February 9, 2010
IN YOUR BASKET THIS WEEK
Garlic
Last of the Winter Squash
Swiss Chard
Lacinato Kale
Brussels Sprouts
Broccoli Side Shoots
Lincoln Leeks
NOTES FROM THE FIELD
The most exciting news to share is that our new hired hand and friend, Alder Dolan, is starting with us this week. He is from Redwood Valley and has much experience growing vegetables and handling livestock as well as having valuable construction skills. Alder is a good worker, and we’re grateful for the NCO ARRA grant enabling us to hire him.
The greenhouse should be finished soon, which is a must – we need more space to start our spring vegetable seedlings. We have been working out our crop plan for both Heart Arrow Ranch and the “Hale Ranch” in Potter Valley. We have to plan the crop rotation a couple years in advance. It can be challenging determining the best crop rotation scheme based on the soil needs, what people like to eat, and market prices. For example, sweet corn is very popular, but it hardly makes any money. (We’re going to grow some.) With more labor now, we are getting closer to really expanding our operation and taking advantage of economies of scale. The flip side of this is we still need more operational capital to get the season going, primarily for fertility. The compost we have at Heart Arrow Ranch is not enough for the additional 3 acres in Potter Valley, so we need to buy it from Cold Creek Compost. We need to buy it before the price goes up in March. Pressure of spring is on!
We planted chicory and lettuce this past week. Despite the rain, we continue to weed by hand in the wet soil. Many of our brassica seedlings are ready to transplant this week. The leafy greens and brassicas are still growing slowly because of the lack of sun.
Our sheep are still in the vineyard, happily munching down the cover crop, and our cows are moving to a new pasture area this week. Once we get the second movable chicken coop fixed up, we will have our young egg-laying hens out on pasture near the older birds already outside. It is our intention to pasture the egg layers throughout the vineyard this spring.
Eat well!
Adam & Paula
Squash Puree
(from Janie & Bill’s Kitchen)
Ingredients:
1 or more winter squashes
Olive oil
Sage leaves
Salt and pepper
Water
Instructions:
1. Bake one or more winter squashes in a 350° oven for 45 to 50 minutes or so. The squash needs to set on a baking sheet because it leeks.
2. While the squash bakes, fry some sage leaves in olive oil. Be careful to remove the leaves as soon as they turn bright green. They will be crispy and you will want to nibble on them. Save the oil to add to the squash.
3. Remove the squash from the oven and let cool enough to handle.
4. Scoop out the seeds and put them in a colander. Scoop the squash into the food processor. Add most of the oil, some salt and pepper and slightly less than ¼ teaspoon of red wine vinegar. Add enough water to puree the squash to however thick or thin you want it. Adjust the seasonings.
5. Place the squash in a warm bowl, pour the remaining oil over the squash, decorate with the fried sage leaves, grind some pepper over the squash and serve.
6. To prepare the seeds, wash and dry them, toss them in some olive oil and salt, place them on the baking sheet, and return them to the oven. Turn the seeds so they brown evenly. Remove them to paper towels to drain. Serve as an appetizer.














