February 7th WFCSA, Shearing, & Open Farm

Samples of this week’s goods!

Week of March 8th

Full: Lettuce Mix, Mustard Greens, Swiss Chard, Microgreens, Garlic

Small: Lettuce Mix, Mustard Greens, Microgreens, Garlic

Howdy CSA Members! I hope the high desert sun these past couple days has helped to defrost your heart and soul and remind you that spring is just around the corner. Here at the farm, the chickens are popping out eggs at a rapid rate and we are spending every non-farming moment out on the freshly groomed nordic ski track. It’s roughly 3 miles on mostly flat terrain and takes you around the whole farm.

Speaking of the nordic track, we are hosting a Farm Community Ski Night this Thursday, March 9th (see more details below).

First of many passes at a “snail’s pace”. Beautiful grooming evening.

A couple announcements: Tomorrow is sheep shearing day! Come by between 11am and 2pm. We will need hoof trimmers, vaccination givers, fleece skirters, chaff sweepers, sheep handlers, & bystanders. Everyone welcome.

Magda will be waiting! She’s such a good girl, moving the sheep the other day…

Thursday is Ski Night at the farm. Come by 5:30- 8:30 to ski with us on our illuminated trails, enjoy our farm, and warm up with hot drinks in the orchard! Matt spent hours driving a snail's speed grooming the fresh snow to corduroy perfection - you won’t want to miss it! We’ve been planning this with Tom’s encouragement to meet our people on the farm and out on the trails. Ski or walk, bone broth from Jordan and hot cider from the farm. I think a few bon fires as well.

This week's box is all about leafy greens. Combine the lettuce mix and mustard greens, then top with yummy Lemon-Garlic vinaigrette, and finally sprinkle a healthy handful of microgreens on top. I added grilled chicken to make this dish an entree, but it can also be enjoyed as a side!

Here is my favorite Lemon-Garlic vinaigrette recipe:

Ingredients: 5 tablespoons red-wine vinegar 3 tablespoons lemon juice 1 ½ tablespoons Dijon mustard ¾ teaspoon salt Ground pepper to taste Directions: Combine olive oil, vinegar, lemon juice, mustard, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake until well blended.

We hope to see you tomorrow for sheep shearing and Thursday for our ski night!

With gratitude, Indigo