F.A.B. * farmers * artisans * bakers
We share our local and sustainable practices, food traditions, and recipes for health...eat NATURAL NUTRIENTS!
Tuesday, May 20, 2014
Field Crop Update: May 20th
Cucumbers, Savoy Cabbage
we harvested the following baby greens - very early - the dandelion have only blossomed now - the lilacs are just beginning to bloom! I am not a fan of baby greens or lettuces - I like my greens hardy. Tender greens are for pansies... But - it's been a long winter - I need an organic green fix. My favorite way to eat cooked greens is with sauteed chickpeas/ garbanzo beans, olive oil, red chile or cheyanne pepper, and olives & garlic, if available. I also scattered tumeric on top.
wild - dandelion
wild - spinach /lambsquarters
wild - garlic mustard
herb - cilantro
herb - mint
lettuce - arugula
lettuce - black seeded simpson
Dragon Mix - a mix of Asian greens such as mustards and kale
Suffered some cucumber plant losses - frost 19th and 20th of May - hopefully the last. Took a Risk - 80% survived the frost!
We grow sustainably, preserve open spaces & ecosystems, care for animals, support the arts, facilitate local products & economies. A large part of our work is philanthropic, our Horse, Hound, & Farm Rescue's mission is adopting hound dogs, wild horses, and supporting other family farms. We work in concert with wildlife preservation, artistic creations, and horticultural traditions. We were awarded a Sustainable Agriculture Research and Education grant in 2005.