Watching Kelsey and Celeste make tea blends, it looked like beautiful layers of a cake in the jar! On Sunday we spotted of a rainbow that ended right on top of the new tunnel Matt and Tim are building, where we are about to plant our first succession of tomatoes, peppers, eggplant, and cucumbers next week. We are grateful for all the beauty that is around us.
We spaded our first field for the second time today. Next we will bury the irrigation header, shape beds, and hope to direct seed our first round of crops on Thursday. But that may be too ambitious. It is an early spring and it seems everything is colliding, the to do list is so long.
The pick list is shrinking as the overwintered crops are fading away. The tunnels are producing beautiful greens that we hope to continue until we have fresh produce from the fields. The benefit of the dry winter and early spring is that we can plant earlier and have more food for you soon.
This week’s pick list:
Eggs
Apples from Filigreen Farm
Onions
Green garlic
Parsnips
Rutabaga
Beets
Radish
Turnips
Celery
Scallions
Pac Choy
Lettuce
Kale
Chard
Spinach
Arugula
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
SPINACH WITH SORREL, MINT, AND ANCHOVY from nytimes.com
2 tablespoons extra virgin olive oil
4 anchovy fillets
1 medium shallot, finely chopped
1 large bunch (about 1 pound) spinach, trimmed and washed
1 cup gently packed, thinly slivered sorrel leaves
1/4 cup coarsely chopped spearmint
1/4 teaspoon salt
Freshly ground black pepper
1. In a large skillet, heat oil over medium-low heat. Add anchovies and shallot, and cook, stirring and mashing anchovy fillets with the back of a spoon until the shallot is softened but not browned and the anchovy is dissolved.
2. Add as much spinach as will fit in pan, increase heat to medium-high, and toss spinach with tongs until it is wilted. Add remaining spinach, along with sorrel, mint and salt. Continue to toss until all the spinach is wilted and most of the liquid has cooked off, about 3 minutes. Taste, and adjust seasoning with salt and pepper. Serve.