The wind was blowing again today, making it difficult to be focused and to wear a hat. I am ready for the spring winds to calm and for the gentle summer breeze to appear. The cows are slick and healthy, still fat from the lush grass. We are hoping to sort the cows into three herds this week and to put the bulls in. The small amount of hay that we cut this year is in the barn, smelling green and delicious.
This week's pick list:
- Pac Choy
- Garlic Scapes
Gingery Creamed Kale, adapted from foodandwine,com
2 pounds kale, tough stems discarded and thinly sliced
1/4 cup olive oil
2 garlic scapes, finely chopped
1 tablespoons finely grated fresh ginger
1/2 teaspoon turmeric
1 cups heavy cream
1/2 cup buttermilk
In a large pot, heat the oil. Add the garlic and cook over moderate heat until softened. Add the ginger and turmeric, season with salt. Cook over moderate heat until fragrant, about 2 minutes. Add the kale and cook until wilted. Add cream, cover and simmer over moderately low heat, stirring occasionally, until the cream has thickened, about 8 minutes. Remove from the heat and stir in the buttermilk. Bring to a simmer and serve.