Greenhouses and Imbolc

March 2nd, 2015

 

I open the door leading from porch to the outside and am immediately blasted by an air so cold it takes your breath away. During the overnight hours the snow has become crisp and squeaky/crunchy under my tread as I walk towards the feed room. It’s as cold now as it has been at any time this winter and yet the sun is shining and there is but a whisper of breeze. In all my bundles, a stomach warm with coffee I begin my daily ritual of feeding and watering hungry animals. It isn’t long before the work warms me under my many layers and the mind acclimates to the outside. Although the cold clings to everything, reminding us we aren’t out of the woods yet I can feel the strength of the sun re-turning, I find a sheltered spot on the south side of our barn and bath in the warm rays. What a lovely blue sky, lite winter blue, crisp, clear, white on the horizon, then baby blue, then almost navy at zenith.

This is the time of year Pagans would celebrate Imbolc, the first stirrings of spring and indeed if you look close enough you will see. Buds on trees have an ever so very slight bulge, our cardinal friends are singing a song that seems to ring with the harmonics of spring. In a day or two I will visit my maple patch and begin un-packing the supplies, and of course work has begun in the greenhouse. Work be-gins with a good spring cleaning, yesterday I cleared off old plant debris, then set about marking out my beds to start our first in ground plantings, carrots, radish, salad mix. Today I tackle organizing of the seed trays. We use our trays to start transplants like tomatoes, eggplant, head lettuce, pars-ley, chard, kale that will end up in our fields around the beginning of May.

With the feeding chores complete I refill my coffee mug and amble over to the greenhouse, time to get to work. I open the door and walk into the future. The temperature outside is just above 0 degrees but inside this little sanctuary it’s already 50 and climbing fast. If the sun keeps shining we will reach 70 or 80 soon enough. Time to layer down and join the early Spring, man I love this work!

Asparagus Frittata Recipe

June 11th, 2010

Ingredients

2 teaspoons olive oil
1 small onion, thinly sliced (or 2 or 3 purple scallions)
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. ip owner . Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

simplyrecipes.com

Rhubarb Cheesecake Pie

June 11th, 2010

Ingredients

  • 1/4 cup cornstarch
  • 1 cup white sugar
  • 1 pinch salt
  • 1/2 cup water
  • 3 cups chopped rhubarb
  • 1 (9 inch) prebaked deep dish pie shell
  • 1 (8 ounce) package cream cheese
  • 2 eggs
  • 1/2 cup white sugar

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring occasionally, until thickened. Pour into pie shell.
  3. Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)
  4. In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.
  5. Bake in the preheated oven for 35 minutes, or until filling is set. allrecipes.comrhubarb

Scramled Eggs with Spinach

June 11th, 2010
  • 12 oz  spinach leaves
  • 2 Tbsp. olive oil
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 4 Tbsp. heavy cream
  • 8 eggs, beaten
  • salt and pepper to taste
  • 1/2 tsp. dried thyme leaves
  • 2 Tbsp. grated Parmesan cheese

Preparation:

Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion and garlic until crisp tender, about 5 minutes. Add blackjack the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.In small bowl, beat cream with eggs, salt, pepper, and thyme until foamy. Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4-5 minutes longer. Sprinkle with cheese and serve.

www.busycooks.about.com

Green Garlic and Garlic Scapes

May 12th, 2010

Everyone knows about Garlic but few realize you can eat it immature.  Green Garlic and Garlic Scapes can not be found in the grocery store.  They have a more mild garlic taste than the mature garlic and should be stored unwashed in a paper bag in your refrigerator.

Green garlic or young garlic should be cut lengthwise and rinsed in between the layers where sand and soil can slip in.  Then use as you would garlic cloves.  Use finely chopped green garlic or garlic scapes in stir fry, sauces, or pasta dishes.  Try it raw in tuna salad or sauteed in pasta salad and salad dressings.

Today you received just enough to taste but more is on the way!

Keewaydin Family Farms presents our first ever Spring Greens CSA Share!

May 5th, 2010

keewaydin image

Thank you so much for joining us this season as CSA members and sharing with us the risks and bounty of a small family farm in Wisconsin!  We have had an early Spring this year so you will be enjoying in the variety of Spring Greens that are available.  As this is a new program I would appreciate your comments on your experience with this Share.

I am experimenting with ways to keep the delicate salad greens cool as they wait at the pick-up sites.  Today we tried placing a bag of ice in the box.  I am looking into Techni-ICE and Styrofoam coolers as well.  If something in your box is wilted soak in very cold water before placing in the fridge.  Remove the greens from the radishes before storing.  Cilantro and dill can be placed in a glass with water in the bottom and kept on the counter or refrigerator for several days.

Please remember to wash all of your veggies and salad mixes again.  We have a dunk tank and a large salad spinner no fancy machinery or wash lines here.  We wash them once and pick through as best we can but don’t be offended if we missed something.  An occasional hole in a leaf is your guarantee that we are organic.  We do not even spray so called “organic chemicals” that are now allowed in organic farming.   We are a small farm with few employees.  There are only several faces behind your box full of salad fixing’s.   I feel that it is important that when a family sits down over dinner they know who brought the food to their plates and they know where it came from.

Please contact me with any questions or concerns Star 608-606-0373 or csa@keewaydinfarms.com

Star Maule Keewaydin CSA mangager

Star Maule Keewaydin CSA mangager