We haven’t spoken much about our lambs yet on the blog. We currently have 11 (+.5) on the farm, all received over the past 6 months. They are a breed we’ve kept before and loved- Black Welsh Mountain Sheep. They are a hardy dual purpose breed with beautiful wool and delicious meat. Over the past month we’ve been wondering when lambing would start…There are 7 more ewes left to go. Fingers crossed for healthy births.
Make sure to get your CSA sign-ups in the mail by the 28th to take advantage of the early bird discount. We’ll be extending the discount to folks who sign-up in-person at Silverton’s Rooted in Food Fair this weekend. Hope to see you there!
We are so pleased to have finalized the 2014 CSA details. There are many updates to our program this year- multiple share sizes, payment plans, and potentially add-ons. We’re really excited to be rolling this out and welcome any feedback or questions.
All season long we said “we can take care of it this winter” and the winter has almost come and gone! It’s hard to imagine we’ll be planting seeds soon, especially because there is so much planning to do first. Wendell is not too interested in farm planning…After the New Year we’ve really made an attempt to buckle down. Conner and I have caught a few moments to discuss the CSA (I’m almost done with the sign-up form- expect it soon!), start building out the wash-pack station, chip away at the greenhouses, and peruse seed catalogues. We’ve also been lucky to visit with farmer friends, share delicious meals of last season’s produce, and watch our pasture establish. As the little man learns to keep himself occupied I’ve had some time to get back to cooking and I wanted to share a few of our most recent favorites. As some of you know, I’ve been eating egg and dairy-free lately (long story) but the vegan recipes here are worth trying even still!
Pastel de Choclo- This is a very common Chilean dish that we fell in love with when we were there. It is like shepherd’s pie with a corn pudding top. Delicious comfort food!
Turkey Gumbo- I had to do something with the leftovers and I’ll be making this again this week. I added more veggies too.
Molasses Spelt Cookies- While vegan (I used regular butter anyway) these BLEW our minds. Definitely adding these to the rotation. I didn’t use candied ginger.
Vanilla Blueberry Buckwheat Pancakes – Again, can’t even tell they’re vegan. Big hit with both boys.
Chia Pudding- Yeah, it’s the new superfood but choking down slime is not the way to go. I make this recipe with canned coconut milk instead of almond milk and usually just dump granola on top. Shocking how long I can go until lunch and it’s like eating dessert for breakfast!
Best Granola Recipe Ever- Speaking of granola, this is a staple in our house. I do not use cinnamon and sub melted coconut oil for the veggie oil. I also usually sub out some oats/almonds for other fun things- coconut flakes, sesame, sunflower or pumpkin seeds, etc.
I’m quite certain that butternut squash (and pear soup specifically) can be credited as one of the primary factors leading to our marriage. Back when we were in college my mom told me about a butternut squash and pear soup. I found one online, there were only a handful at the time, and it became a regular addition to my college cooking routine. Conner also happened to be a regular in my kitchen. He LOVED the soup and so I made it much more often than I probably would have otherwise. If Conner was coming over, I’d make the soup, if I wanted Conner to come over, I’d make the soup. It was always a success. I make this squash for birthdays, Thanksgiving, and just to make Conner smile.
I can’t find the original online recipe anymore but I did write it down. It deserves its own post and it is perfect for our fall CSA share- you can make it with any winter squash.
Roasted Butternut Squash and Pear Soup
- 3c. roasted and mashed butternut squash
- 1T olive oil
- 2c. chopped onion
- 2T shallots
- 1T minced fresh ginger
- 1T minced jalapeño
- 2 ripe pears, peeled, cored, and chunked
- 6c. broth
- 1T honey
- 1t fresh thyme
- 1/4c. cream
- salt & pepper
Heat oil, onion, shallot, ginger, jalapeño, and salt & pepper. Cook about 10m until onions soften. Add pears and cook about 5 m. Add squash and stir in broth, honey, and thyme. Bring to boil and then simmer for 15m. Puree and stir in cream.
PS- The recipes page is being constantly updated- check it out!