What's in the Box
Cauliflower, Broccoli, Carrots, Parsnips, Celeriac, Beets, Parsley, Chives, Banana Squash, Walnuts, Lemons, Limes, Tangerines and Flowers
Apple Butter and Bread
And The Beat Goes On...
Winter turns to late winter and there's things to do. Blueberries to plant, trees to prune, and look another new pile of compost. The beat picked up this week, Leo is home and I've been working his fingers to a bone. He's pruned, chipped, spread, dumped, hauled and now he's on to tidying. I've been busy planting. I got sweet peas and regular peas in before the rain, during the rain Leo helped me get an Avocado tree planted. Avocados? In San Martin? Am I mad? Let's not go there...of course I am, otherwise would I farm? I have had this avocado in a pot for at least 8 years. I couldn't find a bigger pot to put in in, so it had to be planted.
Seeds have been coming in like mad. There's over 300 kinds of seed in our library now. More come in every day. Leo has officially restricted me from buying any more beans. I'm working on an heirloom bean trial, which I believe will benefit all of us in the long run. In addition I have been doing a lot of research on corn. Along with the 3 types of sweet corn, I found a good polenta corn and one for making cornbread. Everyone should get at least one pound of polenta corn this year. Seeds ordered, calendared, organized, stored, planted. Even in San Martin there's schedules to be kept.
1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon Mustard
3 tablespoons red wine vinegar
A couple of carrots grated
3 tablespoons chopped fresh parsley
cabbage, thinly shredded
Handful of chopped chives
2 rounded spoonfuls pickle relish
Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh parsley, shredded cabbage, carrots, chives and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
2 medium size beets, steamed
2 1/2 cups vegetable stock
1/4 cup olive oil
3/4 cup Arborio Rice
Salt and pepper
3 tablespoons butter, cubed
Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small frying pan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter.
That's it. I'm beat. Have a great week.