Wow, I really can’t fathom how people regularly work 12+ hour days…I worked from about 6:30AM to 7PM today and am TUCKERED. So glad to be sitting down in bed, and probably will not be moving for a good ten hours.
So, busy busy (and rainy) week! We have been harvesting, transplanting and weeding like crazy. I spent a couple of mornings hunched in the field, getting soaked picking rhubarb, beets, and radishes…oh well, it makes it feel that much better a the end of the day to get warm and dry with a nice cuppa tea.
Unfortunately, damp weather also means MOSQUITOS…which, of course, love my sweet, juicy blood. I am constantly astonished at how they can bite through several layers of clothing!
For my Birthday, my lovely room/farm-mates made a platz with rhubarb and berries, all harvested from the farm! It was beautiful and delicious.
Mmm look at those berries.
Definitely ate this for breakfast, more than once…
…and for dessert! With a bit of vanilla ice cream and cinnamon.
This week also involved some nice communal meals!
A simple dinner of squash, potato, and greens soup, avec new potatoes tossed with HOME MADE BUTTER (my house-mate works on a dairy farm and is a whiz in the kitchen) and dill:
And a potluck feast at the farmhouse last night:
I love being surrounded by good cooks!
Clockwise from top: spinach salad, roasted beets, new potatoes, quinoa salad, & spelt, cranberry, and roasted squash salad (my contribution). Unfortunately I only took this one photo ’cause I didn’t want to be awkward!
I want to share the recipe for the salad, as it turned out so well!
Spelt and Roasted Squash Salad (slightly adapted from Fieldstone Granay):
2 c dried spelt kernels
Salt and pepper
1 large winter squash, peeled, cut into 1/2-inch cubes
2 Tbsp + 1/2 c olive oil, divided
1/2 onion, minced
1/4 c apple cider vinegar
1 Tbsp maple syrup
1 tsp dijon mustard
1/2 c dried cranberries
1/2 c roasted pumpkin seeds
Chopped fresh thyme, to taste
Preheat oven to 375F. In a medium saucepan, cook spelt (with a pinch of salt) and 5-6 c water. Bring to a boil, then simmer about 1 hour until tender. Drain and set aside.
Meanwhile, place squash on a sheet pan, drizzle with 2 Tbsp oil, and sprinkled with salt and pepper. Toss to coat evenly with oil. Cook in oven for 50 min.
Remove from heat and sprinkled with minced onion. Turn squash pieces over to combine with onion. Cook another 10-15 min, or until squash is soft and begins to brown.
In small bowl, combine cider vinegar, maple syrup, mustard, and 1/4 c oil. Whisk to mix thoroughly.
In large bowl, combine spelt, squash, died cranberries, and pumpkin seeds. Drizzle with vinaigrette. Sprinkle with chopped thyme, to taste.
Good to listen to on sleepy nights, with the sound of light rain out the window…