Wednesday, February 12, 2014

CSA Newsletter

After plowing the drive
Greetings from the Garden!  This box has salad mix, cabbage, onions, garlic, shallots, squash or pumpkin, potatoes, beets and carrots, celery root, kohlrabi or rutabaga.

Field Notes.  Ken has been planting micro greens all winter.  This week he starts planting full season crops like leeks.  Soon, depending on the weather he will be working in the greenhouses.  And so the season starts anew.  The days are lengthening, and the hens are laying eggs again.  Spring is just around the corner.

Ken has been clearing and cleaning.  as the produce became more and more year round, there was less time to sort, clear and toss out stuff.  He now has a permanent space to do yoga - this is a big thing for a farmer's health!

From the Kitchen.  Eggs.  I made an egg dish I had years ago at a friend's house.  He had had this as bar food in Spain.  He used cooked potatoes, but I am sure you could use any cooked vegetables like kohlrabi, rutabagas, or frozen broccoli.  It is like a crustless quiche.  Heat fat in an iron skillet.  saute some onion, add potatoes to heat, and then pour beaten eggs with salt,  pepper, and crumbled herbs like sage or thyme over the vegetables to cover and top with grated cheese.  I cooked covered on a cool spot on the cook stove and then transferred uncovered to oven to brown the cheese.  good warm or room temperature.

One of my favorite growing projects is to take a couple roots like a rutabaga or a couple beets, and cut the top at the shoulders and place in a dish of water.  

Soon leaves sprout and grow.   i usually get a couple pickings.  the rutabaga greens are like kale or cabbage and the beet greens are sweet and have the texture of chard.

'Til Next Month, 

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