The garlic has sprouted and is poking through the straw. It is always exciting to see the new green growth the winter but we are even more delighted as the cloves we planted are our own!
We had a bug infestation in the tunnels again and had to remove all the beautiful lettuce that was in there. Unfortunately this means we will not have lettuce for some time but we have plenty of chicories and other greens for making salad.
We will be closed next week but we will be open Tuesday January 1st from 2 to 6 pm.
Happy Winter Solstice!
This week’s pick list:
Mustard greens
Tatsoi
Pac choy
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
Italian Potato-Pasta Soup with Greens, from nytimes.com
3 tablespoons extra-virgin olive oil, more for garnish
2 cups diced onion
1 cup diced carrot
1 cup diced fennel or celery
Salt and pepper
1 bay leaf
1 large thyme sprig
2 garlic cloves, minced
2 teaspoons paprika
2 tablespoons tomato paste
3 quarts/12 cups chicken broth, vegetable broth or water
2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled and cut in 1-inch chunks
8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 4 cups total)
½ pound dried pennette, orecchiette or other small pasta
1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
Freshly grated Parmesan cheese, for garnish
In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.