Friday, May 28, 2010

Independence Days #52

This week brought an early taste of summer. All three days I worked out at the farm, the weather was blazingly sunny and hot -- temperatures were alleged to be in the mid-80s, but when you're standing or kneeling over black plastic, you can count on it being even hotter.

Thanks to a hat and plenty of sunscreen and water, I fared reasonably well, though I confess I hope it won't be like this every single day I'm farming this year. If it is, of course, I'll deal with it -- but whew!

Add to that the last-minute news that Local Roots would be open Thursdays as well as Fridays and Saturdays -- starting this week -- and you can imagine that my schedule got very full this week with additional baking.

It's enough to make one long for a long holiday weekend. Good thing we have one coming right up!

Technically, I won't have the three-day weekend. I'll be out at the farm on Monday, of my own free will, since we still have plenty of seedlings to plant out in the fields. But today I'll be taking it easy -- somewhat -- and enjoying the summery weather in my own way.

To recap the week:

1. Plant something: Sweet potato slips at the Southern Belle's garden; Clear Dawn and Red Cipollini onions, Pirat butterhead lettuce, Rutgers and Amish Paste tomatoes, Golden Detroit beets, Golden chard, Calypso beans, Suhyo Long cucumber, dill, Jacob's Cattle beans, Soldier beans, proso millet, flax, Uncle David's Dakota Dessert Squash at the fabulous Jen's garden; more onions, two kinds of cucumbers, straightneck squash, zucchini, and over 550 tomato seedlings at the OEFFA Male's farm.

2. Harvest something: Radishes, oregano, spearmint, lemon balm, roses from the Renaissance Man's garden.

3. Preserve something: Dried spinach, oregano, rose petals, lemon balm.

4. Reduce waste (Waste not): Used up sliced cheese and frozen broccoli on pizza; used a couple of items left at the end of the market to "reimburse" the fabulous Jen for her help on a newsletter project; saved stems from spinach to be dried and started a "stock scraps" bag in the freezer; took about 20 kohlrabi "seconds" off the OEFFA Male's hands.

5. Preparation and storage (Want not): Milled wheat, spelt, rye for flour; stocked up on butter, cheese, milk, herbs for this week's baking; put in first major bulk order for flour and such; bought a dozen five-gallon plastic buckets with lids for ingredient storage and started filling them; bought small lidded containers in preparation for selling dried herbs and herbal tea blends at the market.

6. Build local food systems: Picked up basil seedlings at the market for the Southern Belle's garden; baked honey cake for a client; worked at the OEFFA Male's farm three days; baked for market (including four new items to test).

7. Eat the food: Broccoli pizza; honey cake; grits with dill cheddar curds; spicy peanut noodles with pac choi and scallions; mint iced tea; green beans with leftover peanut sauce; French toast; grilled cheese and chard sandwiches; lavender "lemonade" with lemon balm.

Things are really picking up!

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