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Spring Share #5 May 1 - May 7, 2015

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In This Issue:
  1. In Your Box this Week
  2. Recipes: Corn & Kale  (or Turnip Top) Fritters, Fresh Kale Salad
  3. On the Farm ...

On the Farm . . .
Everything got a nice drink the last few days with all the rain.

Our biggest news is that Bill was able to lay out the main infrastructure of the irrigation system he designed for our fields. It goes from our farm buildings all the way to the greenhouse - 800 plus feet! This will help us ensure crops get the water they need when rain is scarce.

Second biggest news is that I am working solely for My Fine Homestead now! Well, besides working 1 day a week at The Office Market, my mom's office supply store, in Spring Green until mid-June. The farm business has grown, and it was getting too hard for me to stay on top of working an off-farm job (albeit part-time, thanks to my understanding bosses at APT), having enough time for our children and doing what needs to be done for the farm.

My new schedule just started this week but I am already liking the stability of being involved in the farm happens every day. And so far - I'm not driving Bill crazy! Well . . . not too much anyway. He says I am a task masker, but he loves me anyway. (I'll let you know how he's feeling in a couple weeks.)

In other news, we have 2 pairs of bluebirds making nests in the nest boxes Bill and the kids made a couple years ago. Bill spotted a Baltimore Oriole and put out some orange halves for it. All the bird activity inspired Marlee to make her own bird nest yesterday out of grasses, clay with dandelion flowers in the bottom to make a soft bed. She gave me permission to include a picture of her working on it.



Bill trimmed goat hooves, watered recently transplanted lettuce, mowed grass and helped me make sauerkraut and bone broth.

We are hoping to get more seeds in the ground in the next days and to keep enjoying the wonders of spring.

Have a great week,

Stacey

In Your Box this Week

 
 Radishes- also called table, spring or summer radishes. Consider using radishes as a substitute for crackers in crudités and a crunchy addition to stir-fries. I enjoy a few slices in my scrambled eggs or in a radish sandwich (2 slices buttered sprouted bread and lightly salted thin slices of radish.)
Shunkyo Radishes- long, red Chinese specialty radish with both hot & sweet flavor. Delicious raw or cooked.
Salad Turnips- this is a 2 for 1 - turnips & tops. The turnips are good raw for snacking or in a salad. Plus tops grown in cool, spring temperatures gives them a sweeter, mustardy taste you won't experience with the summer turnips. See recipe below.
Sorrel- bright-green leaves that add a pleasant, almost citruslike (reminds me of a Granny Smith apple) sour brightness to salads. It is nice wilted; stir thinly sliced leaves into cooked pasta, bean or grain dishes after removing them from heat, or sprinkle leaves over hot chicken, fish or meat. Good raw, steamed or sauted.
Red Russian Kale- see recipes below
Green Garlic- looks like green onions or scallions. In flavor, it is milder than common garlic but stronger than green onions and mellows quite a bit with cooking.

Corn & Kale (or Turnip Top) Fritters
1/2 c. Whole-Wheat Flour
1/2 c. White Flour
1 c. Cornmeal
1-2 tsp. salt (or more to taste)
2 c. corn kernels (fresh or frozen, thawed)
2 c. firmly packed, finely chopped kale
2 lg. eggs
2 TBL butter, melted
2 c. milk
1 TBL olive oil, plus more for frying
1 c. chopped onion


Mix flours, cornmeal, salt, corn and kale in a large bowl. In a medium bowl, beat the eggs, melted butter and milk. Pour the wet ingredients into the dry, stirring gently until just mixed and set aside. Heat 1 TBL. of the oil in a large skillet, add onion and sauté for 3 minutes. Add to the batter.

Cover the bottom of a skillet with about 1/4 inch of oil and heat it over medium heat. Drop 1/4 cupfuls of batter into the hot oil and flatten them evenly into 1/2 inch thick patties. Add more oil as needed to prevent sticking. Cook each fritter until it begins to bubble, then flip and cook 1-2 minutes more, until golden
.


 

Fresh Kale Salad
(Kale salads only get better after being dressed. Dressing it 30 minutes before serving softens the leaves and it stays delicious for several days.)
 
Salad Ingredients:
1 lg. bunch  or 6 c. of kale, stems removed, leaves sliced into thin ribbons (fold leaf on stem, use knife to cut stem out starting where it gets thicker to the bottom of the leaf, stack de-stemmed leaves in a pile. When you have several leaves in your pile,  roll them semi-tightly so they resemble a cigar shape and cut into strips of desired thickness. When you unroll - voile! you will have ribbons of kale.)

8 small or medium garlic cloves, minced
2 lg. oranges or 6 mandarin oranges, peeled, sectioned and cut into bite-size pieces
1 c. chopped walnuts
1/2 - 1/3 c. dried cranberries
1/4 c. sesame seeds
1/4 c. pine nuts


Dressing Ingredients:
Juice from 1/2 lime (1-2 TBL)
2 TBL rice vinegar
2 TBL tamari
3 TBL flaxseed or toasted sesame oil

Mix salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients until combined. Drizzle the dressing over the salad and toss well. For the best flavor, let stand for about 30 minutes before serving.
 

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