“Life is for the living.
Death is for the dead.
Let life be like music.
And death a note unsaid.”
His funeral was on Friday. His name was James Curtis Smith and he served in the military, in Germany, during the Cold War. There were two servicemen who came to the funeral. One played Taps – I guess that is what the song is called- and it so reminded me of this quote. It was the most beautiful and mystical thing I’ve ever heard. Somehow, he let the notes float so it felt like they were taking flight, traveling to some new location.
Farm News: It has been a hectic time for the last few weeks, so I am hoping the garden has gotten enough care to keep producing. The rain has been wonderful for the pastures, but makes it hard for fungal diseases in the garden. Potatoes, tomatoes and squash are particularly susceptible.
What’s in the bucket? red and green lettuce, spinach, kale, red and green kohlrabi, red and white young onions, young turnips and greens.
Young Turnips and Greens
- 1/4 cup pitted kalamata olives
- 1 navel orange, plus 1/4 cup fresh orange juice
- 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1/2 cup water
- Salt and freshly ground pepper
- 2 ounces baby spinach (2 cups)
- 2 tablespoons chopped hazelnuts
HOW TO MAKE THIS RECIPE
- Preheat the oven to 400;. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
- On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
- Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
- Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
- Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.
Happy Eating and thanks for buying local from Circle S Farm