The return of the rains last week offered us a moment to pause and catch our breath as this season has started much earlier than usual. We slipped back into our winter pace and were able to catch up on projects and tasks we had thought might have to wait until next winter. We were grateful for moisture and for the needed reset. Now we are excited to get back to planting in the fields this week!
The perennial field is growing fast and soon there will be plenty of flowers there to pick. Even still, take a wander out there and find monarch caterpillars all over the milkweed, a few perennial flax blooming, and more. We are planting even more in both the herb and perennial fields this week.
Pick List:
Eggs
Green garlic
Cortland Yellow and Monastrell Red Onions
Pie Pita Pumpkins
Rhonda Beets
Purple Top Turnips
Watermelon and Purple Daikon Radish
Ruby King Red and Primo Cabbage
Mei Qing Choi (Tuesday) and Joi Choi (Friday)
Salanova Lettuce Mix
Parade Scallions
Preludio Fennel
Cilantro and Parsley
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
In honor of the rhubarb we are planting in the new perennial field this week!
Rhubarb Buckle with Ginger Crumb, from food52.com
Ginger Crumb Topping
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup finely chopped candied ginger
2 tablespoons unsalted butter, melted
Cake
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon dried ginger
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
3/4 cup buttermilk, at room temperature
1 pound rhubarb, trimmed and thinly sliced
Heat oven to 350 degrees F. Butter a 9-inch round baking pan that is at least 3 inches tall. (Otherwise, use a larger pan or it may overflow.)
Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
Make the cake: whisk flour, baking powder, ginger, baking soda, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition. Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in rhubarb.
Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake—make sure the crumb is totally frozen, and that you move quickly to sprinkle it over the cake and transfer to the oven. Otherwise it will melt into the cake, which will still taste good but won't look as spectacular. Bake for 45 to 50 minutes, or until lightly golden, and firm on top.
Store wrapped in plastic, at room temperature, for 2 to 3 days.