TINY HOUSE SCULPTURE 1

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Waiting For a Miracle

Posted 2/21/2019 6:09pm by David Zemelsky.

 

The report from Star Light this week is : Spinach.  And a fair amount, too.  What I've noticed is that a lot of farms don't like to grow spinach because it needs extra attention.  It needs to not be overwhelmed with weeds for one.  And also, if the nutrients in the soil are not at the proper levels-then the spinach doesn't taste as good as it should.  On the other hand, with cold weather, we're already doing well , because cold produces extra carbohydrates in the fiber of the crop.  And carbs mean sugar.  However, if one's soil is too high in nitrogen, spinach can taste a bit bitter.  Like everything in your life-too much of a good thing- isn't (good). Our strategy is to add compost, organic fertilizer and a small amount of alfalfa meal.  This is something that must be added in the early to mid Fall.  When its cold, chemistry slows right now in the soil.  For that matter,  growing slows down, too. 

So assuming that we have the amendments right and the weeds under control, then we are in a good position to be able to supply all of you with great spinach.  Modestly, I have to admit-people love our spinach.  There is one customer, who'll remain nameless, who is probably my must enthusiastic  spinach customer.  I don't think he'd mind me disclosing his 30 minute driving to secure his weekly supply of spinach.  He has a few special recipes that help him enjoy our spinach.  There is one in particular that I'd like to share with you. Thanks and credit goes to Allan and Cindy for this recipe.  Here it is:

Creamed Spinach

2-3 portions

2 tbs oil                                                                                                 1/4 cup whole wheat flour                                                                           1 cup milk, hot                                                                                            1 tsp salt                                                                                                    1/2 to 1 tbs nutmeg.  Preferably freshly grated                                              1 egg beaten                                                                                              3-4 cups spinach                                                                                         3 tbs freshly grated parmesancheese                                                            1/4 cup plain yogurt

Directions

-Heat the oil in a 2 quart skillet Add the flour and heat for 1-2 minutes.

-Add in the milk, nutmeg and salt.  Slow cook , till everything thickens. 

-In a measuring cup, add 1/4 of this mixture to the beaten egg. Then take that egg mixture and add back to the larger sauce pan, stirring to avoid things to curdle

-After a minute, add all the spinach to the sauce pan

-Cover tightly and cook for a few minutes, just until the spinach wilts

-Stir in the parmesan and yogurt.  You're ready to enjoy!

 

Growings on the farm are going well, but maybe a little slowly for my taste.  Not that there's a choice here.  With the amount of warmth and light we're getting, things are pretty normal.

In the next week or so, we're going to see improvements to the road to the farm, including a culvert at the bottom of the driveway.  This upgrade will help some of the larger trucks that need to get into the farm.  This would include the heating oil truck, UPS truck and the propane truck.  We're also going to dig a trench in front the hoophouse that is way down the hill.  When it rains really hard, water tends to go right through this house, taken live plants and soil.

We still have room for you in our Spring/Summer CSA.  As mentioned before, being a member of the CSA would help make the cost of buying locally grown food much more affordable.  There's also a lot of flexability on our part to get you the foods that you want most.  If you miss a week for Summer vacation, we'll make sure you can make up the week later.  If you're not sure about the benifits and pluses of CSA-contact us and  we'll walk you through it.  Getting your food will be easy.  Sign up on our website.

This week:

Lets talk potatoes first.  They are lovely french fingerlings, both red and purple, with an exquisite flakey texture.  Its been an amazingly productive crop but now we'd rather get the space back for our grafting operation. So we're running a special for you.  !lb bag is $5.  For $6, we'll make it two lbs.  If you want 10lbs, that'll be $25.

Spinach $6/lb

Pickles-crunchy and just a little hot are $6/jar

Salad Greens - $6/bag

Claytonia- $6/bag an unusual and wonderful green that's only available in the colder months thru late April.

Braising Greens- $4/bunch.  With spicy mustard greens, too.

Turmeric- $2/lb.  If you order turmeric, bring along a few extra bucks.  The exact price of turmericcan vary from $4-$7.

We're also pre ordering Hanging Strawberry Plants for Mother's Day and beyond.  These are very awesome and popular.  The berry type is seascape.  They will produce for a long period of time.  Since they usually sell out, ordering and paying for your plant now insures that  yours will be there when you want it.  $25 in a plastic hanging pot

Your order will be waiting for you in the shed after 2pm on Friday.  If you come after dark, bring a light.  Put your payment in the jar.  Make sure to let me know what you want by 8AM on Friday.

Thank you for being part of what we do at Star Light

Have a great week.

David