The rain last week was a surprise, as well as a mixed blessing. It refreshed the plants, buildings, and people, but it also rained on the hay. Luckily, the hay survived. While diminished in quality, it is still decent. We are balancing our time between the hay, the weeds, planting, and the animals. While I am feeling rather spread out, I also notice that when I stop for a moment, I see that the plants are still thriving among the weeds, the animals are fat and happy, and and the flowers are starting to bloom. I try to be patient with our progress and have faith that as we slowly work at all the projects, we will succeed.
This week's pick list:
- Snap pea
- Carrot
- Beet
- Turnip
- Lettuce
- Spinach
- Collard
- Kale
- Chard
- Fennel
- Basil, dill, cilantro, parsley
- Pac choy
- Escarole and frisee
- Scallion
- Garlic scape
- Strawberries
Caramalized Turnips with Parsley, Lemon, and Capers, adapted from nytimes.com
3 pounds small turnips
4 tablespoons olive oil
2 small garlic cloves, finely chopped
1 tablespoon capers, rinsed and roughly chopped
Zest of 1/2 lemon
3 tablespoons flat-leaf parsley, roughly chopped
Juice of 1/2 lemon, or to taste
Chop the garlic and macerate it in the lemon juice for ten minutes. Add the capers, lemon zest and parsley, and 1 tablespoon olive oil.
Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.Season with salt and pepper as you cook them.
To serve, mix the warm turnips with the dressing.