It is time to put the bulls in with the cows which means we need to sort the main herd into 3 groups: 1 group will be bred by Roman, 1 group will be bred by Stan, and the young heifers and steers will remain together. It will be a change of pace managing 3 herds but it should become routine once we do it.
We started sowing crops in the second 2 acre plot as the first one is full. We are still planting and seeding most weeks, along with lots of weeding and harvesting of course. Since it is our first year working these fields, there have definitely been some surprises and problems to solve. However, each week it feels like we are slowly tackling them and making progress.
This week's pick list is:
- Dill, cilantro, and parsley
- Lettuce Mix
- Treviso and escarole
- Pac choy
I received a request for a collard greens recipe. Since collards are also Seth's favorite green but one that I struggle to use freely, I was excited to look for inspiration. When Seth moved to California with me, his only caveat was that we always have maple syrup in the house. We are just a little addicted to it.
Beer and Bacon Braised Collard Greens (Adapted from food52.com)
- 1 lb collard greens, stems removed, and chopped
- 4 slices thick cut bacon, large dice
- 1 onion, large dice
- 1/2 bottle beer, preferably a nut brown ale
- pinch of cayenne pepper
- 2 Tablespoons maple syrup
- salt and pepper, to taste
- Place the bacon in a wide bottomed pot and cook over low heat. Add the onions after 10 minutes and continue cooking until bacon is crispy and onions have caramelized, stirring occassionally.
- Turn the heat to medium high. Add the half the collard greens and the bottle of beer. Stir with tongs or a spoon and let wilt some before adding the rest of the greens. Stir until the greens are mixed with the liquid and add the cayenne pepper, maple syrup, salt and pepper. Turn down the heat, cover, and let cook for 30 minutes or until greens are tender. Eat and enjoy.
For a vegetarian version, omit the bacon and sauté the onions in 2 tablespoons of olive oil instead.
Lacinato Kale, Cilantro and Fennel Salad (Adapted from food52.com)
- 1 bunch lacinato kale, chopped very small, almost minced
- 1 fennel bulb, halved and thinly sliced
- 1 cup cilantro, minced
- 1 cup toasted almonds, chopped
Peanut or Almond Dressing
- 3 tablespoons smooth almond or peanut butter
- 3 tablespoons warm water
- 3 tablespoons rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon scallions, sliced
- 2 teaspoons fresh ginger, peeled and minced
- 1 teaspoon sesame oil
- Put the peanut butter, warm water, garlic, rice wine vinegar, maple syrup, soy sauce, scallions, minced ginger, and sesame oil into a blender and whirl away at high speed until everything is smooth.
- Toss half the dressing with the kale and massage it in to soften the kale. Let it sit 10 minutes. Add the fennel, cilantro, and toasted almonds. Taste and add more dressing if need be.
The fall sown flowers that we have been harvesting are done, however the spring flowers in the pick your own field are starting to come in. The perennial herbs in the herb garden and the wildflowers planted there are also ready to be cut. Please feel free to harvest when you come. If you have questions, please ask!