Hello everyone! These last few weeks have super chilly at the farm. With temperatures dipping into the teens multiple nights in a row things have been moving very sloooooow (plants, animals and yes, humans!) We have had some awesome winter storms which have left the mountains snowy and the creek running strong.

Over Thanksgiving we had Andrew’s cousin Dave come to visit for a week from Cape Cod. He helped out on the farm with harvesting, planting, row making and pecan picking. We LOVED having him help out, thanks Dave, come back anytime!

Its been all about greens lately for us. Our arugula, hardy greens mix and baby salad greens have been going strong even with the cold temps. The arugula is so yummy as a pesto and I also love to stir-fry it with garlic and have it on pasta. We plan on having greens all winter so you will be able to find them at the markets each week.

Mushrooms are dragging their feet with the temps in the teens. They want to snuggle under the covers (like me) when its this cold but they are chugging along. The shiitakes are also taking their time, we may have to experiment in some different ways to get them going quicker!

Coming up to harvest are beets, carrots, snap peas and spinach! Thats all for now, I’ll leave you with an incredible arugula pesto recipe.

Arugula Pesto
Yields: 1 cup of pesto (give or take)
1/2 pound of arugula (two of our bags)
1 cup of walnuts or pine nuts
1/2 cup of olive oil
1/2 cup parmesan cheese
1 lemon
6 cloves of garlic
salt & pepper to taste

Combine nuts, garlic, salt & pepper and parmesan cheese in a food processor. Blend until fine. Add first bag of arugula and blend while slowly adding half of the olive oil (you can add more oil if you need to). When arugula is fully blended open the processor and add the juice of the lemon and second bag of arugula. Finish blending while adding the rest of the oil or more to get to the consistency you want. Enjoy on pasta, pizza, with eggs….pretty much on just about anything! Freeze what you don’t use in ice-cube trays for single servings. Yum!

 Thanks for reading!! -Nicole, Andrew and a special “snow bird”.