admine9519, Author at Morning Song Farm - Page 33 of 44

Heirloom Dragon Beans

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Last week’s dragons were older and best eaten shucked. This week’s dragons are younger and best steamed and eaten whole. Because of the heat, I think steaming them and then serving them chilled withi a little basil would be easy and satisfying. Squeeze a little lime, add a dash of salt; maybe a crush garlic glove and a splash of California olive oil.

What's Going On

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Well, I think this is the best ever harvest ticket as far as readability goes. Each week I fiddle with different ways to get the ticket up on this blog. This week, it looks pretty readable. Yeah, me.

In light of our ongoing agricultural theft issues, we have decided to cut down some of our lime trees to make another row crop area that is easier to defend. So by September, we should be abandoning Garden X and Baby X which is the furthest away from the center of our farm and concentrating on our soon to be named new row crop garden next to the chickens.
It’s always a tough thing for me to cut ANY tree down, and I pretty much had to leave the farm as the chain saws were going. But I know that there’s no sense in working so hard at growing stuff that I can’t get in my CSA boxes because of theft. We’re figuring out costs this week to install security fencing and razor wire. We’ll probably do a combination of chain link, electrical and razor with some motion detection thrown in for the heck of it.
Our impish baby goats are getting bigger, and we’ve decided to keep two and sell two. Their antics are a source of pleasure for us all. Quick as blazes, I’m grateful to have bottle fed them; because if they didn’t WANT to come; pretty much, catching them would be impossible.

Challenges Of The Week, June 21st, 2011

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Ha! Where do I begin? For starters, we’re really disappointed to see that we have been unable to protect our amazing strawberries from theft. With a couple thousand row feet of beautiful strawberries, we sure anticipated including the just-picked fruit in shares through much of the Spring and early Summer. Unfortunately, that hasn’t been the case. Not because we finally got with it and learned the tricks of growing this delicious crop; but because theft is a problem that we haven’t solved. Next season we will not be growing high value crops in out fields that are indefensible. Here in Rainbow, if a high value crop (read: can be sold at a farmer’s market) isn’t being grown behind a six foot, chain link/razer wire/electrical combination security fence–preferably with motion detection; you should just forget it.

Apricots were again stolen this week; the kids on the farm actually confronted the family of thieves (hey mom and dad! You actually brought your kids along for this family outing? You KIDDING me?). Our oldest apricot tree, well into the center of our farm, was climbed and broke in half from the weight of the intruders. We still have apricots in the next couple of weeks, but not nearly what we had hoped for.

The reason we were unable to include any loquats in shares this year, FYI, was because all the trees were stripped by thieves the week we had scheduled to harvest.

We’ve been here for 11 years, and this is the first year we have seen these kind of losses. Mostly, over the years, our worst thieves have been squirrels and gophers. Now two legged thieves are a real problem. Instead of allocating funds for more mulching, and crew raises(!) , we will be spending limited funds on security fencing, motion detection, and when high value crops are near harvest, nighttime survelliance.

Harvest Ticket Week of June 21st

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Here’s our ticket for this week. I couldn’t get it on one page, so scroll down and you’ll see the second page. If anyone knows a better way to get our harvest ticket with images onto our blog, we sure would appreciate the tip! We create it in Word, then copy. Then scan and save, import from saved file to here. Surely there is a better way!

Parsley-Rice Salad

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This is quick and easy! Parsley is NOT just for garnish. Try this!
Ingredients:
2 cups cooked rice, chilled.
4 cloves of garlic, crushed.
Half bunch of parsley, chopped in cuisinart
2 Tablespoons California Olive Oil
Dash of salt to taste
Half teaspoon of crushed pepper
Dash of tabasco.

Serve chilled with the remainder of the parsley bunch cut into large pieces and used to circle the serving bowl.

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