Missing Willow Farm

Dinner last night was aided by the greenhouse.  I made creamy salmon pasta with some of the prettiest dill we’ve ever grown and a side salad of buttercrunch lettuce.   Our peas are just starting to flower and we need to pick our citrus.  We still have golden beets in an exterior raised bed that need to be harvested once the soil warms up a bit.

Three otters have decided to visit us this year.  The photo was taken from very far away, they’re pretty shy about folks getting close.  They’re cute as the dickens but eat the fish out of our pond.   We’re hoping for a short visit.

Champagne wishes and caviar dreams for the new year, from our home to yours!

RJ just can’t say out of the Mule.  If he’s not climbing on the seat, he’s exploring the back.  We don’t drive it into the pasture very often for this reason.  At least he doesn’t steal the keys like his daddy used to.

Our broccoli is just coming in.   It’s awesome to have fresh produce from the greenhouse this time of year.  We picked some of it along with a kohlrabi for a stir fry last weekend.   We still have carrots,  beets, cabbage and peas to look forward to.

From everyone at Missing Willow Farm!

Kat and Maya haven’t ventured out of the barn just yet.  Kat is such a good mother, she’d rather keep her lamb safe and out of the cold than run with the flock.   She does, however, keep an eye on them to make sure they don’t have any fun without her.

Surprise!  Kat had a little ewe this morning.  Our first of the season.   She had her in the little pasture (we had a hint that birth was eminent).  We moved them over to the nursery pen in the big barn first thing this morning.  Everyone had to come say hello!   I named her Maya because she was born the day before the Mayan apocalypse.  She says she’s not going anywhere…

Kohlrabi is one of the many vegetables we have growing in our greenhouse.  It’s often described as a broccoli apple.  Supposedly you can bake it, fry it, cook and mash it or eat it raw.  I’ve only ever had it raw, it’s so good that way.  It’s going on our Christmas eve menu.  I’m going to chop it up and serve it with a lemon vinegarette.

Our lemons are ready to pick (yay!).  This is our largest harvest so far.  Will we be serving lemonade over the holidays?  Nah.  These are going into lemon drop cocktails and lemon pound cake.  Tis the season!