First things first, I had a baby! Everett David joined us on June 20th, just in time for the summer solstice strawberry moon. Even though he came early (twelve whole days!), he was a whopping 8lbs 9oz and 21″ long. We cooked a biggun. We’re incredibly smitten.
The day I went into labor (a full week before I had him) we had brunch with friends, a brunch that featured this breakfast hash from the vegetables in our CSA- kohlrabi, fresh potatoes, broccoli, garlic scapes, green onions, spring onions. Our CSA, which is with a local female farmer named Lizzy Lou, has been incredible this year. It’s a wonderful mix of interesting and different vegetables, fruit (wild blackberries the past two weeks!), and special items like dried tea leaves and fresh cut flowers. It’s been especially helpful the past few weeks while I was laboring and after Everett was born.
I have so much to say about this experience, about becoming a mother, about this baby who has already completely changed my world. So much and I’m not entirely sure where to start. I guess the stats? He’s got strawberry blonde hair, and it seems to get more strawberry every day. He’s big, he’s busted out of all the newborn stuff we had and eating like a champ. I can’t stop looking at him, snuggling him, holding him, loving him. He’s easily the coolest and most amazing thing I’ve ever made. And considering what it took for him to get here (on both sides), I can’t stop pinching myself and feeling so grateful that this moment is finally here. I have a newborn son that I get to snuggle! It’s a dream come true, and worth every sleepless minute.
We’re taking it in stride, one day at a time. This new parenthood is not for the faint of heart. Thankfully I have the most amazing partner in Dan, who has focused on taking care of me so that I can take care of Everett. And our local community of family and friends who have come in to support us- cooking, cleaning, bringing us snacks and treats and flowers- it has been incredible. Our freezer is stocked with meats and our fridge is full of the bounty of our CSA, and we’re just existing in this hazy dreamy (sometimes fussy) place.
So that’s where we are. It’s July, my 30th birthday is around the corner, we’re spending our days laying in bed eating and feeding and snuggling and being. And appreciating. It took us a lot to get here, and now that we’ve made it I’m doing everything I can to stay in the moment. To love on and be with this little boy who so quickly became everything.
Kohlrabi & Potato Hash
5-6 small new potatoes
1 purple kohlrabi
1 white kohlrabi
1 white onion
3 garlic cloves
5-6 garlic scapes
1 bunch baby broccoli
2 tbsp butter
Salt, pepper, red pepper flakes
Mince your garlic and onion and add to a skillet over medium heat. Grate your potatoes and white kohlrabi root and add to a skillet along with seasoning. Cook over medium heat, using a spatula to turn every 3-4 minutes. Add more butter as necessary if potatoes begin to stick.
While your potatoes are cooking grate the purple kohlrabi root and mince the kohlrabi greens, garlic scapes, and baby broccoli.
When the potatoes have browned add in the kohlrabi greens and stir well, allowing to cook for 3-5 minutes. Follow that by adding in the purple kohlrabi root, and the additional greens. Stir well and cook for another 1-2 minutes. Serve hot.