IN YOUR BASKET
- Red Russian Kale or Chadwick Chard
- Scarlet Nantes Carrots
- Hakurei Turnips
NOTES FROM THE FIELD
Usually, in the wintertime, when it is cold and rainy all day, we can’t work the ground, and we spend significant time planning the main growing season and fixing up equipment. This has not been the case for the past couple weeks! A vegetable farming friend in the Midwest mentioned that they are in a deep freeze, and can’t imagine such a short winter.
Under the sun, we’ve been able to start spreading compost, cultivate, and begin planting. We’ve also made our big seed orders for spring and summer planting. It’s pretty important to get that order in earlier each year as popular varieties go out of stock quickly. We also applied horn manure field spray on the Coyote Field earlier this week – another practice we do when spring is coming.
We still need to make some equipment repairs and maintenance, including fixing the ATV and a charger we use for electric fencing, and changing the oil filters on the tractors. All these little equipment fixes will make our job much easier. As the days are getting noticeably longer and are warm, we’re feeling the pressure to be on top of vegetable production this early spring.
Soon, we will be putting our flock of sheep out to graze in the vineyard at Heart Arrow Ranch as well. The fast pace of growth in spring is exciting!
Adam and Paula
Adapted from http://www.MarthaStewart.com
- 2 medium russet potatoes
- 1 large turnip
- ¼ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon ground pepper
1. Grate potatoes and turnips. Squeeze to remove as much moisture as possible. Transfer to a medium bowl and toss with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Form the potato-turnip mixture into four tightly packed patties. Place in skillet, flattening gently with a spatula to a ¾-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side. Transfer to paper towels and sprinkle with salt.