Chorizo, black bean, and kale burritos are on the menu are our house! (We just start chopping and cooking- not really a recipe.)
We have a beautiful spring field of greens and vegetables: curly kale, Lacinato kale (an Italian heirloom), collards, Swiss chard, scallions, radicchio, fennel, and herbs. The pathways between the beds are filled in with clover, buckwheat, sunflowers, and wheat to out compete the weeds. Our hogs are rotating through their pastures, leaving behind a checkerboard of recovering, greening up sections, impacted and resting sections, and fresh pastures in front of them. The hens are scratching through a very tall cover crop of wheat and crimson clover- so tall that we had to mow some sections, so they could find their way home to their hen wagon. Jace, our neighbor/farm mentor who we lease our production fields from, has been cutting hay all over the farm (good for the cows, pigs, and horses) since last week and has all the beautiful big round bales moved to the haybarn while we hope for rain showers to get the grass regrowing. The quilted layers of plant colors is perfection to a farmer's eye.
Enjoy!
