Seth and I left to visit family on the East coast last Thursday morning. I lay awake the night before, excited to travel and enjoying the sound of the storm outside. We drove away in the dark, unable to see the effects of the rain and wondering if we finally had enough run off to recharge the ponds. Thankfully, we were able to see pictures from the crew and it looks like a lot of water was captured! We can breathe more easily now and are excited to have water to farm this year.
Annie, Cecilia, Jesse, Jorge, Kelsey, Mary, and Pascale are skillfully watching the farm and more this week. They are seeding onions, planting in the tunnels, and watching for our first calf to appear.
This week's pick list:
- Cornmeal
- Carrots
- Winter squash
- Potatoes
- Chard
- Tatsoi
- Broccoli
- Celeriac
- Cabbage
- Spinach
- Mustard mix
- Turnip
- Kohlrabi
- Lettuce mix
- Kale
- Radish
- Green Garlic
- Dill and Cilantro
- Revolution Bread is available
Chard Stalk Hummus, from food52.com
- Chard stalks from 1 pound whole chard, trimmed and chopped
- 1 green garlic, finely chopped
- 1/4 cup tahini
- 1/4cup extra-virgin olive oil, plus more for drizzling
- 2tablespoons fresh lemon juice
- 1/2teaspoon kosher salt
Bring a large pot of water to boil and cook the stalks until very tender, 18 to 20 minutes. Drain.
Place the garlic in a food processor and pulse until chopped. Add the chard stalks and purée, then add the remaining ingredients and process until very smooth.
Transfer to a shallow bowl, drizzle with olive oil, and serve at room temperature. The hummus also can be stored in the refrigerator for up to 3 days. Return to room temperature before serving.