Typically we will mow and till in an over wintered cover crop at the beginning of the season. We then wait about 3 weeks to work and do all our bed prep. All subsequent crops grown throughout the season will follow another harvested crop which is cleared by hand with hoes and pitchforks and taken to our compost. Afterwards, we rake the bed free of rocks (still after seven years!), and then add compost across the whole bed. Once the bed is racked, we use an ingenious hand tool known as the broadfork which gently aerates the soil across the exact width of our bed. Other times we use a tractor-mounted subsoiler, but still prefer the results of the broadfork. We will then raise and shape our bed by cutting the aisles and throwing the soil into the bed either with a tractor driven bed shaper or shovels. Based on our soil test results, the bed is amended with the necessary minerals for optimum plant growth and nutrition. Finally we use a pretty fancy tiller which tills vertically into the soil, like an upside down blender, to create a fine textured and well aerated bed, without inverting the layers of soil. We have well over a hundred beds on our farm, so this process is basically done hundreds and hundreds of times a year for each and every crop. Pretty crazy when you think about it, but all the love put in is well worth the effort and reflected in the food grown on the farm.
2 tbsp olive oil
4 cloves garlic, minced
4 cups shredded cabbage
1/4 cup water
1/4 cup spicy Dijon mustard
1/4 cup honey
salt and freshly ground pepper to taste
(from Local Vegetarian Cooking)
Heat a heavy skillet over medium heat. Add oil and garlic. Stir and cook for about 1 minute. Add cabbage and stir. Add water, cover and cook on low for 5 minutes or until cabbage is soft. While the cabbage cooks, blend the mustard and honey together. When the cabbage is done, mix honey-mustard sauce with the cabbage in a serving bowl. Add salt and pepper to taste.
10 ounces sharp cheddar cheese (2 1/2 cups shredded), 4 cups milk, 1/2 cup butter or olive oil, 1/2 cup unbleached all purpose white flour, 2 tsp Dijon mustard, 1/8 tsp ground black or white pepper, generous pinch of grated nutmeg (optional)
Shred cheese and set aside. Heat the milk in a saucepan to just below boiling. Meanwhile in a heavy saucepan on medium-low heat, melt the butter until bubbling, but don't let it brown. While whisking, add the flour gradually to form a smooth roux. Cook, whisking constantly, for 3 to 4 minutes. Increase the heat to medium and whisk the hot milk into the roux, adding it about a cup at a time, making sure the mixture is smooth before adding more. When all of the milk is in, the sauce will be smooth and thickened. Add the shredded cheese, mustard, pepper and nutmeg. Reduce the heat and whisk until the cheese has melted. Season with salt to taste.
12 ounces broccoli, about 4 cups, chopped
1 lb elbow pasta
salt and ground black pepper
1 cup fine bread crumbs
1 cup shredded cheddar cheese
Bring a large pot of salted water to a boil for cooking the pasta. Make the cheese sauce. When the pasta water boils, add the pasta and stir. After 4 minutes, add the broccoli to the pasta pot. When the pasta is al dente, drain the pasta and broccoli. Combine pasta, broccoli and cheese sauce.
Preheat oven to 350. Butter or oil a baking pan or large casserole dish. Spread the mixture evenly into the pan. Sprinkle the bread crumbs over the top and then sprinkle the grated cheddar. Bake for about 25 minutes, until the cheese is bubbling and the top is lightly browned. Serve with green salad or sliced tomatoes.
(from Moosewood Restaurant Favorites)
2 tbsp olive oil
2 garlic cloves, chopped
2-3 medium squash, sliced
2 tbsp pine nuts
2 oz currants
salt and fresh ground pepper to taste
Heat oil in a pan and saute garlic for about 1 minute. Add squash and cook until just starting to turn brown, about 10 minutes. Add pine nuts and currants and cook for about another minute. Season to taste.