Spring Share #3
My Fine Homestead Newsletter

In This Issue:

  1. Announcements
  2. Your Box this Week
  3. Recipe - Sorrel Salad with Creamy Chive Dressing
  4. On the Farm

This is the 3rd Spring Share. Mark your calendar -
the remaining spring pickup dates are: May 23.

Spring Green Farmers Market dates:
Starts this Saturday - May 12!

We have just a couple 2018 CSA Shares still available now
Sign up today so you don't miss out!
Your Box 

Spinach - 1 l b (2 bags of 1/2 lb each)
Rhubarb - a few stalks
Asparagus - a few stalks
Sorrel - 1 bunch
Chives - 1 bunch
Parsley - 1 bunch


For dressing
  • 1/4 cup whole-milk yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt

For salad (Stacey's note - I'm substituting spinach for the lettuce & frisee, using less sorrel and skipping the tarragon.)
  • 1/2 pound sorrel*, coarse stems discarded and leaves torn into bite-size pieces (4 cups)
  • 1/2 pound hearts of romaine, torn into bite-size pieces (4 cups)
  • 1/4 pound frisée, trimmed and torn into bite-size pieces (2 cups)
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if large

Whisk together all dressing ingredients in a large bowl. Toss together all salad ingredients with dressing in bowl. Season with salt and pepper.
On the Farm
The colder spring (complete with several April snowstorms) means we are running behind our usual schedule.

(tiny radishes)

The good news is that the soil has finally warmed enough for crops like asparagus, garlic, lettuce, peas, carrots and beets to sprout seemly oblivious of the late date on the calendar.

We had our soil tested, and it was found low in both phosphorus and potassium as well as a few micro-nutrients. Bill and his walking tractor are doing their best to correct that as they rekindle their relationship while incorporating the needed amendments.

Onions, lettuce, chard, and kale have been transplanted with spinach, broccoli, and some herbs planned to go out by the weekend. Inside the greenhouse we are constantly monitoring flats of tomatoes, peppers, cucumbers, summer squash, etc. to keep them watered and warm enough. It feels reminiscent of the old days listening to a baby monitor as Bill carries a remote sensor for the greenhouse everywhere he goes!
garlic growing in wood chip mulch
rows of lettuce
snow peas
In the barn all the ewes have lambed while goat kids and calves will arrive in the next few weeks.

The baby chicks, both layers and meat birds, are almost ready to leave their brooder pens for move-able ones out in the pasture.
Cappucino & Mocha (thanks for the name suggestion Lori P.)
Shadow (poll winner!)
Aidan is busy making fences and moving cattle daily in a rotational grazing system. The challenge is determining the sweet spot of giving them a big enough area to graze evenly (without getting it too short so it can recover quickly and be grazed again in a month or so) before they stomp a bunch of the grass down. This determination is a moving target though as the growth rate of the pastures increases as the weather becomes more agreeable.

He is working to get the feel of looking at the pasture and gauging its length against the rate that our cows eat - kind of a mix of bovine intuition and knowledge. He's consumed with this animal husbandry project, and the herd is benefiting from his attention.

Have a great week,

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