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.