In a food processor, combine fresh herbs with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper and hot sauce. Taste and adjust the seasonings. Pour into a jar and refrigerate for up to 2 weeks.
Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.
Seasonal eating stories seem so one-sided. It’s easy to celebrate the first asparagus of spring, the first tender green chives, overwintered spinach’s fresh sweet leaves.
But what about when it’s February and you’re only half-way through a winter of trying to eat locally and seasonally? It can look grim. Now is the winter of our discontent.
The baptisia in full bloom attracts hummingbirds an butterflies.
It’s January now and all the highs and lows of the 2019 summer season are having their sharp edges whittled away by time. We’ve seen snow, a melt, more snow and yet another mild spell in the last six weeks. Our lifestyle orbits around heating with wood, winter chicken chores and keeping the lane snow-free.
It wasn’t that long ago that the meadow was lusciously green and we were harvesting armloads of veggies for the farmers’ market. Looking back through our photos twigs my memory of the past season. Here’s a short and sweet list of three things that stood out.
Dusk in the onion patch mid-July. The no-till beds are working well.
Best Move: Converting the Market Garden to No-Till
Over the past few years we’ve worked to reduce our tillage in the gardens. Exposure to a series of books, articles and podcasts convinced us that a no-till/no-dig system would really benefit us and our shallow, heavy clay soil. Continue reading “Reflecting on Summer 2019”
