Montana the bull is joining the herd of mother cows this week. He will stay with them for the next 45 days until he returns to his pen by the road with the other bulls and rams. The young chicks are headed outside this week as well.
The harvest list is slowly building as we bring in our first carrots and cabbage. The fields are filling up of growing plants and weeds, which we are doing our best to keep at bay.
This Week’s Pick List:
Eggs
Cortland Yellow and Monastrell Red Onions (Last week! We may have spring onions next week.)
Alto Leeks (Young and tender!)
Evergreen Hardy Scallions
Yaya Carrots
Hakurei Turnips
Dark Star, Yellowfin, and Cocozelle Summer Squash
Emiko Napa Cabbage
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Basil, Cilantro, and Dill
Regiment Spinach
Head Lettuce
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
Napa Cabbage with Hot Bacon Dressing, from food52.com
1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8 thick slices bacon, cut into 1/ 4-inch lardons
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten
Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.
Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg.
Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired.