What’s Happening on the Farm This Week
The past month or so since the last update has been a whirlwind complete with floods and late frost but the veggies are strong and we are so excited to finally start sharing them with you all!
First, I want to brag a little on our incredible work-trade crew we have this year. ...
We had no idea when we sent out an offer for a Work-Trade CSA that we would get such an enthusiastic response from such a genuinely wonderful group of people. These beautiful souls that have joined our team are without a doubt some of the most hard-working and down-right enjoyable people we know. We have been so thankful for them in so many ways (especially through these last couple months of world upheaval). They have been a source of joy for us and hopefully they have found a place of sanctuary with us on the farm. They have blessed us not only with hard work and sweating in the sun alongside us in these past weeks of getting the season established but also with their humor, their life stories, and their presence. Without them this month’s to-do list would have taken Kyle and I so much longer...and to be honest, we would probably not have gotten it all done without them there working alongside us. Kyle and I cannot wait to share all the produce this team is working on with us to grow for you all!
This month we celebrated Kyle’s 32nd Birthday with cookies and a really solid rest day from farm work! Adaline baked him her famous chocolate chip cookies (actually it’s his recipe but she made it special with extra chocolate chips)!
Mother’s day was wonderful! We got to eat locally made donuts (thank you Vortex Donuts!) in a Treehouse, had a relaxing day on the farm and Kyle made us vegan calamari with oyster mushrooms and other delicious dinner treats….drooooool! So good. I will never complain that this man knows how to cook!
Other than what we already had growing we also got hundreds of feet of potatoes planted (literally 500 feet +), at least ¾’s of all the nightshades in the ground (it will be close to 800 plants when done), our eggplant, herbs (cilantro, dill, fennel), watermelons, summer squashes and winter squash are in. We have okra and basil waiting for it to warm up a bit more. We got a few cover crops going to encourage beneficial insects (buckwheat, sun hemp, & oat). And LOTS of weeds to tackle!
Spicy Quick Pickle
Roasted Radish Lemony Chick-Pea Pasta
Radish and Cucumber Salad
Arugula Walnut Pesto
Creamy Arugula Soup
Apple, Pecan, Arugula Salad
Spanish Spinach with Chick Peas
Vegan Spinach & Mac N’ Cheese
Vegan & Paleo Creamed Spinach
One-Pot Spinach Rice
Blissed Out Thai Salad
Vegan Kale Salad with Quinoa
Flawless Kale Chips
Springtime Veggie Stir Fry
Crispy Quinoa Cakes (with Kale)
Pac Choi or Bok Choy
Black Pepper Tofu with Bok Choy
Bok Choy Stir Fry
Vegan Curry with Bok Choy
Easy Vegan Ramen with Bok Choy
Salad Dressing Recipes (you can use Kale, Arugula, or any other greens)
Vegan Creamy Southwest Dressing
5-minute Vegan Caesar Dressing (w Vegan Parmesan Cheese)
Crowd Please Vegan Cesar Salad
Homemade Italian Dressings
3 No Oil Salad Dressings
Vegan Ranch Dressing
Kyle and Athena
Welcome to our Farmstead Journal. We warmly invite you to read along as we share our journey as we learn and grow more authentic is our care and honor of the earth and all our fellow inhabitants, as we pursue our search for our own land and explore the meaning of homesteading and growing within plant-based/"veganic" principles. We seek deep authenticity, true peace, sanctuary for all and simplicity as our continual journey of learning and growing as a family.