Harvest Newsletter

Greetings from the Garden!  This CSA box has sprouts, onions, garlic, beets, carrots, black radishes, Kohlrabi, celery root, and Cherokee Trail of Tears Dry beans.

 

 

Field Notes.  We are at the midpoint between solstice and equinox.  These mid points are where the drama happens – Solstices and equinoxes mark a conclusion of lengthening days or lengthening nights. 

 

Most religions and folklore have names for these points: St Brigid, St Blaise, or Candlemas or Imbolc or even Groundhog day!  The earth seems to be awakening from its winter slumber.  I hear more bird songs, and the chickens have started laying eggs again!

 

From the Kitchen.  Yes, it is time to try new recipes.  One of my favorites is Beet salad.  Cook beets and slip skins.`  Set aside.  Make a dressing of olive oil, mild vinegar, mustard, salt, and pepper.  Add Chopped parsley and toasted nuts like pecans or walnuts – I just toss or stir in a hot iron skillet until they start to turn color and smell toasty.  Add beets, toss and top with crumbled blue cheese

This week we have dry beans.  These beans were planted in a greenhouse to fix nitrogen for the next crop and to get the dry beans.  I soak overnight, simmer about an hour and a half, drain and use in Mexican dishes like tacos, soups like chili, or make bean dip.  Process about 1 1/2 cups beans with a little water.  Fry up some onion and garlic in a skillet, add cumin and chili powder.  I had some frozen, chopped bell peppers I added a handful to the skillet.  Then add the skillet contents to the bean mixture.  Just before serving add some chopped parsley.

‘ Til next time, Judith and the Gang

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