By Kelsey
The other day, as soon as we came back inside after work, my 14 month old beelined it for the dog’s water bowl and dumped the whole thing out on the floor, then stuck his face in the floor water and started drinking. Unthinkingly, I said something like “hey, you know better than that!” It was lighthearted but I immediately knew it was a mistake. Obviously, he does not know better. He’s a baby. But even more than that, as my husband gently pointed out, we pretty much all struggle with “knowing better” but being unable to do anything about it. So as an admonishment, “you know better” is useless.
Last week, I put together a couple new tea blends. One of them, called Calm Kid, has chamomile, catnip, and milky oats, all of which have affinities for children and the nervous system. Baby sleep challenges were on my mind when I was making this blend. “This will put him right to sleep,” I thought, and figured a calming blend for children would be helpful for many of you as well. But then it occurred to me that I’ve been trying to regulate my child’s nervous system without properly caring for my own, while I do things like scroll at night and drink too much coffee, despite knowing better. I realized that I need this tea way more than my kid does! “I’ll drink a big cup tonight,” I told myself.
Well, I still haven’t drunk any. But hey, maybe tonight will be the night I finally do better.
Upcoming Farm Events:
Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Purple Top Turnips
Parsnips
Celeriac
Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions
Shallots
Leeks
Fennel
Red and Green Cabbage
Kossack Kohlrabi
Treviso and Rosalba
Mei Qing Choi
Kale
Rhubarb Chard
Regiment Spinach
Lettuce Mix
Esmee Arugula
Cilantro
Pie Pita Pumpkin
Tetsukabuto Winter Squash
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Sheet Pan Burgers and Carrot fries
Adapted from Let Them Eat Dirt by Andrea Bemis
1.5 lb carrots (6-8 medium), cut into matchsticks
2 tbsp melted ghee or duck fat
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (or sub open field farm paprika!)
1/4 tsp dried thyme or rosemary (or open field farm culinary blend!)
1/2 tap unrefined salt
Preheat oven to 425 degrees F and place an oven rack in the upper third of the oven. Grease two baking sheets with ghee or another cooking fat and set aside.
In a large bowl, toss the carrots with melted ghee, garlic powder, onion powder, paprika, herbs, and salt. Scatter the carrots between the two baking sheets, being careful not to overcrowd the pans. Bake for 30 to 40 minutes or until tender and golden brown, flipping halfway through cook time.
While the carrots are cooking, start the burgers. Liberally grease a baking sheet with ghee, then form the burgers. I like to season the meat with salt, cumin, and basque pepper. Make about 1/2 inch-thick patties and place them on the prepared baking sheet. Thinly slice 1/2 large yellow onion and add them to the same sheet pan and drizzle them with a little melted ghee.
Place burgers on the upper rack of the oven. Bake for 10 minutes, then remove the burgers from the oven, put the onions on top of the burgers and then top with cheese. Place back in the oven for 2 to 3 minutes longer or until the cheese has melted and the burgers are cooked through.