The barn is full of hay again, with the delicious smell filling the air. The cows are being sorted into two new groups this week: the breeding herd with the bull and then the remaining steers, heifers, and calves.
We hope to harvest the rest of the garlic this week, along with trellising tomatoes, weeding, and planting. The flowers in the perennial field are starting to bloom, attracting bees and more.
This week's pick list:
- Summer squash
- Cucumber
- Eggplant
- Fennel
- Carrot
- Beet
- Fresh Garlic
- Onion
- Kale
- Chard
- Lettuce Mix
- Basil
- Strawberries
- Ground peppers
- Revolution Bread is available.
Rosemary Shortbread Cookies, adapted from nytimes.com
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon coarsely chopped fresh rosemary leaves
- 1/2 teaspoon fine salt
- 2 sticks (8 ounces) cold unsalted butter, cut into 32 pieces
- 1/2 teaspoon flaky finishing salt (optional)
- Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
- Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.