By Sarah
The long break with no rain is allowing us time to work on outdoor projects again: weeding the artichokes and perennials, pulling out the irrigation lines from the winter field, and mowing and weed whacking around the barnyard. We have a long list of winter projects that can be done in the rain. We are saving them for when the rains return! For now, we are enjoying the incredible sunsets and are grateful that it seems the plants in the tunnels have started growing again!
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions
Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash
Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Dazzling Blue Kale
Ruby Red Chard
Various chicories!
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Lentil Salad with Beets and Pomegranate, from saveur.com
3 tbsp. champagne vinegar
1 small red onion, chopped
3 tbsp. olive oil
2 1⁄2 tbsp. prepared horseradish
2 tbsp. Dijon mustard
Zest of 1 orange, plus 2 tbsp. juice
11 oz. French lentils, rinsed
1⁄2 cup torn mint leaves, plus 1/4 cup finely chopped
1⁄3 cup pomegranate seeds
8 roasted baby beets, halved and sliced 1/4″ thick
Kosher salt and freshly ground black pepper, to taste
Macerate onions in the vinegar for 15 minutes. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan, cook, uncovered, about 20 minutes, or until tender, and strain. Mix vinegar, onions, oil, horseradish, Dijon, and orange juice and zest together in a bowl. Add to lentils to the bowl with vinaigrette; toss with mint, pomegranate seeds, beets, salt, and pepper.