspot.com/search?updated-max=2010-11-09T03:58:00-08:00&max-results=7" target="_blank">here</a> in this old post (scroll just over half-way down.)</div>
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Happy Feasting, Nibbling, Light and Merriment Making!</div>
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Your Farmers,</div>
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<i>Jeff, Amy, Ruth and Leah</i></div>
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<b>December 6 CSA Share</b></div>
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Kale</div>
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Collards</div>
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Potatoes</div>
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Carrots</div>
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Sweet potatoes</div>
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Winter squash</div>
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Leeks</div>
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Garlic</div>
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Savoy cabbage</div>
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Beets</div>
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Burdock root</div>
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Daikon radish</div>
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Rutabaga</div>
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<b>December 20 CSA Share</b></div>
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Acorn squash</div>
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Turnip</div>
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German Butterball potatoes</div>
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Carrots</div>
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Onions</div>
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Garlic</div>
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Parsnips</div>
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Apple Sauce</div>
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Kale mix</div>
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Kohlrabi</div>
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Watermelon radish</div>
<br />Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-19606362530098409572011-12-04T11:43:00.001-08:002011-12-06T03:53:54.031-08:00Autumn in Motion<div class="separator" style="clear: both; text-align: center;">
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This fall is galloping along for us like a young filly, sometime glorious and coordinated in its movements, other times awkward and confused. For, who could have planned for such weather? Sure, the warm days have many benefits for the farmer: ease of outdoor work and sheep still grazing the pasture instead of racking up the hay bill, but it also brings its challenges. The fall radishes bolting in the garden being one. To fill out the "awkward" section of our fall, Jeff wanted to be sure our CSA members know that they would have had more diversity in their share, if only:<br />
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<li>The ewe lambs hadn't decided to bust out of their fence one day and gleefully prance down the rows of white remay (a season-extending row-cover), flattening the chard, beets and fall lettuce mix. Why they couldn't have chosen to gallivant somewhere else, we don't know....</li>
<li>An unusual October snowstorm hadn't flattened the celery and mustard greens.</li>
<li>The carrot rust fly hadn't decided to descend on our storage carrot patch, tunneling though our otherwise gorgeous and sweet orange roots. Most of the harvest is still good eating and will be in the CSA share, but it is not as pretty as it would have been.</li>
<li>The cows, lambs, and horses hadn't all gotten into the corn (different patches at different times). Ah, the hazards of a diversified farm. Next year we'll have to up the charge on the electric fence when the corn is ripening!</li>
<li>The cucumber beetle and squash bug hadn't found our winter squash patch so tasty.</li>
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Luckily, we plant extra, and we plan for diversity. When one crop is damaged, we have another to take its place. And some of the earlier losses in conjunction with the unusually warm late fall led to some crop re-growth, resulting in the bountiful, tasty, and nutritious braising mix we distributed in the share prior to Thanksgiving. Nightly our dinner table is full, and our first two CSA pick-ups have been full as well:<br />
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<b>November 8 CSA Share</b></div>
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Leeks</div>
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Kale</div>
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Collards</div>
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Carrots</div>
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Caraflex Cabbage</div>
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Dill</div>
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Kohlrabi</div>
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Black Spanish radish</div>
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Green meat daikon radish</div>
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Parsnips</div>
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Baking potato</div>
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Sweet potato</div>
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Garlic</div>
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Sweet Dumpling squash</div>
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<b>November 22 CSA Share</b></div>
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Potatoes</div>
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Carrots</div>
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Pie pumpkin</div>
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Buttercup squash</div>
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Braising greens: kale (several varieties), radicchio, napa cabbage</div>
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Mustard greens</div>
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Tender sweet cabbage</div>
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Onions</div>
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Garlic</div>
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Golden turnips with greens</div>
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Parsnips</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-syXDHIT14LpqDnxQLQlWwq6gXFYswQSKFouwVbQvWnR-D6HZTLyGi9b5sk5qnGfCV-KFctc5ftR-z5cgH1H1EUKbjAUULNvuc-dI609LUtBxvBVdUfZURfXPjN8yrkELnxTxigyIlyc/s1600/Ruth%2527s+radishes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-syXDHIT14LpqDnxQLQlWwq6gXFYswQSKFouwVbQvWnR-D6HZTLyGi9b5sk5qnGfCV-KFctc5ftR-z5cgH1H1EUKbjAUULNvuc-dI609LUtBxvBVdUfZURfXPjN8yrkELnxTxigyIlyc/s200/Ruth%2527s+radishes.JPG" width="200" /></a>The harvest has been smooth, if at times a bit rushed when the forecast suddenly changed to snow. We cruise down the garden aisles, sometimes as a family, sometimes with friends, sometimes just Jeff and our apprentice, Rich. Harvest time is a good time to have Leah in the field. She can pull up whatever plants she wants, and there are no seedlings for her two-year-old feet to methodically stomp. Ruth helps a bit, then resorts to setting up shop and selling us daikon radishes from the back of the truck. Save the parsnips, the root crop harvest is now complete. Before we pack the harvest into the root cellar, we spray all the roots down. This is usually a tedious, wet, cold job. This year we borrowed our friend Keena's (of Little Ridge Farm) root washer, making the task a little easier. Rich's girlfriend, Kate, is pictured here helping us move the carrots through.<br />
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The darker, colder evenings pull the family inside earlier and lure us all to the wood cook stove. We are putting our big farmhouse kitchen to good use fermenting kim chi and colored peppers, canning dilly beans, bread and butter pickles, sweet pickle relish, and endless jars of apple sauce from a neighbor's old trees. And, of course, cooking endless dinners inspired by the root cellar below. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu2wSlQ3bCCOqDOr13oYwVLVyAs257EcHm_Tm77V78fP4F-aGy2nkLj8kIEaAwcsujE55yI0N5I08cWxkCbPvDoqhXiQUlTIpE62_E0RqlJD0PQXitSDoT0PTERATreX-EKNyhsbrH0OM/s1600/snowman.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu2wSlQ3bCCOqDOr13oYwVLVyAs257EcHm_Tm77V78fP4F-aGy2nkLj8kIEaAwcsujE55yI0N5I08cWxkCbPvDoqhXiQUlTIpE62_E0RqlJD0PQXitSDoT0PTERATreX-EKNyhsbrH0OM/s400/snowman.JPG" width="342" /></a></div>
As the kids get older, Jeff and I are becoming more practiced at leaving work behind and making time for family and fun. While the fall erratic snowstorms were awkward for the farm, they were pure delight for the family. After you put so much time into making a big snowman, why not turn it into a virtual ski mountain?! We also slowed the pace to incorporate Ruth's school into our farm for two days this fall. The kids washed apples, fed the pigs, romped to the brook, harvested sweet potatoes, learned about the horses, and went on a horse-drawn wagon ride.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidri5YZHK2It63162LbCuaU0JYApZqxFr_eNGzApfeW0gtgc0h552KRKhwjKqk9FKabewYFhC4FVQS-hIewkTQU_KY3_EUJxo9zRWf_XOJB-dILABnXezl2o7YqrCU8nmlqSrpEZ3tcoCk/s1600/JHS+day.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidri5YZHK2It63162LbCuaU0JYApZqxFr_eNGzApfeW0gtgc0h552KRKhwjKqk9FKabewYFhC4FVQS-hIewkTQU_KY3_EUJxo9zRWf_XOJB-dILABnXezl2o7YqrCU8nmlqSrpEZ3tcoCk/s320/JHS+day.JPG" width="240" /></a>Currently, I have a big stock pot on the wood cook stove, bubbling chicken, carrots, parsnips celery, garlic, and potatoes, that need to soon be made into soup for dinner. Leah is insisting on painting, laundry needs to be hung, the sun has slipped past the bare branches to the west, and Jeff needs to head out to do the evening chores. The cat is asleep on the lambskin on the chair, the kitten dozing on the lambskin on the other chair, and the dog following suit on the lambskin in the kid's corner of the living room. I hope you are having a nourishing and restful Sunday as well!<br />
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-Amy<br />
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<b>Recipes</b>: Please look in our older posts for some of our favorite winter recipes, including Parsnip Pancakes, Winter Squash Gallette, Winter Squash Soup with Fried Sage Leaves, and O-Konomi-Yaki (Japanese economy pancakes)<span style="font-weight: bold;"><b>. </b></span> O-Konomi-Yakis can be adapted in many ways to use up other veggies you may have kicking around, like kohlrabi or even beets. Another flexible recipe is the coleslaw. Below is a new recipe shared with us from our good friend and long-time CSA member Mrs. Leigh. Along with the cabbage and carrot, I love to throw Kohlrabi in to slaws.<br />
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<div style="text-align: center;">
<b>Cabbage Slaw</b></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<ul>
<li>1 (3 inch) piece ginger, grated fine</li>
<li>1/2 cup rice wine vinegar</li>
<li>1 tablespoon soy sauce</li>
<li>1 lime, juiced</li>
<li>2 tablespoons sesame oil</li>
<li>1/2 cup peanut butter</li>
<li>1 head Napa (or other) cabbage, sliced thin</li>
<li>1 red bell pepper, julienne fine</li>
<li>1 yellow bell pepper, julienne fine</li>
<li>2 serrano chiles, minced fine</li>
<li>1 large carrot, grated fine with a peeler</li>
<li>3 green onions, cut on the bias, all of the white part and half of the green</li>
<li>2 tablespoons chiffonade cilantro</li>
<li>2 tablespoons chiffonade mint</li>
<li>1/2 teaspoon ground black pepper</li>
</ul>
<b>Directions:</b><br />
In a small bowl, or food processor, combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir-fried pork to make an entire meal.<br />
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<br />Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com1tag:blogger.com,1999:blog-1581976826858226431.post-72997444427908687592011-02-21T09:02:00.000-08:002011-02-22T05:56:22.503-08:00Winter Rhythm<style>@font-face { font-family: "Times New Roman"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: </style>Yesterday t<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZub4RURee3MuSZrYBtG1S24ste0Glqi7YHUhgevGVFE3m-HTK-NHEB3bUT9USrhy3t-UIyeRYuGZ2n1cDyoy9GjigmSaMgyLQYHiqu7EUiCcqig0ztn-xJ1zyzfqkVackPEfwNaQ1Fjwx/s1600/IMG_4413.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZub4RURee3MuSZrYBtG1S24ste0Glqi7YHUhgevGVFE3m-HTK-NHEB3bUT9USrhy3t-UIyeRYuGZ2n1cDyoy9GjigmSaMgyLQYHiqu7EUiCcqig0ztn-xJ1zyzfqkVackPEfwNaQ1Fjwx/s200/IMG_4413.JPG" alt="" id="BLOGGER_PHOTO_ID_5576237167308567442" border="0" /></a>he whole family (my mother and step-father included) spent the day in the sun stacking freshly-milled boards to dry for my mother and step-father's house. The boards glowed fresh and clean, surrounding us with their singularly sweet smell: earth, sun, sap, snow... wood. Sunday has become an especially treasured calm family day since the start of the Portland Winter Farmers' Market in early January. Now every Saturday Jeff and Rich wake early to pack the truck for Brunswick (<a href="http://brunswickwintermarket.webs.com/">Brunswick Winter Market</a>) and Portland (<a href="http://www.portlandmainewintermarket.com/">Portland Winter Farmers' Market</a>) markets. Jeff drops Rich and a collection of our veggies, meats, eggs, yarn, and lambskins and my aunt and uncle's apples and cider in Brunswick, then heads to Portland with the rest of the goods to sell. The kids and I join Rich after we drop off my sister at her basketball practice. Although market makes the week just that much busier, we love interacting with our customers, bouncing to the live music, eating Penny's freshly-baked potato buns with maple butter, and socializing with other farmers. The rest of the week holds a steady rhythm for me of the kid's routine and cooking and for Jeff of animal chores and horse-logging. We treasure this small window of the year when a routine can be had; soon lambing, and then the variables of sun, rain, and crop demands will dictate our time.<br /><br />Below is a glimpse of the horses in action:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZbZfb6mYbkj4zED3gZTK7JYaH_-seN4jegZW7qZZLEBB-Pd_6cpjzCgwZ2grq7Ull71MyfnNgp3To9OxiEWXtII-vjC7kSG8ldfbK7sIReEhuECCZJ9I7mXNfSoImVnJt3MqcT-e9kaT/s1600/IMG_4424.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZbZfb6mYbkj4zED3gZTK7JYaH_-seN4jegZW7qZZLEBB-Pd_6cpjzCgwZ2grq7Ull71MyfnNgp3To9OxiEWXtII-vjC7kSG8ldfbK7sIReEhuECCZJ9I7mXNfSoImVnJt3MqcT-e9kaT/s400/IMG_4424.JPG" alt="" id="BLOGGER_PHOTO_ID_5576238280529547362" border="0" /></a><br />Andy hooks a chain around the log that Jeff felled, makes the horses stand patient, then, "Come up Team!", and the horses eagerly lurch into action.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPMOOTOUn3UflvBx-juh1PeVI2lk4qIZjKVnpWmg8Hcx9Qw8whmoVK1Yw6UHFAg5cWkkGkgRaGL_XcN94XwSHbq6ymL8x3pIIMWfA2LXJ0fMQSrAW-H_oa73lnhsQ1FneFAjFKD055Z38/s1600/IMG_4425.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPMOOTOUn3UflvBx-juh1PeVI2lk4qIZjKVnpWmg8Hcx9Qw8whmoVK1Yw6UHFAg5cWkkGkgRaGL_XcN94XwSHbq6ymL8x3pIIMWfA2LXJ0fMQSrAW-H_oa73lnhsQ1FneFAjFKD055Z38/s400/IMG_4425.JPG" alt="" id="BLOGGER_PHOTO_ID_5576238276890673218" border="0" /></a>The trick with driving the team is to get them to go slow and steady. We apply constant pressure to the reins while twitching a log. As the horses pull, the log first bounces over the snow, and Andy dances around it, jumping back and forth over the log, like a wood sprite. Once on the main trail, the trunk glides steadily in a well-worn trench in the snow.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekoYorfYqbY0T5C9ifeurzsJ7ippnmYhQiW8Cf45DBhBjGOk_UgCPrgZTloypt3EEMokewMPL9Qt_XkvU6t6Ms_Q7c87e7XjuwGl6nKGpn1ka4kr3w8m7C-n9AlbCcZ5EbQCWkByWTOEQ/s1600/IMG_4430.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekoYorfYqbY0T5C9ifeurzsJ7ippnmYhQiW8Cf45DBhBjGOk_UgCPrgZTloypt3EEMokewMPL9Qt_XkvU6t6Ms_Q7c87e7XjuwGl6nKGpn1ka4kr3w8m7C-n9AlbCcZ5EbQCWkByWTOEQ/s400/IMG_4430.JPG" alt="" id="BLOGGER_PHOTO_ID_5576238288137450818" border="0" /></a><br />Back in the log yard, Jeff and Andy work together with pole and peavy to hoist the logs onto the pile. The horses must again stand and wait. Mike Reed, a sawyer with a portable mill, has now turned all the logs below (and more) into fine boards.<br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt_UK4o2PdotztsM1q0OXFvU-lrIxaMQYrroQsR_bwScTBhLgEj853QpXoFzVVuX4DqJ8ncW_uIvmzoXXHGMk8l5Fot1WSKBC6Ppf_i-yEoFJG4HidFSu753KO-7KrJuzMXBKpWmEZouq/s1600/IMG_4433.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt_UK4o2PdotztsM1q0OXFvU-lrIxaMQYrroQsR_bwScTBhLgEj853QpXoFzVVuX4DqJ8ncW_uIvmzoXXHGMk8l5Fot1WSKBC6Ppf_i-yEoFJG4HidFSu753KO-7KrJuzMXBKpWmEZouq/s400/IMG_4433.JPG" alt="" id="BLOGGER_PHOTO_ID_5576238291790902210" border="0" /></a></p><p class="MsoNormal">Since I last wrote, Andy has left the farm for travels (and a bit of farming) in Ecuador. As he packed to leave, I watched him leap over the child's safety gate at the base of the steps (the one I always dutifully open and close), his mandolin under one arm and a caribou hide he acquired in Alaska under the other. Hosting farm apprentices never ceases to entertain us, and watching their life path's unfold is a joy. Although I may sometimes feel like I am still 21, watching Andy leap that fence reminds that I am certainly not. Rich is settling well into farm and yurt life. Below is a note from him, and you can learn more about his experiences on the farm in <a href="http://breakingsoil.blogspot.com/">his blog</a>. I think his blogging has some of his city friends and family worried that the fella is cold, based on the number of packages of warm clothing that arrive in the mail for him!<br /></p><p class="MsoNormal">"Hi, my name <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVL44qhC3WNBqudoWSIN30MMFeYuCQHmyv1g-w1E33XexKAnq4bldwsBeZva__Imf3b0kxsENM1qTV2CSGUqn6x8R5BXarJnixvktSHGwG965Z330ioHim-Nz9GJCVuyGRFq3ty9HOGYW/s1600/IMG_4396.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVL44qhC3WNBqudoWSIN30MMFeYuCQHmyv1g-w1E33XexKAnq4bldwsBeZva__Imf3b0kxsENM1qTV2CSGUqn6x8R5BXarJnixvktSHGwG965Z330ioHim-Nz9GJCVuyGRFq3ty9HOGYW/s320/IMG_4396.JPG" alt="" id="BLOGGER_PHOTO_ID_5576236724774328578" border="0" /></a>is Rich Lee and I’m glad to have moved from New York City to Wiscasset!<span style=""> </span>I’m enjoying the change of pace, weather, nature, and the food of course here in Maine.<span style=""> </span>So far my favorite things to eat here at the farm are the carrots, kim chee and the tomatillo salsa.<span style=""> </span></p> <p class="MsoNormal">Before I came to work at Buckwheat Blossom Farm, I was an environmental educator on eastern Long Island for an alternative education program based at a farm; my first job after graduating from SUNY College of Environmental Science and Forestry in Syracuse New York where I earned a B.S. in Environmental Studies.<span style=""> </span>The program I worked for is called Project SOAR and was administered by Cornell Cooperative Extension.<span style=""> </span>There I taught environmental and agricultural studies to 13 to 17 year olds on probation.<span style=""> </span>I miss working with them and trying creative curriculum ideas, but as I continued to learn more and experience the ins and outs of growing food, farming began to call me.<span style=""> </span></p> <p class="MsoNormal">I found the MOFGA website and listings for farms and decided to do an August tour of farms I was interested in apprenticing at.<span style=""> </span>When I met the Burchsteads last but not least, it was love at first site.<span style=""> </span>Horse-farming and logging during the winter presented special experiences that I could not pass up and are inline with my own environmental and agricultural values.</p> <p class="MsoNormal">Since I’ve begun working here in the beginning of January my time here has passed quickly.<span style=""> </span>I’ve already learned a lot about working the horses, shoveling snow, and keeping the yurt warm among many other things.<span style=""> </span>I’ve met many great people already and look forward to seeing and meeting more of you at the farm as the year continues along!"</p><p style="text-align: center;" class="MsoNormal"><span style="font-weight: bold;">February 15 CSA Share</span></p><div style="text-align: center;">garlic<br />onions<br />rutabaga<br />potatoes<br />carrots<br />winter squash: delicata<br />leeks<br />fermented dilly beans<br />tomato salsa<br />frozen peas<br />frozen summer squash<br />dried hot peppers<br /><br /><span style="font-style: italic;">Below is one of my favorite turnip recipes; it can also be used for other root crops or a mixture of root crops (if you are needing to clean out that produce drawer before the next CSA pick-up!) The onions caramelize as they bake with the butter, and the result is a sweet and tender turnip dish!</span><br /><br /><span style="font-weight: bold;">Turnips Anna</span><br /><span style="font-style: italic;">From a long-time CSA member</span><br /><br />3 Tablespoons unsalted butter (olive oil is good, too)<br />4 turnips (about 1 pound) very thinly slices<br />1 shallot peeled and minced (I use onions, about 2 large))<br />salt<br />freshly ground pepper<br /><div style="text-align: left;"><ul><li>Preheat oven to 425 F</li><li>Melt butter in pan, saute turnips just until coated in butter and partially cooked (about 3 minutes)</li><li>In a 8” round cake-pan (or any available pan) arrange a layer of overlapping turnip slices</li><li>Sprinkle over the turnips the shallots, onions, salt and pepper</li><li>Repeat layering with remaining ingredients, ending with a turnip layer</li><li>Bake until crisp and golden, about 30 minutes</li></ul></div></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-89444399012765754842011-02-01T03:17:00.000-08:002011-02-02T16:45:30.308-08:00Ode to Basement, Bacon, & BreadThe sky is <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8naZ5MoQQs_ORWQW5IW5ZiC0si5XL0GlZqGVU-5iDDhgRgU4tQCDYvGllewFXFs9GrY8Qy1yKfJBjvlUx4wyTVqPRmW2tIhIHbWhIEgf1OBZ8sxisiCaIsc8xd0c3eLTrktmaiYwQeAFw/s1600/IMG_4351.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8naZ5MoQQs_ORWQW5IW5ZiC0si5XL0GlZqGVU-5iDDhgRgU4tQCDYvGllewFXFs9GrY8Qy1yKfJBjvlUx4wyTVqPRmW2tIhIHbWhIEgf1OBZ8sxisiCaIsc8xd0c3eLTrktmaiYwQeAFw/s200/IMG_4351.JPG" alt="" id="BLOGGER_PHOTO_ID_5568930586662631474" border="0" /></a>only hinting at first light this morning, and I find Jeff where he is every morning these days, studying the seed catalogs over breakfast. Yes, the seed order is almost done, launching our minds into another season. January brings one of Jeff's favorite farming activities; logging with the horses. The logging is now in full swing. Jeff, our old apprentice Andy (who is staying with us in the farm house), and our new apprentice Rich, head into the woods daily with chain saws. About 4 days a week the horses join them, hauling out logs that we will have milled into lumber for my mother and step-father's house.<span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span> A new horse joins our team this winter, Carl. Carl belongs to Django, our 12-year-old friend of Swallowtail Farm, who apprentices with Jeff. Django is boarding Carl here, and our old mare Mary is happy to have his company. We have the two of them separated from the other horses so we can give Carl's feet the extra attention they need, and so we can feed Mary extra grain and oil to help her gain wait until the pastures green up. Just before logging started, after the harvest was all in, and after the holidays were adequately celebrated, Jeff captured a bit of time to organize and set up the basement. We moved here just over a year ago, when Leah was only 3 months old, and have slowly been establishing order and systems, stealing time away from family and farm to do so. And how beautiful the result! You may prefer to see pictures here of the rosemary flowering in the greenhouse, or the horses nobly pulling a log out of the woods among pine boughs laden with snow, but indulge me here a few pictures of my basement, yes, <span style="font-style: italic;">basement</span>!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z53_Y_WaZfny3M1LJ9IvENWmn8AjDR7GwND1_K-tnXLZsrpSfEPjvYN_FUoLAOz5tuPsgj9SWv6F0noG93P1lC_CUnoBHZDxq89VHCygqCfjGijWA6RThfDH60WP3qJkahHldcf9gRGW/s1600/IMG_4341.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z53_Y_WaZfny3M1LJ9IvENWmn8AjDR7GwND1_K-tnXLZsrpSfEPjvYN_FUoLAOz5tuPsgj9SWv6F0noG93P1lC_CUnoBHZDxq89VHCygqCfjGijWA6RThfDH60WP3qJkahHldcf9gRGW/s400/IMG_4341.JPG" alt="" id="BLOGGER_PHOTO_ID_5568928391188278066" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityBJGqlvdZGk_2LToUj08PIUOFbrXl405Zc3c65DPtovIUX_DPji71zfJmhhj9dMo9lkIH-zp-cDPlkWfJOIFJ5aAm-cu45qFR1ICZrqdUQAe5oprLsxto0-3f9y1qT6lPYjnxUCT_ROc/s1600/IMG_4360.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityBJGqlvdZGk_2LToUj08PIUOFbrXl405Zc3c65DPtovIUX_DPji71zfJmhhj9dMo9lkIH-zp-cDPlkWfJOIFJ5aAm-cu45qFR1ICZrqdUQAe5oprLsxto0-3f9y1qT6lPYjnxUCT_ROc/s400/IMG_4360.JPG" alt="" id="BLOGGER_PHOTO_ID_5568928408423165570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZOpdGD3cNsBTrUNaq-Xn_90XI-Cc4zVAlTTLIKi3FIMK3siJahBsVIb2ShmMgqynsNLMYeVnvhovieHBv0Cmu1xxDGb5TBJiJY8fbJJIUL8h7J1z-wVAHBXQ62L6IYHOplop7HedP4_j/s1600/IMG_4342.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZOpdGD3cNsBTrUNaq-Xn_90XI-Cc4zVAlTTLIKi3FIMK3siJahBsVIb2ShmMgqynsNLMYeVnvhovieHBv0Cmu1xxDGb5TBJiJY8fbJJIUL8h7J1z-wVAHBXQ62L6IYHOplop7HedP4_j/s400/IMG_4342.JPG" alt="" id="BLOGGER_PHOTO_ID_5568928398940606690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Fz5z5YXPrpNijqJvvylB7yOp3CIlHquvstFb1c_gqdqIeOV2xzUM3Yc9BiL2TmP_hLHejn76j8vunegKtXjir3lPxjdHJDI1TRuSzorR2LYOI4jYkJdFDjwHK3b1zQ_74e5CuT7GRgCk/s1600/IMG_4339.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Fz5z5YXPrpNijqJvvylB7yOp3CIlHquvstFb1c_gqdqIeOV2xzUM3Yc9BiL2TmP_hLHejn76j8vunegKtXjir3lPxjdHJDI1TRuSzorR2LYOI4jYkJdFDjwHK3b1zQ_74e5CuT7GRgCk/s400/IMG_4339.JPG" alt="" id="BLOGGER_PHOTO_ID_5568928383347535074" border="0" /></a><br />Above the basement, and not too far from the wood stove, is where I dwell these days. Our wood stove is a wood cookstove, and I have been putting it to good use. Tonight it is chicken soup, made from a couple of stew birds who once graced our farm as laying hens. Cubed rutabaga is great in chicken s<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno8nG2OFhRxmNGOkeTIEO4G4uCwZUQQ3lPV5anXB1lA6s0FdKXLO80a6N1nZ2r3jOG3BMPNbrfT1sIvwBcWSEJLgydPWlMHi9x4p5Dn5Cdc6ZfxQcLwqwYitrRGXM6Ebp3vd6ZwcQG1Ek/s1600/IMG_4331.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno8nG2OFhRxmNGOkeTIEO4G4uCwZUQQ3lPV5anXB1lA6s0FdKXLO80a6N1nZ2r3jOG3BMPNbrfT1sIvwBcWSEJLgydPWlMHi9x4p5Dn5Cdc6ZfxQcLwqwYitrRGXM6Ebp3vd6ZwcQG1Ek/s320/IMG_4331.JPG" alt="" id="BLOGGER_PHOTO_ID_5568923352944101026" border="0" /></a>oup (along with lots of other veggies) if you are looking for another way to use them up. I must practice restraint not to cook up the "Bengali Lentil Soup" recipe (shared with you below) every-other-day. Another family and apprentice favorite was black-eyed peas with carrots, chard, onions, garlic, celeriac, and our own farm-smoked bacon. Jeff and one of our pork CSA members processed our own pig here on the farm, then cut and froze most of it, and cured, smoked and froze the rest. The smoke and salt flavor of the bacon is wonderful but a little strong alone. It is a great addition to a soup. Jeff sliced all the bacon on our mandolin. Ruth has been busy in the kitchen as well, learning to spell her name! Luckily her name is only four letters; my oven could not fit another loaf. We bake bread every Wednesday, a very fine smelling anchor to our home-schooling week. I asked her what she wants to spell on her loaves tomorrow. "Dad", she answered. Jeff asked what we would put on our fourth loaf. A heart, of course.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgRz_w0sGMdfm83BoUzzhrMBbjNeAdWysmBhPsmCJpz9ee6Rg4leU4QoFfs_Gu19VcHLzV5ybJTUokoD1aSL2046SsFxnRBNro5HD3w0ik58qZftuj321VJBpYqXWEp8VqgUUCl7ozCMD/s1600/IMG_4365.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgRz_w0sGMdfm83BoUzzhrMBbjNeAdWysmBhPsmCJpz9ee6Rg4leU4QoFfs_Gu19VcHLzV5ybJTUokoD1aSL2046SsFxnRBNro5HD3w0ik58qZftuj321VJBpYqXWEp8VqgUUCl7ozCMD/s400/IMG_4365.JPG" alt="" id="BLOGGER_PHOTO_ID_5568924848592990450" border="0" /></a><br /></span></span><span style="font-weight: bold;"></span></div><span style="font-weight: bold;">January 18 CSA Share</span><br />garlic<br />shallots<br />white turnips<br />potatoes<br />carrots<br />winter squash: butternut<br />kohlrabi<br />leeks<br />daikon radish<br />sauerkraut<br />tomatillo salsa<br />frozen broccoli or cauliflower<br />frozen colored peppers<br /><br /><span style="font-weight: bold;">February 1 CSA Share</span><br />garlic<br />onions<br />golden turnips<br />potatoes<br />carrots<br />winter squash<br />beets<br />cabbage<br />kim chi<br />sun-dried tomatoes<br />sweet relish<br />frozen chard<br />frozen green peppers<br />dried parsley<br /><br /><div style="text-align: left;">Below is my new <span style="font-style: italic;">favorite</span> lentil soup recipe. It calls for red lentils, but I have used french (the small black ones) and the regular green, not the red. Both were totally delicious! I also add carrots (for what is lentil soup without carrots?) and chopped chard. I triple this recipe, to make a full pot for the hungry farm family and a bit for tomorrow's lunch.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Bengali Lentil Soup</span><br /><span style="font-style: italic;">from </span>Hope's Edge <span style="font-style: italic;">by Frances Moore Lappe and Anna Lappe; serves 6</span><br /><br /><div style="text-align: left;">1 cup red lentils<br />4 cups water<br />1/2 tsp. turmeric<br />1 cup canned tomatoes<br />1 1/2 tsp. salt<br />2 T. vegetable oil<br />1/2 tsp. cumin seeds<br />1/2 tsp. yellow or black mustard seeds<br />2 tsp. jalapeno pepper (1/2 small), seeded<br />4 cups onions (2 large), finely sliced<br />5 tsp. garlic (3 to 4 cloves), sliced<br />1/2 cup fresh cilantro leaves, chopped <span style="font-style: italic;">(I don't have these handy in the winter, so I added a bit of coriander instead with great results)</span><br /><br />Add lentils to water in a large saucepan. Add turmeric and stir. Bring to a boil and then simmer for 20 minutes until the lentils are soft. Add tomatoes and salt, and cook for a few minutes longer. Reduce heat.<br /><br />Meanwhile, heat oil in a skillet. Add the cumin seeds and mustard seeds and saute until fragrant, for just a few minutes. Cook at a low heat and be careful not to burn the seeds. Add jalapeno, onions, and garlic, and cook until golden brown (about 10 minutes).<br /><br />Add onion mixture to lentils and cook for a few minutes longer, stirring occasionally.<br /><br />Remove from heat. Add fresh cilantro leaves to the lentil soup and cover to steep for a minute. Serve while hot. For a final touch, scoop a dollop of fresh yogurt on top.<br /></div></div></div><br /><br /></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-75587178607651689142011-01-03T18:43:00.000-08:002011-01-05T08:39:47.478-08:00Turning into the New Year<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy80zyQobfgSCxYoCmRKvwxBIc7ozQcZFtTB0OUjW339c5hsejtKYYc6SWaS5EloTxR5NoCiA3p9XwbZsVvfxIsP4adcunUFSerk8PmgPxD5NYDuCUM-FulRWBqKO6cjCloQSwi0hCnsy1/s1600/IMG_4253.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy80zyQobfgSCxYoCmRKvwxBIc7ozQcZFtTB0OUjW339c5hsejtKYYc6SWaS5EloTxR5NoCiA3p9XwbZsVvfxIsP4adcunUFSerk8PmgPxD5NYDuCUM-FulRWBqKO6cjCloQSwi0hCnsy1/s400/IMG_4253.JPG" alt="" id="BLOGGER_PHOTO_ID_5558158284931870706" border="0" /></a><span style="font-weight: bold;">Happy New Year<br /></span> <span style="font-weight: bold;">From the People and Critters of Buckwheat Blossom Farm</span> <p style="text-align: left;" class="MsoNormal">The days have shifted to host a little more sunlight, if slightly, as they pass... the chickens sense the optimism and have started to lay more eggs. The sheep have given up on seeing green grass again and settle into the routine of feeding on hay twice daily, chewing cud to pass the time otherwise. The pigs are gone; the last of the lambs gone. The horses have a bit of ease until winter logging starts. They have the excitement of mealtime, scratching on young trees, and the occasional horse-drama they create amongst themselves. Oh yes, and then there was the other day, when Ruth un-intentionally terrified Millie, our youngest mare, with her snowman! Ruth had the kindness and good sense to stand in front of her new snowman, blocking it from Millie's view, so the large and frightened horse could brave walking past to get to her water trough.<br /></p> <p style="font-style: italic;" class="MsoNormal">“An old barn owl is the only one awake to greet the January of another year. No, here are the deer, come silently to the barnyard for a bit of salt and a little left-over hay. And the quiet fox is making certain the chickens are safe in bed this New Year’s Eve.”</p> <p style="font-style: italic;" class="MsoNormal"><span style=""> </span>-from The Year at Maple Hill Farm</p> <p class="MsoNormal"><span style="font-weight: bold;">December 21 Winter Pantry CSA Share:</span><br /></p>garlic<br />leeks<br />golden turnips<br />potatoes<br />carrots<br /> winter squash: sunshine & sweet dumpling<br />Brussels sprouts<br />kale<br />fermented pickles<br />shallots<br /><span style=""> </span>frozen green beans<br />frozen tomatoes<br />dried dill <p style="font-weight: bold;" class="MsoNormal">January 4 Winter Pantry CSA Share:</p> garlic<br />onions<br />rutabaga<br />potatoes<br />carrots<br />winter squash: acorn<br />cabbage<br />celeriac<br />dilly beans<br />frozen summer squash<br />frozen corn<br /><br /><div style="text-align: left;">Jeff recently reported that a few folks at farmers' market claimed to be sick of winter squash... WHAT!? All year I look forward to the cool days of autumn that bring me winter squash, and I never tire of the sweet orange flesh. So, here are some squash ideas to keep you feasting as happily as me: acorn squash is great cut in half, stuffed (grains, apples, nuts, ground meat, anything...) and baked, squash is wonderful with black beans in burritos, used instead of pumpkin in pie, as a filling for enchiladas, in sweet breads, in lasagna, in a sweet-style chili with cinnamon, or, in one of our family's favorites, the galette:<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Winter Squash Galette</span><br /><span style="font-style: italic;">- Vegetarian Cooking for Everyone; serves 6</span><br /><br /></div>Yeasted tart dough, with olive oil or butter, or galette dough<br />2 1/2 pounds winter squash, such as butternut<br />1 small head garlic, cloves separated but not peeled<br />1 Tbs. olive oil, plus extra for the squash<br />1 onion, finely diced<br />12 fresh age leaves, chopped, or 2 tsp. dried<br />1/2 cup freshly grated pecorino or Parmesan <span style="font-style: italic;">(I often leave this out, and it is still great!)</span><br />Salt and freshly milled pepper<br />1 egg, beaten<br /><br /><span style="font-weight: bold;">Make</span> the dough. Pre-heat the oven to 375. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until the flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving some texture.<br /><span style="font-weight: bold;">Warm</span> 1 tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is soft and beginning to color, about 12 minutes. Add it to the squash along with the grated cheese and season with salt and pepper to taste.<br /><span style="font-weight: bold;">Roll</span> out the dough into a 14 inch circle and spread the filling over it, leaving a border of 2 inches or more. Pleat the dough over the filling, the galette will be partially or completely covered, almost like a two crust pie. Brush the edges with beaten egg. Bake until the crust is golden, about 25 minutes.<br /><br /><span style="font-weight: bold;">Galette Dough:</span><br />2 cups all-purpose or whole-wheat pastry flour<br />1/2 tsp. salt<br />1 Tbs. sugar<br />12 Tbs. cold, unsalted butter, cut into small pieces<br />1/3 to 1/2 cup ice water as needed<br /><span style="font-weight: bold;">Mix </span>the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.<br /><br />Happy Eating,<br />Amy<br /><br /></div> </div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-77626240760244931482010-12-07T03:24:00.000-08:002010-12-20T04:16:41.985-08:00December 6: The first snow fell today. It is amazing how the accumulation of so many tiny white flakes can transform the landscape. Suddenly the photos in my last post here look out-dated; was that really only two weeks ago? Ruth was the first to explore our new surroundings, joyously running out onto the deck barefoot to watch her footprints, then back in to warm the little toes. First her Spanish class was canceled, then Jeff deemed the roads too slick for us to venture out for fiddle lesson, so we stayed home and drew snails, and more snails.... Thank you snow for a slow day. But Jeff, Andy, and Ben put on an extra layer and headed out. First chores to do, animals to feed and water, then more of the root crop harvest to wash. At lunch they contemplated the afternoon, stalling over a cup of tea; are we really going to go out there and dig out greens to harvest? Yup. In an attempt to provide our CSA members with one last fresh-from-the-field harvest, they headed out. The beets were tucked under the shelter of a plastic row cover, and easily pulled once Ben and Andy peeled back the cover. The carrots and collards had to be coaxed out of the snow and frosty ground; the mustard greens too delicate under the snow to harvest. The fall harvest is complete, and just in time. Now the basement is brimming with food for the winter. Last week we harvested and cleaned all of the storage rutabagas, turnips, carrots, kohlrabi, cabbage, and leeks. Pictured below is on of our new favorites, golden turnips, on the washing table.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnSuNWO3aU2vgfC3CtvN_bXk-0j0yr4LxtELeZwfZLekXXUc2u3rwzojf5EvTQ1NKfCWUVL6Ye8uMyUfe7-S5f7zC_i-OFEVRx5VPnLCdMQE2ozbYthmRieEeyeEYICZ2eJM0PUyx_IJ-/s1600/IMG_4217.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnSuNWO3aU2vgfC3CtvN_bXk-0j0yr4LxtELeZwfZLekXXUc2u3rwzojf5EvTQ1NKfCWUVL6Ye8uMyUfe7-S5f7zC_i-OFEVRx5VPnLCdMQE2ozbYthmRieEeyeEYICZ2eJM0PUyx_IJ-/s400/IMG_4217.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313091357914962" border="0" /></a>The horses dutifully pulled a load of straw to the field, with our apprentices on board, to blanket the carrots for winter harvesting and the strawberries for re-growth next summer. How quickly our minds must already shift to next season!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWLSlMLNzXbLldU3dLCobyNqWPskQ-kWgBl_DOTwKXjBqZqQSC7uYmJmzNDAOx53EPeXtKaN6yQU3_2rF1hrscwEhCGf3hd24pjflG9O0CC1Q3AxNoM839dLvEkBoyxe5Ps2BY3yKzwO7/s1600/IMG_4215.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWLSlMLNzXbLldU3dLCobyNqWPskQ-kWgBl_DOTwKXjBqZqQSC7uYmJmzNDAOx53EPeXtKaN6yQU3_2rF1hrscwEhCGf3hd24pjflG9O0CC1Q3AxNoM839dLvEkBoyxe5Ps2BY3yKzwO7/s400/IMG_4215.JPG" alt="" id="BLOGGER_PHOTO_ID_5552728766749835970" border="0" /></a>The seed catalogs are filling our mailbox, and we are working on clearing an area near our house for a hoop-house, to be used as a barn this winter and for veggies in the spring. As the days continue to shorten, the kitchen lures, the wood cook-stove asks for soups to be cooked on its continuous heat, and I oblige. I have been having a wonderful time turning our farm bounty into family meals. And you? What are you creating in your kitchen these days? I was just about to set into mixing up a batch of potato latkes for Hanukkah this past week, when the pigs (all 13 of them) busted out. Jeff had just driven off. So, Ben, Andy, Ari, Ruth and I set to getting them back in. It took hours. Luckily, Leah had just fallen asleep in her stroller, and when she woke was amused enough with the chaos, and running through the woods, to watch quietly from the pack on my back. No, never a dull moment. By the time Jeff returned, the pigs were confined, and I left him, Ben, and Andy to finish setting up their new are while I headed to the kitchen. The potato latkes were great. The table happily crowded.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vWK-kJrqN9yiYr7t2IL_x1T89GqfQ62OZpdb5-xgug-YOKqcQK4Q73_o5I5mEU3pKW6bXL_tuV7OTEjgulIzLTpdjT-Pv_fwGEL1wF7jstP6j-StCT0Jt79AapZdQJjJbjLzUGECSW99/s1600/IMG_4189.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vWK-kJrqN9yiYr7t2IL_x1T89GqfQ62OZpdb5-xgug-YOKqcQK4Q73_o5I5mEU3pKW6bXL_tuV7OTEjgulIzLTpdjT-Pv_fwGEL1wF7jstP6j-StCT0Jt79AapZdQJjJbjLzUGECSW99/s400/IMG_4189.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313100482577314" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">This week's Winter Pantry CSA share includes:</span><br />garlic<br />onions<br />potatoes<br />bunched carrots<br />daikon radish<br />collard greens<br />kim chi<br />beets with greens<br />sweet potatoes<br />delicata squash<br />rutabaga<br /><br /><span style="font-weight: bold;">Potato Latkes</span><br /><span style="font-style: italic; font-weight: bold;">- from Love and Knishes, adaptations by Amy’s mother, Thyle Shartar</span><br /><div style="text-align: left;">2 Cups grated raw potatoes (measure after draining out the liquid)<br />2 eggs, beaten<br />1 tsp. salt<br />1 small onion, grated<br />1 heaping Tbs. flour (mom uses whole wheat pastry) or matzo meal<br />1 pinch baking baking powder (mom never uses)<br /></div><br />Mix all ingredients. Scoop into pan using a ladle or measuring cup and flatten to fry like pancakes. Use a high heat oil, such as sunflower, and cook on medium high heat until browned on each side. You can keep them warm in the oven until serving by laying them flat on a cookie sheet. If you stack them they will become soggy. The texture of the latkes is best when the onions and potatoes are hand-grated; using a cuisinart for the grating leaves the latkes a little mushy. Serve with applesauce and sour cream.<br /></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com1tag:blogger.com,1999:blog-1581976826858226431.post-10607577924791393362010-11-22T16:40:00.000-08:002010-11-23T04:29:56.009-08:00Under Open Skies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg043bdNvk6LuCzHPgmHfoY6IgdP_H6dxEAecKZQBVxGC0eOkZbXtG0rNiSdgdycWG4Cvu-PLFLaYvWUC6MTm8Z9Dvu1sZ_c-calt17sAe1qUZ1z50mXfPHNCmxaQDIuN-fWOm0Hl_Cosit/s1600/IMG_4164.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg043bdNvk6LuCzHPgmHfoY6IgdP_H6dxEAecKZQBVxGC0eOkZbXtG0rNiSdgdycWG4Cvu-PLFLaYvWUC6MTm8Z9Dvu1sZ_c-calt17sAe1qUZ1z50mXfPHNCmxaQDIuN-fWOm0Hl_Cosit/s400/IMG_4164.JPG" alt="" id="BLOGGER_PHOTO_ID_5542547603001840050" border="0" /></a>Someone commented to me recently that Jeff looked tired at farmers' market. He is in a state beyond tired; driven by the cold nights we've been having and the promise of colder nights to come. A couple root crops still wait for harvest, and a few jobs in the field still to accomplish before the ground freezes solid. This past week we brought in the potato harvest. Have you ever dug potatoes? It is a job that begs for children to join. What fun to paw through dark, cool soil searching for the smooth, pale bellies of hidden potatoes! And then to imagine baked potatoes, potato leek soup, oven fries... Harvest is even more exciting, and easier, when the horses are involved. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie83vEuUUGn_vZolOmYLKh0GMYEv_SKCr3CQTJC4wSvcIP7Raa_4JEYcQBD5ClrI4ok1zzmfJhWg1IuTt4HSNYtiqllUfaY1NAblp3ZNOwOsDY-K_akuc44so8jW3lndmdBRlSVqoEtqOI/s1600/IMG_4179.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie83vEuUUGn_vZolOmYLKh0GMYEv_SKCr3CQTJC4wSvcIP7Raa_4JEYcQBD5ClrI4ok1zzmfJhWg1IuTt4HSNYtiqllUfaY1NAblp3ZNOwOsDY-K_akuc44so8jW3lndmdBRlSVqoEtqOI/s400/IMG_4179.JPG" alt="" id="BLOGGER_PHOTO_ID_5542546334981503522" border="0" /></a><br />While we dug, they pulled an old potato harvester found in a friend's barn. Ruth and Leah joined us in the field, along with Ruth's friend Eben and Django of Swallowtail Farm. Django is 12 and has a passion for work horses. Jeff invites him to the farm from time to time to learn and lend a hand. He has a knack for the horses. Jeff has a knack for teaching and a strong desire for hands in the next generation to pass the reigns to.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVyMOMz4i-NfTBfFTZKsfaD3SBeKIMR2Hzh4yb4fX2gaP-efqQZHY7nPsA5CJd_MpktCSyZc8YZLrT0r4jFzQALDC765Pg-g0gmPawT6RNvBMK-xdfwsdg_cD4UnHjr9_VGhgLqeC5owK/s1600/IMG_4154.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVyMOMz4i-NfTBfFTZKsfaD3SBeKIMR2Hzh4yb4fX2gaP-efqQZHY7nPsA5CJd_MpktCSyZc8YZLrT0r4jFzQALDC765Pg-g0gmPawT6RNvBMK-xdfwsdg_cD4UnHjr9_VGhgLqeC5owK/s400/IMG_4154.JPG" alt="" id="BLOGGER_PHOTO_ID_5542547931565708610" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tuWBxNW-q7WMCyK5bMJREvlfpxDE0rKah3o2YWnp43Hp6BbLPZmV7gCanKzXoQg6sdnIC7MhCcN4DS9gGfYCfpV5Z5ew8pYuPt-_bgSpRyFjmc-6jnL4nr1uHju454eXXAzEkl_iv6us/s1600/IMG_4159.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tuWBxNW-q7WMCyK5bMJREvlfpxDE0rKah3o2YWnp43Hp6BbLPZmV7gCanKzXoQg6sdnIC7MhCcN4DS9gGfYCfpV5Z5ew8pYuPt-_bgSpRyFjmc-6jnL4nr1uHju454eXXAzEkl_iv6us/s400/IMG_4159.JPG" alt="" id="BLOGGER_PHOTO_ID_5542549165428948370" border="0" /></a>And me? I rarely have reigns in my hands these days, but a sling... I suppose I am passing a philosophy of working and living together as I pass on the use of a baby sling. I love watching Ruth quickly throw it on before launching into a job, whether its feeding hay to the sheep, cleaning, carrying wood, or baking and selling bread in her imaginary bakery. Her dolls always seem quite content strapped to her side, and Ruth carries them with an air of business, accomplishment and importance.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIApcbm1VMd1CpdTnk-u00VAxUwrKnXUCeiRuC_jyoi2mgUgISQb7ii3I2OsyxFxpS2uMXC3zpWFcgfZ44WExD5xYp6V1VtiskvcfuRlvSPi8Z0EsT-Af_4u_jiVJEzvyrU2IqioZALr1/s1600/IMG_4181.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIApcbm1VMd1CpdTnk-u00VAxUwrKnXUCeiRuC_jyoi2mgUgISQb7ii3I2OsyxFxpS2uMXC3zpWFcgfZ44WExD5xYp6V1VtiskvcfuRlvSPi8Z0EsT-Af_4u_jiVJEzvyrU2IqioZALr1/s400/IMG_4181.JPG" alt="" id="BLOGGER_PHOTO_ID_5542552072722925074" border="0" /></a>It is such a thrill to be caring for our animals on our own land. The horses, pigs, laying hens, and sheep are all here now, their hooves and feet pushing their manure and uneaten hay chaff into the soil to become the fertility of future pasture. Our cows, broiler hens, and the first batch of lambs have all gone to the butcher. For me, a sad quietness takes their place. But, I am thankful to be able to provide our local community with pasture-raised, organically fed meats. I much prefer this sad quietness to the racket of industrial agriculture's feedlots and confinement of animals. The spring will again bring the joyful sounds of new lambs frolicking under open skies; my ewes and ram are working hard to ensure the cycle continues...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTIHEc4jRdLHWtUCmxRmR3Ofmb3LU0NBqBRnUpA2ncMIw3EbQSV8p06XHxZ6swK0297V410jCxIquPEkjVo4965mZehqqpnLZcxycLY-1DCSlZX8NpL0cjzq2Fzk_4pYl5VgGoKnF3zIZ/s1600/IMG_4187.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTIHEc4jRdLHWtUCmxRmR3Ofmb3LU0NBqBRnUpA2ncMIw3EbQSV8p06XHxZ6swK0297V410jCxIquPEkjVo4965mZehqqpnLZcxycLY-1DCSlZX8NpL0cjzq2Fzk_4pYl5VgGoKnF3zIZ/s400/IMG_4187.JPG" alt="" id="BLOGGER_PHOTO_ID_5542556781768660338" border="0" /></a>Another mother once told me that when raising children, the days are long but the years are short. So true; somehow Ruth just turned 5! A group of her friends joined her to celebrate and follow the trail of a scavenger hunt. Below they run to "Grandmother Sugar Maple" in search of poor Mama Crow's lost feathers.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hzKLsPX_LGEYNidi_LkY4KTCytIL2KxUU5UnrK692IO4QsIVSDffY1aU-TpkfobufaDBMsPeVxzc2QLY0wjPObdnk_A4eJXZDNROGst1HX_lUw1-oVyNHwPn0yd8jUIVpcQaSXC92gGQ/s1600/IMG_4130.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hzKLsPX_LGEYNidi_LkY4KTCytIL2KxUU5UnrK692IO4QsIVSDffY1aU-TpkfobufaDBMsPeVxzc2QLY0wjPObdnk_A4eJXZDNROGst1HX_lUw1-oVyNHwPn0yd8jUIVpcQaSXC92gGQ/s400/IMG_4130.JPG" alt="" id="BLOGGER_PHOTO_ID_5542563458955936738" border="0" /></a>As Thanksgiving approaches, I am thankful for the open skies we all work and play under, the color and bounty of harvest, the people and animals that work hard to nourish us, and the friends and family that take the time to join us at the table.<br /><br />In Gratitude,<br />Amy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIh1q7N6nLNqa3Vd-eOVx9Tzxiov0Gmgs1HGivNz1lVnHgSYifhyphenhyphenCPTS1VVNYA_lRbFiEUFNhvj6KgsMq8zKkrTTMmzT9-1n31R8ZRb4qr-NW0G5vSI8EovBUFNIWW9gOX2ECZ9NSc7GuZ/s1600/IMG_4125.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIh1q7N6nLNqa3Vd-eOVx9Tzxiov0Gmgs1HGivNz1lVnHgSYifhyphenhyphenCPTS1VVNYA_lRbFiEUFNhvj6KgsMq8zKkrTTMmzT9-1n31R8ZRb4qr-NW0G5vSI8EovBUFNIWW9gOX2ECZ9NSc7GuZ/s400/IMG_4125.JPG" alt="" id="BLOGGER_PHOTO_ID_5542564176998151874" border="0" /></a> <div style="text-align: center;"><span style="font-weight: bold;">This week's Winter Pantry CSA Share includes:</span><br />Winter Squash<br />Pie Pumpkins<br />Potatoes<br />Onions<br />Leeks<br />Carrots<br />Parsley<br />Kohlrabi<br />Golden Turnips<br />Kale<br />Cabbage<br />Garlic<br />Applesauce<br /><br /><img src="file:///Users/amyburchstead/Library/Caches/TemporaryItems/moz-screenshot.png" alt="" /><span style="font-weight: bold;">O-Konomi-Yaki - <span style="font-style: italic;">The Tassajara Bread Book</span></span><br /><div style="text-align: left;">1/4 chinese, green, or red cabbage (or one mini cabbage)<br />1 large carrot<br />1/2 onion (or leeks, scallions, etc)<br />1/2 C meat or fish pieces (optional)<br />2 C (or more) whole wheat or unbleached white flour (or both)<br />1 egg, beaten<br />2 T brown sugar<br />1 tsp. salt<br />1 tall can evaporated milk<br />enough water to make batter<br /><br /><span style="font-style: italic;">Chop, shred, dice, or thinly slice vegetables (and meat). It is essential that the pieces be small so that the pancakes are not too thick. Mix together the remaining ingredients to form a batter. Fold in the vegetables and proceed to grill. If the pancakes are not cooking in the middle, thin the better some and cook more slowly. These may also be eaten cold on a picnic.</span><br /><br /></div>These Japanese pancakes are one of Amy’s childhood favorites. I usually adapt and improvise from the recipe; I have never added meat, fish, or evaporated milk. I usually just use more cabbage, carrot, or other vegetable instead of the celery, and I prefer maple syrup over the brown sugar. You can make them with any combination of veggies (we have even used beets), and kohlrabi is great in it. O-Konomi-Yakis are best fresh off the griddle (cooked in a high heat oil such as sunflower oil); if you want to serve them all at once, keep them warm by spreading them out on a cookie sheet in the oven. They tend to become a bit soggy as a stack in the oven. We love these pancakes with tamari or soy sauce.<br /></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-15540923507628917582010-11-09T03:58:00.000-08:002010-11-10T17:17:10.897-08:00Trail Blazing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OAoo1YVS8F-t6XFWdM-Qbc-TCKI8fBMeGqQOAyknlCyLT_eRrlrWj1LE1h8RT7PF7WSmRJxfbDo42gSMZ0ZKyeOnRir74ER_lmkDv81vUjyoG4g6MIwGc1zrxrd9G7bY5CI6ZDI1cYNW/s1600/IMG_4044.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OAoo1YVS8F-t6XFWdM-Qbc-TCKI8fBMeGqQOAyknlCyLT_eRrlrWj1LE1h8RT7PF7WSmRJxfbDo42gSMZ0ZKyeOnRir74ER_lmkDv81vUjyoG4g6MIwGc1zrxrd9G7bY5CI6ZDI1cYNW/s200/IMG_4044.JPG" alt="" id="BLOGGER_PHOTO_ID_5537726373617541234" border="0" /></a>This fall marks the end of the first season in our new home and on our own farmstead. Our farm has seen many transitions since we began over eight years ago. We started small as a newly married couple, farming the ground at Old Stone Farm, living modestly in a yurt with no running water or electricity, marketing mostly wholesale. Then came the running water, electricity, marketing at a farmers market, a baby,<img src="file:///Users/amyburchstead/Pictures/iPhoto%20Library/Modified/2010/late%20aug%202010/IMG_3906.JPG" alt="" /> moving to lease The Morris Farm, and expanding our busin<img src="file:///Users/amyburchstead/Pictures/iPhoto%20Library/Originals/2010/mid%20oct%202010/IMG_4044.JPG" alt="" />ess there to create a summer and a winter CSA and raise more livestock. At the end of December we loaded up our truck and trailer, and the trucks, station wagons, and mini vans of friends and family, and moved our home and farm business to our own house and land. Of course, the move had to be <span style="font-style: italic;">somewhat</span> horse-powered. Pictured here horses Bill and Perry (driven by our winter apprentice Josh Sullivan) haul the wagon full of sheep to their winter quarters at the new farmstead.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YIlumhOdg60dBgOlRB5yCii-dS7bHhkYiBZLEaL_0gkwmUJq5ZLICzocm57nzxkbLTqjpJfHJIUuM-OaMdyXQGFaL8obQX-dDbrfE4rTwRpitzqEHqNjb8BxieVU5l9z8FsCBKHhSD3Y/s1600/IMG_3467.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YIlumhOdg60dBgOlRB5yCii-dS7bHhkYiBZLEaL_0gkwmUJq5ZLICzocm57nzxkbLTqjpJfHJIUuM-OaMdyXQGFaL8obQX-dDbrfE4rTwRpitzqEHqNjb8BxieVU5l9z8FsCBKHhSD3Y/s400/IMG_3467.JPG" alt="" id="BLOGGER_PHOTO_ID_5537727550005233714" border="0" /></a>We still farm the beautiful soil of Old Stone Farm, but the center of our family and farm life is now here. Settling in, with two daughters and Amy's sister, we are getting to know this brand-new home (where to dry the garlic, where to hide when I need to be able to hear on the phone) and this land (where to range the pigs, plant the perennials, and where to start cutting the trees to clear pasture!) We still have a lot of figuring, finishing, setting-up, and tree-clearing to do around here. This season was one of trail-blazing. The newness is indeed thrilling, and the promise of a smooth trail broken ahead keeps us trudging on the hard days.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2me_WGSbRcdmbIjwlsMHZKi4-zEvzf5vV9-_lsSTblgeGECUwDGgQ21VUQ3a8luUBpwckDTIXEtzFzU_C1z_LoSjWmQkmGfvVQ6LKUruwJc042gLR9hkgIbkzxkwiW01Oh2qFemLcGH1T/s1600/IMG_3906.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2me_WGSbRcdmbIjwlsMHZKi4-zEvzf5vV9-_lsSTblgeGECUwDGgQ21VUQ3a8luUBpwckDTIXEtzFzU_C1z_LoSjWmQkmGfvVQ6LKUruwJc042gLR9hkgIbkzxkwiW01Oh2qFemLcGH1T/s400/IMG_3906.JPG" alt="" id="BLOGGER_PHOTO_ID_5537731638792689298" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_9RXbVuJ8ykp9Vcw4FrAqvIFD4RJS82CrKKPv8q3gaPhu7DYkSfXyIjEXz7aYIdnAk6MMwNr1ILLk19aZuOR6BMRn4YR4j_d-p89XFyqqkOfDSMGW__OrS6Ece3qqc3syP8iuK3Q6B4i/s1600/IMG_3881.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_9RXbVuJ8ykp9Vcw4FrAqvIFD4RJS82CrKKPv8q3gaPhu7DYkSfXyIjEXz7aYIdnAk6MMwNr1ILLk19aZuOR6BMRn4YR4j_d-p89XFyqqkOfDSMGW__OrS6Ece3qqc3syP8iuK3Q6B4i/s400/IMG_3881.JPG" alt="" id="BLOGGER_PHOTO_ID_5537731645932885490" border="0" /></a><br />And the humor keeps us moving along as well. No one can accuse Jeff and Ross of being too serious when working together. Here they don garlic dresses to haul the harvest in one load to the attic to dry.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiE3AAWXqI22jma-2lsEM7_doTj1L_95IvXM_7cfMsJvyqDRYb-wFVrEuhm9_DPiKiWb1qa_M1wm-XzF5sqles-ZXOtdfXHzqV7ur8T3GeudmEqwOPnbguOXBArkc8B7munIoT7QW9_k9U/s1600/IMG_3924.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiE3AAWXqI22jma-2lsEM7_doTj1L_95IvXM_7cfMsJvyqDRYb-wFVrEuhm9_DPiKiWb1qa_M1wm-XzF5sqles-ZXOtdfXHzqV7ur8T3GeudmEqwOPnbguOXBArkc8B7munIoT7QW9_k9U/s400/IMG_3924.JPG" alt="" id="BLOGGER_PHOTO_ID_5537731667404600978" border="0" /></a><br />Now the garlic pictured above is trimmed and nestled in boxes for winter eating. This time of year all other projects are put on hold as we harvest and preserve food for winter. The summer's harvest is now all either dried, canned, frozen, or fermented. It was a bountiful season, making for late nights at the canning pots for the farmers!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZuqqESMXHdIb-4DKYmcMVIi0zC4vjvOrhQL-E2dBBWufdNFLjlLVHEGhz9ozEnaTovxyI-cnf0uQIuQasvEDQcgHV9C4rHBSKfNp4TwScnw0cHAXVOFWK8sVVI8kto2ynibJL7HLJCaV/s1600/IMG_3918.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZuqqESMXHdIb-4DKYmcMVIi0zC4vjvOrhQL-E2dBBWufdNFLjlLVHEGhz9ozEnaTovxyI-cnf0uQIuQasvEDQcgHV9C4rHBSKfNp4TwScnw0cHAXVOFWK8sVVI8kto2ynibJL7HLJCaV/s400/IMG_3918.JPG" alt="" id="BLOGGER_PHOTO_ID_5537731659963189026" border="0" /></a><span style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjFFHiSruhoksDvdlZPYFRhBJlgNj1-BkE-VkPPI1Kktvz6_FEoqKxGIYu4yleU8IFoBB3JZkWxtCippeWpxujfzhgf928Ay5JJ9swxEalY7pDkVEmhiyXwuqd-OeC7_DMTfjQKAePXaI/s1600/IMG_4057.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjFFHiSruhoksDvdlZPYFRhBJlgNj1-BkE-VkPPI1Kktvz6_FEoqKxGIYu4yleU8IFoBB3JZkWxtCippeWpxujfzhgf928Ay5JJ9swxEalY7pDkVEmhiyXwuqd-OeC7_DMTfjQKAePXaI/s400/IMG_4057.JPG" alt="" id="BLOGGER_PHOTO_ID_5537740699831572194" border="0" /></a></span>Much of the winter root crop harvest still waits for us in the field, and we are currently harvesting cool-weather hardy crops for our winter CSA and for our booth at the Brunswick Winter Farmers' Market. The onion harvest is dried, cured, and in storage, thanks to help from our friends Keena at Little Ridge Farm and Ken and Adrienne at New Beet Farm. We are doing a work exchange with these other farms, one of the only ways for farmers to be social during harvest season! We had a great time helping Keena harvest, and will soon be heading to Ken and Adrienne's for a work day.<br /><span style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhja978KmaCsGvgX1IpYVEhcemLE2pJ7pORs2q3eFyDSNo9m_HirKxBI4gH1YVLu30vsKxentJbN4ACyc8nNxi1SwtOcd52Zd-LUSOalntzWyh2YrWC7ak20RF2qIs3iO1H6hnGtAR5p00O/s1600/IMG_3930.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhja978KmaCsGvgX1IpYVEhcemLE2pJ7pORs2q3eFyDSNo9m_HirKxBI4gH1YVLu30vsKxentJbN4ACyc8nNxi1SwtOcd52Zd-LUSOalntzWyh2YrWC7ak20RF2qIs3iO1H6hnGtAR5p00O/s400/IMG_3930.JPG" alt="" id="BLOGGER_PHOTO_ID_5537740706869630770" border="0" /></a></span>The other great help during harvest has been our summer apprentice, Leah Erlbaum. Leah just finished her stint here, but luckily still lives close enough to come and help on the farm from time to time. A couple of her friends will be working on the farm a bit until our winter apprentice arrives in January.<span style="font-style: italic;"><span style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-oXrcB4Ceg9Wc19mMTt5p-AC-o-7YaS4FDxgzZF0_J2r7RoTGihao51OH8Vc2BgFKE9DuwPWxBWic_fJ2lsadCEylHNz-Gmp0ehKwXGxUFF9Izf6ifacvGDnUZSs3IJ85VSDAwiLxgZu/s1600/IMG_4046.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-oXrcB4Ceg9Wc19mMTt5p-AC-o-7YaS4FDxgzZF0_J2r7RoTGihao51OH8Vc2BgFKE9DuwPWxBWic_fJ2lsadCEylHNz-Gmp0ehKwXGxUFF9Izf6ifacvGDnUZSs3IJ85VSDAwiLxgZu/s400/IMG_4046.JPG" alt="" id="BLOGGER_PHOTO_ID_5537740698671423138" border="0" /></a><br /></span></span><span><span>Yesterday </span></span><span><span>we welcomed our Winter Pantry CSA members to the farm for the first time this season. We missed that connection over the summer. I had forgotten how much fun it is to have folks come to the farm for their food, to listen to families share recipes and children begging to munch on a carrot or a chard leaf! The share included:</span></span><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span></span></span><div style="text-align: center;"><span style="font-style: italic;">Carrots<br />Salad Turnips<br />Watermelon Radish<br />Red Onions<br />Sweet Potatoes (!)<br />Buttercup Squash<br />Chinese Cabbage<br />Broccoli<br />Leeks<br />Fennel<br />Parsley<br />Mustard Greens<br />Chard<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><br /><div style="text-align: left;">CSA members, if you ever have questions on how to use some of your produce, don't hesitate to call or email. Recently I have been in love with winter squash soups. I usually just make up the recipe (leeks are great in a squash soup, if you are wondering how to use them, apples, too!) But a couple times recently I have had squash soup at a friends' house who actually followed a recipe. So, I gave it a try, and found this winter squash soup that the whole family loves (I used Chicken broth instead of vegetable broth, and no cheese.) It is also a good use of your parsley.<br /><div style="text-align: center;"><span style="font-weight: bold;">Winter Squash Soup with Fried Sage Leaves</span><br /><span style="font-style: italic;">from Vegetarian Cooking for Everyone by Deborah Madison</span><br />2 1/2 to 3 pounds winter squash<br />1/4 cup olive oil, plus extra for the squash<br />6 garlic cloves, unpeeled<br />12 whole sage leaves, plus 2 tablespoons chopped<br />2 onions, finely chopped<br />Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried<br />1/4 cup chopped parsley<br />Salt and freshly milled pepper<br />2 quarts water or stock<br />1/2 cup Fontina, pecorino, or ricotta salata, diced into fine cubes<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Preheat </span>the oven to 375 F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes <span style="font-style: italic;">(or more, I usually bake 45 min - 1 hr.)</span><br /><span style="font-weight: bold;">Meanwhile</span>, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.<br /><span style="font-weight: bold;">Depending</span> on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top. Garnish each bowl with fried sage leaves, add pepper, and serve.<br /><br /><span style="font-weight: bold;">Your Farmers,</span><br /><span style="font-style: italic;">Jeff, Amy, Ruth, & Leah</span><br /></div></div><br /></div><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-26584943746728670622009-10-19T12:30:00.000-07:002009-10-21T11:29:13.644-07:00Leah Kip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VJ8l-Ny5-yIGqcmmBfWFxJgiVyPI_P6OGt_2pxXOktK_c2j6ZqxSzHIEmV2PxbTrrdejLWgu_CCpA673Bs4sgOZz7DJu9TGsouWwraXE-XZxD-xs82SlFJUSX4Imoe4MmJGdrCzoHemb/s1600-h/IMG_3144.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VJ8l-Ny5-yIGqcmmBfWFxJgiVyPI_P6OGt_2pxXOktK_c2j6ZqxSzHIEmV2PxbTrrdejLWgu_CCpA673Bs4sgOZz7DJu9TGsouWwraXE-XZxD-xs82SlFJUSX4Imoe4MmJGdrCzoHemb/s400/IMG_3144.JPG" alt="" id="BLOGGER_PHOTO_ID_5394461900793371586" border="0" /></a><br />A lot has happened since I last wrote you here. I have been on a little, yes, maternity leave! Leah Kip Burchstead was born on Setember 28th at 12:09 am. We gave birth to her in our home at The Morris Farm. As many of you know, our life here is a little hectic, full of people coming and going, and far from private. While I knew a home birth was the right choice for us, I was a little concerned about having a baby at The Morris Farm. What if it was during a volunteer work day? Or the big Slow Food Dinner? Luckily, the day I went into labor was a quiet Sunday. The day blessed us with a curtain of heavy rain, keeping random visitors and the sounds of the cars a a world away. A quiet day of just Jeff and I (when else would that ever happen?!) Jeff did have to go out to check on the animals and move a little fence, so I took a walk, then spun wool on my spinning wheel when the contractions became heavier and Jeff was still out. After the midwives arrived and got settled in, they they rested while Jeff and I labored alone. The space and privacy they gave us was just what I needed. After giving birth to Ruth in a birthing center/hospital where I walked among strangers through contractions (and had a 30+ hour labor), doing a little reading, and watching how all our farm animals prefer to labor and birth alone, I decided that the animal in me needed to hide out to labor and birth as well. We brought Leah into the world after only 8 hours of real labor. My midwife, Heather Stamler, did a wonderful job reading my cues, comforting, and guiding me through the pushing. Her support after the labor is also invaluable. Above is a picture of our new farm girl. She is healthy, strong, and big. At birth she weighed 9 lbs. 4 oz., and at her 2-week check-up weighed 10 lbs. 10 oz.<br /><br />So, adjusting to parenting an infant again and helping Ruth through this transition time, while still trying to run a farm and get a house built before the new year has been a little crazy! How are we doing it? The key is a loving community of fabulous cooks. Every evening for 3 weeks a friend dropped of an evening meal for us, lined up by our friend, CSA member, and amazing organizer Eve Conlin. These meals made all the difference for us, eliminating a layer of stress and allowing us to spend peaceful evening time together as a family. Thank you!<br /><br />Since I last wrote here, the farm has made the transition from summer to fall. We finished haying at the end of September. Pictured below is Jeff driving the team to gather the last load of hay. Ruth accompanies him on the forecart and the farm crew tosses and stomps the loose hay down on the wagon behind.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_hu8TFtf22zeGrEaFUmieFVMC-kdJc-Sl5gU7_zEw1dei3pyiJPyU8fUE2VVwhfykAhaPPVDQiNdzqKSBofWTJ1hqZYrmeLtCYyR6dRfC8DxmXvqQRL86uLhGBxKc4fUydHmtMX8TS3p/s1600-h/IMG_2969.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_hu8TFtf22zeGrEaFUmieFVMC-kdJc-Sl5gU7_zEw1dei3pyiJPyU8fUE2VVwhfykAhaPPVDQiNdzqKSBofWTJ1hqZYrmeLtCYyR6dRfC8DxmXvqQRL86uLhGBxKc4fUydHmtMX8TS3p/s400/IMG_2969.JPG" alt="" id="BLOGGER_PHOTO_ID_5394405774986702914" border="0" /></a>The horses are also in action plowing under old crop land to prep it for cover crop planting. They help with the harvest as well; pictured below is our mother/daughter team Mary and Millie plowing up the potato rows to expose the potatoes for us to collect. Cabbage and chard for late fall/early winter harvest are in the foreground.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38VYQ2hEZaP8ip4qGkoO08p_Wgi8E0Qe2ipt1j7GPXuJs1-2XBMalOQgj3Bj6x1_ff8ZVnxzgwetVKYL87_FeqTXCLG4jipjJ0-k6cLL3-xuR53MWxeyTEcXHgURGP2m7kp0AWkGaD5aT/s1600-h/IMG_3005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38VYQ2hEZaP8ip4qGkoO08p_Wgi8E0Qe2ipt1j7GPXuJs1-2XBMalOQgj3Bj6x1_ff8ZVnxzgwetVKYL87_FeqTXCLG4jipjJ0-k6cLL3-xuR53MWxeyTEcXHgURGP2m7kp0AWkGaD5aT/s400/IMG_3005.JPG" alt="" id="BLOGGER_PHOTO_ID_5394405154785341522" border="0" /></a>Several frosts have visited our farm; we successfully scurried ahead of them harvesting all our warm weather crops such as peppers and tomatillos. The more sensitive winter crops, winter squash, pumpkins, storage onions, storage potatoes) are in as well. Pictured below are the winter squash and pumpkins "curing" in the warm sun of the greenhouse. Many crops, such as carrots, kale, and parsnips, only get sweeter with the frost, and they are still out in the fields. If you don't think you like kale and parsnips, please try them again now that they are "frost sweetened"! The fall harvest pulls us out of the field and into the kitchen a bit more as we freeze and ferment veggies for winter eating. Sadly, our kitchen is not nearly as busy this fall as in autumns past due to a smaller harvest. Remember the rain that would not stop followed by the tomato blight? Hopefully next summer it will all be a distant memory...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfGL-2QZMsgEJ7C_IgNA8iLwBZie3ZjwaoNG25leR3U5bbK0rzskR_k4WHcLVgLz1Bbts8f2M0k5go3K6ZwJ9q3nT5fM4scONvHzljqM49hdpq9Ec_sUoQYZyrNXK1UzdkmAi2b9jVfHt/s1600-h/IMG_3170.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfGL-2QZMsgEJ7C_IgNA8iLwBZie3ZjwaoNG25leR3U5bbK0rzskR_k4WHcLVgLz1Bbts8f2M0k5go3K6ZwJ9q3nT5fM4scONvHzljqM49hdpq9Ec_sUoQYZyrNXK1UzdkmAi2b9jVfHt/s400/IMG_3170.JPG" alt="" id="BLOGGER_PHOTO_ID_5394401928654443762" border="0" /></a>And life as usual continues. The critters need to be fed, eggs collected, fence moved to new pasture, CSA and farmers' market to set up for... Last week the farrier, Stan, made his regular 6-8 week visit to trim the horses hooves. Pictured below is Stan working on Mary's hooves. Mary also had the horse dentist working on her earlier in the day. She is older, and we have trouble keeping weight on her every winter. The dentist came to make sure her teeth are even and filed so she does not loose food from her mouth as she chews.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v0go37NDUsmf-pMfWc6UyLOHHMguvQyaV1wu-uF7bjnvWPVpm0BVtM0vXSEbdbawWLSvEtaPj_fuonxcms5tGR9DLekAT3ExrA7ZBK0X24uyNN7hdU73uFYLttqjv74aiJf6TpehVB2w/s1600-h/IMG_3182.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v0go37NDUsmf-pMfWc6UyLOHHMguvQyaV1wu-uF7bjnvWPVpm0BVtM0vXSEbdbawWLSvEtaPj_fuonxcms5tGR9DLekAT3ExrA7ZBK0X24uyNN7hdU73uFYLttqjv74aiJf6TpehVB2w/s400/IMG_3182.JPG" alt="" id="BLOGGER_PHOTO_ID_5394401740285596290" border="0" /></a>CSA members, we have one more pick-up next Tuesday the 27th to complete our 20 weeks of summer harvest for you. The last 2 weeks of harvest included:<br /><br /><span style="font-weight: bold;">October 13th CSA Share:</span><br /><ul><li>carrots</li><li>parsnips <span style="font-style: italic;">(great cut into rounds and boiled or sauteed and tossed with a little butter, salt, and/or lemon juice. Also, see recipe below - one of our favorites!)</span><br /></li><li>leeks</li><li>green peppers</li><li>hot peppers</li><li>kale</li><li>salad turnips</li><li>parsley</li><li>Halloween pumpkin<br /></li></ul><span style="font-weight: bold;">October 20th CSA Share:</span><br /><ul><li>carrots</li><li>parsnips</li><li>fennel</li><li>parsley</li><li>scallions</li><li>Delicata squash</li><li>leeks</li><li>mixed greens <span style="font-style: italic;">(mizuna, mustard, pac choi, arugula: makes for a spicy salad, and is mild steamed, sauteed, braised)</span></li><li>celery</li></ul><div style="text-align: center;"><span style="font-weight: bold;">Parsnip Pancakes</span><br /><span style="font-style: italic;">allrecipes.com; submitted by: Lois Frazee; Serves 6</span><br /></div><ul><li>2 pounds parsnips, peeled</li><li>1 teaspoon salt</li><li> 1/2 cup chopped onion</li><li> 1/4 cup all-purpose flour</li><li> 1 egg, lightly beaten</li><li> 1 tablespoon minced chives</li></ul> 1. Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.<br /> 2. Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels.<br /><br /><span style="font-style: italic;">These are great topped with a little sour cream. You can try adding a herb (like parsley) instead of or in addition to the chives or a little curry powder for a different zip...</span><br /><br />Happy Eating!<br />Your Farmers,<br /><span style="font-style: italic;">Jeff, Ruth, Amy & Leah</span>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com1tag:blogger.com,1999:blog-1581976826858226431.post-35359217261553208242009-09-14T17:47:00.000-07:002009-09-17T05:39:23.316-07:00A Few Are Idle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaANYgXQC22L-f_flbyMuVe5H4zuqV-E2pkJLJlo6cucSoxExlg8GwWXABoYw7TY16H-rczpAenB3t9Aoso6azwhOM_pV2Eze2oCSO_0MH8z_G8Iztyn_qCyovFqgd2C1hmQpfJcmAqoc2/s1600-h/IMG_2900.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaANYgXQC22L-f_flbyMuVe5H4zuqV-E2pkJLJlo6cucSoxExlg8GwWXABoYw7TY16H-rczpAenB3t9Aoso6azwhOM_pV2Eze2oCSO_0MH8z_G8Iztyn_qCyovFqgd2C1hmQpfJcmAqoc2/s400/IMG_2900.JPG" alt="" id="BLOGGER_PHOTO_ID_5381490933220819522" border="0" /></a>The feel of September is settling over the farm. All crops are planted, the pace of weeding has slowed, and only a small patch of hay remains to be cut. We purchased some baled hay from Lee Straw to help feed the horses over the winter, and of course to provide the best possible napping spot for our cat, "Onion". He now smells deliciously of hay when he comes in to greet us in the morning. Onion is the definition of idle when the late afternoon sun slants throught the barn windows and warms his spot in the hay.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6DVcJmRJkI-wnVGIDS1jeaJSTkxNlSuk1u48ffVfI_UVfH1Z1zSQ3Z-mO6O_SRBoHDCLxESnciT_ELXEv-Y6r1ziyNb87ebvmNyIGPT5ZCWi7DjRFnRtPcPlxn87onEdAteJU7MeLuLl/s1600-h/IMG_2911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6DVcJmRJkI-wnVGIDS1jeaJSTkxNlSuk1u48ffVfI_UVfH1Z1zSQ3Z-mO6O_SRBoHDCLxESnciT_ELXEv-Y6r1ziyNb87ebvmNyIGPT5ZCWi7DjRFnRtPcPlxn87onEdAteJU7MeLuLl/s400/IMG_2911.JPG" alt="" id="BLOGGER_PHOTO_ID_5381490655821288834" border="0" /></a>The horses have earned a bit of idle time as well. Their cultivating work is done for the time being. Once the forecast ceases its small threats of rain, Jeff will harness up a team to complete the season's haying. And, once we find the time, we'll put them to work plowing crop ground where we have harvested in preparation for planting cover crops.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloAZtS2jw8uSabazznNvzrE8d1eQN6dw1V0wx1Q-AK5l_9hwSacxgWu9Y8vdSqxNxbtrf5snrxyQIxUyoxrcKX9ACoIhKv1vpWBFMUu0R45HBuBWUNwk-yQ1CukHmhyphenhyphengxRTzH6TEQl0QS/s1600-h/IMG_2916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloAZtS2jw8uSabazznNvzrE8d1eQN6dw1V0wx1Q-AK5l_9hwSacxgWu9Y8vdSqxNxbtrf5snrxyQIxUyoxrcKX9ACoIhKv1vpWBFMUu0R45HBuBWUNwk-yQ1CukHmhyphenhyphengxRTzH6TEQl0QS/s400/IMG_2916.JPG" alt="" id="BLOGGER_PHOTO_ID_5381490344016220322" border="0" /></a>The old loose hay loader, which we purchased from a field in Pittston a few years ago, has seen an active month. It has served us well this season. If you get a chance to get out to the farm to see our last bit of hay-making, make sure you stay long enough to see this piece of equipment in action. It, like our mower, tedder, and hay rake, is "ground driven", meaning the circular motion of its wheels moving over the earth set into motion a series of gears which in turn make all the components of the equipment work. We do have a baler which has its own motor and can be pulled by the horses, enabling us to make hay bales. But loose hay more fun to make, requires no motors or gas, and our livestock much prefer the loose hay we put up as opposed to the baled.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD4Gor3fOE_gTUy555_qLiaggloyjcRmJ6WDqt-mrSOkaFykjDqQePQ_kTR9q817xnRKykayvzgYU5eqN4-p7DuyqyRa7U1bn_m6n004jUjLhBJu97VxySWBdp4rEPz85haQKCekGJF4W/s1600-h/IMG_2906.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD4Gor3fOE_gTUy555_qLiaggloyjcRmJ6WDqt-mrSOkaFykjDqQePQ_kTR9q817xnRKykayvzgYU5eqN4-p7DuyqyRa7U1bn_m6n004jUjLhBJu97VxySWBdp4rEPz85haQKCekGJF4W/s400/IMG_2906.JPG" alt="" id="BLOGGER_PHOTO_ID_5381489940504310706" border="0" /></a>An expectant momma can't help but point out that sunny days are not just fine for hay making, but are also fine for laundry drying. These baby clothes, diapers, and blankets waving ever so slightly in the sun are the calm in the center of my storm of preparation. They are also a firm reminder that very soon a real babe will fill and bring the clothes to life.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYiUlHAB4dhGrR9HI7klcmfIJ3cQQTGzOl0BOZRWisJoRpSGQJVPPq6GF4SMV5XWxLA4ehJvQ_NTCRikG-cQpKy5N8JUjKInTRFMpY7FYCzOQzHJt15FHt2A-gFPC7Id3XIlClS6kM1CzX/s1600-h/IMG_2898.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYiUlHAB4dhGrR9HI7klcmfIJ3cQQTGzOl0BOZRWisJoRpSGQJVPPq6GF4SMV5XWxLA4ehJvQ_NTCRikG-cQpKy5N8JUjKInTRFMpY7FYCzOQzHJt15FHt2A-gFPC7Id3XIlClS6kM1CzX/s400/IMG_2898.JPG" alt="" id="BLOGGER_PHOTO_ID_5381489754075675026" border="0" /></a>At the center of Jeff's storm is the back of the farm truck, holding the evidence of all that is done and needs to be done with the reaminder of the day. A chainsaw and helmet indicate he has been at the house site; fencing supplies mark his work setting up cow fencing in the back pasture of The Morris Farm and sheep fencing over at Old Stone Farm. Early Tuesday morning the truck is filled with harvesting knives and crates for the CSA harvest. Ruth is loving spending most of her day helping Jeff and Kate on the farm. She bursts in the door at the end of the day, energized and feeling very important, usually a tool in hand, and covered in dirt (today a bit of paint from the house site and chocolate ice cream from lunch as well.) Her stories of the afternoon's work and unforeseen challenges spill from her as she heads again for the door to go out and do "one more thing" before dinner. She is so much like her dad, who is currently (at 9:30 pm) at the house site painting window trim and catching escapee chickens in our neighbor's yard (sorry Mr. & Mrs. Rines!)<br /><br /><span style="font-weight: bold;">September 8 CSA share:</span><br /><ul><li>potatoes</li><li>green beans</li><li>purple and yellow beans</li><li>daikon radish</li><li>carrots</li><li>purple scallions</li><li>summer squash</li><li>chard</li><li>hot peppers</li><li>purple bell peppers</li><li>cucumbers</li></ul><span style="font-weight: bold;">September 15 CSA Share:</span><br /><ul><li>colored peppers</li><li>kale</li><li>basil</li><li>patty pan summer squash</li><li>assorted summer squash</li><li>cucumbers</li><li>leeks</li><li>carrots</li><li>potatoes<br /></li></ul>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-572189617465470402009-09-06T03:31:00.000-07:002009-09-06T18:23:14.474-07:00We are...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwgNR21oH6DYSX9azJJflo8oVo-THJO_BIaN7Efis-omIkQ8_JTD7HsZYCfCP7WscjbuMehtHOxQaBkA5k7O4zhDBDzeyI_lZJejwnccjL2rWEJzwCEhsI9ViAf51lR5ni8cWAzEE0gEx/s1600-h/IMG_2816.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwgNR21oH6DYSX9azJJflo8oVo-THJO_BIaN7Efis-omIkQ8_JTD7HsZYCfCP7WscjbuMehtHOxQaBkA5k7O4zhDBDzeyI_lZJejwnccjL2rWEJzwCEhsI9ViAf51lR5ni8cWAzEE0gEx/s400/IMG_2816.JPG" alt="" id="BLOGGER_PHOTO_ID_5378301788607048818" border="0" /></a><span style="font-weight: bold;">Harvesting</span><br /> Our kitchen table, as well as the CSA tables, farm stand, and farmers' market booth, finally has a diverse and colorful offering of veggies. Thanks to all our members and customers for your patience and support, and for sharing the joy of our first green beans of the season! Last Tuesday evening, Jeff taught a canning and fermenting workshop at The Morris Farm to help folks preserve the season's harvest. If the nip in the evening air has you thinking of stocking up for the winter, just let us know; we have several books we can recommend to you, and are happy to answer any questions on food preservation.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQm9nTKA8RcvyC6OOGt2xpclRLuEjAiGsBrMZyYtGLoXytbAcfWlsqHEu4MoD3UG2YIX1pV-owjtkfMb2e_J8yHPjAySOqVC4xLbxce0H_6yAwlNVulmFGLpu-M-PGM-s5WcTooqpPT5BA/s1600-h/IMG_2823.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQm9nTKA8RcvyC6OOGt2xpclRLuEjAiGsBrMZyYtGLoXytbAcfWlsqHEu4MoD3UG2YIX1pV-owjtkfMb2e_J8yHPjAySOqVC4xLbxce0H_6yAwlNVulmFGLpu-M-PGM-s5WcTooqpPT5BA/s400/IMG_2823.JPG" alt="" id="BLOGGER_PHOTO_ID_5378301261657285090" border="0" /></a><span style="font-weight: bold;">Weeding</span><br /> The job that is never done until the snow flies... is made much more fun with the help of friends. Our good friend Clay, pictured to the left, is now joining us every Tuesday to help with CSA harvest and other farm tasks in barter for food. Here Clay, Jeff, and Kate are weeding the carrots and throwing the weeds into the old manure spreader to haul out of the garden. Ruth stands by ready to drive the team forward when the crew is ready (and chatting all the while.)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lb5PvW8bWwgYJvpt4FLYFwAjXo0VBcI4uhj-slR1zP3dLTXmw-zoyU5qhKHXoCkO4485IaPQicsd2iu1fsBBwZ-plQJBEZlzVUz22zBKHGEXc3bgh0EmEMVmqGxzOWZUvYCrII1oEClJ/s1600-h/IMG_2844.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lb5PvW8bWwgYJvpt4FLYFwAjXo0VBcI4uhj-slR1zP3dLTXmw-zoyU5qhKHXoCkO4485IaPQicsd2iu1fsBBwZ-plQJBEZlzVUz22zBKHGEXc3bgh0EmEMVmqGxzOWZUvYCrII1oEClJ/s400/IMG_2844.JPG" alt="" id="BLOGGER_PHOTO_ID_5378300949789824338" border="0" /></a><span style="font-weight: bold;">Grazing</span><br /> Our rotational grazing system has our critters moving all over The Morris Farm and the Old Stone Farm pastures. When the livestock all end up in the same general area, it is like the constellations lining up. I love being able to look across the pasture and see all of them at once. All four horses are now at The Morris Farm to work on making the hay here. They are also entertaining themselves watching over the cows on the other side of the fence. Two cows decided to make their Saturday night more exciting last night by breaking through a gate to visit with the horses. Consequently, Jeff's Sunday morning has been a little more exciting than usual as well!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7sfohAgb0Wb7K-jy-XFQ0iR-SWdyCQNpKVYjiDJ-uMt_hliSlBwftZuK-r6Sfa4NaU8TbSNhP2G8jqkRastJI4l8ADJr-vuKlIZ5ulBlIJHtFKqQW7dw3iSa_JSK4LrA0mMsBt5Ft9R1/s1600-h/IMG_2846.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7sfohAgb0Wb7K-jy-XFQ0iR-SWdyCQNpKVYjiDJ-uMt_hliSlBwftZuK-r6Sfa4NaU8TbSNhP2G8jqkRastJI4l8ADJr-vuKlIZ5ulBlIJHtFKqQW7dw3iSa_JSK4LrA0mMsBt5Ft9R1/s400/IMG_2846.JPG" alt="" id="BLOGGER_PHOTO_ID_5378300650340441058" border="0" /></a><br /><span style="font-weight: bold;">Getting ready for baby</span><br /> Above is the world from my point of view these days: over the curve of an 8 1/2 month pregnant belly. So much of what we are doing now is in preperation for the arrival of our new little one. We were both awake at 4:30 this morning, with thoughts of what needs to to be done driving us from bed by 5:00. Now it is 7:30 am, Ruth and Anna are still sleeping, Jeff has moved the cows, done chores, and is on the road to Winterport for a few shearing jobs (some breeds of sheep need to be shorn twice a year). I am stealing this rare quiet hour (ignoring the pile of dishes) to write to you. Our goal is to get the farm and our house building project to a point where we can slip away from both for a few days after the baby is born and hunker down in our home to rest and nest and eat and stare in wonderment at each other.<br /><br />Your Farmers,<br />Jeff & Amy<br /><br /><span style="font-weight: bold;">September 1 CSA Share:</span><br /><ul><li>cilantro</li><li>garlic</li><li>kale</li><li>lettuce mix</li><li>potatoes</li><li>basil</li><li>beets</li><li>onions</li><li>carrots</li><li>cucumber</li><li>summer squash</li></ul>This week's share contained a large amount of basil tips as well as a head of garlic so you can make some pesto. Pesto is one of our most treasured tastes of summer; it freezes great in little jars or plastic bags to bless you with a taste of summer in the winter.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Pesto</span><br /><span style="font-style: italic;">Moosewood Cookbook</span><br /><div style="text-align: left;"> 3 cups (packed) fresh basil leaves<br /> 3 to 4 large cloves garlic<br /> optional: 1/3 cup pine nuts or chopped walnuts, lightly toasted <span style="font-style: italic;">(I also sometimes use sunflower seeds or pecans)</span><br /> 1/3 cup olive oil<br /> 1/3 cup parmesan<span style="font-style: italic;"> (I often omit the parmesan and the pesto is still great!)</span><br /> optional: salt and pepper to taste <span style="font-style: italic;">(I think the salt is necessary, but not the pepper)</span><br /><br />1.) Place the basil leaves and garlic in a blender or food processor and mince well.<br />2.) Add the nuts, if desired, and continue to blend until the nuts are ground.<br />3.) Drizzle in the olive oil, as you keep the machine running. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper. To serve, place room-temperature pesto in a warmed serving bowl. Add hot pasta and toss thoroughly. Allow 2-3 Tbs. pesto per serving. <span style="font-style: italic;">(In our home we also love pesto as a sandwich spread, on burgers, and even mixed with sauteed veggies.)</span><br /></div></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-65594983290593089442009-08-24T20:38:00.000-07:002009-08-24T17:36:47.264-07:00Summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G22g1lK4O2xgLWZxD4bV0BSzxCbsFYto30H8J0sjL6REzorZwuqdpJvlJETUi_PI3siIHNZVytJ2xuomaNIvnzj2k2S8hQ4epi54oH-_eUVJxk9kmmYzsouEYg9_z85JWidfRAIpFljy/s1600-h/IMG_2786.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G22g1lK4O2xgLWZxD4bV0BSzxCbsFYto30H8J0sjL6REzorZwuqdpJvlJETUi_PI3siIHNZVytJ2xuomaNIvnzj2k2S8hQ4epi54oH-_eUVJxk9kmmYzsouEYg9_z85JWidfRAIpFljy/s400/IMG_2786.JPG" alt="" id="BLOGGER_PHOTO_ID_5373329012637257554" border="0" /></a><br />Summer is in swing... the old haying equipment: mower, tedder, and loose hay loader are whirring in the fields behind a steady team of horses, followed by the quiet pitchforks of a hard-working crew and the constant chatter of Ruth as she leaps into the piles. Included in the photo above is Paul, a retired train engineer who, lucky for us, has a fascination with old horse equipment. He has spent many afternoons this summer pouring over our horse books and tinkering with the mower in preparation for these long-awaited sunny days. Much work has been done since this photo; the pole barn is now about half-full of hay.<br /><br />The crops continue to thrive, and we are thrilled to finally offer a bit more diversity in the CSA share as well as on our kitchen table. However, we're all still feeling the inpact of the rains, as we should also have cucumbers, beans, and cabbage for you this time of the season. We planted the cucumbers and beans at The Morris Farm, usually a great spot for mid-summer crops. But not this year! Our first two plantings of beans rotted in the ground, as did the first cukes. These soils are simply too heavy for a rainy season. A friend of ours and fellow CSA farmer came for a visit and a little advice this past week. He also leases a farm, and the majority of the soils on that farm are the same as The Morris Farm's. After this season, he is considering moving to find lighter soils elsewhere. At least we are not alone in the frustrations of this season! Another frustration we are not alone in is the disaster of late blight descending on the northeast. The stories of farmers loosing their entire potato and tomato crops have been all over the news. We thought for awhile that we had avoided the devastation, but now it seems like our plants, too, are being brought down by it, and we may not be able to glean any tomatoes for the CSA shares. We are so sad... what is summer without tomatoes? Last season our CSA members were enjoying (or becoming overwhelmed with) 4 lbs. of tomatoes a week, our canning pots were bubbling into the night preserving tomato sauce and salsa, and our winter CSA freezer was brimming with bags of frozen paste tomatoes. The only farmers we know that are harvesting any tomatoes have the plants in hoop houses where they are regularly spraying copper. Farmers with plants out in the fields are not having any luck fighting the disease. We will do what we can to coax our plants along, and will keep you posted. Without efficient, but expensive, power spray equipment, we have not been willing to spend the excessive hours spraying copper, which is toxic to humans and many critters, with a hand pump backpack sprayer. Jeff tried homeopathy, a modality that has worked with our family and livestock, spraying the remedy Alium Cepa one time as recommended by a book he purchased. It was probably too little to late and has shown no positive response. At some point you have to let the past go and focus positive energy on the future. Jeff and Kate are doing a great job keeping the crops weeded, and they just planted the last seedlings from the greenhouse into the field: chard, arugula, and spinach. They also seeded spinach, lettuce mix, mustard greens, radishes, and salad turnips for cold weather fall harvests.<br /><br />Also in<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiww0U3WD1DEjpuEP0Rg9iV3kluv7_5PLjibz7XuTNWsxtlJHZOvBBBeF7UNIGBmg0BCuJ0GbO7ecsb8pysPQmgOtwIhsIObdKZQi3OU0441JCIGrsQFO2edlC9Gg5lSoC1Hu1ceLXyS1JU/s1600-h/IMG_2693.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiww0U3WD1DEjpuEP0Rg9iV3kluv7_5PLjibz7XuTNWsxtlJHZOvBBBeF7UNIGBmg0BCuJ0GbO7ecsb8pysPQmgOtwIhsIObdKZQi3OU0441JCIGrsQFO2edlC9Gg5lSoC1Hu1ceLXyS1JU/s320/IMG_2693.JPG" alt="" id="BLOGGER_PHOTO_ID_5373328535401164594" border="0" /></a> the good news department is the simple celebration of our seventh wedding anniversary, which happened to be on the last CSA pick-up - Aug. 18th. Our unborn baby is growing rapidly and kicking like a farmer itching to plow on a snowy spring day. Our new house is growing rapidly, too. What amazing carpenters we've found (Emerald Builders of Bowdoinham)! Since these photos were taken, they have boarded in the house and framed the upstairs interior walls. I wanted to share these photos with you so you could see the beauty and structure of the timber frame.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR1SDDlWNOvwp4GzvE04zSJC8PlXdOhAUmGxbuPpczG2D52671l0fX2Dyd5t4EUgZ72qgBDR3y5di4z6_FiE-9ueL4ggWuqQeDq8g5YO_OhqKfHynJgftXpOc6-sWDy2waB5GQP5qspPV/s1600-h/IMG_2755.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR1SDDlWNOvwp4GzvE04zSJC8PlXdOhAUmGxbuPpczG2D52671l0fX2Dyd5t4EUgZ72qgBDR3y5di4z6_FiE-9ueL4ggWuqQeDq8g5YO_OhqKfHynJgftXpOc6-sWDy2waB5GQP5qspPV/s320/IMG_2755.JPG" alt="" id="BLOGGER_PHOTO_ID_5373327736157119602" border="0" /></a><br /><br />Your Farmers,<br />Jeff & Amy<br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />August 18 CSA share:</span><br /><ul><li>new potatoes</li><li>summer onions</li><li>summer squash</li><li>head lettuce</li><li>basil</li><li>romaine leaf lettuce</li><li>carrots</li><li>radishes</li><li>kale (see recipe for Kale Chips below if your bunch of kale still sits idle in your fridge)<br /></li><li>cilantro</li></ul><span style="font-weight: bold;">August 11 CSA share:</span><br /><ul><li>head lettuce</li><li>carrots</li><li>new potatoes</li><li>chard</li><li>green peppers</li><li>summer squash</li><li>summer onions</li></ul>The below recipe has a special place in my heart, because it is the one my mother, my aunt Sheryl, and our long-time friend Mary baked for our wedding. The cake was delicious as well as beautiful, bedecked with fresh flowers from our garden. On the top layer stood an elderly farm couple carved of wood, a gift from Jeff’s sister. The couple now sits on our mantle, serenely smirking at all of the crazy work we do.<br /><div style="text-align: center;"><span style="font-weight: bold;">Lovin’ Carrot Cake</span><br /><span style="font-style: italic;">From Amy's Aunt Sheryl and Mother Thyle</span> ~ <span style="font-style: italic;">Makes two 9 inch layers</span><br /></div>1 1/2 cup sugar<br />7/8 cup canola or sunflower oil<br />4 small/medium eggs (room temperature)<br />2 cups flour (all-purpose white)<br />1 2/3 tsp. baking soda<br />1 T cinnamon<br />13 1/3 oz. carrots (about 3 1/3 cups)<br />5 1/3 oz. chopped nuts (optional)<br /><br />1. Pre-heat oven to 325.<br />2. Beat the sugar, oil, and eggs for about 2 minutes on medium speed<br />3. Mix the flour, baking soda and cinnamon in a separate bowl<br />4. Add the dry ingredients to the wet and beat for about 1 minute<br />5. Beat in the carrots and optional nuts<br />6. Pour batter into 2 greased 9 inch round cake pans<br />7. Bake at 325 for 40-45 minutes<br /><br /><span style="font-weight: bold;">Frosting:</span> you can find my favorite cream cheese frosting recipe on the inside of an Organic Vally Cream Cheese package.<br /><div style="text-align: center;"><span style="font-weight: bold;">Baked Kale Chips</span><br /></div> * 1 bunch kale<br />* 1 tablespoon olive oil (or more; enough to coat all leaves)<br />* 1 teaspoon seasoned salt<br />1. Preheat an oven to 400 degrees F.<br />2. Wash and thoroughly dry kale and rip or cut into large bite size pieces (the pieces will shrink during baking.) Drizzle kale with olive oil (toss in bowl to coat leaves) and sprinkle with seasoning salt (and other spices/seasonings if desired).<br />3. Spread kale out in a single layer on a baking sheet.<br />4. Bake until the edges brown but are not burnt, 10 to 15 minutes. Toss once mid-way through baking to brown and crisp both sides.Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com1tag:blogger.com,1999:blog-1581976826858226431.post-48116100101525245262009-08-10T09:40:00.000-07:002009-08-10T06:37:38.863-07:00Progress<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJnuewvbNxvbv1sMwksSCRJIbF5Cfl1H6k3-keaPVw5Hm-dqOLNjh3jrhI8yRW9Atvj3p7no1JwE9fEkIHhjD2j4TIX6C_YQSb2MyzRKcm0SrdYdnTDwhyphenhyphenC2wqFRiXY_5E7O9mqUnJbUR/s1600-h/IMG_2776.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJnuewvbNxvbv1sMwksSCRJIbF5Cfl1H6k3-keaPVw5Hm-dqOLNjh3jrhI8yRW9Atvj3p7no1JwE9fEkIHhjD2j4TIX6C_YQSb2MyzRKcm0SrdYdnTDwhyphenhyphenC2wqFRiXY_5E7O9mqUnJbUR/s400/IMG_2776.JPG" alt="" id="BLOGGER_PHOTO_ID_5366069471091049314" border="0" /></a>The past couple of weeks have felt like a real turn-around on the farm. We are making progress instead of mud! We cultivated all the gardens at Old Stone Farm (pictured above). Now the plants have sunshine, warmth, air in the soil (instead of water) and no weeds competing with them for those cherished resources. We moved our new flock of laying hens out to pasture, as they are now starting to lay eggs and the ground is dry enough for them. The cows have finished grazing at Old Stone Farm, and have started in on the pastures at The Morris Farm. This week we will be moving the sheep over to Old Stone Farm to rotationally graze there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWU6VPLFZPCJsZzu1y5UBWngjnnR5uLHaOgCX_oHRh-4OU0BQczhcgQyHNrjP2Eg0z-Nn5sBS_sNpYr3YhTa4ul-qcpUdYsrNlSPIoOyvHzIQW4AkQyh9xhXnOO3jwIf8xlkv-G59kVOn/s1600-h/IMG_2499.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWU6VPLFZPCJsZzu1y5UBWngjnnR5uLHaOgCX_oHRh-4OU0BQczhcgQyHNrjP2Eg0z-Nn5sBS_sNpYr3YhTa4ul-qcpUdYsrNlSPIoOyvHzIQW4AkQyh9xhXnOO3jwIf8xlkv-G59kVOn/s400/IMG_2499.JPG" alt="" id="BLOGGER_PHOTO_ID_5366065576223912946" border="0" /></a>The sunny skies of last week inspired Jeff to mow some hay. Unfortunately for us, the rain did fall, and the crop could not be put up. But, the area he mowed was small, and we picked up the hay anyway and gave it to the piglets. They had a great time munching on it, making beds in it, and of course playing in it! Jeff mowed again this weekend, and last night finished forking the loose sweet hay into the pole barn. He will probably mow again this week; we may need a little help getting the hay in, so please email or call if you would like to stop by to lend a hand. It is a great way to see the horses in action.<br /><br />As I mentioned in the last post, two of our apprentices had become ill with Lyme's Disease. They took a couple weeks off to recover, but returned to the farm still exhausted and a little sick. We all decided that the farm life was not working out for their recovery, so they have left the farm to rest and to live closer to a doctor that their insurance will accept. We have had qui<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZ2ofmDmWCr3MSrjEeTwWaN3blXYXxgyjmYslHGGzR0PZUKtSMIJcXM0eq4BN_aOiE8vJeonemDHo9IXZBb9uY94RJSXASogW_z6iplzQDWZQSZd-pKF_q92swBsFh-dFJ6KgWWbmAfbj/s1600-h/IMG_2767.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZ2ofmDmWCr3MSrjEeTwWaN3blXYXxgyjmYslHGGzR0PZUKtSMIJcXM0eq4BN_aOiE8vJeonemDHo9IXZBb9uY94RJSXASogW_z6iplzQDWZQSZd-pKF_q92swBsFh-dFJ6KgWWbmAfbj/s320/IMG_2767.JPG" alt="" id="BLOGGER_PHOTO_ID_5368318964249132962" border="0" /></a>te a bit of experience with Lyme's on this farm, and do not take the disease lightly. So, Kate (pictured to the right disking with the horses) and Jeff are working long hours on the farm, and we are looking for a new apprentice or two. Ruth is helping out on the farm a lot and accompanying me to the house site as we figure out how to be the contractor for our home construction project. Another challenge of being short-handed while we run a farm and oversee the construction of our house is attempting to keep relative order and cleanliness in our house, especially with the arrival of a new baby just around the corner (due Sept. 18th)! My mother has been up for the weekend helping me to get the house ready for baby. What farm family could survive without the help of family?<br /><br /><span style="font-weight: bold;">July 28 CSA Share:</span><br /><ul><li>scallions</li><li>fennel bulb</li><li>chard</li><li>dill</li><li>new potatoes</li><li>beets</li><li>carrots</li></ul><span style="font-weight: bold;">August 4 CSA Share:</span><br /><ul><li>Red Gold potatoes</li><li>kohlrabi</li><li>kale</li><li>basil</li><li>radicchio</li><li>scallions</li><li>Purple Haze carrots</li><li>beets (3 different varieties & colors)<br /></li></ul>A note on radicchio: you have probably eaten readicchio before in salad mixes; it is the dark purple/maroon leaves chopped up. Raw in salads it adds a bitter bite, but cooked it looses some of its bitter and is delicious with a sweet topping. Jeff braised some radicchio wedges last week in a pan with bacon grease and maple syrup that were delicious (but still too bitter for Ruth). Below is the recipe I had out at CSA pick-up:<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Roasted Radicchio with Gorgonzola and Balsamic Vinegar</span><br /><span style="font-style: italic;">Farmer John's Cookbook</span> ~ Serves 4<br /><div style="text-align: left;">"Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple - and delicious. Served on a bed of risotto, it makes an attractive meal. If you're not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar."<br /><br />1 medium head radicchio, cut into 2-inch wedges<br />1/4 cup olive oil<br />salt & freshly ground black pepper<br />balsamic vinegar<br />1-6 ounces Gorgonzola (or other cheese), sliced<br /><br /><span style="font-weight: bold;">1.</span> Preheat the oven to 400 degrees. Lightly oil a 2-quart baking dish.<br /><span style="font-weight: bold;">2.</span> Using a pastry brush, brush the radicchio generously with olive oil and place in a single layer in the baking dish. Season with salt and pepper.<br /><span style="font-weight: bold;">3.</span> Bake the radicchio for 20 minutes, turning wedges over once midway through cooking. Drizzle with balsamic vinegar and top with cheese. Return to the oven until cheese is melted, about 5 minutes.<br /></div><br /></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com2tag:blogger.com,1999:blog-1581976826858226431.post-68280372311168124592009-07-18T14:02:00.000-07:002009-07-21T10:07:48.114-07:00Timber Frame & Sunny Skies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaLw5nWteUG_BL6zMc6yF8a4q_WFelxEU-SEgCmeg0g2H97Mb36mrhswEslB4oqJ1e_fGKbHkpaNVswr6-cw1lZ6C7N8pnVAFjK8UeJmuVAhp1TKkDdu5-UFIXdjppYLp-e_L6T9MPfrm/s1600-h/IMG_2454.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaLw5nWteUG_BL6zMc6yF8a4q_WFelxEU-SEgCmeg0g2H97Mb36mrhswEslB4oqJ1e_fGKbHkpaNVswr6-cw1lZ6C7N8pnVAFjK8UeJmuVAhp1TKkDdu5-UFIXdjppYLp-e_L6T9MPfrm/s320/IMG_2454.JPG" alt="" id="BLOGGER_PHOTO_ID_5359926099516415714" border="0" /></a>We apologize that we have not been very present on this blog recently. Two of our three apprentices have become sick with Lyme's Disease, an unfortunate hazard of the outdoor work life. While they recover, Jeff and Kate are working extra to keep the animals moving to fresh pasture and to attack the many weeds that have thrived in the wet conditions. The gardens are finally dry enough to get the horses and hoes in there for some much-needed cultivation! I have been busy being the contractor for our house-building project and driving trailer loads of lumber to and from the mill to be planed and to my friend's, Raivo's, shop to pick up the last of the timber frame. Sunday, under sunny skies, Raivo and his crew started assembling the frame. Monday the sun still miraculously shone, and the crane arrived to help us raise the frame. By the end of the day today the frame should be up. Then perhaps I will pause to take a breath, and I will certainly give thanks.<br /><br /><span style="font-weight: bold;">Jeff's CSA Crop Report:</span> The weather is improving, albeit incrementally, but you will probably see the rain's impact on your share for the rest of the season. This is not at all what we would expect this time of year, but neither was the incessant rain of June/July. Normally this would be the time when the variety and quantities of vegetables would be starting to increase dramatically and peak in late August at the height of tomato harvest. But the rains of the past month prevented us from planting certain crops on time and rotted and ruined many plantings, including successional greens and initial bean and corn plantings. This was especially true at The Morris Farm, where the heavier soils we count on for unirrigated summer yields turned into anaerobic muck, completely inhospitable to plant growth. We have been scrambling to make room at the other farm where the sandy loams that normally turn droughty in the summer are the only productive soils we have. In doing so, we have had to compromise principles of resting certain ground each year and not double cropping areas. We had planned the pick-your-own herb garden for CSA members at The Morris Farm, which has obviously been impossible to pull off. Instead we have been harvesting herbs for you for your share. Despite our efforts, we cannot change what has happened to crops, some of which would be yielding food now and others that would be maturing over the next few weeks. Consequently the next few shares might be a bit sparse. We will do what we can and will sacrifice farmer’s market sales to get you some volume and variety in your share, but it may be that we have to skip a week or two, which we would make up at the end of the season. The other head’s up I will give you is that diseases linked to the cool wet weather, and the stress it puts on certain crops, are starting to rear their heads in our tomato and potato patches (but m<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6z221-POnVFlAXHSHAxMqrWAkvnyFS2Xzq2a8QOPyhDz9m9OvN5J_NL3caCpNFFvDgY1umicE9r95PBgnFfVqyoHsjJkal0qRf9svPgyms8GR8gBmxbbbFnpb_TMhjtusJy9WRqplVKUK/s1600-h/IMG_2476.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6z221-POnVFlAXHSHAxMqrWAkvnyFS2Xzq2a8QOPyhDz9m9OvN5J_NL3caCpNFFvDgY1umicE9r95PBgnFfVqyoHsjJkal0qRf9svPgyms8GR8gBmxbbbFnpb_TMhjtusJy9WRqplVKUK/s320/IMG_2476.JPG" alt="" id="BLOGGER_PHOTO_ID_5360959673145093074" border="0" /></a>any of the plants are still healthy and doing their best to produce fruit, as the tomato plant pictured here.) One in particular, late blight, is potentially very devastating, having caused the infamous Irish Potato Famine because of its ability to rapidly defoliate a plant and reduce or eliminate yield. We have some organic fungicides, such as copper, at our disposal, but they mean hours of spraying every 5 days and are far from 100% effective. We assure you we will keep doing our best to make the most of the rest of the season and to keep your CSA share diverse and bountiful! Below are a couple related news articles to check out:<span style="text-decoration: underline;"> </span><span class="newstitle"><a href="http://www.mofga.org/DesktopModules/Orizonti_NukeNews/getLink.aspx?pid=2&tid=74&newsid=557" class="newstitle" target="_blank">pressherald.mainetoday.com/story.php?id=263807&ac=PHnws</a></span> www.bangordailynews.com/detail/109659.html<br /><span style="font-weight: bold;">July 7th CSA share:</span><br /><ul><li>peas</li><li>lettuce mix</li><li>carrots</li><li>beets</li><li>head lettuce</li><li>fennel fronds</li><li>broccoli</li><li>kale</li><li>chard</li></ul><span style="font-weight: bold;">July 14th CSA share:</span><br /><ul><li>shelling peas</li><li>snow peas</li><li>sugar snap peas</li><li>beets</li><li>mini onions</li><li>fennel bulb</li><li>carrots</li><li>kohlrabi</li><li>broccoli</li><li>chard</li><li>Chinese cabbage</li><li>cilantro</li></ul><span style="font-weight: bold;">Today's (predicted) share:</span><br /><ul><li>kale</li><li>Chinese cabbage</li><li>beets</li><li>scallions</li><li>salad turnips (These do not taste like winter storage turnips! Salad turnips are juicy and mild and are great raw in salads. Give them a try...)<br /></li><li>dill</li><li>kohlrabi</li><li>broccoli</li></ul>Many of the veggies in today's share can be thrown together into a refreshing slaw. Slaws offer so many variations; below is one recipe to get you going:<br /><div style="text-align: center;"><span style="font-weight: bold;">Kohlrabi 'n' Carrot Slaw<br /></span><span style="font-style: italic;">from Farmer John's Cookbook; serves 4 to 6<br /></span><div style="text-align: left;"><span style="font-style: italic;"></span><br /></div><div style="text-align: left;">1 pound kohlrabi (about 4 medium bulbs, grated)<br />2 medium-large carrots, grated<br />1 red bell pepper, diced<br />1 small red onion, chopped (about 1/2 cup)<br />2 teaspoons chopped fresh thyme<br />1 large clove garlic, minced (about 3/4 teaspoon)<br />1/2 cup sour cream<br />1/3 cup extra virgin olive oil<br />4 cups wine vinegar<br />1 1/2 teaspoon chili powder<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br /><br /><span style="font-weight: bold;">1. </span> Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a large bowl.<br /><span style="font-weight: bold;">2. </span> Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.<br /><span style="font-weight: bold;">3.</span> Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 2 hours before serving.<span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span><span style="font-style: italic;"></span></div><div style="text-align: left;"><span style="font-style: italic;"></span><br /><span style="font-style: italic;"></span></div><span style="font-weight: bold;"></span></div>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-25257715662223481842009-06-30T09:14:00.000-07:002009-07-05T12:57:21.513-07:00A Note After the Rain<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlW84mIFf7D6mfpVmJcpcC9Gw8oDgwprUNMulkBOBwGx8hidiiY3N6_Rzz_x-fad2-AxGOJ1-qx5ivc4aBKcXFl_AOalgV-GCPKCQ8io9Sm3xJRE5cVfug2WfjBZdcwRljEG5MFwoe_g_/s1600-h/IMG_2348.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlW84mIFf7D6mfpVmJcpcC9Gw8oDgwprUNMulkBOBwGx8hidiiY3N6_Rzz_x-fad2-AxGOJ1-qx5ivc4aBKcXFl_AOalgV-GCPKCQ8io9Sm3xJRE5cVfug2WfjBZdcwRljEG5MFwoe_g_/s320/IMG_2348.JPG" alt="" id="BLOGGER_PHOTO_ID_5353154986714960338" border="0" /></a>This morning we woke to clear skies!<span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span>The rain had become almost unbearable, to everyone except for Ruth, that is. She and her friend, Eben, took advantage of the wet to make a slip and slide in the front lawn. Did you know you can also lay down and do "snow angles" in the mud? Oh yes...<br /><br />The crops are definitely suffering; Jeff will write later to fill you in on the gory details. Last Sunday we attended a fellow farmer friend's birthday party in Bowdoinham. The tent (yes, it was raining) was filled with other farmers and thus filled with complaints and commiserating. Those of us with lighter soils were faring OK, and those with heavier soils could only throw up our hands and hope for the best. To get an idea of how the rains have affected the state's farmers overall, take a look at this Bangor Daily News article: www.bangordailynews.com/detail/109803.html<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnL5JzRRrcGsTlH42h26gU-KmElSPMyHvn7z05TR2jgm7SD4JE3Q-HaWeEjMMe47UXgxkTXPfiGx03HIUIgKB8ByFfelNJqgr2b_zMQGx3dU25M6_NvEv-TBMA2dqyV_KNpy2oCxoMUmUI/s1600-h/IMG_2412.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnL5JzRRrcGsTlH42h26gU-KmElSPMyHvn7z05TR2jgm7SD4JE3Q-HaWeEjMMe47UXgxkTXPfiGx03HIUIgKB8ByFfelNJqgr2b_zMQGx3dU25M6_NvEv-TBMA2dqyV_KNpy2oCxoMUmUI/s320/IMG_2412.JPG" alt="" id="BLOGGER_PHOTO_ID_5353155251346648418" border="0" /></a><br />The weather has done nothing to slow the pace of the farm work this time of year. Last Sunday the rain held off just long enough for Jeff, Ruth, and I to plunk some transplants (eggplant, peppers, and tomatillos) in the lighter soils of Old Stone Farm, pictured above. Monday night our last lambs of the season were born. We had spent all day bringing the sheep in out of the rain to deal with a "fly strike" problem in a few of the lambs. (For those of you can handle the gory details: Fly strike is when flies lay their their eggs in an animals wound, leading to maggots.) We checked the whole flock over thoroughly, treated those infected, and set up a new area for them in the barn and hoophouse. Everyone is doing great now, and most of the flock is out grazing today in the sunshine. Just as we were finishing setting up their fencing, our oldest sheep, Wanda, went into labor. Jeff had left to bring our last load of wood to the sawmill for our house frame, so apprentices Kate and Stephanie helped Ruth and I to make a pen for the laboring ewe. The first lamb was born while Ruth and I were in the kitchen pulling together dinner. We ate down in the barn to watch for signs of the second lamb's birth. Ruth fell asleep on my lap around 9:00 p.m., before the lamb's arrival (the life of a farm girl often necessitates a flexible bedtime). Luckily, Jeff returned to the farm in time to assist with the labor, as the last lamb decided to present itself backwards with only one hoof forward and one back. This is a potentially fatal position for a lamb. Jeff had to quickly pull the lamb out, then swing it a few times to clear its air passages of any fluids. I had to watch from my perch on the hay bale, pregnancy and a sleeping child on my lap preventing me from assisting. Jeff did a great job. Both lambs and their momma are doing great. We finally crawled into bed around midnight.<br /><br />I must admit, I have been a little distracted from the farm recently, as I try to pull together our house-building project. This past week we were finally able to have our concrete foundation poured, taking advantage of another rare break in the weather. The most exciting parts of it for YOU are the greenhouse on the south side (to the right in the photo) a<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQFWk9acK3vnO3jY20-uhOU5GaTEPCE9TUVerTpmruQvaSqIpSozNTzb3bBowXWBAhKDcp5MP2ism3PwpRGfnuXRHy2L_hyphenhyphenDBfSXmgiXMni3W__1AOntAhXuDCjeC4RnmeQocugTR3eRf/s1600-h/IMG_2423.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQFWk9acK3vnO3jY20-uhOU5GaTEPCE9TUVerTpmruQvaSqIpSozNTzb3bBowXWBAhKDcp5MP2ism3PwpRGfnuXRHy2L_hyphenhyphenDBfSXmgiXMni3W__1AOntAhXuDCjeC4RnmeQocugTR3eRf/s320/IMG_2423.JPG" alt="" id="BLOGGER_PHOTO_ID_5355053439949972930" border="0" /></a>nd the three different root crop storage rooms on the north side. The house is designed to to easily and efficiently blend family and farm work life, to keep the mud in the basement and mud room, and to grow and store healthy food for our local community: you! We will invite you over for a tour of the site once there is a little more there to see.<br /><br />CSA members:<br />Last Tuesday in your share you received:<br /><ul><li>head lettuce</li><li>tatsoi and/or mizuna</li><li>lettuce mix<br /></li><li>dill</li><li>cilantro</li><li>garlic scapes</li><li>beet greens<br /></li><li>radishes</li><li>chard</li><li>mustard greens</li></ul>If you haven't already, the tatsoi and mizuna can be thrown in with your lettuce salad mix, or sautéed with other greens. Mustard greens have become one of may favorites this season; I love to sauté them in a little oil, maybe with onion or garlic scapes, but definitely with a little maple syrup or sweet vinegar! The beet greens are great steamed (beets and all) also with a dash of vinegar or, of course, butter. Below is a scrumptious recipe for greens, especially Asian greens:<br /><div style="text-align: center;"><span style="font-weight: bold;">Greens With Gingery Butter</span><br /></div><div style="text-align: center;"><span style="font-style: italic;">Adapted from Judy Gorman's Vegetable Cookbook</span><br /></div><br />6 T butter<br />2 T soy sauce or tamari<br />1 T grated or finely chopped fresh ginger<br />1 clove garlic, minced or pressed (about 1/2 tsp.)<br />Salt & freshly ground black pepper<br /><br />1. Bring a large pot of water to a boil. Add the greens and cook until tender, 2 - 3 minutes. Drain in a colander and immediately run under cold water. Drain well.<br />2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and greens; cook, stirring constantly, until the greens are well coated and heated through.<br /><br />I hope you are having a wonderful Independence Day weekend, and we thank you for joining us in making food independence more of a reality in Maine!Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-77645737243773846452009-06-23T07:50:00.000-07:002009-06-23T12:23:21.215-07:00Rainy Farm AdventuresDuring a recent conversation with our daughter, Ruth (3 1/2 years old), I used the word "bored". "Bored?" she asked, what is that? It took a bit to explain the concept from our frame of reference! Last Saturday the cows, all 10 of them, decided to duck under their fence and go exploring. I had just come back from farmers' market, and Jeff was at a farm in Arrowsic shearing sheep. Luckily, Ross was around to help. Keep in mind these ar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdZeOaohKgtehyphenhyphenBv-2u3LUJg0wL68X5oPLDKvZZoUyIT1Gyu_Zb-lfr3Pn-0Zpka_25NyFgAk-SDkCTL-LgvpugX-rxNZgWIfF_xSh9LwU5zhyphenhyphenGugfuX9oGzpBAGLp33F3MXUEX9s_Fhb/s1600-h/IMG_2307.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdZeOaohKgtehyphenhyphenBv-2u3LUJg0wL68X5oPLDKvZZoUyIT1Gyu_Zb-lfr3Pn-0Zpka_25NyFgAk-SDkCTL-LgvpugX-rxNZgWIfF_xSh9LwU5zhyphenhyphenGugfuX9oGzpBAGLp33F3MXUEX9s_Fhb/s320/IMG_2307.JPG" alt="" id="BLOGGER_PHOTO_ID_5350547177609983778" border="0" /></a>e beef cows, not accustomed to the daily interactions with people that dairy cows are accustomed to, and therefore hard to catch. We don't have cell phones (much to the frustration of Ross), so I drove down to Arrowsic to fetch Jeff, while Ross headed off into the woods to find the cows. By the time I returned with Jeff, Ross had chased the herd through the woods from Old Stone Farm (where they were grazing) to the fenced pastures of The Morris Farm (phew!). One of our biggest fears is our cows getting out and into the road! But, in order to graze the pastures effectively, we had to move the cows back over to Old Stone Farm, which required hiring someone with a truck and trailer. The sheep have also been ensuring that no one around here gets bored. After my las<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEgiJ6QgdDanU5iuEeEkPXsFcIm_DiEiM09d327OFPNt0WI8rntFrGYSv0I4SBy21gLt9uvwwaEDFTgAdjL861qfI9EZGhDSOavTPxFWfEP5r-i-RZP8eeyuiUUpBJAp6TRJCqu9CVrrx/s1600-h/IMG_2324.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEgiJ6QgdDanU5iuEeEkPXsFcIm_DiEiM09d327OFPNt0WI8rntFrGYSv0I4SBy21gLt9uvwwaEDFTgAdjL861qfI9EZGhDSOavTPxFWfEP5r-i-RZP8eeyuiUUpBJAp6TRJCqu9CVrrx/s320/IMG_2324.JPG" alt="" id="BLOGGER_PHOTO_ID_5350549848078184354" border="0" /></a>t blog post, thirteen lambs have been born. If you get a chance, you are welcome to visit them. We will be grazing the lambs relatively close tot he farm house at The Morris Farm until everyone is done lambing. Most of the lambs are old enough now that they are venturing from their mother's side to frolic and bounce together (witness the white lamb mid-leap in the photo!), a sight that makes you laugh out loud, no matter how dreary the weather Ah, the weather, you knew I had to mention it at some point. We'll keep you posted as to how the crops are faring with this lack of sun. The impact will likely be down the road a month or so as certain successional plantings of greens could not be put in and plantings of beans and sweet corn rotted in the saturated soil. So far everything growing in the ground right now, aside from a lettuce mix planting that washed away, seems to be faring well. Unless some unseen plant disease, many of which enjoy warm moist conditions, is lurking. The most dramatic impact so far was the flooding of the sheep's pasture last Friday. We had to move them to higher ground mid-afternoon, as the culvert under Rte. 27 proved too small and the pasture turned to pond, with only about a foot of our fencing visible above the water in some areas. Oftentimes, planning out your day's work as a farmer proves to be a totally futile exercise as the day's events keep boredom away!<br /><div style="text-align: center;"><div style="text-align: left;"><br />CSA members, in you share last week you received:<br /><ul><li>Spring-dug parsnips</li><li>Turnips</li><li>Head lettuce</li><li>Endive<br /></li><li>Lettuce mix<br /></li><li>Arugula</li><li>Baby Spinach</li><li>Mustard Greens</li><li>Cilantro</li></ul>Today you will receive:<br /><ul><li>Head lettuce</li><li>Lettuce mix</li><li>Beet greens</li><li>Pac Choi</li><li>Kale</li><li>Broccoli</li><li>Fennel leaf or Dill</li><li>Garlic scapes (the flower of the garlic plant)</li><li>Cilantro<br /></li></ul> Last week a member asked how I washed my greens. Great question to be asking as a member of a "no-wash" CSA! I soak them twice in cold water, for maybe 2-3 minutes each soak. Soaking them for a bit allows the dirt to loosen and fall to the bottom of the bowl, but soaking them for too long may water-log and damage more tender crops, such as lettuce greens. Between soaks I pull the greens out with my hands (instead of pouring out) and place in a strainer while I rinse the dirt out of the soaking bowl. For crops that have a lot of dirt (say, if it has been raining a lot and the soil splashed up on the leaves) a third soak may be in order. To have the greens keep well, they should be sufficiently dry before storing in a plastic bag in the fridge. I would highly recommend a salad spinner, if you do not already have one. I purchased mine at the cooking store in Bath, I think the store is called "Now You're Cooking". The spinner also works great to dry fresh herbs after washing.<br /> I was also asked at CSA pick-up what to do with parsnips. Parsnips are great cut into strips for stir-fries or to bake at a high temp. in the oven tossed in olive oil and salt as oven fries, or cut into rounds for soups and stews and to steam plain or saute with a little butter and lemon juice. Below is one of my favorite parsnip recipes that I have published in previous CSA newsletters.<br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;">Parsnip Pancakes</span><br /></div><div style="text-align: center;"><span style="font-style: italic;">allrecipes.com; submitted by: Lois Frazee; Serves 6</span><br /></div>* 2 pounds parsnips, peeled<br />* 1 teaspoon salt<br />* 1/2 cup chopped onion<br />* 1/4 cup all-purpose flour<br />* 1 egg, lightly beaten<br />* 1 tablespoon minced chives <span style="font-style: italic;">(or garlic scapes)</span><br /><br />1. Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.<br />2. Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels.<br /><span style="font-style: italic;">These are great topped with a little sour cream. You can try adding a herb (like parsley, cilantro, dill) instead of or in addition to the chives or a little curry powder for a different zip...<br /><br /></span><span>And a greens recipe for you; this one is popular with kids!<br /><br /></span><span style="font-style: italic;"><span style="font-style: italic;"></span></span><div style="text-align: center;"><span style="font-weight: bold;">Cheesy Spinch</span><br /><span style="font-style: italic;"><span style="font-style: italic;">From Asparagus to Zucchini:<br />A Guide to Farm-Fresh, Seasonal Produce</span></span><br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span></div><span style="font-style: italic;"><span style="font-style: italic;"><br /><span style="font-weight: bold;">Mix: </span>3 eggs, 1 1/2 t lemon juice, 1 C brown rice, cooked, 1 1/2 t dried parsley (I used chopped fresh cilantro instead), 2 T grated parmesan cheese (optional), salt & pepper to taste.<br /><br /><span style="font-weight: bold;">Mix Seperately: </span>1 large bunch of spinach (or other cooking greens), chopped and steamed, 1 C cottage cheese, 1 C grated cheddar cheese, 4 eggs, Salt & pepper to taste, a pinch of cayenne pepper.<br /><br /><span style="font-weight: bold;">Spread the ingredients </span></span></span><span><span style="font-weight: bold;"></span>from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over the rice. Bake at 350 degrees, until firm, 45-60 minutes. Makes 10-12 servings. </span><span style="font-style: italic;"><span style="font-style: italic;"> (This recipe would make 10-12 servings if you were just feeding toddlers; Jeff, Ruth, and I ate the whole dish in one meal.)<br /><br /></span></span><span>Your Farmers, </span><span style="font-style: italic;"><span style="font-style: italic;"><br />Jeff & Amy<br /><br /></span></span>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com0tag:blogger.com,1999:blog-1581976826858226431.post-80997185815472230002009-06-12T09:15:00.000-07:002009-06-15T13:58:53.372-07:00Welcome<span style="font-size:100%;"><span style="font-family:courier new;">Welcome to the beginning of our farm blog! When we started our CSA, we created a CSA newsletter to keep members involved with farm happenings. </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqQH-n-0OcnQx_v3EXuM5bSU8BPN9vXz1TFE3MnFzOehhldKCWTHgBGFEEYYVrTDpTlPbQYFqE2uls-IJfTFUAWvLE_JR4euvoAqkQwN7Gp57mYLItovMZZvRETUDvAJPULKAoN3oLCSD/s1600-h/IMG_2281.JPG"><img style="margin: 10pt 10pt 10px 10px; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqQH-n-0OcnQx_v3EXuM5bSU8BPN9vXz1TFE3MnFzOehhldKCWTHgBGFEEYYVrTDpTlPbQYFqE2uls-IJfTFUAWvLE_JR4euvoAqkQwN7Gp57mYLItovMZZvRETUDvAJPULKAoN3oLCSD/s320/IMG_2281.JPG" alt="" id="BLOGGER_PHOTO_ID_5346520338902670402" border="0" /></a><span style="font-size:100%;"><span style="font-family:courier new;">We loved sharing our farm and family stories, news, photos, and recipes in this newsletter. However, the format was limiting, not everyone could open it on their email, </span></span><span style="font-size:100%;"><span style="font-family:courier new;">and sometimes the emailed newsletter would bounce back. </span></span><span style="font-size:100%;"><span style="font-family:courier new;">This blog is a space you can visit anytime, from any computer with an internet connection, and we can share it with family and friends as well! We will post farm photos and happenings here at least weekly, but not necessarily on CSA pick-up day. Often all hands are needed in the field Tuesday mornings to ensure you receive an ample supply of fresh vegetables in your share, leaving little time for sitting at the computer. This season promises to be an exciting one, with our new baby due in mid-September, our new house construction just beginning, crops thriving in the field, and livestock heartily grazing the lush early summer pastures. </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8QS5NlOkYpvoW9CbHe-bDo81kc-lZSwwwpdTEHbTq7mcoINbJrtkXSsgOBmdlseRxKZ8Y-fhhmRWHWvZBzKl7gKw949mnsQQatomYb1db5ZnUtCOUTNNdR-GNTbx_XeBShU6mDIwX_nL/s1600-h/IMG_2284.JPG"><img style="margin: 10pt 10px 10px 10pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8QS5NlOkYpvoW9CbHe-bDo81kc-lZSwwwpdTEHbTq7mcoINbJrtkXSsgOBmdlseRxKZ8Y-fhhmRWHWvZBzKl7gKw949mnsQQatomYb1db5ZnUtCOUTNNdR-GNTbx_XeBShU6mDIwX_nL/s320/IMG_2284.JPG" alt="" id="BLOGGER_PHOTO_ID_5346520187430913138" border="0" /></a><span style="font-size:100%;"><span style="font-family:courier new;">This year, we decided to take better advantage of the pastures by lambing on pasture, instead of lambing early spring in the barn. </span></span><span style="font-size:100%;"><span style="font-family:courier new;">Yesterday, after a long wait, we finally had our first lamb! She is loving frolicking in the grass; </span></span><span style="font-size:100%;"><span style="font-family:courier new;">it is so nice to see a lamb begin its life out in the field, instead of in a pen in the barn. Her momma ewe is doing a great job looking after her; they are never far apart.<br /></span></span>Buckwheat Blossom Farmhttp://www.blogger.com/profile/15711819115893916161noreply@blogger.com1