Sundog Farms

Sundog CSA September 23rd, 2024

Here we are, in a new season and it feels like a change with the lower temperatures and some rain here on the hill. Saturday morning the gauge had collected .31 and this morning (Sunday) added another .71 so we have a total of 1.02 for the month of September. It has been 3 long, warm weeks without any moisture at all other than dew and a little bit of fog in the early mornings so we appreciate the rain. The moisture is too late for the tomatoes as most of them lost the majority of their foliage and the upcoming temperatures will probably escalate their season ending as they are heat lovers! We have not planted or replanted anything in the past week due to the lack of moisture and the temperatures that dry out the top ¼ inch of soil before the seeds are able to push through and establish roots long enough to reach lower moisture. Greens would still have a chance but most other crops are pretty iffy depending on the first frost. If fly behavior is any indication of cold weather coming, it won’t be long because the flies in the barn are more than ready to perch anywhere there is a hint of warmth and it is noticeable because Katy and I are swatting more than the cows are switching as we go about our chores. RAIN TOTAL UPDATE – another .11 in the gauge tonight so we are at 1.13!

We had an interesting visitor this week in the stock tank that the cows drink out of – a giant bullfrog! We tried to head him to safety as we are pretty sure that the pigs would have eaten him! We have been hand feeding tomatoes to the calves and the pigs who make loud appreciative eating noises as they slurp and munch down, squirting up with red juice and seeds. We have always fed the tomatoes that have spots or worm holes to the pigs but Katy mentioned that our milk cow, Woodrow, had enjoyed them so we tried it out on the calves. Of course, the chickens are very resentful if they spot buckets heading away from their pens, rather than to them!

We have also had to relocate a couple of walking sticks who decided that our milk room was a good place to set up housekeeping. They are not easy to catch and appear angry even when you are relocating for their own safety! We duck to avoid orb weavers who are stocking up on flies and try to watch our step because we also have barn toads! I was very surprised to look up and see that toads can live to be 40 years old but it is more common for them to live 5 – 10 years. There could be toads on the farm that have been here almost as long as I have been walking this patch of dirt!

BEE NEWS – Shawn sent directions for melting the wax that capped the combs by sitting the entire mess in the sunshine and having it strain through towels. We ended up with some beautiful light-colored wax that smells like honey. The leftovers could be used to coat pinecones, making them into fire-starters which are a blessing to those who heat with wood on the days when all your kindling is wet! Gary and Judy delivered some used bee houses which we hope to work on this fall/winter and be much more ready for spring and swarms!

Next week is the last week of the season so if you have containers that you have saved for us, we would be glad to pick them up. We appreciate your thoughtfulness in recycling them to us!

YOUR BAG THIS WEEK –

  • Potatoes
  • Tomatoes
  • Carrots
  • Peppers
  • Hot Peppers
  • Okra
  • Herb Bundle

RECIPE SHARE –

For anyone who is struggling with all those okra pods, here is a recipe from

Farm -Fresh Recipes by Janet Majure

SHRIMP GUMBO

2 cups sliced fresh okra ¼ cup canola oil

2/3 cup chopped green onions 3 cloves garlic, minced

½ tsp. black pepper 2 cups water

1 cup chopped tomatoes 2 whole bay leaves

½ cup uncooked rice 1-pound fresh medium shrimp, peeled and deveined

6 drops hot pepper sauce

In a large stock pot over medium – high heat, sauté okra in oil for 10 minutes.

Add onions, garlic and pepper. Cook 5 minutes. Add water, tomatoes and bay leaves. Cover, reduce heat and simmer 20 minutes.

Meanwhile cook rice according to package directions and keep warm.

Add shrimp to okra mixture. Cover and remove from heat. Let stand 5 minutes or until shrimp turns pink. Do not overcook. Remove bay leaves; stir in pepper sauce.

Serve hot over cooked rice in soup bowls.

from Too Many Tomatoes, Squash, Beans and Other Good Things by Lois Burrows and Laura Myers

As I was looking through the carrot recipes in this book, I saw some information I did not know – garden fresh carrots cook faster than store-bought carrots. That was not something I had heard before. Below are some of the recipes that I found in the book.

Gingered Carrot Casserole – simple and delicious

6 medium carrots cut into ½ inch slices

1/8 cup butter

Sauté the carrot slices for a few minutes.

¼ cup light cream

1 tablespoon brown sugar

1/8 teaspoon powdered ginger

1/8 teaspoon salt

1/8 cup slivered almonds

Mix the above ingredients and then stir into the carrots. Place in a buttered casserole, cover and bake at 350 degrees for thirty minutes or until carrots are done.

COSHE – This is a Lithuanian peasant recipe – a huge potato pancake served with a chilled creamy topping called Vaishki.

5-6 baking potatoes, peeled and grated

4 eggs beaten

1 medium onion, grated

¼ teaspoon salt

Dash of pepper

Mix the above ingredients. The combination will be runny.

Vegetable Oil - Use enough oil to cover pan 1/8 inch. Carefully pour in potatoes. Bake at 350 degrees for 1 ½ hours, until brown and crusty.

2 cups cottage cheese

1 cup sour cream

3-5 green onions, finely minced

Salt and pepper to taste

Mix all and let chill. Serve with potatoes.

And the last interesting recipe that I found in the above book is ROADSIDE POTATOES

The description says that no repertoire of potato recipes would be complete without this.

1 cup milk

1 ½ teaspoons flour

1 tablespoon salt

Dash of Tabasco

1 large onion, diced

Mix the above ingredients in blender to puree onion.

4 medium potatoes, peeled

¼ pound cheddar cheese

Grate into milk mixture. Bake in 8-inch greased pan at 350 degrees for one hour and fifteen minutes, until golden.

The two top pictures show the damage that army worms do to our tomatoes. They are very destructive to the plants also. Next up is a hen who is determined to keep every egg that she lays. We found this nest this week - new game of hide and seek starts tomorrow! And last of all, a new tomato that we grew this year called Lucky Cross! 😊

This is our honey wax in the top picture and the last picture is Lennie with the remains of her tomato treat hanging on her lip and Jammy trying hard to see if there is another tomato for her.

In my younger years, my brother and I were bull riders, only not in the definition most people associate with those words. We were probably 10 and 12 when we made the acquaintance of Mickey, my dad and grandpa’s Hereford bull. Walking across the road to the pasture where the cows would spend their days, we would find Mickey and boost ourselves on his very broad back and ride up to the road, jumping off before he crossed the gravel. Our herd would walk across to be milked and then spend the night close to the barn before morning milking and then back across the road to the day pasture. We milked with Surge bucket milkers which made quite a bit of noise, none of it bothering Mickey who stood in line, waiting to be let in so he could have breakfast and supper with his herd. Watching Seth ride goats reminded me of the fascination of that gentle gait that Mickey had as he plodded towards the barn. I am not sure why I have never put bull riding on my resume? 😊

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