Patchwork Green is a hillside and ridgetop farm overlooking the beautiful Canoe Creek Valley several miles north of Decorah, Iowa. Our family grows five acres of vegetables on a farm near Decorah, Iowa. We grow a wide variety of high quality, chemical-free vegetables using sustainable techniques.

Monday, February 3, 2014

Patchwork Green's website is live once again!

With many thanks to our web designers/gurus, John and Kate, we have made many fun and functional improvements.  Check out the great pictures from Jessica Rilling and (finally) a few recipes from our kitchen.  Most substantially, we hope that the CSA explanation pages and ordering page are smoother and easier to navigate.

As of February 1st, we are accepting CSA memberships on a first-come, first-served basis.  All the details of the share options are on the website.  If you were a member in 2013, you’ll be getting a letter and order form in the mail in the next few weeks, but you are welcome to go ahead and sign up online anytime.

There has been nothing spring-like about the weather recently, although the extra minutes of sunshine each day are noticed and appreciated.  It’s hard to focus on garden-related projects when there is a foot of snow on the ground and the temp’s can’t make it above 10 degrees for more than a day at a time.  This weekend, we spent hours on the sledding hill, the snowshoe trail and a great, 4’-high X 50’-wide drift. 

The drift had been slowly building all winter, but last weeks’ winds capped the drift with a thick crust of dense, hard snow that easily supported the weight of grownups.  It was begging for a tunnel, or at least a cave, so the girls and I took a shovel and a trowel and started chipping our way in.  After a quick talk about snow-tunnel safety and a sketch of our imagined subterranean masterpiece, we set to work.  It was a good workout!  We were able to dig in a long ways in an hour, and there was much excitement about returning to continue the project asap.  I look at it as good training for all the digging we do in the gardens each summer.

We still have a few cabbage, carrots and celeriac in storage from November, and we have been grooving on variations on cole slaw served with pulled pork, sandwiches and soups.  Here is one variation:

Winter Slaw

Thinly slice half a cabbage (green or Napa).  
On a cheese grater, grate whatever you have and/or whatever appeals to you: carrots, beets, celeriac, turnips, apples.   
Make either a vinaigrette or a mayo-based dressing (for a mayo dressing, start with about 3 T mayo, 2 teaspoons lemon juice, salt and pepper, 1 teaspoon sugar and fresh or dried herbs like dill and parsley).  
 Mix all the vegetables and the dressing together and refrigerate for a least half an hour to let the flavors meld.   
Then, toss again, adjust the dressing and serve.