Guess Who Built a Hoop House

They did.

SHINE ON!

We have passed the Solstice point so it's time for a little winter shine. But due to a little wobble thing going on with the tilt of our planet and the sort of wiggle room that comes with Milankovitch cycles (you wouldn't really google something like that would you?) our planet doesn't reach perihelion until January third this year. So in between Solstice and perihelion I declare these days "of particular interest." And as such, they require our utmost attention. I shall ponder them over shine and radio.

Farmers Market Haul - 11/8/08

More greens... mustard, kale, turnip greens. Sweet fall carrots. Turnips. Local cheese. Acorn squash. Sweet taters. Gonna have corn bread with this, roast a local chicken, and then sit around drinking good Kentucky bourbon on the porch.

Wanna come over for dinner?

Profusion of Greens

At the farmers market today there were greens options. Kale, collards, mustards, turnips...at almost every stand. A few cool nights, a bit of rain and they start popping. Fine by me. Carmen and I eat greens of some sort with nearly every meal. One of my favorite fall meals is greens and skillet fried corn fritters. Throw in Carmen's acorn squash and blackbean dish and... ummmm. This is today's haul from the Bardstown Rd. Farmers Market.

Here's our standard greens cooking method:

1. Wash the greens and rip them.
2. Start a pot to boil with a cup of stock and a glug of olive oil.
3. Add pepper flakes or a diced hot pepper.
4. Wash the ripped greens.
5. Wash the ripped greens. (This is not redundant.)
6. Transfer the dripping wet greens to the boiling pot and cover.
7. After greens wilt, stir and add a dash of cumin.
8. Reduce heat to simmer and let em go till the rest of dinner is ready.

Optional: Add a half teaspoon of bacon grease after 10 minutes.

Sour Cherries for Eggs

Our neighbors had sour cherries. We had eggs. Now they have omlets and we have pie. It's all still in the hood though. Bartering am good.