While the clear weather has warmed us and the soil, we are hoping for more rain in the forecast soon. The drainages are slowly drying up and we are looking forward to the sound of running water in the future.
We are sowing the tomatoes, peppers, and eggplant for the tunnels this week, as well as another succession of lettuce, pac choy, fennel, and scallions. We are slowly getting the tunnels under control!
This week’s pick list:
Cabbage
Winter squash
Kale
Beets
Chard
Carrots
Sugarloaf and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Broccoli
Cauliflower
Pac Choy
Mustard Greens
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
PICKLED CHARD STEMS, from dishingupthedirt.com
1 1/2 cups chopped chard stems (from about 1 large bunch of chard)
2 teaspoons brown mustard seeds
1 cup rice vinegar
1/2 cup water
3 1/2 Tablespoons honey
1/2 teaspoon salt
1/2 teaspoon peppercorns
Place the chopped chard stems in a glass bowl or large mason jar and set aside.
Toast the brown mustard seeds in a saucepan for about 1 minute. Add the vinegar, water, honey and salt. Bring to a boil. Reduce heat to low and simmer until the honey has dissolved, about 3 minutes. Remove the pan from the heat, add the peppercorns and let the brine cool for about 10 minutes.
Pour the brine over the chopped chard and cover the jar with a secure lid. Refrigerate for at least 4 hours before enjoying.
*Pickled chard stems will keep in the fridge for up to 3 weeks in a secured glass jar *Use this recipe as a guide and adjust measurements and ingredients as necessary