The grass is so tall in some fields that you can barely see the cows as they first walk into it. Quickly they eat it down but the sight of their horns gliding through the still green grass is stunning.
The last irrigation headers are going into the fields this week and we are working to plant onions, tomatoes, and cucumbers, as well as our first rounds of flowers. We are also planting a summer cover crop of buckwheat in the open beds. The sheep will be sheared this Friday.
This week's pick list:
- Carrots
- Arugula
- Fennel
- Radishes
- Scallions
- Green Garlic
- Pac Choy
- Lettuce
- Cilantro
- Strawberries
- Ground Basque and Cayenne pepper
- Revolution Bread is available
Roasted Radishes with Radish Greens, from bonapetit.com
- 3 bunches small radishes with greens attached
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.