Hot in the City…and everywhere else for that matter…

I am so not ready for school to start, but I do find myself thinking longingly about fall, and the ski/snowboard trip we have planned for Christmas. I guess after a long period of really hot, dry days, time just kind of runs together into one hot, humid memory. Kind of like the “dog days” of summer, except these doggy days have lasted all summer long.

One great thing though, have been the beautiful boxes that Doe Run Farm has put together all summer long. We are truly blessed to have such variety. I just want to say a heartfelt thank you to all our local farmers who have been putting in long hours in this heat. THANK YOU FOR ALL YOU DO JOHN AND JUDY!


Farm News
Hot, hot, and dry on the farm,

The CSA deliveries are running smoothly with only slight delays here and there due to traffic on delivery days.

The CSA shares are really beautiful at this time of the year. Everything in it's prime right now and that's how Doe Run decides when to have their CSA going on, when everything is in its prime in the garden.

Southern Peas are coming in now, and okra will soon appear in our shares. Peaches have been beautiful, but if you refrigerate them, they can become mealy and the fruit is not as tasty. It is best to use them while you have them--or freeze or can them!

Right now on the farm John and Judy are just "maintaining" everything, as they are really busy now. When CSA is going on, their hands are full, just harvesting, cleaning vegetables, packing the CSA shares and getting them all delivered to the 13 delivery sites. In addition to John and Judy, they have one full time employee, one part time employee, and occasionally their young Grandson

Crop failures this year were carrots and tomatillos. Carrots were planted more than once, but it was poor germination on both occasions. Some type of insect invaded the tomatillos before John and Judy could get them under control using organic methods. They are history unfortunately. Judy had planned to have them for salsa verde this summer, but her plans have now come and gone. Farmers can't expect to win all the insect battles on the farm, but they still try!

The Delicata squash is beautiful this season and so delicious. Just bake, butter and enjoy! Can't be simpler than that! They are good enough that with a dab of honey or maple syrup, you can eat them as dessert!

Recipes
Baba Ganoush
2 medium sized eggplants
1/4 cup plain yogurt
2 to 3 garlic cloves
2 tablespoons lemon juice
2 tablespoons olive oil
Salt to taste
Place eggplant on cookie sheet. Bake in 400-degree oven until skin is crinkly. Cool and peel. Place in blender. Add yogurt, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt. Serve with corn chips, bagel crisp, pita chips, or toasted rounds.

Peach and Summer Berry Crisp
2 peaches, thinly sliced
1 cup blackberries
1 cup blueberries
2 tablespoons lemon juice
Topping

Put fruit into bowl. Toss with lemon juice. Divide fruit between four ramekin containers. Sprinkle with topping. Press topping lightly down into cup. Bake at 350 for 20 minutes or until fruit is bubbling and topping is golden. Serve with scoop of favorite ice cream.

Topping
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1/4 cup coarsely chopped pecans
1/3 cup rolled oats
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup unsalted butter, cut into small pieces
In a bowl, stir together the flour, cinnamon, nutmeg, salt. Add the pecans, rolled oats, sugar, brown sugar, and butter. Rub together all the ingredients between your fingertips until they are evenly distributed and the mixture is crumbly and resembles coarse breadcrumbs. Set aside.

The most wonderful time of the year…

Blueberry, blackberry and peach season is in full swing! The fruit is ripe, beautiful, delicious and can be used in so many ways! So easy to just pop into your mouth. Enjoy the bounty while it lasts!




Farm News
John and Judy are in the process of cleaning out the high tunnels, pulling up all the old plants, raking out debris from the plants so as not to harbor insects over winter. Once they are totally clean, the ground will be fertilized using organic fertilizer, the beds reshaped, irrigation tape laid down, and then they can begin to plant the winter crops. The same process goes on in the fields once the last planting is completed there. They are still planting a few more crops outside in the fields, so it will be awhile before they are gleaned and cleaned up.

The farm had an irrigation pipe break this week, but John hopped to it and got it repaired quickly. No damage done thankfully.

As we all can attest to, it’s been hot this summer. It's been dreadfully hot working on the farm the past few weeks and we all really need rain. All farmers do right about now.

Doe Run lost one of their helpers that began work with them this summer, due to babysitter problems. Too bad too, since she worked hard and followed directions very well, which is extremely important on an organic farm.

A precious little kitten found its way to the farm this week, just weaned from its mother, Judy thinks. The kitten is really pretty, and has the biggest beautiful eyes! She is a little tabby kitten. John and Judy have been keeping her in a large animal carrier on their screened porch and when they let her out, she has the best time playing, especially with two wiffle balls they put out for her to enjoy. She is so gentle and would make a wonderful indoor pet for someone that would like the companionship of a cat. She is quite affectionate. Doe Run already has 3 cats, so they are willing to give her to someone providing they will take good care of her.

The farm's CSA is going full speed ahead, with the boxes being quite full at this time of year. John and Judy feel so fortunate and blessed to have had such a good year for growing vegetables, and having access to outstanding fruit and berries for their CSA families. Everyone seems to be enjoying the fruits of their labor and that's the goal at Doe Run Farm.

Next month Judy will be posting information on the website about the upcoming winter CSA season. It’s strange to think about that in this heat, but before you know it the seasons will change again. Doe Run is already getting inquiries about the winter season from some folks that didn't get a CSA summer. The information should show up at www.doerunfarm.com in mid August. Judy encourages early registration to reserve your share of the winter harvest.

Recipe

Tomato and Cucumber Salad
2 ripe tomatoes – medium dice
2 cucumbers – peeled and medium dice
10 basil leaves - minced
4 fresh mozzarella mini-balls - sliced
Salt and pepper to taste
Balsamic vinegar

Place tomatoes, cucumbers, basil, and cheese in medium salad bowl. Add salt and pepper. Drizzle balsamic vinegar over the ingredients. Toss and serve immediately.

Serves 4

Merry 4th of July

The weather is wonderful today. Just in time for the 4th of July weekend. Kinda makes me feel giddy. Maybe because it reminds me of the summers of childhood. Summer still feels like a much-needed vacation for me. And a holiday in the middle of summer must make it the best holiday of all. Everyone enjoy and be safe!




Farm Happenings
Berry and peach season are here, just in time for the 4th of July! The CSA shares will have one or the other, showing up in your boxes!

It’s been very dry on the farm, we all need some rain! Judy talked with a neighbor that lives less than a quarter mile from them and they have had rain every day for the past week, Doe Run Farm had none as of Sunday.

All the crops, despite a lack of rain are looking good. There is an abundance of summer squash, cucumbers, beets, tomatoes, onions and cabbage so far this summer. Bell peppers this year are gigantic and great for stuffing! The heat sure agrees with those peppers! The jalapenos have been extra hot this season! Doe Run is planting more tomatoes for a late crop this year so we can enjoy them for as long as possible.

The flowerbeds and the area surrounding the greenhouse finally got weeded, and things look a lot better around the farm. Weeds have a way of taking over an organic farm in a hurry.

The fig bushes are really growing. Judy was worried they wouldn’t make it through last winter, being newly planted and all, but they look wonderful. Barry mulched them heavily last winter after the first light freeze. Judy is most anxious to see some figs on them. There’s nothing like a fresh fig in her opinion. Last year when they had the chance to visit their son Michael that lives in Virginia, they took a side trip to Monticello. They had magnificent gardens there and a beautiful fruit orchard. Judy sampled a couple figs and fell in love with this fruit. She had to have some fig bushes of her own. After a few tries, and failures, these have done very well. The pear trees are looking good too, loaded with pears this summer.

John and Judy are planting some rhubarb crowns this week. Hopefully this time of year, planting will not be too detrimental to them. Judy loves rhubarb, especially strawberry-rhubarb jelly on hot toast or biscuits in the wintertime!

If you haven’t become a fan of the farm on Facebook yet, do it today!

P.S. On Monday afternoon, John and Judy’s prayers were answered. A wonderful storm rolled through late Monday, no damage, just much appreciated rain, at last. Beautiful lightshow as well. Judy understands that sky to ground lightening is wonderful for the soil; she’s just not sure how this works though.

Recipes
I am adding two recipes today. One is my all time summer favorite…Peach Cobbler, and the other is because I’ve had so many requests for cabbage recipes.

Easy Peach Cobbler
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sugar, divided
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes cinnamon and nutmeg

Preheat oven to 375 degrees.

Melt butter in a 13 x 9 x 2 inch-baking dish.

In a medium bowl, combine the flour, 1/2 cup sugar, the baking powder, and the salt. Mix well. Stir in the milk, mixing until just combined. Do not over mix. Pour this batter over the melted butter, but do not stir them together.

In a small saucepan, combine the peaches, lemon juice, and remaining 1/2 cup of sugar. Bring to boil over high heat, stirring constantly. Pour the peaches over the batter, but do not stir them together. Sprinkle with cinnamon and nutmeg.

Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown. Serve warm or cold with vanilla ice cream.

Crunchy Cabbage Salad
1 large head of cabbage, thinly shredded
1/2 bunch green onions, chopped
2 packages Ramen noodles crushed into small pieces. Only use the noodles.
1 small package toasted slivered almonds
1 small package toasted sunflower seeds

Dressing
4 tablespoons sugar
6 tablespoons rice wine vinegar
2 teaspoons salt
1 teaspoon black pepper
1 cup salad oil

Prepare dressing ahead of time. Mix all ingredients in a jar and chill.

Mix cabbage and onions in a large bowl. Only when ready to serve, add the crunchy noodles, nuts, and seeds. Then add the mixed dressing, toss and serve immediately.

Nocturnal Surprise

Yesterday was pretty average insofar as most CSA delivery days go, at least until we got home last night after our last delivery. We got out of the truck, and started across the porch to the front door. John was a few steps in front of me and suddenly he turned around and said to me, don't go any further there's a snake up there. Well I thought it was just a small snake of some kind and when I looked closely, stretched clear across the porch floor, just under the step up right into the house was a five foot (at least) King snake. How's that for a welcome home! Thank goodness he wasn't the poisonous kind and I know they will keep those away, but it's not the kind of welcome you want after a long day's work!

Yesterday our CSA boxes were so beautiful and we were pleased to give everyone a dozen free range eggs straight off the egg farm. We had a nice visit with the farmer at his farm, that provided the eggs to us. They have a wonderful pasture for the hens to roam and scratch around on all day, every day. Turns out the farmer is from the next county over from where John and I grew up in Kentucky, talk about a small world!

Strawberry season has ended for us for the season, which makes me sad, but now we can look forward to the other berries and fruits of summer! I love all the wonderful food that our Creator provides for us in the summer months. It comes from our work in the soil, but God gives us the strength,the resources and the help of a CSA Community to bring it all to fruition! Next up, blueberries and blackberries. I have included a recipe for an easy home made Blueberry Ice Cream that I think you will enjoy! Till next time, don't forget to count your blessings!

Immediate Gratification Blueberry Ice Cream (from the Grist)
2 pints Blueberries,
1 and 1/2 C. Sugar
2 T. fresh Lime Juice
1/4 tsp. Salt
3 and 1/2 C. heavy Cream
3/4 C. Buttermilk
Fresh Mint leaves for garnish if you like (I like)
Puree the Blueberries with the sugar in your food processor or blender until "chunky", reserving a few for garnish. Mix in the rest of the ingredients and churn according to your ice cream maker manufacturer's instructions. Garnish with the fresh mint leaves to serve. Enjoy!

Memorial Day Weekend

It is the un-official summer kick-off weekend. School is out and neighborhood pools are opening. Time to clean off that grill and get together with friends and family. Lots of good food available at this time of year for a wonderful holiday meal.

Farm
John is wiring the Pavilion so that Doe Run can have electricity for any function on the farm. John and Judy are planning on having a workshop or starting farm tours from the Pavilion this fall. Judy will be driving the tractor to lift John up (in the platform on the tractor) so that he can reach his work areas. John was an Electrical Engineer before becoming Farmer John—he will do this job very well!

Today John and Judy picked up more work tables for the packing shed as they were running out of counter space for packing all our CSA boxes for delivery. The finishing touches have been put on the two new walk in coolers in the packing shed. They are great!

This week John and Judy will be cleaning out two of the high tunnels and planting crops in there that will tolerate summer's heat. John will be installing the new sand filter for the pump. That should allow the water they irrigate with to flow more freely and give them one less problem to contend with. It was an expensive fix (filter) but, should be worth it in the long run.

Doe Run has some gorgeous Savoy cabbage that will be showing up in CSA boxes soon, and Judy thinks it is the prettiest she’s ever seen! The summer squash and zucchini are looking wonderful. The chard, lettuce and broccoli are all doing very well too. All those yummy vegetables will be showing up in CSA boxes over the next few weeks, and before you know it, those luscious tomatoes will be here. I can't wait.

Unfortunately, it seems this may be a short season for strawberries. Doe Run has had some of the best strawberries this season, but with this heat, they’re not sure how much longer they will be around. After talking with other farmers in the area, the consensus is that they will be short lived. Judy says not to worry though, blackberries and blueberries are coming and we can look forward to eating them! When you eat what's in season, there's always something delicious just around the bend………

Recipe

Creamy Sweet Slaw
1 large cabbage, shredded
4 celery ribs, chopped
1 small green bell pepper, finely chopped
1/2 cup sugar
1/4 cup white vinegar
3/4 cup mayonnaise
1/2 cup evaporated milk
1 t salt
1/2 t black pepper

Combine vegetables in a large bowl. Stir together sugar and next 5 ingredients; spoon over cabbage mixture, tossing to coat.

Farm Happenings

It's been awhile since I have made a contribution to the blog, so I will try to catch you up on things going on here at the farm!

We have been busily planting more of just about everything, so far so good for our plantings, though we are a bit behind schedule, not much behind so far anyway. That can change though as plans often do around here. On any given day, what you have planned may have to be put aside for something more pressing.

I have just gotten off the tractor a few minutes ago. I drove while Barry and Susan, one of our helpers this summer, planted tomatoes and cucumbers. Boy is it hot out there today. We tried to do the planting fairly early, but it got hot pretty fast today! I had several run-ins with sweat bee's and wasps which is all you need while trying to drive down the raised beds in a straight line.

It looks as if we may have a pop up shower which really we could use, but not until we have a couple hundred heads of lettuce and that many bunches of turnips harvested and put in the chiller.

Overall things in the fields look pretty good right now, though we are fighting to stay ahead of our nemesis,the weeds. They are always a challenge on an Organic farm, we can't just go out and buy something to spray on them to kill them off. Some we can pull, hoe or weedeat, some we have to just live with.

John has been busy trying to stay ahead of the cabbage moths, that lay their eggs on cabbage, choi, broccoli and the like, and which in turn become cabbage worms. They flit around in the field like they own the place:) You have to spray them with BT often to keep them in check. If it rains after you've sprayed you have to come back and do it again, they are really persistent!

We have been having a time with our irrigation pump filter that cleanses the water from our irrigation pond. The filter keeps clogging up on us which has caused us problems. John informed me this morning that he has found a solution by purchasing a sand filter for the pump which should take care of the problem. Unfortunately that filter costs about $1500. Since it is heavy, I most likely will have to drive to Ky. to pick it up from the Supplier. What a way to start off a new week.

Our CSA Shares for this season are sold out and we are getting into the new routine with our new delivery locations. Please continue to check out our website often as we try to keep it pretty well up to date. We are adding new Recipes to our Recipe Archive most every week now for your use and enjoyment.

Time to run to the Greenhouse and give the plants in there a drink of water!

With Memorial Day upon us this week, we wish all of you a wonderful holiday weekend and we wish you safe travels if you are going to be away from home this weekend! Judy

Stormy Weather

Ah…preparing for a weekend of wild weather. While we certainly need the rain, let’s hope it doesn’t come all at one time, or bring destruction. My yard is starting to look a little parched, and the Harpeth River, a little low.

I will be running in the Country Music 1/2 Marathon Saturday morning and am hoping for a slight reprieve from Mother Nature. I credit my neighbor’s and my ability to get ourselves to this level of fitness with clean eating! Which, of course, includes, lots and lots of Doe Run Farm’s yummy produce.

Farm
Things are busy, busy on the farm, trying to get everything ready for the upcoming CSA season, and trying to get as much done as possible before the storms.

Judy and John are still planting blueberries along with thousands of vegetables this week. They planted about 4,000 vegetable plants, zucchini, summer squash, tomatoes, cucumbers, and tomatillos. The same number was scheduled for today, as long as the rain held off.

Judy attended an Earth Day Celebration Thursday, and talked to guests about Community Supported Agriculture and about Doe Run Farms being "Earth Friendly"

Doe Run had a great article written in the Huntsville Times Wednesday about the farm, and the article was titled "Earth Friendly"

One of the tractors had to be repaired this week, and parts had to be order since none were available nearby. A farm cannot do without a tractor; it's the workhorse of the farm.

Judy was invited to attend a Health Fair on Saturday morning. One of Doe Run’s CSA Volunteers will be manning the booth with her.

Judy is also seeding basil, dill, and lots of flowers this week

As time approaches for the CSA to begin, Doe Run has had a LOT of new registrants. It is a good thing they prepared another field for planting, this year they will need it!

Also, a talented CSA shareholder has designed a farm logo. It will appear soon on Doe Run’s delivery vehicles! Exciting stuff!

Recipe
Savory Summer Pie
1/2 (15 ounce) package refrigerated piecrusts
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
4 eggs
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into 1/4-inch-thick slices

FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork.
BAKE at 425 degrees for 10 minutes. Remove from oven; set aside.
SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
WHISK together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
BAKE at 375 degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.

Serve with a green salad and some fresh berries for a light summer meal.

April Flowers

It’s just such a picture perfect spring day in Middle Tennessee. Flowers are in bloom, birds are singing, and the hills are all green again. Spring is upon us and it is beautiful.







Farm Doings…

Planted: beets, carrots, chard, salad turnips, cabbage, broccoli, early tomatoes, bok choy, radishes, leeks, mustard greens, and kohlrabi. Wednesday, the spinach and arugula went into the ground, and next week zucchini and summer squash are being planted.

Completed: One of the two new walk-in coolers and the second is under construction.

Work in progress: Judy is still working on the design for the herb and perennial raised beds that will be located near the greenhouse. This task has taken more planning than she thought it would. Wednesday, she was planting a few varieties of basil, plus garden flowers.

Records for the CSA have been set up for this season, and Judy is now finalizing days, pick up times and routes for deliveries. All this information is on the farm website.

A CSA Guide for Doe Run shareholders will be electronically mailed in a week or two.

John and Barry have kept the tractors, planter, and mulch layer working well with regular maintenance.

The entire backfield has been prepared for planting, and the beds have been shaped, drip tape, and plastic mulch laid in preparation for planting more crops. Doe Run succession plants, so once something comes out, something else goes in. That way fresh vegetables are available all season.

Doe Run planted blueberries a few years ago, but at that time, they had no way of irrigating them and so many were lost due to the dry conditions of summer. Blueberries need regular irrigation in Tennessee. Since John installed a full farm irrigation system, getting them established should be easier this time around. One thousand berry plants were ordered this week, and they will arrive next week. The berries that are "buy in" for shareholders are from Lincoln County, and they have always been premium quality with outstanding flavor.


Recipe

Simple Blueberry Muffins

1 cup milk
1 egg
1/3 cup vegetable oil
2 cups flour
2 t baking powder
1/2 cup sugar
1 cup blueberries

Pre-heat oven to 400 degrees. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries. Gently mix the batter with only a few strokes. Spoon batter into muffin tin. Fill about 1/2 way.

Bake for 20 minutes. Serve warm

A State of Perpetual Preparation....

A flurry of activity has continued on the farm. Most of the week was spent building one of the new walk in coolers, and sowing more seeds. Some transplants were planted in the high tunnels. The walk in cooler was built "in place" where it will be used-- and that presented a few unique challenges in the construction. But, it all worked out and it looks great! One cooler down and one more to go!

The rains have caused planting in the fields to be delayed a bit. John and Judy had another "gully washer" last evening complete with sky to ground lightening and thunder boomers!

CSA registrations are still coming in on a daily basis. Someone actually called from Washington, D.C yesterday, and wanted to purchase a share when he got home from his business trip. He told Judy he was just checking to be sure shares were still available. This family had been CSA shareholders in another state before being transferred, and did not want to miss out on Tennessee's fresh food.

Doe Run Farms will be offering a "Baked Goods Share" as a value added option this summer for those in the CSA! The “Baked Goods Share” includes a selection of newly baked breads, sweet rolls, cookies, etc. All baked fresh and delivered with our CSA shares. No preservatives, no HFCS either! Good stuff! Good healthy snacks!

Recipe

I just realized that I have been on a potato recipe tear, but this recipe is so good, I just had to share it with you all. Next blog, I promise something else will be the main ingredient in the recipe I share.

In France, leek and potato soup is what a mom makes for her ailing child. This easy rustic soup sounds like the perfect cure.

Cream of Leek and Potato Soup

1 tablespoon butter
1 shallot, finely chopped
3 leeks, including light green parts, well rinsed and coarsely chopped
2 cups chicken stock, best if homemade
2 baking potatoes, peeled and cut into 1/2 dice
1/2 cup cream
Salt and pepper to taste

Heat butter in a deep saucepan over medium heat. Add the shallot and leeks, and cook, stirring occasionally, until soft. About 10 minutes.

Add the stock and potatoes. Simmer briskly until the potatoes are soft. About 20 minutes.

Puree using an immersion blender, or blend small batches in a blender. Add the cream. Season with salt and pepper. Reheat over low heat for 2 to 3 minutes.

Serve with sprinkled cheese, sour cream and fresh baked bread.

Outsmarting the enemy!

Today's sunshine got me started to thinking about the raised beds I want to make to plant herbs and perennials in this spring. I am especially thinking about how I can prevent the deer, and one smart groundhog from munching on my plants.That groundhog is huge, and if I ever catch him in those beds, his days are numbered.

Critters love newly planted things, as evidenced by the mouse that loves going after our greenhouse seedlings. They seem to prefer the larger seeds. So we are after them too:)Don't get me wrong, we love our wildlife, but destroying the garden, well, lets just say, we don't "cotton" to that 'round here!This year I plan on putting up some electrically charged netting around the new beds just to see if it has any effect on them. Fencing is about the only method that works to keep the deer out, but generally it has to be quite tall to do the trick. We have fenced all the acreage that we have in production with 8 ft.tall deer fencing and up to now anyway, has been very effective.It's quite an expensive fix though, and a quite a job to put up. I can only hope it keeps working over time, we'll see. It takes all the creative thinking you can come up with to outwit wildlife! They've been here a long time and have become very territorial. They think they are the landlord and they just let us live here:)

When I think about how I want to lay out the raised beds,I would like to have "themed" beds when I plant them out. I plan to have one or two beds in perennials and two or three beds in herbs. I have many favorite herbs and perennials. Since they will be in full sun, I will have to choose carefully which plants go where, along with which like it dry, and which like to be kept moist. Luckily most tolerate heat and don't require a lot of water. I have thought about planting a Jefferson garden, a Tea garden, a Culinary garden, a Medicinal garden,etc. Still in the thinking stage about this. It should be lots of fun, and pretty when finished. The layout is giving me some trouble, but I need to move along on the project, so the planting can begin! After all the work that will go into these beds, keeping critters out will be one, if not my main priority.

We are doing lots of planting right now on the farm, and sowing more seeds, which is an ongoing thing around here. About the only time we aren't sowing seeds is in late November and December. The rest of the time, something is generally being sown since we grow all of our own transplants for use on the farm. That way we have better control of the quality of the plant that goes into the ground, plus we can grow a larger variety of things to offer our CSA shareholders.

Before long the forsythia will be in bloom and for me that's the real sign that spring is here, for good! Our flowering quince bushes are full of buds and they will soon burst open and give some much needed color around here after what has been a long, cold winter season.

For those of you blessed with Oakleaf hydrangea on your property, you may want to prune it now or in the early spring. If it experienced winter die back, prune it back to below the point of injury, so that it will flourish again for you. I love any kind of hydrangea! I could plant them all over the farm, they are that pretty to me!

To all of our friends, we wish you a happy Spring season!

Spring Break!

Musings
As I was driving home today, I noticed that the daffodils are out. One day there is nothing, and then suddenly, pretty yellow flowers are everywhere. Daffodils are always the first sign of spring to me.

The trees are starting to look heavy with buds as well. I realize this because my allergies try to flair up. And for a change, rain fell from the sky rather than snow. The rumble of thunder startled me and my family awake the other morning. It took me a moment to figure out what all the racket was about, before I rolled over and went back to sleep.

Also, I find myself reaching for the brighter colors in my closet and ignoring the dark sweaters. Spring break kicks off this week for my family and we plan to spend a few days out away from civilization. Taking a much needed relaxing break from the hectic day to day. Thinking and waiting for those little green plants out on Doe Run Farm reaching towards the sky.

Farm Doings
Flying Saucers will be spotted this spring in Doe Run Farm's fields! Kohlrabi, our space ship vegetable causes you to gaze with amazement when you see them in the beds on the farm. Anyone with an Eastern European or Asian background, knows just how tasty the crunchy mild flesh of these eccentric looking bulbs are! Enjoy them either raw or cooked. Peeled kohlrabi bulbs are juicy with a delicate sweet flavor that I would describe as a cross between apples and very mild baby turnips. It is grown at Doe Run Farm in the spring and early to late fall season.

John and Barry are busy trying to get ahead of the rainy weather we are due for this week. Yesterday and today they have been laying plastic mulch and drip tape in the raised beds they had prepared. The transplants in the greenhouse are ready to go into the high tunnels, and more seedlings are germinating in preparation for planting in a few weeks. Carrot beds are being planted, and leeks and turnips will go in tomorrow in the tunnels also. Leeks are a new crop for the farm and we are anxious to see how they do this year. We are planting a lot of them, so here's hoping they do well! Leek and potato soup with a bit of fresh dill is dee-lish !

Judy is laying out the plans on paper for the raised beds that will be the foundation for the farm's herb and perennial garden. She is a big fan of Thomas Jefferson, after having visited his gardens at Monticello last year, and would definitely like a Jefferson period garden. Possibly some other themed gardens as well. The fig trees at Monticello were such an inspiration that she planted about 8 of them on the farm last year. So far they have come through the winter very well. It may be next year before they are of any size, but they look really healthy and they have grown.

Plans are being made for raising a lot of flowers this summer on the farm, just to enjoy the beauty of it, and to have a cutting garden.

Recipes
Why not make your own French Fries? These are easy and so much better for you. Just in time for Spring Time cookouts.

Oven Fries
1 1/2 pounds potatoes, peeled and cut into thin strips
1 T olive oil
1/2 t salt

Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings


Fancy Oven Fries
1 1/2 pounds potatoes, peeled and cut into thin strips
1 T olive oil
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper

Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings


Sweet Potato Oven Fries
1 1/2 pounds sweet potatoes, peeled and cut into thin strips
1 T olive oil
2 T chili powder
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper

Preheat oven to 400 degrees. Combine all ingredients in a bowl. Toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 25 to 35 minutes or until golden brown. Yield: 4 servings

Spring time is CSA time

Musings

Little things are starting to add up. Shoots and small leaves are timidly showing themselves. The sky is blue. Winter is losing its grip on Middle Tennessee.

Ah, springtime is just around the corner. Just about the time we all think we can take no more cold days, the season changes. It always amazes me, how Mother Nature works her magic.

And I always relish in the beginning of a new season. The movement from hot, humid days, to cooler crisper ones, and vice-a-versa. Now, don’t get me wrong, I love the beginning of winter and the things it offers, but I am completely over it, come mid-March. A perfect cycle. It’s nice to live with the seasons and enjoy what each one has to offer.

It is also that time of year to sign up for the Doe Run Farms CSA. Just the thought of all the fresh goodies makes me willing to deal with severe thunderstorms and the constantly changing weather that is springtime in Middle Tennessee.

Farm Doings

Lots of things are going on out on the farm in preparation for the upcoming growing season. Things unseen, but so very important to the bounty coming into our lives again in the summer.

Fields have been plowed in preparation for planting, which takes place as soon as it’s dry enough. John and Judy have been sowing seeds on a daily basis for some time now, getting transplants ready to go into the high tunnels. Repairs are still being made on tillers, maintenance continues on all 3 tractors, attendance takes place at food safety meetings, folks are registered for the CSA, office is cleaned out, feral cats are chased away, and CSA boxes and germinating mix is ordered. Insulation is also being put in the cargo trailer in preparation for adding a roof AC unit, and then shelving will be installed in the trailer to keep everything intact on the road delivery days.

Judy is planning an herb garden near the greenhouse, plus she and John will soon be clearing out the big shed by the high tunnels, adding electricity to the building and turning it into a covered pavilion for farm activities. They have a spring plant sale coming up on May 1st from 1 to 5 pm too.

Wow, I’m exhausted with all the activity going on out on the farm!

Recipes

This is a recipe that always helps me with the transition to spring. It is also an important meal to my family and me; a traditional Irish dinner with a So-Cal, organic, and locally grown twist.

Homemade Corn Beef and Cabbage

organic, grass-fed Beef Brisket, 3 to 4 pounds
whole organic cabbage, quartered
organic Carrots
organic Potatoes

Corn Beef Recipe
Make your own corned beef with spices and an easy brine, and skip the preservatives! Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef about 7 days before you plan to make your dinner.

Ingredients:

* 5 cups water
* 3/4 cups kosher salt
* 1/2 cup granulated sugar
* 1 tablespoon dry mustard
* 1 1/2 tablespoons pickling spices
* 3 cloves garlic, minced
* 1 fresh beef brisket, 3 to 4 pounds

Preparation:
Combine water, salt, sugar, mustard, spices, and minced garlic in an 8-quart nonreactive stockpot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.

Dinner
On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and bring to a boil. Skim off any scum, which develops on the surface. Reduce heat to medium-low, cover and simmer for 2 1/2 hours or until tender.

Uncover the pot and add the potatoes, carrots, and cabbage. Cover the large pot and cook until vegetables are tender, about 1/2 hour longer. Season to taste.
Serves 4 to 6.

ICE!

The weather is what's on every farmer's mind today, in our section of the country! As you know, the weather can, as they say, "make or break" you in little or no time. It can always delay your planting or field preparation for planting. Hailstones can wreck havoc on your crops and wind can flatten corn crops in a flash! We are experiencing a bit of a different problem here, right now. Ice and Snow.

We have been keeping a close watch on our high tunnels and greenhouse, to be sure that the bows that support them, are not bending beneath the weight of the snow we received yesterday and the ice from last night. John brushed the snow off yesterday and this morning as best he could, and we are just hoping for the best right now. If the snow or ice puts too much pressure on the bows, we will have to cut the plastic covering the frame to release the weight on the bows. Then, all the plastic will have to be purchased and replaced. We sure hope it won't come to that!

The one good thing that has come from this weather, is that the scenery in our valley looks like a Christmas greeting card, on which there is a beautiful winter scene pictured. This is something we can appreciate, and nature has provided it to us free of charge.

We now have a new family co-habiting with us at the farm! A litter of 5 feral kittens! They are wild, and will not come near us, but they do stick around long enough to eat Big Boy and Baby's cat food! The litter has Calico's and Tabby's. They are so cute, but we don't really need more cats! They have just been "dropped" which I think is a disgusting thing for anyone to do, but in the country unfortunately, it's done a lot. I frankly don't understand the mentality behind this myself. Never will.

Our CSA registration is in progress and we are anxious around here for a really good, ripe, juicy tomato. We hope to have lots of them this summer for our CSA Shareholders to enjoy! Tell your friends about our CSA and ask them to "friend us" on our Farm Facebook page!

We'll talk again soon!
Judy and John

Day's End

We have come to the end of another busy day here on the farm. John, with the help or our son-in-law Barry, has been cleaning out another of the high tunnels, getting it ready for spring planting season. There's been much to do around here and still a ways to go at that! John and Barry have also been working in the greenhouse, not so much cleaning it out as making repairs to various and sundry things.

One of our cats follows John wherever he goes, and when John heads for the greenhouse, he follows him there and patiently waits outside for him to come back out. This cat we named Baby because he is so small. Big Boy, as his name suggests, is somewhat larger than Baby, and he hangs around more with me. Tag, our barn cat, loves both of us, and "lives" for us to come and give her a good brushing! I believe you could hear her purring from outside the building when she gets a good brushing!

Things are never boring around here! For the past two mornings our neighbor's cows have gotten through their fence and into the back pasture that belongs to one of our neighbors. The first morning I looked out, I couldn't believe my eyes! I am used to seeing deer, but not cows. The cow's owner has a 350 acre farm but I guess they just went AWOL. In any case, within about 20 minutes they had headed back home. The neighbor said they had evidently escaped through a hole and that it was being repaired. Late this afternoon, the deer had returned to the neighboring pasture and to ours as well!

It looks like the temperatures will be moderating here a bit come Thursday and Friday. This will make working outdoors a bit more tolerable. Maybe no 'long john's" if we're lucky! No need to remind me that I complained about the summer heat not so long ago:)

Until I have a chance to "blog" again, be safe,
Judy