The frogs are out on the farm already! This happens every February — it is their time to mate, but to me, it seems quite early this year. We’ve hardly had a winter and it feels like spring is just around the corner. Our greenhouses are filling, we’re looking for our 2012 crew and beginning our market planning for the year. Luckily, we’ve had lots of rest and we’re feeling strong and ready for a new season, but still, frogs already? I guess I should expect green sprouts of daffodils and other bulbs any day now.
In Your Boxes:
- 1# Yellow Onions
- 1# Shallots
- 1.5# Braising Mix
- 5# Carrots
- 1 Cabbage
- 2# Mixed Potatoes
- 1/2# Salad Mix
- Winter Squash – Sugar Dumpling or Acorn
- 1# Burdock — Burdock (also known as Gobo) is really, really, really good for you. It is considered a medicinal (blood tonic) and we decided to grow it this year. Josh has said he won’t plant it again only because the roots grows so deep into the ground, it is nearly impossible to dig up by hand. I hope I can convince him otherwise. Check out recipes for how to use this as food. You can also use it in teas, etc. It has an earthy flavor, mildly sweet. It is very popular in Asian cuisine still. Check out this You Tube video on how to cook with it. I was entertained by her! 🙂 She was very informative. Key thing to remember: All the nutrients are in the skin, so just scrape a bit on the outer part of the root and don’t completely peel.
- 3/4# Spinach
- 1 Bundle Painted Mountain Flour Corn — This is a flour corn that you can take off the stalk and grind into flour for cornbread, polenta, tortillas or any other of the myriad uses for flour corn. Dave Christensen in Montana bred this particular variety for colder climates. Check out his website here if you want more of the story. The corn can also be hung decoratively as well until you are ready to use! You can also plant it in your garden if so desired. Enjoy this beauty!
- 1 Rutabaga — Lots of recipes this week for what to do with our giant rutabaga! 🙂
Have a great week and see many of you at the brunch on Sunday! -M, J, E & A