The fields and the very brown hills seem so barren right now. Still with the little rain we had there are patches of green popping up. The last of the vegetable beds still in production are a lone island of bright green.
Last Friday Seth mowed the dry corn in the two acre plot closest to the road. Today we spread compost where the new strawberry beds will go and began to spade that field. We were hoping that Friday's rain moistened the soil a little but it is still very dry. On Thursday we will plant the onions and next week the strawberries.
We also started to clean out and reorganize barns in preparation for the chicks that will be arriving in the beginning of December. The old calf barn will now be a home to the baby chicks before the go into their mobile coop. We are looking forward to eggs next spring! Lastly, we mowed the wildflower ring around the herb garden and began to cut back and weed the beds in there. It should be easier to find the herbs now!
The drainage work that connected the culvert under the driveway to the culvert past the CSA barn is done. It is a relief to know that the fields will not flood this winter.
This week's pick list:
- Sorted Sweet Peppers
- Escarole and Frisee
- Winter Squash
- Dill and Cilantro
- Pick your own Strawberries
Harvest Vegetable Galette (Adapted from marthastewart.com)
- 1 potato, scrubbed and diced
- 3 large beets (1 1/2 pounds), scrubbed and peeled
- 3 carrots
- 1 1/2 cups chickpeas (from one 15-ounce can), drained and rinsed, coarsely chopped
- 1/2 cup flour
- 3 tablespoons chopped fresh dill
- Coarse salt and freshly ground pepper
- 3 tablespoons olive oil
- 2 ounces fresh goat cheese, crumbled (1/4 cup)
- Bring potato to a a low simmer in a pot of salted water. Cook until knife-tender. Drain.
Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, dill, and 1 teaspoon salt. Season with pepper.
In a large straight-sided skillet, heat 3 tablespoons oil over medium heat. Add beet mixture, and firmly press evenly into pan. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
Top pancake with goat cheese, and cut into wedges.