The grass has grown incredibly high in the last few weeks and most of it is starting to head up. Small pockets of the hills are beginning to turn brown. We are spading the last field today, while continuing to water and prep beds in the other fields. We are implementing new routines for prepping beds, which means a lot of moving parts and some missteps as we find our rhythm.
We are sowing our first seeds in the ground this week, followed by potatoes and more next week. The greenhouse is reaching it's maximum capacity and we can't wait to have the plants in the ground.
This week's pick list:
- Green Garlic
- Pac Choy
- Ground Basque and Cayenne pepper
- Revolution Bread is available
Spaghetti with Meyer Lemon, Marscapone, Spinach. and Hazelnuts, from thekitchn.com
- 1/2 cup mascarpone cheese
- Finely grated zest of 1 medium Meyer lemon
- Juice of 1 medium Meyer lemon (about 3 tablespoons juice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- 8 ounces dry spaghetti
- 5 cups loosely packed baby spinach or coarsely chopped regular spinach
- 1/2 cup chopped, toasted hazelnuts
Bring a large pot of water to boil and salt generously. Meanwhile, place the mascarpone, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and whisk to combine; set aside.
Add the spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
Return the pasta to the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.