Welcome to the start of the 2013 Dancing Hen Farm
Season. Looks like a rainy start to year
six. Much is new this year around the
farm, while many aspects remain the same.
An update on family.
Joan and I remain well, taking life on a daily basis with its ups and downs. This year will be dedicated to my Mom, as she
became another of our farm angels, joining Mrs. Miller in Heaven to watch over
the farm from above. Love you Mom!
Farm hands this year include Neil, back for his second
year. Peter, back for a fourth year and
working a few more days. And Lydia, our new intern from Unityville, going to
school at Mansfield. Members and friends
of the farm Jason and Paul have also been coming out this spring to help us get
the season rolling.
New to the farm this year, include a nice seed house and
updated high tunnels. We have our first
heated greenhouse, to be constructed this fall, with thanks to John at the
Dallas Nursery for making this happen.
We have new pieces of equipment, along with the challenges of learning
how to use them. Also this year is our
first season using the completed irrigation system. The water system has been a blessing. Prior to this rainy week, the farm was very
dry, down over 2 inches of rain from normal.
Moving inside, Joan and I have been working with the
Sheltermouse, Hal, to develop a new website.
I know many of you have joined as choice members. Adding the choice program to our CSA has been
a nice investment. I am confident any
bugs in the system will be worked out and all who have signed up for choice
will enjoy the opportunity to tailor make your shares each week. With the new website, we will be moving
newsletters to electronic, getting away from the huge weekly print jobs. Look for my usual rantings along with recipe
ideas, crop updates and nutritional information to come your way weekly through
email.
One of the constants on the farm remains our focus on
growing quality, nutrient dense vegetables and sharing the harvest. Each spring, our boxes are filled with greens. Greens, greens, greens. What to do with all the greens? Eat and enjoy them! For many you can separate the leaves from
the stems, chop, bag and store them for the week to stir fry, saute, braise or
eat raw with salad. Enjoy them over
rice, with pasta, or with eggs. Many,
many ways to enjoy the spring harvest.
Cooking shows and the internet abound with menu ideas and
suggestions. We will provide some
favorites and I am sure you have some of your own. Just, please, cook and enjoy.
Time to harvest all those goodies. So, a big thanks to all those site hosts and
returning members who help each year to spread the word. And a big welcome to new members, enjoy the
next twenty-two weeks, as we share the harvest and enjoy the bounty Mother
Nature provides.
Be Safe, Be Well
Farmer Don
General Notes and Information:
Are my veggies washed?
Most items have been rinsed, but not thoroughly washed. We suggest you wash most items again.
Storage of Greens: Washed and dried salad greens can be wrapped
in a damp towel and stored in a plastic bag in your fridge. Likewise, bunched greens will store best in a
plastic bag. An ice water bath will
quickly revive wilted greens.
A word on boxes: Your
share will be packed in a waxed produce box.
We re-use these boxes. Please
take care when opening or folding boxes by sliding the tops to avoid tearing
the tabs. Leave your box at your pick up
site and we will pick it up next week.
We also reuse egg cartons and berry boxes. These items can also be left at your pick up
site.
Recipe:
Chinese
Cabbage Salad (according to Farmer Don)
This is one of Farmer Don's
favorite ways to use Chinese or Napa cabbage. This is a very flexible recipe
and I would suggest tasting the dressing and adjusting ingredients to your
taste.
Note: All amounts and ingredients are approximate
2-4 Cups of finely sliced
Chinese Cabbage and/or Napa Cabbage (bok choy also works)
Handful of finely sliced
green and/or red pepper (optional)
Handful of finely sliced
onion or green onions
Dressing:
2 T lime juice
2 T white wine
2 T rice wine vinegar
2 tsp soy sauce
1 T sugar
A splash of sesame oil.
Whisk dressing ingredients in
a bowl, taste and adjust amounts as necessary.
Combine veggies with dressing and enjoy!
