The peach tree outside our window is blooming and I can't help but stop and stare at it each time I pass by. When we first moved here, it was rather small, covered in blackberries and hidden by other plants. We were not sure it would survive but it also seemed as if it had been here a while, so it is lovely to see it thriving.
With the heavy rains of the weekend, most of our tasks are focused in the barnyard again: tuning equipment, building more wood flats to start seeds, and finishing our renovation of the old office into our egg washing room. We hope that the small plants out in the field will weather the rain and continue to grow when the sun returns!
This week's pick list:
- Celery
- Green onion
- Beets
- Turnips
- Potatoes
- Celeriac
- Chard
- Parsley
Check out the sorrel in the herb garden!
Sorrel Soup, adapted from ediblecommunities.com
- 2 tablespoons butter
- 1 large onion, diced
- 2 medium potatoes, peeled and diced
- 2 cups water or broth
- 2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)
- 1-2 cups milk
- Salt and pepper to taste
- Pinch of nutmeg, optional
- Dollop of crème fraîche or sour cream, optional
Heat the butter in a soup pot. Add onion and potato, season with salt, and sauté over medium-high heat until lightly browned, about 5-8 minutes. Add water or broth and simmer until the potatoes have softened. Add the sorrel and return to a simmer. Once it is simmering again, remove it from the heat, put the lid on, and let it sit for 5 minutes.
Puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one cup of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of crème fraîche or sour cream, if you wish.
