Whoa! 2025!?
Happy New Year! I hope everyone has been playing in the snow. Sounds like Bachelor has more snowpack than anywhere else in the lower 48. Is that real? We’re out here in the mud, watching next year’s irrigation allotment stack up in the mountains. Very exciting. Fingers crossed, it holds.
Mud on the farm is real. I have increased compassion for the valley farmers who would scoff at our mud. I must say that we’ve put a lot of effort into our infrastructure for our animals and we realize the benefits this time of year. All the pigs and poultry are under cover and snuggled in as the rain pools and flows on by.
Our winter storage crops are happy. Momo found an ethylene scrubber that is helping the squash, onion, and garlic storage so much. We packed delicata for ya’ll this month. So fun. Remember to eat the skin on these little guys.
Please let us know if you have any questions and we will see you on Thursday in Sisters and Bend or Friday (11-5) and Saturday (9-3) at the Farm Store!
~ Sarahlee and the Farm Crew
Meat this month
Large:
+/- 2 Ground beef
1 ground pork
1 bone in pork chop
1 pack ham slices
1 whole chicken
Small:
+/- 2 ground pork
1 bone in pork chop
1 pack ham slices
A bit of inspiration
We’re featuring the parsnip this month. Don’t worry, its the only parsnip you’ll see all year. We are lucky to have them this year. Last year it was our only complete crop failure. They’re pretty big. All our veg is pretty big. I peel and quarter long way and cut the core out like a pineapple. Parsnips are great roasted with other roots. They make a really nice purée to go under flavorful veg or meats. You can cube em up and put them in a soup. I gotta say, I’m worried I am going to sound like Forest Gump in these. Anyway, treat it like the special guest that it is.
