For me the first step of planning the next growing season is ordering seeds. Last week I was immersed in the seed catalogues, imagining full fields of vegetables this coming summer. Some of the varieties I ordered are now standard, having found those that grow well, work in our system, and taste good.. For some crops we are still experimenting, having not found a variety that thrives. It is easy to get lost in the seed catalogue, reading all the dreamy descriptions of the varieties. Still I have learned to pick out words and descriptions that indicate what will be happy here and will suit our needs.
We also have been building an addition onto the shed that houses our irrigation pump so that our filters are also covered. We are working in the new tunnels to weed, prep beds, and sow more seeds this week. Last week we started seeds in the greenhouses again. It feels good to begin the cycle again but also hard to believe how fast it comes around!
This week's pick list:
- Winter squash
- Tokyo Bekana
- Revolution Bread is available
Moroccan Osso Buco, from foodiful.com.au
- ¼ cup plain flour
- 2 tbsp Moroccan seasoning
- Salt and pepper, to taste
- 8 pieces osso bucco (2.5 lbs)
- ¼ cup olive oil
- 2 onions, thickly sliced
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 2 cups beef stock
- 2 tbsp honey
- 1 bunch carrots, cut into 1 inch chunks
- 1 cinnamon stick
- 2 tbps preserved lemon
Combine flour, seasoning and salt and pepper in a large bowl. Dust veal pieces in flour mixture, one at a time, shaking off excess.
Heat 2 tbsps of the oil in a large, flameproof casserole dish (24-cup capacity) over a medium to high heat. Add veal in two batches. Cook for about 4 minutes on each side, or until browned. Remove.
Add remaining oil, onions and garlic to same dish. Cook, stirring occasionally, over a medium heat until soft. Add paste. Cook, stirring, for 1 minute. Stir in stock and honey. Return meat to dish with carrots, cinnamon stick, and lemon. Bring to boil. Cover with lid.
Cook in a moderately slow oven (160C) for about 2 hours, or until meat is tender and sauce is slightly thickened. Season.
Celery Root Remoulade, from davidlebovitz.com
- 1 cup (20g) mayonnaise, homemade or store-bought
- 2 1/2 tablespoons Dijon mustard
- 1 teaspoon of sea salt, plus more, to taste
- 2 tablespoons freshly-squeezed lemon juice
- freshly-ground black pepper
- 2 1/4 pounds (1kg) celery root
1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2. Peel the celery root and grate it coarsely.
3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.