When the highlight of your day is reading an appropriate temperature on your greenhouse thermometer I think you can officially call yourself a
Not only is our greenhouse temperature doing well (although we are due for some REALLY cold nights coming up) but life at the farm is going smoothly. We aren’t totally busy yet, (we have about 2 more weeks before things get crazy) so we are enjoying this slow time. Our days have consisted of a little weeding in our garlic patch followed by some minor rock removal in the fields. And of course, a quick trip to the local bar after work is a must. Nothing like a cold beer to ease sore muscles.
Our evenings have been spent eating dinner together and then obsessively checking on the greenhouse temperature. It’s hard to tell if our seedlings are doing well yet, but if unconditional love has anything to do with it I think they will be fine.
I feel like a mother to a newborn child. I sneak out of bed every night to check on our seedlings. I find myself singing quietly as I do this. If I could, I would wrap them up in a blanket and rock them gently until they were warm. And yes, I am aware at how ridiculous that last sentence was. I think my sleepless nights are making me crazy.
I might be losing my mind, but at least I keep eating my vegetables! This roasted butternut squash and kale salad is pretty darn tasty. It’s nothing fancy, and this is not the type of recipe that makes me want to jump up and down and tell you to make immediately. But it’s good. And you totally should make it. Besides, not everything has to be jump up and down worthy right?
Roasted Butternut Squash and Kale Salad (serves 4)
3 TBS olive oil, divided
1 1/2 cups of 1/2 inch cubed butternut squash
1 large bunch of kale, stems removed and cut into bite sized pieces.
3 cups arugula
1 cup cooked chickpeas
3 garlic cloves, minced
1/4 of a red onion, diced
1 tsp paprika
salt and pepper
For the dressing:
4 TBS of extra virgin olive oil
2 1/2 TBS balsamic Vinegar
1 small shallot, minced
1 tsp dijon mustard
salt and pepper
Preheat the oven to 425. Grease a large sheet pan. Toss the squash with 2 TBS of olive oil, paprika, salt and pepper. Roast in the oven for about 20 minutes (or until squash is tender) turning the squash once or twice.
Meanwhile, heat 1 TBS of olive oil in a large skillet over medium heat. Add the minced garlic. Cook for about 2 minutes stirring often. Add the kale and chickpeas. Cook for about 3-5 minutes or until kale is slightly wilted and turns bright green. Remove from heat and set aside.
Whisk together all of the dressing ingredients. Set aside.
Toss the kale, chickpeas, squash, and arugula together. Drizzle with dressing and red onion. Season to taste with salt and pepper. Enjoy!