I have to admit my writing skills have faltered over the winter months, in the absence of weekly deliveries my motivation for creative writing waned and I chose instead to knit. I knit a sweater and another sweater and a hat and a vest and another hat. My fingers are nimble but my ability to match words with ideas, hmmmm, we shall see how it goes. I think I might need some practice, be warned, not the most eloquent newsletter lies ahead.
Welcome friends old and new to the 2016 season, Hill and Hollow’s 17th. Wow. The year on the farm is off to a stellar start. Really, I can’t remember a year that has begun with such success and excitement. We have had a lively and effective team on the farm since early in March. Ryan was the first to arrive. With his military training he does often compare Hill and Hollow Farm to boot camp and I am trying to take that as a compliment! No really, he is an Army veteran who is seeking a future in sustainable agriculture and we are thrilled to be able to train him and encourage him on the path towards the good life! Next to arrive in the hollow was Killian, a Chicago native transplanted to Indiana, who arrived with loads of experience with both plants and fiber. It was clear that her anticipated short term stay was going to be extended. Her 6 week initial tenure ended today with the first harvest but she will return to the farm in late June for which we are so excited and thankful. A pair of back to back international guests arrived next. First Alice from Liverpool who amused and entranced us with her British accent and tales of life in the UK. She was with us for 2 “bril” weeks and we still miss her sorely. Next Camille from Normandy. Brushing up on the French I never knew and learning about European politics makes for fascinating days here on the farm. Absolutely. Paul and I keep pondering that it feels “just like the old days”. We had some years in the past where our crew swelled to 5 or more and while I think I might be a little too old for that….. we are really enjoying the diversity of our interns this season.
This wouldn’t be a newsletter without at least one mention of he weather. A long, dry spell had us in great shape in the early Spring, now things are a bit soggy, but today it is crisp and clear. With the harvest complete and my tale drawing to a close, I am going to cultivate the spring filed crops in the last of today’s sunlight. The farm, as of now, is in good order. Your farmers, as of now, are quite optimistic. We are thrilled to anticipate seeing you all weekly as the season, finally, officially, begins. Welcome. Enjoy. Thank you. Here we go.
week one in your basket:
Roasted Radishes with Greens from Food and Wine
3 bunches small radishes with greens attached (this week’s half share is equivalent)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
2. In a large ovenproof skillet, heat the oil until shimmering.
Add the radishes, season with salt and pepper and cook
over high heat, stirring occasionally, until lightly browned in
spots, about 2 minutes. Transfer the skillet to the oven and
roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat
the radishes. Add the radish greens and cook over moderate
heat until they are wilted, about 2 minutes. Add the lemon
juice and season with salt. Serve the radishes right away.