turkey mole; butternut squash and Brussels sprouts roasted with rosemary and garlic, buttered whole grains (rice, wild rice, millet, green wheat); beans from the garden flavored with bay, celery, and epazote; cranberry sauce with orange and cardamom; fresh garden herbs, greens, and flowers
Went out into the backyard despite (or perhaps because of) the freezing rain. The greens had a thin coating of ice, but were still bright. Picked big handfuls of mixed asian greens, arugula, and chard. The ice cracked off as I picked them. Later in the morning, I will saute the greens with tofu for a nice brunch. I have dough rising for pizza for the neighborhood solstice open house. I think about making crackers.
Tomorrow, some of the greens growing will be frozen food. I’ll make an italian bean and greens soup with those leaves. When it gets back up to 50F, which it is supposed to do within the 15-day forecast, there will be new growth. The chard just might make it all the way through the winter. The arugula — it’s less likely.
