The one plant still blooming on the farm is the calendula in the herb garden. Its leaves are battered from the frost and rain but there are flowers dotting the green. The bright colors call in the sun and exuberance of summer, warming us when it is damp and cool.
Our days have slowed and we have started to switch to winter projects, although the strawberries need to be weeded and the tunnels provide ample work. We relish the sun when it appears and are forever grateful for the rain.
This week’s pick list:
Broccoli
Cabbage
Winter squash
Fennel
Kale
Collards
Beets
Chard
Potatoes
Parsley
Carrots
Lettuce
Escarole, Sugarloaf, and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Leeks
Brussel sprouts
Parsnips
Cauliflower
Pac Choy
Dried tea herbs
Dried ground peppers
Revolution Bread
One-Pot Tumeric Coconut Rice with Greens, from nytimes.com
2 cups long-grain rice, such as jasmine or basmati
½ cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
5 scallions, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
½ teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
Kosher salt
1 medium bunch kale, spinach or Swiss chard
1 lime
Rinse rice until water runs clear. Drain and set aside.
In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.