January 2019, Week 3
The first workshop of the year is our Family Gourd Art Outing on January 26 at 1:00-2:30 PM. Join us at the farm to take a simple gourd and turn it into a unique work of art, a birdhouse, a natural canteen, a musical instrument, or anything else you can create! You'll be provided with the tools necessary and we'll have an expert there to help you bring your idea to life. Reserve your spot today! ⠀
This week in your Simple Share...
1 egg, beaten
Salt to taste
Soak the wheat in water overnight to soften. Drain. In a saucepan bring the beef broth to a boil over high heat. Add the Wheat and salt, lower the heat, and cook until tender meanwhile, in a small Skillet melt the butter over moderate heat. Add the onion and saute until golden brown stirring frequently. Remove from the heat, stir in the mint and parsley, and add the mixture to the soup. Mix well. Poor the yogurt into a deep dish and stir with a large spoon until smooth. Bet in the egg. And gradually stir. T hen whisk yogurt mixture back into saucepan of remaining soup. Return soup over medium heat and cook for 5 minutes or until heated through; do not allow soup to boil. Melt butter in a small saucepan, then stir in mint and pour over soup to serve.
During the winter we grow greens of all kinds in our hoop houses. By growing them in the hoop houses it prevents the plants from freezing in the cold Utah winter. Although they're inside of the hoop houses we still put a blanket across the vegetables to keep them from getting too cold. Each morning we go out and uncover the vegetables so we can pick them to put in your share.