Prairie Farm, WI
GUIDING PRINCIPLES
Harvesting. Our work these days is harvesting. Garden clean-up too, but mostly harvesting with plenty of digging and picking and washing and even some bunching. We did make some hay over the weekend, about a hundred and fifty bales or so, that we’ll use next spring. We’d been waiting for a break in the rain for haymaking and finally we got it. This time of year you need a good four day stretch between mowing and baling for the hay to dry. That’s been hard to come by – until the end of last week. It’s been quite a stretch of sunny and warm so we took advantage of it to slip in a little haymaking. We know we’ll be grateful in the spring to have it on hand.
serves 4-6 (Spring Hill Community Farm Cookbook; 2011) Recipe Note: “John Gifford shared this recipe many years ago. It’s a summer treat we’ve been making ever since.”
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least 2 hours (for flavors to blend). Adjust seasonings and toss with hot pasta.
Not only does your visit to the farm increase the sense of community we all enjoy, but the harvesting/packing/transport of veggies is an essential part of our success. We truly rely on your participation! Many members report appreciating connecting to the land where their food is grown as well. The sooner you sign up the better (more options and helps out our delivery coordinator).