Good morning everyone!
Today’s to-do list includes planting trays of beets, broccoli, brussel sprouts, cauliflower, eggplant, swiss chard, and more onions, kale, and leeks.It’s going to get crowded in the seedling room awfully fast, but it’s such a fun time of year – the first seeding of kale is starting to look fantastic and most of the plants have their first true leaves. Just about everything else has sprouted to some extent or another at this point – even the celery, which is a relief because I haven’t always gotten good germination from celery seed.
Oh, and then it’s time to start prepping the brooder house for the arrival of the first batch of chicks – May 2nd is the arrival day, I ordered them from Kinburn Farm Supply yesterday. I’m going to keep the picture of cute little peepers in my head to make this cleanup a more pleasant task, but I recently saw a really applicable saying that makes me grin: “When life hands you a pile, just smile and say, ‘Whahoo! Fertilizer!'”
I went out a second time this past Wednesday to look at the soon-to-be-ours sheep, taking a veterinarian along this time to look over the flock and make sure everything’s going well with the pregnant ewes as well as just to give them a general checking over. Everyone’s doing well, and we’re really looking forward to hearing the baaa’s all over the pastures here at Our Farm.
To help everyone get in the mood for Spring, here’s a recipe based around a couple of things that will be in your first CSA bins this coming June: Sauteed Radishes and Parsley from the amazing Jen over at Nourished Kitchen.
Simple recipes are the best, aren’t they? All you need for this is 2 bunches of French Breakfast radishes, 2 tablespoons of butter, fresh parsley, and salt and pepper. Wash and trim the radishes on both ends (wispy roots as well as leaves), and once the butter is melted in the pan you simply sautee the whole radishes until they start to brown a bit. Plate the radishes, and garnish with the parsley, salt, and pepper. For anyone who has only ever eaten radishes raw, you’ll be amazed and pleasantly surprised by how mild and sweet radishes taste when they’re cooked.
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