Seth and I are skiing in Colorado while Jesse, Jorge, Pascale, and Kelsey are skillfully caring for the all the animals, plants, and buildings at the farm. We are grateful for their hard work and support and to be in the snow!
As we transition crews, everyone on the farm seems to be moving. We are rearranging the houses and getting ready to welcome new employees to the farm. We are excited for the beginnings and to have everyone settled in their new spaces.
We are working to clear the tunnels, in preparation to plant next week. We have a bounty of beautiful cabbage in the field that we are slowly harvesting to store. It is nice to have a break in the rain for the fields to dry a little as some crops have started to suffer from the saturated soils.
This week’s pick list:
Cabbage
Winter squash
Fennel
Kale
Beets
Chard
Potatoes
Parsley
Carrots
Lettuce
Escarole, Sugarloaf, and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Brussel sprouts
Parsnips
Dried tea herbs
Dried ground peppers
Revolution Bread
SPICED BUTTERNUT SQUASH BISCUITS, from dishingupthedirt.com
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup buttermilk
3/4 cup roasted and mashed butternut squash puree (or any cooked squash puree)
3 tablespoons honey, warmed until pourable (make sure it's not hot though)
Preheat the oven to 400F
Combine flour, baking powder, spices and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill in the fridge for 10 minutes.
Combine buttermilk and honey until well mixed. Add the squash puree and buttermilk mixture to the large bowl with the flour mixture; stir until well incorporated making sure not to over-mix.
Turn dough out onto a lightly floured surface; knead 8-10 times (this will help achieve lovely layers of butter for maximum flakiness). While kneading/folding the dough sprinkle extra flour if the dough is too sticky. Pat or roll out to 1-in. thickness; cut with a floured 2-in. biscuit cutter or mason jar. Place biscuits close together on a a lightly greased baking sheet and bake for 14-18 minutes or until lightly browned.