The hay got cut this week. Is a several day process that begins with cutting, then fluffing then raking into rows and finally baling. I limed the pastures last fall for the first time since being at the farm and the lime (and warm weather) has resulted in a beautiful and quite thick stand of hay. I’m developing a market for the certified organic hay and like all new things takes time. Last week I connected with the second certified organic dairy in our area (they are in Northeast Alabama) about the possibility of supplying hay to their dairy. Exciting news is these folks are originally from Wisconsin and have been milking for Organic Valley for quite some time. I also learned today that Publix is trying to establish organic dairies in the Southeast as their milk is currently coming from Louisiana. So it seems the Southeast which has been so far behind the rest of the country when it comes to the organic scene is coming of age.
In other news the pepper transplants went into the field this week and we put the shade cloth up in the greenhouse in preparation for planting the ginger and turmeric. More than 10 days of no rain and plenty of heat has everything limping along but even so the okra, crowder peas, octrober beans and the luffa sponges all planted last week have sprouted just from the moisture in the soil.
Farm Food Favorite: Raw Kale Salad (thank you Clayton CSA Member Dan for this recipe!)
Chop up one bunch of kale, ½ head of broccoli and toss with Balsamic Maple Dressing. Top with Raisins or Cherries and toasted Nuts.
Balsamic Maple Dressing: In blender combine ½ cup balsamic vinegar, ¼ cup maple sugar, 2 tsp Dijon mustard, 1 cup Olive Oil, salt and pepper to taste. Store extra in refrigerator.
I look forward to seeing each of you tomorrow at the CSA pickup from 10:30 until 12:30 in front of Butlers II Antiques on Main Street. Please bring a bag for your goodies.
Until next week…