Holding pattern


Well, we got whacked with another round of rain. Two gray days and well over 2 inches of rain, at least according to the rain gauge disaster pic posted to Instagram by another Seacoast farm.  And it wasn't even done raining when they posted.  We're definitely in a holding pattern here, as is the case with so many other area farms.  The forecast looks decent (HOT, actually), so I am hopeful that we'll get some more plants and seeds in the ground before it rains again.  Really looking forward to the day when we can drive the tractor into our fields without worry that we might lose it there. The good news is that the animals are all doing great, and the pastures look a hell of a lot better than they did last year.  Hard to say whether the improvement is from all the rain (as opposed to last year's dry winter and ensuing drought), or from a year of grazing.  Likely mostly the former and a bit of the latter.

Spent some serious quality time picking hemlock tips today.  And wound up with a whopping 1.5 lbs for our efforts.  We need 3 lbs for a single batch.  But it's worth it!  Be on the look out for Tsuga, a sausage that captures the essence a sunny spring day in a NH hemlock grove. Tsuga should be available at next week's Exeter market, and almost certainly by the weekend.

You may have to wait a bit longer for the Tsuga, but the first Green Garlic batch of the year is on sale now.  This is a very straightforward sausage, loaded with fresh green garlic from Vernon Family Farm, along chives, white wine, and a bit of pepper.  It's really all about the rich flavor of good Short Creek pork, subtly supported by grassy spring herbs.  This one is great grilled for a sandwich, with plenty of fresh greens dressed with a light vinaigrette.  Or sliced and tossed with pasta, some fresh herbs, olive oil, and a bit of grated Parmesan.

Finally, hey GRAFTON!  I know you're out there.  Sorry for yelling, but I just wanted to make sure you know that this Monday is your chance to get some amazing SCF sausages and other meat treats for your Fourth of July celebrations, as we won't be delivering again until July 10th.  I know it seems like a long way away, and I'd be hard pressed to plan that far ahead, but you guys are all way smarter and more organized than me, I'm sure of it.  So stock up for the month, and get a little extra for the Fourth!

Jeff Backer