The grass is so tall now that when you look out at the fields you see very few puddles, but there are so many more just underneath the green grass. When you walk the fields, you can feel the smallest elevation change, where the valleys are still full of water but the higher areas are drier. While nothing in the field loved being soaked again last week, the plants are also clearly growing rapidly with the warm temperatures. They have yellowed outside leaves but nice dark green centers. Now that the equinox has passed, it does feel as if the growth is about to explode.
Now that the rain has passed, we are hoping to be out in the fields by the end of the week to put in the transplants that are waiting in the greenhouse. As well, we are fine tuning our seeder so that our direct seeded crops can be successful and more plentiful in the coming season.
This week's pick list:
- Green onion
- Green garlic
- Sonora Wheat
We are including Sonora wheat berries in the share this week. They have incredible flavor and are a beautiful light colored wheat.
Whiskey & Wheat Berry Salad Recipe, adapted from 101cookbooks.com
1 pound wheat berries, cooked*
3/4 cup golden raisins
1/2 cup whiskey
1 tablespoon maple syrup
5 ounces goat cheese
1/3 cup olive oil
1 tablespoon lemon juice and zest of the lemon
1 tablespoon each thinly sliced green garlic and green onion
fine grain sea salt
1 cup pinenuts, toasted
large handful each of chopped mint and sorrel leaves
Place the raisins in a small bowl, add the whiskey and maple syrup, and let soak for a couple hours (or overnight). When the raisins are done soaking, drain off (and save) the leftover whiskey. You'll use it in the dressing.
Cook the wheat berries and set aside.
Macerate the green onion and garlic in the lemon juice and zest for about 5 minutes. Whisk in the olive oil, 3 tablespoons of the whiskey (leftover from soaking the raisins), and a couple pinches of salt.
While the wheat berries are still warm, drain them and then toss them in a bowl with the dressing, raisins, herbs and a few more pinches of salt. Just before serving, sprinkle with goat cheese and pine nuts, toss once or twice and serve. You can let the wheat berries marinate in the dressing for a little while before adding the goat cheese and pine nuts, if you wish.
Makes a party or potluck-sized salad.
*To cook wheat berries: Combine the pound of wheat berries with about 8 1/2 cups of water and 1 tablespoon of salt in a large saucepan over medium-high heat. Make sure there is plenty of water in the pan to cover the wheat. Bring to a low boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so, stirring every so often to ensure even cooking. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Let cool in their liquid while you prepare the dressing.