Sundog CSA June 10th, 2024

Rain almost every day this week and if it weren’t for the cow lot that we slog through morning and night, I would have no complaints at all. Crops are growing and the ground still smells sweet as we pull vegetables and weeds and although it looks like a jungle out there, it is preferable to a desert! Rainfall totals for this week are Monday - .37, Tuesday - .15, Thursday - .17, Saturday - .82 and Sunday - .91 which adds up to 2.42 inches in seven days and our pond is still not full! Last night’s rain storm knocked out power to our area for several hours so we woke up to silence. The cows were still on time though as they are not governed by clocks or electric lights.

Saturday was spent at the summer pasture as we worked our way through the prairie grasses, hunting for thistles and cutting down brush and small trees sprouting under our new fence line and then we came home and started cleaning the south fence line that my brother-in-law Chris put in last year. Locust and hedge and other thorny plants are quick to take advantage of any empty spaces so nippers and our small battery powered chain saw were put to good use. Cutting thistles takes nippers and a good sharpshooter to dig the offending plant out because if we walk away from them still standing, they will send out more seed-bearing flowers!

The flowers are beautiful and they provide food for birds and insects and they also can overtake a prairie. Musk thistles are the only ones that we dig as the others don’t seem to spread near as aggressively and of course, we always miss a few. It is a balancing act to try and define what is a good caretaker of land, for both yourself and the dirt that you walk on. As Katy and I walked through the tall grasses, Izzy and Seth explored the creek which was carrying rainfall from the previous night. Riffles and potholes, rock crossings and clay mudslides are part of what makes up a creek and they both came back a little wet. As Katy was bent over, digging out a thistle, she happened to glance a little to the side and saw this snake, sitting high on his branch of thorns, watching her. It seemed a rather silly place to sit for someone without a shell or helmet. We are pretty sure this is a blue racer, however, Katy did not stick around for formal introductions. We were also able to identify a milkweed beetle, a rather pretty beetle. I did not realize that insects who chew on the milkweed plants taste bitter so that is part of their protection plan!

YOUR BAG THIS WEEK –

• Kohlrabi
• Chinese Cabbage
• Onion
• Squash
• Rhubarb
• Scapes
• Mixed Greens
• And the first green beans of the season!

From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce

KOHLRABI INFORMATION: Kohlrabi shares it botanical name brassica oleracea with its close relative, broccoli. However, “kohl” meaning cabbage and “rabi” meaning turnip better describes this delicate but unusual vegetables. Many botanists believe kohlrabi is actually a hybridization of these two vegetables. Kohlrabi resembles a root vegetable, but actually the edible globe is the modified swollen stem. The also edible leaves jut from the globe portion of the kohlrabi like the sparse hairs on a head, giving this vegetable its distinctive look.

Kohlrabi appeared suddenly and without explanation in Europe in the middle of the 16th century. It remains popular in many European cuisines today. In North America, it is much less common, cultivated primarily to feed farm animals. However, those who had had the opportunity to taste and experiment with this versatile vegetable find it a necessary addition to their seasonal repertoire.

Kohlrabi, like other brassicas, thrives in cool weather. It is very fast growing and will usually be available locally by late spring. Depending on the growing season, kohlrabi may be available all summer and well into the fall. Purple and green varieties are other grown. Kohlrabi also mimics its brassica relatives nutritionally. It offers generous vitamin A and C and emphasizes the minerals potassium and calcium. High fiber and only 40 calories per cup serving round out this important and delectable vegetable.

COOKING TIPS: After washing, trim away any woody or tough portions of skin. Kohlrabi does not have to be peeled after cooking. Kohlrabi is excellent cooked or raw. Try it both ways to familiarize yourself with its flavors. Grate it raw into salads or make a non-traditional coleslaw with grated kohlrabi, radishes, parsley, green onion and salad dressing. Try it raw, thinly slices, alone or with a dip. Peel and eat raw like an apple. Steam it whole, 25 – 30 minutes, or thinly sliced, 5 to 10 minutes. Dress slices simply with oil, lemon juice and fresh dill weed. Sauté in butter, add herbs and curry for enhanced flavor. Add sliced or cubed to hearty soups, stews or a mixed vegetable stir-fry. Kohlrabi leaves can be used like other greens. You may want to remove the center rib.

And some information about RHUBARB – from the above recipe book also:

Rhubarb accompanies the first spring offerings of the garden. It is a vegetable related to the dock plant, a common weed. We do, however, think of rhubarb as a fruit, due to its traditional uses in desserts and sauces. Rhubarb is believed to have originated in China 4000 years ago, where it was most widely used as a medicine. In western Europe, rhubarb was cultivated predominately as a decorative garden plant. Russia was the first to widely use rhubarb as a food. It was not until the middle of the 18th century that the English truly began their love affair with rhubarb in pies, tarts, sauces, etc. Rhubarb’s slow take off as a popular food is understandable and some caution is warranted. It is only the stalks of the rhubarb plant that are edible, the leaves being highly toxic due to their significant oxalic acid content. Even the stalks are extremely acidic and sour and are usually sweetened during preparation to mitigate and complement the tart flavor. Nutritionally, rhubarb brings great rejuvenating gifts to end the seasonal winter diet. Rhubarb is high in vitamins A and C, and a variety of minerals, particularly calcium. Rhubarb is also believed a beneficial blood purifier and digestive aid. If nothing else, Rhubarb’s refreshing taste is a great spring revitalizer.

Some of the hints about rhubarb use are to dice it into salads or hot or cold cereal for a tart flavor. Add small rhubarb slices into spring soups. Add toward the end of cooking time to retain texture and taste. For a simple side dish, snack or dessert, sweeten with a little brown sugar or honey and bake 30 minutes at 375 degrees. OR make a simple sauce by chopping stems into one-inch pieces. Cook in small amount of water and sweetener of your choice to taste. When stalks become stringy and mushy, it is done. Use as a jam, pour over cake or ice cream or chill and eat as a side dish or dessert.

RECIPES:

RHUBARB CHUTNEY from Taste of Homes Garden Fresh Recipes

This tangy sweet chutney is a wonderfully different garnish. Weith fine chunks of rhubarb and raisins, it has a wonderful consistency. Jan Paterson, Alaska

¾ cup sugar 1/3 cup cider vinegar

1 tablespoon minced garlic 1 teaspoon ground cumin

1 tablespoon minced fresh gingerroot ½ teaspoon ground cinnamon

¼ to ½ teaspoon ground cloves ¼ teaspoon crushed red pepper flakes

4 cups coarsely chopped fresh or frozen rhubarb, thawed

½ cup chopped red onion 1/3 cup golden raisins

In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until sugar is dissolved. Add the rhubarb, onion and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Cool completely. Store in the refrigerator. YIELD: about 3 cups

CREAMY RHUBARB CREPES: from Taste of Homes Garden Fresh Recipes

This recipe was shared by Stasha Wampler, Virginia

3 eggs 1 cup milk 5 tablespoons butter, melted

¼ cup sugar ¼ teaspoon salt 1 cup all purpose flour Additional butter

SAUCE/FILLING:

1 cup sugar 1 tablespoon cornstarch ¼ teaspoon ground cinnamon

2 cups thinly sliced fresh or frozen rhubarb, thawed 1 pkg. (8 oz) cream cheese, softened

Confectioner’s sugar

In a bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand for 30 minutes. Melt ½ teaspoon butter in an 8-in. non-stick skillet. Pour ¼ cup batter into the center of the skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack; cover with paper towel. Repeat with remaining batter, adding butter to the skillet as needed.

Meanwhile for sauce, combine the sugar, cornstarch and cinnamon in a saucepan. Stir in rhubarb. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened and rhubarb is tender. Remove from heat; cool slightly.

For filling, in a mixing bowl, beat cream cheese and ¼ cup of the rhubarb sauce until smooth and creamy. Place a rounded teaspoonful on each crepe; fold in half and in half again, forming a triangle. Dust with confectioner’s sugar. Serve with remaining sauce. YIELD: 10 crepes

Seth was sitting in while the last two cows were milked tonight. Cows are particular creatures when it comes to milking. They milk in the same order morning and night and in our barn at least, they eat in the same stanchion. Penny and Woodrow get along well enough that they come in together so Seth was sitting on a crate by his mom while she milked Penny and I was on the other side milking Woodrow. Seth was getting “love smacks” from both cows as they swished their tails rather enthusiastically. Doing this morning and night, Katy and I just get used to the routine and either try and duck or wear headgear (hats or hoodies). Seth was not used to it and saw no reason why we couldn’t make some changes and avoid those wrap arounds. Seth’s idea was to invent some kind of “tail bar” which would pin/clamp their tail to their backside. I am pretty sure that Woodrow understands English because that was when she did a fairly fancy sidestep ending that conversation abruptly without Seth getting into more detail! I have to admit as I settled my bucket back down and had another attention getting lash that the idea might have to be explored –

Blessings from our muddy hill – Seth, Izzy, Dan, Katy, Zach, Jen and Teresa