These little pigs are too cute for words!
I have so much to tell you again about what’s been going on at the farm this spring! First, we got our piglets for our compost program this season. We also built another cold frame and planted it with early tomatoes, French Breakfast Radishes, and Beets.
We have begun planting our early cold season crops and will continue to plant and work the soil as weather permits.
We harvested all of our Jerusalem artichokes, aka sunchokes this week, and will provide them for our CSA members and Market. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel.
Roasted Cauliflower, Brussel Sprouts and Sunchoke
1 head Cauliflower
1 pint of brussel sprouts
3 T olive oil
1 t sea salt
1/4 cup chives
Preheat the oven to 375 degrees F.
In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
Spread the vegetables on a sheet tray in an even layer, don’t pile them up. The vegetables don’t need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren’t very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.
I have been making lots of Feta Cheese and our hens are producing lots of eggs this week too…