The rain is thankfully returning the week. To wake up to puddles and wet ground lifted our spirits and we are hopeful for even more on the horizon. Two more lambs were born yesterday, leaving only one pregnant ewe left. Her belly is quite round and she looks very ready to give birth. We cleaned out beds in the tunnels last week to plant lettuce, prize choy, and more peas.
Would you be interested in a newsletter for the Open Field Farm community, made by your fellow community members? Help the brainstorming team tailor their efforts to the majority's needs by filling out this short survey: https://www.surveymonkey.com/r/YVVFRQ3. Thank you!
Please mark your calendars for these important upcoming dates:
- Friday March 9th: Monthly Fire and Talk at 4:30 (more explanation in a email coming)
- No CSA March 19th-MArch 23rd (this is the second of 2 weeks that we take off in the year)
- All Member Meeting Wednesday April 11th at 6 pm
This week's pick list:
- Winter squash
- Mustard mix
- Lettuce mix
- Parsley, Dill, and Cilantro
- Revolution Bread is available
Nutmeg Maple Butter Cookies, from smitten kitchen.com
- 1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)
- 1 large egg yolk
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
- 1 1/4 teaspoon flaky salt or 1 teaspoon table salt
Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.
Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.
Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up.