Sundog CSA May 17, 2021

This 2021 season is beginning with water standing this morning as we think about harvesting greens and looking to see if our new transplants are still in the garden or whether they have washed down the hill? 😊 Last year’s, last bag of the season was picked in dry dirt with us grateful for any water that fell from the sky.

This spring has been similar to last year in that we had a late killing frost and a late snow, both in the latter part of April. Our potatoes have recovered after turning black and losing their foliage and have enjoyed the chillier temperatures that this spring has brought. The tomatoes on the other hand have been shivering and sitting in protest in the outside rows while their counterparts in the tunnels are growing by leaps and bounds. Our biggest problems this spring (besides the goats!) have been raccoons digging for grubs and tossing tomatoes to the side in their frantic searches. All that rich compost that we dumped on the gardens must have been perfect for grub growing as we see lots and lots of empty holes where the raccoons have found lunch or dinner! Spring peas are on track for the first time in many seasons as we changed how we planted them in an effort to keep deer out of the beds. Years ago, Zach and I worked on a produce farm, Wild Onion, and I remembered seeing peas grown through tomato tubes that were laid horizontally so we tried that this year and so far, it looks like we may have a harvest! This spring the deer had eaten the rhubarb to the ground as it tried to announce spring by sending shoots up so we had covered it with tubes also - it worked!

Farm chores seem to multiply in the spring with bottle babies and hatchings (both planned and unplanned). A pair of twins that one of the beef cows was unable to nurse took up residence in between some of the goat families. And then there were the other little calves, Penny Rodger and Buster Grace – each partially named by one of the kids, as well as a late fall heifer, Tanklet, daughter of Tank. And on and on – the list of home residents has grown long this year and also includes Susie, Seth’s goat “that he loves”. Izzy’s chore list has also gotten longer as her Silkie chickens have successfully hatched out some babies this year and her turkey is proud mom to three tiny little babies. Our friend, Judy, gifted Izzy with some “frizzles” so she is playing mom to those new little ruffled feathered birds also.

In this unique year that we find ourselves in, it is hard to ignore the pandemic or the politics that have seeped into all the corners and crevices of our lives. The health issues are concerning to us and we continue to be careful with ourselves and others as the advice and instructions seem to conflict and confuse. We have been blessed with good health so far and will be limiting contact or making contact in safe ways to ensure that others and ourselves remain as healthy as possible. As far as politics, we are also using safety rules in that also. Neither political party has been of much benefit to us in the garden or the milk barn so we see little reason to include them in our discussions as we meet with friends and family to talk about the weather or the bugs or any of the other things that are really important on the hill!! 😊 Seriously, we want to keep this about the piece of dirt that we live on and what we can grow. Even with all the frustrations of food production, there is something magical and mystical about seeds and sprouting and first fruits!

YOUR SPRING BAG!

• Asparagus
• Rhubarb
• Egyptian Walking Onions - see notes
• Lettuce
• Greens – Spinach and assorted greens
• Eggs

Asparagus is one of the luxuries of life! We find ourselves eating it, rinsed, lightly sprinkled with oil, salt and pepper if desired and baked at 400 for a few minutes – until the texture suits your taste. Delicious! Here is an official recipe – https://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe-1916355 –

Another way that we really like asparagus is “asparagus soup”.

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/asparagus-soup-recipe-2041457

Rhubarb is a crop that is more difficult to use for some people. I lived for a time with my grandparents who ate “grass pie” in the spring of the year and although I was not a fan as a child, I have found that the flavor of tart combines in recipes and has become part of the season.

Rhubarb Scones-

https://www.tasteofhome.com/recipes/rhubarb-scones/

And of course, rhubarb pie - -here is the link to the recipe for this beautiful pie –

Rhubarb Pie

https://www.myrecipes.com/recipe/rhubarb-pie-0

Egyptian Walking Onions - This plant is another that was at my grandparent’s farm and is one that can be used similarly to any other onion. They are a perennial onion and on the top of the stalk are tiny little sets that as the stalk bends over with the weight of these growing babies, they plant themselves. The plants seldom die out although if you are persistent, you can eradicate them if they become a problem. There are several places here in the gardens that have circles or rows of the onions and the greens are early and delicious in the spring. In the summer, the small bulblets can be used as pearl onions and then later in the season, the bulbs themselves may be harvested. We are sending you a sample of these unusual onions as the greens can be chopped into salads and the small beginning baby sets are also delicious. The bulb is definitely edible also but seems a little hotter in taste than a spring onion. A couple of my gardening friends gave me starts of this wonderful perennial and we offer starts also.

I hear lots of conversations about how our habits imprint upon the earth in ways that stay long after we move on from those habits or from an area geographically. We see that in lots of ways such as when we drive past abandoned homes and farms where there are old lilac bushes or a few irises (commonly called “flags”) blooming in the ditches or along the edges of the property. I remember when we bought this part of a pasture/field and explored it and how it felt to be looking at a house foundation which by then was basically a depression in the land that was surrounded by a couple of those lilacs. It was like treasure to find broken pieces of the lives of the house in the tiny shards of crockery and glass and I loved that Jen was able to make a piece of art with those findings.

At our home, long after Izzy and Seth are grown, there will be a reminder of their habits in the path that they have worn with their bikes that traces from around by the greenhouse and onto to the driveway and back around to the barn. There is no vegetation left after years of path riding and it is as smooth as glass.

It gives me something to think about as I carry chicken feed or put-up garden tools, walking easily on that smooth path – comforting and important and connective.

Blessings from this farm – Teresa, Izzy, Seth, Katy, Dan, Jen and Zach