We’ve all passed the exhaustion stage and have made it safely to delirium. With just one and a half fields of hay left to make and a big concrete pour scheduled for tomorrow at 8am there is rest, a little ways off, but in sight. Peek your head in the barn doors tonight, but don’t step in! The forms are all up for the middle floor, a nice cellar space is carved out below and two of the three hay mow bays are cleaned and reinstalled above.
Though it feels like watermelon weather out there, it’s actually still spring greens time. There are a few new additions this week, most notably garlic scapes. These crunchy, garlicky, curly little tops have a mellow taste and are a delight chopped up and sauteed with butter, oil or lard at the start of a recipe. I love to add them to scrambled eggs.
Our first planting of broccoli buttoned before the plants grew large enough for heads. So we have mini heads, perfect for salad garnish. We also have strawberries this week courtesy of Essex Farm, who is swimming in an abundance of giant, mouthwatering fruits.
Racey and Barbara Kunzi made wonderful soap a few weeks back. It’s cured and ready to go out tonight. Soap takes advantage of two bi-products that we have a lot of here: lard and tallow. Lard is rendered pork fat back (and is also always available for cooking and baking (strawberry-rhubarb pie?) and tallow is rendered beef fat. The soap has dried lavender for texture and a wonderful smell.
In the veggie share: head lettuce (four varieties), loose-leaf lettuce, mesclun mix, kale, chard, scapes, strawberries, rhubarb, broccoli shoots, asparagus, red and white dry beans.
In the meat share: Pork, beef and a few half chickens. We’re low this week on sausage and chicken, but there is more of both coming. The first broiler harvest of the season is in the plans, and chickens will be available fresh next Thursday!
See you all between 4 and 6.
Full and By Farm