We finished covering the winter beds with remay and then focused on the perennial herb and flower beds today. We are cutting back the plants, weeding and mowing, and then mulching all the beds. We hope to plant flower bulbs this week.
We moved the chickens to their winter parking spot last week. The ground is getting very soft from all the rain; it is nice to have them settled in one spot.
This weeks's pick list:
- Cabbage
- Pac Choy
- Carrots
- Fennel
- Scallions
- Celery
- Beets
- Radish
- Turnips
- Winter squash
- Lettuce
- Potatoes
- Kale
- Collards
- Onions
- Kohlrabi
- Parsnip
- Rutabaga
- Chicories
- Celeriac
- Garlic
Carrot Ricotta Tart, from saveur.com
- 2 cups flour, plus more for rolling
- 1⁄2 tsp. salt
- 1⁄4 tsp. freshly ground black pepper
- 1 1⁄2 sticks (6 oz.) unsalted butter, chopped into 1⁄2-inch cubes
- 1⁄2 cup ice-cold water
- 2 cups ricotta
- 1⁄2 cup olive oil, plus more as needed
- Salt
- 10 medium carrots, peeled
- Juice of 4 lemons, plus 1⁄8 tsp. finely grated lemon zest
- 1 tbsp. plus 1 tsp. coriander seeds, coarsely ground in a mortar and pestle
- 1⁄2 tsp. ground caraway
- To make the dough, in a food processor, pulse the flour, salt, and pepper briefly to mix. Add the butter and pulse 10–15 times or until only pea-size crumbs remain. Trickle in the water 1 tablespoon at a time, pulsing just to incorporate. (Mixture should feel moist and hold together when pinched.)
- Turn out the dough onto a clean work surface and form into a ball. Wrap in plastic, then form into a 1-inch-thick square. Chill for at least 1 hour or up to overnight.
- To make the topping, clean out the bowl of the food processor and add the ricotta, 2 tablespoons of the olive oil, 2 generous pinches salt, and the lemon zest, and process until very smooth (if needed for smoothness, add an additional tablespoon olive oil). Cover and refrigerate until ready to use.
- Shave the carrots into thick ribbons using a vegetable peeler and set aside.
- In a large bowl, whisk the lemon juice, coriander, caraway, remaining 6 tablespoons oil, and a pinch of salt. Set aside.
- Set a rack in the top third of the oven and preheat to 400°. Line a baking sheet with parchment paper. On a floured surface, roll out dough into a thin 11x16-inch rectangle. Use a paring knife to trim neat ends if desired. Transfer to the prepared baking sheet and chill 10 minutes. Remove and spread the ricotta mixture over the crust, leaving a 1⁄2-inch border. Using a pastry brush, brush the border lightly with olive oil.
- Add the carrots in batches to the bowl of dressing; tossing to coat. Squeeze the carrots lightly to release any excess dressing back into the bowl. Pile the carrots atop the ricotta . Reserve any remaining dressing.
- Bake, rotating the pan halfway through, until the crust is golden brown, 30–35 minutes. Remove; drizzle the carrots with the reserved dressing. Slice and serve warm or at room temperature.