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To summarize this week in one short paragraph is not easy, it has been an incredibly busy, wonderfully active, power week here on the farm, extraordinary for sure. Following on the heels of completing our high tunnel, we raced to do garden work and really never slowed down. Over the weekend we finished planting our winter squash crop and one succession of cucumbers. The ground was perfectly moist from a rain last week and just yesterday I noticed these delightful fruits were already sprouting: immediate germination gratification! Monday morning we started right in and planted 1000 feet of polygonum tinctorium, japanese indigo. Our new favorite non food crop, last year we successfully dyed our own sheep’s wool wonderful hues of blue with our farm grown dye plant. With a crewful of spinners, knitters and fiber enthusiasts, we are hoping to do this again and again as the plants mature: lots of enthusiasm out in field one monday morning as we set and watered in hundreds of transplants. The next big project was fencing one of our best summer paddocks. Full of shade and lush growth, this has been a challenge to keep livestock contained as the woodland boundary is rough and our portable electric fence likes it smooth and flat. We have been wanting to use permanent woven wire out there for years. Our milk cow has been clearly suffering in the heat and motivated by cream, we all set to it. Shannon and Sasha had spent Saturday morning clearing the entire line of 2 strand electric wire on the creek side of the paddock, spurred by their initiative, we began Tuesday morning and had stratched 1000 feet of fence by the day’s end! Wednesday had us putting finishing touches on the project, setting posts for gates, wiring for the electric, and by day’s end we ushered Addie and calf into their summer home. Now, this weekend we will set up a calf pen and milking stanchion and we will be back in action with a cooler cow and lovely place to spend the morning milking hour. Every other waking hour was spent planting, planting and planting some more. We direct seeded an herb and flower bed, planted some 800 feet of green beans, transplanted parsley, and set another interesting non food crop: tobacco. It’s beauty as a plant and agricultural history here in Kentucky entice us to grow a bit of it each year. Now it is nearing dusk on harvest day and I hear the sound of the tractor readying more beds for summer squash and watermelon planting. It has been a great week past and I wish you all a wonderful week ahead!

Fresh herbs are such a treat, store them well and they can last all week!

To store most fresh herbs, just trim the stems and place the herbs in a jar of water; cover the tops with a plastic bag or wrap, and refrigerate. Herbs will keep for at least a week, often longer

. Basilcan be placed in water as well and wrapped but is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold. Don’t forget you should add fresh herbs at the end of cooking for maximum flavor.Cilantro Pesto

1 large bunche Fresh Cilantro, washed and patted dry

1/2 cup {heaping} blanched, slivered Almonds

3 tablespoons Cotija Cheese {or Parmesan}

1 large Garlic Clove, smashed and peeled

1 teaspoon Kosher Salt

Juice of 1 Lime

1/2 cup Olive Oil

In a small skillet add the almonds and toast until golden and fragrant over medium heat. Remove to a clean dish to cool. In the bowl of your food processor add in a clove of garlic and the cooled, toasted almonds and pulse until coarsely chopped. Add in the tops of the two bunches of cilantro, the cotija cheese, salt and the juice of a medium sized lime. Pulse until coarsely ground. With the food processor running, slowly drizzle in the olive oil. Remove and refrigerate until ready to use.

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