Eight Mile Creek FarmHappy New Year 2016!!
“We will open the book. It’s pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.”
Edith Lovejoy Pierce
When the farmhouse windows are coated with a thick layer of ice on the inside, and the livestock have icicles hanging from their nostrils, and the water lines are all frozen, I guess we can say that winter has officially come! We were spoiled with 50 and 60 and almost 70 degree weather all the way through Christmas, and now that 60 degree temperature drop feels even more severe! From mud up to our mid-calves, to ice, I guess its about right…humbled again by the forces of nature! It is right about now, as the cold and early darkness force us into the house early, that we take inventory of the past year. What did we learn? What worked well? What could be better? What new ideas could we add to make the farm more sustainable? 2016 is truly a blank book right now filled with opportunities. We hope you will continue with us on the journey through this new year!
Produce for January
Winter Mesclun Mix, Frost-Kissed Kale, Turnips, Beets, Dragon Carrots, Daikon Radishes, Arugula, Onions
Wildfire makes friends with Jenny….He lost his companion just before Christmas and has been a bit lonely…we’ve been giving him extra attention and treats.
Thai Vegetable Salad
1 lb daikon radishes, peeled and cut into matchsticks
1/2 lb carrots, scrubbed and cut into matchsticks
1/4 cup Thai chili sauce
Combine daikon, carrots, and salt in a colander. Toss to mix. Let drain for one hour. Rinse well. Transfer veggies to a bowl. Add the chili sauce and toss to coat. Let stand for at east 30 minutes before serving.
from Recipes from the Root Cellar
North African Turnip Salad
1 bunch turnips, shredded
2 carrots, scrubbed and shredded
1/4 cup minced red onion
2 clementines or small tangerines, peeled, seeded and chopped
1/4 cup extra virgin olive oil
3 Tbsp lime juice
1/2 – 2 tsp harissa (or chili paste or hot sauce)
sea salt and freshly ground pepper
Combine turnips, carrots, onion and clementines in a large bowl. Sprinkle with salt and mix. Set aside for 30 minutes. Combine oil, lime juice, and 1/2 tsp harissa, and mix well. Season with salt and pepper. Pour dressing over veggies and toss to coat. Let stand at least 30 minutes and adjust harissa and seasoning if desired.
from Recipes from the Root Cellar
Kale Salad
2 Tbsp sesame oil
3 garlic cloves, minced
1 1/2 inch piece of fresh ginger, peeled and minced
1 bunch kale, thinly sliced
1 carrot, scrubbed and shredded
2 Tbsp tamari or soy sauce
1 Tbsp rice vinegar
1 Tbsp toasted sesame seeds
Heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook, stirring constantly, about 30 seconds. Add kale and carrot and saute until kale is wilted, about 1 minute. Add tamari and vinegar, cover and cook another 3 minutes. Transfer to a serving bowl and sprinkle with sesame seeds.
Guess who I am?
“People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas.”
Author Unknown
