The sheep were sheared last week, which is earlier than we have sheared them in the past. They are due to lamb in about a month. We are hoping this timing provides them with more comfort and ease during birth, as well as better quality wool.
Jesse and Seth are also working to create a new space for the sheep to lamb. They have installed a gravel pad in the field next to the greenhouses. On Wednesday, a metal building will be installed on it. Inside, they will set up several pens that the new ewe and lamb can spend a day in to bond before rejoining the flock.
Last week, Sarah Beth sowed the first seeds, leeks, that will be planted in the fields, rather than the tunnels. The start of the season still feels far away but it is always exciting to see the first sprouts and imagine the abundance of food again. We are still in desperate need of some large storms and are hoping the March brings a deluge.
This Week’s Pick List:
This week and next week we will offer ground chile peppers
Eggs
Rhonda Beets
Dolciva Carrots
Cortland Yellow and Monastrell Red Onions, Matador Shallots
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Cabbage
Song Cauliflower
Calypso Celery
Ruby Red Chard
Lettuce Mix
Mei Qing Choi
Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio
Parsley
Regiment Spinach
Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil
Revolution Bread
Lemony Carrot and Cauliflower Soup, from nytimes.com
1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush (or use a coffee grinder).
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile and sea salt.