Working the Dirt (blog)

Back at it again; in the process of ordering and trialing new crop offerings for the upcoming season.  I have almost all my tomato selections made, have all the summer and winter squash seeds to be grown on the trellises in the big garden, the garlic cloves planted in late September are all germinated aided by 30 yards of composted cow manure last October, and will be switching around the potato plots, and increasing the amount of sun chokes and beans growing in earth bags this year.  We’re in the midst of harvesting our last season’s sun chokes which get sweeter with the colder weather.  Down South we are periodically harvesting finger limes with the constant wizened and humorous mentoring by DB.  Tomorrow will be transplanting winter germinated espelette seedlings, and transplanting newly acquired Buddha’s citron hand grafted 1 year old trees.  Also have germinated samples of Italian and American mesclun mixes.  We have already delivered sunchokes, finger limes, and green papayas to restaurants on Cape Cod this month, and will continue to introduce more fruit plantings for the upcoming season.

April 20, 2015

It’s almost farmers market time!

Once again Surrey Farms, Brewster, is offering MarketCardz, a $100 value card of our available products for $85.  This is a consumer-friendly alternative to our former CSA.  You choose what you wish at our Wellfleet or Orleans Farmers Market stand.  The card is available by mail or at our farmers market venues via cash or check.  You can request further information via surreyfarms[at-symbol] or Surrey Farms, 113 Surrey Lane, Brewster, MA 02631.

April 5, 2015

It’s time to start horse radish, a highly invasive perennial that grows well in zones 2-6 and that gets its heat from isothiocyanates released upon grating or slicing the root. It is related to mustard. I grew it once with monumental regrets in a vegetable bed next to a lawn. The multiple rootlets completely invaded the earth beneath the sod, sending stems throughout my back yard and necessitating the use of a Bob Cat bucket hoe to remove it, and replant the lawn.

When starting new horse radish plants, I lay an organic root on its side, cross cutting it into 1″ sections, mark the side nearest to the narrow part of the root, and plant it under 2″ of soil with the marked side up in a plastic pot. One can also plant the cut portions lying horizontally.  I now plant it in recycled 10-gallon black nursery pots above ground atop thick landscape black cloth which should limit root invasion into underlying soil. This method not only produces roots, but also edible stems (shoots) suitable after mincing them to use in sauces for shell fish, fish, beef, pork, by mixing them with a small amount of vinegar, sour cream, yogurt, or kefir. You can also mix it with shallots, lemon juice, or rice vinegar as a sauce with raw sea food such as sushi, ceviche, or in spicy cocktails

It is a very hardy plant, surviving winters confined to a pot pot in the ground, or above ground mulched with hay, wood chips, or pine needles. Further questions will be responded to promptly via surreyfarms[at-symbol]

March 26, 2015

Rodriguez, a little-known singer in the US but a very famous singer for the liberation movement in South Africa in the 80’s and 90’s, had a song called, “I Wonder.”  And so do I. Two articles appeared this week in the New York Times about Roundup.  You raise Roundup-resistant produce so that you can spray the whole GMO Roundup-resistant crop with this herbicide, and then  have more productivity.  Who needs GMO crops?  Who needs Roundup?

And there was information in the early 80’s, maybe earlier, that Roundup was possibly carcinogenic in rats. Crops became resistant to it, Monarch butterflies perished due to its accumulation in the predominant food, milk weed, and the EU scientific arm now states that it is probably carcinogenic and has also banned Atrizine.  I wonder, why do we still use these products on our crops? Does it benefit the consuming public or merely  Monsanto, the other pesticide companies, food transporters, and facilitate longer shelf life at super markets?

I wonder, and really don’t care if a cut apple section doesn’t turn brown quite as quickly as the newest gene-altered apples do.  That beef is a bit more expensive if grass fed without poorly digested corn added to their diets, antibiotics added to their diets because they are raised in close quarters standing on their own manure, and whether cattle can be matured quicker using growth hormones that are banned in professional  and Olympic athletes.

I wonder why all this corn going to fatten cattle is not used in its original form as food, not fuel.  And I wonder why THEY are so opposed to labeling our food with GMO-altered ingredients.

I wonder why THEY don’t just make available more organic foods.  You know, the stuff that Grandmother called Real Food.

March 19, 2015

Time to start thinking about filling up our grow bags. Have about 300 of them to fill soon with cow manure, loam, and our own compost. Will start planting Asian peas, kale, Swiss chard, and arugula in them. It’s the only way that I can avoid the before, during, and after Easter bunnies who seem to eat most of our newly emerged green shoots of anything. With the bags’ top level of soil at about 18″ above ground, only the more agile rabbits can jump up to get to the greens.

Our nasturtiums are planted inside, green onions and leeks doing well, herbs poking up their heads, and lots of growth amendments from Kelp 4 Less aiding the effort. The first of the French cherry tomato plants are 3″ high, and rooting our yam plants stems.

The nice thing about the grow bags is that you can begin Spring planting even when there is snow, let the bags settle down to ground level as the snow melts underneath, and the seeds will only sprout when the temperature rises; sort of planting atop a snow-ice souffle.

Ate a Pomerac the other day from a neighbor’s tree. Also called a Malay apple. Looked like a narrow delicious apple, same type flesh, with a crab apple slightly sour flavor. Will try to combine with ginger and try my hand at making a bit of jam. Another flavor to add to our organic preserved lemon/golden zucchini, apricot, and strawberry/espelette jam shelf.


March 8, 2015

Planting more tomatoes; leeks seedlings just germinated, and Japanese onions growing nicely. Am awaiting receipt of rooting gel so that I can propagate more Madagascar black pepper plants. Our Australian finger limes do not have the “greening disease,” yet, and our yuzu tree is spindly, but growing. Seed garlic plants have been propagated, and will re-sow our new varieties in the early Fall. I am going to give seedless small yellow fleshed watermelons a try this Spring. Assembling materials daily for late pea planting in grow bags at the beginning of April. Lots of seedlings will go into the ground from our grow houses at a frenetic speed once the thaw begins. Can’t prune our fruit trees ’cause our 20 foot ladder is not stable in the snow.

When will winter end? Waiting, waiting, and waiting. Visions of cress, arugula, mesclun, radishes/greens, spinach, spignarello; oh how I crave for fresh organic grown greens. Can’t get those anti-oxidents from cod liver oil.

How’s everyone’s bees doing out there in this weather? Ordered Vermont Russian bee hybrid nucs for the next season. Need to hedge the frigid cold cold weather.

I’m very glad that Robert D. did a great job re-doing our 10 raised beds, transplanting our currants across the street, emptying our 300 grow bags, folding them up, and storing them in our large grow house. Many thanks to Gerry M. for his ongoing effort to reinforce the ends of our grow houses, installing plywood, storm/screened doors, and storm windows at the opposite ends to keep the heat in, and then allow ventilation once the weather warms up. Am investigating using solar electric fans for better air circulation for the growing seedlings.

Spring farmers markets are only 9 weeks away. Can’t wait to see all our friends again.

Industrious, inquisitive, focused, Alicia and Carol eager to get back to “working the dirt in Brewster.” We shall also have a new baby girl added to our greater family.

Have a great day.


January 4, 2015

On July 24, 2014, Yoko Ono wrote an essay titled “Uncover, not discover,”  which was published today on page 5 of the Sunday New York Times.  The final paragraph states: “All we had to do was pave all the highways of the planet  with solar powered panels so there will be no more need for fighting for oil and gas…..and use stem cells to heal.”

Some of our Cape Cod towns’  trash/recycling centers as well as the border of our airport have already adopted and installed solar panels in order to meet some of their electric energy needs.  This does avoid/reduce the purchasing and consumption of fossil fuels.  These facilities are paid for with, presumably, taxpayer, and grant monies.  How come the same taxpayers can’t receive more favorable tax credits to reduce the demand for fossil fuel as well as  nuclear energy consumption, and also to reduce atmospheric, climatic, and environmental damage for future generations?

How come we can’t get together with our elected officials to change energy generation policies more benefiting to their constituencies?  It is equally important to prohibit the use of petroleum-based herbicides under power lines, in addition to innovating the origins of that electricity running through those grids.


April 20, 2014

Farmer Ron wants everyone to see the results of this important study! Summary:

“A population-based observational study conducted in England found a “robust inverse association” between fruit and vegetable consumption and death from all causes, including cancer and cardiovascular disease. The largest benefits were seen in people who ate seven or more servings of fruits and vegetables a day compared with those who ate less than one serving…”

See the entire report at:


April 10, 2014

The seedlings are coming; the seedlings are coming; we’ve cleaned up the winter tree fallings, burnt the branches and brush; spread the ashes, and created more planting area.  Composted cow poo has been spread and the arugula, beets, cress, and carrots have germinated in our grow house.  The garlic, leeks, and sorrel are growing, planted in the Fall having survived the winter snows, and growing well.  The snow and English peas are  planted and the strawberries, and currents have been unmulched,

The fruit trees are receiving their weekly organic spraying by the hands of Alicia the illustrious who was recently re-united with her love, Robert.  Carole helped plant the grow house last month, and stopped by last weekend to check the farm’s progress.  Marsha is so very generous with her editing, and blog updating;  Meghan is still answering patiently our Facebook, and website inquiries with her usual ebullience. Sandy has been watching our grow light seedlings, mothering the Red Star chicks, and tending to the rest of the actively laying hens with her usual joyful enthusiasm.  Farmer Bill has been very busy balancing his home and farm commitments with his professional career, and am awaiting our first asparagus this month. We have had further staffing inquiries, and are awaiting decisions about availability.

Our Rose of Sharon trees, Kerria japonica plants, and plant seedlings will be ready for Spring Farmers Market vending, as well as available at our farm stand, and our flowers are about to be seeded.  The rosemary, pineapple sage, regular sage, basils, chives, chervil, horse radish shoots, parley, yams, potatoes, and sun chokes need to be transplanted into our 15 gallon grow bags.

I should like to acknowledge the counsel, participatory research in all aspects of growing, as well as remarkable powers of observation of our Master Grower friend, Bruce, who has put up with my farming foibles, inane questions, and stumblings for the past 20 years.  He is a well of knowledge,  experience, and wisdom constantly seeking new information and techniques.  He receives the admiration, culinary prowess, and practical advice offered by the early rising Fran, his wife, whose table is a marvelous  delight.

Most important of all is my bride, Binnie, who has been my very active partner of the past 49 glorious years.  She has enabled me to pursue this and many other endeavors which has often resulted in extended times apart.  She has been a constant practical  source of encouragement.  an inquisitive reflective intellect,  a source of balance as well as spontaneity, and a loving support  to this chronically tardy person.   I don’t wish to neglect her efficient culinary prowess, including a very discerning palate, and salad magician extrordinaire.

Still workin the dirt in Brewster,

Farmer Ron


March 4, 2014:  Cock a doodle do and the Colony cages

Just read an article in the NY Times regarding adoption of more humane treatment of egg laying hens in California.  The new cages provide 116 square inches of space/hen, which is 28 inches squared short of 1 square foot.  These cages are described to be about the size of a pick-up truck bed, and allow for more space for more chickens.  This is the new standard for humane treatment of laying fowl.  This is not a pasture raised or free range system.

Here on the Cape, our hens live in spacious laying sheds with plenty of laying space, scratching yards, and free pasture during the day, when surveillance is available to protect them from coyotes.  They are fed non-GMO organic feed, now in the mid $30 range for 50 lbs, do not lay for the first 5 1/2 months after arriving at our digs as day-old chicks, and are kept in a natural stress-free environment.  The richness of the yolks, and the firmness of the surrounding white of the eggs are attributed to their natural scratching of Mother Earth, daily furnishing additional nutrients and trace minerals.  Our eggs are  sought after by local residents, as well as knowledgeable bakers, and chefs.

We shall attempt to enable our hens to maximally “keep on clucking,” and we shall  “cock a doodle do” our best to get these very Fresh Local eggs to you.

March 1, 2014

It’s that time again, and the itch is back.  Time to start peppers, tomatoes, eggplants, leeks, onions, shallots, and greens both inside and in our grow house.  Leek and garlics planted last September hilled up, and tucked in now up to their last 2 inches with snow, getting ready for the early Spring growth push sweetness.

We’re planning to expand our sweet  and fingerling potato areas, and will be adding more peppers, and spicy herbs. All will be available on our farm stand, and at Farmers’ Markets in Orlean, and Wellfleet, as well as our weekly postings to those who send us their e-mail addresses.

Our 50 new Red Star chicks have quadrupled in size during the past month, have been moved to our heated hen house, and we’re awaiting another batch of 25 day old Naked Neck Turken chicks to increase our double yolked egg production.  We shall be expanding our bee colonies again, adding a misting system to our cultivated mushroom rack, and expanding our drip irrigation system, designed to decrease water consumption.  We are adding 100+ more grow bags transferred from our winter farm in Florida to Brewster, where they  have been very successful in deterring the rabbits from eating our greens, beans, zucchini, cucumber, and broccoli shoots.

Scratch, scratch, scratch madre tierra to get those Spring peas into the 40-45 degree ground, 1-2″ apart within the next 2-3 weeks.

Keep on “Workin the Dirt!”

December 23, 2013

EDCs = endocrine disrupting chemicals

As a grower, I am primarily concerned with weather, sun, water, and the condition of our growing medium, the soil.  Well, they’re at it again.  An article reported in MedPage Today quoted a paper  published in the journal Endocrinology that described higher levels of  chemicals added for natural gas drilling, which is contaminating soil, aquifers, and the Colorado River with estrogenic, anti-estrogenic, and anti-androgenic compounds.  This river supplies irrigation to our major food chain sources: Arizona, California, and Northen Mexico.

“But the permanent underground injection of chemicals used in fracking is not regulated by the Environmental Protection Agency and has been exempted from multiple federal regulatory acts, including the Safe Drinking Water Act, the Clean Water Act, and the Clean Air Act.”

How Come?  Why all the concern about the cost of AFC when one of the contributing factors to rising medical expenses is diet. to which water is a primary ingredient.

October 31, 2013

Back at working the dirt, only this time it’s in West Boca, Florida. I completed a 1600-mile, 2-day drive in the silver van carrying our pepper transplants, equipment, seeds, raw wildflower natural and flavored wildflower honey, and Leo, Andrea, and Evangeline Cacounes’ certified organic cranberries, plus 36 pints of roasted garlic tomato espelette sauce for holiday recipe delights.

We are presently harvesting golden star fruit, smelling and eating the perfumed “five fingered” slices, and drying the majority for winter sweets.

The first project is to do some landscaping around our home here. Then on to laying down heavy weed-stifling ground cover, upon which will be deposited our portable earth bag, soon to be planted with the modified New England trilogy of sun chokes, Berner landfrauen pole beans, and space master cukes. Mentor Bruce is only an email away, and a constant resource of earth ken, encyclopedic observational experience, and a true demonstration of the Louis Pasteur affirmation “discovery by chance seldom visits the untrained eye.”

Daylight is shorter here, and it’s different plating from hot dry to cool to warm again for your growing season. I’ll watch how our zone 5-7 seeds respond to this weather, and will attempt to grow some other interesting ones. I’m still wishing and searching for some elusive Urfa pepper seeds, but acquired some aleppo chili plants from the Chili Woman in Indiana last Spring, and successfully grew aji colorado, aji amarillo, padrons, shishitos, and RSP’s–espelette type peppers.

Off to carpe diem a bit.

Farmer Ron

May 1, 2013

What a week!

It’s going on again.  Like that French expression, le plus ca change, le plus ca reste le meme: bees die-off, possibly with the widespread use of nicotinoid pesticides, and lower incidence of childhood allergies in immigrant children for their 1st 10 years in USA.

My dad, who did not have a college education and never used tobacco, claimed that if you placed nicotine paste on the skin of a rodent that eventually it would develop a cancer at that site.  He had no formal exposure to the carcinogenic properties of nicotine, just intuition, albeit 65 years ago.  He did eventually develop COPD, not from inhaling environmental tobacco smoke, but probably from turpentine, alcohol, and linseed oil fumes emanating from 55 gallon drums which he store in the basement of his hardware store.

Today an article appeared in the medical news describing the significant lower incidence rates of childhood allergies–i.e., eczema, asthma, and, hay fever–in immigrant children living in the USA.  But after 10 years residing here, their rates of these disorders increased.  The authors attributed the increase to possible environmental hygiene agent usage and denying access to such things as bacterial and parasite exposure, which can enhance resistance to allergies.  Exposure to excess hygiene agents, commercial additives, pesticides, change in basic healthy diets, and processed foods can not only contribute to the development of acquired allergies, but also increased incidence of coronary artery disease.

So let’s keep things simple, eat healthier, engage in regular exercise programs, embrace the Fresh-Local food delivery system, keep the Earth and Water clean, support expansion of of green areas, and try to listen to Madre Tierra.

April 20, 2013

The days are getting longer, and Spring brings a state of increased farming activity. We have been dormant oil spraying our fruit trees, readying them for applications of B.T., cleaning up debris around their bases let over from winter, watching the daffodils emerging from madre tierra, listening to the arrival and music of our song birds, and noting the the frenetic activity of our over-wintered bees. Brush/debris has been burnt and ashes placed onto our compost pile, asparagus and garlic beds have been weeded, spring plants begun from seeds 4 weeks ago have been transplanted into larger holding pots, leek plants have been trimmed to 2″ to encourage stem thickness development, and sun chokes have been trimmed back also for stronger growth. radishes, Beets, Swiss chard, mustard, and collard seeds are already germinating, oca and chufa are resting in 4″ pots, and lots of chatting and networking is going on between growers and home gardening enthusiasts.

Working the dirt feels great, the air smells wonderful and clean, and increased outdoor activity means increased surveillance for the ever-present deer ticks.  Awaiting our first crops of mushrooms 18 months since inoculating our logs, clearing new areas for ramp cultivation, and potting up lilacs, rose of sharon, and currant plants for our upcoming Wellfleet, and Orleans Framers Markets in May.  Lots of new growers and vendors there are displaying their effervescent enthusiasms.

And always thanks to Mentor Bruce, Alicia, Jessica, Rosie, Farmers Bill and Jeff,  our U Mass students, local restaurant supporting chefs, and the ever unpredictable weather of “You’re Sure to Fall in Love with Olde Cape Cod.”

March 19, 2013

It starts to extend our problems when less funds are available for those agencies meant to protect the citizens, when the Camelia sinenesis party wants smaller government, when we’re spending more taxpayer $$ to subsidize the fossil fuel to climatic warming producers. And let us not forget that less-government interventioners would have allowed the “too big to fail” institutions to fail, permitting a possible economic apocalypse to take place upon “47%” minority who
always come to the rescue of the kleptocrats. Also like in Cyprus this
past weekend, so that the self-made people can continue to bathe in
their visual-political-philosophic-economic dyslexia.   And we all
know that financial institutions don’t need government regulation
becuase they always play fair, and don’t need a stronger S.E.C. etc. 😉

March 15, 2013

The past 2 weeks have been very productive: surveyed the winter storm damage, and will repair our pea trellises, blownover or cracked.  Jess whittled away at the brambles and bittersweet behind our bee hives in order to cover the cleared earth with oak leaves for our imminent planting of ramps; she also trimmed our rambling blackberry vines back to three feet, and showed no mercy.  Meanwhile, Alicia has been planting Asian and snap peas;  Ron has sprayed the 40-tree espalier fence around our strawberry garden with dormant oil, leaving another 27 trees in our front yard orchard to be sprayed also on a weekly basis until the beginning of petal drop. The first of our cherry belle radishes have been planted  in our grow house, as well as Swiss chard, kale, arugula, and early beets; we also planted the same varieties outside to see the difference in germination. A 100′ fence of 6′ high flexible netting was installed around out 400 wintered-over leeks, which have already sustained winter deer chomping.  Our Fall-planted garlic is up and thriving, as are our wintered-over collards, mustard, kale, and arugula, great for late winter salads. Have already seen our bees out on the few sunny days recently, and they still have some winter feed left in their hives.

Our pimient d’espillette SW French-style chile peppers,  which we are calling Capeaprica =”Que Paprika”, have all dried out, and friend Bruce and I have been tearfully grinding it into different textures for our haute gourmet friends.  We shall be offering this delightful 4000-6000 scovilles  rated chile heat this season both at the farmers markets, at our farm stand, at local restaurants, and via the mail.  There are few other special chile  treats already germinating for this year, including by special permission only,  after signing a disclaimer of liability, the 1,000,000 scoville scale rated infamous ghost pepper.

We shall again be offering our Surrey Farms MarketCardz, which entitle the bearer to a 20% discount on everything, except our eggs, at our Farmers Market venues.

We have enjoyed the article about our farm in this season’s Cape Cod Life, as well as the recent podcast interview  by Nicole Cormier of Delicious Living Nutrition in Sandwich, MA. I also enjoyed visiting chef friends Rebecca Arnold at Pain D’Avignon, Toby Hill of Lyrica, Martha Kane and friends at Fin in Dennis, Shareef Badawy at the Brewster Fish House, and Philippe Rispoli P B in Wellfleet.  In addition, our products can be consumed at Sunbird Food Truck, Wellfleet, Sol Restaurant Wellfleet, and 10 Tables Restaurant, Provincetown;  Our Cape farms appreciate their strong support of the Fresh Local movement.

Looks like it’s time to go back to outside and do green house chores, continue with our Spring cleanup, and trim our January sowed leeks, which look like 4″ wisps of grass.

Working the Dirt in Brewster,    Ron

January 5, 2013

Visions of sugar plums, candy canes, and Santa are still fresh in our minds, as well as seed catalogs, crop selections, plot sketches,planting schedules, and Spring clean up.  We’ve transplanted our leeks for Spring in October and November, hilling them up to protect their stalks, as well as to blanch them, planted about 2000 garlic bulbs, started new beds of red currants, sunchokes, expanded our black currant area, spread several tons of eel grass, yards of aged cow manure, limed over the plant beds, mulched our alpine and regular strawberries, buried our jacon tubers in preparation for planting in May, bunked down our bees with winter feed, cleaned up the mushroom log area, cleaned out our grow house, consolidated and turned our large ill and his tractor.

My mentor Bruce Elliott and I have been experimenting with chili peppers. producing both plants and ground Basque chilli powder, as well as Aleppo, and shishito peppers for sowing and introducing to our Cape friends soon.  I have been experimenting with types of mesclun this winter, Hawaiian purple sweet potatoes, fingerlings, mini yellow Yukon golds, yams, propagating more rosemary, sage, vegetarian fugu, purslane, various chicories, and transplanting finer lime grafted seedlings into larger containers, and trial germinating some newer varieties of cukes, summer and winter squashes, and beans.

Farmer Bill tells me that the asparagus patches are well prepared for a, hopeful, bumper crop of asparagus starting in April, and the apple, peach, and pear trees, have been well mulched with wood chips by our great staff, Jess and Alicia.  We shall continue to have flavored honeys available, and also organic jams this year.

Happy New again to you,and all of our friends; looking forward to returning soon, and  getting those peas into the ground at the end of February or early March.

See you soon.

June 10, 2012

The sun has re-emerged, and our crew has been busy digging, trimming roots, and rough coverings from our abundant crop of spring or green garlic.  The air is perfumed with a cloying sweetness of garlic stems and bulblets.

We have wrapped them into convenient bundles for either individual or restaurant sizes, and have delivered them to our farm stand, the Orleans Farmers Market, and local restaurants in Hyannis, Dennis, Brewster, and Provincetown;  The trimmed bundles of scallion-like alium evokes both pleasant and surprised smiles upon smelling the soft fragrance of the grown garlic.

Our seed stock comes from organic growers met at the Portland State University Farmers Market each Fall.  The cloves are planted in October after prepping our  plant beds with mulched oak leaves, eel grass, 2 year old cow manure, lime, and lots of care from friend Abby.

The stems can be used as regular garlic, roasted on a barbecue, pureed and added to fresh pasta with a drizzling of olive oil, or made into a green garlic salsa to accompany meats, fowl, or fish;  We will continue to harvest our spring offerings for the next 2-3 weeks.

May 11, 2012

Working the Dirt in Brewster, and I know why I fell in Love with Olde Cape Cod.

The light, the light that taught that of Province to shine (liberal paraphrase of William S’s famous play ); the warm lovely sun has returned to the Cape.   The Baltimore Orioles, Robins, Blue Jays, and Barn Swallows are chasing each other, screeching those special Spring courtship songs expressing impatience to get on with the next part of the season.  The swallows have started to build nests in our garage; the bees are investigating surplace frames which we’ve stored over the winter.

We’re here again, planting leeks seedlings, transplanting purple potato, fingerlings, and yam shoots, harvesting spring garlic, perennial collards, southern collards, over wintered kale and leeks, French breakfast radishes, chocolate mint, arugula, mustard blossoms, and thinning our rosemary, hyssop, lemon thyme. Planting, planting, planning, breathless and weeding; the air is fragrant with white lilacs, and there is a cool breeze against my face.

I feel like the rabbit in Alice in Wonderland with not enough time. I’m late, I’m late; so much to do; orders to deliver, and the Orleans Farmers’ Market scheduled for tomorrow at 8 a.m.

The days are too short, but I’m smiling, and full of joy.

Browse this borrowed recipe for a delightful Spring soup.


South Union Spring Garlic and Potato Soup
(Recipe courtesy George Formaro via the Food Network)


  •     3 cups chicken stock
  •     3 cups diced potato
  •     1/4 teaspoon minced fresh garlic
  •     Pinch cracked black pepper
  •     3/4 cup chopped spring garlic (substitute green onions in off season)
  •     1 1/2 cups heavy cream
  •     3 tablespoons cornstarch
  •     4 tablespoons cold water
  •     1 cup shredded pepper jack


Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add
minced garlic and black pepper and cook for 30 minutes.

Add spring garlic and heavy cream and cook for an additional 10 to 15
minutes. In a small bowl, mix cornstarch and water together to make a
slurry. Slowly pour the slurry into the soup, and bring to a boil to
thicken. Thickness of the soup will depend on starchiness of potato.
When soup reaches desired thickness, add cheese. Thoroughly melt
cheese and serve.

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