Rain is finally here and we are all pretty darn stoked about it! With the rain comes rejuvenation and rest for the farming and gardening inclined among us. With this particular change of the seasons comes an opportunity for reflection, contemplation, and other such old timey adages about going into our farmer cave where we sip coffee and hot chocolate, eat pumpkin pie and pore over seed catalogues and crop plans by the fireplace for three months. This is a beautiful truth of farming, however it isn’t the full picture... The truth is, change can be hard, as we are all well aware of with this crazy year (life) we are having. Within the past month here on the farm we collectively harvested two bulls, two rams and approximately 400 laying hens. These were challenging, valuable and thought expanding experiences for many of us. Our irrigation pond has run somewhat low toward the end of the season, a cause for concern, and an opportunity to rethink our irrigation systems, and humbly ask Ma Nature for whatever rain she can afford.
Adaptation is key to engaging gracefully with change, but standing firm in one’s principles and values should be held at the same time. The third key to rocking a change with style is trusting and relying on those you work and live with, and not taking them or yourself too seriously when mistakes are made. Also having a good pair of waterproof clothing is helpful (metaphorical or otherwise).
I suppose I wanted to address my love of the rain, while acknowledging the variety of challenges we are facing both as a farm community, as well as a wider human community. Together we can get through this! One more adage from me, maybe it really does have to get dark before the dawn? If so, just throw another log on the fire, make sure your headlamp has fresh batteries, and I’ll see you bright and early, trowel in hand:)
From Sam
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Lortz Italian Garlic
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Murdoc Green Cabbage
Calypso Celery
Lettuce mix
Winter Density Lettuce Heads
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Regiment Spinach
Mei Qing Choi
Escarole and Leonardo Radicchio
Parsley
Brussel Sprouts
Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
Pasta e Ceci (Italian Pasta and Chickpea Stew), from nytimes.com
3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
½ teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.