We finished up our main CSA season with a great group of apprentices. We tackled a number of jobs during the apprentices’ last week to complete the season. The garlic for 2012 was planted with our Suffolk horses, the potting soil for winter started transplants mixed up and stored away, the corn ground and this year’s garlic ground was worked up and seeded to rye. We also managed to work on the foundation for the greenhouse. Our garden area for next year was worked up and seeded down to rye and oats using our draft horses and the grain is coming up nicely.
We are into our second week of our CSA pick-ups. It is always a big push to get set up for the season. Now we are changing the rhythm of our work week to include harvest and pick-ups twice a week. Working Shares are signing up to come out and help with the harvest and we are getting to know new members and renewing our ties with others. It has been a challenging spring with the cold and wet weather. We continue to plant and transplant between rains and are now waiting for the ground to dry out yet again, before we can plant the peppers, melons, eggplant and tomatoes transplants in the main garden.
Last week the resident stallion, Chester, died due to some sort of internal problem that the vet couldn’t cure or clearly identify. We are sad and reminded again how fragile life can be. We shared ownership of Chester with another Suffolk breeder and who just had a filly foal sired by Chester. Two of our mares are due to foal in June and July so Chester will live on through his offspring.
Rhubarb is a main stay of our early CSA pick-ups. Go to pommeroyale.com (Ellen’s blog) from “Links We Like” in the side bar for a recipe for Rhubarb Compote with Wee Almond Cakes to accompany it. I guess almonds go with rhubarb because CSA member Bonnie Wietzel has also sent her husband’s gluten free Rhubarb/ Almond recipe:
Jason’s Delicious Dessert – Organic Rhubarb Honey Almond Crunch
Dessert base ingredients:
5 cups Chopped organic rhubarb
1/3 cup Liquid honey
1 tbsp Bob’s Red Mill (Gluten Free) Almond Meal
1 tsp Organic cinnamon
1/2 tsp Ground ginger
1 1/2 cup Sliced raw almond, crumbled by hand
1/4 cup Coco Natura Organic coconut sweetener
1/4 cup Liquid honey
1/4 cup Unsalted butter, melted
1 tsp Cinnamon
1/4 cup Nature’s Cargo fine Himalayan salt
In a mixing bowl, stir together rhubarb, honey, almond meal, cinnamon and ginger until well mixed. Spoon into greased 8 cup baking dish.
In same mixing bowl that you just emptied out, stir together all topping ingredients. Then sprinkle topping ingredients over the rhubarb mixture.
Bake in 375 degree fahrenheit oven for 40 to 45 minutes or until the rhubarb is tender and your topping is brown.
Should serve 4 to 6 people.