Another cold but sunny day. The animals and farmers are all shuffling around cautiously this week, trying not to slip on the vast swaths of ice that dominate the barnyard thanks to last weekend’s thaw-rain-freeze combo. The slow shuffle pace is in contrast to the heightened rush Cara and I feel to get everything done with Sara and Josh away for a week and a half. It’ll be our turn before we know it!
New: Sweet Potatoes, Kale and Cornmeal
New in the veggie share this week: sweet potatoes, kale and cornmeal.
The sweet spuds came from our friends Liam and Jenny at Harvest Hill Farm. Beautiful to look at and delicious–we’ve sampled them and think you’ll agree!
The kale is from Reber Rock Farm (according to Sara, ours was decimated by turkeys and deer weeks ago). A welcome green addition to the winter table, try it cooked of course, or raw–massaged with salt, lemon juice and a little olive oil for a delectable salad.
The cornmeal I’m grinding as I write this farm note, plan to sample that too at lunchtime. As with our other flours, the “bran”can easily be sifted out for a less rustic texture.
In the Farm Shares
In the veggie share: sweet potatoes, kale, winter squash, shallots, leeks, white, blue and fingerling potatoes, radish, kohlrabi, turnips, celeriac, garlic, red and white onions, green, red and savoy cabbage, carrots, beets, vermont cranberry beans, wheat berries, whole wheat regular and pastry flour, and corn meal. Coming soon: Ruby Red Kraut.
In the meat share: Pork, beef, broilers and stew birds in the freezer. Stock and organ meats from beef and chickens, lard and leaf lard.
- Full and By Farm: Moving Heifer Calves (www.essexonlakechamplain.com)
- Full and By Farm: Shoveling Snow (www.essexonlakechamplain.com)
- Full and By Farm: Thanksgiving Pick Up (www.essexonlakechamplain.com)
- Full and By Farm: Good Season for Baking (www.essexonlakechamplain.com)
- Full and By Farm: Baking Sweet Wheat Bread (www.essexonlakechamplain.com)