Hibernating season at the farm

Winter has been called the "hibernating season" for gardening. 

We've mused on how much a metaphor for patience 

the garden is about this time of year. 

With the recent cold weather, we are reminded of this even more. 

Many of our plans are slowed as we pay attention 

to the weather–we can't plant with the ground as cold as it has been 

and spreading the compost we are developing 

must wait until we are certain it won't be washed away by rains.

our compost pile "marinating" - we will add our worm tea
to further enrich it

We put the effort into making our compost so that 

we do not need to use commercial fertilizer.

 "Using compost improves soil structure, texture, and 

aeration and increases the soil’s water-holding capacity. 

Compost is one of nature’s best mulches and soil amendments. 

Best of all, compost is cheap. You can make it without spending a cent." 

This is especially true for us since we can use all our kitchen scraps. 

And having the compost pile right outside the kitchen door makes this very easy. 

kitchen food scraps behind the fig

some of the plants at the farm

become our compost pile there

Good tips for how to make your own compost. 

our compost bin right outside the kitchen door

So we continue to nurture the farm project in both locations, 

out at Imagery Estate Winery and behind the girl and the fig restaurant. 

We follow "the garden's plan," keeping our focus on 

the soil to ensure a fertile environment this coming Spring and Summer. 

"To maintain the soil in the best condition for spring planting, 

cover the surface with several inches of straw or leaves 

to keep it from freezing and to maintain moisture. 

If the soil is fertile, this covering will even allow earthworms to 

be active in the soil during the winter months.

When the mulch is raked away in the spring, the rows can 

be laid off and you are ready to plant with a minimum of effort."

Chef Jeremy surveys the beds with Matt & Ray
from Local Landscapers

beds at the farm

As we labor during this slower time, we appreciate the fruits 

we are able to harvest from the farm, while we dream 

of the more abundant time to come in a few months. 

cauliflower plants

And we are encouraged by the signs of growth we see at the farm, 

even as simple as the wildflowers that pop up in the sparse orchard.

A particular favorite Winter dish at the girl & the fig 

is our Cauliflower & Romanesco Gratin. You can find the recipe in

 Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country. 

Since this is such a perfect recipe for this "hibernating" time of year, 

we will share it with you here: This serves 6:

1 large head cauliflower, cut into 1-inch florets
1 large head Romanesco, cut into 1-inch florets 
(this is a variety of green cauliflower; broccoli can be substituted)
1/4 cup extra virgin olive oil
sal & pepper to taste
1 1/2 cups heavy cream
1/2 cup whole milk
6 Tablespoons grated Parmigiano-Reggiano cheese
pinch of nutmeat
1 cup Herbed Bread Crumbs 
1 Tablespoon chopped fresh flat-leaf parsley 

Preheat the oven to 450°F.

To prepare the cauliflower: Reserve 1⁄2 cup of the white florets and the white stems and set aside.

Toss the remaining cauliflower and Romanesco with the olive oil and season with salt and pepper to taste.

Roast the mixture on a baking sheet for 12 to 15 minutes or until the cauliflower has browned on the edges. Remove from the oven and set aside.

To prepare the cream: Heat the cream, milk, cheese, nutmeg, and the reserved cauliflower in a large saucepan over medium heat. Season with salt and pepper to taste and simmer over low heat until the cauliflower is tender, about 15 to 20 minutes. Place the mixture in a food processor or blender, purée until smooth, and adjust the seasoning as needed.

To finish: Mix the bread crumbs and parsley together. In a large bowl combine the sauce and the roasted cauliflower and stir until well-coated. Transfer the mixture to a casserole pan or six small ramekins. Distribute the bread crumbs equally over the top(s) and bake until golden brown, about 7 to 9 minutes. Serve hot. The gratin can be made 1 day ahead. Reheat  in a 350°F oven for about 12 to 15 minutes or until heated through.

Cauliflower Romanesco Gratin photo by Stephen Krause from
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

Do you have any favorite vegetable recipes that you create,

either from your garden or what you find at the farmers market this time of year?

Remember, even though the choices may seem slim

compared to summer time, those farmers' gardens are hibernating, 

working and preparing for more bountiful times.