There is not a lot of farming news this week. We are happily settled into our sleepy winter patterns of feeding, watering and mucking. The cows and horses have adjusted by now to the cold temperatures and with their big, puffy coats on seem almost indifferent to even the chilliest wind flying up the river valley. Blue sky days always draw everyone out of the woods though, with flanks facing the sun, to soak up as much heat as possible before nightfall.
We’ve been largely focused on insulating the barn this week, trying to keep a little more of the heat pumping out of the electric heaters inside the building. We have the ceiling fully insulated now, which you can’t see from the CSA room, but I think you can feel in your bones when you arrive tonight. We’ve also foamed all of the cracks around the doors and windows, making a nice tight little box.
We have Kimchee in the share this week—fermented cabbage, carrots and daikon radish, seasoned with a lot of garlic and ginger and a little hot pepper (this is a fairly mild batch). Kimchee is more of a condiment than a dish, just a little of the salty veggies go a long way. It is thought to be one of the healthiest foods you can eat, great for your digestive track as well as really high in vitamin C and carotene among many other vitamins and minerals.
In the Farm Share
In the veggie share: Kimchee, kohlrabi, radish, turnips, leeks, potatoes, cabbage, onions, garlic, shallots, carrots, beets, parsnips, celeriac, dried sage, wheat berries, whole wheat flour and dry beans.
In the meat share: All cuts of pork and beef, half and whole broiler chickens in the freezer. Lard and leaf lard are available.
- Full and By Farm: Frozen on the Farm (www.essexonlakechamplain.com)
- Full and By Farm: Pastures Coated in Ice (www.essexonlakechamplain.com)
- Full and By Farm: Mosaic Puzzles (www.essexonlakechamplain.com)
- Full and By Farm: Faring Well in the Cold (www.essexonlakechamplain.com)