As I was walking the fields this weekend, I was struck by the contrast between the new signs of spring: wildflowers, perennials peeking through the soil, the first asparagus stalks, and the rotting and dying vegetables of the fall and winter. The brussel sprouts that flooded are still standing in the field; no longer green, but still recognizable in their brown shade.
We are struggling to make our plans for the week, finding it difficult to guess what the weather will do. Should we plant before the rain or wait? How much will it rain? Our soil has so much clay and water holding capacity that it is futile to plant if it floods but we have beautiful starts ready to go into the ground. While there is always plenty to do, it is a question of what to prioritize and what risks to take.
In the potting shed Annie, Amber, and Abby are seeding the first brassicas to be planted in the summer fields. The starts in the greenhouse are thriving, giving us great hope for the season once the soil dries! The newly revamped germ chamber and the more insulating plastic on the greenhouse have greatly helped.
Jesse is cutting the rafters for the timber framed porch off the CSA barn. Emma and Kelsey have started to weed and mulch the perennial flower field. Jorge moved the bulls into a fresh pasture today and the first calf of the season was born.
Summer hours start this week! We are open 2 to 7 pm.
All Member Meeting Wednesday April 17th, 6-8 pm
Farm Potluck and Fire Friday April 19th 5 pm
May Day Saturday May 4th
This week’s pick list:
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread and Olive Oil are available
Simple Beet Soup, from dishingupthedirt.com
1 tablespoon butter or olive oil
1 yellow or red onion, finely chopped
4 cups chicken broth + additional to thin if needed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
2 thyme sprigs
1 teaspoon red wine vinegar
full fat plain yogurt or sour cream for serving
Heat the butter or oil in a Dutch oven or soup pot over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through thyme sprigs). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf and the thyme.
Puree the soup in a high speed blender (you may have to do this in batches) until smooth and creamy. Return the soup to the pot and stir in about 1/4 cup of yogurt our sour cream.
Divide the soup between bowls and drizzle with addition yogurt or cream