This December Weather

Oh this December weather. I am finding myself craving the freeze. Of course, I love taking walks in my t-shirt and harvesting fresh food from the fields, but there is something that makes me uneasy about this warm spell. I want the land to rest, I want the bees, the birds and the squirrels to hibernate... I want to hibernate. In the darkest days of the year, I want to curl up early and sleep in late and enjoy the quiet frozen farm around me. But my seasonal tendencies have been thwarted and I continue to harvest and wash and pack and sell and watch the vegetables and cover crops continue to grow around me. This bonus growing season comes as quite a blessing and a curse. I'm sure the freeze will come and no doubt the season of rest will be plenty long and I'll be yearning for this December weather.

The Share:

salad greens

a choice of kale or collards

tatsoi

winter squash

napa cabbage

broccoli

leeks

garlic

onions

hakurei turnips

Free choice roots: sweet potatoes, celery root, parsnips, beets, carrots, potatoes, watermelon radishes

Recipes:

Potato and Celery Root Mash

(can substitute sweet potatoes or parsnips)

by Victoria Granof Bon Appétit December 2011

Ingredients

    • 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
    • 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
    • 1 6" piece of horseradish, peeled, coarsely grated
    • 1 1/2 cups sour cream
    • 3 tablespoons Dijon mustard
    • 2 tablespoons (1/4 stick) unsalted butter
    • Kosher salt

Preparation

    1. Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
    2. Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

Raw Kale, Cabbage, Carrot and Tatsoi Salad

Ingredients

For the Dressing:

For the Salad:

  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
  • 1 Tablespoons real maple syrup (preferably grade B)
  • 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
  • 1 clove of garlic, finely minced
  • 1 small bunch lacinato kale (also known as Tuscan kale)
  • 1 small head (or half of a larger head) of Napa cabbage, shredded
  • 1 baby tatsoi, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seeds (or toasted sesame seeds)
  • Freshly ground pepper to taste
  •  

Instructions

Make the Dressing:

Make the Salad:

  1. In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
  2. Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
  3. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
  4. Place in large serving bowl and add the shredded cabbage, tatsoi, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
  5. Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

Notes

Gluten Free, Grain Free, Vegetarian

 

Malaika SpencerComment