Promising Weather Ahead

If you can count on a fifteen day forecast, we're thinking May will be just as good to us as April. As of today, we have a good chance of rain this week and highs staying in the high 80's. This is a very good thing, because as you can see from the photo, it doesn't take long for the 30 mph wind and no rain for two weeks to take it's toll on the soil. Keeping the soil moist is so vital not only because it helps control the soil temperature, but moist soil also works to activate everything in nature that works as aids feeding root systems and producing amazing food. Because I began farming at the beginning of a rough, two year drought, I was able to watch the impact of rain this fall and winter change the soil all over the farm like I had never seen it. I often joke with my friends who are parents that I may not have kids yet but I do have a farm, which also takes a lot of nurturing, planning, and patience. I can't describe the pride I experience when harvesting parsnips, garlic, onions, leeks, and carrots to find big patches with large families of worms working through the soil. If you ask most farmers out there what the most important factor in their work is, I feel safe saying most would quickly respond, soil nourishment and preservation. We can only do so much though, the rest is up to li'l miss Mother.

Serpientes, Patos, y Gatos

Snakes, Ducks, and Cats This year while wandering around in the canyon David has crossed paths with three corral snakes, yep, they were red and yella', but thankfully they didn't want to kill my fella'. After Adam's run in with a young rattler last year we are all more cautious as this snake season approaches. David has already caught three rat snakes (photo) working their way towards the baby layer chicks we are raising and another buffet table, the nesting boxes for our ducks. While I agree there isn't quite anything like a pastured duck egg, I certainly don't want to share them with the reptiles who are allowed passage around the farm. See as farmers, we recognize the good work that these some what unnerving occupants accomplish saving hundreds of pounds of produce from nibbling little mouths of field mice. I think we've all learned a valued trick of the trade to always have a big stick in hand and check under, as best you can, those big winding squash plants that make such sweet refuge for the wildlife around us. Good news! We have two of the sweetest barn cats here on the farm. There is Gus, the brother, and Ophelia, the sister. Don't worry we're not looking for a home for them, we're celebrating! Both Ophelia and Gus can often be found hunting up in the corners of the barn or lying around in a cool spot. But, for the past few weeks Ophelia was the only one around in the morning begging for food and jumping on the keyboard as I tried to check e-mails. Last night I headed back to the barn to change my laundry and lo and behold, skinny little Gus has returned! Who knows for how long, as I now recognize he will continue his adventures, but for the time being I am so happy Ophelia's brother has returned. They'll have plenty of time to catch up and bath and maybe hunt some mice together before he decides to roam the hillside again. Ahhh, to be a country cat! P.s. Gus is fixed, so don't worry he won't be procreating on his adventures! One more quick little story I like to tell... Before coming to work at the farm both David and I possessed very elementary Spanish skills, something we both wanted to change. Last spring as we were working on new vocabulary 40 baby ducks were ordered to ramp up our egg production. David and I were pretty excited, as it is hard not be over little, tiny, baby ducks with those cute, little bills and yellow feathers, so he was sharing this information with one of the guys who was around the ranch that only spoke Spanish. The conversation went like this ... "Estoy muy feliz, manana hay 40 gatos viene al rancho!" interpretation " I am so happy, tomorrow there are 40 cats coming to the ranch!" See what he wanted to say was "pato", but instead this poor guy found me and was very concerned about the logic in bringing 40 kittens to the farm. I can only imagine the thoughts flying around in this guys head as he thought out the reason someone might want 40 cats around.

Baby Artichokes

How To Purchase and Prepare Baby Artichokes: Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth. Baby artichokes are sold in plastic bags or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most have no fuzzy choke. Bend back lower, outer petals of artichokes until they snap off easily near base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom). Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems. Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice. Recipe: Lemon Vinaigrette (see recipe below) 12 baby artichokes 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper to taste Prepare the Lemon Vinaigrette; set aside until ready to use. In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking. When cool, cut the baby artichoke in half lengthwise, sprinkle them with olive oil, and salt and pepper to taste. Prepare barbecue grill. Cover barbecue with lid, open any vents, and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned. Pour the Lemon Vinaigrette over grilled artichokes and toss. This can be served right away, but it is much better if allowed to sit for an hour for the flavors to mingle. It will keep, covered and refrigerated, for about 3 days. . Makes 4 servings. Lemon Vinaigrette: 1/4 cup fresh-squeezed lemon juice (about 1 lemon) 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 2 tablespoons chopped pitted black olives Freshly-ground black pepper to taste In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives, and pepper; whisk together well. info and recipe found at - http://whatscookingamerica.net/Vegetables/GrilledBabyArtichoke.htm

Wimberley Farmer's Market Has Moved

We just participated in the second market at our new location, 14050 RR 12, and if you weren't there yesterday then you missed Thunder Heart Bison's first visit to the Wimberley Farmer's Market. Join us next week for meats, potatoes, onions, squash, kale, garlic, lettuce, carrots, beets, broccoli, blackberries, and possibly the first week of peaches!

Sunset Valley Market

For everything there is a season including the season breaking through at the Sunset Valley Farmer's Market at the Toney Burger Center on Saturdays from 9-1. The market is still alive and strong with more food vendors than ever! This week we will be moving into the grassy area so look for Adam in the big teal tent. Tell one friend and bring another, it's a great season to shop the local abundance!

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