Photo Update May 24

In this post...News from the Farm...&...What's in Season...

Fresh from the Farm

The trees have moved past full bloom into petal fall, we can see successful pollination and little pear, plum and apricot fruitlets in the trees. 

We are busy seeding and transplanting crops into the veggie field, for August/Fall/Winter markets, Fall/Winter CSA. We have delivered loads of organic transplants to Shellee's Greenhouse in Madelia - it's so fun to work with other local women business owners!

Brooke and Shellee, of Shellee's Greenhouse with organic
basil and cucumber transplants.

The strawberries have hit full bloom and will ripen to be enjoyed by our Spring CSA members - just a few weeks away!

There's always plenty to do, but learning is important. I was happy to spend a field day out learning from another farm's systems and experience. Below you can see a moveable tunnel system used for extending the season - a fascinating system.

T-shirt order is still underway - see more details, or head over to the order form - until June 22!

What's in Season

Rhubarb, asparagus, nettles, chives, wild edibles like ramps and mushrooms.

I have been busy harvesting rhubarb for customers and the New Ulm Community Market (Thursday markets 2:00-7:00pm), as well as for freezing to make into strawberry-rhubarb jam later on. Try these Strawberry-Rhubarb Crisp Bars.

Rhubarb chopped and headed to the freezer.

I have also been harvesting stinging nettle to dry for tea/infusions, make into tinctures and infused oil for herbal salves. If you are interested in nettle tincture, to use for your seasonal allergies, contact me and I'll make sure you get some out of this year's batches!

Stinging nettle in the dehydrator. Once dried I use it for teas and infusions.

On our woodsy forays we have harvested wild ramps, gray morel mushrooms, pheasant back mushrooms and oyster mushrooms. Not near enough morels yet though!!

Asparagus is ready for harvest every other day. While we eat a lot fresh, the seasonal abundance is getting put up in the pantry too. This year I am canning all of the fresh asparagus. In the past I have always frozen it, it keeps well that way, but I like canning, as it is energy independent in storage and freezer space is always at a premium.



Like I said, we are always working hard... ;)

Local & Seasonal in the Winter

{My local foods morning//musings on winter seasonal eating}

Chicken broth in the canner, nettle infusion steeping, pig liver/tongue/heart in the dehydrator, farm dogs chewing on marrow bones, smoked hock prepped for dinner tonight.

Organs dehydrating, stock canning, nettle infusing.

Winter is the time when I prepare our chicken bone broth and shredded chicken for the seasons ahead. This is an important part of our “seasonal eating.” Bone broth nourishes us and the pups as food and medicine. At the same time as we make broth we get shredded chicken to can and sometimes we throw in hocks that give us an easy meal--these ended up in hock-o salad (lol, taco salad). The dogs enjoy the marrow of the bones.

Nettle is one of the native, wild herbs I forage for food and medicine. One ounce steeped in a quart of water for 4 hours, or overnight, provides nourishment and a healthy (tasty!) beverage. The high levels of vitamins and minerals and very bioavailable (easy for our bodies to use).

The organ meats get dehydrated for dog treats. Let nothing go to waste!

Winter is a great time for these projects and also a great time to learn new skills to prepare you for the seasons of bounty ahead! How are you eating seasonally this winter? What new skills are you learning/wanting to learn?

June 10 Update

It's quite foggy here this morning--I can't wait for the sun to come out! Today and tomorrow sound gorgeous. The rain continues to be great for the garden, with another inch in the past week. What we are waiting on now is sun and heat to really make things grow. We are closely monitoring everything to  confirm a start date for our CSA delivery soon!

Here's a pic of the entire field from May 28th.

Foraging (harvesting wild edibles) has been fun this spring. We found a nice small batch of gray and yellow morel mushrooms, and were gifted some, so we have a nice batch drying in the shed. The wild asparagus has been delish--I am always sad when that season wraps up! Next year we will be able to start harvesting our home crop, so that will be nice. We did not find any wild ramps this year, but I am hoping to dehydrate some spring nettle for nutritious tea. Do you forage?

Out of the woods and into the field...spring tends to be salad season! Here is a look at our head lettuce. Three successions of plantings. The spinach is also filling in, and the radishes are looking tasty. I am looking forward to trying this radish butter recipe!

 The cabbage is starting to forms heads. We are growing two green and one red variety this spring.

Early Jersey Wakefield

Baby robins all nestled in and growing fast! The abundance of bird life all around is really one of the perks of being outside farming every day.

I had a little fun this past week with the pigs, for Schell's photo contest :) These hogs are really growing fast now.

Hope you are following us on facebook--we post lots of great pics on there as well! Once we start harvesting watch for recipes too!

Have a great week!

Foraging: WIld Leeks (ramps)

Wild Ramps (wild leeks).

Part of our sustainability, as a family, is providing food for ourselves--aside from the farm this includes foraging.  We harvest ramps sustainably--only taking a small fraction of whatever we find.  We have been tossing these alliums (the onion family) in salads, soups and eggs--very versatile and a nice subtle flavor.

Wild ramps, leaves separated for storage.