Chicks

The chicks arrive this week and we are all looking forward to hearing their quiet but loud sounds on the farm again. Mary has set up a new brooder in an old cotton trailer and we hope to have them out on pasture even sooner.

We planted our first starts in the fields today: kale, collards, cauliflower, and broccoli. We have a long list to get in the ground, while also still seeding new starts, weeding what we have planted, and prepping beds to plant. We make many lists and charts to map it all out! It is exciting to watch the flats roll out of the greenhouse and into the fields.

This week's pick list:

• Carrots
• Spinach
• Fennel
• Beets
• Scallions
• Green Garlic
• Pac Choy
• Broccoli
• Lettuce
• Collard Greens
• Cilantro
• Strawberries
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Sesame Soba and Ribboned Omelette Salad

Dressing

• 4 1/2 tablespoons toasted sesame seeds, plus more for garnish
• 3 tablespoons water
• 3 tablespoons soy sauce (use low-sodium for a less salty sauce)
• 2 tablespoons plus 1 teaspoon tahini
• 2 tablespoons plus 1 teaspoon rice vinegar
• 1 1/2 tablespoons toasted sesame oil
• 3/4 teaspoon granulated sugar, or more to taste
• Chili sesame oil to taste

Omelet Ribbons

• Neutral cooking oil, to coat skillet
• 3 large eggs
• 3 teaspoons water
• A few pinches sugar
• A few pinches salt

Assembly

• 1 9.5-ounce package buckwheat soba noodles
• Raw vegetables of choice (such as carrots, scallions, pac choy)

Make the dressing: Put the toasted sesame seeds into a blender or food processor and run the machine until the seeds look like wet sand — it will take a couple minutes. Add the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, salt and chili sesame oil and blend until combined. Taste and adjust ingredients to your preferences. 

Make the omelet ribbons: Whisk eggs with water, sugar and salt until well-blended and even in color. Heat a 10-inch skillet (I really like using a nonstick here and for other crepe-like things) over medium and coat very lightly with cooking oil. Pour in 1/3 of mixture, which will be enough to coat the pan very thinly. (If your pan is bigger or smaller, use less or more accordingly per batch, the goal is to keep the egg very thin.) Cook for 1 to 2 minutes, until the egg has set and the edges look dry. Carefully flip* the omelet and cook for 20 to 30 seconds on second side. Flip egg out onto paper towel to blot oil and repeat 2 more times. 

Stack the three omelets together and roll them into a log. Use a sharp knife to slice the roll into very thin ribbons, thinner even than you see in my photos. 

Cook the noodles: In well-salted water until tender but firm for the time recommended on your package of noodles, usually 4 to 5 minutes. Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

To serve: My favorite way for a family meal is to put everything out in separate dishes and let each of us assemble to taste. (Or, if you’re this one, grab the bowl of egg ribbons and help yourself.) Or, you can toss the noodles with about half the sauce, then arrange it in a bowl with the omelet ribbons on top, followed by your vegetables. Garnish with extra sesame seeds and serve with additional sauce on the side.

New beginnings

The grass has grown incredibly high in the last few weeks and most of it is starting to head up. Small pockets of the hills are beginning to turn brown. We are spading the last field today, while continuing to water and prep beds in the other fields. We are implementing new routines for prepping beds, which means a lot of moving parts and some missteps as we find our rhythm.

We are sowing our first seeds in the ground this week, followed by potatoes and more next week. The greenhouse is reaching it's maximum capacity and we can't wait to have the plants in the ground.

This week's pick list:

• Carrots
• Spinach
• Fennel
• Beets
• Scallions
• Green Garlic
• Pac Choy
• Broccoli
• Kale
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Spaghetti with Meyer Lemon, Marscapone, Spinach. and Hazelnuts, from thekitchn.com

• 1/2 cup mascarpone cheese
• Finely grated zest of 1 medium Meyer lemon
• Juice of 1 medium Meyer lemon (about 3 tablespoons juice) 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 8 ounces dry spaghetti
• 5 cups loosely packed baby spinach or coarsely chopped regular spinach 
• 1/2 cup chopped, toasted hazelnuts

Bring a large pot of water to boil and salt generously. Meanwhile, place the mascarpone, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and whisk to combine; set aside.

Add the spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.

Return the pasta to the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

Shiny cows

The cows coats are shiny and beautiful this time of year from all the fresh green grass. They fill their stomaches easily and spend more time ruminating during the day. The pasture is filling up with baby calves, some of whom are big enough to see now. 

We put a shade cloth on one of the tunnels for the summer season, allowing us to grow spinach, basil, and other crops without it being too hot. We hope to also cut down on our use of row cover in the fields. We are also working through prepping all of the fields. The first field has been spaded and we are getting ready to water it. The next one is being spaded today.

This week's pick list:

• Carrots
• Spinach
• Fennel
• Potatoes
• Chard
• Beets
• Cabbage
• Turnip
• Lettuce 
• Scallions
• Green Garlic
• Ground Basque and Cayenne pepper
• Herb Tea Blend
• Revolution Bread is available

Wheat Berry Salad With Green Garlic and Fennel, adapted from thekitchn.com

• 1 cup wheat berries
• 3 cups water
• 2 stalks green garlic (white and light green parts only), cut into 1-inch pieces* 
• 2 tablespoons toasted almonds
• 1/4 cup extra virgin olive oil
• Juice of one lemons
• Zest of one lemon
• Coarse kosher salt
• 2 fennel bulbs, thinly sliced
• 2 tablespoons torn mint leaves

Cook wheat berries: Combine wheat berries, water, and large pinch of salt  in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. 

Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.

Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in fennel and mint. Season to taste.

*Note: Green garlic is much more mild than mature garlic and we like it just fine raw. However, if you prefer, it can be blanched first to mellow out the flavor.

First field

Somehow I forgot the blog this week! Thank you for the reminders. We are just starting to till the first field today so we are all a little excited to be back in a routine and rhythm of growing food!

This week's pick list:

• Carrots
• Spinach
• Pac choy
• Potatoes
• Chard
• Beets
• Cabbage
• Turnip
• Lettuce 
• Scallions
• Green Garlic
• Ground Basque and Cayenne pepper
• Herb Tea Blend
• Revolution Bread is available

Change

While the weather forecast still predicts a small amount of rain later this week, it also seems that a shift is beginning. We are anxious for the fields to begin to dry and to be able to grow abundant food again. During the wild weather yesterday, we tucked peppers, eggplants, tomatoes, and cucumbers into one of the tunnels. We are anxious to see how they do and hoping to have these summer crops a little earlier this year!

The pick list is shrinking as the storage crops finally give out but we are working hard to keep the tunnels full of food. We had a little delay last week as we worked to bring down the bug population in one house. To do this we kept it as empty of plants as we could but this meant a slight break in our planting schedule. We are learning what works well in the tunnels and provides the most food for all of us in the small space.

• Please join us for yoga in the CSA barn this Wednesday from 6 to 7!
• May Day is Saturday May 5th from 10 am to 2 pm

This week's pick list:

• Carrots
• Pea shoots
• Pac choy
• Potatoes
• Chard
• Beets
• Cabbage
• Turnip
• Lettuce 
• Green Garlic
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Cornbread Tamale Pie (adapted from nytimes.com)

• 3 pound ground beef
• 1 green garlic, finely chopped
• 3 cups pureed tomatoes
• 2 cups thinly sliced red pepper (frozen from the summer)
• 2 teaspoons basque pepper powder
• 2 teaspoons ground cumin
• 2 teaspoons salt, plus more to taste
• 2 1/4 cup cornmeal
• 3 tablespoons flour
• 3 tablespoons sugar
• 3 eggs
• 1 cup milk
• ¼ cup yogurt
• 3 tablespoon melted butter

Preheat the oven to 425 degrees. In a large skillet, saute the pepper and garlic over medium-high heat until softened, about 5 minutes. Then add the beef, basque pepper powder, cumin, and 1 teaspoon salt. Cook about 5 minutes. Add pureed tomatoes and simmer for 5 to 10 minutes. Set aside.

In a medium bowl, whisk together the cornmeal, flour, sugar, and 1 teaspoon salt. In a small bowl whisk together the egg, milk, yogurt, and butter until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the a large pyrex baking dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Running water

After the intense but glorious rain, all the drainages were running. A few are still trickling even today. It is a treat to hear the sound of running water. Teddy and I hiked around the farm on Saturday, basking in the wet fields and full ponds, feeling grateful for the nourishing water that was everywhere.

We are battling a bug invasion in one of the tunnels. We have been researching what they are, who eats them, and what caused them to appear. They were probably in the soil and the wet, humid environment caused them all to hatch. We are clearing our old beds, opening the doors and hoping to entice them out into the pasture, and planning to release some beneficials to hopefully help reduce them.

We have many events this week and beyond! We hope you can join us:

• This Wednesday April 11th All Member Meeting 6-8 pm in the hay barn
• This Friday April 13th Walk to the cows at 4:30, stay for a potluck around 5:30
• Saturday May 5th May Day

This week's pick list:

• Carrots
• Winter squash
• Pea shoots
• Pac choy
• Potatoes
• Chard
• Beets
• Cabbage
• Spinach
• Turnip
• Lettuce 
• Spigarello
• Green Garlic
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Melting Potatoes, from smittenkitchen.com

• 4 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh thyme or rosemary leaves 
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds yukon gold potatoes, peeled, cut into 1-inch slices
• 1 cup chicken or vegetable stock or low-sodium broth
• 3 to 4 garlic cloves, peeled and smashed

Heat oven to 500 degrees F. 

[This is really, crazy hot. If you’re really nervous, I suppose that 450 degrees or 475 will also work, but I made it both times at 500 without problems.]

Place melted butter in the bottom of a large bowl. Stir in herbs, if using, salt, and pepper. Add potato slices and mix to evenly coat them. Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 (quarter-sheet) metal (a glass baking dish shouldn’t be used at this high of a temperature) baking pan. 

Roast potatoes for 15 minutes. Use a thin spatula to loosen potatoes and turn them over. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Roast for 15 minutes more, until potatoes are fully tender.

Green growth

The rain followed by the warm days caused the most of the remaining plants that have been holding all winter to give out, going to seed and starting to recede. We are now picking mostly out of the tunnels, which is a productive but small space! We are also offering ground dried peppers from the summer fields.

The coming rain this week should help to fill the large pond even more. While we are grateful for any rain, it will delay our planting as we wait for the fields to dry. 

This week's pick list:

• Carrots
• Winter squash
• Snap peas
• Pac choy
• Potatoes
• Chard
• Celeriac
• Cabbage
• Spinach
• Turnip
• Lettuce 
• Spigarello
• Radish
• Green Garlic
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Magic Sauce, from 101cookbooks.com

• 1/2 cup extra-virgin olive oil
• 1 teaspoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 2 teaspoons piment d'espelette
• 1 green garlic, chopped fine
• 1 well-crumbled bay leaf
• 1/4 teaspoon + fine grain sea salt
• 1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. 

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice. 

You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes. 

Run off

Seth and I left to visit family on the East coast last Thursday morning. I lay awake the night before, excited to travel and enjoying the sound of the storm outside. We drove away in the dark, unable to see the effects of the rain and wondering if we finally had enough run off to recharge the ponds. Thankfully, we were able to see pictures from the crew and it looks like a lot of water was captured! We can breathe more easily now and are excited to have water to farm this year.

Annie, Cecilia, Jesse, Jorge, Kelsey, Mary, and Pascale are skillfully watching the farm and more this week. They are seeding onions, planting in the tunnels, and watching for our first calf to appear.

This week's pick list:

• Cornmeal
• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Spinach
• Mustard mix
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Green Garlic
• Dill and Cilantro
• Revolution Bread is available

Chard Stalk Hummus, from food52.com

• Chard stalks from 1 pound whole chard, trimmed and chopped
• 1 green garlic, finely chopped
• 1/4 cup tahini
• 1/4cup extra-virgin olive oil, plus more for drizzling
• 2tablespoons fresh lemon juice
• 1/2teaspoon kosher salt

Bring a large pot of water to boil and cook the stalks until very tender, 18 to 20 minutes. Drain.

Place the garlic in a food processor and pulse until chopped. Add the chard stalks and purée, then add the remaining ingredients and process until very smooth.

Transfer to a shallow bowl, drizzle with olive oil, and serve at room temperature. The hummus also can be stored in the refrigerator for up to 3 days. Return to room temperature before serving.

 

Under cover

Thankfully there is rain in the forecast all week. We are spending most of the week in the field tunnels: weeding, pulling old crops, and planting more lettuce, pac hoy, scallions, and fennel. We are starting the first of our annual flower seeds; the perennial flowers are slowly growing and will be ready to plant next month. 

We are excited to add cornmeal to the offerings in the barn this week. It has delicious flavor!

There is no CSA pick up next week! 

This week's pick list:

• Cornmeal
• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Spinach
• Arugula
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Green Garlic
• Dill and Cilantro
• Revolution Bread is available

Great Northern Cornbread, from Cook's Illustrated

• 1 cup yellow or white stone-ground or water-ground cornmeal 
• 1 cup all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 4 teaspoons sugar 
• 1/2 teaspoon salt 
• 2 large eggs 
• 2/3 cup buttermilk 
• 2/3 cup milk 
• 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing pan 

Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.

Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.

Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.

Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.

Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)

Back together

Everyone is back on the farm full time after a winter break for some. After the quieter winter, it is exciting to have more people around. We will begin starting more seeds this week and slowly work to fill the greenhouse in the coming months. We are also building equipment and finishing our projects for the coming season.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Beet
• Arugula
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Garlic
• Dill and Cilantro
• Revolution Bread is available

Carrot Pasta, from purewow.com

• 2 cups peeled and chopped carrots
• 2 egg yolks
• Pinch of salt
• ⅓ cup grated Parmesan cheese, plus more for garnishing
• 1½ cups flour
• 8 tablespoons (1 stick) unsalted butter
• 3 garlic cloves, minced
• ¼ cup sage leaves
• Salt and freshly ground black pepper

1. Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain.

2. Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated.

3. On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.

4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.

5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.

6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.

Rain

The rain is thankfully returning the week. To wake up to puddles and wet ground lifted our spirits and we are hopeful for even more on the horizon. Two more lambs were born yesterday, leaving only one pregnant ewe left. Her belly is quite round and she looks very ready to give birth. We cleaned out beds in the tunnels last week to plant lettuce, prize choy, and more peas.

Would you be interested in a newsletter for the Open Field Farm community, made by your fellow community members? Help the brainstorming team tailor their efforts to the majority's needs by filling out this short survey: https://www.surveymonkey.com/r/YVVFRQ3. Thank you!

Please mark your calendars for these important upcoming dates:

• Friday March 9th: Monthly Fire and Talk at 4:30 (more explanation in a email coming)
• No CSA March 19th-MArch 23rd (this is the second of 2 weeks that we take off in the year)
• All Member Meeting Wednesday April 11th at 6 pm

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Beet
• Spinach
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Garlic
• Parsley, Dill, and Cilantro
• Revolution Bread is available

Nutmeg Maple Butter Cookies, from smitten kitchen.com

• 1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)
• 1 large egg yolk
• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
• 1 1/4 teaspoon flaky salt or 1 teaspoon table salt

Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.

Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.

Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up.

Back to cold

We had the first lambs born on the farm last week. Alyssum had healthy triplets again, followed by Dell having a singlet and Fern with twins. There are 3 ewes left to lamb. The lambs are the most active at dawn and dusk. During the nap they often nap in the sun, huddled together. Hearing the first baas of the newborn lamb is sweet and they are a joy to watch.

The cold returned after a long ht spell. We had to recover crops that we protect from hard frosts and add many layers to our outfits. We hope that the rain returns with it!

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Celery
• Broccoli
• Celeriac
• Cabbage
• Beet
• Spinach
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Kale
• Radish
• Garlic
• Parsley, Dill, and Cilantro
• Revolution Bread is available

Creamy Cabbage Soup, from nytimes.com

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 russet potato, peeled and grated
• ¾ pound cabbage (about 1/2 medium head), cored and shredded
•  Salt to taste
• 5 cups water, chicken stock or vegetable stock
• 1 Parmesan rind
•  Freshly ground pepper to taste
• 2 cups milk
• 1 cup cheese
• 6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
•  Minced fresh herbs, such as dill or parsley

Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.

Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the cheese into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of herbs.

Window for wheat

We started discing 6 acres for wheat today. The ground has dried enough that we are able to drive in the fields. We are hopeful that there are many more rains to come and that the wheat will do well.

We are slowly weeding the garlic as we have time, as well as staying on top of the weeds in the high tunnels. The list of winter projects is slowly shrinking, although we have much more we would like to do! 

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Celery
• Broccoli
• Celeriac
• Cabbage
• Beet
• Spinach
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Brussel Sprouts
• Radish
• Garlic
• Parsley, Dill, and Cilantro
• Revolution Bread is available

Broccoli Parmesan Fritters, from smitten kitchen.com

• 8 ounces fresh broccoli (3 cups chopped)
• 1 large egg
• 1/2 cup (65 grams) all-purpose flour
• 1/3 cup (30 grams) finely grated parmesan cheese
• 1 small clove garlic, minced
• 1/2 teaspoon Kosher salt, plus more to taste
• A pinch of red pepper flakes or several grinds of black pepper
• Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.

In the greenhouse

In the greenhouse, we sowed sweet peppers and eggplants that will be planted in the high tunnels. Our sweet peppers and eggplants that go into the field will not be started for another six weeks; the tunnels will allow us to have the summer crops sooner we hope. We also started leeks for the field.

The two herds of cows are now mixed and split back into two groups: one is only bred cows and the other is steers and unbred heifers and cows. They blended easily. The sheep could begin lambing any day and the cows will start calving sometime in March.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Celery
• Kale
• Celeriac
• Cabbage
• Beet
• Spinach
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Rutabaga
• Radish
• Garlic
• Parsley and Cilantro
• Revolution Bread is available

Roasted Butternut Squash and Broccoli in Agrodolce

• 1 pound red sprouting broccoli, cut larger flowers into half or quarters
• 1 large butternut squash, cut into 1-inch slices, skin on , seeds discarded
• ¼ cup red wine vinegar
• 1 tablespoon sugar
• ½ medium red onion, sliced thinly
• ½ teaspoon red chili flakes
• 1 clove garlic, pounded
• ¼ cup fresh mint leaves
• Salt
• Extra Virgin Olive Oil 

Preheat oven to 400°F. 

Season the squash and broccoli lightly with salt, drizzle with olive oil and place in a single layer on separate cookie sheets, as the broccoli will cook faster than the squash.

Place vegetables into the preheated oven and cook, until tender and caramelized, about 15 minutes for the broccoli and 25 for the squash.

Meanwhile, stir together another ½ cup extra virgin olive oil, vinegar, sugar, onion, chili flakes, and garlic and season with salt.  

Check on the vegetables to make sure that they are browning evenly, rotating pans to control the heat.  When you are satisfied that they are cooked, remove from the oven and mix in a big bowl.  Pour marinade over and allow to sit for 20 minutes.  Taste and adjust seasoning as needed.

Garnish with torn mint leaves before serving.  

Weather change

With sun in the forecast for several days, our list of projects shifts to what we can sneak in during the break in rain. We hope it is a short break of course! The chickens are getting fresh straw. The garlic, strawberries, herbs and perennials need to be weeded. The grass around the herb garden and tunnels will be mowed. The last row cover and hoops will be pulled from the winter field. We are working to put up the tarps outside the chickens again, having purchased sturdier tarps that hopefully will survive the winds.

The winter we decided to purchase more Corriente cows to grow our herd. They arrived on Sunday night after dark, having spent 20 hours on the road from North Dakota. They are out on green grass now, adjusting to hills and us. Our old herd is grazing through the vegetable fields now, hopefully eating the mustard weeds before they go to seed. The two herds have seen each other from across the driveway and are quite curious about each other.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Spinach
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and Cilantro
• Revolution Bread is available

Grated Rutabaga with Parmesan, from marthastewart.com

• 2 tablespoons extra-virgin olive oil 
• 1 red onion, minced  
• 1/4 cup dry white wine 
• 1 pound rutabaga, peeled and coarsely grated (4 packed cups) 
• 1 cup chicken or vegetable broth 
• 1 tablespoon fresh thyme leaves 
• Kosher salt and freshly ground pepper 
• 2 tablespoons finely shredded Parmesan

Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.

Waking up

Each year during the window of time from around Thanksgiving to Oliver's birthday, which was yesterday, the farm feels like it enters its winter slumber. The day length drops below 10 hours, the nights become very cold, and the growth slows. Now as the days lengthen, the farm awakens.

The rain on Sunday night created more water in the drainages and puddles all around. The ground is nicely saturated but we do need more rain to fill the ponds. The two tunnels are now full of seed; we planted peas, lettuce mix, and more in the second tunnel last week. This week we are planting beets in the beds we have already harvested in the first one. We are continuing to clean up around the barns, build better irrigation storage, and tune equipment.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Vivid Choi
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley
• Revolution Bread is available

Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios, from smitten kitchen.com

Chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin

Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped

Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft.

Ordering seeds

For me the first step of planning the next growing season is ordering seeds. Last week I was immersed in the seed catalogues, imagining full fields of vegetables this coming summer. Some of the varieties I ordered are now standard, having found those that grow well, work in our system, and taste good.. For some crops we are still experimenting, having not found a variety that thrives. It is easy to get lost in the seed catalogue, reading all the dreamy descriptions of the varieties. Still I have learned to pick out words and descriptions that indicate what will be happy here and will suit our needs.

We also have been building an addition onto the shed that houses our irrigation pump so that our filters are also covered. We are working in the new tunnels to weed, prep beds, and sow more seeds this week. Last week we started seeds in the greenhouses again. It feels good to begin the cycle again but also hard to believe how fast it comes around!

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Tokyo Bekana
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley
• Revolution Bread is available

Moroccan Osso Buco, from foodiful.com.au

• ¼ cup plain flour
• 2 tbsp Moroccan seasoning
• Salt and pepper, to taste
• 8 pieces osso bucco (2.5 lbs)
• ¼ cup olive oil
• 2 onions, thickly sliced
• 3 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 cups beef stock
• 2 tbsp honey
• 1 bunch carrots, cut into 1 inch chunks
• 1 cinnamon stick
• 2 tbps preserved lemon

Combine flour, seasoning and salt and pepper in a large bowl. Dust veal pieces in flour mixture, one at a time, shaking off excess.

Heat 2 tbsps of the oil in a large, flameproof casserole dish (24-cup capacity) over a medium to high heat. Add veal in two batches. Cook for about 4 minutes on each side, or until browned. Remove.

Add remaining oil, onions and garlic to same dish. Cook, stirring occasionally, over a medium heat until soft. Add paste. Cook, stirring, for 1 minute. Stir in stock and honey. Return meat to dish with carrots, cinnamon stick, and lemon. Bring to boil. Cover with lid.

Cook in a moderately slow oven (160C) for about 2 hours, or until meat is tender and sauce is slightly thickened. Season.

Celery Root Remoulade, from davidlebovitz.com

• 1 cup (20g) mayonnaise, homemade or store-bought
• 2 1/2 tablespoons Dijon mustard
• 1 teaspoon of sea salt, plus more, to taste
• 2 tablespoons freshly-squeezed lemon juice
• freshly-ground black pepper
• 2 1/4 pounds (1kg) celery root

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

A good rain

It was refreshing to return home to wet fields and then to have more rain again yesterday and last night. The ponds are slowly starting to refill. The grass is growing again after stopping during the dry spell. The cows and sheep will be happy to start grazing after being fed our hay.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley
• Revolution Bread is available

Kale Sauce Pasta, from nytimes.com

• Kosher salt, to taste
• ¼ cup extra-virgin olive oil, plus more for serving
• 2 cloves garlic, smashed flat and peeled
• 1 pound lacinato kale, thick ribs removed
•  Freshly ground black pepper, to taste
• ½ pound pasta, like pappardelle or rigatoni
• ¾ cup coarsely grated Parmigiano- Reggiano

Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.

When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.

Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

Reflections

As this year closes and the season winds down, we have been looking back at the year, assessing what worked and did not, as well as beginning to look forward to the next season. Some of the crew left this week to begin their holidays, visiting family and friends. It does feel as if we are starting to slow down, finishing the last projects of the year.

The fields are beginning to dry out with the lack of rain and fog. We do hope for some rain soon!

We are closed next week and will reopen January 2nd. Thank you for your support!

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

Beet And Cheese Tart, from marthastewart.com

• All-purpose flour, for dusting 
• Pate Brisee 
• 1 1/2 pounds beets (without greens)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling 
• Coarse salt and freshly ground pepper 
• 1 pound fresh goat cheese, room temperature 
• Scant 1/2 cup ricotta cheese (4 ounces) 
• 2 teaspoon finely chopped fresh thyme, plus about 1 teaspoon whole leaves 
• 1/2 cup grated fontina cheese (about 2 ounces) 

1. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck overhang under to create a double thickness; press firmly against pan. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes. 

2. Line shell with parchment; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Remove weights and parchment. Transfer to a wire rack to cool completely. (Keep oven on.) 

3. Trim all but 1/2 inch of stems from beets; rinse well. Toss with oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil. Roast until beets are tender, 45 minutes to 1 hour. When cool enough to handle, peel beets with a paring knife. Cut into thin rounds. Raise heat to 425 degrees. 

4. Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread mixture over tart shell, filling all the way to edges. 

5. Arrange beets over cheese mixture, overlapping slices slightly and alternating colors, if possible. Lightly season with salt. Sprinkle fontina and whole thyme leaves on top. Lightly drizzle with oil, and season with pepper. Bake until golden brown, about 25 minutes. Serve warm.

Sun and frost

The stark difference between the morning crisp air and freezing temperatures and the midday heat is surprising. It is hard to believe it is December in the middle of the day right now. While we would love to see some rain on the horizon, we are taking advantage of the dry spell to continue to clean out the fields, bring in more storage crops, and to organize the barns. 

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

WATERMELON RADISH TOAST WITH MISO-HONEY BUTTER, from dishingupthedirt.com

• 2 watermelon radishes, thinly sliced
• 2 pieces of good quality bread
• 1-2 tablespoons minced parsley
• flakey sea salt

Prepare the miso honey butter. Place your bread in a toaster oven and toast until dark brown. Remove from the oven and slather with a healthy portion of the miso-honey butter and top with minced parsley and flakey sea salt.

MISO HONEY BUTTER

• 8 tablespoons unsalted butter (room temperature)
• 5 tablespoons white miso paste
• 4 tablespoons honey
• 2 tablespoons unseasoned rice vinegar

Whisk all the ingredients together until completely smooth and creamy. Taste for seasonings and adjust as necessary.