For all our Community Supported Agriculture (CFA) members…remember, this year’s CSA share distribution begins on May 1. If you’ve been a member before, you should have received your annual letter. If you haven’t, and you’d like to find out more, please see the CSA page on this site for more information.
…and so will the town of Marshall. Parking fees will be $20 per car. See Marshall’s total eclipse website for details.
Share-Life Farms is in need of some immediate assistance, planting onions and digging up potatoes. We’d love to build up a pool of volunteers, for short, high-intensity periods like this.
Also, we’ve lost our full-time farmhand, so we are also looking to hire someone to work for us this spring and summer, maybe full time if it works out, with spring/summer work in the fields, fall/winter work in the hoop house. Because we’re organic, you won’t have to suffer from toxic pesticides sprayed on our fields. Soon-to-be MU grads or others with an interest in organic farming, this is something to think about – if you can join us before graduation, it’ll probably increase your chances to be hired for summer.
For all organic farmers and those who want to learn to farm organically, YOUR conference is coming up, January 26-27, 2017.
Meet the “World-Wide Organic Winners” along with an excellent list of speakers, at the MOA Conference at the Kansas City Sheraton at Crown Plaza, Kansas City, MO. The daily program agendas are available on the conference website.
The hotel has extended its discounted room rate of $119 per night (plus taxes), so call 816-841-1000. Dial 0, ask for “In-house Group Reservations” and tell them your are registering for the MOA conference. And of course, be sure to register.
My grandmother was born in New Iberia, Louisiana, the place they make Tabasco sauce. So you’d think she’d have cooked all sorts of spicy Cajun food. Au contraire; my Nana was Scots-Irish, and aside from her delicious gumbo, her flavoring was mild. One dish of hers I always loved was her steamed okra dipped in oil & vinegar dressing. It’s easy and pretty foolproof.
First, you steam the okra in one of these steaming basket thingies for about 6 minutes, a tad longer if it’s huge.
While the okra steams, prepare a standard oil & vinegar dressing:
2/3 cup olive oil
1/3 cup cider vinegar
1 tsp mustard
a little basil (dried is ok)
Pour some dressing into an individual dipping container (we use small custard cups) for each person. When the okra is done, serve everyone some of it. To eat it, grab the head and dip the rest of the pod into the oil and vinegar. Small pods are eaten in one bite; larger ones may need to be double-dipped, hence the individual bowls!
-Rachel B., webmaster
CSA members and other farm stand visitors will have noticed the spiky green vegetable that some have called the Lady Gaga of vegetables. Allow us to introduce you to Romanesco, aka Romanesco Broccoli. It’s actually an edible flower of the species Brassica oleracea. Its texture is much like cauliflower, with a mild, broccoli-like taste.
CSA season is over now, but Winter Farmer’s Market is going strong! Look at that gorgeous chard, and those bright yellow cauliflower. Notice, too, that there are FOUR types of sweet potatoes here. From back to front, we have:
- Your standard sweet potato – these are either Beauregards or Oklahoma Reds.
- Banettas – light orange sweet potatoes that are white inside. They are definitely still sweet potatoes, but a bit more subtle, closer to a white potato.
- Burgundies – these are the sweetest sweet potatoes, and are dark orange inside.
- Purple sweet potatoes – were not sure of the exact variety, but they are purple inside too!
1 Tbsp butter
1 cup onion
3/4 cup water
2 bunches Kale, finely chopped (about 8 cups, uncooked)
1/3 cup sour cream at room temperature
1/8 tsp sea salt
1/4 tsp black pepper
pinch of nutmeg
Melt butter in a large skillet. Add onion and sauté. Remove onions and set aside.
Cook kale, water, salt and pepper on medium high heat until water is dissipated, 7-10 minutes. Drain.
Whip cream until smooth and thin.
Add kale and onion. Mix until warm. Add nutmeg