Winter Share #5  
January 6, 2016


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Darling & Morgan Le Fey (tiger-stripe) snuggle in a basket of hay..

Table of Contents 
 (Click on the links to go directly to an item or scroll down.)


Announcements & Reminders:

All of our 2016 Shares and the Yearly Farm Membership are on sale until February 29.

If you know of a business or person  on the east side of Madison who would like to host a dropsite for our summer shares (and receive a discounted share in exchange) please let me know.

All the recipes are on our website.

See previous editions of our newsletter at . Be sure to "Like" our page.

Winter Share Box #5

In Your Box

Greens Mix - Mizuna, baby Swiss Chard, Tatsoi, red Beet Leaves & Lettuce
Spinach - (stems are very tasty also)
Kale - Red Russian & Scarlet - can use these interchangeably in the kale recipes in this newsletter (and in others)

Salad Turnips
Carrots -
see recipe in this newsletter
Garlic - see recipe in this newsletter

Sautéed Curly Kale
Prep Time: 5 minutes
Cook Time: 20 minutes
Serve with either meat or poultry.
Yield: Serves 4

1 large bunch kale or 2.2 lbs (1 kg) of kale leaves
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, thinly sliced
1/2 red chili, thinly sliced (optional)
Salt & freshly milled pepper
Bring a large pot of salted water to the boil. Meanwhile, clean the kale by ripping the leaves off the stem and washing them thoroughly. Place the leaves in the boiling water and boil for approximately 5 minutes. Drain and place the leaves on a large plate.

Heat the oil in a large frying pan and gently fry the onions, garlic and red pepper for approximately 5 minutes. Now add the kale. Toss and sautee for another 10 minutes. Season to taste.

Curly kale is a nutritional superstar. It has higher levels of antioxidants than almost any other vegetable and is full of cancer-fighting compounds, beta-carotene and Vitamins A and C, among other goodies.

Shredded Carrots with Walnut Vinaigrette
serves 8

4 medium carrots or the equivalent, washed and shredded
1/4 cup finely chopped fresh parsley

Walnut Vinaigrette
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1 clove of garlic, finely minced
2 tablespoons walnut oil
1/4 cup peanut oil

1. Place carrots and parsley in a medium-sized bowl.
2. To make the vinaigrette, combine the vinegar, mustard, salt, sugar, and garlic in a small bowl. Slowly whisk in the oils until the dressing is well blended. Pour the vinaigrette over the carrots and stir to combine. Place in a covered serving bowl and chill until ready to serve.

Raw is easy, but cooking actually increases the sweetness and releases the nutrients. To cook carrots for this recipe, quickly sauté the grated carrots in a teaspoon of butter for a minute or two, or until just wilted.

On the Farm . . . what's happening this week in words and pictures.

Some new animals joined our farm over the holiday break. Aidan acquired a registered Grand Champion Red Broken (or spotted) male rabbit along with two young solid red does or females from Missouri. He is happy with his purchase of “Warhead” who will be the foundation of his breeding line. During the long drive to Missouri, he decided the name of his business will be Boingo Rabbitry. Boingo is a character in the animated movie “Hoodwinked” and also describes the perceived noise a rabbit’s hop would make if it made noise - in a silly way that appeals to Aidan.

Aidan and Warhead

Next to join were a pony and two pony crosses – a total of three, a reminder that Marlee doesn’t do anything “little.” They came from Bill’s dad’s farm. Bob, who is now living in an assisted living center, had several horses on his farm, and Bill’s sister Cindy spends lots of time caring for them. These three, Peachy, Izzy and Shadow, were kind of the outcasts and just Marlee’s size, so it seemed like a match.

Everyone is settling in, and we are learning alongside the kids how to care for rabbits and talk horse. Neigh, nicker, nicker!

Peachy, Izzy, Shadow and Marlee

January is here and that means 2016 CSA Shares are on sale. I’ve been busy updating our website, making marketing materials, and organizing delivery sites.

Close-ups of parsley and scarlet kale in the low tunnels. Bill opening and looking in a low tunnel at winter spinach. He says crawling through the tunnels when harvesting brings back memories of cave splunking in the Muscoda bluffs as a teenager.

It's still a slower time for us. That is good in many ways but hard in others. Sometimes the slower pace combined with the holidays and the gray days of the season give me more time than I’d like to feel sorry for myself about my dad’s death almost two years ago. I find myself missing him. He loved the beauty of horses, and I’d love to share Marlee’s excitement with him. I want to hear him laugh again and hold his hand. I know it's important to feel my grief, but I get impatient with myself. I want to be past it. I want to move on. I’m told that doesn’t really happen. It can’t when you lose someone who was instrumental in your life. The loss always remains. It seems my challenge is acceptance of life  . . .  and the inevitable death of important people  that comes with it.

This winter we planted several types of lettuce trying to find a couple that might be more cold hardy than others we’ve tried. Many are not performing well. Yesterday when Bill and I were in the hoophouse, I was face to face with the brown-tipped lettuce, and I was angry with myself for planting them instead of saving the space for a proven crop. I was short with Bill and generally unpleasant.

Then I received a text saying a dear family friend’s husband had passed away. I was brought up short. Mike was a veteran of the Vietnam War and suffered from Agent Orange exposure. He was in hospice so his death wasn’t a surprise, but still it was. As I thought about his family together in the hospital, my anger over the lettuce turned to sadness for them. They have been going through so much. The day-to-day ups and downs of looking after him as his body deteriorated were challenging. How hard it must be to put everything you have into caring for someone while knowing the result will be your loss. And yet how easy. Those arms holding you, that smile that makes you feel just right, that comfort of knowing that person is there for you. I know they're relieved he isn’t experiencing any more pain, but they're also heartbroken. It hurt us, their friends, to know they are now experiencing the harsh realities of that loss.

How hard it is to let people go. How hard it is to keep going. How hard it is to care about anything else. But go on, life does. Decisions have to be made, meals eaten, messes organized. But right now, right now, it feels like time to think about the important people in our lives. And to remember those who are no longer with us. How lucky we are to have had them in our lives. RIP Mike.
Have a good week,

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