It has been a super powered week that has culminated in an extraordinary harvest. I use these adjectives accurately, even though by now you all know I am prone to excited enthusiastic story telling. Our crew swelled as last week drew to a close, so when Monday opened the work week, we had 5 bodies joining us on our projects, five fine folks indeed. With many hands and lots of work we set at it, knowing storms were predicted to roll in mid week. We planted and cultivated and planted some more, we caged and mulched our first wave of tomatoes, set leeks and lettuce and flowers. we planted flowering bulbs and winter squash, gosh, I can’t even remember all we did. The animals jumped in to add to the pitch of the week. Yep, just yesterday sasha did his wake up “look see” and discovered 6 healthy piglets and a proud first time mama. He immediately set to the task of assuring they had all the comforts they needed for the chillier weather, and we have all spent a fair amount of time ooohing and aahhing at porcine cuteness. On a less delightful note (but one that happens all the time when surrounded by so much life!) we have been paying close attention to a lamb that has been lethargic all week. Once it was clear her condition was not improving, I spent quite a bit of time with my nose in my sheep books, even more time on the many websites available, and finally on the phone with the local vet to try and figure out an appropriate course of action. We settled on a low key, low cost intervention to see how it goes. the verdict isn’t out yet, but she does appear to be doing better. The charm of managing livestock is they don’t wait for a convenient time to trouble you with their issues. Now, the harvest tale. the storms blew in milder temperatures, which brings with it joy on a spring harvest day. We were just wrapping up the final item on our harvest list as the hail pounded on our backs to wrap it up. Now, it is just near noon, lunch time, the sun shines, the harvest is complete and we can only look forward to a great week ahead. With thanks for sharing your meals and stories with us, we love it!

week two in your basket:
broccoli raab, rapini
herb choice

Arugula Salad with Roasted Carrots from cookthink
Carrots bring a lot to this salad. Their sweetness works perfectly with the salty cheese
and peppery greens and their color gives this dish a real boost.
1 shallot, diced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
3/4 cup olive oil, plus 1 tablespoon for carrots
1 bunch arugula
4 medium carrots, sliced into 1/2-inch rounds
Ricotta Salata
Preheat the oven to 425F. Peel and dice the shallot. Combine the vinegar, lemon juice and a generous pinch of salt and a sprinkling of ground pepper in a bowl and stir. Add the shallots and let these ingredients sit for at least 10 minutes. Then, add the mustard and drizzle in 3/4 cup of olive oil while constantly whisking (it helps if you put the bowl on a damp towel to keep it still). Taste and add more salt, pepper, olive oil or vinegar if desired. Rinse the arugula well in a bowl of cold water and dry it with a kitchen towel or in a salad spinner. Peel the carrots. Cut off and discard the root and tip ends. Slice them into 1/2-inch rounds. Put the carrots on the baking dish and toss them with 1 tablespoon olive oil and a sprinkling of salt and pepper. Put the dish in the oven and roast the carrots for about 25 minutes, or until they’re smaller in size, brown in spots on the outside and creamy on the inside. Let the carrots cool for a few minutes then toss them with the arugula. Add a little of the vinaigrette at a time until the arugula and carrots are lightly coated. Shave the Ricotta Salata over the salad.

Roasted Rapini and Carrot Salad
4 carrots, sliced into 2″ pieces, on the bias
1 small white onion, sliced
1 bunch rapini (broccoli rabe), rinsed, ends removed
zest and juice of 1 lemon
2 oz. crumbled feta
2 tbsp olive oil P
4 cloves garlic, minced
salt and pepper to taste

Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Add rapini and cook until stems are tender, about 2 minutes. Drain. Spread carrot slices, onion, rapini and garlic on a baking sheet. Drizzle with the olive oil and use your fingers to coat the vegetables well with the oil. Roast for 20-25 minutes or until the carrots are cooked and the onions brown slightly. Transfer to a serving platter and refrigerate for 15-20 minutes to bring temperature down. To serve, toss with lemon juice, zest, salt and pepper. Top with crumbled feta.

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