Hello dear friends,
Each farm has an aesthetic, a specific way of being, a farm reputation that’s created by the head farmer. It’s made up, among many things, of the farm crew and the farm’s layout and the way we present ourselves at market.
Drumlin farmers tend to be sensitive, intellectual, artsy types, often people who made major life transitions and arrived at farming (Matt was a writer, Greg was a union organizer, I was a musician, etc). Drumlin farmers adore food and will cook anything from good old American grilled cheese with a garnish of sultry oil-seared zucchini to steaming, wine-red beet risotto on a bed of braised hakurei turnip greens. We are complete lovers of beauty, and it is standard for us to exclaim a million times in the space of one hectic day over the beauty of this bird, that squash blossom, this cloud formation.
So: it comes as no surprise that even though we harvest pretty much the same crops each year, each season’s first harvest of a crop is a cause for celebration. We did both tiny, dainty purple-black eggplant and shiny green peppers for the first time this week! They were glorious.
And… our flowers are finally in bloom! We have the most incredible variety of flowers here at Drumlin. True to our reputation and nature as a farm, our flowers are deeply beautiful and interesting in texture and color. They’re intellectual flowers. Our ultimate crew favorite is the snapdragon:
I’m going to list the others below. Scroll down, and imagine these flowers in a field at the farm. It’s absolutely stunning…
It is absolutely delightful to end a Friday picking flowers as the bees buzz around a wealth of blossoms.
Please continue to send me questions, write comments, and come visit!
P.S. Recipe for Beet Risotto! Super easy, don’t be intimidated by the fancy schmancy name.
You will need:
beets, chopped small
onions, chopped small
turnip tops, spinach, beet tops, or some other green to be sauteed
spices of your choice!
Saute the beets and onions for a VERY long time– until soft. Add arborio rice and the corresponding amount of vegetable broth– if the label doesn’t tell you how much liquid you’ll need to cook the rice, you can look it up online. Simmer, stirring occasionally, until the rice is cooked. It will be smooth and almost melty, with a dense, rich, slightly mushy texture. It will also be BRIGHT red. Add salt and pepper to taste; you can fool around with fresh chopped basil, oregano, thyme, or any other of your favorite spices. Saute the greens separately in olive oil (add salt and pepper). Serve the risotto over the greens. Recipe courtesy of my fabulously inventive and kitchenly courageous roommate Signe.