Wayward Haven Farm

We made it through the recent frost mostly unscathed. A few plants got nipped around the edges, but they’re holding their own. Still, the row cover can’t be folded and put away just yet. Almost, but not quite. We’re keeping an eye on Thursday night’s forecast—39° as of this morning—which is close enough to make a farmer pause. Soon enough the heat will settle in and we’ll find ourselves wishing for this cooler, more seasonal stretch.

March and April ran unusually warm and dry; now May seems intent on balancing the scales with cooler days and a generous hand of rain. NOAA is already talking about a strong El Niño and the likelihood of warmer‑than‑usual temperatures across the globe. We take what nature brings and adapt as best we can, even if half the adapting happens on the porch while we complain and marvel in equal measure.

This week brought a small triumph: several beautiful heads of cauliflower. Jo pickled and canned eight pints, and she’s working on a few more so we can offer some here at the farm and at the market. It’s the kind of work that fills the kitchen with vinegar and possibility.

We’re also watching the next crop of cabbage closely. If they size up the way we hope, we’ll have some for the stand and the market—and whatever doesn’t sell will find its way into our favorite dishes or into jars as sauerkraut.

The greenhouse cabbages we overwintered are finally big enough to harvest. Over the past couple of weeks we’ve had curried chicken and cabbage soup and some very tender steamed cabbage rolls (recipes below). These heads were surprisingly sweet—at least, sweet for cabbage—and made for some tasty meals.

We’re still open daily from 1PM to 5PM through Sunday, May 10. If the weather turns stormy or gusty, you’ll find us tucked onto the front porch. Otherwise, we’re set up in the tent as you turn into the driveway.

A small note about rhythm: we’re pressing pause on the weekly Notes from the Haven emails for a bit. We’ll continue posting updates here on the website, and From the Hermit’s Porch will still arrive in your inbox through Substack. We’ll share links there whenever a new Notes update goes up on the site.

As we approach our Summer Solstice opening—June 5 through 21—we’ll send an email with what’s growing and what will be on offer at the farmstand and the market.

For now, we’re settling into this early‑May in‑between season—cool mornings, soft rain, the last flirtations with frost, and the quiet sense that summer is already waiting in the wings.

Steamed cabbage rolls

Serving size: 2 servings

Preparation time: 15 mins

Cooking time: 10 mins

Ingredients

Directions

Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.

Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it’s optional).

Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.

Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.

Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.

Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.

Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.

While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.

Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.

You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.

Nutrition

Curried Chicken & Cabbage Soup

Serving size: 4

Cooking time: 40 mins

Ingredients

Directions

1. Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.

2. Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes. Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.

3. Remove the chicken to a cutting board and, using 2 forks, shred it into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.

Nutrition