Jorge and Jesse split the cow herd into two groups last week. Even though the calves are now on average 10 months old, the first day or two can be upsetting for both mother and calf. There is a lot more mooing than normal. Some mothers are more distressed and determined than others. Hazel, who is one of our original cows, is the fiercest mother of all. Every year she jumps the fence and is adamant about reuniting with her calf. Yesterday, Jorge and Jesse herded her back in with the others, but she jumped right back out. Even though it is not helpful that she keeps jumping out, we do admire her mothering skills and instinct. Jesse claims she raises the most gentle calves.
Jesse and Seth are setting up the sheep corral today. We hope to have the sheep in their new abode tomorrow, which is the first possible date we could have a lamb. Sam and Sarah Beth sowed the first round of onions in the greenhouse yesterday.
The weather of late has been too warm and, of course, lacking rain. There are brown spots on the hills already and the soil is quite dry, which is unusual and unnerving. The irony of a dry winter for this particular farm is that we do benefit from the dryness in the moment: the overwintered crops last longer as they do not get flooded and we have a beautiful cover crop. And yet, the ponds have not recharged. We are looking forward to the return of some moisture this weekend to remoisten the soil and hope for a big storm sometime soon.
Celeste in the wash station
This Week’s Pick List:
This week and next week we will offer the last of our ground corn meal. Full members will receive one bag this week with the full amount in the bag. Split shares will each receive a bag this week and next, with half the amount.
The corn this week is a multi colored corn: Mandan Bride (https://www.seedsavers.org/mandan-bride-organic-corn). The last offering was Nothstine Dent: (https://www.johnnyseeds.com/vegetables/corn/dry-corn/nothstine-dent-organic-corn-seed-311G.html).
Eggs
Rhonda Beets
Dolciva Carrots (last week! amounts will be limited)
Cortland Yellow and Monastrell Red Onions, Matador Shallots
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Joan Rutabaga
Takrima Leeks
Cabbage
Calypso Celery
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Joi Choi
Treviso, Sugarloaf, Castelfranco, and Rosalba Radicchio
Parsley
Regiment Spinach
Lettuce Mix
Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash (likely the last week)
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil
Revolution Bread
Hazel, the fiercest mother cow
Kohlrabi And Apple Slaw With Yogurt And Cumin, from latimes.com
½ cup plain yogurt
¼ cup minced red onion
1 tablespoon whole-grain Dijon mustard
1 teaspoon salt, plus more
¼ teaspoon freshly ground black pepper, plus more
¼ teaspoon ground cumin
565 grams/1 ¼ pounds kohlrabi bulbs (about 3 medium), trimmed of their stalks
1 large tart green apple
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh dill or flat-leaf parsley
In a large bowl, combine the yogurt, onion, mustard, salt, pepper and cumin. Stir together and let stand while you prep the kohlrabi and apple.
Trim off each “pole” of the kohlrabi so you have two flat ends, similar to removing the pith and peel of an orange. Stand one kohlrabi on a flat end, then use your knife to slice off the thick skin; this skin is bitter and never softens while cooking, nor is it pleasant to eat raw. There is a noticeable line between the light green skin and the pale white flesh, so cut just inside that line until you have a completely white cue ball. Repeat with the remaining two kohlrabi; you should have 255 to 285 grams (9 to 10 ounces) of trimmed kohlrabi.
Using a mandoline, slice the kohlrabi into 1/16-inch slices. Stack 6 or so slices together at a time, and slice into 1/16-inch-thick matchsticks (they will not all be the same length; that’s OK). As you cut, transfer the kohlrabi matchsticks to the bowl with the dressing.
Peel and core the apple, then weigh out (or eyeball) half the weight of the kohlrabi in peeled apple, so 128 to 142 grams (4 1/2 to 5 ounces). Slice the apple on the mandoline in the same manner as the kohlrabi, then cut into matchsticks.
Add the apple matchsticks to the bowl along with the lemon juice and toss all the ingredients to combine. It will seem like there is not enough dressing at first, but by the time each matchstick is coated in yogurt, you’ll see that it is enough. Taste and season with more salt and pepper, if you like. Transfer the salad to a serving dish and top with the dill just before serving.