March 2016

It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light and winter in the shade.

Charles Dickens

Doesn’t this kind of sum up March so far?  We have been fortunate to have had, for the most part, a fairly mild winter, and March has begun just as beautifully.  The sun has begun to shine strong and this has brought on some nice growth in our high tunnels.  We have gotten many other vegetables started in the greenhouse and the brilliant sunshine has certainly helped move things along.  We are looking forward to bringing you some wonderful produce this season!  Once that wind blows, or the night comes though,  you remember it is still only early spring in upstate New York, and we may still have some cold weather ahead of us.  Our piglets are still in the barn with their mom and we bring the expectant cows in when it is time for them to calve.  There are still row covers on the plants in the high tunnels…for added protection from cold nighttime temperatures.  Our greenhouse is providing heat to the tiny seedlings.  Our baby chicks also have heat lamps and the protection of being inside the barns.  There is so much evidence that spring is here, however!  The peeper frogs made themselves heard for the first time here down by the ponds Tuesday night.  The saying goes that we will have only three more freezes after the peepers are first heard.  The birds are singing more and the days are noticeably longer.   We hope you will join us again this year for some of what we think is the best quality, healthiest, freshest and most delicious food around!

 

Produce Available for March

Early Spring Salad Mix,  Baby Kale,  Baby Chard,  Carrots,  Arugula,  Red Kitten Spinach,  Beets,  Red Onions,  and Radishes

Tangerine and Roasted Beet Salad with Feta and Pistachios

1 bunch beets, scrubbed and trimmed

4 cups chopped baby chard, arugula or salad greens

8 tangerines or clementines

1 Tbsp sherry vinegar

1/4 tsp Dijon mustard

1/2 tsp sea salt

freshly ground pepper

6 tsp extra virgin olive oil

1/4 cup crumbled feta cheese

1/4 cup coarsely chopped toasted pistachios

Preheat oven to 375.  Wrap scrubbed beets in foil and place in a small baking pan.  Bake until tender.  Unwrap and cool.  Slice beets into wedges.  Rinse and drain greens.  Grate 1/2 tsp zest from tangerines.  Peel tangerines and divide into segments.  Set aside.  Combine the zest with vinegar and, mustard, 1/4 tsp salt, and pepper to taste in a medium bowl.  Whisk in 4 tsp oil.  Add the sliced beets and toss to coat.  Let stand for 15 minutes.  Heat the remaining 2 tsp oil in a large nonstick skillet over medium heat.  Add the greens and remaining 1/4 tsp salt.  Cook, stirring until just wilted, 2-3 minutes.  Divide the greens among 4 salad plates.  Top with beets, fruit, feta, and pistachios.  Drizzle with any remaining dressing.

adapted from Eating Well, March/April, 2016

 

The Best Vanilla Custard

8  Eight Mile Creek Farm egg yolks, at room temperature

2/3 cup sugar

1/2 tsp vanilla extract

pinch of salt

2 vanilla beans

3  1/2 cups milk

Preheat oven to 325.  Put a full kettle of water on to boil.  Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl. Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a saucepan.  Add the bean pods and milk. Bring to a gentle simmer over medium heat.  Slowly whisk into the egg mixture.  Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).  Place 8  6-oz. ovenproof baking dishes or ramekins, in a large roasting pan that’s at least 2  inches deep and fill with the custard.  Pour the boiling water around the baking dishes until it comes about halfway up the sides.  Cover the pan loosely with foil.  Bake the custard until set around the sides but still a bit wobbly in the center 30-35 minutes.  Transfer the baking dishes to a wire rack and let cool to room temperature.  Cover and refrigerate until cold, at least 3 hours and up to 3 days.

from Eating Well, March/April 2016