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: