We are planting our first field this week, all of our direct seeded crops: peas, green beans, carrots, beets, cilantro, dill, radish, turnips, and lettuce mix. As well we cut the potato seed today to fill up a third of the field with enough plants for us for the year. We are also transplanting the yellow storage onions in hopes that if we get them in earlier they will senesce this year!
Thank you to everyone who came to our May Day celebration! We found our rhythm dancing the maypole, as well as enjoyed making crafts and eating flowers.
This Week’s Pick List
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread is available
Lavender Shortbread, from portandfin.com
¾ lb unsalted butter, room temperature
1 cup granulated sugar, extra for sprinkling
1 Tbsp culinary lavender
1 tsp vanilla extract
3½ cups flour
¼ tsp salt
In a cleaned coffee grinder, grind up the culinary lavender. If you don't have a coffee grinder available you can finely chop it with a kitchen knife or use a mortar and pestle to crush it.
Using the paddle attachment on a standing mixer (or using a good ol' bowl and spoon, I'm lazy), mix together the butter and sugar until combined. Add vanilla and finely chopped lavender and mix.
In a medium mixing bowl, sift together the salt and flour. Add to the stand mixer and mix until a dough forms.
Turn dough out on to a floured surface and roll into a log roughly 6 centimetres in diameter. (I flattened each side on my counter to form little squares but you can keep it round if you prefer a circular cookie). Cover in plastic wrap and refrigerate for at least 1 hour or as long as overnight.
Preheat oven to 350.
Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet and bake for 10-12 minutes.