Walking the fields today, I was in awe of the expansive views and huge sky. I could not resist taking photos of it, as well as the blooming flowers. Each year it is fun to discover new varieties of flowers, as well as grow favorites from your past. I remember the first time I grew most of the flowers, often on different farms far from here. I am planning next year's spring flowers, which is a little surreal but necessary. The choices can be overwhelming. There are an endless number of plants to choose, then variety, and from which company. It is exciting and overwhelming at the same time, making my head spin with all the different puzzle pieces. Who knows which plants will enjoy growing here during the winter.
Diablo cosmos
This week's pick list:
- Zucchini and summer squash
- Cucumbers
- Shelling peas
- Snap peas
- Potatoes
- Green onions
- Garlic
- Cabbage
- Carrots
- Beets
- Turnips
- Lettuce
- Arugula
- Kale
- Chard
- Pesto Basil
- Dill, cilantro, and parsley
- Strawberries
Young vegetable plants
Polenta with Peas, Fennel, and Almonds, adapted from naturallyella.com
Polenta
4 cups water
1 cup polenta
2 tablespoons butter
2 ounces cream cheese or chèvre
1/2 cup whole milk
1 teaspoon sea salt
1/2 teaspoon black pepper
Topping
2 tablespoons olive oil
1 cup diced fresh fennel
2 cup shelled peas
Large handful minced parsley, dill, and/or mint
1/4 cup sliced almonds
2 tablespoon lemon juice
1 teaspoon lemon zest
In a small pot, bring water to a boil. Pour in polenta and turn the heat down to the lowest heat possible. Cook, stirring polenta occasionally, for 15 minutes (easy/done) to 30 minutes (longer/better flavor.) Remove from heat and stir in the butter, cream cheese or chèvre, milk, sea salt, and black pepper. Let sit while cheese and butter melt.
In a skillet, heat olive oil over medium-low heat. Stir in the diced fennel, and cook until tender and fragrant, 4-5 minutes. Add peas, cooking for another 2-3 minutes until hot. Remove from heat and toss cooked vegetables with herbs, sliced almonds, lemon juice, and lemon zest. Divide polenta into two bowls and top with pea mixture.
Salmon rose zinnias with self-seeded calendula