With a breath of gratitude
I dig up the last of the plantings from 2012. The vernal equinox is sneaking up
on us though experiencing the current weather patterns it is hard to believe it
will ever arrive. Even with these late freezes and the frozen precipitation blanketing
the ground hardy greens and hidden tubers have survived to feed us well. Japanese
turnips got baked; carrots found their way into soups, stew and salads; golden
beets got tossed with lemon verbena vinegar, and watermelon radishes, well they
needed was to be sliced and fanned out on a plate. No, we did not go hungry and
moments-from-the-earth-freshness held sway even on the bleakest of days.
Now, we must turn to the future and plan upcoming
feasts. The weekend coming will be labored, most likely producing sore muscles
as we turn, rake, turn, rake the plot of earth that has so generously fed us. For
it needs renewal, and a year’s worth of compost is ready to be relocated. Allowing
the remnants and case-offs from daily feedings once again generating dinner. The
coming weeks are the most difficult, not having the ability to head out the
back door to forage though there are still foods put up to get us through this
period of transition, and learning from last year’s mistake English peas are
already sprouting in a spot earlier prepared for them.
Readying for the warm-up,
trays filled with fine soil are being kept moist and cozy with an eagle eye
looking for signs of life. These nascent
plants are the promise of another year fulfilled and satisfied.
Citrusy Kale Salad –
yields 4 to 6 servings
2 to 3 garlic cloves – roughly chopped
1/2-cup fresh lemon juice
½-cup extra virgin olive oil
Salt and freshly ground pepper to taste
6-cups packed shredded kale (preferably Tuscan)
Place the garlic, lemon juice, oil, salt and pepper in the blender and
process until smooth.
Toss the lime mixture with the kale, and allow it to sit at room
temperature for 1 to 2 hours before serving.
Posts
