We are looking forward to putting seeds and plants into the tilled field this week, to start the rhythm of tending plants and growing food again. We are slowly working through the fields, opening new ground daily. The spring winds seem to have arrived; they are wearing on both humans and plants but at least the breeze helps to keep the flies away from the cows. It is difficult to watch the young plants being almost flattened to the ground; the newly planted artichokes were struggling to stay upright. Still we know they will be fine.
We are swimming in grass at the moment; the cows could almost graze everywhere right now. The recovery time for the grass to regrow is so short. And yet, you also know how short this moment is, too soon the regrowth will drop off, but it is wildly abundant right now.
This week's pick list:
- Pea shoots
- Green garlic
- Dahlia tubers
Grilled Chicories with Feta and Honey, adapted from food52.com
- 1 head of escarole, castelfranco, or radicchio, cut in half lengthwise with stem intact
- 1 teaspoon olive oil
- 1 ounce feta cheese, crumbled
- 8 walnut halves, chopped
- Honey to taste
- Wash the chicories thoroughly, making sure to get between the leaves to rid them of any sand. Shake off most of the water, and sprinkle with salt and pepper.
Add olive oil to a large saute pan over medium high heat. Once hot, place the escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.
Transfer the escarole to a plate, top with feta cheese, walnuts and drizzle with honey. Serve right away.