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This post expired on April 14, 2023.


Mid April 2013…Grrrrrrr!

Farm Where Life is Good

Spring Update


Q: What’s wrong with this picture? A: Spinach isn’t happy!

It’s snowing again. (Wait 5 minutes…) It’s snowing again. I suppose there aren’t many other topics of conversation these days. Well, I suppose we could talk about the propane usage in the greenhouse this year. Or the depth one’s boot sinks into the mud out in the field.

Or the number of robins out and about! I think they are using their sheer numbers to pull Spring into the Midwest kicking and screaming. I am about to donate worms from my vermicompost bins to their feed bin (for lack of insects/worms to forage)— but I figure MP will throttle me if I do! The FarmWLIG little red wigglers are still tucked in the basement making lovely, rich vermicompost for seedling fertilizer. (It’s amazing what one can do for the next generation with coffee grounds and apple cores.)

Recipes for your Consideration

Root cellar (or fridge veggie bin) stock is starting to recognize springtime, even if we can’t. Get those sprouting carrots and parsnips out and put them to delicious use. (You all realize that I am doing some subliminal marketing here…get you hooked on root veggies in the springtime, and then sneak them into the spring offerings for 2014!)

Noodle Soup with Parsnips and Dill

1 1/2 quarts vegetable broth or homemade stock
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 pound Seitan (White Wave brand, Wheat Meat) ripped into bite sized
1 cup farfalle/bowtie noodles (about 2 ounces)
1/4 cup chopped fresh dill ( or 2Tbsp dried dill)
1/4 cup chopped fresh parsley (optional)

In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the Seitan to the pot and simmer until just done, about 10 minutes.

Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Stir in the dill and the parsley. Serve with some nice crusty bread.
(Adapted from Food and Wine)

Did You Know?

Maple Syrup Factoids:
1) Wisconsin is one of 19 states where maple syrup is made.

2) It takes about 40 gallons of tree sap to make 1 gallon of pure maple syrup. (Thems a lot of buckets of sap!)

3) Nothing is added…water is simply boiled away…(late into the night, atop a snowy hill, in freezing temperatures…)

4) Spring time (if you can call this spring!) is maple season. Below freezing at night, above freezing during the day.

5) Maple Syrup is a completely natural product, without preservatives or additives. It is nutritionally important, containing: minerals (calcium, potassium), vitamins (B2, B5, B6, niacin, biotin, folic acid), and amino acids. 40 calories per Tbsp. The same calcium content as whole milk.


Roger and The Maple Cooker.

Farm News

Maple sap has begun to flow, even without the traditionally accepted weather requirements. Today was a wet one collecting sap in the snow and then freezing rain. Since we started mapling 5yrs ago, we have been done 1wk ago with our sap collection. This year, just beginning to get into the groove!

The seedlings are all waiting patiently in the greenhouse. If we could have just one day of sunshine, the soil in the high tunnel will probably dry out enough for us to get in and stick them in the ground. Let the growing begin…puhleeeeze!


(Don’t mind the water spot in the middle…it is pouring outside!)

Have a wonderful week, and enjoy the anticipation of vegetables.

We hope to feed you soon!

Roger and Lara