I want a sleep permit,
forgiveness to rest for hours,
without even dreaming
the light straw of a small dream.
I want what before life
was the deep sleep of the species,
the grace of a state.
Seed.
Much more than roots.”
― Adélia Prado, Bagagem
Coming home from the Wednesday market, exhausted, this rainbow over our farm. See the hay barn in the distance. I kept feeling like I was going to drive through it. Though, I guess, to get to the other side of the rainbow might be more complicated than driving a VW station wagon….even if it is all wheel drive.
Farm News: July and August. The hardest time of the year on our farm. Needing to plant for fall, but temperatures so hot. It’s hard to even make plants live. We wean our calves this time of year. Try to pick a time that is not oppressively hot, because the flies are bad too.
All of this needs to be done so that in the fall, we can enjoy October produce, and the cows have time to rest before they calve again. In October, weeds grow slower. The cows start over with new calves.
In October, it’s time to enjoy the fruits of our labor, with sweet potatoes and …MORE CABBAGE, yikes. Which leads me to….
Still a few spots in our Dog Days CSA , 8 weeks, which starts second week in August, and Fall blast, Oct 15-Nov 15. If you want to sign up, go to the home page on our website and click the online store (shop here).
What’s in the Bucket this week: last week for giant cabbage….promise. If you haven’t made kraut yet, here is your chance. Also, cabbages will keep in the fridge for a very long time. I usually keep enough to eat all the way through summer until they come in again in late October. So there’s an option.
Summer squash, sweet onions, red, white and blue potatoes, and the beginning of summer finally with cucumbers and peppers and basil. Maybe a half pint of cherry tomatoes….. They are starting to turn red. And the big tomatoes have a hint of red coming too. I’m hopeful that by next week we will have a few tomatoes.
Ok, I am sending a no recipe recipe this week from …ME.
I have figured out through the years that if you have bread, milk and vegetables…maybe an egg…you can make a lot of things! Or, bread and broth.
Here’s the trick. Soak 2 pieces of bread in broth or milk until soggy. Add an egg or a healthy spoonful or mayo. Mix with sauteed veggies. Bake until bubbly. Instant casserole.
I made ours with cabbage, summer squash and onions sauteed in olive oil and a little butter until tender. Added the bread, milk and egg mixture. Poured into a square casserole dish. Baked at 350 until bubbling (about 30 minutes) and I put a little shredded cheese on top. If you are using milk, add salt, pepper and herbs to taste. If you are using broth, there may be enough flavoring in that to carry the dish. You’ll never need condensed soup to make a casserole again!
Happy Eating. Happy Cabbage Casserole! and thanks for buying local food from Circle S Farm.