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Sunday, May 8, 2016

May 10th and 13th

Spring Rains...and Snow Showers

Welcome to the 2016 season!  If this is your first time reading our blog, you will find it to be filled with fun veggie facts, cooking tips, lots of photos, animal updates, activities happening on the farm and talk of the weather.  I try not to fill the pages with too many farm woes, but a few may slip in from time to time.  The trials and tribulations are not added to make you fell sorry for me, the farmer, but to bring awareness to the many events that are out of our control while growing your food, what it means to eat seasonally and what the term "feast or famine" means when it pertains to a particular crop.  Get your taste buds ready...here we grow!


The 5" of late April snow has disappeared...along with the glorious sun and 70 degrees we had! This spring has surly been up and down. The earlier dry spell and heat allowed us to get fertilizer spread and fields prepped, and a solid planting of Patriot's Day peas.  Since then, we have been transplanting onions and other seedling between rain events and freezing temperatures.  All in all though, things are looking good and I am confident a good dose of sun will perk things up. (Including all of us humans I daresay!)


Our little onion soldiers.


And our ten pig friends have arrived as well.  We are getting them used to us and their new home. Next week, their pen will be expanded and they will humor us with their rants around the field...hopefully within their fence and not outside of it, however!  be sure to take a walk out and say "hello", they love visitors!


This week's bounty:
carrots, onions, parsnips, chives, spinach


The Farmer's Table:
(Here I will post recipes shared from you, recipes we find appetizing and also tell you what we eat--many of our meals consist of foods fresh from the fields, preserved foods from our cupboard and local goods like bread and dairy)

Plum clafoutis (from frozen plums from our tree)

Crawfish Gumbo and Dirty Rice -- although the crawfish came from the south (my husband's work does a crawfish boil every spring), it was seasoned with many things from the farm (frozen tomatoes, sausage, beef liver, carrots, garlic...)

Egg & Sausage Breakfast Burrito with homemade peach salsa and spinach

Anadame Bread French Toast and frozen berries

NY Sirloin with spinach and garlic

Pork Taquitos with spinach

Beef Tongue Tacos

Ribeye Steak with sauteed spinach, garlic, Winterhill Farm blue cheese and homemade chimichurri

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