December 10th
Our Vibrant Friends!
We are still descending down toward the darkest night of the year, but for farmers,
the darkness also brings blessings only dreamed about during the summer months:
the warm bed we get to stay snuggled in later and later in the mornings, the hoop
house turned cozy in the watery winter sun; the shorter days bring what many
farmers so dearly need: well-deserved rest.
Not to say that there is not plenty of work still to be done! Our farm needs its rest as
well, and it is our responsibility to tuck it in for the season. Last week, we covered
our garlic with straw (a concerted effort to mulch without the use of plastic). Cover
crop is on the way up (with added string criss-crossing the fields to deter the geese
from feasting on the new shoots). And crops that will over-winter are getting
cleaned up so that they can come back fresher and cleaner.
It is not all winding down to a close though. With the mild December we are having
so far and the high tunnels we have planted into, we are excited to be working still
with fresh, tender greens. There are soft herbs and salad greens aplenty to be
plucked! Of course, we are at the whim of the weather, as we always are. We’ll work
with these plants as long as we can, before the frosts come on too hard, before the
water table rises, before its time to pause, like that small round moment between
exhale and inhale.
Until next week, with love and gratitude to you and yours,
-- Clea Partridge for Vibrant Valley Farm
RECIPE IDEAS OF THE WEEK:
ROASTED KALETTES
Recipe amended from https://www.farmfreshtoyou.com/recipes/280/roasted-
kalettes-kale
Ingredients
● 6 ounces kalettes
● ½ tablespoon olive oil
● salt and pepper to taste
Preparation
1) Preheat the oven to 475 degrees Fahrenheit.
2) Slice the bottoms off the kalettes kale. Place in a baking pan and drizzle with
olive oil. Toss to coat and season with salt and pepper. Roast in the oven for
10 minutes, stirring (or shaking the pan to redistribute) halfway through
cooking. Remove from the oven and enjoy!
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.
ZA’ATAR AND PARMESAN ROASTED CABBAGE WEDGES
Recipe amended from https://simplygluten-free.com/blog/2020/10/zaatar-
parmesan-roasted-cabbage-wedges.html
Ingredients
For the Cabbage Wedges
● 2 large heads caraflex cabbage
● 2 tablespoons olive oil
● 2 tablespoons za’atar seasoning
● 2 cups shredded Parmesan cheese
For the Tahini Yogurt Sauce
● ½ cup unsweetened plain yogurt
● 2 tablespoons tahini
● 1 tablespoon fresh lemon juice
● 2 teaspoons ground cumin
● ¼ teaspoon kosher or fine sea salt
● 1 tablespoon water
● parsley to garnish
Preparation
1. Preheat the oven to 400°F. Wash the cabbages and slice them into wedges,
keeping a portion of the core on each slice so the cabbage holds together in
one piece. Place each wedge on a parchment-lined baking sheet. Drizzle each
wedge with olive oil.
2. In a medium bowl, mix the za’atar seasoning with the shredded Parmesan
cheese and stir to combine. Top each cabbage wedge generously with this
mixture and roast for 25-30 minutes, until the edges are crispy.
3. In a medium bowl, mix the za’atar seasoning with the shredded Parmesan
cheese and stir to combine. Top each cabbage wedge generously with this
mixture and roast for 25-30 minutes, until the edges are crispy.
4. While the cabbage wedges are roasting, whisk together all the tahini yogurt
sauce ingredients in a small bowl and set aside. Serve the cabbage warm with
the tahini yogurt sauce drizzled over top.
5. While the cabbage wedges are roasting, whisk together all the tahini yogurt
sauce ingredients in a small bowl and set aside. Serve the cabbage warm with
the tahini yogurt sauce parsley over the top.