In the absence of rain, the fog has been a welcome source of plentiful moisture, somewhat unusual for October. It has been a wetter fog than the summer, nicely soaking everything. After the wild ride of September, the plants have definitely take a big break. We have a pause in between big harvests right now and are using the time to get the tunnels planted and to begin to clean up the fields of irrigation. Jesse moved all 3 tunnels in the past month and we are slowly bringing them into production. The first one is full of spinach, kale, pac choy, and a late planting of cucumbers, which is something we have not tried before. Hopefully it works and we have cucumbers into November!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold and All Blue Potatoes
Ailsa Sweet, Cipollini, and Red Long Onions
Leeks
Rhonda Beets
Hakurei Turnips
Dark Star, Cocozelle, and Yellowfin Zucchini
Green 18 Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!)
Sweet Peppers
Hot Peppers
Tomatoes (Limited amounts-there are still green fruits out there but not many are turning color.)
Primo and Caraflex Green Cabbage, Ruby King Red Cabbage
Song Cauliflower and/or Gypsy Broccoli (We are in between 2 plantings.)
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Regiment Spinach
Frisee, Escarole, and Chioggia
Lettuce
Basil, Parsley, Cilantro, and Dill
Melons (Possibly the last week)
Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (there are dwindling amounts but they are all still there!)
Pick your own raspberries and strawberries (2 pints/member of raspberries, 3 of strawberries)!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Sauteed Escarole with Anchovies, Buttery Breadcrumbs & Tahini, from dishingupthedirt.com
Tahini Dressing
1/4 cup tahini
1/4 cup olive oil
2 1/2 Tablespoons lemon juice
1 teaspoon dijon mustard
2 teaspoons honey
salt and pepper
water to thin as needed
Salad
3 Tablespoon unsalted butter
1/2 cup coarse fresh breadcrumbs from about 1/2 a loaf of sourdough bread (it works well to pulse your bread in a food processor)
2 tablespoons olive oil
6 anchovy fillets, roughly chopped
1 head of escarole, torn into pieces
Prepare the dressing by combining all the ingredients in a blender or food processor and mix until smooth, adding water to thin as needed. Taste for seasonings and adjust as needed.
Heat the butter in a large cast iron skillet over medium heat and cook, stirring often until the butter starts to foam a bit. Add the breadcrumbs and cook, stirring often until the breadcrumbs become crips and golden brown. Remove from the heat and set the breadcrumbs aside, wipe out the skillet.
To the same skillet heat the olive oil over medium heat. Add the anchovies and cook, stirring often for about 20 seconds. Add half of the escarole leaves and cook, stirring until the leaves wilt down and turn bright green. Add the remaining greens and continue to cook, stirring often until the leaves are tender and lightly browned.
Off the heat drizzle in dressing to taste (you'll have plenty of dressing to store for leftovers) and top with the breadcrumbs. Serve and enjoy!