We have had many cold mornings, waking up to a white farm that slowly changes back to green as the sun rises. We wait to harvest and to drive on the grass as much as possible, to allow the thaw to begin. It is the reverse order of summer when we are working in the mornings to beat the sun.
We added gravel to the driveway to alleviate some of the bumps, planted roses in the ring around the herb garden, and moved to get the cows and sheep to new areas to graze. The rest of the week should be warmer and dry; we are looking forward to the sunshine and to continue getting cleaned up.
This weeks's pick list:
- Pac Choy
- Winter Squash
Provencal Greens Soup, from nytimes.com
- 2 tablespoons extra-virgin olive oil
- 2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
- 4 garlic cloves, sliced
- Kosher salt
- 6 cups chopped greens
- Black pepper, to taste
- 2 large eggs
- 4 thick slices country bread, toasted and rubbed with a cut clove of garlic
- Grated Parmesan, for serving (optional)
- Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.