Summer

Saturday's heat brought explosive growth to the fields, and we are beginning to harvest more from them. The last beds of flowers will be planted this week, along with the fall leeks. We seeded our fall brassicas yesterday. The greenhouse is starting to fill again after being emptier for a few weeks. 

After the solstice, you can feel a shift as the rapid race towards long days declines again. For this place with its windier and colder spring, it feels that summer has finally arrived. 

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Spinach
• Arugula
• Carrot
• Beet
• Fresh Garlic
• Onion
• Kale
• Collards
• Lettuce
• Basil, Cilantro, and Dill
• Strawberries
• Ground peppers
• Revolution Bread is available.

Garlic Lime Lettuce Wraps, adapted from 101cookbooks.com

*These are vegetarian but you could add ground beef, or substitute ground beef for the rice.*

• 2 garlic cloves, peeled
• 1- inch segment of fresh ginger, peeled
• 1/2 cup almond, cashew, or coconut milk
• scant 1/4 teaspoon fine grain sea salt
• 1 1/2 cups / 6 ounces leftover rice 
• 1 teaspoon soy sauce or shoyu
• 1 tablespoon freshly squeezed lime juice
• 1 small cucumber, deseeded, and cut into 1/4-inch dice
• 1 small carrot, peeled and grated
• a handful of sliced herbs, cilantro, basil, mint
• 10 - 12 whole lettuce leaves, romaine, little gems, etc.

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two. Add the rice, stir, and allow it to heat.

In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. 

Sweet smelling hay

The barn is full of hay again, with the delicious smell filling the air. The cows are being sorted into two new groups this week: the breeding herd with the bull and then the remaining steers, heifers, and calves.

We hope to harvest the rest of the garlic this week, along with trellising tomatoes, weeding, and planting. The flowers in the perennial field are starting to bloom, attracting bees and more.

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Fennel
• Carrot
• Beet
• Fresh Garlic
• Onion
• Kale
• Chard
• Lettuce Mix
• Basil
• Strawberries
• Ground peppers
• Revolution Bread is available.

Rosemary Shortbread Cookies, adapted from nytimes.com

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon coarsely chopped fresh rosemary leaves
• 1/2 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into 32 pieces 
• 1/2 teaspoon flaky finishing salt (optional)

1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
2. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Garlic harvest

We are harvesting the first of our garlic this week, starting with the soft neck variety. It is our first truly successful crop of garlic and we are so excited. We rearranged the fields last fall so that the fall planted strawberries and garlic were in the loamy soils, rather than the clay. The garlic has flourished and it should be much easier to harvest as well!

The first of the summer crops are coming in from the tunnels but only in limited amounts. We tried to squeeze in as many plants as we could to have enough for all of us but we are still learning the capacity of the space.

The planting has slowed to a steady pace, while cultivation and hoeing are dire tasks. We also plan to trellis the peas this week, along with haying, spraying horn manure, and more.

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Fennel
• Turnips
• Spinach
• Fresh Garlic
• Garlic Scapes
• Arugula
• Lettuce
• Basil and cilantro
• Strawberries
• Ground peppers

Fennel Rice, adapted from nytimes.com

• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 pound fennel (2 medium bulbs), trimmed, cored and diced small
•  Salt to taste
• 1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
• 2 ½ cups water
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
•  Freshly ground pepper

Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in rice or bulgur and stir to coat with olive oil.

Add water, salt, pepper, and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover, sprinkle in mint and cilantro, and then place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Full fields

The fields are almost fully planted, with crops or summer cover. We have a moment now to tackle bigger weeding projects in the strawberries and asparagus, as well as honing our tractor cultivation. The chicks are ready to move to a larger space and we are working to update their coop. We cut hay last Friday and will start to bring it in soon.

This week's pick list:

• Summer squash
• Cucumber
• Spinach
• Fennel
• Radish
• Scallions
• Green Garlic
• Arugula
• Lettuce
• Basil
• Strawberries
• Ground peppers

Simplest Strawberry Tart, from nytimes.com

FOR THE RYE CRUST:

• ⅔ cup/85 grams all-purpose flour
• ⅔ cup/85 grams rye flour
• ½ teaspoon salt
• 1 ½ teaspoons apple cider vinegar
• 9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten, for egg wash

FOR THE TART:

• 1 cup/225 grams mascarpone, at room temperature
• 3 tablespoons granulated sugar
• 1 pound/450 grams small, sweet strawberries
• 3 tablespoons high-quality strawberry jam

1. Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
2. Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
3. Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
4. Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
5. Position a rack in the center of the oven and heat to 400 degrees.
6. On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
7. Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
8. Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
9. Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

Celebrations

We had fun celebrating the wedding of Jesse and Celeste all together this Saturday, meeting Jesse's extended family and friends. The hay barn was filled with good cheer, dancing, and delicious food.

We took a small break from planting yesterday to cultivate and prep more beds. This week the winter squash, peppers, and eggplants will be planted, along with celeriac and brussel sprouts. 

This week's pick list:

• Potatoes
• Spinach
• Fennel
• Turnips
• Scallions
• Green Garlic
• Cabbage
• Lettuce
• Cilantro and dill
• Strawberries
• Ground peppers
• Revolution Bread is available

Curried Egg Salad, adapted from nytimes.com

• 4 hard-boiled eggs, peeled
• 1 teaspoon plain 2-percent-fat Greek yogurt
• 1/4 teaspoon extra virgin olive oil
• 2 teaspoons lemon juice, or to taste
• 1/2 teaspoon finely grated lemon zest
• 1/4  teaspoon ground chile powderteaspoon , or to taste
• 1/4 teaspoon sherry vinegar, or to taste
• 1/3 teaspoon curry powder, or to taste
• Chopped cilantro
•  Kosher salt

Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, ground chiles, vinegar, curry powder, and cilantro. Season with a pinch of kosher salt.

Mix well and adjust seasonings as needed. 

Tall grass

The grass is so tall in some fields that you can barely see the cows as they first walk into it. Quickly they eat it down but the sight of their horns gliding through the still green grass is stunning.

The last irrigation headers are going into the fields this week and we are working to plant onions, tomatoes, and cucumbers, as well as our first rounds of flowers. We are also planting a summer cover crop of buckwheat in the open beds. The sheep will be sheared this Friday.

This week's pick list:

• Carrots
• Arugula
• Fennel
• Radishes
• Scallions
• Green Garlic
• Pac Choy
• Lettuce
• Cilantro
• Strawberries
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Roasted Radishes with Radish Greens, from bonapetit.com

• 3 bunches small radishes with greens attached
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. 

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

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.