Aside from having more helping hands, one of the great things about having the full crew on board is the crew lunch. Throughout the season we all eat lunch together on a daily basis, and take turns cooking as well. The result is a nice break as a group, a brief chance to rest, and an opportunity for great food. Everyone seems to have a different style and it’s great to see and taste other people’s creations. One day might be salad and sandwiches and the next handmade ravioli a homemade chevre and chive filling. And in either case, I have no hesitation to say that our lunches are amazing! I just don’t know how you can beat wild game, goat cheese made from goats within sight, or a salad that was picked ten minutes ago. I was telling a friend of mine about the lunch we had one day, and she asked, “do you all ever acknowledge just how great it is that you made this food together?” And we certainly talk about food a lot, enjoy everything as it comes in to season, and love sharing the bounty on a regular basis, but it made me think about what a group effort it really is. Sure we all work on the farm, and the food comes from the farm, but when we are sitting around the living room sharing lunch, someone in that room put those seeds in the ground, and someone irrigated it, and someone weeded the beds when the seedlings were young, and someone harvested it themselves. And even before all that someone in that room tilled that bed and got it ready for planting back in April, someone spread manure on the field way back in January, and someone may have seeded a cover
crop last summer all leading up to the beautiful veggies on our plates.
A nice bonus to all those inputs is that it is not just us that love what is grown here. By moving a number of crops to the newly lease field we have been able to up our greens production, and we’ve seen a healthy rise in demand to match it. We harvested several hundred pounds of greens this week, and the time may have come to expand our washing/packing facilities to keep up. Greens have more or less been the name of the game so far, but we are starting to see some exciting things around the corner as the peas start climbing their trellis, kohlrabi and turnips are bulking up, and strawberries are just starting to appear….
Sarah made this lasagna with goat milk ricotta, spinach, and garlic scape pesto… photo doesn’t do it justice