April 01, 2011
Green Croft Gardens News
Spring has sprung!
What’s happening on the Farm?
Spring is finally upon us! This is Jenny writing and editing the newsletter, I will be taking on this responsibility as well as helping with all the other farm work this season. After a long and snowy winter we are just about clear of snow, the pussy willows are in full swing, and it is beginning to feel more spring like. Wolf is busy seeding. He has tomatoes, peppers, onions, shallots, arugula, lettuce, asian greens and lots more on the go, and soon we will be busy transplanting all the seedlings. We are also digging up the rest of our parsnips and carrots which had been under snow through the winter, and we are still cleaning the last of our carrots which had been in storage. The other springtime chore is general cleanup and preparation for the upcoming busy spring and summer seasons.
The Farm Animals
Most of our ewes have had their lambs we have 14 in total so far, they are all healthy, happy and very cute. Our goats are still providing milk, and one of them will be having kids in about a month from now. Our “New Years Chick” is growing into a teenager and the turkeys are getting more talkative by the day.
Where are we selling this month?
Enderby Winter Market, Legion Hall, Last winter market- Friday April 15th 10am-5:30pm
The Vernon Evening Market resumes- Friday May 13th 3- 7pm.
Kelowna Farmers Market, Springfield and Dilworth Outdoor location, Saturdays 8-1pm.
Produce for Sale
We have great winter storage crops : Seiglinde potatoes, carrots, juice carrots in 25 lb bags for $ 20, chioggia beets, red beets, Watermelon Radish, sunchokes, parsnips, shallots and Gabi’s wool products.
Parsnip, Potato and Green Onion Pancakes
A variation on the classic potato pancake, these taste great with apple sauce and sour cream.
1 lb. potatoes, peeled
1lb. Parsnips, peeled
1/2 cup thinly sliced green onion (green and white parts)
2 large eggs, beaten
2 Tbs. all-purpose flour
salt and pepper
oil for the griddle.
Grate the potatoes and parsnips separately. Put the
Mashed Parsnips with lemon and herbs.
This Rustic mash is just and satisfying as the best mashed potatoes you’ve ever had.
It’s especially good with broiled fish or roast chicken!
2 lb. parsnips, peeled and cut into 2 inch pieces.
1/4 cup heavy cream
2 Tbs. unsalted butter
finely grated zest of 1 lemon, plus 1Tbs. juice
freshly ground black pepper
1 Tbs. chopped fresh chives, mint, dill, parsley, or a mixture.
Bring a large pot of salted water to a boil, add the parsnips and cook until
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