Daffodil

In the Greenhouse

Tomatoes and squash growing in the green house.

New Ducks

I have four adorable baby ducks. They are Khaki Campbells and are supposed to be good for laying eggs. I am hoping that I ended up with one male and two females, so I named them accordingly. They are Mr. Darcy, Miss Matty, Little Dorrit and ... well actually I can't think of a fourth name. So I am still thinking.

Planting Potatoes

We have been very busy this past week working in the garden; planting weeding, and watering. Planting potatoes took up quite a bit of that time. We planted 24 rows. We have several varieties including Yukon Gold, Russet, Red Norland and Fingerling.

David loves to help us plant things, especially onions and potatoes. His method of planting potatoes is to take as many as possible and put them in on area(most likely the path) then try to bury them. It is very cute so I had to snap some pictures. After I took the pictures though I replanted his potatoes.

Spring Greens

We have been enjoying delicious and resh greens from the garden this past week. I have been enjoying using them is some different recipes. I thought I would share a few with you.




Pasta with Mustard Greens

1 lb small pasta
1 small steak thinly sliced
1 bunch mustard greens
1 bunch green garlic
1 small onion
1 lemon
3 Tbsp olive oil
Salt and pepper to taste
Cayenne pepper

Cook pasta according to package directions, drain and toss with a little olive oil.
While pasta is cooking heat olive oil in a skillet and sauté steak until browned. Chop mustard greens, green garlic, and onion. Add onions and garlic to pan, sauté. Add mustard greens and continue sautéing until greens are just wilted. Add salt and pepper to taste and a dash of cayenne pepper. Grate the zest from the lemon then squeeze the juice. Combine with other ingredients and toss with pasta, adding more olive oil if needed. Serve and enjoy!

Mizuna and Mustard Green Quiche

1 unbaked pie crust (see recipe below)
Olive oil or butter
1 small onion
1 large handful fresh mizuna
1 large handful fresh mustard greens
1 large green garlic
5 farm fresh eggs
1 cup milk
1 cup grated cheddar or jack cheese
Salt
Pepper
Dash of nutmeg

Sauté onion and green garlic in oil or butter until tender. Add chopped mizuna and mustard greens. Sauté until wilted. Layer vegetables and cheese in pie shell. In a mixing bowl beat eggs and milk until well blended. Add salt and pepper and a dash of nutmeg. Pour into pie shell. Bake at 350 degrees F for 35 minutes or until knife inserted comes out clean. Cool 10 minutes before serving.

Whole Wheat Pie Crust

makes two 10 inch pie crusts

2 cups whole wheat flour

1 ½ sticks butter, cut into small pieces

½ cup cold water

Cut butter into flour using a pastry blender or your fingers, leaving some of the butter in fairly large pieces. Pour in most of the water while stirring with a fork. Add the rest of the water until dough comes together in a clump. Divide dough in two. Roll out on a floured board until about ¼ inch thick. Fold into quarters and transfer to pie pan. Trim edges and pinch with thumb and forefinger to finish.

Spring Green Salad with Tomato Basil Dressing

1 bag salad mix with mustard greens

1 bunch radishes

1-2 small green garlic

1 handful dried tomatoes

1 cup olive oil

½ cup apple cider vinegar

1 clove garlic, crushed

½ tsp. dried basil

Salt

Pepper

Place salad mix in bowl, tearing any large pieces. Chop radishes and garlic greens, sprinkle over the top. Combine all other ingredients in a blender and blend until smooth..Toss with salad or pour over individual servings.

Tomato Hoophouse

We just put up a new hoophouse for growing tomatoes, peppers, squash and cucumbers in. I am planning to transplant tomatoes into it this afternoon. Here is a picture of it partially up. I will put some more pictures up with the tomatoes in it.

First Farmer's Market

Well, here we are again, the beginning of the Farmer's Market season. We are so excited about this season. Our first farmer's market is this coming Wednesday, May 11th in Colville. We will be bringing lettuce, spinach, mustard greens, mizuna, radishes, turnips, pac choi, and green garlic. We look forward to seeing you there!