We shifted to working shorter days this week, allowing for a short winter respite while the projects are less pressing. Mary had her last day on Friday; she is off to new adventures in Sacramento. We are grateful for her hard work and good cheer and will miss the laughter she brought daily.
We finished weeding the greenhouse last week and are now laying down the weed barrier. We hope to have the plastic on before our holiday break so that we can start new seedlings in January.
This week’s pick list:
Lettuce
Spinach
Arugula
Fennel
Brussel sprouts
Onions
Beets
Chard
Cabbage
Radishes
Leek
Carrots
Frisee, Castelfranco, and Radicchio
Garlic
Kale
Turnips
Potatoes
Cauliflower
Winter squash
Rutabaga
Parsnip
Parsley
Kohlrabi
Scallions
Celeriac
Revolution Bread is available
Maple Roasted Delicata Squash with Red Onion, from epicurious.com
3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.