Thanks to the farmers who come in to town, I know the people who gather the eggs and milk the goats to make cheese. Thanks to my friend Jess, who left a tub of sourdough starter on my porch Friday morning, and my inspiration to make dough to rise overnight between dinner with neighbors and going to bed, I have homemade sourdough bread. With such a fairly wet and very active chef, it was pretty successful to do a sort of hybrid of the New York Times’ no knead bread, which I kneaded, but not for 10-15 minutes, and Martha Rose Shulman’s no-yeast sourdough country bread (in Great Breads).
What I harvested between a morning thunderstorm and starting my day’s work. Pesto for dinner was not optional. Along with the basil, I used leaves from the celery and some of the scallion greens, along with garlic from a friend’s garden. Instead of pine nuts, I used a combination of hemp hearts and walnuts, which together give a similar smoothness as pine nuts, but nutritionally richer and much less expensive.
This morning, after I stretched and then sat for meditation, I went out in the garden. I watered and weeded. I picked greens and herbs and cherry tomatoes to bring to work as part of my lunch.
I usually work from home on Friday, but had to go in for an intense series of meetings.
I picked these glorious turnips for our office administrative assistant. She is now the only support person in our office, and she is thus unsupported herself. She enjoys when I share edibles from the garden.
Garden greens with baby carrots and sprouted beluga lentils, with Dijon mustard vinaigrette; spring onion and quinoa torte with eggs from my friend’s hens. Black olives, roasted soy nuts for salad as diners choose, tarragon and mint to refresh palate. Cool herbal infusion (peppermint, spearmint, anise hyssop, and lemon balm). Wine and dessert not shown.
To make room to plant seeds and seedlings of the cool weather greens, today I pulled most of the kale that overwintered. I’m not quite sure how it survived even the visitation of the polar vortices, but my garden is its own private mystery.
Uma’s not sure whether the kale is any good, but it is actually neither too bitter, nor too tough to be edible, though it will need to be picked over well and would be best cooked thoroughly.
To go with the kale, keeping in mind the next wintry front coming through, I am soaking chickpeas overnight. Tomorrow I will braise the kale with wine, garlic, rosemary, and onions, and then stew it together with the chickpeas. The combination of braising and stewing will make tenderize the kale, but still keep it flavorful.
With what I planted new today, the next time it is feeling spring-like, there should be some tender new greens to pick and taste.