|
|
|
|
|
|
 |
Napa cabbage is new this week. Making return appearances after a brief absence are kholrabi and collard greens. Peas are again available to you this week as are beets, bok choy, cilantro, culinary bay, dill, garlic scapes (last week), head lettuce (romaine and a fun red one called speckled amish), kale, scallions, and swiss chard. Carrots will be back soon so don't fret. Please click here to choose your share for the week.
I hope that everyone's safe and sound after the torrential rains. We're pretty high up on the hill here at Northland but roads all around us were closed during the rain yesterday. For the farm, all the rain means that we're keeping the horses in the barn for the time being. If we turn them out with this much moisture in the ground, we risk destroying our pastures. It also means that we haven't been able to do any more haying since the first couple of fields which we got in a week and a half ago. You can read about how we hay with horses on the blog.
On the vegetable front, everything is still looking pretty sodden but healthy. The first, lone zucchini is about five inches long and many of the tomato plants have large fruit set, waiting for the warming sun to ripen them. So much moisture invites plant disease so hopefully that'll hold off. I've also planted about 60 tomatoes, 20 eggplant, and 20 basil in the hoophouse. These heat loving plants should thrive there.
So many recipe possibilities for this week! I came up with a pretty delicious creamy dilly beet recipe this past week while fiddling in the kitchen and I thought I'd share that with you. Check it out below.
We're mere weeks away from tomato season so hold on to your hats and ready your canning jars, here we go!
|
|
creamy dilly beets
1 bunch beets
1 bunch dill
1 tablespoon lard, bacon grease, or other fat
4 tablespoons plain yogurt (Greek does nicely here)
2 tablespoons lemon juice
salt to taste
1. halve and boil beets until you can easily fork them
2. meanwhile, chop dill roughly and set aside
3. remove beets to cutting board, cool, and chop
4. Heat lard in skillet until shimmering
5. toss in beets and lemon juice
6. add dill and stir to combine
7. turn off heat and stir in yogurt
8. season with salt and serve
|
|  |
|
 |
KEEP IN TOUCH
|
|
|
|
|
|
|
|
|
|
|
|
|
|
No comments:
Post a Comment