I am sure the Eskimos have a word for this kind of snow. I believe it can be translated as “January snow.” I went out for a little ski yesterday, my sister-in-law being kind enough to blaze the trail through the prairie. I was surprised by how mature the snow felt. It was not only over a foot deep, it was nicely packed and had a great texture. It wasn’t icy or mushy or crunchy… it was premium snow.
Premium snow definitely helps with the insanely early onslaught of winter. It’s true that we’re all having trouble adjusting. Even people who own snowblowers kind of went out o their minds and started looking for snow removal services, which are in short supply. We just don’t want to clear the snow! It fell on November 10th!!
I trudged out through the snow on Tuesday and harvested the last of the kale in the cold frame. This was just in time, as last night was our first sub-zero night. Yes, that is when the temperature has a minus in front of it.
Maybe it was the ski, or maybe it was the sheer beauty of every branch and tree encased in frost and ice this morning, and the bright sun today, but I do feel better. I do feel like things are going to be OK. I’m not cruising Groupon for deals to Costa Rica.
But there was something else about that ski in that gorgeous snow. The whole landscape looked different. I’m not sure why, but the prairie, that mature prairie, was just so much more full than it seems during usual skis. I wondered if the trail had been altered from last year. I was skiing between high walls of dead prairie grasses and plants. There’s still so much poking through. Also, the wetland seemed closer to the trail, and more defined.
We have plans, which started this fall with an attempt to make some big inroads into busting buckthorn, to do more restoration of the wetlands. (FYI: The roof did not get onto the greenhouse, so there won’t be any winter experiments in there.) Now that the prairie is in good shape, we can move out farther and eradicate invasive grasses and improve the quality of the wetland. On my ski trip, I got a view only possible in winter when the ground is frozen. And because it’s so early, it looked more like the wetland it is, not just another snow field.
Last night I made a salad with some of the last of the fresh kale. It really is stunning to have a plate of such deep green leaves when there is snow on the ground. And this one, paired with lamb burgers, with pomegranate, feta, and roasted walnuts, was like Christmas.
Kale Salad with Pomegranate, Feta and Roasted Walnuts
6-8 cups kale, ribs removed, sliced to ribbons
2 lemons
1/2 cup roasted walnut pieces (or pine nuts)
1/2 cup pomegranate seeds
1/2 cup feta cheese (or blue cheese or gorgonzola)
1/4 cup yogurt
1/4 cup olive oil (or walnut oil)
1 tsp dijon mustard
1 tsp tahini (optional)
salt and pepper to taste
Massage the kale with your hands 3-5 minutes until it starts to break down. This will just make it more tender. Mix the kale with juice of 1/2 lemon and marinate for 1-3 hours.
For the dressing, whisk the oil into the yogurt, then blend in the juice of the other lemon half, mustard, and tahini. Season with salt and pepper. Roast the walnuts ahead, too, so they have time to cool down.
Put the kale in bowls and top with the walnuts, feta cheese and pomegranate seeds. Drizzle with the dressing.