It’s been the dreariest of dreary weeks around here, made even more painful after the glorious (but fleeting) spring weather we had last week… alas, that was just fool’s spring, and we are now back into second winter. (See below for a definitive guide to the seasons as they actually exist…)
So no real updates from the farm this week because our workday was rained out, which means next week will be *extra* busy as we hustle to catch up and get started with our first spring planting. We’ll be planting kale, swiss chard, and turnips in our caterpillar tunnels, as well as seeding sugar snap peas and carrots in our outdoor beds. I’ll be sure to document the whole process and next week I’ll have lots of early spring planting tips to share.
In the absence of actual sunshine this week, I’ve been making copious amounts of this 🌞 lemon sunshine vinaigrette 🌞 – just throw everything in a mason jar and shake, shake, shake for a lemony, vibrant + creamy vinaigrette. So quick, so good!
1/3 cup olive oil
1 lemon, zested and juiced* (about 1/4 cup juice)
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
pinch ground pepper
*pro tip: make sure you *zest* the lemon before juicing! 🍋
One more thing before today’s recipe… I wanted to say hi to all the new faces around here! It’s an especially energizing time to be on Substack, as I think a lot of us (myself very much included) are feeling burnt out on Meta apps and we’re craving for a more authentic and supportive online community. I’ve loved meeting so many fellow gardeners, cooks, and creators on this platform over the past few weeks, and I’m eager to keep the conversations flowing. With all that in mind, today I’m excited to launch a new feature for this newsletter…
introducing the Eat Like a Farmer HELP LINE !
Need some one-on-one advice for your gardening and culinary adventures? I’m here for you! I’m kicking off a private chat thread (aka the Help Line) for paid subscribers, where you can leave any and all gardening + cooking questions in the chat, and I’ll always personally answer within 24 hours. I genuinely love troubleshooting all kinds of challenges in the garden and in the kitchen, so consider me your go-to resource whenever you have growing and/or culinary questions.
Not sure when to plant your lettuce? How/when to harvest different crops? Need help identifying a pest? Don’t know what to cook for your neighborhood potluck? Seriously, just use the chat to drop your question to the Help Line! You can also upload photos to the chat, so you can send pictures of the specific issue(s) you have questions about. (And because this is a super knowledgeable community, I’m hoping other folks will chime in and share their own insights too). Send in your questions here!
Access to the Help Line is just one of many perks of being a paid subscriber, so if you’re ready to invest in your gardening + culinary endeavors, consider upgrading.
Ok enough of all that, it’s time to get cooking and dig into this week’s new recipe – red lentil & spinach curry – available for paid subscribers.
While hunkered down inside all week, the only thing I’ve wanted to cook/eat are big bowls of cozy, veggie-filled goodness. Well friends, this red lentil & spinach curry situation freakin DELIVERS. There is so. much. flavor. packed into this otherwise humble dish – it’s filling and nourishing and even my 15-month old was licking her bowl clean (not exaggerating). Did I mention it’s also gluten free and vegan?
A key spice blend for this recipe is garam masala – which is traditionally made from a combination of cinnamon, cardamom, cumin, coriander, black pepper, cloves, nutmeg, etc. If you don’t already have a garam masala blend in your spice cabinet, I highly recommend picking up a jar! But feel free to substitute the garam masala with curry powder for this recipe.
This is a one-pot, no fuss kind of deal – start to finish, it’s ready in about 40 minutes (though only about 15-20 minutes of active cooking, the rest of the time the lentils are just simmering).
Serve over warm basmati rice and toss in some cashews for a little crunch, and don’t forget some toasted naan bread so you can swipe the bowl clean and soak up every ounce of goodness. Happy cooking and stay warm out there!
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
Become a paid subscriber to access today’s recipe (free subscribers get access to recipes on the 1st Friday of the month). As a paid subscriber, you’ll also get access to my full recipe archive, gardening guides, video tutorials, plus bonus content and join our private community chats.
Red Lentil & Spinach Curry
Serves 4-6