We had the first lambs born on the farm last week. Alyssum had healthy triplets again, followed by Dell having a singlet and Fern with twins. There are 3 ewes left to lamb. The lambs are the most active at dawn and dusk. During the nap they often nap in the sun, huddled together. Hearing the first baas of the newborn lamb is sweet and they are a joy to watch.
The cold returned after a long ht spell. We had to recover crops that we protect from hard frosts and add many layers to our outfits. We hope that the rain returns with it!
This week's pick list:
- Winter squash
- Mustard mix
- Parsley, Dill, and Cilantro
- Revolution Bread is available
Creamy Cabbage Soup, from nytimes.com
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 russet potato, peeled and grated
- ¾ pound cabbage (about 1/2 medium head), cored and shredded
- Salt to taste
- 5 cups water, chicken stock or vegetable stock
- 1 Parmesan rind
- Freshly ground pepper to taste
- 2 cups milk
- 1 cup cheese
- 6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
- Minced fresh herbs, such as dill or parsley
Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the cheese into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of herbs.