Sundog Farms

Sundog CSA June 2nd, 2025

Here we are - the beginning of another growing season with a decent looking garden! The moisture that dribbled ever so slowly over the past week was a very beneficial watering for the hill. We had 4.25 inches in the month of May and 3.73 came in the last 7 or 8 days. The cooler temperatures allowed that water to sit and slowly soak. Of course, every weed seed that had even the smallest possibility of germination, has sprouted and established a root system and is in competition for “row space”. Bugs also appear to be healthy and in good supply – worms and aphids and potato beetles are the top three currently. Below is a picture showing the unfair battle of beetles against one single potato plant -

I tried feeding them to the chickens and they refused to eat them. It was interesting to me as chickens will usually peck at anything that moves, including my fingers! Looking up information about chickens and potato beetles, I found a research project that said the chickens might eat one or two beetles but then refuse to eat any more which led the researchers to think that the beetles do not taste good. I will just take their word for it as potato beetles in any form don’t really interest me!

On one very still spring day, we hauled a 70-foot roll of plastic down to the tunnel and pulled it over the frame that had been uncovered for about a year. Using Seth and Izzy as “weights”, we managed to get it in place and “wiggle-wire” secure before the sun set that day. The storm that tore the plastic off, also twisted the frame so it has an interesting slant which we have decided gives it character – sort of like the “Leaning Tower of Pisa”.

The bee experiment continues and somehow, we have 6 boxes of bees out there now. Our bee mentor, Shawn, is keeping us on our toes with reminders and check-ins. Some confidence is being gained- for instance a couple of weeks ago when Katy dropped an entire frame of bees (they did not like being dropped), she took off running as did Seth, however, Izzy picked up the bees and frame and continued putting them back in the hive. Katy came back to help and they accomplished the task. Seth did not reappear. It is hard not to leave with all the buzzing that angry bees make as they “head bump” you and “drill” in with sound effects. We have spent much time hiding in the shed with the door firmly shut and window closed, peeking out to see if they have left and found something or someone else to pursue. None of us has managed to remain puncture free!

It has been the usual chaos on the hill with more goats than we could count on both hands living in the house over the January snow and severe wind chills, frozen water, flat tires, leaking roofs – and then all of a sudden it was spring!

YOUR BAG THIS WEEK –

  • Mixed Greens
  • Spinach
  • Turnips – sweet white
  • Kohlrabi - -with beautiful edible leaves
  • Onions
  • Shell Peas

Shelling Peas - this is a task to do while you are listening to music, or a book on tape or having friends over to watch a movie. I remember shelling peas on the porch with my grandma – unzipping them and watching them roll out. Growing them years later, I learned how to can because I had a bumper pea crop and a co-worker who was concerned that I might water bath this low acid vegetable. Janet came out and brought her pressure canner and we canned peas.

USING FRESH PEAS - I saw an easy idea for peas – put them in boiling water for about one minute, drain and toss with butter. Other ideas: You can steam them or you can grill them. You can add them to other vegetables or to pastas. They are colorful and sweet if you use them fairly quickly.

WASH YOUR GREENS - anytime we have rain, there are splatters and a good rinse or a soak in salted water with a rinse in fresh water will rid the greens of dirt and bugs. Pat dry on a towel or paper towels. Greens can be steamed or eaten raw, mixed into salads for variety. Some of the greens have a spicy “hot” flavor which mixes well with mild lettuces.

KOHLRABI –

Here is a simple recipe for using your kohlrabi raw -

One United Harvest – Creative Recipes from America’s Community Supported Farms, collected by Julie Sochacki

FRUITY KOHL-SLAW

1-2 medium kohlrabies, peeled and grated ½ cup raisins or currants

1 cup cabbage, shredded ½ cup seedless grapes

1 small apple, cored and sliced 2 tsp. olive oil

                                                                                                            ½ cup apple cider

Combine the first 5 ingredients in a large bowl. Lightly drizzle oil and cider over the top. Gently toss and refrigerate for several hours to let the flavors mellow. Toss and serve.

Recipe shared by Kay Fernholz, Earthrise Farm, Minnesota

And a recipe for using Kohlrabi cooked –

One United Harvest – Creative Recipes from America’s Community Supported Farms, collected by Julie Sochacki

KOHLRABI with HONEY BUTTER

Medium carrots, peeled and cut into 1/8 x 1/8 x 1 strips

Kohlrabi, peeled and cut into ¼ x ¼ x 1 sticks

In medium saucepan, cover and cook kohlrabi and carrots with 2 cups chicken brother for 6 to 8 minutes or until crisp tender.

ADD: 2 Tablespoons chopped parsley, ½ teaspoon shredded lemon peel, 2 tablespoons lemon juice, 2 tablespoons honey, ¼ teaspoon fresh black cracked pepper and 2 tablespoons butter. Toss lightly and serve.

NOTE: the recipe uses about 4 times as many kohlrabies as carrots. Start with 2 medium carrots and then proceed to cut 4x as many kohlrabi sticks.

Recipe shared by Kelly Saxer, Desert Roots Farm CSA, Arizona

One of our gardens in this first picture and my morning greetings from Pearl (Jersey) and Fawkes (Jersey/Holstein). That steely eyed stare says I am late.

NEXT SET of PICTURES: Katy researched and says my latest bug find is a “stinkbug” of sorts. The second picture is a “find the toad” search. Third is the first snake removed from the chicken house this season and fourth is Seth checking to see if skinks really do have teeth – they do! 😊

Today was one of those days - the ones you can be grateful for how it happened but not necessarily for what happened. I had rented a bull and today was the day to pick him up and take him to the pasture to spend the summer months with my cows. All went well with the loading and he was within feet of the pasture when the caliper locked up and brake fluid soaked the gravel road. By scooting forward and backward, Dan managed to get the trailer to the gate and the bull, being a gentleman, walked off and never looked back at the opening. So, the main task was accomplished but there sat the truck and trailer and we were all so glad that it was empty and the bull was safe. We are lucky enough to have a friend who mechanics and who answers his phone on Sunday afternoons and who was able to talk Dan through getting the wheels turning because tires are not made to “scoot”. Our friend Chad is now in possession of the truck so it ended safely. What would have been a two-hour task took most of the day and we don’t even want to talk about the fact that the wash machine decided to quit today also. I wonder if Chad works on washing machines? 😊

Blessings from the farm - Katy, Dan, Izzy, Seth, Teresa, Jen and Zach