The biodynamic association of northern California gathered at the farm this weekend for one of four annual meetings. It is a wonderful group of farmers and thinkers and it gave us some time to reflect with others at this time of transition in the year from the bursting summer into the bountiful Autumn. We worked together to make some of the biodynamic preparations that we will then use in the compost on the farm. We along with amazing help from the whole farm crew prepared and shared meals with all who had gathered. We had a great presentation about home nursing and a farm tour. We had a talent show around the fire at night and shared some movement excursuses in the morning before folks headed on their way. On the farm we are certainly at one of the busiest times of year getting in the fall harvest and preparing the farm for the winter rains. We harvested what little wheat took this spring and what there is looks good theres just not much. The dry corn should be ready soon. We just put the Ram in with the ewes and he is already busy at work. The mother cows should all be breed at this point so we will pull the bulls and put all the cows back into one large herd. The new chickens are close to the point of laying their first eggs and soon the old flock will become our soup birds for the winter pot. We are feeling very great full this time of year for all of you who support our work to tend this piece of land. Thank you and we'll see you at the farm.
This week's pick list:
- Carrots
- Radish
- Potatoes
- Summer squash
- Cucumbers
- Lettuce
- Scallions
- Chard
- Cabbage
- Tomatoes
- Eggplant
- Hot pepper
- Sweet pepper
- Leeks and shallots
- Kohlrabi
- Melon
- Celery
- Turnips
- Garlic
- Parsley, basil, and dill flowers
- Strawberries
- Pick your own crops!
- Revolution Bread is available
CHERRY TOMATO CONFIT, from dishingupthedirt.com
- 2 pints cherry tomatoes
- 1 1/2 cups extra virgin olive oil
- 6 fresh thyme sprigs
- 8 garlic cloves, peeled and lightly smashed
- 1 teaspoon kosher salt
- Preheat the oven to 225F.
- Place the tomatoes in a single layer in a baking dish and drizzle them with the oil. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2.5-3 hours. When the tomatoes have cooled completely store them in an airtight container for up to 2 weeks, completely covered with the reserved cooking oil to prevent air from reaching them.