Boulder Belt Eco-Farm

  (Eaton, Ohio)
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Boulder Belt Farm Share Inititiative vol 2 issue 4 (week 4)

 

 

Greenings and Saladations,

Here we are at week 4 for most of you and week one for some. For us this has been a trying week. If you are a faceBook friend or read my blog than you know we have been dealing with a very sick puppy due to a botched spaying job. We took Betty in April 26 to be spayed. We got her back that evening and things went down hill from there. Sunday we shelled out almost $900 to an emergency vet clinic in Dayton to fix her stitches that had all popped and allowed her guts to start to protrude-that was a lot of fun, let me tell you (few things more "uplifting" than being around people and their pets in crisis. I don't think I could handle work at the Veterinary ER for long-way too much death and way too little hope). But she is now well on her way to health. The sutures look good, she is getting energy back and hopefully she will be well in a week and can go back to being a farm dog and do her job of protecting the crops.

But because of all this we have not been able to do nearly as much on the farm as we should because someone has had to stay with Betty pretty much all the time so she doesn't get scared and lonely and than react by tearing apart the living room and her stitches. Now that she is getting better we are able to do more and more while leaving her alone in the house. I call this Betty Jail. And this is where I have been since Sunday while Eugene goes out and plays in the dirt all day.

Other than Betty monopolizing our hearts and minds we do have a farm and it has been getting rain this week. Over the weekend we got 3", which we needed badly. The crops and weeds have responded in kind by growing a lot. Eugene has been harvesting 30+ pounds of asparagus daily since Saturday (so expect a bounty in your share this week), the radishes and greens look fabulous. The share this week and likely next as well, will be heavy on greens as that, other than asparagus and radishes, is what we have growing. I realize for some this can get boring but remember leafy greens are some of the healthiest things we can eat a d the vast majority of Americans do not get nearly enough of such in their diet. I would estimate that around 90% are lacking in leafy greens as most Americans eat only iceberg lettuce as their greens intake and that leafy "green" is worthless in oh so many ways. I find greens give me a lot of energy in a way no other food does. I have been especially high on the broccoli raab-boy, that stuff makes me feel good.

Your shares will be available after 4pm. If you cannot get them today they will remain in the fridge in the store until Saturday morning at 7am and you can get them any time between now and than

 

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Broccoli Raab with sausage
1 bag (1/2 LB) broccoli Raab, washed and chopped
2 cooked Italian sausages, cut into slices
1 medium onion chopped
2 cloves of garlic chopped
drizzle of Sesame oil
1TSP olive oil or Butter
Salt to taste
 
In a hot pan heat the fat than add the onions and cook until they turn translucent (about 3 minutes) stirring often. Than add the garlic and cook 30 seconds. Add the greens and sausage and cook 10 minutes on medium heat covered. Right before serving drizzle with sesame oil and toss.

Due to circumstances of the past week I do not know exactly what there is to harvest so this list may change a bit by this afternoon

Asparagus-2 pounds of green and purple in your share
Lettuce-a big bag 3/4 pound of mixed heads
Baby lettuce-1/2 pound bag. This is the lettuce component of the salad mix
Spring Mix-1 6 oz bag
Kale-a big bunch of White Russian kale
Fresh Tarragon-a nice bunch of tarragon
Fresh basil-a small amount of fresh basil, just a taste this week but soon we will have lots and lots.
Chives-this week they have flowers which are quite edible but very oniony
Spinach-the first cutting of the spring spinach.
Broccoli Raab-1/2 pound of raab
Mizuna-one of the greens in the spring mix only this is full sized. We love to cook/grill veggies like asparagus and put them on top of a bed of mizuna, top with a nice vinaigrette dressing and eat.


 

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