By Sarah
It truly feels like spring now: the grass is growing, wildflowers are blooming, the first calf was born yesterday. We welcomed 2 new crew members: Sage and Gemma in mid March. We disperse our trainings for new crew through the first month, mostly when we are about to do a new task. However, some trainings are not so specific to tasks, instead oriented toward building connections amongst ourselves and the land. In the first week, we have a circle, during which we all share a short biography. Yesterday, we walked the land, mostly focusing on the waterways. It was a beautiful day.
As well, with Sage and Gemma’s enthusiasm and energy, plus the return of all the crew to full hours, we have been able to complete many tasks that were lingering on our list! While the spring has felt slower and we will not till any fields until May 1st at the earliest, the late start has some silver linings. Most of the barns have been thoroughly cleaned and organized; the tools sanded and oiled. Even though it was a little wetter than ideal, we weeded and mulched the asparagus last week, and hope to tackle the rhubarb and raspberries next week. We are getting the tractors ready and the greenhouse is filling up with starts!
Upcoming Farm Events: Potluck This Friday 4/14 at 5:30 pm
CSA barn hours:
Summer hours: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Cortland Yellow and Cabernet Red Onions
Rhonda Beets
Joan Rutabaga
Hablange Parsnips
Mars Celeriac
Bora King Daikon Radish
Rubro
Noble Jade Gai Lan
Finale Fennel
Parade Scallions
Prize Choi
Regiment Spinach
Lettuce Mix
Cilantro
Spaghetti Winter Squash and Pie-Pita Pumpkin
Sonora wheat flour and wheat berries
Herbal Tea Blends, Ground Chiles, and Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs
Saltonstall Olive Oil (Please bring your own jars!) - Note there has been a price increase!
Revolution Bread: Fresh bread on Tuesday and Friday (Frozen bread available if we sell out.)
Rutabaga with Maple Syrup, Black Pepper, and Rosemary, from Six Season by Joshua McFadden & Martha Holmberg
1 1/2 pounds rutabaga, trimmed, peeled, and cut into cubes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1/2 teaspoon chopped fresh rosemary
1/8 teaspoon dried chile flakes
Heat the oven to 400°F.
Toss the rutabaga cubes with a nice glug of olive oil and season generously with salt and black pepper. Spread evenly on a baking sheet and roast until fully tender and lightly browned, 25 to 30 minutes.
Pile into a bowl, sprinkle with the vinegar, and toss to distribute. Let the rutabaga absorb the vinegar for a minute. Add the maple syrup, rosemary, and chile flakes and toss. Taste and adjust with more salt or black pepper.