“In shallow holes moles make fools of dragons” Proverb quotes
In this case, the moles are making a fool of me. This is what my sweet potatoes looked like. I should have known. Lots of mole hills – but Otis (the mole hunting dog) was on siesta most of the summer because of the heat. And I kept hoping – since they hadn’t eaten beets or carrots or turnips or any of the other roots, that the sweet potatoes would be OK.
Farm News: No blog last week because of the full moon. Well, not really the full moon – but the craziness it brought to our calving schedule. Starting on Sunday – when we found one lone calf sitting in a field a mile away from any of our cows. Curtis still thinks someone put him over the fence. It left us both scratching our heads.
So, we found a cow to suit him – the likelies suspect. A young heifer who looked like she should have had a calf. We got her in and got the calf rounded up. She took him, let him nurse, we thought we had it made…..until she actually had a calf a few days later. SOoooo, what to do with the first calf?
We had another heifer calve the next day. She had a premature calf – poor little thing could hardly get up. Curtis helped her get up after she lay there half the day with no luck- and she managed to nurse her Mom. We got them in the corral for safe keeping – but the mother was so freaked out she kept stepping on her little calf. We were afraid she would kill her. Meanwhile – she decided she liked the orphan calf better and started swooning for him.
So we took the tiny calf and started her on a bottle. Two days later, the cow decided she didn’t really like the orphan calf either – so we booted her back out and now we are raising two calves on bottles. It’s as easy to make a bottle for two as it is for one. I have one more idea for a nurse cow…..I’ll let you know how it turns out.
What’s in the bucket: This is the last week for CSA so please remember to bring your buckets. I will put your last share in a paper bag. Brussels sprouts, beets, sweet potatoes (what I salvaged from the moles), bibb lettuce, kale, collards, herbs (basil and/or dill), Long Island Cheese pumpkin (heirloom).
What’s at market: Kale, collards, beets, radishes, bibb lettuce, Brussels Sprouts, Long Island Cheese Pumpkin, turnips, rutabaga. Circle S Beef: roasts, steaks, ground beef.
Following – what to do with your Long Island Cheese pumpkin after you scoop the filling out and carve it!!
Pumpkin Pie- a classic!
1. Prepare moschata squash (butternut types, neck pumpkin or cheese) either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning, or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor.
2. Add pumpkin pie spices. For every 2 cup of pureed squash add 11/2 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon cloves and 1/2 teaspoon of salt.
3. Since you’re essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 c. of whole milk or light cream) and 3/4 cup sugar for every 2 cups of pureed squash. Everything should be nice and blended to pour into a deep unbaked pie crust.
4. Bake in a preheated 350° oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don’t let the pumpkin filling overcook or scorch.
Happy Eating and Thanks for buying local food from Circle S Farm!!