CSA memberships available for the 2012 harvest season

Things are quiet now on the farm, at least from where I stand. Jim and our hired hand Steve have been busy building a second hoop house to start seeds in March. Jim is hoping to get some early tomatoes going in it as well. The big plastic hoop house in the field by Cinti.-Dayton Rd. has been adapted to house meat chickens. Hoping it holds up well to predator exploration.

This weekend Jim and I are off to the OEFFA conference in Granville. Take in a few sessions and connect with the many organic growers in this area. Nice little get away with some enjoyable learning involved.

In another week my routine will CHANGE to include seeding trays for the crops on the farm. Almost everything gets started in the hoop house that we put in the fields and I'm hoping to have extra transplants available for gardeners to sell through The Feed Barn.
Up until two years ago I have grown the most beautiful transplants, but the past two year something went afoul causing major growth issues. I'm hoping I found the problem (reusing trays that can harbor very destructive microscopic fungus) and I'm back in business of growing beautiful transplants. 

We do have memberships available and we also have a few opportunities to get more involved on the farm. Curious? Get in touch. We'll talk about it.

Here is a recipe I think might go well with our foraged greens around mid spring but for now you can just use spinach.

Linda

Enjoy the recipe. It's adaptable.

Spinakopita

Sauté lightly in olive oil or butter:

1 onion chopped coarse or fine

1 lb. spinach, frozen or fresh

after sautéing sprinkle a scant 1/8 tsp. nutmeg, 1/4 tsp. salt 1/8 to 1/4 tsp. fresh ground pepper

Combine:

1 C ricotta, or cottage cheese

2 eggs slightly beaten

3/4 C crumbled feta cheese

12 sheets phyllo dough divided into thirds

Place 6 phyllo dough sheets, separately, on the bottom of a greased 9x13 inch cake pan.

Drizzle a few tablespoons of melted butter over it and sprinkle with toasted seasoned or not bread crumbs.

Spread spinach ingredients over phyllo dough.

Spread cheese ingredients over spinach.

I usually add another sprinkle or two of crumbs to help absorb liquid.

Cover with 6 phyllo sheets and gently tuck in slightly around edges.

Give it a pretty look by drizzling with butter and sprinkling bread crumbs.

Place in a 375 oven for 35-40 minutes.

Let it cool about 10 minutes, cut, and serve.

Good cold too.