Reset

By Abby

For many farmers March is the beginning of the season. Hibernation and dormancy on the farm is replaced by the buzz of new energy. New crew, new baby animals, spring cleaning, and new seeds starting in the greenhouse. 

In a way cycles are continuous, but the start of our growing season is a chance to give our best shot after last years lessons. It’s so exciting because each year brings unique surprises.  I feel the year of the Dragon will be one of Ambition and innovation. 

Because Sarah shared about meadowsweet last week I put out a "Reset" tea in the barn that highlights this plant medicine from our 2023 inventory. The aerial parts of meadowsweet (Filipendula ulmaria) contain a sweet and astringent salicylic acid and has been used as an anti-inflammatory, natural analgesic, and digestion support. (Source: https://www.zhiherbals.com/blog/meadowsweet-herb-history-benefits-tea-recipes-and-faq). Oat tops are soothing to the nervous system. I've been enjoying this blend to embrace and reset my days this season. 

"Heart Matters" has seemed to be a deep medicine for our community in the last year, and it's cool to see that rose, tulsi, and oat tops were also some of the best yields in 2023. 

CSA Barn Hours:

  • Summer hours: 2:30-6:30PM Start this week!

  • Winter hours: 2:30-6PM

Pick List:

  • Eggs

  • Sangre Red, La Ratte Harvest Moon, and Yellow Finn Potatoes

  • Cabernet Red Onions

  • Matador Shallots

  • Leeks

  • Yaya carrots

  • Rhonda Beets

  • Purple Daikon and Watermelon Radish

  • Joan Rutabaga

  • Mars Celeriac

  • Hablange Parsnip

  • Kossack Kohlrabi

  • Green, Savoy, and Ruby King Cabbage

  • Celery

  • Rubro Radicchio

  • Mixed Looseleaf Chicories

  • Dazzling Blue Kale (Last week for now, new planting is coming, likely ready in 3-4 weeks.)

  • Ruby Red Chard

  • Fava Greens

  • 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

  • Tea Blends (Please BYO jars!)

  • Whole Dried Hot Peppers

  • Beef Bone Broth for sale! (Made by Olla Products)

  • Saltonstall Olive Oil for sale (Please BYO jars!)

  • Revolution Bread on Tuesday and Friday.

Leek Pakora-- this recipe would be great with yogurt sauce with fresh mint and chives from the garden! 

  • 2 cups Leeks (chopped finely)

  • 2 tbsp Corn flour

  • 1/4 tsp Baking soda

  • 1 cup Gram flour

  • 1 tsp Ginger(grated)

  • 1/4 cup Rice flour

  • 2 nos Green chillies (chopped)

  • 1/2 tsp Fennel seeds

  • Chopped coriander leaves

  • Curry leaves

  • Salt

  • Oil for deep frying

Take the finely chopped leeks, cornflour, gram flour, baking soda, rice flour,grated ginger, chopped green chillies, fennel seeds,curry leaves and chopped coriander leaves with enough salt.

Mix everything well,sprinkle some water and turn everything as a thick paste.

Heat oil for deep frying. Make small balls from the thick paste, drop gently to the hot oil, fry until they turns crispy and golden brown.

Drain the excess of oil with a paper towel.

https://priyaeasyntastyrecipes.blogspot.com/2016/12/leek-pakodaleek-frittersleek-medhu.html