Dear friends,
another warmish Sunday to be followed by a rainy, snowy Monday will get me out to the gardens later to pick mixed greens today. Even though it cuts into the fun Sunday I usually am glad on Mondays that I did it.
Thanksgiving is on the way and some of the students are going home and asked to have pick up on Monday afternoon. If that is a problem call me and we can hold your box at the farm for pick up here whenever you can.
We are not traveling and family is not coming and Kira is home from college for the next two month. It took a lot of stress off me once we decided not to travel or have Seba come. I highly recommend the stay at home Thanksgiving to you.
On the farm things are slowing down a bit. On good days we dig sunchokes and clean up the gardens, picking up row covers, taking down trellises and last week I got manure spread onto the garlic while the ground was frozen not compacting it with the tractor. Now I need to find some round bales of hay to cover it and all is good for winter.
The first seed catalogs have arrived and dreaming for next year has begun. Al those shiny pictures of perfect veggies can get my juices going, even when tired from this season and generally ready to go into bookkeeping and planning mode.
It has been a good year. The farmers market was outstanding, I think maybe working from home allowed more people to take a break and go to the market during lunch hour and not going out for dinners made people cook more, all good for us. The CSA has been steady and a foundation of our business and soul. Your friendly comments throughout the year keep us motivated and happy. Wholesale has been slower since the colleges and restaurants have bought less and the hospital has stopped all together ordering from the North Country Grown Coop, a farmers coop selling together with an online ordering platform. Thanks to the ppp grant I did not have to worry about payroll this year and made for a worry free employment year. We had a lot of turnover on the farm workers but they were all good experiences and the crew worked well together.
The student shares end this week and the winter CSA goes until Tuesday December 15th. We will have extra potatoes, carrots and cabbage after that.
Have a great Thanksgiving and Thank you again for your support!
peace, Dulli
another warmish Sunday to be followed by a rainy, snowy Monday will get me out to the gardens later to pick mixed greens today. Even though it cuts into the fun Sunday I usually am glad on Mondays that I did it.
Thanksgiving is on the way and some of the students are going home and asked to have pick up on Monday afternoon. If that is a problem call me and we can hold your box at the farm for pick up here whenever you can.
We are not traveling and family is not coming and Kira is home from college for the next two month. It took a lot of stress off me once we decided not to travel or have Seba come. I highly recommend the stay at home Thanksgiving to you.
On the farm things are slowing down a bit. On good days we dig sunchokes and clean up the gardens, picking up row covers, taking down trellises and last week I got manure spread onto the garlic while the ground was frozen not compacting it with the tractor. Now I need to find some round bales of hay to cover it and all is good for winter.
The first seed catalogs have arrived and dreaming for next year has begun. Al those shiny pictures of perfect veggies can get my juices going, even when tired from this season and generally ready to go into bookkeeping and planning mode.
It has been a good year. The farmers market was outstanding, I think maybe working from home allowed more people to take a break and go to the market during lunch hour and not going out for dinners made people cook more, all good for us. The CSA has been steady and a foundation of our business and soul. Your friendly comments throughout the year keep us motivated and happy. Wholesale has been slower since the colleges and restaurants have bought less and the hospital has stopped all together ordering from the North Country Grown Coop, a farmers coop selling together with an online ordering platform. Thanks to the ppp grant I did not have to worry about payroll this year and made for a worry free employment year. We had a lot of turnover on the farm workers but they were all good experiences and the crew worked well together.
The student shares end this week and the winter CSA goes until Tuesday December 15th. We will have extra potatoes, carrots and cabbage after that.
Have a great Thanksgiving and Thank you again for your support!
peace, Dulli
here are a couple of kale recipes:
Recipe:
Kale Frittata
· 1/2 medium onion, chopped
· 2 cloves of garlic, minced
· 1/4 lb. ground turkey or cubed tofu
· 2 cps finely chopped kale
· 1 cp chopped broccoli
· 6 eggs
· Mushrooms, peppers, or other vegetables of your liking
· Salt and pepper to taste
1. In a sauté pan combine onion, garlic, kale, and oil or butter and sauté till leaves are wilted.
2. Add in the ground turkey or tofu and cook/brown.
3. Beat eggs and add to the mix, allow the eggs to cook thoroughly, if possible place the sauté pan in the oven to brown the top of the eggs.
4. Top with your favorite cheese.
Kale and Potato Tarragon Salad
· 1 lb potatoes, scrubbed
· 6 tbsp olive oil, divided
· 1 medium onion, diced
· 1 bunch kale, large stems removes, leaves chopped into 1 in. pieces
· 1 clove garlic, minced
· 2 tbsp white vinegar
· 2 tbsp lemon juice
· 1/2 tsp tarragon, divided
· Salt and pepper to taste
1. Steam or boil potatoes until fork-tender. Drain, cut into large bite-size pieces, place in a large bowl, and cover to keep warm.
2. Meanwhile, heat 1 tbsp olive oil in a wide skillet over medium heat. Add onions; saute until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover the pant to help wilt the kale).
3. Combine vinegar, lemon juice, 1/4 tsp dried tarragon, and remaining oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (it is important to toss the dressing while the mixture is hot, to soak in the flavors.)
4. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temp.
Makes about 3-4 servings.
Recipe:
Kale Frittata
· 1/2 medium onion, chopped
· 2 cloves of garlic, minced
· 1/4 lb. ground turkey or cubed tofu
· 2 cps finely chopped kale
· 1 cp chopped broccoli
· 6 eggs
· Mushrooms, peppers, or other vegetables of your liking
· Salt and pepper to taste
1. In a sauté pan combine onion, garlic, kale, and oil or butter and sauté till leaves are wilted.
2. Add in the ground turkey or tofu and cook/brown.
3. Beat eggs and add to the mix, allow the eggs to cook thoroughly, if possible place the sauté pan in the oven to brown the top of the eggs.
4. Top with your favorite cheese.
Kale and Potato Tarragon Salad
· 1 lb potatoes, scrubbed
· 6 tbsp olive oil, divided
· 1 medium onion, diced
· 1 bunch kale, large stems removes, leaves chopped into 1 in. pieces
· 1 clove garlic, minced
· 2 tbsp white vinegar
· 2 tbsp lemon juice
· 1/2 tsp tarragon, divided
· Salt and pepper to taste
1. Steam or boil potatoes until fork-tender. Drain, cut into large bite-size pieces, place in a large bowl, and cover to keep warm.
2. Meanwhile, heat 1 tbsp olive oil in a wide skillet over medium heat. Add onions; saute until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover the pant to help wilt the kale).
3. Combine vinegar, lemon juice, 1/4 tsp dried tarragon, and remaining oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (it is important to toss the dressing while the mixture is hot, to soak in the flavors.)
4. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temp.
Makes about 3-4 servings.
