By Sarah Beth
My time at the farm is coming to an end. I’m moving back home to South Carolina at the beginning of December. I want to take this space to give thanks for the past two years here in California and this farm. I’m so thankful for this farm and the blessing it has been to me especially amidst the pandemic. I’m also grateful to have been able to explore some of California's landscape and natural areas while here. I feel sad to leave this place and the people but also excited about what’s to come. Thank you all for a great season and happy holidays!
This Week’s Pick List:
Reminder: We are closed Friday! Today our store hours are 2:00-6 pm! If you cannot make today, please ask for a box.
Eggs
Takrima Leeks
Evergreen Hardy Scallions
Matador Shallots, Ailsa Craig Sweet and Monastrell Red Onions
Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Winter Luxury Pumpkins
Yellow Finn, Red, and Harvest Moon La Ratte Fingerling Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Gypsy Broccoli
Song Cauliflower (lots!)
Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Mei Ching Choi
Head Lettuce
Salanova Lettuce Mix
Regiment Spinach
Ruby Red Chard
Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)
Esmee Arugula
Parsley and Cilantro
Filigreen Farm Apples for sale!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Savory Pumpkin and Leek Muffins, from dishingupthedirt.com
3/4 cup millet flour (See note)
3/4 cup buckwheat flour
1/2 cup amaranth flour (see note)
1 1/4 cups whole milk plain yogurt (we used goat milk yogurt but you can use any kind
2 cups peeled and diced pumpkin (1/2 inch size)
4 Tablespoons butter, divided
2 medium sized leeks, thinly sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes + fat pinch of salt
1/4 cup chicken stock or veggie stock
2 cups very finely chopped/shredded greens (tough stems removed)
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1/3 cup olive oil
4 ounces feta cheese, crumbed
The evening before baking, mix your flours with the yogurt and place in a warm spot in your kitchen. Cover with a towel. (see note)
The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside (or use muffins liners)
Add the cubed pumpkin to a baking sheet and toss it with 2 Tablespoons of the butter and a hefty pinch of salt and pepper. Use your hands to really massage the butter into the squash. Roast in the oven for 25-30 minutes or until lightly tender.
While the squash cooks heat the remaining 2 Tablespoons of the butter in a large cast iron skillet over medium-high heat. Add the leeks along with the thyme, oregano, pepper flakes and a fat pinch of salt and cook, stirring often until beginning to soften and brown up a bit. About 5 minutes. Add the chicken stock and greens and bring to a boil. Reduce the heat and simmer until the liquid evaporates and the kale turns bright green. Remove from the heat.
Add the baking soda and salt to the bowl with the dough and mix. Add the eggs and olive oil. Fold in the squash, leeks and kale mixture. Sprinkle in half of the cheese and mix well. Spoon the batter into the prepared muffin tins and top with remaining cheese (you will probably have enough batter leftover for about 3-4 more muffins).
Bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin. About 25 minutes. Start checking the muffins around the 22 minute mark. Cooking times will vary depending on your oven.
Let the muffins cool for 10 minutes before chowing down! Store muffins at room temperature for 1 day and then keep them in the fridge for 4-5 days. Freeze for up to 6 months.
Note: If you don't have millet or amaranth flour, you can make up the difference with all-purpose flour. It's important to soak the flour in the yogurt the evening before to help break down the phtyic acid in the grains. This step helps to make the grains more easily digested and nutritious. You can also use any variety of winter squash in place of the sugar pumpkin