In the greenhouse, we sowed sweet peppers and eggplants that will be planted in the high tunnels. Our sweet peppers and eggplants that go into the field will not be started for another six weeks; the tunnels will allow us to have the summer crops sooner we hope. We also started leeks for the field.
The two herds of cows are now mixed and split back into two groups: one is only bred cows and the other is steers and unbred heifers and cows. They blended easily. The sheep could begin lambing any day and the cows will start calving sometime in March.
This week's pick list:
- Winter squash
- Parsley and Cilantro
- Revolution Bread is available
Roasted Butternut Squash and Broccoli in Agrodolce
- 1 pound red sprouting broccoli, cut larger flowers into half or quarters
- 1 large butternut squash, cut into 1-inch slices, skin on , seeds discarded
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- ½ medium red onion, sliced thinly
- ½ teaspoon red chili flakes
- 1 clove garlic, pounded
- ¼ cup fresh mint leaves
- Extra Virgin Olive Oil
Preheat oven to 400°F.
Season the squash and broccoli lightly with salt, drizzle with olive oil and place in a single layer on separate cookie sheets, as the broccoli will cook faster than the squash.
Place vegetables into the preheated oven and cook, until tender and caramelized, about 15 minutes for the broccoli and 25 for the squash.
Meanwhile, stir together another ½ cup extra virgin olive oil, vinegar, sugar, onion, chili flakes, and garlic and season with salt.
Check on the vegetables to make sure that they are browning evenly, rotating pans to control the heat. When you are satisfied that they are cooked, remove from the oven and mix in a big bowl. Pour marinade over and allow to sit for 20 minutes. Taste and adjust seasoning as needed.
Garnish with torn mint leaves before serving.