I know you all feel it. those of you with children or those of you involved with education or those of you attached to the “school year” as we know it whether directly or indirectly , you feel the craziness that May can bring. You see, we wrap it all up for summer in May, there are the finals in all things academic and extra curricular. Despite our home schooled, work from home farm lifestyle that would otherwise keep us detached from the lunacy, things get a little wacky for us in this month as well. We have 2 family birthdays, we start our CSA delivery season, we welcome the last of the apprentices to arrive for the season on the farm, and of course, there is nothing wilder than recital weekend. Madeline has been doing dance for about 5 years now, so I am an almost well seasoned dance mom. No matter the years, no matter how quickly I can put her hair in the perfect bun, the pre performance jitters fill the house and guests come flooding to celebrate our favorite dancer. It’s a busy weekend. It all flowed flawlessly this year with everyone jumping in to help and celebrate. As the weekend drew to a close, we were all tired and happy and ready to settle into the week. Timely cultivation was the key phrase this week. You see, Farmer Paul is known for his love of cultivation (using long and short handled claws, stirrup hoes, wheel hoes and the good old hands to keep weeds at bay). There is a window that isn’t always open for long when the grasses and other broad leafed weeds have germinated and have taken root but are not too large to be killed with the swipe of a tool. In this moment, when the ground is moist but not soggy, just between rains, we are out there. Often for many hours, cultivating everything! As the rain rolled in last night, I know we were all snug in the thought that we had done it. those greens and potatoes, the flowers and squash, the tomatoes and onions, the edamame and the green beans, all of the crops out in the fields right now, look pristine! We are truly enjoying the unfolding of this wonderful season and hope you are too. Wishing you all a safe and lovely holiday weekend.
Moroccan Carrot and Spinach Salad
1 tablespoons olive oil, plus 1 tablespoon
5 cups carrots, sliced on the bias, about 8 large carrots
2 tablespoons plus 1 teaspoon sugar
1/2 cup plus 1 tablespoon lemon juice
1/2 teaspoon kosher salt
3 cups fresh spinach, cleaned
1/2 teaspoon ground cumin
1 teaspoon chopped garlic
2 tablespoons orange juice
In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening. In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop. In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.
Tuscan Carrot Top Soup a perfect repeat appearance with all of these carrots and tops
3 tbs extra-virgin olive oil
1 medium onion; minced
2 small carrots; diced
1 stalk celery; diced
3 cloves garlic; minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 cups vegetable broth
1/2 cup short grain rice
1 1/2 cup chopped carrot tops
4 tbs fresh grated -parmigiano-reggiano.
Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
Week three in your basket: