I went seed collecting in the flower garden this Sunday. I have to admit that I felt like a young child, engrossed in exploration and discovery. I am not an expert in seed collection; I am truly a novice. I know what the seeds look like from planting them. When looking for them in the field, some are obvious, such as the diablo cosmos above, and some are hidden. The larger seeds are usually easier to find but not always. I struggled to collect the large cerinthe seeds until I dropped the precious few that I had already found on the ground. Then I realized where all the seeds were: on the soil under the plants! Collecting seeds is a slow job; a time to move carefully and deliberately. As I was collecting, I enjoyed the silence and the peace in the garden, as well as the many visits from varying creatures. Even though there are not as many perfect blooms in the field, there is still plenty of food for the birds, bees, and more. The flowers are definitely waning in the field but if you would like to collect seeds, please do so. We are happy to offer you guidance and advice as we learn together.
This week's pick list:
- Sunflower heads
- Melons
- Winter squash
- Lettuce
- Lettuce Mix
- Tatsoi
- Celery
- Leeks
- Fennel
- Onions
- Garlic
- Cabbage
- Potatoes
- Celeriac
- Kale
- Chard
- Beets
- Carrots
- Basil. dill, cilantro
Baked Buckwheat Noodles with Brown Butter and Cabbage (adapted from Greens)
- 1/2 stick butter, cut into pieces
- 8 to 10 large sage leaves
- Salt
- 8 ounces potatoes, peeled and cut into 1/2 inch cubes
- 2 to 3 leeks, quartered and sliced
- 2 cloves garlic, minced
- 1/2 cayenne chili, thinly sliced and seeds removed
- 1 to 1.5 lbs cabbage, quartered and shredded
- 1/2 cup Parmesan
- 1 lb buckwheat noodles
- 1/2 pound mozzarella
Preheat the oven to 425 degrees.
Bring a large pot of water to boil. Add the potatoes and cook until fairly tender, about 5 minutes. Save the water for the pasta and set aside the potatoes. Cook the pasta in the water until slightly chewy. Drain the pasta and sprinkle with olive oil so it does not stick.
Brown the butter in a large saute pan. Add the leeks, minced garlic, and the chili. Cook until leeks are soft and add cabbage. Season with salt. Cook until cabbage is tender. Add parmesan, potatoes, and pasta and mix thoroughly.
Butter a casserole dish. Place half the pasta mixture in the bottom. Add a layer of sliced cheese, then the rest of the pasta, and finish with the rest of the sliced cheese.
Bake in the oven for about 20 minutes until hot and the cheese is browned.