We are waiting in limbo for the ewes to start lambing, for the calves to come, and for more rain to fall. We know that the lambs and calves will arrive any day but the rain is less certain. We are practicing our patience but it is not easy. We will let you know when they come!
Now that spring is here and we have yet to have a soaking rain, we feel rather disoriented. We are still praying for more rain, (Please join us!) but we are also thinking about the adjustments we need to make.
This Week’s Pick List:
Eggs
Rhonda Beets
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
Joan Rutabaga
Calypso Celery
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Mei Qing Choi
Treviso, Castelfranco, and Rosalba Radicchio
Parsley and Cilantro
Regiment Spinach
Lettuce Mix
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil
Revolution Bread
Spring Minestrone With Kale and Pasta, from nytimes.com
¼ cup extra-virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Kosher salt and black pepper
2 tablespoons minced fresh ginger (optional)
2 tablespoons minced garlic
2 quarts low-sodium chicken or vegetable stock
1 cup ditalini or other small shaped pasta (about 5 ounces)
8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), or chopped broccoli
1 cup fresh or frozen peas
5 ounces sliced kale or torn spinach (about 4 cups)
Grated Parmesan, for serving
In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
Divide soup among bowls. Top with Parmesan.