Rain seems to be the dominant forecast these days, which we do truly need. We certainly have plenty of puddles in the field, but no damage so far, for which we are grateful. It is a pleasure to see the drainages flowing and to hear running water on the farm. When the sun does appear, the new green and other colors shine through.
We started divide dahlias this week, rather than waiting until right before we plant them. It is always a huge task and better to do slowly than in a rush. The tubers are quite a puzzle: all grown together and requiring patience to tease them apart. We also cleaned the flower seed that we saved from last year. The greenhouse is filling up with plants, some ready to go into the field soon. Hopefully we will get a small break in the rain so that we can get them in the ground.
As we complete each small building project, the area on which we have worked, is refreshed and looks tidier. It is satisfying to have the time to get organized and cleaned up.
- Winter squash
Bubbles and squeak, adapted from epicurious.com
- 1 lb potatoes, peeled and cut into 1 1/2-inch pieces
- 6 tablespoons unsalted butter
- 1 lb cabbage, cored and thinly sliced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.