This was the first true week of spring on the farm. A week that saw snow showers, pouring rain, hail, and a mixture of all three falling simultaneously while blue sky and puffy white clouds were visible on the southern horizon—like all of spring was being compressed into a handful of moments or days. The creeks have been screaming with runoff from ground still too frozen to absorb so much moisture. Where there is not enough contour to drain, the water sits in gigantic muddy puddles, thick enough that the horses balk at the idea of being led through them. We collected and boiled our first sap over the weekend and started the first seeds in the greenhouse during the week, stripped off wool hats and down jackets, then searched over the barnyard for them when the temperatures fell back below freezing.
The sugar bush has been disappointing so far. It is on a high, eastern facing hillside which has been very slow to warm this season. We have fingers crossed that we will see some real runs starting up soon, with more productive syrup to follow.
Many of you met Doug last Thursday when my voice was too scratchy to speak at pick-up. Doug is helping out for several weeks at the farm, before his real gig at St Lawrence University picks back up this summer. He is quickly making himself an institution here, it will be hard to see him off when the time comes.
Please remember that summer membership forms and deposits are due today. Connect with us during share pick-up if you have any questions or concerns.
Full and By Farm Shares
In the veggie share: maple syrup!!! shallots, kohlrabi, rutabaga, turnips, parsnips, cabbage, celeriac, beets, carrots, onions, garlic, red, white and black beans, and blue corn meal. We will be threshing garbanzo beans tomorrow morning for next week’s share, all hands are welcome.
In the meat share: Pancetta is wrapped and in the freezer. Pancetta is Italian bacon—rubbed with lots of pepper, bay, juniper and salt and hung for several months to age. It is intended as a base for many sauces and soups (including Spaghetti carbonara and minestrone), but is also dangerously delicious fried up in a pan and eaten straight away. It is easy to slice into thin rounds while it is still frozen, consider storing it in the freezer and taking off just a little at a time. Beef, pork and stew birds (don’t forget they need long and moist cooking) are in the freezer. Lard and leaf lard are also available.
Full and By Farm