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Tuesday, September 22, 2015

Good by Ewes!

Fresh Sustainable Produce - Grown Locally
September 22, 2015
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Farmer's Notes: Good-by Ewes!

One of the other elements of our farm operation is our small sheep operation.  We’ve had Katahdin hair sheep for about 10 years, and the flock has varied in size from 3 to almost 20.  We need to diversify the genetics of our breeding stock, so we just sold the last of our ewes as breeding stock to another farm starting a sheep operation, and we’re buying a bunch of ewes from another farmer friend who needed to downsize her flock after she went back to work full-time.  The “girls” left the farm Sunday afternoon.  We only have two rams at the moment, until the new ewes arrive. Our two “guys” have been complaining loudly since the “girls” left the farm.  Big Papa Ram, the breeding ram that was one of the first three breeding lambs we got years ago, and the the “foster child” wether (fixed ram) we got after he showed up in a subdivision back yard and needed a home,  will be very happy when the new “girls” get delivered to the farm.
 

Crops for the winter season

The 3 hoop houses we have on the farm are the home for most of the crops that will fill our winter season CSA shares.  We are planting those crops this week as we look ahead to the last part of the year. It does help us if you sign up  for the winter season sometime soon, so we can make plans to have enough for everyone who wants to participate.

Today braising mix, lettuce mix and green onions were planted. Carrots were planted in the herb beds a few weeks ago, and we will also use the herb beds for lettuce this year.  We have had such a time with rabbits eating the head lettuce in the hoop houses, that we are looking for other places to grow it. All the salad and cooking greens are on the list to be planted, so if you like greens you will enjoy the winter veggies!

Komatsuna, Mustard spinach, Tendergreen

These are all names for the Asian green pictured above.  It has a nice mildly spicy taste, tender leaves and cooks quickly.  Of course with that bright green color, it is full of nutrients.  
This is a popular Japanese green where it is frequently stir fried.  It can really be fixed any way that you normally would prepare spinach.

My favorite way to fix greens is to heat up some olive oil, put in a couple cloves of chopped garlic, let it cook a minute or less, then toss in greens that have been chopped into strips.  If the stems are touch, I remove those. Komatsuna stems are very tender, so that is not an issue. I stir them around till they are coated in oil, then cook at medium heat. If needed, I add water or broth to simmer them till they are tender. Sometimes I add some red pepper flakes with the garlic and then finish the dish with a sprinkle of vinegar. So simple, and so good!

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Photo above: Bringing freshly harvested greens in from the back field.

This Week's Share

Wash your produce before eating

Medium
Okra
Komatsuma (Tendergreen)
Lunchbox  peppers
Bell Pepper
Potatoes
Pac choi
Braising mix



Large
All of the above, except lunchbox peppers and braising mix, plus,
Radishes
Sweet banana peppers
Eggplant
Curly mustard



 
What is blooming in the Pollinator garden

Pineapple sage

Asters

Salvia

 

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Our mailing address is:
5110 Jekyll Rd. Cumming, GA
visit us online at www.canecreekfarm.net







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Cane Creek Farm · 5110 Jekyll Rd. · Cumming, GA 30040 · USA

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