In the latest installment of Farm Hopping, Scrapple and Sweetbreads go to Sprout Creek Farm! Twice!
After last week’s CSA share pick-up we had a serious rhubarb explosion going on in our kitchen! Before berries are officially on a roll we’re blessed with this uniquely sweet-tart treat to start off the season. Although usually prepared and eaten much like a fruit, rhubarb is a leafy vegetable. The plant grows up to 3 feet tall with gigantic leaves unfurling in all directions. The red and green speckled wands you find in the market are the leaf stalk of the plant. The leaves themselves are toxic, containing oxalic acid crystals, so don’t try to cook ‘em up if you’re harvesting your own. The root’s popularity in ancient Chinese medicine aided Rhubarb’s migration from Asia to Europe and finally the Americas. Ben Franklin is credited for bringing rhubarb seeds to the North American east coast in 1772, but eating the stalks did not catch on until the early 1800s, when it became a popular ingredient for pie and home made wines.
If you’ve read our first blog post, you probably know that I have a background in finance. Whether I like it or not, numbers are always on my mind. That means I think a lot about Little Seed and how we’ll manage to stay alive in an industry like farming, which is notorious for bedeviling even the most astute financial planners. Probably the most important aspect of our financial plan is understanding our costs and our cash flows. Not just thinking about them, but actually writing (typing) them all down and planning a few years ahead. I can't emphasize how important it is to actually sit down and write it out. Until you do, you won't know what you don't know.