Soaking Your Wild Oats

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For the last few months, I have been tweaking my master recipe for soaked steel cut oats on the go.  In our last discussion on this topic, we reviewed the basics of simply soaking oats in water, or milk with yogurt, overnight and enjoying them in the morning.  Natural sugar, maple syrup and bananas were a great addition, but when I went back to the farm with my new found love for soaking oats, I was told that I had only scratched the surface in the art of steel cut breakfasting.  Join me now as we dive further into this jar of deliciousness.

Doin' It At the Farm

Warning:  The following image may be inappropriate for idiots.

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Exhibitionists!  They just have no boundaries do they?  Even right here on this young parsnip stem, out in the open for everyone to see. 

Lucky Three Leaf Clover

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A few weeks ago we learned about the sour candy-tasting wood sorrel, or oxalis, weed growing throughout the greenhouse.  This lip-puckering plant was never sowed purposely at the farm, but is one of the native edible plants, along with chickweed, that just happen to be prevalent in this area.  Well ever since we discovered how interesting and sharp this stuff tastes, Matt hasn't been able to keep his mind off of it.  As you can see, addiction causes people to do some crazy things... like roll around in a pile of wood sorrel for example.  

Out With The Old: Flowering Red Cardinal Spinach And Osaka

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There comes a time in every plant's life when it's simply time to say goodbye.  No matter how difficult it may be or how much we've grown to love our delicious friends, the plants get too big, the nutrients in the soil diminish and eventually even the phenomenal flavors begin to fade.  After months of harvesting these Red Cardinal Spinach and Osaka mustard green beds, the markets and restaurants were looking for something new and it was time to decrease the number of beds producing these cold-weather loving crops and focus more on the spring and summer varieties.

One Big Pile Of...

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COMPOST!! It's not just for breakfast anymore...

Raspberry Floricanes STAGE 2: Not Those, But These

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As promised, we do have a raspberry update (Click here to catch up).  Unfortunately, the bed we amended will take until next year to begin producing fruit when the primocanes die off and grow back as floricanes.  Nevertheless, year two is already underway with these babies and we should see some juicy red raspberries in no time at all.  Here's what we've got so far...

Always Wrap It Up And Make Sure To Leave Some Space At The Top

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Look at that crystal clear sky on another beautiful morning at the farm.  Soon the fields are going to be filled with new and delicious plants, but for now we are still focusing in and around the greenhouse.  Although we had to cut our day short, there was plenty to help with and learn about in the time we had.