Circle S CSA delivery Monday (Memorial Day) May 25, MSFM pick-up Wednesday May 27, and delivery Thursday May 28

“Life is either a daring adventure or nothing at all.”
― Helen Keller, The Open Door


Well – I had a runaway trying to hitch my mules today.  I was all excited about hilling potatoes and I haven’t tried out my potato hiller yet.  I had it all hooked up, and the potatoes are definitely ready to hill, and I went to hitch the mules and they acted skittish.  So I went in the arena to line drive them first and they bolted – numerous times – and I just had to let them go and watch them run around and around until they would stop.  Then I would gather up the reins, and they would do it again.

I had been feeling so confident – I guess they knew I needed to come down a notch.

Needless to say, the potatoes never got hilled, better luck next time!!

Farm News:  Dry.  The garden needs more water than my few lines of irrigation can give it.  I have rows of peas, okra and corn trying to come up ,  I hope they can make it.

What’s in the bucket?! Fancy lettuces, snow or sugar snap peas, kale/collard or mustard greens, arugula, turnips with greens, young onions, strawberries.

Everyone wonders what to do with turnips.  I LOVE turnips and put them in everything!  Making a pot of soup? add some sliced turnips.   Making a salad? add some thinly sliced turnips.  Making a pot of greens?  add small cubes of turnips.  Roasting potatoes or vegetables? you know what to do….add turnips.  They’re wonderful slightly bitter flavor gives a little zing to whatever you are having.

If you really aren’t excited about eating greens two weeks in a row, or you just have some left over, make some cooking greens pesto – with mustard, kale, collard or turnip greens.

3 cups oversalted cooked greens, cooled and finely chopped

1 clove garlic

1/4 cup toasted pine nuts, walnuts or pecans

1 cup grated parmesan cheese

enough olive oil to turn it into a thick paste.

combine the first four in a food processor, drizzling in the oil while processing.

Recipe From: An Everlasting Meal

Happy eating and thanks for buying local food from Circle S




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