The rain followed by the warm days caused the most of the remaining plants that have been holding all winter to give out, going to seed and starting to recede. We are now picking mostly out of the tunnels, which is a productive but small space! We are also offering ground dried peppers from the summer fields.
The coming rain this week should help to fill the large pond even more. While we are grateful for any rain, it will delay our planting as we wait for the fields to dry.
This week's pick list:
- Winter squash
- Snap peas
- Pac choy
- Green Garlic
- Ground Basque and Cayenne pepper
- Revolution Bread is available
Magic Sauce, from 101cookbooks.com
- 1/2 cup extra-virgin olive oil
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 2 teaspoons piment d'espelette
- 1 green garlic, chopped fine
- 1 well-crumbled bay leaf
- 1/4 teaspoon + fine grain sea salt
- 1 tablespoon fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.