This is the last week of the winter share. We are already in full swing to get ready for the next season. A lot of clean up is happening, the nursery gets prepared for the first plantings in April here on the farm. Onions and Leeks as well as Peppers and Tomatoes are already planted in our friend John's green house by Wellington. Flocks of starlings are coming through & crowding our trees. The pastures andhillsides get a green veil and tulips and grasses are breaking the ground telling us that spring is around the corner. Soon our cows will start to calve and we will get back into the milking business.


We are happy to announce that our friend Jim Barauski, a biodynamic farmer and teacher, is giving a class to introduce the biodynamic preparations on March 29th, 4pm here on the farm (Farmhouse).

After the talk and tea we will also make one of the preparations (Barrel compost) and learn how to use it to prepare about gardens for spring. We ask for a donation of $ 10.00


We hope you received your 2008 CSA brochure. Let Tina know if you want to get more to give to your friends or to put in places: tina_tyg@hotmail. We also have flyers available that can be put on Bulletin boards.

Thank you for your thoughts, ideas, and criticisms to our questionnaire. This is what Community Supported Agriculture is all about creating relationships. We are grateful for your support and understanding and we hope to make some improvements through our efforts and with help of Mother Nature.


Ursula's Tips
We eat the Napa cabbage as a salad almost every day. One way is to cut it fine, add a teaspoon of fermented vegetable per person, olive oil, salt, honey, and garlic. Sometimes I add apple pieces, roasted nuts or seeds, grated radish or carrot. Add the flavors you like.


RECIPES

Hot Cabbage Slaw
2 bacon stripes or 1 tbsp. oil
1/4 cup chopped onion
6 cups of shredded cabbage
Chopped fresh dill to taste
Pinch of organic sugar or 1 tsp. of honey
Salt and pepper to taste
1 tbsp. vinegar

If using bacon, chop the bacon, fry in skillet. When done, remove and drain on a paper towel. Heat oil if not using bacon grease. Add onion and sauté until soft about 5 minutes. Add 2 tbsp. of water, the cabbage, dill, sugar/honey, salt and pepper. Cover and simmer until wilted but still crunchy. Add bacon and toss. Makes 3-4 servings


My Favorite Salad

1 tsp. honey
1 tsp. minced leeks or onion
1 clove of minced garlic
1 tbsp. Balsamic vinegar or Apple Cider vinegar cup olive oil
Salt and pepper to taste
1/3 cup of roasted almonds, pumpkin seeds, sunflower seeds, pin nuts, or any other nut (optional)
2 oranges, or 2 apples, or other fruit sliced (optional)
1 head of Napa cabbage chopped.

Wisk honey & vinegar in bowl. Gradually whisk in oil. Add garlic and leeks/onion. Season to taste. Toss cabbage, nuts and fruit in. Makes 4-6 servings.


From Lawrence's Desck:
Be informed with www.DemocracyNow.org

In the Share:
Turnips, Parsnips, Napa Cabbage, Leeks, Cabbage, quart jar of Fermented Veggies


Plant, animal and all creature diversity = fertility of soil which = water quality which = quality of Life
~Lawrence Holmes


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