While the weather is still gray, we do feel that a change is finally coming. We were able to till the asparagus beds and are planning to plant tomorrow. The cows are grazing through the fields and we hope to begin tilling next week. We are working on additions to the potting shed to make seeding easier and more efficient.
While the vegetable growing has been difficult in this abundance of rain, the grass season has been incredible. The grass is at its peak right now; the cows fill easily and are lying down more. The grass is so tall in many places, even spots we have already grazed twice, it is hard to believe.
Please join us this Friday to walk to the pond and see the wildflowers! We will begin to hike at 4 pm. We will also have a fire going. Bring a picnic dinner if you wish!
This week's pick list:
- Green Garlic
Rosemary Olive Oil Cake, from Good to the Grain
- 2 1/4 cups / 10.5 oz / 290 g flour
- 3/4 cup / 4 oz / 115g sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 eggs
- 1 cup / 240 ml olive oil
- 3/4 cup / 180 ml whole milk
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
- 2 tablespoons sugar for top crunch
Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan, or equivalent, with olive oil (and/or line with parchment paper).
Mix the flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.
The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
Serves 8 -12.