Farm Notes
It’s been a few years since we’ve had a proper winter here in North Carolina, but this year it seems we’re getting the real deal! I have mad respect for all the farmers who live in northern climates where freezing temps and snow are a common occurrence… I’m afraid I’ve gone a bit soft after living in Southern California for several years, so I’m grateful that NC usually stays pretty mild. This weekend is going to be COLD, so you better believe this softie is going to be staying inside!
Yesterday we were able to get a few hours of work in before the freezing rain began… we finished putting protective wire around our newly planted fruit trees, cleared out some lingering plants inside our tunnels, and spent some time measuring out + dreaming up the new perennial garden! Over the next few weeks I’ll share some sketches and plans for this new garden, and I’ll walk you through our whole process for taking a bare piece of ground into a thriving and beautiful space.
A main feature of this garden will be a nice gathering space in the middle, which we will use for outdoor workshops, tours, farm dinners, etc. It’s been two years since we’ve been able to host any classes on the farm due to the pandemic, but I’m cautiously hopefully that 2022 is the year that we can safely gather again. Y’all will be the first to know about upcoming outdoor workshops this year, and I plan to announce some exciting new events in the next few weeks.
Speaking of exciting announcements, today I get to share the winner of last week’s cookbook giveaway… CONGRATS Lauryn Douglas! I hope you love the cookbook Grow, Cook, Nourish as much as I do. :) Thanks to everyone who entered the giveaway… I have lots more planned for this year, so stay tuned!
Kitchen Notes
When the days are long and cold and you’re stuck inside, why not make some cake? I’m not a big baker by any means, but I was recently inspired to make this Blood Orange, Almond & Ricotta cake – recipe is from Smitten Kitchen, who I can always depend on for delicious, tried and true recipes. It’s peak blood orange season over in California, so now’s a great time to snag some blood oranges if you have access to them, and then I highly encourage you to make this cake. It’s the kind of cake that doesn’t feel TOO decadent, and you can (and perhaps should) absolutely enjoy it for a luxurious breakfast alongside some tangy greek yogurt.
Blood Orange, Almond & Ricotta Cake
Recipe by Smitten Kitchen
INGREDIENTS
1/2 cup brown sugar
1 tablespoon water
3 large eggs, separated
2/3 cup (135 grams) granulated sugar
2 blood oranges
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
2/3 cup (165 grams) ricotta
1/3 cup (45 grams) cornmeal
1 cup (135 grams) firm-packed almond flour or meal
1/2 teaspoon fine sea salt
1/4 cup apple or apricot jam (optional, for glossy finish)
INSTRUCTION
Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper.
Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.
Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.
Place granulated sugar in a large mixing bowl. Finely zest both oranges over it.
Cut both oranges in half. Cut one of the halves into paper-thin slices and arrange slices over brown sugar base in cake pan. Juice other three halves (I had about 1/3 cup juice) and set juice aside.
Add butter to zest and granulated sugar in large mixing bowl and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth. Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.
Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 35 to 40 minutes [updated to warn that this took longer for many people, but remains accurate for my oven– better to check early than late], or until a toothpick inserted into the center comes out clean and then (my preference) for 5 more minutes. The final cake is so moist, almost damp, I found the extra baking time beneficial.
Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If desired, heat jam until loose and brush over cake top for a glossier finish. Let cool and cut into slices. Delicious served with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream.
HELPFUL NOTES from Deb Perelman of Smitten Kitchen: always zest before juicing, to avoid bad moods. Zest should always go straight into sugar, for maximum flavor release against the grit. Always whip egg whites before egg yolks, so you don’t have to wash your beaters in the middle of prep.
Today’s Stats
Low temp: 15F
High temp: 27F
Sunrise: 7:25am
Sunset: 5:32pm
Moon phase: Waning Gibbous
Additional notes: Snow!