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From the Farm

One of the great things about working on the farm is there is plenty of time to reflect while you are working. This is not our traditional farm article but I thought you might be interested in things that the farm is teaching me about life. I recently had just such a learning experience where it seemed God was just speaking such powerful truth to me.

Chard is a tall leafy green vegetable commonly referred to as Swiss chard with a scientific name of Beta vulgaris. Chard belongs to the same family as beets and spinach and shares a similar taste. The flavor can be bitter, pungent, and slightly salty. Chard has been bred to have highly nutritious leaves. This is at the expense of the root, which is not as nutritious as the leaves. Chard is one of the healthiest vegetables available and a valuable addition to a healthy diet.

Kale (borecole) is a form of cabbage, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The leaves have a distinctive ruffly appearance that distinguishes the plant from a close relative, collard greens. Other vegetables in the family are broccoli, bok choy, cabbage, brussels sprouts, cauliflower, radishes, mustard and turnips. The list is quite extensive. One thing that binds all these vegetables is the enzyme composition and their health benefits. This vegetable tends to be a little bit bitter in flavor, although this bitterness is tempered by washing, cooking, and using younger leaves. It may be eaten raw, but since the leaves are somewhat tough, kale is usually cooked.

Here's a quick run down of the dairy operation.

The cycle I am shooting for is seasonal and is usually geared towards having a cow in milk when the grass is growing vigorously. Another factor is that it is harder on a cow to be in milk with the heat of summer, so there are opposing advantages as to when you keep your cows in milk in Florida.

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