The farm was full of activity this Saturday at the harvest festival; many beautiful creations were made and delicious food was eaten! Emma dried a huge variety of flowers this year and it was a delight to see them made into wreaths. We will have left over wreath making supplies in the barn this week for anyone who was unable to attend.
Kelsey finished harvesting the last of the marshmallow root last week and began mixing new tea blends this Monday. Look for them in the barn this week!
We planted the garlic last week and are hoping for a much more abundant crop this year. We chose to use most of the garlic that we harvested this summer as seed for next year’s crop that we just planted. This means that we have very little garlic left to offer in the barn until we begin harvesting green garlic in March. We made this choice for 2 reasons. One, there is great value in saving your seed each year and having the crop acclimate to your land. Second, garlic seed is actually much more expensive than garlic your purchase in the store. We hope you enjoy the remaining garlic that we have and we look forward to the delicious green garlic when it comes.
We are so happy that there is talk of rain next week so we are prepping all the fields in advance. We hope to have all the cover crop seeded before the first rain. We hope it comes true!
This week’s pick list:
Broccoli
Collards
Cabbage
Winter squash
Scallions
Kale
Beets
Chard
Potatoes
Parsley
Carrots
Lettuce
Frisee
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Leeks
Garlic
Parsnips
Dried tea herbs
Dried ground peppers
Revolution Bread
Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds, from food52.com
1 1/2 pounds green cabbage (half a large head)
1/4 cup oil
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon sesame seeds
1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
1 teaspoon salt
1/8-1/4 teaspoons cayenne pepper
1 tablespoon lemon juice
1/2 teaspoon garam masala
Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)
Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.
Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.
Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.