By AJ
I want to update you on sheep, but first, I want to try to incorporate a “quote of the week/month” as part of my (and maybe others’) blog posts. Because, truthfully, some of the best conversations happen betwixt us out and about on the farm, and I feel the need to document it. This week, I have chosen a quote that happens to relate to the sheep:
“Wool is my second favorite thing. My first favorite thing is frogs.”
-Seth
You can expect lamb for purchase in the CSA barn soon, as we have harvested 20 sheep for this year. The sheep and lambs you have seen bopping about near the CSA barn in the last couple weeks are here to stay for the year. One lamb that is getting a lot of attention, in particular, is the black lamb we have named “Anya” (any Buffy the Vampire Slayer fans out there??). We are very excited about being able to shear her next year! It will add a bit of diversity to our wool products.
The sheep will be naked this week! We are shearing on Thursday, in time for the heat and weed seed blooms.
We have an ABUNDANCE of yarn from the last couple years of shearing. Don’t be shy! I also recognize that even the most avid fiber-artists and tinkerers can only use so much yarn.
Thus, I am inviting folks to let me know if there are other products from the sheep you want to see available in the CSA barn— Pelts? Pre-made wool products(dog beds, dryer balls, etc)? — as well as any ideas for workshops or classes that may interest you. You can email me directly at amandasenseman@yahoo.com or try your luck at catching me on a CSA day.
Upcoming Farm Events: Potluck Friday 5/12 at 5:30 pm
CSA barn hours:
Summer hours: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Cortland Yellow and Cabernet Red Onions
Rhonda Beets
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Finale Fennel
Parade Scallions
Mei Qing Choi
Fava Greens
Dazzling Blue Kale
Lettuce Mix
Cilantro
Spaghetti Winter Squash
Sonora wheat flour and wheat berries
Herbal Tea Blends, Ground Chiles, and Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!) - Note there has been a price increase!
Revolution Bread: Fresh bread on Tuesday and Friday (Frozen bread available if we sell out.)
KOREAN PANCAKE WITH SCALLIONS (PA JUN)
2 cups all-purpose flour (in any recipe involving flour, I always use Open Field Farm flour, or half and half)
2 large eggs, beaten
1 teaspoon kosher salt
1 bunch scallions, green and white parts; halved lengthwise and cut into 2- to 3-inch lengths
1 1/2 cups water
1 1/2 tablespoons oil, for frying
Soy sauce, or spicy dipping sauce, for serving
-In a medium bowl, mix the flour, eggs, salt, scallions, and water, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, which allows the pa jun to cook quickly and evenly. Add more water if needed.
-Heat skillet over medium heat and coat it with the oil.
-Pour batter to just coat the bottom of the skillet.
-Cook for 3 to 4 minutes until set and golden brown on the bottom.
-Flip the pancake over with the help of a spatula
-Cook 2-3 more minutes
-Serve with soy sauce or a spicy dipping sauce. Kim Chi on the side is also nice.