Baby Goats!!! and Cilantro Cream sauce too

Box #2    5/10 & 5/14

Firstly, Baby goats came yesterday afternoon as we were finishing up the harvest.

Goat kidding and full moons (6/9) go hand in hand. I noticed mama goat Chestnut had been hanging out in the barn for several hours. I had the sense she was getting close, but assumed she would start getting loud (as many goats do) when the birth was eminent. I went to check on her, and behold, three wet wobbly-legged babies! The births had had happened no more than 30 minutes prior. Everyone on the farm stopped for a bit to bask in the wonder of new life, and I hung out with them for awhile to make sure all the kids had achieved a good latch.  The cream one and the black one with all white ears are males, and the black one with black and white ears is female.

Its been a productive and busy week over here. Have you ever heard of the WWOOF program?
"Worldwide Opportunities on Organic Farms, USA, is part of a worldwide effort to link visitors with organic farmers, promote an educational exchange, and build a global community conscious of ecological farming practices."
WWOOFers generally work 5 hour days on farms in exchange for food, education, and a place to stay. This week we have hosted our second WWOOFING couple. Both duos we've hosted so far have been really awesome younger folx traveling the country. Its really nice to have the extra help. Also Justin and I were both more of the ramblin' travelin' types through our 20's, so hosting WWOOFers brings to the farm the fun element of travel and meeting new people.

Box #2
1 medium bag lettuce
1 bunch kale
1 bunch garlic scapes
1 bunch parsley
2 bunches cilantro

Food prep idea of the week: Cilantro Cream Sauce
We made a batch of of cilantro cream sauce this week to eat with tacos and it was so yummy we ate all of it up the next day ontop of lunch and dinner. This is easiest to do in a food processor. First roughly chop 3 garlic scapes and 1 bunch of cilantro, then add to the food processor with 1 tablespoon olive oil and blend. Next add 1/2 teaspoon salt, 1 tablespoon of lemon or lime juice, and a pint of sour cream or greek yoghurt and blend some more. Taste and add more salt ot lime juice as needed. You could also add jalapeno or chili powder for some heat, and cumin, corriander, or ginger for a more complex flavor.
When you first make it it will be kind of runny, but as it chills in the fridge its texture thickend up.

Highlight on Cilantro:
I know Cilantro as a nutritive detoxifing herb. It is high in selenium, anti-inflammatory, and supportive of healthy digestion. It is no wonder that cilantro is used in many warm climates as it is a cooling herb that calms heated conditions (such as inflammation) and cools all body types on hot days. Paired with spicy food, it buffers the harshness of the heat. It also pairs wonderfully with beans, as its carminitative action helps relax the digestion and expell excess gas.

If you've ever bought seed from Sow Ture in Asheville, many of thier seed packets feature local artists. I drew the art for the cilantro packet.

Making the most of your box:
Cilantro, parsley, and garlic scape ends also make excellent additions to the soup stock bag!