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Monday, May 2, 2011

May!!!


(Garlic--planted in the fall, is the first thing to show its head in the spring--lookin' good!)

To plow or not to plow, that is the wet weather question. The hardest thing about farming is that every year is different and you can't predict the weather. Spring is always a test of my ability to bend and not break, flex and not freak out. Tilling over wet soil can turn one's field into cement. Literally, there will be chunks of dirt that you think are rocks which makes transplanting uncomfortable and weeding nearly impossible. I waited waited waited and still some of my fields were maybe a little too wet but we are at that point in the year when I need to get something in the ground!!!!

Okay enough badmouthing spring...These last 3 days have felt GLORIOUS!!! Too bad it isn't going to last. Oh wait, I was supposed to be positive now : )


The ducks have been cruising the fields--they are LOVING the wet. They have become quite the gregarious little pack this year. They are quite fun to watch and Dora (the male duck) is still fully in love with Simon (the dog). For new shareholders, we will have some explaining to do : )

So this is it--your first summer 2011 pick up!!! It will be a bit light--but I think you will enjoy the flavors. Last year was a tremendous growing season and I know many of you have high expectations (hence my worry warted self), but rest assured I am trying my hardest and if we all pray for good weather maybe it'll work out.

PS MidCoast Growers in Bowdoin has opened for the season. They have beautiful pansies for a great price! (This is where I rent space to start my plants. Dale has been very supportive of Little Ridge Farm and a HUGE help.)

May's Loot: maybe some leeks, chives, carrots, rutabagas, turnips, parsnips and greens

Recipes:

Rutabaga Fries:

Cut rutas into fry like shapes. Place them in a bowl and sprinkle some olive oil, salt and maybe paprika if you ahve it. Mix rutas so they are nice and coated. Place on a baking sheet and bake for about 10 minutes at 400. Flip em once or twice and keep an eye on them until they are golden brown.

Rutabaga Soup

3 cups water
1 teaspoon salt

1 lb rutabaga, peeled and cut into large chunks

1/2 lb onion, peeled and cut into large chunks

3 tablespoons long-grain rice

salt & freshly ground black pepper

garnish of coarsely chopped fresh tarragon leaf


Directions: Prep Time: 15 mins Total Time: 1/2 day

1. 1 Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.

2. 2 In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container

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