The lambs have started arriving, twins and singles and a triplet. Most are still so young that they are sleeping all the time but they older ones are starting to be lively and run around more. Most ewes are recovering quickly from birth and are very attentive to their babes.
We tilled more beds in the herb garden and we are excited to fill them with more plants! Kelsey and Celeste already planted red clover and chives, and will add marjoram, oregano and more this week.
Seth and Jesse led us all in a tractor safety and maintenance review last week as we prepare to plant this week. The new potatoes and peas were planted last week; carrots, and more are going in the ground this week.
This Week’s Pick List:
Eggs
Rhonda Beets
Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)
Kossack Kohlrabi
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Calypso Celery
Evergreen Hardy Scallions
Green Garlic
Dazzling Blue Kale
Ruby Red Chard
Joi Choi
Parsley and Cilantro
Regiment Spinach
Lettuce Mix
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
KID FRIENDLY BEET & HERB PANCAKES, from dishingupthedirt.com
2 medium size beets, cut into 1/4 inch chunks (no need to peel)
1 tablespoon minced herbs
2 eggs
pinch of good quality fine sea salt (optional)
butter or ghee for frying
plain whole milk yogurt for serving
squeeze of lemon juice for serving (optional)
Place the beets in a saucepan filled with water and bring to a boil. Reduce the heat to medium, cover the pot and lightly boil/simmer until the beets are tender. About 15 minutes. Drain.
Place the beets in a deep bowl and puree them with an immersion blender or use your food processor to puree them. Measure out 1 cup (if there's more keep the rest for another batch or to add to morning porridge or another baked good) Add the herbs, eggs and a pinch of salt and puree the mixture together.
Heat the butter or ghee in a medium size skillet over medium heat. Add 1/4 cup scoops of the batter and lightly fry for about 2-3 minutes per side.
Serve with yogurt, extra herbs and a squeeze of lemon juice if you desire.