New Beautiful

I’m calling them At Long Last Leyburns.

Last July, I cast on for my standard toe-up sock in this yarn, Sock Options Good Harbor from Mad Color Fiber Arts, on my standard 2mm needles. This yarn on those needles gave me a very stiff fabric and pooled something awful – there was a green side and a brown side and I wanted to see green and brown together. Also, having just finished a pair of Jaywalkers, I was feeling more in the mood for a real pattern, so to speak, one with a little texture. I just wasn’t sure what texture would work for this yarn, and there was the stiffness issue, so I changed direction and headed for some Leyburns in DIC Smooshy.

I finished the first Leyburn quickly, and it was beautiful. Beautiful and HUGE. Loose enough around my foot, and then the increases for the leg made it plain unwearable. I moved on to the August socks and the Leyburns, along with this yarn, were forgotten for a time.

My recent needle woes got me thinking about the plumper sock yarns I’ve knit with and how I really do prefer those that give me a more substantial-feeling (but not stiff) fabric. Then I thought about how I learned from knitting Crusoe that a slip-x-wyif pattern is great for a 2-color yarn that really wants to pool. Then it was just a matter of poking around Ravelry until I found someone else who had sized Leyburn down and been kind enough to put a stitch number in their notes, and the 54-stitch Leyburns were born.

The first one is almost to the toe, but I will – I WILL! – put it down this weekend to knit the cowl on Francis Revisited.

In food news, it’s week 2 of the CSA program I joined. Last week’s take became 1 jar of quick-pickled bok choy (enjoyed alongside barbecued chicken, mashed turnips and homemade bread); 1 lunch of sauteed bok choy; 3 heads of sliced, blanched, frozen bok choy for use in future stir-fries; roasted radishes and turnips; kale and kidney bean soup; pasta with swiss chard and spring garlic; and a green salad every night. I also chopped and blanched the kale stems and froze them for soup. This is definitely enough food to feed us both but not so much that I’m scrambling to cook/preserve it all before the week is out. This week I received 3 baby bok choy; 1 bunch each of kale and swiss chard; 2 small heads of broccoli; arugula; 1 bunch each of beets and turnips (both with greens on that still look quite yummy); and kohlrabi, which I’ve never eaten before so I’m having fun hunting down recipes. I was too worn out last night to stage a proper photo shoot, but I can give you a little peek at some of the new stuff this week:

9 thoughts on “New Beautiful

    1. I do love to cook – and eat! I find cooking so relaxing and the CSA program is making it even more of a creative thing than it usually is. I can’t plan a menu ahead because I don’t really know what I’ll get until I pick up.

  1. Oh… all this talk of food is making me hungry. Speaking of pickling, I have been wanting to learn. Any tips you could give me? I just have a stack of mason jars waiting to be used.

    1. I’ve never done any canning or pickling the traditional way (actually, the only reason I even had the jars was because I used them to dye some sock yarn with food coloring a few months ago). I got some guidance from my friend Susan on how to make refrigerator pickled bok choy. Basically, I sliced 2 heads of bok choy and several cloves of garlic (Susan said use onion but I didn’t have any, and it came out delicious with the garlic) and covered them with water and a lot of kosher salt in a 24-oz canning jar. I let that sit in the fridge over night, then the next night I drained and rinsed it. It smelled REALLY garlicky at this point, which was awesome. I put it back in the jar and covered it with about 2/3 cup each white vinegar, water, and sugar and threw in a few palmfuls of crushed red pepper flakes. I then let that sit for another day, giving it a shake whenever I passed the fridge, before I ate it.

      I’m trying the same method on some more bok choy and beets tonight.

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