This Saturday Teddy went exploring on the farm with the Fox Kits nature program, run by the Friends of the Petaluma River. He cam home very excited to show us the secret gardens that he had found. He and I took a walk to see them last night as the sun was fading. They were two circle patches of grass and other plants that had sprouted where the cow water trough was likely emptied out to be moved. The cows have not been in the area for a month now but the patches are still green. We also passed by the mobile chick coop that has been parked out in the field while not in use. It has stayed in the same place all summer. There is a thin line of grass growing along the side of the coop where the dew that collects on the roof overnight drips down. To see the bright green in the sea of brown was harbinger of the rains that will come and the blessing of water.
While we were sad that true rain did not arrive and our hearts are heavy with more fire weather on the horizon, we are grateful for the children, plants, and creatures that continue to bring us joy. We have struggled to grow lemon balm on the farm since we have been here. This year lemon balm has thrived in many places all year. The roses are having another flush, and the flower garden is still full of insect and bird life. The coolers are filling up with roots and the fall field is lush with growth.
This week’s pick list:
Eggs
Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Ailsa Craig Onions
Solaris Fennel
Kolibri Kohlrabi
Summer Squash: Dark Star, Yellowfin, and Cocozelle
Cucumber: Silver Slicer, Sweet Marketmore, and Addis Pickle
Sweet Peppers
Lettuce
Farao Green and Emiko Napa Cabbage
Calypso Celery
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Cilantro, Dill, and Parsley
Hot Peppers: Bastan Poblano, Czech Black, Jalapeño, Aji Crystal, Serrano
Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash
Winter Luxury Pie Pumpkin
The pick your own crops are winding down but we do still have: jade and dragon langerie bush beans, padron and shishito peppers, ground cherries, and tomatillos.
Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil
Revolution Bread
BOURBON PUMPKIN CHEESECAKE BROWNIES, from bojongourmet.com
Pumpkin Cheesecake Swirl:
8 ounces (about 1 cup) pumpkin or winter squash puree
8 ounces cream cheese, at room temperature
6 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch allspice
pinch cloves
1 large egg, at room temperature
1/2 teaspoon vanilla extract
Bourbon Brownie Batter:
6 tablespoons (3 ounces) unsalted butter, cut into pieces
4 ounces bittersweet or semisweet chocolate, chopped (1 scant cup)
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons Bourbon
1/2 cup (2 3/4 ounces) flour (replace with sweet rice flour and 1 tablespoon tapioca flour for gluten free)
2 tablespoons unsweetened cocoa powder (dutch-processed or natural)
1/4 teaspoon salt
1/2 cup (2 3/4 ounces/80g) chopped chocolate or chocolate chips
Prepare stuff:
Position a rack in the center of the oven and preheat to 350ºF. Line an 8x8 or 9x9" square baking pan on all sides with parchment paper or heavy-duty aluminum foil, leaving a 2" overhang.
Make the cheesecake:
To extract excess moisture from the pumpkin, spread the puree in a 1/4" thick layer on a triple layer of paper towels, then stack 3 more paper towels on top, and press down gently. Let the pumpkin drain while you begin mixing the cheesecake batter. The paper towels will peel off easily. Alternatively, you can make the puree a day in advance and leave it in a strainer overnight to drain.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low until smooth, scraping down the sides of the bowl as necessary. Add the sugar and beat on medium speed until fluffy, a few minutes, scraping the bowl and paddle once or twice to make sure the mixture is completely smooth. Beat in the salt and spices until combined, then the egg and vanilla extract. Peel the paper towels off of the pumpkin puree and add it in, scraping the bowl and paddle again, until the mixture is homogenous. Place the cheesecake batter in the refrigerator while you...
Make the brownie batter:
In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat, and whisk in the sugar. Whisk in the eggs, vanilla and bourbon until smooth. Add the flour, cocoa and salt and whisk until smooth. Stir in the chocolate chunks.
Scrape about 3/4 of the brownie batter into the prepared pan and spread into an even layer. Gently pour the cheesecake all over the top of the batter. Dollop the remaining brownie batter over the top in 7 or 8 big blobs. Drag the tip of a paring knife through the batters back and forth a few times in both directions to swirl. (But don't over-swirl–you want the mixtures to stay separate.)
Bake the brownies until puffed all over, about 40 minutes, rotating the pan halfway through baking.Let the brownies cool completely in the pan, then use the parchment handles to lift the mega brownie out. (Optionally, chill the brownies until cold for the cleanest cuts, about 2 hours). Use a large chef's knife dipped in hot water and wiped clean between each cut to trim away the outer 1/4" (if you like), then cut the brownies into 16 squares.
Store the brownies in the fridge; they are best within the first 2 days of being baked, but will keep for up to 5.
