The daffodils are all up in the flower beds, a nice sign of new growth and spring amidst the rain and cold. Lambs were born last week as well: 3 sets of twins and a triplet. They are cozy in the barn with access to the outdoors to bask in the sun when it shines. We are hoping to get them moving daily on pasture this week with a break in the rain.
The fresh offerings in the barn are beginning to diminish as the crops in the field wane with the frost and flooding. We will work hard to fill in with new items such as ground dried pepper and tea blends. We hope that you have some summer abundance stored away as well to help round out the slower time.
We are hoping to get the tunnels planted this week: lettuce and pac choy transplants, plus direct seeding more spinach and herbs. We hope that the longer days and break in the rain help to dry the soil in there and to help the plants grow!
This week’s pick list:
Sugarloaf, Castelfranco, Escarole, and Radicchio
Revolution Bread is available
Winter Roasted Beet and Radicchio Slaw, from Beth Hibbard
Preheat oven to 375
No need to peel the beets- they are made sweeter by cooking in their hides. Bonus less mess too! Toss in 3-4 medium sized, 2 gigantic or 6 mini beets. Cook for 45-60 minuets and allow to cool before peeling and dicing into small cubes. The pigment does become concentrated after baking so if you don't want pink fingers peel with care. Pink lips are cute tho, give em a kiss for some all natural lip stain!
Finely chop 1-2 heads of Radicchio into thin lengths(like coleslaw). The Chicory would work mixed in too- the key for me is finely chopping so that the dressing and the beets make it on the fork in the same bite.
1 Tbs lime juice. (lemon is super too).
1 Tbs Apple Cider Vinegar.
2 Tbs Olive Oil.
1/2 Tbs aged Balsamic Vinegar.
1 tsp Honey.
Pinch of sea salt or to taste
Toss everything and enjoy!