Farm Notes
Yesterday was an exciting day at the farm… tunnel #2 is officially up! Erin and I got the plastic secured down to the frame just in time before the rain arrived. There was even a roll or two of thunder, which you don’t often hear in February! It was delightfully dry and cozy inside the tunnel as we began prepping beds with the sound of rain pounding down over our heads. (Though it was a lot less cozy having to continually trudge out in the pouring rain to load compost into the wheelbarrow and bring back into the tunnel…)
Securing the plastic onto the frame of the tunnel.
Bed prep inside the tunnel begins!
We will finish preparing the beds over the next few days, and next week we will plant this new greenhouse with lettuces, a baby kale mix, radishes, and turnips. Over the weekend, I’m going to do some seed starting for our indoor greenhouse, so early next week I’ll share some photos and tips on starting your own seeds. Now is a good time to start tomatoes, peppers, eggplant, as well as brassicas like kale, broccoli, cabbage, etc!
Kitchen Notes
Time for a “no recipe” kinda recipe!
Last night I kicked my oven up to 425F, chopped up a bunch of random vegetables languishing in our fridge/pantry (a half a head cauliflower, some broccoli, 2 sweet potatoes, and a red onion), drizzled everything with olive oil, some salt, and a teaspoon or two of garam masala (a classic Indian spice blend of cinnamon, coriander, nutmeg, cardamom, cumin black pepper, etc) – then I roasted everything for 30-35 minutes until tender and beginning to brown. Whenever I’m roasting veggies, I make sure to check them halfway through cooking to toss everything around with a spatula, making sure that everything is browning evenly.
While the veggies were roasting, I made one of my favorite sauces – a miso-ginger & almond concoction. Here’s the basic list of ingredients in the sauce – all you have to do is whizz everything together in a food processor (here’s my favorite small food processor, btw) and enjoy!
2 cloves garlic
1/3 cup tahini
1/4 cup peanut or almond butter
1/4 cup rice vinegar (or white wine vinegar)
2 tablespoons white miso (can omit if needed)
2 tablespoons maple syrup
1 tablespoon soy sauce (or gluten free liquid aminos)
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
1/4 cup water + additional to thin if necessary
I know it’s super simple… but when it’s cold and you’re tired, sometimes all you need are some roasted veggies and a yummy sauce to make the perfect weeknight dinner, amirite?
Today’s Stats
Low temp: 30F
High temp: 33F
Sunrise: 7:07am
Sunset: 5:56pm
Moon phase: Waxing Crescent
Additional notes: Cold and freezing rain throughout the day.