nature's moods

This winter time is beginning to get exciting. We can feel the tides beginning to turn towards spring. Well, maybe that's not what it feels like outside,  but we're beginning to realize that the first seedlings are only a few short weeks away. As we start to make our crop lists and decide what to grow and where, the giddiness of a new season starts to creep in.

Every year, I become more thankful for this season. What would we do without this time to stop, reflect, regroup and plan anew? We, like the plants, need our dormancy period too. We must rest in order to bloom with more enthusiasm and vigor each spring time. Henry David Thoreau exclaimed the desire "to match nature always with my moods! that in each season when the part of nature especially flourishes, then a corresponding part of me may not fail to flourish!"  I sometimes have trouble with the dark days of winter (especially within a polar vortex) until I realize that this is just the mood of season. The freshness and growth of spring and summer and the abundance of fall are simply not part of this time year, we must store our energy for the coming times. I must remember "not to despair of worthier moods, for I now have the occasion to be grateful for the flood of life that is flowing over me." Thanks, Thoreau.

In the meantime, here is our winter scene:

We put the plastic in the high tunnel!

ready for spring flowers :)

nothing like being green in the winter.

And here is the share!

kale

salad mix

beets

carrots

rutabaga

salsify (see last week's blog post for recipe ideas)

hakurei turnips

sweet potatoes

potatoes

watermelon radish

onions

garlic

leeks

Yum!

It's time for...

Potato Leek Soup

Ingredients

• 2 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

Method

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

If you're feeling adventurous...I made this recipe last week and it was delicious:

Carrot-Potato Gnocchi

1. 2 pounds baking potatoes (about 4)
2. 4 large carrots, thinly sliced
3. 1 tablespoon olive oil
4. 1/4 cup water
5. Salt
6. 2 large egg yolks
7. 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
8. 4 tablespoons unsalted butter
9. Freshly ground black pepper
10. Freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
2. In a skillet, cook the carrots in the olive oil over moderate heat for 2 minutes. Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.
3. Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree and 1 teaspoon of salt. Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
4. Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
5. In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.

Make Ahead The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.