This is the year of the phacelia in the fields! It has thrived in every field and even started popping up in other places around the farm. We chose to add it to our cover crop to add diversity to the mix. As well, the description of its qualities were a perfect compliment to what our soil needs: it provides calcium to build organic matter and has great root structure that helps break up the clay. It is also a very attractive plant for pollinators.
Kelsey added beautiful signs to the herb garden this week. Check them out and find all the new herbs we have planted! Many of them are not yet ready to be picked but you can explore what is there. Please be sure that the signs are kept in their places!
We are finishing the onion planting today and then moving on to planting the first brassicas and summer squash. As well, we are seeding the winter leeks today which always seem wild, to be thinking of winter when summer has not even started!
This Week’s Pick List:
We hoped to have lettuce mix again this week but it has not grown enough to harvest. Next week!
Eggs
Rhonda Beets
Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)
Kossack Kohlrabi
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Calypso Celery
Solaris Fennel
Evergreen Hardy Scallions
Green Garlic
Dazzling Blue Kale
Ruby Red Chard
Parsley
Regiment Spinach
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
One-Pot Braised Chard With Gnocchi, Peas and Green Garlic, from nytimes.com
4 tablespoons unsalted butter
3 green garlic, white and light green parts, sliced thinly into half-moons
1 pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
3 garlic cloves, minced or finely grated
2 teaspoons chopped thyme leaves
Kosher salt and black pepper
¾ cup dry white wine
3 cups vegetable or chicken stock
1 pound potato gnocchi (fresh, frozen or shelf-stable all work)
2 cups peas, fresh or frozen
1 cup torn parsley leaves and tender stems, for serving
Grated Parmesan, for serving
Lemon wedges, for serving
Fresh ricotta, for serving (optional)
Red-pepper flakes, for serving (optional)
In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.