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Backyard BountyCommunity Supported Agriculture July 13 July UpdateStrawberry picking is finished. We had lots of people pick this year. The berries
were wonderful. Raspberries will be ready in a week or two. Call if you are
interested in picking.
Chickens are ready. For those of you who ordered them let me know when you
would like one delivered. If you have not ordered any - they are available - call
for info.
The farm is very dry (no rain for at least 3 weeks) and things are growing
very slowly. We are watering, but it is not the same as rain. We are working
on our rain catchment system. By next year we hope to be catching rain water
from the barn roof and using it for irrigation.
May updateMay is coming to an end and it has been a verry busy month. We purchased a tractor this year and found lots of uses for it. We have taken the large shed on the corner down. We plan to recycle as much of it as we can. The new building will house a market stand and a packing shed.
Planting is well under way in the greenhouse and the fields. Heirloom tomato plants are available for sale.
June 27th is the open house pot luck and strawberry picking. April 20 First Work Days Sat & Sun April 25-26th Saturday April 25th and Sunday April 26th will be our first official work days of the season. We will be doing general clean up, digging and potting perrenials, building pens, planting onions and potatoes, weeding strawberries and garlic, and anything else that needs to be done. We will be working every weekend after that. You may also work during the week. Remember you must sign up for at least one work day per month until you hours are completed. Bring rakes, gloves, weed diggers - it you have them. Volunteers are welcome. It takes about 1 hour to get here from Milwaukee. I will send you a list of phone numbers/emails for the workshare people so you may carpool if you choose. If you do NOT want you number on the list let me know. November 11 Cauliflower SoupCream of Cauliflower soup from The Joy of Cooking
Ingredients¼ plus 4 ½ cups of vegetable or chicken stock 1-tablespoon butter 1 medium onion 2 cloves garlic, sliced 1/8-teaspoon nutmeg (optional) 1 ½ cups white wine (optional) 1 ½ pounds trimmed cauliflower, coarsely chopped ¼ to ½ cup heavy cream, half and half, or milk ½ to 1-teaspoon salt 1/8-teaspoon ground black or white pepper Chopped fresh parsley, dill, or chives
PreparationHeat ¼ cup stock and butter over medium-low heat until the butter is melted. Add the onion, garlic, and nutmeg and cook, stirring occasionally until tender, but not browned. Stir in 4 ½ cups stock, wine, and cauliflower- bring to a boil, reduce the heat, and simmer until the cauliflower is tender, 15-20 minutes. Puree mixture until smooth. Return to pot and stir in cream, salt, and pepper. Simmer briefly and ladle into warmed bowls (or cool and freeze). Garnish with fresh herbs and serve with croutons and crackers.
Yum Yum Yum. Yields about six cups
November UpdateAnother season has come to an end. I would like to extend my appreciation to all of you who participated this year, all the work share people for all you hard work
and a special thanks to the members who so graciously allowed us to use their
homes for pick up sites.
We will be getting together at a members house for a potluck on Saturday, Nov 22, at 12 noon. Please bring a dish to pass, and ideas for next year. Anyone
who would like to make suggestions (or complaints) and would rather not do it in
person can phone, email or snail mail them to me. I am interested in your feed
back "The Good, the Bad, and the Ugly". Also bring any pictures of the farm or
events to share with others.
Since we will be meeting at Sue's house in Sheboygan please RSVP either by phone or email as soon as possible. I will send the address to those who RSVP.
Thanks Laura |
Email me with your schedule so I can add to calendar. Check your work days for carpooling
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