It appears that our first big storm will move through this week. So far the storms have been light and steady, with minimal flooding and time for the ground to absorb the moisture. This has been a welcome change from previous years when we have only had large storms. However, we do count on the large storms to replenish our ponds and thus allow us to irrigate in the summer. The ponds have filled some and with the fresh water, the ducks and other birds have returned.
We have many building projects and equipment repairs to keep us busy when the weather is wet. We removed one bay in the CSA barn and added a picnic table for the winter. We will have paper and pens to keep young ones busy when it is wet outside.
Pick List:
- Winter squash
- Radish
- Lettuce
- Pac Choy
- Frisee
- Beets
- Turnips
- Radicchio
- Potatoes
- Celeriac
- Kale
- Chard
- Collards
- Carrots
- Parsley
Warm Beet And Pistachio Salad, adapted from saveur.com
- 6 beets, trimmed
- 1 1⁄4 cups orange juice
- 1 cup vegetable stock
- 1⁄2 cup red wine vinegar
- 1⁄4 cup honey
- Salt
- 2 tbsp. champagne vinegar
- Freshly ground white pepper
- 2 tbsp. olive oil
- 1 tbsp. thinly sliced flat-leaf parsley leaves
- 1⁄4 cup hopped pistachios
Put beets, 1 cup of the orange juice, stock, red wine vinegar, half the honey, and salt to taste into a small pot and bring to a boil. Reduce heat to medium-low; simmer until tender, 40–45 minutes. Cool, strain, and reserve cooking liquid.
In a bowl, whisk together champagne vinegar, 1⁄2 cup cooking liquid, remaining orange juice and honey, and salt and pepper to taste in a bowl. Peel and thinly slice beets; add to bowl. Let marinate for 2 hours at room temperature.
Before serving, simmer remaining cooking liquid in a small pot over medium heat to make a glaze, about 5 minutes. Set glaze aside.
With a slotted spoon, remove beets from marinade and place in a serving dish. Toss the beets with the parsley and olive oil. To finish, drizzle with glaze and sprinkle with pistachios.
