almost a holiday

This year the public schools in our town declared Election Day a school holiday, mostly to avoid tip-toeing around the voters at the schools. But the younger kids go to preschool in an adjacent town where schools were open, so it was sort of a half holiday here. Maia was the only one needing a packed lunch.

Maia's lunch: honeydew melon flowers; grilled nutritional yeast cheez sandwich circles; gherkin pickles; carrot matchsticks wrapped in cucumber; roasted butternut squash seeds; steamed broccoli.

Last night at sunset I went up to the CSA to pick pea tendrils from the cover crops. There were two deer watching me from a distance, but you can't really see them in the picture unless you know they're there.
A third mobile greenhouse
has been added this fall to
increase and lengthen the
winter share production.
Instead of weekly pickups,
the winter shares are monthly
from November through
March. Only two months of
the year now that we won't
be receiving local produce!
Hopefully what I dry or freeze
will take us through until June.

Today's lunch...
Pea Tendril & Sausage Pasta

1 T. Earth Balance
1 T. olive oil
3 cloves garlic, chopped
2 Tofurky Italian sausages, sliced
4 cups pea tendrils (a few heaping handfuls)
1/2 cup vegetable broth (or water + 1/2 a bouillon cube)
salt & pepper to taste
1/4 cup white wine
pasta, cooked and drained

In a large skillet or pot, heat Earth Balance and olive oil and add garlic & sausage. Cook, stirring occasionally over medium-low heat until sausage has browned. Add pea tendrils and broth, salt & pepper. When pea tendrils have wilted, add white wine. Cook for a couple more minutes, adding more broth or pasta cooking water if necessary so the sauce isn't dry. Toss with cooked pasta.