The grass is completely golden, just a few weeds are still green. The stark contrast to the planted fields feels extreme at the moment. The second coop is coming along, soon it will ready to add the metal roof and sides. The bulls are in with the cows and the new herds are starting to settle in with each other. We have been able to clean up some of the fields, and are hoping to tackle more weeds this week, before the abundant harvest season begins.
This week's pick list:
- Lettuce Mix
- Kale
- Collards
- Chard
- Kohlrabi
- Turnips
- Fennel
- Pac Choy
- Chicories
- Parsley
- Strawberries
Buckwheat Berry Cake, from nytimes.com
- 1/3 cup/40 grams almond flour
- ⅓ cup/45 grams all-purpose flour
- ⅓ cup/45 grams whole wheat flour
- ¼ cup/30 grams buckwheat flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 stick/114 grams butter, softened, more for buttering pan
- ½ cup/100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup/60 milliliters buttermilk, sour cream or whole milk yogurt
- 1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
- 1 tablespoon turbinado (or use granulated sugar)
- Confectioners’ sugar, for serving
- Whipped cream or crème fraîche(optional)
Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.