Dear Friends,
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we have a new calf "Kaleidoscope" born on Wednesday or Thursday!. Mom was hiding it and since it was a week early I did not check her as much. All are well and up and running. The students wanted to " play cow" after harvesting so many carrots and the cows did not come when called. So we went into the field and found them with the new calf already dry and nursing, what a surprise.
We had planned to go to Plattsburgh to visit Kira this weekend , but then she came here to see the new calf. It is all black, because the father is a Holstein bull, they are called "Black Jerseys". It lets us pet it especially under the chin.
We had planned to go to Plattsburgh to visit Kira this weekend , but then she came here to see the new calf. It is all black, because the father is a Holstein bull, they are called "Black Jerseys". It lets us pet it especially under the chin.
 Christoff |  Sourdough |
Christoff of Birdsfoot got his new bakery "Earthbound Breads" approved by ag and markets and is baking up a storm. The sourdough bread is available at the Natures Storehouse. If you would like a bread with your CSA box you can let me know and we sign you up with him. Loafs are $6 each. 7 weeks left after this week=$42 for the remainder of the fall season. Currently he making a wheat rye bread called the common loaf and a maple spelt bread, both organic ground grain and sour dough. It is really yummy!
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The fall share is well under way and the Canton pick up will stay at 56 Judson Street. If it gets too cold, veggies will be inside. We got all the carrots, beets, celeriac and fennel harvested and are on to the last potatoes and parsnips and of course the sunchokes that will be dug until frost permits it.
Hopefully we will get all the garlic into the ground the next two weeks. And then it is bookkeeping time!
I hope you all enjoy those fabulous fall days.
Here a recipe for the winter squash:
Hopefully we will get all the garlic into the ground the next two weeks. And then it is bookkeeping time!
I hope you all enjoy those fabulous fall days.
Here a recipe for the winter squash:
Birdsfoot squash soup:
Soak 1/2cup of red lentils pinch`salt
1 onion, dice pinch pepper
2 cloves of garlic 1tsp. nutmeg
Celery or celeriac, cut into 1” pieces parsley
One squash, take out seeds and cut into 1” cubes
1. Fry onions and garlic in oil or butter, add celery/celeriac and squash
2. Add water till barely covered, add lentils , salt, pepper and nutmeg(1tsp) to taste
3. Boil until squash and lentils are soft
4. Blend smooth add parsley on top of hot soup
Enjoy with some rice if you like!
peace, Dulli
Soak 1/2cup of red lentils pinch`salt
1 onion, dice pinch pepper
2 cloves of garlic 1tsp. nutmeg
Celery or celeriac, cut into 1” pieces parsley
One squash, take out seeds and cut into 1” cubes
1. Fry onions and garlic in oil or butter, add celery/celeriac and squash
2. Add water till barely covered, add lentils , salt, pepper and nutmeg(1tsp) to taste
3. Boil until squash and lentils are soft
4. Blend smooth add parsley on top of hot soup
Enjoy with some rice if you like!
peace, Dulli
