oh, spring. where art thou?

I realize it's the end of February and it snowed this morning. But I can't take it anymore. I've been shopping for a Spring wardrobe for weeks now. I've bought seed for the garden. And now we have some sweet corn growers that will be selling produce with us this year. The BEST sweet corn in Sarpy County. I want Spring! Spring means we will be planting. Windows can be opened. May Day Baby parties will be happening. Weekend farm stands. Fresh greens.
This season, in addition to Sarah and David's sweet corn,  we will have a some new offerings...a punch card for Loyal Customers, a weekly farm stand in Gretna, and a farm stand in Midtown. We will have online ordering/purchasing via this site and Facebook again, too.  We'll be narrowing down our growing list this week and I will be making the March monthly plan, too. Stay warm today and dream of Spring.

simple spaghetti with kale, lemon, and garlic | pinterest test

January is the month of new beginnings and resolutions, but it is also the month the seed catalogs arrive with mammoth force. Seed catalogs make me long for Spring and make it very difficult for me to stay in the moment. I have lists upon lists laying about planning our garden, spring cleaning, and the kids' birthdays. I have paint chips on the front door. I'm constantly looking into the future in January. It's time for me to take a deep breath. Whew.
This recipe I made several times last Spring. It is one of those few Pinterest recipes that comes out spectacular the first time. It's a great one for the days when it seems the greens won't stop coming or even when you forgot a bunch in the fridge. It's also great when you long for Spring, as I am now. My husband loved it as a side to a grilled steak. It is, however, a wonderful main dish. Adjust the quantities of the ingredients based on how many eaters you have and your taste.
...
Simple Spaghetti with Kale, Lemon and Garlic
Adapted from Jess Thomson
Spaghetti
Kale
Olive Oil
Garlic, sliced thin
Salt
Pepper
Parmesan
Juice from fresh lemon
Prepare spaghetti. When it is almost done, saute kale in olive oil until almost crisp. Add garlic and cook until fragrant. Drain pasta and add kale. Season with salt, pepper, lemon juice, and parmesan. Serve immediately and dream of Spring.

GSW {garden say what}: menu threeeee!

romaine salad with greek yogurt taztziki

holy smokes.  it is june and the gardens and markets are offering a bit more then just greens and herbs in our part of the world.  but, man oh man, i cannot wait for peppers. and tomatoes, eggplants, green beans, cukes, squash, melon, and pole beans.  so this week's menu is based off what is available, but also a little wishful thinking with what is on sale in the grocery store.  i am also experimenting with the format of the menu presentation this week. let me know your thoughts.  hope this menu helps a little with your planning next week.

menu...
1. stirfry chicken and broccoli rice
{andrea makes this for her family and they love it.  hendrix was there last week and loved it which is amazing since he normally avoids meat.  she reserves the marinade, cooks broccoli in oil in another pan, and adds the marinade to the broccoli when it is almost done.  then she mixes the chicken and rice together and serves on rice}

2. bacon wrapped chicken tenders on romaine with red peppers and tzatziki sauce for dressing
{just make the recipe as directed and use leftover tzatziki sauce from this week's greek burgers, otherwise, it is just as great with a mustardy vinagrette}

3. tacos (your choice of filling - we'll be doing pork because i have some frozen in the fridge) with black beans, rice, mango, and cilantro {this meal is especially easy if you throw some meat and taco seasoning in the crockpot in the morning...even easier if you go vegetarian and fill the tacos with beans + rice or use frozen leftovers}

4. personal pan pizza night: swiss chard with egg, chard & shrooms, chard & sausage
{swiss chard, eggs, cheese, mushroom, olive oil and italian sausage are the building blocks.  let the diners make their own pizza by splitting dough up and rolling out for each diner}

5. homemade sloppy joes with turnip chips and fresh fruit

sweet treat...
homemade pudding pops!
make popsicles with your favorite pudding mix {prepared} and fresh berries.  prepare pudding according to package directions, fill molds 3/4 full, add berries and freeze.  we love lemon pudding  pops with blueberries around these parts.

cool drink...
mint ginger slush

a walk in our gardens

after a much needed rain, i took some pictures of happy seedlings and ready to provide plants. these were shot in our back garden, as well as, our herb garden outside the front door. aren't you impressed with how i weeded and cleaned up for you? *wink* anyway, enjoy.

cherokee trail {black beans} pole beans

butternut squash

cucumbers

cabbage

it's hard to see but under those greens is a ginormous turnip.  softball size.

swiss chard + onions

butter crunch that needs eating + romaine

golden beets

potatoes in tires

strawberries

hendrix's pepper garden

sage, oregano, tarragon

baby chard pot

baby rosemary plant

back porch + tool storage

things i love this week

i will be installing a pallet herb garden and tomatoes at my brother's place today.  this is his family's first foray into edible gardening.  i really enjoy doing these sort of projects with first time gardeners.  although, it is getting late in the season, don't forget that clementine's can help you with your fall garden later this season or help get you started next year.  email us at clementinespandp@gmail.com.
.....
this week has been such a great week of discovery....here are some of the things & people i love this week.

• the new blog for parents wanting to feed their babies well: fueling super heros
• local abundance supports a general economy...go to the plant exchange, BIG DIG GIG, at the union for contemporary art.
• mark bittman's tedX talk. word, mark. word.
• oh darling a {mom + baby} boutique is carrying original and unique refinished furniture.  check them out not only for prego clothes and baby gifts but to decorate your home!
• speaking of homes and parents....best family + design blog i have found in a long time.  dos family.
• june is operation sandbox building and tire swing hanging time.  i am using this one for inspiration.
• meal planning via the garden and farmer's markets
• lemonade stand at olive us tv
• this blog post sums up why i heart the HMC so much.

....
here are this week's blog posts in case you missed them:
spring photos around the farm
preserve spring through canning, freezer cooking, jams, and more
meal plan using spring's bounty

preserve that bounty {spring edition}

can it be that we are already at the point in the growing season where some veggies are going to seed or are so prolific that we need to figure out what to do with it all?  and quick.  here in my part of nebraska, zone 5, we had a very mild winter, early spring, and all around kind of wonky season.  some of the farmer's markets even opened early because farmers needed to harvest and sell.  at our farm we have lots of collards, tarragon, oregano, arugula, kale, spinach, butter crunch lettuce, rhubarb, turnips, and mulberries.  so i have been devising and researching ways to preserve these goodies so that i won't have any regrets later this year when the garden has been turned over and it is too cold to even remember what fresh veggies taste like.....the rest i will harvest and bring to the heart ministry center for one of their pantry days.

pizza pockets...done the lazy and TASTY way.

.....
here's what i have done so far....

arugula pesto: i made some pesto with blanched arugula, olive oil, lemon juice, salt, parmesan, and almonds.  i froze about half the batch in ice cube trays, popped them out {once frozen}, and stored them in a plastic freezer bag.  i can then pop a few cubes into soups, stews, and sauces throughout the year or even thaw for a pizza base.  the rest of pesto will be saved for a pesto potato salad this weekend and pasta for lunches this week.

green stuffed pizza pockets:  i used my basic recipe found here.  this time they were stuffed with kale, arugula, spinach, caramelized onion, mushrooms, and cheese.  i par bake them, cool completely and freeze.  these are great for lunches, camping, road trips, or days when it is too hot to turn the oven on...they can just be popped in the toaster oven and reheated. 

quick lift turnips {middle eastern pickled turnips}:  a friend of mine gave me the book canning for a new generation and i have really been enjoying it.  i highly recommend this book not only because it a good starter to canning, but also shares lots of preservation tips beyond canning, like freezing.  it also has a wide variety of modern canning recipes that are categorized by season. this particular recipe was for a refrigerator pickle so it only took a few days before we able to enjoy our efforts.  i will be also trying a traditional canning recipe for cumin & paprika pickled turnips.

frozen kale: i simply washed my kale, dried it thoroughly, layered it up in a ziploc bag, and froze.  this can be used just as you would use frozen spinach. 

frozen collards: same as above.  also, i am thinking about trying a pickled greens with fresh chilies canning recipe.  i think it could really be great in the winter with some BBQ pulled pork. 

frozen rhubarb: clean, chop, & freeze.  make a pie in january when you really need pie.

rhubarb simple syrup: found here. keeps for about a month or so in the fridge.  add to lemonade, herbal iced tea, or sparkling water.  or better yet add it to cocktails.

what i have plans to do next....
strawberry tarragon jam
tarragon infused vinegar
grapefruit tarragon infused vodka
....these three will be surprise gifts for some of my favorite people in town.  also, if you could see the out of control situation that is my tarragon plant. yowza.

garden say what?

during the growing season, the menu planning goes a little differently. it starts in the garden.  we all know i am a firm believer in planning a weekly menu.  it makes grocery shopping easier and cheaper.  it makes dinner prep easier. it makes life easier.  i like to have anywhere from 4-7 meals planned depending on my week or week and half ahead.  leaving room for leftovers and dinner out.
right now, i have quite the bounty of  rhubarb, greens and herbs.  perhaps you all are in the same boat...with some asparagus, garlic, and peas (i don't because the rabbits ate mine) thrown in for good measure.  so i scoured the internet for you and this is what i came up with...naturally, it told me to use the word "herby". a lot.

1. collard, bacon and parmesan frittata served with a mixed green salad
2. kale cobb salad
3. pork chops with cherry rhubarb sauce on polenta with herby, sauteed sugar snap peas on the side
4. tarragon salmon with asparagus (use fresh herbs throughout the recipe)
5. collard, potato and sausage gratin* with an herby salad (see below)
6. pork tacos* in lettuce wraps with cilantro rice (see below)
7. linguine tossed with kale pesto

and for dessert?
rhubarb cinnamon polenta cake

need a cocktail?
spring smash::strawberry rhubarb cocktails with honey whiskey

enjoy these late bites of spring.  soon, the summer stuff comes in....
.....
collard, potato and sausage gratin
2 potatoes, thinly sliced
1 small bunch of collards, cleaned and chopped
3 italian sausage links, chopped
1 cup of shredded mozzarella
1 cup of shredded parmesan
salt
pepper
olive oil or butter
1 cup of milk
heat oven to 375 degrees.  in skillet, brown sausage and cook through.  meanwhile, combine cheeses in a small bowl.  grease 9x13 dish and cover bottom with a 1/3 of the potatoes.  season with salt, pepper, and a drizzle of olive oil or bits of butter.  scatter 1/3 each of the collards, sausage, and cheese (in that order).  repeat twice.  ending with cheese on top.  pour milk over layers, cover with foil, and bake one - 1 1/2 hours (depending on the thickness of your potatoes) or until potatoes are fork tender.  enjoy.

slow cooker pork tacos
1 boneless, pork shoulder roast
1 small can of tomato sauce
1 teaspoon of dried oregano
2 - 4 cloves of garlic, chopped
3 T. of chilies in adobo sauce, use sauce only and add up to two chilies (they are HOT!)
combine the tomato sauce, oregano, garlic, and adobo in a small bowl.  spread over pork roast and cook on low in your slow cooker for 8-10 hours.  shred with two forks and serve. enjoy!!

planning to be snowed in

photo: design mom

ever since the winter of '09 we have gotten real good at planning to be snowed in...even if we, ourselves, can get the drive plowed that doesn't necessarily mean that the county will come plow the road.  being that there are only three houses on this road for three miles and no businesses. 

sooooo...i always make sure to have plenty of food, milk, booze, diapers, and projects.  although, my whole house is one giant project so that isn't too hard.  and mike just plans on moving snow. secretly, i love being snowed in...except in 2009.  i did not love that because hendrix was 9 months old and had a fever of 103. scary stuff.
this weekend i am all stocked up.  here's what we will be doing to keep warm and busy....

• sledding and snowman building
• making red velvet cheescake brownies
• slow cooking banana oatmeal bread
• trying a new crockpot recipe....white bean, collards, and andouille soup!!
• finishing the "jet packs" for hendrix and jackson's birthdays
• coloring a t-shirt
• moving snow to make it to the volunteer fire dept.'s pancake feed at the legion hall in town
• planning our container garden (more on this next week)
• eating walking tacos and watching the superbowl

we hope you all enjoy the snow this weekend. check back here next week for ideas on container gardening, ways to be involved in the local food movement, and to hear about hendrix's birthday party theme. here's a clue: build.

wedding nesting

mike and i finally were married last friday, january 20.  it was an evening filled with the people we love showing us their love for us.   the weeks and THE week leading up to the big " i do" were mostly stress free and fun until we all caught a cold (weird, i know. we NEVER catch colds. insert sarcasm here) and then it wasn't so fun.  apparently, this how it works for every bride.  not the catching a cold but the not so fun part.  i find this completely ridiculous. 
.....
the most important things to say about our wedding and marriage so far are...

• our family + friends are amazing people.  words will never fully express the amount of gratitude we feel towards them.
• i love being married and love my husband.
• hendrix is a ham and should never have juice.
• our wedding was wonderful and was made greater by everyone there.

see what i meant about hendrix being a ham?  he was a total nutball the whole wedding. it was his party too. (whoops! all photos by cami rawlings of hurricane camille photography.)
.....
after a week of recovery, i finally feel like cleaning, organizing, nesting, and planning.  the whole house went to hell while i was crafting for the wedding.  i am going through every room and filling tubs with the stuff that doesn't belong there...for instance, why did i have two drills, 5 gallons of birdseed, and 5 egg cartons on top of the fridge? good lord.  i am also having dreams about spring and gardening.  pinterest isn't helping.  mike is continuing to clear out the overgrown brush and it is making gardens dance in my head.  i am considering doing more container gardening this year.  it is much easier to maintain and i am hoping to be busy growing a human come summer.  also, our town may be adding a community garden and i hope to be able to help with that...in addition, to consulting* home gardeners.  is everyone still organizing and feeling refreshed about a new year? who is busy planning their 2012 gardens?
*only i will be consulting this season and i still have a few spots available.  email me for more information or leave a comment below. xo!

mobbed

we got mobbed.  crop mobbed.  on saturday, april 9th grower extraordinaries, children of all shapes and sizes, family, and strangers descended on our farm. their cars filled the driveway.  their tools covered the lawn.  their spirit filled the air.  their laughter brought life to an almost forgotten place.  their bodies made the soil pop.  their fingers placed life giving seed into the ground.  their love of farming made a little, old woman smile.
the turnout and work done during our crop mob was so overwhelming.  i haven't really been able to process it or write about it until now.  most of the people, mike or i had never met before.  all of the mobbers brought life and beauty to a farm that we cherish and hope so much for.  so thank you from the bottom of our hearts. we hope that our farm gave you as much life as you gave it.  you are helping us make food accessible, building a community, and bringing back the food farm to america.
we hope those of you who didn't get out last time will make it to our next crop mob.  and mobbers who came last time?  come on, back!  we already miss you. xoxo

sunday, may 1st --- 11:30 to 4
Our last crop mob was so wonderful, productive, and fun. . .we thought we'd do another. Crop mobs are a wonderful way to meet your growers and to see where the food is grown. We will start a bit later to allow people to go to church and we'll follow with a BBQ. Vegetarian and meat eater options available. 

what we will be doing:
*we will finish up the signs that bring traffic to our farm stands (bring your creativity and good handwriting) - good for kids!
*we will continue planting veggies and pest deterring plants
* help plant the heart ministry center's plot
*build compost bins
*finish any planting in the cut flower/herb bed that needs to be done - good for kids!
*stamp our bags for subscription delivery & farm stand sales - good for kids!
*putting up fence 

what we need you to bring:
rakes
trowels
gloves
hammers
wheelbarrow 
post diggers
shovels

it's coming

spring.  she's almost here.  i know she is officially on the calendars, but the weather and universe have been saying another thing, if you ask me.  but she's coming and with her she brings a new schedule, a new life, and new seedlings.  mike started a new job this week.  a job that seems almost made for him.  it will be challenging and rewarding in all the ways he likes.  i left a job and solely committed myself to the farm.  the farm will be challenging and rewarding in all the ways i like. i feel as if we have emerged from our hard winters. . .and we are being reintroduced into a world where personal and professional satisfaction exist, financial and emotional security exist, and where life is no longer on hold.  our trials and tribulations have taught us so much.  we have emerged more compassionate, more empathetic, more generous, and a more thankful.  spring is here.  she will bring bounties of beautiful produce, lessons, community, food accessibility, and health.