Busy, busy, busy week on the farm! I’d tell you how many hours we’ve put in but then I’d have to count them, which would be terrifying. So here is an abbreviated newsletter with just a quick update and one very important recipe.
Monday morning was warm and calm and we were able to put the new plastic on the greenhouse and fashion roll up sides. Wednesday night dropped another three inches of rain and afforded an opportunity to practice our emergency tornado plan – which is to hide in the most secure structure we have, the cool room. Luckily the rain is all we got. The field has been too wet for the tractor since October 1st, so we are behind on planting crops, seeding our cover crop, and cleaning out the field. But we did manage to get the lettuce and the leeks in before the rain, as well as dig another couple bushels of sweet potatoes and prep the asparagus bed for spring planting. We didn’t get to the peanuts in time, they are sprouting in the ground. Better luck next year. On the upside, peanut sprouts taste like green beans! Who knew?
Thursday we processed 29 broiler chickens. Many thanks to Mary of Lazy Dog Farms and Ben, Delta Sol Farm intern, who came and helped all day. Both were grateful for a hands-on educational experience, and we were sure grateful for the help. Even so it was a 16 hour day for me and Randy – we started getting setup at 5:30 am and the last chicken was bagged and in the cooler at 9:30 pm. Needless to say we’ve been moving a little more slowly than usual today.
Best Cabbage Ever
This is how Randy and I ate our first fall cabbage last weekend. It was transcendent.
Cut cabbage into narrow wedges so that the leaves stay attached to the core. Heat olive oil in a cast iron skillet to medium heat. Place the cabbage in a single layer and cook until seared, flip cabbage and repeat. Depending on the thickness of the wedges, you may want to cook it on its “back” too. Don’t over cook. Plate cabbage, sprinkle with salt and pepper and a splash of balsamic vinegar.