May Newsletter


Happy May!!!!

May 5, 2011

Things are starting to pick up as the weather gets warmer. We have transplanted lettuce, lettuce mix, Asian greens, peas, broad beans, arugula, strawberries and more into the fields. We are also currently putting in potatoes, cabbage and onions. In the greenhouse we have been busy transplanting three thousand celery plants, lots of pepper and tomatoes (we will have many varieties of tomato plants available for sale at the farmers markets).  This week we will start harvesting our first radishes… it is a bit of a slow start to the season, but if the weather stays nice, things will catch up quickly. 

Our sheep have all had their lambs; we have 14 in total, and they got shorn last week. One of our goats has just had a cute little boy, our other doe Ivy is due in July, and the turkeys are sitting on (hopefully fertile) eggs. 

Our son Simon and his girlfriend got back safely and happily from their trip to Australia, Jenny is busy working on this newsletter, the facebook page, and transplanting, Philip has also been putting a lot of hard work into the spring planting, in April Wolf and Thomas (Philips friend, and hard working employee) took a course on compost tea, which they hope to put to good use this year.

We are now on facebook: please add us… there are regular updates and pictures being posted.

http://www.facebook.com/profile.php?id=730089401 

 

We are also working on our second music festival, The Grindrod Musik and Arts Festival, which will be happening on July 10th, starting at 8:30 am with a pancake breakfast, music from 10am until 11pm, check it out at:

 http://www.facebook.com/profile.php?id=100002290288784 

 

 

We will be at the following markets in May:

Kelowna Market, Corner of Springfield and Dilworth, Saturdays 8am-1pm.

Enderby Market, off of Main St, before the bridge, Fridays 8:30- 12:30.

Starting May 13th! Vernon afternoon Market, Sport Check Parking lot, Fridays 3-7pm

We will have: Radishes, Arugula, Nettles, Beets, Sunchokes, wool products, grain and flour, and bedding plants including a wide variety of tomatoes. 

 

Featured Produce: Nettles.

Stinging nettles are a delicious, versatile early green. They DO STING if handled with bare hands, so be sure to wear gloves when handling, and they must be cooked before eating (it takes away the sting). Nettles have a rich, green, spinach-like taste and consistency and can be substituted for spinach in recipes (great in quiche, soup, pasta sauce). Nettles are Very High in Calcium, Magnesium, Iron, Potassium, Zinc, Vitamin B’s and Vitamin A.

 

Nettle Soup

Ingredients:

2 Tbsp. butter, divided

1 onion, chopped

1 tsp. salt, plus more to taste

1 lb. potatoes, peeled and chopped

6 cups chicken or vegetable broth

1/2 lb. stinging nettles

1/2 tsp. freshly ground black pepper

1/4 tsp. freshly grated nutmeg

1/2 cup heavy cream (optional)

Sour cream, yogurt, or Horseradish Cream (optional)

 

 

Preparation:

In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.

Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.

Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.

Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.

Stir in cream, if using. Season to taste with additional salt and pepper, if you like.

Serve hot, garnished with sour cream, yogurt, or horseradish cream if you like.

Makes 4 to 6 servings 





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