Some of you may have already met Maki, but for those who haven’t, allow me to introduce the newest furry friend on the farm!
Maki is an 18 month old shiba inu, which is a Japanese dog breed that dates back to the 3rd century BC. They are one of the most ancient breeds! Originally bred to be hunting dogs, they have become more popular as pets in homes in recent years.
About six weeks ago I came across a post on the internet with a photo of the cutest dog I had ever seen, explaining that her owners were moving out of the state and that she needed to be re-homed. I impulsively responded and a few days later I was driving down to the east bay to “meet” her, though I was pretty sure by then that I was going to bring her home!
The meaning of Maki’s name is layered. We originally chose it based on its meaning in the context of sushi— in Japanese, “maki” means “roll,” e.g. “futomaki” is “hand roll,” “kappa maki” is “cucumber roll,” etc. But since then we have learned that Maki is a common Japanese name with many potential meanings, one of which is “farm”! When we learned that, it felt like a very auspicious choice for a name.
I believe that Maki is adjusting very well to life on the farm! She enjoys running around in the fields and trying to get her pal Rosie to chase her (though Rosie is sometimes just too busy for Maki’s games; she does need to make sure everything is running smoothly on the farm, after all).
Though Maki can be a bit shy at first, she is a super sweet, friendly dog. She is especially fond of children and would love other dog friends to play with, so please don’t hesitate to say hello if you see us around the CSA barn!
-Kelsey
This Week’s Pick List:
Eggs
Rhonda Beets
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 (last week, limited amounts!)
Cabbage
Calypso Celery
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Joi Choi
Treviso, Sugarloaf, Castelfranco, and Rosalba Radicchio
Parsley
Regiment Spinach
Lettuce Mix
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil
Revolution Bread
Kale Chimichurri, from dishingupthedirt.com
3 cloves of garlic, peeled
1 cup firmly packed kale leaves, tough stems removed and torn into bite-sized pieces
1/2 cup + 2 tablespoons extra virgin olive oil
2 1/2 Tablespoons red wine vinegar
1 teaspoon fine sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
Prepare the chimichurri by combining all the ingredients in a food processor or blender until smooth. Taste for seasonings and adjust as needed. Set aside or refrigerate until ready to serve (I like leaving this at room temperature for at least 1 hour before serving).