By Sarah
Even though the ground is saturated, the plants are starting to wake up. One of my favorite spring activities is to walk the perennial fields, looking for signs of plants pushing through. Each plant emerges in a different manner and it is a treat to observe them in all stages. The plant below is meadowsweet, which we have also sown in the greenhouse and are waiting for it to germinate. I saw many of the perennial herbs emerging but no signs of asparagus yet.
We welcomed 2 new bulls to the farm a few months ago: Romero and Ortiga (Rosemary and Nettle in Spanish). They traveled here from South Dakota, through snow and rain. After Atticus’s passing, we needed to find a replacement Corriente bull. After spending a few weeks in the corral, with Danny and Jesse working them each day so that they would trust us, Romero and Ortiga have joined the rams in the bull pen at the end of the road. (Check out the picture of them below.)
CSA Barn Hours:
Winter hours: 2:30-6PM
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Pick List:
Eggs
Sangre Red, La Ratte Harvest Moon, and Yellow Finn Potatoes
Cortland Yellow and Cabernet Red Onions (Last week of cortlands, may be limited.)
Matador Shallots
Leeks
Scallions
Yaya carrots
Rhonda Beets
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Green, Savoy, and Ruby King Cabbage
Rubro, Treviso, and Rosalba
Dazzling Blue Kale (Last week for now, new planting is coming, likely ready in 3-4 weeks.)
Ruby Red Chard
Mei Qing Choi
Spinach
Lettuce Mix
Cilantro
Winter Sweet Kabocha, Spaghetti, Tetsukabota, and Acorn Winter Squash
Winter Luxury Pie Pumpkin
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)
Sonora Wheat Flour on Friday (We should have it for several weeks.)
Tea Blends (Please BYO jars!)
Whole Korean Dried Hot Peppers
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread on Friday.
Roasted Carrots with Green Labneh and Pistachios, from saveur.com
1½ lb. rainbow carrots, leafy tops trimmed, cleaned
3 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
12 oz. labneh, or plain full-fat Greek yogurt
1 cup coarsely chopped cilantro
1 cup coarsely chopped parsley leaves
¼ cup fresh lemon juice, plus more
1 small garlic clove, finely chopped
¼ cup roasted salted shelled pistachios, coarsely chopped
Position a rack in the center of the oven and preheat to 400ºF. Line a large rimmed baking sheet with foil, then place the carrots on top and add the oil, cumin, 1 teaspoon salt, and the black pepper; toss to coat. Bake until the carrots are browned in spots and tender when pierced with a knife, 25–30 minutes.
Meanwhile, in a blender, purée the labneh, cilantro, parsley, lemon juice, garlic, and remaining salt. Season to taste
To serve, spread the labneh sauce over a large platter. Arrange the carrots over the sauce, sprinkle with pistachios, and serve warm.