the wait, the pull -Ngo Family Farm

one of the most magical parts of blogging is the community of women in which you find yourself. i have relished meeting other women farmers through longestacres and jamie of ngo family farm is no exception. jamie and her family have a 2-acre farm in colorado. which is the state where nick and i really want to live. after vermont. they have goats, dogs, a garden, and of course chickens. jamie writes this beautiful blog which is always full of good, honest, seasonal recipes and a precious glimpse into their colorado farm life. when i asked jamie if she'd write a little post here, while i'm moving, she thought to write about the early spring for farmers. so without further babbling here is jamie. 

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the wait:

So much is just barely beginning to grow at the start of spring - garlic rises from its long winter's nap, and tender green shoots of all manner of good vegetables are slowly reaching the surface, stretching toward the sun. And so we wait. The pull to eat fresh lettuce and sun-kissed berries once again is ever-strong, but it's not quite time just yet.

Yet, what is most bountiful right this very moment is eggs! The chickens can eat all those fresh green shoots well before we can, so while we wait, we eat a lot of egg-centric food. As the garden wakes up, we enjoy a bit of luxury in the form of Hollandaise sauce to hold us over just a short while longer - for anticipatory early spring quickly becomes abundant mid-summer!

Beautiful and Simple Hollandaise Sauce  
~serves 4-6


Ingredients:
3 egg yolks, at room temperature
1/2 to 1 Tablespoon freshly squeezed lemon juice 
pinch of salt 
pinch of cayenne pepper
8 Tablespoons butter, melted 
Tarragon sprig to garnish


Method: 
1. Using a blender or food processor, combine the egg yolks, 1/2 Tablespoon lemon juice, salt, and cayenne pepper. 

 

2. Slowly add the melted butter, while continuing to blend until thickened, about 30 seconds or so. 

3. Taste. Adjust seasonings, adding up to another 1/2 Tablespoon of lemon juice if you prefer. 

 

4. Garnish with a fresh sprig of tarragon.

 

5. Serve over eggs. Or greens. Or fish! Eat with asparagus. Or as a dip for artichoke leaves, and any other way you wish. Just be sure to relish it as you wait.

the pull:

The pull to be out-of-doors has been drawing all of us decidedly out. At any excuse to drop what we're doing inside, we succumb to being called outside. For who knows how long this warmth will last until the next spring snow? We must take the opportunity to soak in a little sun, to dig in the dirt while the breeze is just right and still a little cool. To dream of what's to come as the days grow longer, like a simple fire pit by the pond. To notice the greening of the pastures. To watch the chickens flurry about, excitedly scratching all around the field and bathing in the depressions of new earth. To laugh at the goats running toward the house, bleating for treats of apple cores each and every time the front door opens (and it opens more than just a few times each day). To let ourselves be overwhelmed by just how much there is to do. To remember just how very fortunate we are to be here, knee-deep in this life, and in this place we so love.

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thank you jamie!