|GOOD FOOD NEWS
Volume 8 Issue 7 February 16, 2016
FIELD NOTES: Harmony Hill Farm
Here’s what’s growing at Harmony Hill Farm this month: frogs and toads. They’re out and about with the frogs in full chorus. I’m looking for the first yellow daffodil to pop, all part of what I love about living here but it’s only mid February. This should be serious winter for us with cold crisp nights, frosty mornings and the hope of spring still on the wing, not at my doorstep.
I deeply feel part of nature’s cycles and long to believe that all is well with the world that I love and belong to but I know that all is not well. We’re in big trouble but the signs can be subtle and you must be alert to notice them although more and more they’re in plain view.
I am already planting but not for the usual crops. This year I’m planting seeds of change for MLH, my front and center focus. It’s my turn to take the reins and help guide this team to greener pastures which is going to be an interesting journey. One thing I know for sure, it’s not a solo run. It will take the whole MLH village to rally behind the vision of what we can become in the months and years ahead.
What is our vision? Here’s what Mother Lode Harvest has said, “Our mission is to promote and preserve local sustainable community-scale agriculture by providing a venue for local producers to market food, products and services and to provide year-round access to local products for consumers.”
That sounds like a vision that will enable us to become more a part of the solution and less a part of the problem. It’s worthy of our support. It’s not a new direction, it’s a path we’ve been on for 6 ½ years. We just want to keep on trekking and become even better. We’re on target to reach three goals this year: 1) more produce variety 2) increase our producer numbers 3) grow our customer base. We’re working hard to take MLH to the next level of productivity, outreach and customer satisfaction. Our mantra has been and will continue to be:
GROW ORGANIC, BUY ORGANIC, EAT ORGANIC.
ONE SEED, ONE FARM OR GARDEN, ONE MEAL AT A TIME.
If you’re new to MLH, welcome aboard. We need you. If you’re a tried and true sustainer- member, stay with us. The best is yet to come.
Gardening to the Rhythm, the Biodynamic Calendar for Feb. 16-23, by Daniel D'Agostini
Tuesday the 16th is a good day to plant or tend root crops. On this day the moon is in opposition to Saturn a favorable time to plant seeds too. (I may plant carrot seeds that day as well as onion.) Wednesday afternoon through Friday are positive times to plant and tend to flowers. (I will definitely be planting flower seeds in the greenhouse.) Saturday the 20th is a good time for leaf plants. Sunday the 21st through Tuesday the 23rd are well timed for fruit plants/trees.
If one is a sky watcher they know that the moon runs high for fourteen days and then runs low for fourteen days. It is a rhythm between our Moon and Earth. The moon is running high right now. It is still in its ascending period and will reach its highest path Tuesday the 16th. Beginning the 17th it begins what is called a descending period, running lower in the sky each day through March 2nd. The descending periods are recommended for pruning, transplanting, rooting of cuttings, and adding good soil amendments.
Green Juice with Baobab Powder
Servings: 4 (makes about 4 cups)
1 small green cabbage, outer leaves removed, cut into thin wedges
1 medium fennel bulb, cored, cut into quarters
2 green apples, halved
4 celery stalks
1 lemongrass stalk, tough outer layers removed, root end trimmed (pale-green parts only)
1 2-inch piece ginger, peeled
2 teaspoons baobab powder (optional)
Pass cabbage, fennel, apples, celery, lemongrass, and ginger through a juicer. Transfer juice to an airtight container; cover and chill until cold.
Just before serving, add baobab powder to juice and stir until dissolved. Divide juice among glasses.
Recipe by Maranda Engelbrecht
Ukrainian Green Borsch
(Zelany Borshch) Sorrel Soup
2 tbsp. unsalted butter
1 small rib celery
1 chopped medium sized onion
1 finely chopped scallion (green onion)
1 small parsnip chopped (optional)
1 carrot chopped
4 to 5 cups broth or canned broth
2 medium boiling potatoes, peeled
1 tbsp chopped dill
1 tbsp chopped parsley
7 cups chopped sorrel,
or 4 cups sorrel and 3 cups spinach
Salt and freshly ground black pepper
Sour cream or sweet cream for garnish
2 hard cooked eggs, chopped finely
for garnish (optional)
Dill for garnish
Melt the butter in a large soup pot over
medium heat. Add the celery and onion,
carrot, parsnip if using and sauté, stirring,
until the onion is softened, about 7 minutes.
Add the scallions and sauté for another
Add the stock to the soup pot and bring
to a boil. Add the potatoes, then reduce
the heat to medium low and simmer,
partially covered, until the potatoes
are tender, about 20 minutes.
Bring the soup to a boil. Add the
chopped sorrel (sorrel and spinach if using)
dill and parsley and cook until wilted, 3
minutes if using fresh and 10 minutes or
so if using frozen. Add salt and pepper to taste.
Serve in soup bowls and garnish with
chopped eggs if you wish and a dollop
of sour cream or sweet cream and more
chopped dill. Serves 4.
Variation: When you add the potatoes
don’t dice them just cut them in half.
When they are tender remove with a
slotted spoon, and set them aside. Bring
the soup to a boil Add the sorrel, dill and
parsley and cook till wilted. Remove from
heat and add the salt and pepper.
Working in batches, process the soup
in a food processor until the sorrel and
spinach are finely minced. Transfer the
soup to a tureen and stir in 1/2 cup of
heavy or whipping cream. Cool, then
refrigerate for 2 hours.
Dice the reserved potatoes and add them
to the soup right before serving. Serve each
soup portion garnished with 1 or 2 slices of
egg and sour cream.