Hey Celeste here again,
Look for an email from me detailing new barn protocols! Please read it!
I’m very happy to announce that baby’s-breath ( Gypsophila ) and Larkspur is ready to be harvest in the Flower Field , and don’t forget that there is a big variety of herbs and flowers in the perennial garden that is ready to be harvested as well.
From Sarah,
Don’t forget to smell the flowers as well! The milkweed in the perennials is blooming and it has a glorious scent. The other day I was not paying attention enough and almost inhaled a handful of bees that were also relishing the bloom!
We interplanted alyssum in the brassica block to attract beneficial insects and I could not be happier with the results so far! The plants all look healthy and strong. Walking through the field, the sweet smell of the alyssum is uplifting as well.
We are prepping for a heat wave this week and still basking in the glow of the rainbows from Monday morning. We awoke to a good amount of moisture on the ground and were blessed by beautiful rainbows all morning!
This Week’s Pick List:
Eggs
Cortland Yellow and Monastrell Red Onions (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)
Alto Leeks (Young and tender!)
Bora King and Cheong Du Radish
Solaris Fennel
Pink Beauty Radishes
Evergreen Hardy Scallions
Dazzling Blue Kale
Champion Collards
Parsley, Basil, Cilantro, and Dill
Regiment Spinach
Head Lettuce
Lettuce Mix
Red mustard
Albion Strawberries
Single Herb Tea (We are offering our remaining dried herbs in bulk now!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Only on Friday this week)
Coconut-Braised Collard Greens, from nytimes.com
1 large bunch collard greens (1 1/2 to 2 pounds)
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
1 ½ cups unsweetened coconut milk
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
Season to taste with salt and pepper and serve immediately.