Teddy and I took a walk to Dragon Hill yesterday while Oliver headed straight to the Climbing Tree (or Grandmother Oak as the nature programs call her) to collect acorns. The wind was blowing and the air was fresh from the recent rain. In winter, I look forward to exploring the farm beyond the realms of the vegetable fields. I find that I am able to expand my walks and focus to the outer areas of the farm, places that honestly are mostly visited by Jorge, the nature programs, and the cows. I search for different perspectives from the top of various hills, to the valleys, say hello to the rock outcroppings and trees, and notice what is growing in the pasture.
The seeds for next season have been ordered, the first step in the dreaming and planning process for the coming season. It feels a little strange to be ordering before the ponds have recharged but we choose to have faith that the rains will come and we will make necessary adjustments once we know how much water we received.
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Lortz Italian Garlic
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Murdoc Green Cabbage
Calypso Celery
Lettuce mix
Winter Density and Hungarian Pink Lettuce Heads
Ruby Red Chard
Champion Collards
Dazzling Blue Kale
Joi Choi
Coral Escarole, Leonardo, Chioggia, and Rosalba Radicchio
Parsley and Cilantro
Regiment Spinach
Evergreen Hardy Scallions
Brussel Sprouts
Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
Cabbage Potato Pie, from epicurious.com
2 lb. potatoes, peeled, cut into 2" pieces
1 tsp. kosher salt, divided, plus more
4 Tbsp. unsalted butter, divided
1 head of cabbage
3 thick-cut bacon slices (about 3 oz.), finely chopped
½ onion, thinly sliced
2 Tbsp. apple cider vinegar
1 tsp. thyme leaves
1 tsp. freshly ground black pepper
2 large eggs
¾ cup heavy cream
1¼ cups coarsely shredded cheese
Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20–25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20–25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
Roast cabbage pie until lightly browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges.