The fields have shifted quickly, changing from being saturated with water to dry on the surface. There is still plenty of moisture below but the summer crust has appeared. We tilled our first field today; we started in the flowers as it was the most dry. While the soil looks good, it was a bit of a rocky start as the newest tractor blew a belt a few passes into mowing the field. We were able to recover and finish the field and hope to fix the tractor this week. Luckily the 1977 tractor started up great and we can use it in the interim!
We also harvested our first tea herbs: catmint and lemon balm. We mowed the herb garden so you can actually see the beds and we are excited to fill them with sage, marjoram, chives, and more.
We are filling sand bags to hold down the silage tarps that we will use to manage weeds and soil moisture this year. The sheep moved back to this side of the farm while the mother cows and calves are grazing by the pond. We will miss seeing the young calves as we drive down the road but look for the herd of bulls that is now grazing right there.
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread is available
Spinach and Yogurt Dip, from nytimes.com
1 ½ pounds spinach, stemmed and washed thoroughly
1-2 green garlic, chopped finely
Salt to taste
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground cinnamon
1 teaspoon freshly ground coriander
Chopped walnuts for garnish(optional)
Heat the olive oil over medium heat in a wide, heavy skillet and add the green garlic and spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Let cool. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Garnish with chopped walnuts if desired.