What a week is has been! First, I want to introduce Danny, who joined our crew in August to take over the care of the animals when Jorge left. Danny brings a wealth of knowledge with him; most recently he was milking cows on a local dairy. He is enjoying working with a diversity of animals, as well as alongside his cousin Jesse. Last week during morning circle, he led us in silence each morning, a quiet moment each day before the faster pace of prepping for rain!
The crew worked tirelessly last week getting the farm ready for rain. We cleared all the irrigation and more from the fields, sowed cover crop, and harvested as much abundance as possible. In any year, early rain in October is a blessing. It allows us to sow our cover crop early, with time to grow before winter sets in. The grass gets a jumpstart as well; you can already see the sprouts glowing in the sun. While this storm was large and unusual, a sign of our changing climate, just as much as the historic drought, I am so grateful for it. The boding sense of the unknown and the fear still exist, but right now I simply feel pure joy at seeing flowing water on the farm again, at knowing that the soil has been drenched deeply, the trees have been fed, and we have been replenished. I am also thankful that while the storm did cause damage, it was minimal, without any major mudslides. The drought is not over but we do have more water in our ponds than we did at the end of last winter. I hope that you can feel this joy too when you come this week and that together we can harness this energy into action, fighting for the earth and for change.
This Week’s Pick List:
Even though we do have standing water in the fields, right now the crops look fine. We are hoping to harvest the most vulnerable crops this week but we have very little storage space left! We will keep you posted on any losses and hope that most crops survive.
Eggs
Red Gold and La Ratte Fingerling Potatoes
Ailsa Craig and Red Long of Tropea Onions
Takrima Leeks
Evergreen Hardy Scallions
Winter Sweet Kabocha, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Yaya Carrots
Rhonda Beets
Hakeuri Turnips
Bora King Purple Daikon Radish
Kossack Kohlrabi
Calypso Celery
Gypsy Broccoli (lots!)
Mardi Cauliflower (lots!)
Ruby LKing Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)
Emiko Napa Cabbage
Sweet peppers (Lots!!!!)
Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Dill and Cilantro
Tres Fine Frisee
Head Lettuce
Esmee Arugula
Regiment Spinach
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Green Chile Grits, adapted from saveur.com
4 cups stone ground white corn grits, soaked overnight
4 cups whole milk
3 poblano (or numex) peppers
1 bunch cilantro, leaves and tender stems (about 1 cup packed)
2 sticks unsalted butter
Kosher salt
Drain and rinse the grits in a large sieve, and then place them in an 8-qt. saucepan or Dutch oven and stir in the milk and 4 cups water. Bring the grits to a boil, and then reduce the heat to medium-low, and cook, stirring frequently, until tender, about 2 hours.
Meanwhile, heat the broiler. Place the poblanos on a foil-lined baking sheet, and broil, turning as needed, until blackened on all sides, about 20 minutes. Place the peppers in a bowl, and cover. Let the peppers stand for 10 minutes to steam, and then peel and discard their skins, stems, and seeds.
Put the cilantro into a food processor along with the peppers, and purée until smooth.
Remove the grits from heat, and stir in the poblano puree along with the butter. Season the grits with salt before serving.