Teddy and I took a walk this Sunday, looking for changes in the land and eating miner’s lettuce. The grass is truly starting to grow and it is gloriously green. It is in stark contrast to the ponds, which have not risen but a few inches. We are still hoping for big storms in March and for the recharge that comes with the flowing water on the land.
Sarah Beth and Sam pulled the cauliflower plants from the tunnel last week. They then seeded a bed of arugula last week and will seed one of mustard greens this week, squeezing in a quick crop before we fill that tunnel with summer crops. The arugula is already up!
The cows are being sorted this week into mothers about to calve and the rest of the herd. This allows the mothers more peace during calving and makes the daily moves easier for all involved.
This Week’s Pick List:
We will offer ground chile peppers again this week.
Eggs
Rhonda Beets
Dolciva Carrots
Cortland Yellow and Monastrell Red Onions, Matador Shallots
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Joan Rutabaga
Cabbage
Calypso Celery
Dazzling Blue Kale
Ruby Red Chard
Joi Choi
Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio
Parsley
Regiment Spinach
Lettuce Mix
Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil
Revolution Bread
Joshua McFadden's Bitter Greens Salad with Melted Cheese, from food52.com
3 tablespoons red wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head radicchio (3/4 pound), cored and coarsely shredded
1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
1/2 cup roughly chopped lightly toasted hazelnuts
Saba or balsamic vinegar, for drizzling
Heat the broiler to high.
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and toss to coat them nicely. Taste and adjust the seasoning.
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.