Greetings from the Garden! This week's box has micro greens, red, yellow and purple potatoes, and the last of the celery root, black radishes, carrots, beets, squash, and onions.Field Notes. Ken has snowshoed out to check the temperature in the hoop house. Soon it will be warm enough to work up the soil to transplant and plant. He is planting inside for garden and hoop house plantings. Meanwhile we are waiting for the sap to run so Ken can begin making maple syrup. Usually it has started by now.
From the Kitchen. We have been savoring the last of many of our winter favorites. The last of our celery root went into chicken soup. The last of the black radishes will go into sprout slaw in the next couple days. While we are still lighting the cook stove, there are roasted potatoes. And squash pie. Now, as we enter egg season, I add a beaten egg to left over cooked squash and cook over toasted nuts like pecans or walnuts in butter in a hot skillet in the oven for a puffy baked change of pace. I saute onions in a skillet, add soup stock and herbs, and poach eggs with a few greens added just before serving for a warm, savory breakfast.
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