The pasture is filling up with the cutest red lambs right now. They have enormous bouts of energy at dawn and dusk and run circles in large groups all around the paddock. They climb all over the ewes, all in the mineral tub, and all over each other. They are quite entertaining and a joy to watch.
Under AJ’s leadership, with support from Jesse, Ashley, and me, the lambing has gone much smoother this year. It has been a huge relief and much less stressful for both the sheep and the humans. Out of the 20 ewes that we bred, only 3 are left to lamb and we have 26 lambs so far.
Everyone has had fun naming the lambs this year. We try to keep the names short so they fit on the tags and starting with the same letter as the ewe. However we have too “A” names so we are changing some of the lambs to other letters. Come check out the lambs and see all the names!
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cortland Yellow, and Monastrell Red Onions
Tetsukabota and Gil’s Golden Acorn
Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo, and Deadon Cabbage
Joi Choi
Dazzling Blue Kale
Ruby Red Chard
Parade Scallions
Preludio Fennel
Red mustard
Lettuce Mix
Various chicories!
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Creamed Braising Greens, from nytimes.com
6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded
In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.