December 17th

Our Vibrant Friends!

Monday marks the winter solstice, the shortest day of the year. We wake up to the dark, we come home in the dark. We’re still in the middle of a pandemic and the midst of a painfully slow grinding of the gears as our racist institutions battle over necessary change. We hope to find strength, light, and joy in our ancestors both past and future as this year comes to a close. 

This poem from Susan Cooper puts it perfectly:

The Shortest Day

So the shortest day came, and the year died,

And everywhere down the centuries of the snow-white world

Came people singing, dancing,

To drive the dark away.

They lighted candles in the winter trees;

They hung their homes with evergreen;

They burned beseeching fires all night long

To keep the year alive,

And when the new year’s sunshine blazed awake

They shouted, reveling.

Through all the frosty ages you can hear them

Echoing behind us—Listen!!

All the long echoes sing the same delight,

This shortest day,

As promise wakens in the sleeping land:

They carol, feast, give thanks,

And dearly love their friends,

And hope for peace.

And so do we, here, now,

This year and every year.

Welcome Yule!

Until next week, with love and gratitude to you and yours,

-- Clea Partridge for Vibrant Valley Farm

RECIPE IDEAS OF THE WEEK:

FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS

Recipe amended from https://cooking.nytimes.com/recipes/1012974-farro-salad-with-roasted-rutabaga-ricotta-salata-and-hazelnuts?action=click&module=Tag%20Page%20Recipe%20Card&region=rutabaga&pgType=tag&rank=8

Ingredients

• 1 ½ pounds rutabaga, peeled and cut into 3/4-inch pieces

• 5 tablespoons extra virgin olive oil, more for drizzling

• 1 tablespoon maple syrup

• ¾ teaspoon kosher salt, more to taste

•  Freshly ground black pepper to taste

• 1 ½ cups farro

• 2 tablespoons finely chopped shallot

• 2 teaspoons red wine vinegar, more for drizzling

• 1 fat garlic clove, minced

• ½ cup crumbled ricotta salata or feta cheese

• ½ cup toasted, chopped hazelnuts

• 2 bunches watercress or arugula, cleaned and trimmed

Preparation

1. Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.

2. Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.

3. In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.

4. Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.

5. In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.

BRAISED LEEKS

Recipe amended from https://cooking.nytimes.com/recipes/8182-braised-leeks

Ingredients

• 4 medium leeks

• 1/2 cups homemade or low-sodium chicken stock

• 1/4 cup white wine

• 1 tablespoons unsalted butter

• salt and pepper to taste

Preparation

1. Trim and rinse the leeks, discarding the roots and all but an inch or two of the green. Place the leeks in a skillet or casserole dish and add the stock, wine, butter, salt and pepper to taste. If necessary, add a little water so that the liquid comes about halfway up the leeks.

2. Place on top of the stove and bring to a boil. Lower to a simmer and cook, uncovered, 15 minutes. Turn the leeks and continue to simmer until they are tender and most of the liquid has evaporated, about 10 minutes more. (Add a little more water if they become dry.) Serve immediately.

BEET, ORANGE AND BLACK OLIVE SALAD

Recipe amended from http://www.toast-nz.com/2010/11/beetroot-orange-and-black-olive-salad.html

Ingredients

• 400g beets

• 2 sweet oranges

• 1 small head chicory

• 1/2 small red onion, thinly sliced

• 3 tbsp parsley, chopped

• 40g wrinkled black olives, pitted and halved

• 3 tbsp canola oil

• 1 tbsp orange blossom water

• 1 1/2 tbsp red wine vinegar

• Salt and pepper

Preparation

1. Place the beetroots in a pot, cover with cold water and bring to the boil.  Cook for 1-2 hours, or until tender - when you stick a knife into each beetroot it should go in smoothly.  Leave the beets to cool down in the water.  Once cool, take them out and peel.  Cut in half, then cut each half into wedges that are 1cm thick at their base.  Place the beets in a mixing bowl.

2. Take the oranges and use a small sharp knife to trim off their tops and bases.  Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith.  Over a small bowl remove the segments by slicing between the membranes.  Transfer the segments and juice to the bowl with the beetroot.  Discard the membrane.

3. Cut the endive vertically into 2cm thick slices.  Break them up into separate leaves and add to the salad.

4. Finally, add the remaining ingredients and toss everything together gently.  Taste and adjust the seasoning, then serve.