The final plantings of corn and melons are going in the ground this week, filling up another 2 acre field. Jesse mowed the winter field yesterday. We will spade the first section this week in preparation for planting the brussel sprouts and cabbage that Amber and Abby seeded into flats yesterday as well. The greenhouse shrunk to its lowest point last week but we sowed a big round of fall brassicas yesterday to fill it back up.
We are slowly filling up the barn with bales of hay. We will sort the cows this week, first tagging the calves, and than adding the bull to the herd of breeding moms.
This Week’s Pick List:
Basil, Cilantro, Dill
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread available for purchase
Beet Dip with Labneh, from nytimes.com
1 medium beet or 1 bunch small beets (about 1/2 pound), peeled and roughly chopped
1 cup whole walnuts, toasted, plus chopped walnuts for garnish
1 lemon, juiced, plus additional, for zesting and juicing
1 tablespoon pomegranate molasses
1 teaspoon ground hot pepper
1 garlic clove, peeled
1 teaspoon kosher salt, plus more to taste
½ cup extra-virgin olive oil, plus more for garnish
Freshly ground black pepper
1 cup labneh (strained yogurt), for serving
Torn pita, for serving
Put the beets, whole walnuts, lemon juice, pomegranate molasses, red pepper, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.