It has been raining lightly at night off and on for the past week. It feels as if you wake up to a present, or a pleasant surprise, more puddles and running water than the day before. The large dam still needs some big storms to fill but the slow and steady rains are also beneficial.
We finished the seed order, except for lettuce, which is still pending. Working through the seed order, is like a review of the season, remembering which varieties we loved and which we did not. It is also a reminder of the success and failures that happen on all farms, even for the seed companies. Some of our favorite varieties were not available this year, because the seed crop did not make it and sometimes because it is no longer popular enough for the companies to continue to grow it. We, of course, could not exist without the seed companies and are so grateful for the work they do to maintain the varieties and constantly improve them.
This week’s pick list:
Cabbage
Winter squash
Fennel
Kale
Beets
Chard
Potatoes
Parsley
Carrots
Leeks
Scallions
Escarole, Frisee, Sugarloaf, and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Broccoli
Brussel sprouts
Parsnips
Dried tea herbs
Dried ground peppers
Revolution Bread
Jingalov Hats, from nytimes.com
FOR THE DOUGH:
1 ½ cups flour, plus more for dusting
1 teaspoon kosher salt
⅔ cup lukewarm water
Sunflower oil or other neutral oil, for greasing
FOR THE FILLING:
2 pounds chard, tough stems discarded
4 packed cups fresh herbs
4 packed cups sorrel
6 spring onions (or 10 scallions), thinly sliced
3 tablespoons sunflower oil or other neutral oil
2 tablespoons fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 handfuls pomegranate seeds (optional)
Prepare the dough: In a medium bowl, combine 1 1/2 cups flour and the salt. Pour the lukewarm water into a large bowl, then gradually add the flour mixture, using your hands to incorporate. The dough will be sticky.
Dust the counter with flour, turn dough onto it and knead gently until the surface becomes smooth and the dough stops sticking to your hands and counter, about 5 minutes. Roll the dough into a ball, place it in a lightly oiled bowl, turn it to coat, then cover it with a kitchen towel. Let it rest at room temperature for 20 minutes to 1 hour.
Prepare the filling: Wash the greens, and use a salad spinner to dry them well. Chop the greens finely. Mix with spring onions, oil, lemon juice, paprika, salt and pomegranate seeds (if using), and set aside. Divide the rested dough into 4 portions, about 3 ounces each, and form each into a ball.
On a lightly floured work surface, roll a ball into a very thin circle, about 8 inches wide, adding more flour as needed to prevent the dough from sticking. Place about 2 cups of filling in the center, then use your hands to pat it down into a round, leaving about a 1-inch border of dough. Pick up two opposite sides of the dough, and pinch them together over the center of the filling, from top to bottom, so the middle is wide and the ends form points.
Firmly pinch the seam to make sure it’s sealed, then turn the dough over, and gently flatten it out with the palm of your hand so it resembles a deflated football, sealing any holes in the dough. It should be about 1/4- to-1/2-inch thick. If it’s thicker, use a rolling pin to smooth it out a little. Pinch shut any holes in the dough, then place on parchment or a lightly floured surface. Repeat with the remaining balls of dough.
Heat a large cast-iron pan over medium-high. Working with one dough portion at a time, place the dough seam-side down in the center of the pan. Lower the heat to medium, and cook for about 3 minutes, until cooked and lightly browned in places. Flip, and cook the other side for 2 minutes. If the dough seems raw in places, flip and cook evenly. Repeat for the rest of the jingalov hats, and serve warm or at room temperature.