Short days

We switched to our winter hours this week; working eight hour days instead of nine. The mornings are often too frosty and cold to harvest right away; we have to wait for the sun to melt the ice from the leaves. The sun disappears behind the hills at 4:30, drawing a rapid close to the day. I was seeding in the hoop house today at that time and the sky quickly darkened.

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Lemony Carrot and Cauliflower Soup, from  nytimes.com

• 1 tablespoon coriander seeds
• 2 tablespoons extra-virgin olive oil, more for serving
• 1 large white onion, peeled and diced (2 cups)
• 2 large garlic cloves, finely chopped
• 5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
• 1 ½ teaspoons kosher salt, more as needed
• 3 tablespoons white miso
• 1 small (or half of a large) head cauliflower, trimmed and cut into florets
• ½ teaspoon lemon zest
• 2 tablespoons lemon juice, more to taste
•  Smoky chile powder, for serving
•  Coarse sea salt, for serving
•  Cilantro leaves, for serving

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.

Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.

Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.

Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Garlic is up

The garlic we planted several weeks ago has popped up through the straw, beautiful fresh green sprouts at a time when most plants are receding. The strawberries have also taken root and have new leaves forming. We were able to put the plastic on one hoop house before we left for Thanksgiving and we will be planting it today. 

We covered the tender plants that do not like too many frosts with row cover yesterday; they are tucked away for winter now. We mowed the asparagus last week and will now cover it with straw to manage weeds and protect it over the winter.

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Red Lentil and Chard Soup, from ottolenghi.co.uk

• 500g split red lentils
• 2.5 litres cold water
• 2 medium red onions
• 2 tbsp olive oil
• 200g Swiss chard
• 50g coriander leaves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp coriander seeds
• 3 garlic cloves, crushed
• 50g unsalted butter
• Grated zest of ½ lemon
• Sourdough bread
• 4 lemons, cut into wedges
• Salt and black pepper

Wash the lentils in plenty of cold water. Place in a large saucepan with 2.5 litres of water, bring to the boil and simmer for 35 minutes or until soft. Skim off any scum that rises to the surface during cooking.

Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl. Add a generous pinch of salt to the lentils and water in the pan and liquidise using a stick blender or in a food processor. Return the reserved lentils to the soup.

Now comes the arduous chopping part of the recipe. Peel the red onions, halve and thinly slice them. Place a frying pan over a medium heat, add the olive oil and onions and cook, stirring occasionally, for 4–5 minutes, until the onions soften and become translucent. Meanwhile, remove and discard the large stems from the Swiss chard. Wash and rinse the leaves thoroughly, then chop them roughly. Do the same with the coriander, leaving a few whole leaves for garnish later, and that’s all the chopping done.

Mix the cooked onions, chard leaves and chopped coriander into the lentil soup and season with the cumin, cinnamon and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes.

In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together. Melt the butter gently in a small saucepan over a medium heat, add the garlic and coriander seeds and fry for 2 minutes, until the garlic starts to colour slightly. Stir this into the soup, remove the pot from the stove and cover with a lid. Leave the soup to infuse for 5 minutes before serving.

Serve garnished with lemon zest and coriander leaves and pass round some sourdough bread and lemon wedges. Make sure everybody squeezes the lemon into their soup.

Thanksgiving

The whole crew and family, including the kids who are home from school, are headed out to pick this morning. As the harvest shrinks in the fall and we have other pressing tasks, we often don't all harvest together but today will be different. We plan to pick extra as we are only open this Tuesday. It seems fitting to celebrate Thanksgiving by bringing in the bounty as one.

We wish you all a delicious and warm Thanksgiving! 

This week's pick list:

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Winter hours coming soon! Starting Tuesday 11/28 we will close at 6 pm.

Next week we will be open on Tuesday but closed on Friday. For the winter holiday, we will be closed Tuesday 12/26 and Friday 12/29.

Miso French Onion Soup, from nytimes.com

• ¼ cup plus 1 tablespoon olive oil
• 2 ½ pounds large Spanish onions, peeled, halved, and thinly sliced (about 4 cups)
• 8 diagonal slices of baguette, about 1/4 inch thick.
• ⅓ cup miso
• 1 tablespoon finely chopped fresh thyme, optional
•  Salt and freshly ground black pepper
• 4 large slices Swiss cheese

Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.

Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.

Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Season with salt and pepper as needed.

Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.

Washed clean

With each rain, the farm seems to grow greener and greener. The rain washes away the summer dust and exposes all the green shoots coming up everywhere.

The strawberries and rye went in last week! With more substantial rain coming, we are getting the chickens set for wet weather. We are putting up tarps around the house to give them more cover. We are also hoping to get the plastic on one hoop house today and possibly sow pasture seed. 

This week's pick list:

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and cilantro
• Pick your own strawberries
• Revolution Bread is available

Winter hours coming soon! Starting Tuesday 11/28 we will close at 6 pm.

Next week we will be open on Tuesday but closed on Friday. For the winter holiday, we will be closed Tuesday 12/26 and Friday 12/29.

SPAGHETTI WITH BRUSSELS SPROUTS & BACON, from dishingupthedirt.com

• 5-6 slices of thick cut bacon, cut into 1/2 inch pieces
• 1 pound brussels sprouts, trimmed and sliced in half
• 1/4 cup dry white wine (can substitute with chicken or veggie broth)
• 1 pound spaghetti noodles
• 3 tablespoons olive oil (divided)
• 5 cloves of garlic, minced
• 1/2 cup freshly grated parmesan cheese
• pinch of crushed red pepper flakes
• minced parsley for serving

Cook the bacon in a large heavy bottom skillet over medium high heat until browned on all sides. Transfer to a paper-towel lined plate to drain. Pour out half of the reserved bacon fat (leaving about 1 1/2 tablespoons in the pan) and add the brussels sprouts. Cook the sprouts for about 5 minutes, stirring occasionally, until they begin to take on some color. Add the white wine and bring to a boil. Reduce the heat to low and continue to cook until the liquid has evaporated and the sprouts are a deep golden brown and slightly crisp. Remove from the heat and set aside.

Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1 cup of the cooking liquid.

Heat 1 1/2 tablespoons of olive oil in the same skillet you cooked the bacon/sprouts in over medium heat. Add the garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes.

Add the pasta to the pan with the garlic and 1 cup of reserved cooking liquid, toss well. Sprinkle in the cheese, bacon, brussels sprouts, crushed red pepper flakes and minced parsley. Drizzle with the remaining olive oil and serve warm.

Celebration

The sun came out for the harvest festival, allowing us to enjoy the soft fall light as we made wreaths, felted pouches, and ate pie. It was a lovely day.

We planted the garlic last week and the strawberries will go in this week. We will finish the beds by mulching them with rice straw which will protect the soil and limit weed growth. With more rains coming we are hoping to be able to disc the final fields and to plant the rye.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and cilantro
• Pick your own strawberries
• Revolution Bread is available

Pumpkin-Swirl Brownies, from smittenkitchen.com

• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts (optional)

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well. (Deb note: I used an 8-inch square, because it was what I had. It works, too, but the brownies are crazy thick and take much longer to bake, just to give you a heads-up.)

2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together. 

5. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.

6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.

7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Full cellar

We are looking forward to a nice rain at the end of this week. All of the summer production fields are empty and we are seeding cover crop today. The fall and winter fields, as well as the cooler, are still full of food. Mary and I both read the Little House on the Prairie series countless times when we were young. We joke that Ma and Pa have done well and we should make it through the long winter. 

The chicories we planted in August have flourished. While they are slightly bitter, they are also delicious. They have thicker leaves than lettuce and keep their crunch even with a thick dressing. 

We are planting garlic this week, as well as prepping the ground to plant cereal rye. We hope to get as much in the ground as possible before the rain!

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Sweet pepper
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and dill
• Pick your own strawberries
• Revolution Bread is available

Harvest Festival is this Saturday November 4th from 11 to 3!

Puntarelle alla Romana, from domenicacooks.com

Check out the original blog post which has great pictures and a clear description of how to cut the puntarelle: www.domenicacooks.com/2014/02/puntarelle-alla-romana/

• 2 (1 lb) heads puntarelle or other chicory
• 1 large clove garlic
• Pinch of coarse sea salt
• 4 oil-packed anchovy fillets (see Note)
• 2 tablespoons white or red wine vinegar
• 4 tablespoons really good extra-virgin olive oil
• Freshly ground black pepper

Clean, trim and cut the puntarelle. If using radicchio or a different chicory, tear the leaves into bite-sized pieces. Soak the puntarelle in a bowl of ice water for at least 1 hour, until they curl. Drain and pat dry with a clean kitchen towel or paper towels. Place the puntarelle in a salad bowl.

Mash together the garlic and sea salt ~ I use a small marble mortar and pestle. (If you don't have a mortar and pestle you can do this on a cutting board using the flat side of a chef's knife.)

Add the anchovy fillets and pound until coarsely mashed. (If you're doing this on the cutting board, transfer the garlic-anchovy paste to a small bowl.) Stir in the vinegar and mix well. Dribble in the oil and stir until well combined.

Drizzle the dressing over the puntarelle and season with a generous grinding of black pepper. Toss to combine, and serve.

A cohesive team

We spent the past two days making the biodynamic preparations that we use on the farm. It is rare that we all work together on a project and it was a joy to have the time to learn, talk and create as a whole. We were also joined by fellow farmers and community members, adding more able hands and lively conversation. In addition, we were finally able to take a crew photo, just as the season is nearing its end. Luckily, the whole crew is staying for another year! We are so excited to be able to spend another year with this dynamic, hard working, and caring team.

The cooler is filling up with storage crops: the potatoes and carrot harvests were abundant and the quality is good. We are harvesting the beets, parsnips, rutabagas, and radishes this week. The hoop house is taking shape; we hope to finish this week or early next week.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Sweet pepper
• Leeks 
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories
• Garlic
• Parsley and dill
• Strawberries
• Revolution Bread is available

Harvest Festival is coming up on November 4th!

GARLIC PARMESAN ROASTED ACORN SQUASH, from dishingupthedirt.com

The squash is in this recipes is left unpeeled and unseeded. The skin and seeds are edible, although the texture of some skins is softer than others. The seeds get nicely toasted. It is a fast and easy way to cook squash!

• 1 large acorn squash, sliced into 1/2 inch thick wedges
• 4 garlic cloves, chopped
• a few sprigs of fresh thyme (or a pinch of dried thyme)
• a few sprigs of fresh rosemary (or a pinch of dried)
• salt and pepper to taste
• olive oil
• plenty of freshly grated parmesan cheese
• Preheat the oven to 425F.

On a rimmed baking sheet toss the squash (seeds and all) with the garlic, herbs, salt and pepper and drizzle with plenty of olive oil. Place in the oven and roast until the squash is fork tender and the seeds are browning up, about 25-30 minutes. Flip the squash halfway through cooking and at this time sprinkle on the parmesan cheese.

Remove the squash from the oven and if desired sprinkle on a little more parmesan cheese for good measure.

Frost

In the wake of the destruction from the fires we have been grateful to have the grounding work of growing food. While being outside and caring for the land and animals in the smoke has not been easy, we have worked together to find a balance between our health and the needs of the farm. We were also thankful to gather in the barn on pick up days, to hear each other's stories, and to offer support to each other. 

We had a hard frost last week which killed many of the summer crops, not only tomatoes, peppers, and cucumbers but zinnias and dahlias as well. The sudden end to many crops is always surprising but the benefit is that cool weather should sweeten the kale and cabbage and allow them to flourish.

The egg production of the older laying hens has started to drop and the new flock of young hens is just beginning to lay the tiny pullet eggs. Their production will increase as the other flock decreases. We may have another dip in the amount of eggs when the older hens are retired and we transition to having one flock. 

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Summer squash
• Lettuce
• Chard
• Collards
• Kale
• Tomatoes
• Cabbage
• Sweet pepper
• Leeks 
• Turnips
• Kohlrabi
• Celery
• Chicories
• Garlic
• Parsley, cilantro, and dill
• Strawberries
• Pick your own crops! 
• Revolution Bread is available
• Deorative pumpkins and gourds

Harvest Festival is coming up on November 4th!

Apple and Bitter Lettuces Salad, from nytimes.com

• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
•  Salt to taste
• 1 scant teaspoon Dijon mustard
• 1 small garlic clove, puréed
• ¼ cup extra virgin olive oil or grapeseed oil
• 2 tablespoons walnut oil
• 4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
• 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
• 1 tablespoon chopped fresh tarragon
• ¼ cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.

Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.

Falling ash

As many of us did, we spent Sunday night half awake wondering from where the intense smoke was coming and worried about what was happening. To awake and learn that it was not a small incident but many large fires was shocking. We are saddened to see the devastation and send our thoughts to all those affected. We will be harvesting today and Friday and plan to be open both days. 

This week's pick list:

• Carrots
• Radish
• Potatoes
• Summer squash
• Lettuce
• Chard
• Collards
• Kale
• Tomatoes
• Hot pepper
• Sweet pepper
• Leeks 
• Turnips
• Kohlrabi
• Celery
• Frisee and escarole
• Garlic
• Parsley, cilantro, and dill
• Strawberries
• Pick your own crops! 
• Revolution Bread is available
• Deorative pumpkins and gourds

Green Chile Breakfast Quesadillas, from nytimes.com

FOR THE GREEN CHILE SAUCE:

• 2 tablespoons butter, lard or olive oil
• 1 small onion, finely diced
•  Kosher salt
• 4 garlic cloves, minced
• 2 tablespoons flour
• 2 cups chicken broth or water
• 2 cups chopped green chiles (roasted, peeled and seeded), from about 2 pounds chiles
• ½ teaspoon cumin seeds, toasted and coarsely ground
• ½ teaspoon oregano

FOR THE QUESADILLAS:

• 4 large tortillas
• 8 ounces grated cheese
• 2 tablespoons butter
• 2 medium-size cooked peeled potatoes, cut in small cubes, about 1 1/2 cups (optional)
• 6 to 8 eggs, lightly beaten
•  Salt and pepper
• 4 ounces queso fresco or cotija cheese, crumbled
•  Handful of cilantro sprigs
• 1 firm-ripe avocado, sliced
•  Radishes, optional, for garnish

MAKE THE GREEN CHILE SAUCE:

Put butter in a heavy-bottomed saucepan over medium heat. Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle in flour and stir to coat.

Add broth a little at a time, whisking constantly until thickened, about 2 minutes. Add chopped chile, cumin, oregano and about 1/2 teaspoon salt. Lower heat and simmer, stirring occasionally, for 15 to 20 minutes. You should have about 3 cups medium-thick sauce. (May be prepared in advance and refrigerated for up to 5 days.) Keep sauce warm.

MAKE THE QUESADILLAS:

Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.

Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.

October

With the long wet spring and delayed planting time, this season has felt short and fast! It is hard to believe it is already October and time to empty the fields and plant cover crops. We have begun to harvest our storage crops, and we are watching the summer plants start to die back. This is likely the last week of heirloom tomatoes but we should have paste and early girls for a little longer. Please let us know if you want some to can, we have plenty! You are welcome to second totes this week!

We harvested half of the potatoes last week; they were abundant and beautiful! Both varieties of red onions are now curing. The yellow onions are taking long to senesce; we will probably harvest them in two weeks. Some of the red onions are huge! The winter squash is less plentiful than last year but we will have more butternut at least!

• Carrots
• Radish
• Potatoes
• Summer squash
• Cucumbers
• Lettuce
• Chard
• Cabbage
• Tomatoes
• Hot pepper
• Sweet pepper
• Leeks 
• Melon
• Celery
• Frisee and escarole
• Garlic
• Parsley, basil, cilantro, and dill
• Strawberries
• Pick your own crops! 
• Revolution Bread is available

Coming next week: decorative pumpkins and gourds! 

Strawberry Summer Cake, from smitten kitchen.com

• 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
• 1 1/2 cups (188 grams) flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3/4 cup (200 grams) plus 2 tablespoons (25 grams) sugar
• 1 large egg
• 1/2 cup (118 ml) milk
• 1 teaspoon (5 ml) vanilla extract
• 1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake does not work in a standard 9-inch pie pan; it will overflow.This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Fall Equinox

The biodynamic association of northern California gathered at the farm this weekend for one of four annual meetings. It is a wonderful group of farmers and thinkers and it gave us some time to reflect with others at this time of transition in the year from the bursting summer into the bountiful Autumn. We worked together to make some of the biodynamic preparations that we will then use in the compost on the farm. We along with amazing help from the whole farm crew prepared and shared meals with all who had gathered. We had a great presentation about home nursing and a farm tour.  We  had a talent show around the fire at night and shared some movement excursuses in the morning before folks headed on their way. On the farm we are certainly at one of the busiest times of year getting in the fall harvest and preparing the farm for the winter rains. We harvested what little wheat took this spring and what there is looks good theres just not much. The dry corn should be ready soon.  We just put the Ram in with the ewes and he is already busy at work. The mother cows should all be breed at this point so we will pull the bulls and put all the cows back into one large herd. The new chickens are close to the point of laying their first eggs and soon the old flock will become our soup birds for the winter pot. We are feeling very great full this time of year for all of you who support our work to tend this piece of land.  Thank you and we'll see you at the farm. 

This week's pick list:

• Carrots
• Radish
• Potatoes
• Summer squash
• Cucumbers
• Lettuce
• Scallions
• Chard
• Cabbage
• Tomatoes
• Eggplant
• Hot pepper
• Sweet pepper
• Leeks and shallots
• Kohlrabi
• Melon
• Celery
• Turnips
• Garlic
• Parsley, basil, and dill flowers
• Strawberries
• Pick your own crops! 
• Revolution Bread is available

CHERRY TOMATO CONFIT, from dishingupthedirt.com

• 2 pints cherry tomatoes 
• 1 1/2 cups extra virgin olive oil
• 6 fresh thyme sprigs
• 8 garlic cloves, peeled and lightly smashed
• 1 teaspoon kosher salt

1. Preheat the oven to 225F.
2. Place the tomatoes in a single layer in a baking dish and drizzle them with the oil. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2.5-3 hours. When the tomatoes have cooled completely store them in an airtight container for up to 2 weeks, completely covered with the reserved cooking oil to prevent air from reaching them.

Wind returns

The sense of the changing season towards fall is growing stronger; the edible sunflower heads are bending over with their own weight. The wind was whipping through all day. We were planting leeks today and they were blowing away. We are hoping to clean all the garlic so that it can be stored and we can make space in the hoop house for the onions.

This week's pick list:

• Carrots
• Radish
• Potatoes
• Summer squash
• Cucumbers
• Lettuce
• Scallions
• Chard
• Cabbage
• Tomatoes
• Eggplant
• Hot pepper
• Sweet pepper
• Spring onions
• Kohlrabi
• Melon
• Celery
• Turnips
• Garlic
• Parsley, basil, and dill flowers
• Strawberries
• Pick your own crops! 
• Revolution Bread is available

Roasted Ratatouille with Eggs, from marthastewart.com

• 2 Japanese eggplants 
• 4 cloves garlic 
• 2 cups cherry tomatoes, halved if large 
• 6 ounces red peppers, cut into 1/4-inch strips 
• 6 sprigs thyme, plus fresh thyme leaves for serving (optional) 
• 2 tablespoons drained capers (from a 3-ounce jar) 
• 1/3 cup extra-virgin olive oil, plus more for drizzling 
• Kosher salt and freshly ground pepper 
• 4 large eggs 
• Toasted rustic bread, for serving

Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes. 

Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme. 

Thunder

The entire sky last night was lit orange during the sunset and thunderstorms; it looked like it was on fire! We are planting kale, collard, kohlrabi, and celery in the winter field this week, as well as seeding turnips and radishes. The winter squash is ready; we cut it today to cure a little before we  harvest into bins on Thursday. We seeded the last flats in the greenhouse as well. Once everything is planted in a month, it will be empty until January!

This week's pick list:

• Carrots
• Radish
• Potatoes
• Summer squash
• Cucumbers
• Lettuce
• Scallions
• Chard
• Cabbage
• Tomatoes
• Eggplant
• Hot pepper
• Sweet pepper
• Spring onions
• Kohlrabi
• Melon and watermelon
• Celery
• Turnips
• Garlic
• Parsley, basil, and dill flowers
• Strawberries
• Pick your own crops! 
• Revolution Bread is available

Scalloped Tomatoes, from food52.com

• 3 tablespoons bacon fat (or olive oil)
• 2 cups (1/2-inch diced) French bread, preferably a crusty baguette
• 2 1/2 pounds tomatoes, (use the best tomatoes you can find -- beefsteak will be juicier)
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup julienned basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees F.

Heat the bacon fat in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Add the tomatoes, garlic and sugar to then pan and continue to cook, stirring often, for 5 minutes. Season with salt and pepper, add the basil and remove from the heat.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Oppressive heat

I had to laugh when I went to write this post and saw last week's title of "Welcomed warmth". How quickly it changed! Oppressive heat is the term the meteorologist were using in the forecast and I can not think of a better description. While we always expect a heat wave in September we have not experienced those kinds of temperatures here before. 

This week's pick list:

• Carrots
• Radish
• Potatoes
• Corn
• Summer squash
• Cucumbers
• Lettuce
• Scallions
• Chard
• Kale
• Cabbage
• Tomatoes
• Eggplant
• Hot pepper
• Spring onions
• Kohlrabi
• Melon and watermelon
• Celery
• Turnips
• Garlic
• Parsley, basil, cilantro, and dill
• Strawberries
• Pick your own crops! 
• Revolution Bread is available

Watermelon Gazpacho, from nytimes.com

• ½ pound tomato
• 1 ½ pounds seeded and cubed watermelon for the rest
•  handfulof mint leaves
• 1 peeled and diced cucumber
• ¼ cup olive oil
• 2 tablespoons lemon juice
•  Crumbled feta

Combine 1/2 pounds chopped tomatoes and 1 1/2 pounds seeded and cubed watermelon with 1 peeled and diced cucumber, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.

Garnish: Crumbled feta and chopped mint.

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A foggy eclipse

We have been wondering how to mark the eclipse on the farm but the fog seemed to answer the question for us as there was little to see. Still it did seem as the sky darkened and it became colder.

We weeded the storage carrots and beets today, as well as began prepping the winter field to plant this week. We have a break in greenhouse sowings but we will seed the overwintered carrots and beets directly into the field on Wednesday.

This week's pick list:

• Carrots
• Turnips
• Potatoes
• Corn
• Summer squash
• Cucumbers
• Fennel
• Lettuce
• Kale
• Scallions
• Chard
• Collards
• Spinach
• Eggplant
• Hot pepper
• Spring onions
• Kohlrabi
• Melon
• Garlic
• Parsley, basil, cilantro, and dill
• Strawberries
• Pick your own crops! New this week: pole beans!
• Revolution Bread is available

SWEET CORN & ZUCCHINI SALAD, from dishingupthedirt.com

Dressing

• 2 Tablespoons fresh lime juice
• 1 small jalapeño, seeded and diced
• 2 teaspoons honey
• 1/4 teaspoon ground cumin
• 1/4 cup olive oil
• salt + pepper to taste

Salad

• 4 cups fresh corn kernels (from about 4 ears of corn)
• 2 medium sized zucchini, julienned with a vegetable peeler
• 1 small red onion, diced
• 1/2 cup cilantro, minced
• feta cheese, crumbled for serving (optional)
• salt + pepper to taste

Prepare the dressing by blending all the ingredients together with an immersion blender or regular blender until smooth. Season with salt and pepper.

In a large bowl toss the corn with the julienned zucchini, red onion and cilantro. Drizzle with the dressing and toss until well combined. Sprinkle the salad with feta cheese and season to taste with additional salt and pepper.

Pick your own

The pick your own field is bursting with flowers, food, and life right now. Please feel free to pick as many flowers as you can; the more you pick the more the plants will produce. The flowers will last the best if you pick them directly into water. We do suggest bringing a small bucket or container. Many of the flowers are also good to dry. We will be slowly drying them for wreath making at the fall festival as well. 

There are also many shishito and patron peppers, tomatillos, ground cherries, and cherry tomatoes. We have 4 varieties of cherry tomatoes: red, orange, white, and striped pink. As well, there is chamomile and tulsi (holy basil) that you can harvest for tea. Please ask us if you need any help finding any of the crops or knowing how to pick them. 

This week's pick list:

• Carrots
• Turnips
• Potatoes
• Corn
• Summer squash
• Cucumbers
• Fennel
• Leeks
• Lettuce
• Beets
• Kale
• Scallions
• Chard
• Collards
• Eggplant
• Hot pepper
• Spring onions
• Kohlrabi
• Parsley, basil, cilantro, and dill
• Strawberries
• Pick your own crops!
• Revolution Bread is available

Pasta and Zuchinni Salad, from nytimes.com

• Salt
•  black pepper
• ⅔ cup sunflower oil
• 3 medium zucchini, cut into 1/4-inch-thick slices
• 1 ½ tablespoons red wine vinegar
• 2 cups basil leaves, shredded coarsely
• ¼ cup parsley leaves
• ⅓ cup olive oil
• 9 ounces strozzapreti or penne pasta
•  Zest of 1 lemon
• 1 ½ tablespoons capers
• 7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Cooler days

The heavy fog and drizzle of late has refreshed the fields and ourselves. While it does feel a little cool for summer, the added moisture is lovely. The summer crops are slowly ripening; there are a few red tomatoes in the field and we are picking corn this week. The cool weather might not quicken the process but we know they will come soon. 

This week's pick list:

• Carrots
• Turnips
• Green beans
• Corn
• Summer squash
• Cucumbers
• Fennel
• Leeks
• Lettuce
• Beets
• Kale
• Scallions
• Chard
• Hot pepper
• Spring onions
• Kohlrabi
• Parsley, basil, and dill
• Strawberries
• Pick your own shishito and padron peppers, cherry tomatoes, and tomatillos

Beet Yogurt With Herbs, from bonapetit.com

Scoop up this vibrant condiment with wedges of warm pita.

• 3 medium red or golden beets (about 1 pound), trimmed
• Kosher salt
• 1 1/2 cups yogurt
• 2 tablespoons finely chopped fresh mint plus torn leaves for serving
• 1 teaspoon finely chopped fresh tarragon
• 2 teaspoons (or more) red wine vinegar

Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2-inch up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.

Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.

Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.

Top beet yogurt with mint leaves.

DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.

Little big helper

Teddy is still home for summer break while Margrethe and Oliver have started school again. He is not quite happy with the situation but he is making the best of it: joining us in the fields and participating in Green Heron Summer Camp when it is at the farm. Most of the time he is entertaining and brings much laughter to the fields. Sometimes he is a great help and then there are the times when he is climbing all over you as you try and weed.

This week's pick list:

• Carrots
• Turnips
• Radish
• Shelling peas
• Summer squash
• Cucumbers
• Fennel
• Leeks
• Lettuce
• Beets
• Kale
• Collards
• Chard
• Cabbage
• Spinach
• Spring onions
• Kohlrabi
• Parsley, Basil, Cilantro, and Dill
• Strawberries

Zucchini Butter, from food52.com

• 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
• 1/4 cup olive oil or butter
• 2 minced onions, garlic, or combination of both
• Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the onions or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long! Feel free to add herbs and spices you enjoy!

Harvesting herbs

The herb dryer that Seth and Jose have been slowly building is complete, just in time to harvest the bounty of herbs in the fields right now. We raked the half of the chamomile bed and put some in the dryer today. Now when you enter the room you can smell the delicious scent of chamomile wafting out. 

We weeded the onions as well; it is nice to be able to see them as you drive by. The storage carrots and beets are being planted this week. The winter field is being watered and tilled. The young chicks are going out into the big coop.

This week's pick list:

• Carrots
• Turnips
• Snap peas
• Shelling peas
• Summer squash
• Cucumbers
• Fennel
• Leeks
• Lettuce
• Beets
• Kale
• Collards
• Kohlrabi
• Basil, Cilantro, and Dill
• Strawberries

KOHLRABI TAHINI SALAD, from dishingupthedirt.com

Tahini Dressing

• 1/4 cup tahini
• 2 Tablespoons rice vinegar
• 1 teaspoon dijon mustard
• 2 teaspoons white miso
• 2 teaspoons honey
• pinch of red pepper flakes
• 1/4 cup water + additional to thin if necessary

Salad

• 1 large or 2 small kohlrabi
• 1/2 cup sunflower seeds
• 1/4 teaspoon fine sea salt
• 1/2 cup dill, minced

Whisk together all the ingredients for the dressing until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.

Trim and discard the leaves and stems from your kohlrabi (reserve the leaves for another use). Peel the kohlrabi, then thinly slice the bulb into thin rounds. Stack the rounds and slice into thin matchsticks. Set aside.

Heat a dry skillet over medium heat. Add the sunflower seeds and salt and toast, shaking the pan often, until golden brown and fragrant. About 2 minutes. Remove from the heat and set aside.

In a large bowl toss the kohlrabi with half of the dressing. If it seems like it needs more, add a little at a time until evenly coated. Divide between plates and top with sunflower seeds and minced dill.

Summer pause

We have time this week to step back and assess the fields, to dive into longer projects, and to plan for the fall. There is a break in plantings. While the harvests are growing, they have not reached their peak. Most of the crops are well established; we are tending them and waiting for them to ripen. We are prepping the beds for fall crops and beginning to work the winter field. 

This week's pick list:

• Carrots
• Radish
• Turnips
• Spinach
• Snap peas
• Shelling peas
• Summer squash
• Cucumbers
• Fennel
• Scallions
• Lettuce
• Chard
• Kale
• Collards
• Kohlrabi
• Cilantro and Dill
• Strawberries

Herb and Radish Salad with Feta and Walnuts, from nytimes.com

• 1 cup walnuts
• 2 bunches small radishes, trimmed (about 15 radishes)
• 3 Persian cucumbers, ends trimmed
• 2 tablespoons lemon juice
• ¼ cup extra-virgin olive oil
•  Salt and ground black pepper
• 3 ounces sheep’s milk feta cheese, crumbled (preferably French feta)
• ½ cup scallions, sliced thin
• 1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
• 1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
• ½ cup loosely packed mint leaves (about 1 small bunch)
• 2 sprigs tarragon, leaves stripped

Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.

Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.

In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.

Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).

Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.