The break in the rains allow us to return our focus to the fields, sneaking in jobs that might otherwise be difficult and giving the plants some attention. We are filling in the strawberry patch with the extra plants where some seedlings did not survive. Most have several leaves and are making their way out of the plastic. We hope to finish weeding and mulching the perennial flower beds, as well.
The cows have finished grazing the hillside they were on and are now in the barn. We will move them across the farm midweek but for now we are happy to collect manure in the barn.
Our instagram and Facebook accounts are active again, saved by Brendan, one of our awesome crew members. Check out his post when you have a chance!
- Winter squash
- Pac Choy
- Dill and parsley
Butternut Squash Baked Risotto, adapted from marthastewart.com
2 tablespoons extra-virgin olive oil
1 onion, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups broth
1 bunch kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving
Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.