February 26

Farm Notes

Yesterday was one of those days when I’m reminded exactly why I love farming. On an early spring day with zero humidity and 100% sunshine, I’m wildly grateful to be outside, in the dirt, moving my body, and having something beautiful and productive and nourishing to show for it at the end of the day. Aaaand it’s days like yesterday that I need to remember come August, when it’s 100% humidity and hot and dry and I’m asking myself who the hell would want to be a farmer?!

With help from my friend and fellow farmer Erin, we crossed off some big items from our to-do list yesterday. We finished prepping the beds inside our other caterpillar tunnel, and we got it completely planted by the end of the day! Here’s what we planted (with a few notes about spacing, in case it’s helpful):

• 2 beds of lacinato kale – our beds are 30” wide, and we can fit 3 rows of kale in each bed. We space each kale plant about 12” apart within each row.

• 1 bed of swiss chard – 3 rows per bed, planted 12” apart.

• 1 bed of head lettuces – 3 rows per bed, planted 9” apart.

After planting out the beds, we first watered them in by hand with a hose and long soaker nozzle, and then we hooked up 3 drip tape irrigation lines per bed. Even if you have drip irrigation at your garden/farm, I’ve found that it’s best to first water new seedlings by hand to make sure they get nice and settled into their new home, and then we’ll use the drip lines for irrigation for the remainder of their time in the ground.

A fully planted tunnel is a beautiful sight!

Baby lettuces going in!

This is our “farm hack” for marking rows.. a big rake with some excess irrigation pipe taped on works like a charm!

Kitchen Notes

Last night Matthew and I cooked up some delishhh herb-filled beef patties with an equally herby yogurt sauce to enjoy alongside some Green Power Salad leftovers, and it was a feast! My favorite dishes tend to have a few things in common… like lots of herbs, bright lemon and tangy yogurt, so this meal checked all the boxes! It’s easy enough for a weeknight dinner, but feels special enough for the weekend. Happy cooking friends!

Herbed Pistachio Patties with Arugula & Yogurt Sauce

Makes ~16 patties

Photo credit: Cooking Light

INGREDIENTS

For the patties

1/2 cup shelled pistachios

1 packed cup arugula, plus several cups more for serving

1/4 cup chopped fresh mint

1 yellow onion, quartered

1 large garlic clove, peeled

1.5 lbs ground beef

1 tablespoon olive oil

1 teaspoon kosher salt, plus more to taste

Freshly ground pepper

Vegetable oil (for pan-frying)

Lemon-Herb Yogurt Sauce

1 cup plain greek yogurt

2 tablespoons lemon juice + 1 teaspoon lemon zest

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup freshly chopped herbs (like mint, parsley, chives, etc)

Kosher salt, to taste

INSTRUCTIONS

• Make the yogurt sauce: Mix together all the ingredients for the yogurt sauce in a bowl and keep in the fridge until needed. 

• Make the patties: Put the pistachios in the bowl of a food processor. Blitz for a few seconds, to roughly chop, then put into a medium bowl. Add the arugula to the processor, blitz for a few seconds to roughly chop, then add to the bowl of pistachios. Continue with the onion and garlic, to form a smooth paste, and add to the bowl. Add the ground beef, 1 tablespoon olive oil, 1  teaspoon salt, and a good grind of pepper into the bow. Mix well to combine, then shape into about 16 patties (~2 ounces each). 

• Cook the patties: Put 1 tablespoon of vegetable oil into a large non-stick frying pan and place over medium-high heat. One the oil is hot and shimmering, add the patties – as many as you can fit without crowding the pan – and cook for 6-7 minutes total, turning halfway through cooking, until golden brown and cooked through. Keep warm while you repeat with the remaining patties. If you need to, add another tablespoon oil to the pan during the process. Alternatively, you can also cook the patties on your grill!

• To serve: Toss a few cups of arugula with a bit of lemon juice and olive oil and pile the greens on a platter. Serve the patties on top of the arugula alongside the yogurt sauce.

Today’s Stats

• Low temp: 37F

• High temp: 47F

• Sunrise: 6:51am

• Sunset: 6:09pm

• Moon phase: Full moon

• Additional notes: Cold and rainy all day.

February 24

Farm Notes

Two days in a row of warm, sunshine-filled weather? I must be dreaming! The past two days, I’ve been able to spend some time in the late afternoon working in the dirt, and it has been absolutely glorious and soul-filling. I’ll be honest that at the end of the 2020 growing season (which for me, wasn’t until mid December), I was left feeling completely exhausted and burnt out. I desperately needed a break from the farm, and I’m so grateful to have had the past few months to rest, watch Netflix on the couch, sleep in, and fill my cup back up.

As I was working out in the garden today, surrounded by air that was warm and filled with the sound of frogs singing in the nearby creek, I was suddenly struck with such happiness and gratitude to be able to do this work. Which was a wonderful feeling after being so utterly tired at the end of last year. I’m continually in awe of the healing rhythm of the seasons – how the winter months can certainly be dark and dreary, but it’s also an essential time to rest and be restored for the growing season that lies ahead.

Time to share a quick seed starting tip, for what to do if/when your seedlings suddenly get way too tall! I had this issue with some bachelor button seeds that I started a few weeks ago. They were still super tiny, but had gotten so tall that they were falling over – mostly because I didn’t realize they had germinated so quickly, so they spent a few days stretching to find light before I turned the grow lights on. So in case any of you have the same problem, I’m going to show you what to do:

First, you’ll need to fill a new seeding tray with fresh, moist potting soil. You can get the soil wet by first filling the tray with dry soil, and then spraying it gently with a hose OR get your soil wet (but not dripping) first and then fill the tray. Then get a chopstick (or a pencil or pen would probably work too).

Start with your very tall baby seedlings…

Fill a new tray with fresh, moist potting soil. Grab a chopstick (or similar shaped utensil)

Next, use the chopstick to make small holes in each cell of the seedling tray. Then take the chopstick again and very gently prick out the seedling, making sure not to cut the stem.

Now gently transfer your leggy seedling over to the new tray that you’ve prepared. This is the part that takes a little practice… you want to lay the seedling over the hole and very gently use the chopsticks to fold the long stem + root end into the hole. The key is to get the stem and roots tucked in the hole, without breaking the delicate stem. I promise, you can do it! Finish by soaking the whole tray in a tub filled with a few inches of water, then put back under your grow lights (if using).

Because these seedlings are still super tiny, I potted them into the same size tray (72 cells) as they were originally in. But as your plants get bigger (and as they have absorbed all the nutrients from the potting soil that they first germinated in), you’ll need to “pot up” each seedling into new potting soil, and typically they will step up to larger cells or pots.

If you have any questions about this process (or any other issues you may be having with your baby seedlings), just give me a holler!

Kitchen Notes

If I could only eat one salad for the rest of my life, this one might be it. It has all the things I’m looking for in a good salad… it’s colorful, has a great crunch, filled with bright flavor, and is chock-full of protein and healthy fats. This recipe is very forgiving (which was first inspired by The Sprouted Kitchen)– so feel free to mix up, add, or omit ingredients depending on what you have on hand. Another perk of this salad is that it’s super hearty and won’t wilt in the fridge, so it makes great leftovers for several days.

Green Power Salad

Photo credit: The Sprouted Kitchen

INGREDIENTS 

For the salad

• 1 bunch of lacinato kale, de-stemmed and chopped 

• 3 cups cooked French green/black lentils 

• 1 green apple, diced 

• 1 avocado, diced 

• 1 english hothouse cucumber (or 3 persian cucumbers), diced 

• 1 cup pumpkin seeds/pepitas 

• 1 pint blueberries 

• 1/2 cup chopped parsley 

• 1/4 cup chopped mint

• 1/2 cup freshly grated parmesan cheese (optional) 

Lemon Vinaigrette 

• 1/2 cup olive oil 

• 1/4 cup lemon juice (juice of ~2 lemons) 

• 2 tablespoons freshly chopped parsley 

• 1-2 tablespoons Dijon mustard 

• 1-2 tablespoons honey (or maple syrup) 

• 1 clove minced garlic (1 teaspoon) 

• Kosher salt and freshly ground pepper to taste 

PREPARATION 

• To cook the lentils: Fill a medium saucepan with water and bring to a boil. Add 1.5 cups of uncooked lentils and simmer for 15-20 minutes, stirring occasionally, until al dente (make sure to taste them to see when they are finished). When the lentils are finished cooking, drain immediately and set aside. 

• Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar and shake, shake, shake! Taste and adjust seasoning as needed. 

• De-stem the kale, roughly chop, and set aside in a large salad bowl. 

• Pour a few tablespoons of the vinaigrette into the salad bowl with the chopped kale. Using your hands, massage the kale for 1-2 minutes, until the it breaks down and turns dark green.

• Add the cooked lentils, chopped apples, avocado, cucumber, parsley, mint, pepitas, blueberries and parmesan cheese (if using) to the salad bowl with the massaged kale. 

• Pour additional vinaigrette over the salad and toss well to combine (you may have some extra vinaigrette). Taste and adjust seasoning as needed.

Today’s Stats

• Low temp: 35F

• High temp: 70F

• Sunrise: 6:53am

• Sunset: 6:08pm

• Moon phase: Waxing Gibbous

• Additional notes: A bit chilly in the morning, then sunny and warm all day!

February 21

Farm Notes

It was a pretty quiet (and delightfully sunshine-drenched) weekend here at the farm. It feels good that at least one of our tunnels is fully planted with spring veggies (radishes, turnips, and lettuces), and tomorrow I’m picking up a bunch of seedlings (kale and swiss chard) that we’re planting inside our other tunnel on Thursday. After several months of not having any plants to keep alive, it’s exciting to finally feel needed again out in the garden.

I’m also happy to report that several of the seeds I started last weekend have germinated, and later this week I’m going to share how I “pot up” seeds that have germinated and have grown to be too big/tall for their seed trays.

Today was also the first of our monthly Farmbelly Club Zoom Q&A calls! We had a great group of folks from all over the world (!) join, and it was so awesome getting to know one another a bit better and dig into specific questions around cooking and growing. To help set the date/time for our March Zoom call, please take a moment to fill out this super quick survey.

Kitchen Notes

I’ll be honest that it’s a little harder for me to get super inspired to cook in late February… I mean, I love me some hearty winter root veggies, but I’m so ready for some spring veggies to start coming in!

Alas. Sundays are for soups, and tonight I couldn’t resist whipping up another pot of chickpea stew with coconut and turmeric from Alison Roman. I jazzed up the recipe by adding some extra chopped carrots, sweet potatoes, and cauliflower that I had on hand, and it was so dang good, as always!

Today’s Stats

• Low temp: 30F

• High temp: 45F

• Sunrise: 6:57am

• Sunset: 6:05pm

• Moon phase: Waxing Gibbous

• Additional notes: Early morning frost, but sunny and clear all day.

February 18

Farm Notes

While the weather was nothing to celebrate today… we had quite an exciting afternoon over here. Today we started direct seeding in our new caterpillar tunnel, and instead of planting every. dang. seed. by. hand. (like we did all last season) – we got to use our new push seeder, which is a TOTAL game changer!

Here’s the thing – seeding by hand works great for home gardens and smaller plots, but for the amount of seeds we plant each season, it was totally inefficient to be doing it all by hand. The problem was that push seeders are not cheap, so I’ve been saving up and finally bought one at the end of last year (specific model is a Jang JP-1). In addition to the seeder, you have to buy a whole assortment rollers (which are also $$$), in various sizes to fit all the different sizes of seeds (here’s a guide for all the roller sizes). It definitely takes a few minutes to get the seeder calibrated correctly based on the seed you are planting (today we planted a few varieties of radishes), but once you get rolling, it’s blazingly fast.

A note that if you’re in the market for a push seeder, but you’re looking for a more economical option, the Earthway Seeder is also quite popular and is about 1/3 of the price of the Jang seeder.

If y’all have any other questions about push seeders, let me know!

Kitchen Notes

I’m usually not very hungry in the morning, and I’m often rushing out the door to do chores outside, which means that many days I realize it’s 11am, I haven’t eaten anything, and I am HANGRY. Which is 0% enjoyable for anyone. So to combat my hangry-ness, I’ve starting making jars of overnight oats, and I’m loving it.

If you’re new to overnight oats, it’s pretty straightforward – literally just soak rolled oats in liquid along with chia seeds and whatever other fruit/nuts/sweeteners you’d like, let sit overnight, and enjoy the next morning! It makes a great on-the-go breakfast/snack, since it’s already in a jar and you can just pop it in your bag to wherever you’re headed. This is definitely a “no recipe” kind of recipe – and while I give specific measurements here, when I make these I never measure anything, so feel free to just “eyeball” the ingredients, use what you have on hand, and taste as you go!

Overnight Oats

Photo: One Lovely Life

INGREDIENTS

• 1 cup rolled oats

• 1.5 cups almond milk (or whatever milk you prefer), plus more to taste

• 2 tablespoons chia seeds

• 3 tablespoons peanut butter or almond butter (or other nut or seed butter)

• 3 tablespoons maple syrup

• 1/2 cup blueberries (or other fruit of your choice like bananas, peaches, apples, etc)

• 1/4 cup chopped almonds (or other chopped nuts/seeds)

• 1 teaspoon cinnamon

• 1/4 teaspoon kosher salt

INSTRUCTIONS

• In large (quart sized) mason jar or in bowl with a lid, add all ingredients and stir well to combine. If the mixture seems dry, add a bit more milk. Taste and adjust seasoning (ie sweetness, saltiness, other spices) to taste.

• Cover securely with a lid/seal and set in the refrigerator overnight (or for at least 6 hours) to set and soak.

• The next day, open and enjoy as is or garnish with other toppings (like additional fruit, nuts, yogurt, maple syrup, etc). Overnight oats will keep in the refrigerator for 3-4 days (if it lasts that long)!

Today’s Stats

• Low temp: 31F

• High temp: 38F

• Sunrise: 7:01am

• Sunset: 6:02pm

• Moon phase: Waxing Crescent

• Additional notes: Cold and freezing rain throughout the day.

February 15

Farm Notes

I’m about ready to build an ark with the nonstop rain that we’ve been getting around here! I know a lot of folks all over the country are dealing with winter storms right now, and I hope everyone is staying safe, warm, and dry. On the bright side, starting spring seeds is a great activity when you’re cooped up inside. I did my first round of seeding over the weekend, and took a bunch of photos to walk y’all through the process. So if you’re interested in learning more about starting seeds, here’s the rundown:

Materials You’ll Need

• Seeds!

• Potting soil

• Seed trays (I usually use these 72-cell trays, but to start just a few plants I recommend these)

• Bottom trays

• Vermiculite

• Plant tags

• Clear dome lids OR a mini indoor greenhouse

• Grow lights (there are LOTS to choose from, but these the ones I use)

• Heat mat (optional)

• Spray Bottle

• *** I did find a seeding kit on Amazon that includes a bottom tray, 72-cell seed tray, dome, and heat mat for $42 here.

Instructions

• Fill each seed tray with potting soil, tapping the whole tray firmly against the ground as you go so the soil settles. Gently soak the soil-filled trays with a hose (make sure you have a nozzle so you can water the trays gently). Alternatively, you can get the soil wet before your fill your tray – but I find it’s easier to first fill with the trays with dry soil and then to gently soak them.

• Make holes in each cell using your finger, a pencil, or a dibbler. A general rule is to plant the seed to a depth twice its size. Drop 1 or 2 seeds into each hole.

• Cover the tray with a light dusting of fine vermiculite or seed starting mix, making sure all seeds are covered.

• Label the tray with the variety name and date sown.

• Set freshly sown trays into a plastic tub with an inch of water in the bottom and let them soak up the water from below. Remove once the soil surface is evenly moist. Seed trays should not be watered from overhead until the plants have their first set of true leaves, as a strong blast from your hose can damage your plants.

Photo credit: Floret Farm

• Cover trays with a clear plastic dome (OR place in your indoor greenhouse) and set onto a 70°F heat mat (optional) or just in a warm corner of the house, consistently above 65°F. Check your seed packet to see if any of your seeds need light to germinate – most seeds do not need light for germination, but some do – and you’ll obviously want to turn your grow lights on for seeds that need light! A note that many plants can take a long time to germinate (anywhere from 1-3 weeks) so patience is key!

• Once your seeds have germinated – if using plastic dome lids over your trays – remove the dome and take off heat mat (if using) once seeds have sprouted. Move trays to your greenhouse space and turn on the grow lights. If you don’t have a space with grow lights, a sunny south-facing window is your next best bet.

• Once your seeds have germinated – if not using the dome lids and your trays are already in your indoor greenhouse space – turn on your grow lights. If it seems too wet in your greenhouse space at any point, roll up the plastic (if possible) to lower the humidity level.

• Make sure your grow lights are suspended a few inches above seedlings, keeping them on for 14 to 16 hours per day. As the plants get taller, keep raising the lights so that they are 2-3 inches above the tallest plant.

• Use your finger to feel the soil moisture levels in the trays – if the plants just seem a little dry, gently spritz with a spray bottle filled with water. If the plants see really dry, water them from below by placing in a tub filled with an inch of water on the bottom (like you did when the seeds were first sown).

I hope these are some helpful tips for starting your own seeds this season! In a few weeks I’ll talk about what to do when your plants need to be potted up into bigger trays, and how to “harden off” your plants before they go in the ground outside.

Kitchen Notes

This winter weather has me leaning into allll the comfort foods, and tonight I made one of my go-to comfort side dishes – crispy smashed potatoes with parmesan and garlic. The secret to this recipe is cooking the potatoes two ways: first by par-boiling them in salted water until tender, and then smashing and roasting them in a hot oven until crispy and golden. The extra steps are 100% worth it, and once you cook potatoes this way, you won’t go back! This recipe is inspired by Cookie & Kate.

Crispy Smashed Potatoes with Parmesan & Garlic

These potatoes may not win any beauty contests, but they will win any taste test!

INGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes

• 3 tablespoons plus ¼ teaspoon salt, divided

• 4 tablespoons olive oil, divided

• Freshly ground black pepper, to taste

• 2 cloves garlic, minced

• Parmesan cheese, freshly grated

• 2 tablespoons chopped fresh parsley, chives and/or green onion

• A few lemon wedges

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.

2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 3 tablespoons of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).

3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.

5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)

6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Add ¼ teaspoon salt and freshly ground pepper over the potatoes.

7. Bake until the potatoes are nice and golden on the edges, about 20 minutes. Remove from oven and toss the potatoes with the minced garlic and a hefty dusting of freshly grated parmesan, and bake for an additional 5 minutes.

8. Remove from oven and sprinkle with chopped fresh herbs, a squeeze of lemon juice, and an extra bit of parmesan cheese if you feel inclined!

Todays Stats

• Low temp: 32F

• High temp: 36F

• Sunrise: 7:04am

• Sunset: 5:59pm

• Moon phase: Waxing Crescent

• Additional notes: Cold and freezing rain throughout the day.

February 12

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.

February 9

Farm Notes

I know spring is still a good while away, but something about today felt like spring for the first time all year… and it was GLORIOUS. I was able to spend several hours this afternoon outside just working in the dirt, wearing a t-shirt and giant smile. I can finally feel the days getting longer, the air has a gentle warmth to it, and life around the farm is beginning to buzz back to life. Just in the last day or two – we’ve been surrounded by the sound of frogs singing in the creek at the edge of the farm, and it’s the most magical chorus after a silent winter.

Today I took soil tests from several spots around the garden, which we do once a year in early spring. Here in North Carolina, we send the soil samples to get analyzed through NCDA&CS – it’s $4 per sample, and they will come back in a few weeks to let us know the different nutrient values, pH, amount of organic matter, etc in our soil, which helps us make informed decisions for adding amendments to the soil for the season ahead. My whole philosophy around growing good food starts with having healthy, living soils – so these tests are an important benchmark to track our progress as we build soil that is (hopefully) teeming with life and organic matter.

If you’re new to soil testing and need some tips on how/where to start, here are some best practices:

1. For best results, invest in a soil sample probe (this one is $34 on Amazon). In a pinch, a garden spade will work, but these probes are specifically made for this job!

2. In each area where you’d like to soil test, pull a minimum of 8 to 12 soil cores to produce a representative sample.

3. Soil samples should be pulled from a consistent depth. Using the soil sample probe, I’m able to get to a depth of 8-10” for each sample.

4. Mix sample cores from each area in a clean bucket/container. If the soil seems especially wet, I recommend spreading it out on a baking sheet and letting it dry overnight. Place the soil in a properly labeled soil test bag or box — one for each field/area (you’ll likely have quite a bit of extra soil that won’t fit in the bag/box). Usually the lab where the samples are being sent will have you fill out a form with information about the area that you are testing.

** A note that in my experience, this type of soil testing is most important when growing vegetables/fruit directly in the ground. If you are growing in raised beds where all the the soil has been brought in, I don’t think that soil testing through a lab is really necessary (though you can certainly still give it a try, if you feel like your soil nutrients are out of balance in your raised beds).

Kitchen Notes

It’s Tuesday, which y’all know means frozen pizza and a big salad over at our house… it hit the spot, as always! I promise more kitchen inspiration coming later this week. :)

Today’s Stats

• Low temp: 34F

• High temp: 55F

• Sunrise: 7:10am

• Sunset: 5:53pm

• Moon phase: Waning Crescent

• Additional notes: Cloudy and cool morning, warm sunshine in the afternoon.

February 8

Farm Notes

Over the weekend, Matthew and I did a bit more work on our second caterpillar tunnel. At this point, the only step remaining is stretching the plastic over the frame and securing it down. Erin and I will finish this last step Thursday morning, and then by the afternoon (when the forecast is calling for lots of rain) we will be able to stay dry and work inside the tunnels prepping the beds for planting.

In other news…. the most exciting thing that happened today was when I went to put my foot into my boot, which I quickly realized was filled with almonds. Yes, almonds. Why would my boot be filled with almonds, you ask? Well, I’ve lived in this 100 year old farmhouse long enough to know exactly who the culprit is… mice! Yep. Mice are notorious for packing away nuts and seeds (and honestly, whatever they can find) and storing them in closets, shoes, etc for later. One time, we even found a small mound of dog food stashed away inside the back corner of our oven. That was weird. We do set traps, which helps, but every now and then (especially in the winter) something strange like this will happen and we’ve learned to live with it (sorry mom). ;)

Later this week I’ll also be starting some seeds for our mini indoor greenhouse, so I’ll be sure to share some photos and resources about my method with y’all, as I know many of you are also planning to start your own seeds this year. Spring is around the corner!

Kitchen Notes

While I don’t reeeally care about sports / the superbowl, I never say no to an excuse to whip up some good food! So while it was just a party of two this year (ie Matthew and me), yesterday we made a feast of different snacks, dips, and some White Bean Chicken Chili to enjoy while I pretended to watch the football game. ;)

So let’s just focus on the chili, shall we? The recipe is below, but first I'm sharing a few quick tips for layering complex flavors into simple, nourishing soups.

The key to elevating a dish is layering flavor throughout the cooking process – so here are four tips for the next time you pull out your soup pot:

IT ALL BEGINS WITH AN ONION. Plain and simple – something magical happens when onions are softened in butter and/or olive oil. When sautéing onions, make sure the butter or oil is hot and sizzling before you toss in the onions, and add a pinch of kosher salt to pull out some moisture. As the onions begin to turn translucent and begin to caramelize, use a flat wooden spoon to scrape up and spread out those slightly browned bits (that's where all the flavor lives)!

TOAST YOUR AROMATICS. Once your onions are softened and golden, it’s time to add your minced garlic, spices, and/or dried herbs. Continually stir and toast the spices over medium heat for a minute or so before adding any additional liquid - you're building another key layer of flavor here!

ADD SOME FLAVOR BOOSTERS. The next time you have an extra rind of parmesan cheese hanging around, don't throw it away! I keep a ziplock bag in my freezer full of extra parmesan bits, because they are a dreamy addition to simmering soups. I throw in the rinds whenever I add the broth, as it adds creaminess and depth without overpowering the other flavors. Other go-to flavor enhancers for soups is a bit of acid - my favorites are lemon juice and apple cider vinegar, which add a little zip to an otherwise ho-hum soup.

FINISH WITH FRESH HERBS. This soup wouldn't be the same without a few handfuls of chopped parsley tossed in just before serving. If you're going to add fresh herbs, make sure to do it at the end of cooking, as fresh herbs have a more delicate flavor, which can get lost if added too early. Basil, cilantro, dill, and chives are some of my other favorite herb garnishes to kick a dish up a notch. 

Alright, time now for the recipe!

WHITE BEAN CHICKEN CHILI

INGREDIENTS

• 2 tablespoons olive oil

• 2 yellow onions, diced

• 1 can (4-oz) diced mild green chiles

• 2 tablespoons ground cumin

• 1 tablespoon dried oregano

• Kosher salt

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced

• 4-5 carrots, chopped in 1/4-inch rounds

• 1 lb small red potatoes, washed and quartered

• 3-4 lb cooked rotisserie chicken, meat removed and shredded

• 5-6 cups chicken broth (or you can just use water)

• 3 15-oz cans white beans

• Handful of freshly chopped parsley

• Shredded parmesan cheese (optional)

• Plain greek yogurt (optional)

INSTRUCTIONS

1. Heat olive oil over medium-high heat in a dutch oven or large saucepan. This recipe makes a lot of soup, so be sure to use a big pot! I usually use my 5.5 quart dutch oven. Add the diced onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.

2. Stir in the can of diced green chiles and cook for 2 minutes, stirring occasionally. Add the cumin, oregano, red pepper flakes, garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, until fragrant. Stir in the carrots and potatoes, coating them in the spices.

3. Pour in the chicken broth (or water), bring to a boil, then lower the heat and gently simmer - partially covered and stirring occasionally - until the potatoes and carrots are tender, 15-20 minutes. Next, add the shredded chicken and white beans (I usually add the beans with their liquid, which gives the soup extra body), heat for until warmed through, 5-10 minutes. Taste and add more kosher salt to taste, and thin with more broth (or water) if needed.

4. Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. Reheat if needed and serve topped with chopped parsley and shredded parmesan. This may sound weird, but I also love eating this with a dollop of tangy plain greek yogurt!

Today’s Stats

• Low temp: 26F

• High temp: 50F

• Sunrise: 7:11am

• Sunset: 5:52pm

• Moon phase: Waning Crescent

• Additional notes: Hard frost in the morning, clear skies and sunny all day.

February 5

Farm Notes

Yesterday was a great day for building our second caterpillar tunnel! My friend and fellow farmer Erin joined me for a full day of first prepping the area where the tunnel is going, and then beginning the tunnel construction. (In case you missed it, I wrote a bit about our tunnels and how we use them in my previous post). Overall, everything went super smoothly, and we got a ton done. There are still a few steps to go before the tunnel is finished, but Matthew and I are going to do some work over the weekend, and we will have it completely finished by the end of next week.

Here are some photos from yesterday showing our progress:

This is the space where tunnel #2 is going – but first we had to rework the beds and measure out the space, and lay down landscape fabric along the long sides of the tunnel.

Photo of the space after we measured out the space, laid down landscape fabric, and pounded in rebar every 5 ft down the long sides of the tunnel.

After prepping the area for the tunnel, we focused on building out all the frames, which went surprisingly quickly. Once the frames were assembled, we carried them over one by one, and they slide over the rebar that we had pounded into the ground every 5 ft. We finished the day by installing the center purlin that goes across the very peak of the tunnel, which is by far the hardest task – but we got it done!

Frame assembly line!

Tunnel frames in their proper places.

Just a few more framing steps to go, and then we can stretch the plastic covering over the frame and lock it into place. The tunnel is getting finished just in time, because our first seeds + seedlings are getting planted the week of February 15th (the week after next). We are timing our plantings with the goal of having veggies ready to re-launch the farmstand on the 3rd week of March... it’s crazy to think that spring is just around the corner!

Kitchen Notes

On Wednesday night this week, I was craving a really good roast chicken. No need to re-invent this well-worn culinary wheel… I turned to a favorite recipe from Alison Roman’s most recent cookbook, Nothing Fancy, for One-pot Roast Chicken with Caramelized Lemon and Dates. While one version of the recipe has you using a whole chicken (which is delicious) – but I didn’t have the time/patience to roast a whole chicken, so I used a version of the recipe that’s meant for smaller chicken parts, like thighs or quarters. All in all, the recipe took just 10 minutes of prep, followed by 25 minutes in the oven, and viola! We had a most delicious, one-pot dish of juicy, crispy-skinned chicken and some mouth-watering caramelized lemons, dates, and shallots that we spooned over brown rice.

So if you also find yourself craving a darn good roast chicken dish that goes from pot to plate in under 45 minutes, give this recipe a go. PS – If you’re looking for more crave-worthy recipes, I definitely recommend subscribing to Alison Roman’s weekly newsletter and/or tuning into the videos on her YouTube channel. There is a new video of Alison making this very chicken dish, so go check it out!

Alison Roman’s One-Pot Chicken with Caramelized Lemon & Dates

Photographed for Nothing Fancy by Michael Graydon & Nikole Herriott, props by Kalen Kaminski

INGREDIENTS

• ~3 lbs. bone-in, skin-on chicken quarters or chicken thighs

• Kosher salt

• Freshly ground pepper

• 1 tablespoon canola oil

• 1 lemon, cut into thick slices crosswise (about 1/4” thick), seeds removed

• 2 shallots, peeled if you want, halved lengthwise (or one red onion, peeled and cut into wedges)

• 6 medjool dates, pitted

• 4 sprigs thyme or oregano, plus more for serving  

• 1–2  teaspoons crushed red pepper flakes

INSTRUCTIONS

1. Preheat oven to 425°.

2. Season chicken with salt and pepper. Heat oil in a large dutch oven over medium–high heat. Place chicken, skin side down and using tongs or your hands (be careful!) press lightly to make sure the skin comes into even contact with the pot.

3. Cook, without moving, until chicken is nice and browned, 5– 8 minutes. You will likely need to brown the chicken pieces in batches. Once you’ve finished browning a piece, remove it with tongs to a plate and a new piece in its place. A note that during this step while the chicken is browning, I’ll slices the lemons, shallots, and dates to speed up the prep for this dish.

4. As you get to the end of browning the chicken, add the lemon slices to the pot, maneuvering the chicken as needed so that the slices come into contact with the bottom of the pot. Some of the chicken pieces will probably need to stay out of the pot a bit longer, for the lemon slices to fit.

5. Let the lemons sizzle in the chicken fat until caramelized on one side, about 2 minutes. Add all the chicken pieces back into the pot (skin side up), along with the shallots, dates, thyme and 1.5 cups of water. Sprinkle the top of the chicken with crushed red pepper flakes and another pinch of salt.

6. Place dutch oven in the oven (with the lid OFF the pot so the chicken skin can get crispy) and roast until the dates are plump, the lemon is jammy and the chicken is cooked through and golden (and a thermometer inserted into the thickest part of the chicken reads at least 165F).

7. Remove from oven and let chicken rest in the dutch oven for 10 minutes before transferring it to a serving platter. Serve alongside shallots, lemons, and dates with some more thyme sprinkled over. I recommend enjoying with rice, and spooning some of the yummy juices from the dutch oven spooned over the rice.

8. DO AHEAD: This chicken can be made a few hours ahead, kept in the dutch oven. If you wish to reheat it before serving, pop it back into the oven without a lid for 10–15 minutes or so.

Today’s Stats

• Low temp: 38F

• High temp: 55F

• Sunrise: 7:14am

• Sunset: 5:48pm

• Moon phase: Waning Crescent

• Additional notes: Cloudy and cool all day.

February 2

Farm Notes

It looks like we’re going to have a (small) window of dry weather this week, which is *fabulous* because on Thursday we’re going to build our next caterpillar tunnel! This will be our second 50ft Gothic Pro caterpillar tunnel on the farm, which will allow us to grow more veggies in the cold winter months, and it will house more tomatoes and peppers in the summer. The tunnels come as a kit from Farmers Friend, and while they are pretty straightforward to put together, it definitely takes a full day or two, and you’ll want some extra hands to help! Thankfully there are helpful videos about constructing these tunnels from Farmers Friend and on Josh Sattin’s YouTube channel.

Each salve begins with organic coconut and olive oil infused with medicinal plants grown at the farm.

But until Thursday, there’s not much action going on at the farm this week. In the meantime, I’m whipping up new batches of Farmbelly herbal healing salves! Each ingredient in this salve has been thoughtfully chosen for its healing properties, and it works like magic for moisturizing dry skin and for soothing cuts, scrapes, burns, or rashes.

The salve is made from organic coconut and olive oil that has been infused with three powerful medicinal plants grown right on our farm – calendula, comfrey, and plantain. The infused oil is then blended with local beeswax, and then fortified with Vitamin E and high quality essential oils: tea tree, lavender, and frankincense.

PS – There are only a limited number of salves available at this time, and I’m giving Farmbelly Club members first dibs! You’ll receive an email on Thursday with a link to order, and there will be an option to pick up here at the farm, or I can ship anywhere in the US.

Kitchen Notes

It’s Tuesday, and if you’ve been following along, you know that means it’s frozen pizza + big green salad night! The other culinary highlight that happens on Tuesdays is I usually get all kinds of baked goodies from my friend Kathleen, amazing chef/baker/owner of KatesGoods!

Fun fact – Kathleen and I both attended the same culinary school in Ireland, called Ballymaloe, aka heaven on earth! Kathleen was one of the first local vendors to join our weekly farmstand last year, and even while the farmstand is on still break (till mid-March), folks in the Triangle area can still snag her delish goods! Weekly orders are due by Sundays at midnight, with pickup on Tuesday afternoons at multiple locations – Burlington, our farm (Saxapahaw), as well as a pickup at Locopops in Durham . Even if you’re not local to this area, I highly recommend following along + getting inspired by Kathleen’s culinary creations on her instagram!

Today’s Stats

• Low temp: 31F

• High temp: 42F

• Sunrise: 7:17am

• Sunset: 5:45pm

• Moon phase: Waning Gibbous

• Additional notes: Cold, windy, and mostly cloudy.

February 1

FARM NOTES

Yesterday it was miserably cold and rainy all. dang. day. – though yesterday we had some clear weather and got outside to do a bit more clearing work in the “Back 5”! We finally have all the downed trees cleaned up, and we’ll have the area bush-hogged in the next few weeks.

On Saturday we also pulled back a tarp that we laid down almost a year ago in the Back 5, and it’s amazing to see how effective it was in killing the grass and weeds (see photo below). There is definitely still a “bank” of weed seeds in the soil that will come back, but I’m going to broadcast a native perennial wildflower mix in this area, which will hopefully begin to re-take the space and start re-seeding itself as a vibrant pollinator habitat.

KITCHEN NOTES

Time for #sundaysoup! I really needed some inspiration this weekend, so I went back through the Flagstone Pantry recipe archives and was reminded of this delish recipe for Pumpkin & Peanut Soup that is literally perfect for cold + rainy winter days. (For background about my time working in the Flagstone Pantry kitchen back when we lived in Santa Barbara, read this post from a few weeks ago). I love this soup because it comes together in less than 30 minutes, and the end result is velvety smooth and chock-full of flavor. And the leftovers are even better!

PUMPKIN & PEANUT SOUP

Serves 6

INGREDIENTS

• 2 tablespoons olive oil

• 2 medium yellow onions, diced

• 3 cloves garlic, minced

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 1 teaspoon chili pepper flakes

• 2 15-ounce cans solid-pack pumpkin puree

• 3 cups chicken or vegetable broth (possibly more)

• 1 16-ounce jar roasted red peppers, drained

• 2 tablespoons tomato paste

• 2/3 cup natural peanut butter

• 2 tablespoons apple cider vinegar

• salt and pepper to taste

• Yogurt (optional garnish)

INSTRUCTIONS

1. Heat oil in a saucepan over medium-high heat. Add diced onion and cook, stirring, until no longer translucent and beginning to brown, 5-6 minutes. Add garlic and cook an additional 2 minutes.

2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, tomato paste, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then add apple cider vinegar along with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper).

3. Remove the pot from heat. Using a stick/immersion blender, puree soup until smooth (or use a blender to puree in batches). Add additional broth as needed to achieve desired consistency.

4. Taste again for seasonings, adding vinegar, salt and pepper to taste. This soup is especially nice topped with a dollop of plain yogurt, some fresh green herbs, and chopped peanuts or almonds.

TODAY’S STATS

• Low temp: 30F

• High temp: 40F

• Sunrise: 7:18am

• Sunset: 5:43pm

• Moon phase: Waning Gibbous

• Additional notes: Cold and rainy all. dang. day!