This spell of cool and wet weather has been lovely. While it is not bringing a huge amount of rain, it is still providing us with a break from the warm weather of recent, allowing the grass to grow and the moisture to stay in the ground.
We are tilling our first field tomorrow. We have honestly not tilled this early before or with rain in the forecast but we are excited to see what happens. We are hopeful that it will help break down the large amount of grass and will make our first beds easier to plant.
Cabbage
Cauliflower
Kale
Beets
Chard
Castelfranco Chicory
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Arugula
Onions
Green garlic
Celery
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
One-Pot Mujadara With Leeks and Greens, from nytimes.com
1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 ¼ teaspoons salt, more as needed
¼ cup extra-virgin olive oil
! green garlic, thinly sliced
¾ cup long-grain rice
1 ½ teaspoons ground cumin
½ teaspoon ground allspice
¼ teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.