Just when I thought I was done with children, I got myself some more babies to raise!  And these babies are quite a bit of work.

Last Monday, we adopted two border collie puppies from a fellow farmer in Iowa.  I’ve always considered myself to be a “dog person” but I’ve not had the room to make more than one dog happy. ( Actually, I thought the backyard we had in Omaha was big, but it wasn’t until we brought Lexi to the farm that I realized how much room it really takes to make a dog happy!)

Unable to decide between the white girl with the brown eye patch and the sweet black and white boy who fell asleep in my arms, I decided to go with both.  They are incredibly sweet and playful and as ornery as can be!  Who knows how long it will take to train the little buggers, but we’re working on it.  The hope is that they will be great farm dogs.

But enough talk, here they are, Molly and Moxie, the newest canines on the farm.

~Kelly

I know that the last post was pretty brief, and there’s a reason why. Well, several reasons. I wanted to make sure I posted the link to Jamie’s latest recipe on Jamies-Recipes.com, but I was short on time. I just accepted a job with my friends at REBEL INTERACTIVE, so I am adjusting to a new schedule. I’m really excited about this, even though it limits my farm work to evenings and weekends.

Anyway, Jamie just posted an awesome new recipe, and I wanted to share it, along with links to the other ones she developed for Black Sheep Farms. The most recent one is a beautiful Broccoli Quiche. Check it out:

Jamie also developed recipes for Beet Greens and Garlic Scapes with Pasta, Tom Thumb Lettuce Salad with Strawberry Vinegarette and a lovely Baby Bok Choy Pesto. We’re really lucky to have her whipping it up in the kitchen! Go, Jamie!

-Brian

There’s a new recipe for you to try on Jamie’s Recipes, featuring our beet greens and garlic scapes. Throughout this season, our friend Jamie is developing new ways for you to cook with seasonal produce.

Let us know if you try them out!

-Brian

At today’s farmers market, Ann, the writer of the blog Healthy Tasty Chow, told us that she made delicious wraps with the lacinato kale she bought from us last week. Not only did she publish her recipe, but the photo got picked up by foodgawker. Impressive!

Ann has lots of other recipes that can help you incorporate “new” ingredients into your menu. Fennel, quinoa, hazelnut flour and more. Let us know if you try any of them!

-Brian

Today, we delivered our first batch of produce to The Boiler Room in Omaha. To be more exact, one of our CSA members did it for us. (Thanks, Trilety!)

Chef Paul Kulik concentrates on using fresh, local, in-season produce, which is more difficult than it sounds. Most restaurants have a fixed menu, and they buy from a food distributor. The distributor buys from various producers in multiple states or countries. It’s an efficient way to get hard, red tomatoes and grain-fed beef all year long, but the food lacks flavor and a local connection.

Paul has a chalkboard menu and changes it each week. Today, we sent some garlic scapes, Tom Thumb lettuce and fresh herbs like sage, rosemary and flatleaf parsley. If you have the chance, make a reservation this week and try some wonderful local flavors treated properly by an internationally-trained chef. Seasonal ingredients made with passion.

And grown with love.

Our friend, Jamie Gates at Jamie’s Recipes, has agreed to supply us with some recipes this year. I think it may have something to do with the vegetables we agreed to supply… We’re excited to have a creative cook looking at our produce from some unique angles.

Today, Jamie posted a recipe for baby bok choy pesto. It sounds delicious! I just made bok choy kimchi and dried some for winter soups, but I wish I had saved some. If you try it out, let us know.

Before last year, I had not heard of garlic scapes, let alone eaten one.  But I have been anxiously waiting for them this year.  A garlic scape is the flower that the bulb forces up during its growing season.  It’s common to pick this flower before it opens so the plant can concentrate on the bulb.  Sad to say, many just throw this part out.  In other countries, the scape has long been considered a delicacy.  It is now showing up in this part of the world as a useful part of the plant as well.   If picked young enough, the scape is mild and delicate, perfect for a quick saute in butter or olive oil.  But don’t take my word for it, check out some of these yummy recipes! 

Mother Earth News (our very favorite magazine) was where we originally learned about garlic scapes.  They have a fantastic recipe here.

Here is another recipe I found for garlic scape pesto and they also include a recipe for a yummy spinach frittata.  We started spinach this year and never had any of it come up.  Bad seeds?  Ants?  Who knows, but we’ll have to shop the farmer’s market this week so we can try this. 

We are always excited when we come up with new ways to utilize what would normally be waste.  Luckily, this way is oh so delicious!!!

~Kelly

This week will be a very busy week on Black Sheep Farms. Besides our regular farm work, homeschooling and other jobs, we have some special events scheduled.

On Tuesday, Kelly and I will go to a one-night screening of Food Fight at Film Streams with Director Chris Taylor. (Want to watch the trailer?) We are looking forward to the Q+A session after the film and hope to field some questions about farming.

Wednesday, we have our third CSA pick-up. I can’t believe it’s going so quickly! We will also host a farm tour for a group from The Nature Conservancy. They are holding a Staff Enrichment week at the Lied Lodge in Nebraska City. They expect over 160 people from 19 states.

On Thursday, I will be presenting to The Nature Conservancy group on the topic of “Good Food, Good Community, Good Earth.” I gave a presentation last year and was invited back for a second year. I’m grateful to my friends at TNC for the ability to talk about food again.

Friday… back to harvesting for Saturday’s farmers market.