Blue Heron Farm Journal
So what’s happening on the farm this week?
Week 2: So here we are on Monday…we found three cows out and in the pepper field nibbling on some top leaves. Then it started to downpour as if a faucet was turned on. We were soaked through and through. Even my boots had water in them. We did chores – fed the meat birds and moved their pasture pens, fed and watered the layers and collected their eggs. And I still couldn’t get the cows in. So, Barbara and Perry tried to help me but the cows are afraid of the fence…so they wouldn’t go over it, they won’t go under it…(I hear a old playground song here). We tried tantalizing them with grain from the chickens. Did I mention it was pouring like a faucet? Ocean was ignoring me. Tiny was interested but afraid of the fence. Hank was like umm… way over by the rams (male intact sheep or daddy sheep). Hank is like a puppy – 1 yo pet steer of Sadie’s- We weren’t worried about him. Tiny and Ocean on the other hand – they could rip up the beds if they decided to kick up their heels. I needed to take a breath, because I was getting really frustrated and I was questioning whether to continue to farm and how to make hamburgers…I started tidying up the field. The clock is ticking. The sheep needed their move – 40 sheep about to run out of pasture and used to being moved after two sleeps in their pasture. If you don’t move them when they should be moved – some sheep will jump the electric fence and they will seek out any cultivated crops – like beet greens, carrot tops or chard. So the team and I split up. I went in the house, standing in my daughters’ doorways – making a puddle and asking for help. They woke from their slumbers and threw on their boots and in this case Delia and her winter coat. It is still pouring – not as hard – the girls and I went to work. They tried luring the two…nope. They cornered Sandy and Skye and gave them a small bucket with a handful of grain to keep them entertained. The girls tried to get behind them and get them moving. Nope. We have been at this for about 2.5 hours. Then we came up with the idea of taking down the big fence and putting their feed bowl there. While we did that we put the fence up so Sandy and Skye wouldn’t get out. Then Tiny came to sniff and eat out of Delia’s bowl…then we got her to follow Delia up to the barn with the bowl and got her in the barn yard – ok two to go. Sadie put out another bowl and I grabbed some box elder branches and tried to lure her and distract her. Sadie tried to keep her out of the vegetable beds. Finally she crossed over and followed me with the branches. Dang. Then we quickly repaired the line around the Cow field (which is actually a field of peppers, eggplant, onions, sweet potatoes, tomatoes – it got its name from being an old cow field we used but then converted to vegetables a few years ago behind where we live at 34 quaker). Anyways…we fix the fence. Hank is still over by the rams living life – smelling the milkweed – I swear he is Ferdinand the bull reincarnated. He sees the girls walk over to a gate – he walks over – and walks right into the frigin’ pasture. No chasing, no swearing, its because of him the other two got out…grrr. Anyways this picture above is our Monday morning of Hank and Delia. Sadie thinks we should have an article in each Journal for Hank’s adventures…maybe we will…but it’s Monday and this morning was really hard until about 930. I really thought I was going to have to cancel CSA pickup today. But my kick but farm kids and crew and amazing Monday volunteer Diantha – we go it done. The cows were secure, all the birds were fed, sheep were moved, Rosita was fed, tomatoes pruned and trellised, CSA veggies all picked and washed and put in the fridge. All by noon. When our cow Ocean was giving me the cow version of the finger this morning – and it was pouring like the faucet was running in the bath tub – and it was so dark – I wanted to give up. So many hard things at once and on a flipping CSA day. But what choice do I really have? I couldn’t just crawl back in bed. I just had to deal with it. One step at a time. But fudge, it is hard in the moment – isn’t it? I am so grateful for my amazing strong girls, farm crew and volunteers. We don’t need to do thing by ourselves. We can always ask for help.
While we were picking lettuce – we saw the broccoli and cabbage heads starting to form. While Delia and I washed and bagged lettuce – Sadie picked the first scallions for CSA this week. Also, while I was bagging, the girls scouted the sugar snap peas and Sadie found one! There are sooooo many flowers and maybe peas forming! The zuchinni and summer squash are starting to form… the veggies are coming. Thanks for reading!
Thanks for being part of our farm. We look forward to farming with you this season.
Peace, your farmers, Christine, Adam, Sadie, Delia, Perry, and Barbara
What’s in the share this week:
This list is what is in a share this week. Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Lettuce mix, scallions, garlic scapes, Lettuce head, Asian mix, potted flower😊
Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen. The eggs are $7.00 a dozen. $3.50 half dozen
Extra Flaky Scallion Pancakes
For the Pancakes:
- 2 cups all-purpose flour, plus extra for dusting work surface
- 1 cup boiling water
- Up to 1/4 cup toasted sesame seed oil
- 2 cups thinly sliced scallions
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang or rice wine vinegar
- 1 tablespoon finely sliced scallion greens
- 1/2 teaspoon grated fresh ginger
- 2 teaspoons sugar
- 1/4 cup vegetable oil
- Kosher salt
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls.
In a small bowl, whisk together sauce ingredients and set aside at room temperature.
Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.
SCALLION GOAT CHEESE MUFFINS
1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions
Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.
In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins. Gourmet
ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE
3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese
Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
GREEN ONION DROP BISCUITS, Cooking Light, NOVEMBER 1996
Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don’t have buttermilk, you can substitute plain yogurt.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.
Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.
Yield: 16 servings