Views from the Drumlin

We're on the move

Views From the Drumlin can now be found at :

http://www.massaudubon.org/blogs/viewsfromthedrumlin/

Come visit the blog on its new platform and share your thoughts!

How do I cook this?

One of the most common questions at the Drumlin Farm admissions window during the months we have our farmstand open is, "How do I cook this?" Since November is a time when many people spend a lot of time in the kitchen, we're offering some of our staff's favorite ideas. If you join us at our February Winter Harvest Dinner, you can continue the discussion over a freshly prepared Drumlin Farm dinner.

The ideas are simple, and leave plenty of room for creativity. Root vegetables are fantastic roasted with salt, pepper, olive oil, and your choice of fresh (or dried) herbs. Drumlin Farm staff members are also a fan of the root mash (boil or roast the veggies before mashing) which can include any combination of potato, turnips, parsnips, kohlrabi, celeriac, parsnips, rutabaga, and carrots. Try it with butter, chicken or vegetable stock, or if you're going for sweetness, try maple syrup, brown sugar and a bit of ginger.

Here’s a family recipe from our preschool director Paula

Nana’s Candied Sweet Potatoes

6 sweet potatoes boiled in skins
Cool slightly, peel, and cut into halves or quarters

In large, deep-sided frying pan melt one stick butter, and add 1 cup chopped walnuts and 1 cup maple syrup. Heat almost to boiling, stirring constantly. Add sweet potatoes, turning gently in low boil for 15 minutes. Transfer to casserole and keep warm until dinner.

Visitors also frequently ask us what to do with the variety of greens we offer at the farmstand. Many of our greens are great raw, even greens that at first glance seem tough. Kale, cut up finely, works well in a salad with a vinegar-based dressing. (Kale also makes delicious chips. Recipes are all over for these quick easy snacks.) The collard greens require a bit longer cooking time, but can be simply boiled and tossed with vinegar as a quick side dish. Cabbage can be used raw or cooked.

From our camp director Becky, a quick tasty raw salad.

Cabbage—any color, shredded

1 head cilantro leaves, chopped

Juice of 2 limes

Sea salt

Combine all together and serve.  Adjust lime juice to own liking

What’s your favorite way to prepare Drumlin Farm veggies? How about our meat?

11/4

Our brand new Crossroads Barn is coming along nicely. The crew working on it are making a lot of progress each day. Just look at these two photos that were taken only two days apart.

The new space is going to be great! We'll keep sharing updates.
After a rather unpleasant start to the week with mostly everyone without power Friday was a beautiful blue sky day. What foliage there is left really shined against the deep blue.

Does this squash kind of look like it was once round but was deflated, or perhaps melted? Really it's just the shape it grew in, but it gave me a chuckle.

And last but not least on this brief Friday round-up, thanks to everyone who joined us last week for Tales of the Night. It was a brisk evening weather wise, but we had a blast! The farm was bustling and folks really seemed to be enjoying the event (and the wonderful carved pumpkins).

Thanks again to all of the volunteers (we had a ton- and from a number of different organizations) who helped the day of the event, and in the week leading up to it carving the pumpkins.

Looks like the Intel volunteers got creative carving those pumpkins!

Thanks again- we hope to see everyone again next year!

Watch for our November e-newsletter next week. If you don't receive it but would like to sign up here.