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Fall garlic in our western fields
It's hard to believe it's almost June.  I've been a farm hand for a month now, and it's already changed my life.

What to say about my first month farming?  There's so much - things I didn't expect, new skills I've learned, parts of myself I feel growing as I work with the soil.

You've already seen a typical "day in the life" from my Farm Girl Diaries: Week 1 and Week 2 - so I'll give you a deeper insight into life as a farm hand on an organic veggie farm


 
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Drizzled over soft cheese = Divine
I love late spring so much.  Strawberries, rhubarb, preserving... oh my!

Okay, that was cheesy, but seriously - I'm a little ecstatic that it's finally time to start preserving.  We had surprise strawberries at the farm (120 pints of 'em), and I harvested rhubarb for the first time!

My first act of fruit-in-jar goodness?  You guessed it:

Strawberry rhubarb preserves.  It's a classic.  And I've never done it before!  It's more chunky than a jam, and positively oozes with delicious sauce.


 
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These pickled radishes are good.  I mean, I expected them to be good, but I didn't expect them to be this good!

Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption. 
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.

It was a great choice on my part, for sure.  Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies. 

Plus, they're so darn purty...


 
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Last week on Farm Girl Diaries: 
It was my first week on the job at an organic veggie farm here in the Rocky Mountain Foothills. 
I dirtied my boots, iced my knees, practiced Spanish, and found out that if we don't get rain, my job is in serious danger!  Yikes.

This week...


 
I got off work early!  Aside from a chance to run errands, this means that I actually made dinner today.  (Usually I just toss together some nachos)
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Today's concoction?  Tangy chicken mizuna.  And yes, it's as delicious and gourmet as it sounds.

Mizuna?  What the heck is mizuna?  I'm glad you asked.  I didn't know either.
Mizuna is an 'Asian' green, similar to bok choy, or mustard greens.  A little crisp, a little bitter, but relatively mild - the taste is growing on me by the minute!


 
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Last week, I was a vegetarianThis week, I bought whole fryer chicken, and stretched its galline goodness as far as I could. 

The three stages are simple: 
Roast, Leftovers, Stock

By using all available parts of the chicken, we honor its death, nourish our bodies, and spend our money wisely. 


 
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Yesterday I brought home an armload of seasonal veggies, fresh from the farm.  I asked for suggestions for what to do with my braising mix and green garlic, but I got hungry waiting on y'all! 

So I went ahead and made a delicious, all-local breakfast!  Incidentally, it's Paleo and gluten-free, for those who are into that.


 
Free vegetables are one of farming's biggest perks.  Of course, drought and job insecurity are major drawbacks, but those veggies are damn good.

This week in the Rocky Mountain Foothills, we have arugula, bok choy, braising mix, green garlic, pea shoots, radishes, and spinach.  We have much more than that, really (walking onions, lovage, sorrel, and turnips), but this is what I brought home:

 
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It's official - I'm a farmer! 

Well, a farmer's assistant, anyway.  And pretty soon here, I'll have the farmer's tan to prove it (okay... it's a freckle line - who am I trying to kid?)  So here's a run-down of my 'breaking-in' on the organic veggie farm, here on the Rocky Mountain foothills - it's really a 7-day stretch over two work weeks.

Coming up on this week's Farm Girl Diary - new friends, local food politics, Spanish-language learning, major drought drama, and a lot of planting! 



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