During our morning circle, we often read poems, quotes, or excerpts that speak to us and help us start the day. This week Annie started us of with a poem about beets, of which we have had a beautiful harvest this year. There is still a small amount out in the field, lingering and waiting for us to bring them in. On Monday next week we will harvest the remaining storage vegetables, including the rest of the beets, parsnips, and radishes.
This week we are focused on planting the strawberries for next year: laying the irrigation lines, then the plastic, and planting the bare roots by hand. To lay the plastic, we need it to be completely calm without even a slight breeze. Unfortunately the weather does not seem to be cooperating. We will slowly work away at it as best we can.
Kelsey has been harvesting the ashwaghandha roots from the flower field. Their fragrance has been drafting out of the herb room and we have been relishing it. The roots are long and healthy and we are excited to have them all winter!
This week’s pick list:
Fennel
Collards
Cabbage
Winter squash
Tomatoes - last week!
Beets
Chard
Potatoes
Parsley and Dill
Carrots
Lettuce
Radish
Turnips
Rutabaga
Hot Pepper
Sweet Pepper
Celery
Onions
Leeks
Garlic
Sunflower heads for seed
Pick your own strawberries
Dried tea herbs (plus fresh in the pick your own!)
Dried ground peppers
Revolution Bread only available Friday
Lentils and Onions, from ranchogordo.com
1. Cook 1 pound of lentils in water with a bay leaf. Add one peeled, cubed potato to the pot.) Add salt when they begin to soften.
2. Thinly slice an entire yellow onion and saute over low heat in lots of olive oil until soft and reduced, about 20 minutes. You can also cut in some butter if you like. A clove of garlic would be welcome, too.
3. Just before serving, add an herb or spice (or a spice mix) to the cooked onions.
4. Gently add the onion mix to the beans or lentils, and cook for 5 minutes, then transfer to a dish and serve. Not making this a one-pot meal means the flavors stay sharp and distinct.