We're still waiting on La Chiba Blanca to give birth to her kids (and I wish it would happen soon - she looks so big & uncomfortable!), but baby goat #3 was born last Friday. He has beautiful grey eyes and is very adventurous. 
Today, five new pigs were introduced to the pasture. The goats seem to be sticking to their corner & the pigs theirs, but I think they'll get integrated soon enough. And they definitely have enough space, with all the fencing that 's been done this spring!
Our fourth CSA box went out this week:
Sweet overwintered parsnips (last week for them)
Green Garlic
Chives with Blossoms
Hon Tsai Tai (a tasty & nutritious cooking green)
Red Bok Choy
Red Bok Choy
Radishes
Spinach, Arugula, or Sauté Mix
Asparagus
Plus it was coffee & cheese share deliveries this week. The cheeses this week were Colby, Blue Cheese, and Monterey Jack. Yum. Try this recipe:
Arugula Salad with Lavender Blue Cheese Vinaigrette
Serves 4 (with a little dressing left over)
1 green onion, minced
2 tsp dried lavender
1/3 cup white balsamic or white wine vinegar
1 ½ tsp honey
2 oz crumbled blue cheese
2 Tbsp fresh thyme (optional, but highly recommended when available)
Salt & ground black pepper, to taste
½ cup sunflower oil
4 oz arugula
4 oz mixed greens (spinach, lettuce, sorrel, etc)
-In a small bowl, combine shallot, lavender, vinegar, honey, blue cheese and a pinch each of salt and pepper. Stir to combine.
-Slowly drizzle in oil while whisking continuously. Refrigerate for several hours before serving. Just before serving, taste and adjust seasoning as needed.
- Combine greens in a bowl, drizzle about ¼ cup of dressing on greens (or enough to lightly dress the greens) and toss to combine. Garnish the salad with sliced almonds or slices of radishes.
Serves 4 (with a little dressing left over)
1 green onion, minced
2 tsp dried lavender
1/3 cup white balsamic or white wine vinegar
1 ½ tsp honey
2 oz crumbled blue cheese
2 Tbsp fresh thyme (optional, but highly recommended when available)
Salt & ground black pepper, to taste
½ cup sunflower oil
4 oz arugula
4 oz mixed greens (spinach, lettuce, sorrel, etc)
-In a small bowl, combine shallot, lavender, vinegar, honey, blue cheese and a pinch each of salt and pepper. Stir to combine.
-Slowly drizzle in oil while whisking continuously. Refrigerate for several hours before serving. Just before serving, taste and adjust seasoning as needed.
- Combine greens in a bowl, drizzle about ¼ cup of dressing on greens (or enough to lightly dress the greens) and toss to combine. Garnish the salad with sliced almonds or slices of radishes.
Field report this weekend, I promise. With lots of photos of all the good growing green things!
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