It's January. Things are quite grey and brown here in the city, and grey and white out in the country. The world is asleep, awaiting the sun.
While doing some spring cleaning, I stumbled upon a small booklet I received from Blue Hill Farm at the C-Cap (Careers through Culinary Arts) event I attended last March. Every month is laid out, about what is going on above and below ground. Periodically, I hope to share some excerpts from this charming little volume.
From Blue Hill Farm's Field and Pasture: Four Season Journal
Harvesting: baby oak lettuce heads, mokum carrots, claytonia, celtuce, scarlet frills mustard greens, hakurei turnips, swisschard, pea spouts, leek sprouts, chrysanthemum sprouts
Harvesting: berkshire pigs, eggs from the house
Storing: celeriac, cylindrical beets, carrots, cauliflower, cabbages, sweet potatoes, arcuri garlic, winter squash, panther soybeans, eight row flint corn, shelling beans, honey