Winter Share #10
My Fine Homestead Newsletter

In This Issue:

  1. Announcements
  2. Your Box this Week
  3. Recipe - Sauteed Spinach
  4. On the Farm . . .


This is the last Winter Share.
Spring Share dates are: April 11 & 25, May 9 & 23.

2018 CSA Shares are available now.
Join our farm for the Year or for a season.

This year we are excited about
MFHomestead CSA 2018 - a private Facebook group
we've created for our CSA members only.
Members will be invited to join as part of their membership.  

The goals of the group are:
  • to post a weekly unboxing video of that week's box
  • to communicate information about best practices (storage, usage, cooking techniques, recipes, tips, etc)
  • to create a community of like-minded members (in that they are part of a CSA, want their diet to consist of local, organic produce, and are interested in receiving and/or sharing ideas from/with us and other members) 
  • to encourage both ourselves and our farm members to be better eaters
  • to share opportunities for extra produce we have available (at special prices for our members)
  • to pass along information regarding notifications, events, box pickups, or concerns that may come up during the season

Sign up today so you don't miss out!
In Your Box 
Winter Spinach - 1/3 lb (Reminder that the stems are just as tasty -if not more - than the leaves!)
Ovation Greens Mix - 1/8 lb
Sorrel - 6 leaves, slice thinly and add to salads or sautes to add a fresh citrus flavor
Chives - 1 bunch
Garlic - 1 bulb if you find your garlic is sprouting when you cut them open - you can still use it - just chop and add as you were going to
Maple Syrup - 1 pint (because we have extra, because our spinach germination wasn't great, because we've appreciated sharing winter on our farm with you!)

 MES member boxes:

Eggs - 2 dozen

RE: Winter MES Along with your eggs each box, you should have received 4 1/2 lbs (one 1.5 lb pkg & three 1 lb pkgs) ground beef, 2 chickens, 1 quart maple syrup , and 1 bottle of vanilla .
Please let us know if you think we missed something.
Sauteed Spinach
  • 3/4 lbs spinach leaves
  • 1 TBL olive oil
  • 1 or 2 cloves chopped garlic
  • 1 small chopped onion
  • 1 tsp sea salt
  • butter
  • optional - lemon to taste

Heat the olive oil and saute the garlic over medium heat for about 1 minute in a large pan. Add all the spinach and salt to the pot, toss with the garlic and onion, cover the pot, and cook for 2 minutes or until all the spinach is wilted and bright green. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, and if desired, a squeeze of lemon and a little sea salt. Serve hot.
On the Farm . . . 
"Spring is when you feel like whistling
even with a shoe full of slush."
- Doug Larson

It's a little crazy at our place.

Dirt is thawing,
vegetables (both in seed flats and under cover outside) are sprouting,
Sap is evaporating into syrup,
chicks are hatching in the incubator,
ewes, rabbits, cows, and goat does are heavy with babies, members are signing up, and we feel like we've been shot out of a cannon and into spring!
Don't get me wrong - it's a good feeling - just sometimes hard to keep up with. Each of us is focused in a different direction, and when our needs overlap, high-octane enthusiasm coupled with the seemingly scarcity of time can overtake us.

We don't get enough sleep, (Grrrr! to the hard adjustment to daylight savings time) irritation flares, and words are short. And that's when we forget to enjoy the change of season that we've longed for.

But the annoyance passes, and we again feel the air pregnant with possibilities, the softening ground that once again gives as we stride across it, the sun that warms us so that we remove our gloves and unzip our coats.

Ahhh . . . it feels so good to stretch our boundaries beyond the walls of our house and buildings. How grateful we are for this opportunity. Thank you - just thank you to all support us.

We hope you are also getting out to enjoy and soak in the change of season.

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