My back hurts, I have blisters forming on my hands, and I am dead tired. I guess today was my “real” first day back at the farm. Nothing quite says welcome home like a sore back.
Taylor and I spent a few hours removing straw from the garlic.
I am still so happy the garlic grew! It feels just like yesterday we were planting it.
It’s amazing how much can change after a few months of being away.
And guess what else is amazing….
We stumbled upon some lonely leeks. I was so excited I almost forgot about my sore back. The leeks survived the winter and I wanted to celebrate. Plus I knew once we were home we had the perfect remedy for sore muscles. Beer.
Once our beers were opened I got to cooking. Baked chicken and leeks with a honey mustard vinaigrette. I made the whole thing up as I went along so there is no “real” recipe.
We had leftover mashed parsnips from the other night that we served up along side a salad. A great way to end a tough day on the farm.
For the chicken and leeks;
Preheat oven to 425
First trim roots and dark green tops from leeks. Then cut them length wise in half. Place in a baking dish along with 3 cloves of garlic minced. Add two large chicken breasts to the pan.
Whisk together roughly 1 tbs honey, 1 tbs mustard, 2 tbs apple cider vinegar, 1/4 cup olive oil. Pour evenly over the chicken and leeks. Bake for 45 minutes.
Enjoy with a side salad and parsnips!
And now I am going to go join Henry. He knows how to relax.