Our first day of the new decade was sunny and warm, perfect for a stroll around the farm, with the cover crops bright green on the resting fields, and the creek murmuring. Whenever our cover crops turn that bright lively green, they are photosynthesizing, making their own food, and through their roots sharing this food with all the critters big and small in the soil. So through cover crops we are able to nurture the living soil throughout the winter. The soil can then support our veggies come the growing season.
Despite the warmth this past week, the sun still sets at 5PM. This limits our workday outdoors, but leaves long evenings for enjoying the winter veggies. I've been enjoying making fragrant Indian curries, letting them simmer on the stovetop and perfume the whole house. Caitlan's winter go-to is butternut squash soup. She doesn't have a strict recipe, building the ingredients together in a pot, cook until tender, add herbs to taste, puree and enjoy. Ingredients: onion, garlic, butternut squash (peeled and cubed), celeriac, carrot, broth, coconut milk, salt, herbs, spices. I've enjoyed Caitlan's version many times at potlucks, it is delicious.
See you at Market!