It has been a busy and productive week on the farm, one where we bid farewell to our dear French friend Camille, hunkered down for some good work days solo with our long season apprentice Ryan and at the end of the week welcomed a new friend and short term volunteer from the Garden State, Jake. I could talk a bit about how we successfully hilled the potatoes and set all of our hot peppers just as the rain eased in. I could mention transplanting a few hundred lettuce, basil and fennel plants. I might excite you by saying we sowed cucumbers and herbs and squash. But really, I want to talk about my teenager crew, because I know you are all super interested in Sasha: the first in the line of fine Hill and Hollow babes.
Sasha has been weaning off any interest in farm work for a while now. As with any teenager, most of what we, his parents, do is either wrong or boring and usually a combination of both. He still does countless farm chores but getting him to go above and beyond, well, it hasn’t been happening for a awhile This has been a source of endless frustration for me for obvious reasons, the most significant being, he is the best. I’m not just saying this, he is strong and knowledgeable and can use machines and power tools and, well, it is beyond awesome when he works on any project here. In the past months he has been working for a number of our friends, because now that he has a truck and a license, the desire for money is stronger than ever. So off he goes to cut wood for a neighbor or make trails in someone else’s wood lot. Finally I figured it out, pay him to work here. Not only pay him, pay his friends too. Currently, Sasha is the teenage crew leader, he is paid well for this responsibility. The local teens are seeing Hill and Hollow Farm as a source of income. Above minimum wage. Hard work. Meals provided. It is a sweet situation for all of us. I have a new fence line. I have a stone wall around my perennial flower bed. I have firewood. I have all of my driveways cleared of low hanging branches. He still doesn’t want to work in the garden, but I will happily weed my carrots when my boy and his buddies are cutting and setting cedar posts for a fence line. yes indeedy. Its been a good week. The share is so awesome this week, a true taste of what local spring eating can be! Enjoy every morsel friends.
Sauteed Carrots with Dill from Ina Garten
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve
Arugula and Cilantro Salad from Denisonfarm.com
4 oz arugula leaves
4 oz spinach or lettuce leaves
1 bunch fresh cilantro leaves, discard stems
1 garlic cloves, crushed or 1 garlic cloves, very finely minced
3 tablespoons olive oil
1 -2 tablespoon white wine vinegar, to taste
1 dash paprika
1 dash cayenne pepper, to taste
1 dash salt, to taste
Place the arugula and spinach or lettuce leaves in a salad bowl.
Chop the cilantro and sprinkle them on the top.
In a small bowl, combine the garlic, olive oil, vinegar, paprika, cayenne pepper and salt. Taste and adjust seasonings.
Pour the dressing onto the salad and serve immediately.
week four in your basket: