With sun in the forecast for several days, our list of projects shifts to what we can sneak in during the break in rain. We hope it is a short break of course! The chickens are getting fresh straw. The garlic, strawberries, herbs and perennials need to be weeded. The grass around the herb garden and tunnels will be mowed. The last row cover and hoops will be pulled from the winter field. We are working to put up the tarps outside the chickens again, having purchased sturdier tarps that hopefully will survive the winds.
The winter we decided to purchase more Corriente cows to grow our herd. They arrived on Sunday night after dark, having spent 20 hours on the road from North Dakota. They are out on green grass now, adjusting to hills and us. Our old herd is grazing through the vegetable fields now, hopefully eating the mustard weeds before they go to seed. The two herds have seen each other from across the driveway and are quite curious about each other.
This week's pick list:
- Winter squash
- Parsley and Cilantro
- Revolution Bread is available
Grated Rutabaga with Parmesan, from marthastewart.com
- 2 tablespoons extra-virgin olive oil
- 1 red onion, minced
- 1/4 cup dry white wine
- 1 pound rutabaga, peeled and coarsely grated (4 packed cups)
- 1 cup chicken or vegetable broth
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground pepper
- 2 tablespoons finely shredded Parmesan
Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.