Flow

As we work towards the solstice this week, it feels as if our pace is shifting from the mad dash of spring plantings to a more steady flow of succession crops going in the fields. We trellised the tomatoes today, prepped beds to plant, and pulled the lines from the garlic. We hand forked all the garlic to harvest it last week which was difficult but also rewarding to see a decent harvest from such an overgrown piece of ground.

We will plant more broccoli, kale, lettuce and more this week, while still catching up on weeding and collecting hay. The new chicks are going outside for the first time tomorrow!

This Week’s Pick List:

• Beets

• Radish

• Potatoes

• Spinach

• Arugula

• Parsley, Basil, Cilantro, Dill

• Mustard greens

• Scallions

• Fennel

• Kale

• Tatsoi

• Lettuce Mix

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread available for purchase

Mustard Green Harissa, from food52.com

• 1 1/4 teaspoons coarse sea salt (divided)

• 1 cup packed chopped mustard greens

• 3 tablespoons extra-virgin olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon coriander seeds

• 1/2teaspoon cumin seeds

• 1 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1 tablespoon minced cilantro

• 1 tablespoon minced flat-leaf parsley

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon red wine vinegar

• 2 teaspoons water

  
  Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about 2 minutes. Drain well.

  Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until the garlic starts to turn golden, about 5 minutes. Transfer to a small heatproof bowl and set aside to cool.

  In the same skillet, toast the coriander and cumin, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.

  Transfer the powder to a blender (we found a mini-food processor works best). Add the paprika, cayenne, cilantro, parsley, lemon juice, vinegar, water, mustard greens, garlic oil, and the remaining 1/4 teaspoon salt. Puree until smooth.

  Taste and season with more salt if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.