Well the brooder is full of 400 baby chicks, the baby goat kids are on display near the farm store (stop by and give them a pat) and the greenhouse is filling with seedlings! Winter may be blowing outside still, but the days are getting longer and everything is growing! We love seeing the customers come up to the fence to visit the puppies in the front yard. The Bernese Mountain Dogs are growing so much! Gus and Dolly are always up for a pat.
Last week we enjoyed spinach, mustard greens, onions, carrots, cabbage and potatoes in the shares. This week you will find spinach, beets, lettuce, broccoli, shallots or garlic and sweet potatoes. We have been enjoying steamed broccoli, with sausage and roasted beets and sweet potatoes. The white sweet potatoes are by far the sweetest this year. We are peeling them this time of year (as the peels are tougher than before), cubing and tossing in lard and roasting for an hour at 400. Makes the perfect side dish!
We love shredding up potatoes for homemade hash browns. This recipe takes the mystery out of how to get them to not stick! The sweet potatoes work as well and add a nice depth to the flavor. It so fun to have salad in the winter, though we are dreaming of cucumbers and tomatoes on top, we are enjoying shredded beets, radishes and carrots instead. It’s fun to do a nice oil and vinegar dressing on top. We use a simple recipe to start all our dressings. It’s 2 parts olive oil, 1 part honey or maple syrup and 1 part vinegar. Raw cider vinegar is our go to, but balsamic makes a nice change.
Keep your eyes out for the green eggs coming in now. The brown egg layers preform all winter (thankfully), but the green egg layers take a break and start again in spring. Have a great week and we’ll see you around!