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