The thrill of new snowfall last Thursday came and went quickly. I was coat-less by Monday afternoon’s chores and looking out over brown fields once again, with the worry creeping into my mind of what another dry winter means to our springs high up on the mountainside. The clean, high springs were one of the best selling points of this land, along with a promise from the family who had farmed here for generations that the springs had never gone dry in all of their decades of use. Right now the arid heat of July seems almost around the corner.
I know we most likely have more snow storms and a wet spring to slog through first. The sugaring wood is stacked and ready, seeds are being delivered and the field plans are drawn up. Within a couple of weeks we will most likely have taps in the trees and the earliest plants—onions, leeks and celeriac—started in the still artificial warmth of the greenhouse. Next week I will have the summer season’s membership forms ready to hand out. In between now and then I have to sift through all of the financial records of the past year, preparing taxes and a budget for 2013.
Full and By Farm Shares
In the veggie share: shallots, kohlrabi, rutabaga, turnips, parsnips, winter squash, cabbage, celeriac, beets, carrots, potatoes, onions, garlic, green kraut (try putting it in the pan with your pork chops), red, white and black beans, and hard-pedaled for blue corn meal.
In the meat share: beef, pork and stew birds (don’t forget they need long and moist cooking) in the freezer. Lard and leaf lard.
Sara Kurak
Full and By Farm
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