Each of our 2 acre vegetable fields have names from nature: oak, frog, owl, redwing, chert, and hawk. This week we are finally able to plant all of hawk. The field tomatoes, eggplant, hot and sweet peppers, and the first succession of corn went in the ground yesterday. We will also plant the rest of our onions and all of the winter squash this week. The next succession of direct seeded crops will be planted in Oak.
We put all of the eggshells we have collected this past year to use in the tomato beds, giving them an extra boost of calcium and hoping to prevent blossom end rot.
13 acres of wheat, 2 acres of kidney and black beans and 1/2 acre of field corn and popcorn were planted in the past week. We are watering in the beans and corn and look forward to watching them grow.
The sheep are being sheared today. They are so clean from all the rain!
This Week’s Pick List
Tea Blends - bring containers!
Dried Peppers - bring containers!
No Bake Carrot Bites, from minimalist baker.com
3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
1 cup packed pitted medjool dates (measured after pits are removed)
1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4-6 Tbsp coconut flour (or sub almond flour)
1/4 cup raisins (optional // or sub other unsweetened dried fruit)
Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
Scoop out 2-Tablespoon amounts using a cookie scooper (like this one), roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up.
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.