Seeds

In the wake of more devastating fires, we are struggling to process these events and know how to move forward. Our thoughts are with those that have experienced loss.

In addition, the dry yet extremely cold conditions are taking a toll on the plants and us. The frost killed not only the few remaining summer plants but the beautiful peas as well. And still this week we are seeding our final fields with cover crop, hoping that the rain predicted for next week will arrive to refresh and nourish us all. We find solace in the new beginnings that the seeds represent and in our relationships with each other and you. We hope that the small steps we take to care for the Earth will make a difference.

This week’s pick list:

• Lettuce

• Broccoli

• Brussel sprouts

• Green chiles

• Onions

• Beets

• Chard

• Cabbage

• Radishes

• Leek

• Carrots

• Frisee, Escarole, Sugarloaf, and Radicchio

• Garlic

• Kale

• Turnips

• Potatoes

• Cauliflower

• Winter squash

• Rutabaga

• Parsnip

• Parsley

• Revolution Bread is available.

Roast Parsnips and Kale with Stilton, from ottolenghi.co.uk

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges 
3 red onions, peeled and cut into 3cm-wide wedges
60 ml olive oil
3 garlic cloves, peeled and crushed
5 g picked thyme leaves
Salt and freshly ground black pepper
220g kale, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices 
80g stilton, roughly crumbled into 1cm pieces

For the dressing
115 g pickled walnuts, roughly chopped, plus 3 tbsp pickling liquor
60 g walnuts, roughly chopped
15 g parsley leaves, roughly chopped
2 tbsp olive oil

Heat the oven to 220C/425F/gas mark 7. Put the parsnips and onions in a medium bowl with two tablespoons of oil, two garlic cloves, the thyme, half a teaspoon of salt and lots of pepper. Spread out on a large oven tray lined with greaseproof paper. Put the artichokes on a separate lined tray, mixed with a tablespoon of oil, a quarter-teaspoon of salt and plenty of pepper. Roast both trays for 20 minutes, until the parsnips and onions are cooked and caramelised, and the artichokes are just cooked through, then tip both into a large bowl and keep warm.

Mix the dressing ingredients with a third of a teaspoon of salt and set aside until required.

Bring a medium saucepan of water to a boil, add the cavolo nero and blanch for two minutes. Drain, refresh under cold water and pat dry.

Put the final tablespoon of oil in a large frying pan on a high heat, then fry the remaining garlic clove until just starting to brown; about 30 seconds. Add the cavolo nero and an eighth of a teaspoon of salt, and fry for four to five minutes, stirring often, until it starts to brown. Add to the veg bowl and, just before serving, gently mix in the dressing. Spread out on a large platter, sprinkle over the stilton and take to the table.

Garlic

We are planting the garlic this week, using our own seed for the first time! We are happy with the varieties we choose last year and are looking forward to seeing how the adapt to our climate as we save the seed each year.

This Saturday’s celebration of the harvest was delightful. It was lovely to come together as a community to make beautiful wreaths and pouches, to eat delicious food, and to give our thanks to the land for the bounty of the summer.

Frisee, Escarole, Sugarloaf, and Radicchio

• Lettuce

• Broccoli

• Scallions

• Collards

• Sweet peppers

• Green chiles

• Onions

• Beets

• Chard

• Cabbage

• Radishes

• Leek

• Carrots

• Garlic

• Kale

• Turnips

• Peas

• Potatoes

• Cauliflower

• Winter squash

• Rutabaga

• Parsnip

• Parsley

• Revolution Bread is available.

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell

• 2 cups pumpkin puree (see below for recipe)

• 2 eggs

• 1 cup milk

• 1/2 cup maple syrup

• 1 Tablespooon flour

• 2 teaspoons ground cinnamon

• 1 teaspoon each ground ginger and nutmeg

• 1/4 teaspoon clove

• 1/2 teaspoon salt

1. Preheat the oven to 325 degrees.

2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.

3. Pour the filling into the pie shell and bake for about an hour or until the center is set. I place an empty sheet pan on the oven rack above the pies so that the crust does not burn.

Pumpkin Puree *I make this at least a day in advance.*

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.

2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.

3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.

4. Roast until very soft.

5. Remove skins and puree the pumpkin in a food processor.

6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.

Cleaning up

We started planting strawberries yesterday but the wind had other plans. We got 6 beds of plastic laid before it was too breezy to continue. We did plant those 6 beds and will finish the rest on Thursday. We are also focusing on tidying up the barns and farm yard in preparation for the Fall Harvest festival this Saturday 11 to 3 pm. We look forward to celebrating the growing season with you!

This week's pick list:

• Frisee, Escarole, Sugarloaf, and Radicchio

• Lettuce

• Broccoli

• Celery

• Collards

• Cucumbers

• Tomato

• Sweet peppers

• Green chiles

• Onions

• Beets

• Chard

• Cabbage

• Radishes

• Leek

• Carrots

• Garlic

• Kale

• Turnips

• Peas

• Potatoes

• Cauliflower

• Winter squash

• Rutabaga

• Parsnip

• Parsley and Cilantro

• Revolution Bread is available.

Roasted Cauliflower with Pepitas, Brown Butter, and Lime, from smittenkitchen.com

• 2 tablespoons (30 ml) olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 1 large or 2 small heads of cauliflower (about 2 1/4 to 2 3/4 pounds)

• 2 tablespoons (30 grams) unsalted butter

• 1/4 cup (30 grams) hulled pumpkin seeds (sold as pepitas) (see note above)

• 1/2 teaspoon crushed red pepper flakes, or less to taste

• Juice of half a lime (about 1 tablespoon)

• Handful chopped fresh cilantro, parsley or chives
  

Heat oven to 450°F. Coat a large rimmed baking sheet with just over 1 tablespoon of the olive oil. Sprinkle the sheet with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheet, then drizzle with remaining scant 1 tablespoon olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.

While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.

Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.

Turning over

We are harvesting the last of the roots today: the insane parsnips that have been such a struggle to get out of the ground. The coolers are full of roots we hope will last all winter. We sadly pulled up the strawberries yesterday to prepare to mow the whole field tomorrow. Even though there is no rain in the forecast we are working hard to clear out the fields and plant the cover crops. We are hoping for the water to come soon! We are also getting ready to plant the strawberries and garlic for next year.

This week's pick list:

• Frisee, Escarole, Sugarloaf, and Radicchio

• Summer squash

• Collards

• Celery

• Cucumber

• Broccoli

• Tomato

• Hot peppers

• Sweet peppers

• Onions

• Beets

• Chard

• Cabbage

• Radishes

• Leek

• Carrots

• Garlic

• Kale

• Turnips

• Peas

• Potatoes

• Cauliflower

• Winter squash

• Rutabaga

• Parsnip

• Cilantro, Parsley, and Dill

• Revolution Bread is available.

GINGER BEET MUFFINS, from dishingupthedirt.com

• 2 cups flour

• 1/2 teaspoon fine sea salt

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• pinch of cloves

• 1/2 cup unsweetened shredded coconut

• 3 eggs

• 1/2 cup melted coconut oil

• 1/2 cup honey

• 1 tablespoon freshly grated ginger

• 1 cup peeled and grated beets

• 1/2 cup raisins

Preheat the oven to 350F. Lightly grease a standard 12 cup muffin tin and set aside.

In a large bowl combine the flour, salt, baking soda, cinnamon, ground ginger, cloves and shredded coconut.

In a separate bowl whisk together the eggs, melted coconut oil, honey and grated ginger. Gently fold in the shredded beets and raisins. Pour the wet ingredients into the bowl with the dry ingredients and mix well.

Divide the batter between the muffin tins and bake in the oven until lightly browned and a toothpick comes out clean when inserted in the center of a muffin. About 18 minutes.

Change

The past two mornings have been quite chilly with patches of frost across the farm. This morning we had to wait to harvest until the frost had melted. It has not been cold enough to kill the tender crops but it is a gentle reminder of what is coming and their production will definitely slow. We preharvested the last few heirloom and early girl tomatoes yesterday before removing the twine holding them up and pulling the t posts. We will harvest all the peppers off the plants today. The field they are all in should be empty and ready to till next week.

We planted the winter lettuce, fennel, and pac choy into the first tunnel yesterday. We also tilled the second tunnel and will seed it to spinach and more in a few weeks. We rented an extra cooler to store the bounty of potatoes, carrots, and more that we have this year.

Fall festival is Saturday November 3rd from 11 to 3!

This week's pick list:

• Summer squash

• Collards

• Celery

• Cucumber

• Broccoli

• Tomato

• Hot peppers

• Sweet peppers

• Onions

• Beets

• Chard

• Cabbage

• Melon

• Leek

• Carrots

• Garlic

• Kale

• Lettuce

• Peas

• Potatoes

• Cauliflower

• Winter squash

• Rutabaga

• Parsnip

• Cilantro, Parsley, and Dill

• Pick your own Strawberries and more…..

• Revolution Bread is available.

We have so many beautiful green chiles! They are great to roast, freeze, and use all winter.

Green Chile Sour Cream Dip

• 1 heaping cup sour cream

• 2 oz cream cheese, softened

• 1/2 heaping cup roasted & peeled green chile

• 1/2 teaspoon salt, to taste

• 1/4 teaspoon cumin

Combine all ingredients in a blender or food processor.  Refrigerate to blend flavors at least 1 hour, preferably a few hours or overnight. 

New Mexico Green Chile Sauce

• 1/2 up chopped onion

• 1 clove garlic, minced

• 1 Tablespoon olive oil

• 1 Tablespoon flour

• 1/2 cup chicken stock

• 2 cups chopped green chile (roasted, peeled & seeded)

• 1/2 teaspoon cumin

• 1 teaspoon oregano

• salt to taste

Heat the oil and saute onions until transluscent, add garlic and cook until softened. Stir in flour, oregano, cumin and salt and pepper and cook 2 minutes. Slowly add stock and whisk until smooth. Add the chile. Cover and simmer at least 30 minutes stirring occasionally.

Add water or stock if sauce gets too thick. Makes about 3 cups.  

Carrots

We harvested most of our storage carrots yesterday with the help of a crew from the Graton Day Labor Center. They grew beautifully and we have so many! We are struggling to figure out where to put them. We have three varieties this year. The first is Yaya, which we have been eating all summer and is sweet straight out of the soil. For longer storage we grew Miami again, which flavor improves with time, and Negovia, which we are growing for the first time but has a lovely floral flavor. When we did our field walk a few weeks again and tasted all of them, it was incredible the difference!

The green grass is sprouting up everywhere, thanks to the soaking rain and warm weather. Each day you can see the rapid growth and it is exciting to imagine green hills again.

This week's pick list:

• Summer squash

• Collards

• Celery

• Cucumber

• Broccoli

• Tomato

• Hot peppers

• Sweet peppers

• Onions

• Beets

• Chard

• Kohlrabi

• Cabbage

• Melon

• Leek

• Carrots

• Garlic

• Kale

• Lettuce

• Snap peas

• Potatoes

• Radish

• Winter squash

• Basil, Cilantro, Parsley, and Dill

• Pick your own Strawberries and more…..

• Revolution Bread is available.

Streusel Carrot Muffins, from good to the grain by Kim Boyce

For the streusel topping

• 1/2 cup flour

• 2 tablespoons dark brown sugar

• 1 tablespoon sugar

• 1/8 teaspoon kosher salt

• 3 tablespoons cold unsalted butter, cut into 1/4-inch pieces

For muffins

• Butter, for the tins

• 2 cup flour

• 1/3 cup dark brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon ground allspice

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1 1/2 cups coarsely grated carrots, about 2 medium

• 2 ounces (1/2 stick) unsalted butter, melted and cooled slightly

• 1 cup buttermilk (or 1/4 cup yogurt and 3/4 cup milk)

• 1 large egg

Make the streusel topping

1. Measure the flour, oat bran, sugars, and salt into a bowl. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.

Make the carrot muffins

2. Preheat the oven to 350°F (176 °C). Rub the muffin tins with the butter.

3. Sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon into a large bowl. Stir the carrots into the dry ingredients.

4. In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.

5. Scoop the batter into 8 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.

6. Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (twist a single muffin out of the pan to check). Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These are best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.

October Rain

To hear the rain outside is beautiful. It is a relief to know it has returned and signals a large shift on the farm. We seeded as much cover crop as we could before the rains and hope to get some in the soft soil as soon as it stops raining. The winter squash is safely in the barn. We will begin brining in all the other storage crops this week, continuing for the next 2 weeks as well.

The rain usually revives some crops and is the end of others. It is too soon to know how some of the summer crops will recover but we do hope to harvest tomatoes for 2 more weeks or so. We harvested them yesterday in anticipation of the rain. We will only offer the strawberries as you pick now, as we need to turn our attention to other crops.

Please put the following dates on your calendars:

• Yoga in the barn Wednesday October 10th

• Fall Harvest Festival Saturday November 3rd

This week's pick list:

• Summer squash

• Collards

• Celery

• Cucumber

• Eggplant

• Tomato

• Hot peppers

• Sweet peppers

• Onions

• Beets

• Chard

• Kohlrabi

• Fennel

• Melon

• Leek

• Carrots

• Garlic

• Spinach

• Lettuce

• Potatoes

• Radish

• Winter squash

• Basil, Cilantro, Parsley, and Dill

• Pick your own Strawberries and more…..

• Revolution Bread is available.

Beth's Partially Fermented Salsa (eaten at the Fall Equinox potluck...)

You will need:

• 1/2 gallon glass mason jar

• Non-iodized salt like sea salt

• Food processor or blender

• At least four days for the fermentation process for phase one.

Phase one:

Collect carrots and jalapeño peppers from your CSA haul (I like a combination of the white and green varieties). Resist the urge to wash them, as beneficial starter yeasts and bacteria from the farm will accelerate your at-home ferment. Big temperature fluctuations will damage lactobacillus (your fermentation bacteria), so be wary not to store your ferment in space that gets very cold or hot over the course of the day, or if the weather is on course to change dramatically outside. Thinly dice carrots and peppers in equal measure and stuff your jar just over half way full. Cover the vegetable with about two inches of water (distilled or well) and add enough non-iodized salt so that the liquid tastes like ocean water.The ferment needs oxogen, so cover with loosely woven cloth — or with a jar, I find an old sock works great. Leave your jar on the counter out of the sunlight and wait. After a day I like to pop on a lid and give the jar a good shaking — if things are going well the liquid will foam up start to smell sour. Taste the water to make sure the liquid leached from the veggies has not diluted the salt water — adjust the salt (add more) to maintain its ocean flavor. By day four I’m usually satisfied with the flavor of the ferment, but it won’t hurt things to go on for the course of the week.

Phase two:

Collect onion, tomato, cilantro, and garlic from CSA. The salsa will be 50/50 fresh to fermented ingredients — keep in mind that you can refrigerate the carrots and peppers to stall the ferment and make small batches of fresh salsa for up to a month with your weekly tomato rations. Scoop a percentage of carrots and peppers from your finished ferment and process in either a blender or food processor. Dice up your favorite tomatoes with your preferred amount of fresh garlic, onion, and cilantro, and blend with the ferment. Now eat!

Bonus eats:

The spicy sour fermentation liquid left over in your jar makes rad salad dressing or extra special Bloody Mary mix.

Field helpers

Margrethe, Oliver, and Teddy are on their three week fall break, and thus mostly joining us in the field to help. The projects at this time of year are often large and we work all together to accomplish them rather than splitting apart to work in pairs on many tasks. This week we are baling straw to use in the winter chicken yard, as well as harvesting the winter squash. We cut the squash yesterday and will let it sit for a few days, allowing the stems to dry before we load them into the large wooden storage bins. We are also planning the last two beds in the field and starting to prep the ground for next year’s strawberries and garlic.

Thank you to everyone who came out to help with trimming the garlic last Thursday! We were able to finish the task and enjoyed the time with members as well. Thank you as well to those who joined us for the potluck, for the delicious food, and wishes for the fall harvest.

This week's pick list:

• Summer squash

• Cabbage

• Celery

• Cucumber

• Eggplant

• Tomato

• Hot peppers

• Sweet peppers

• Spring onions

• Beets

• Chard

• Kohlrabi

• Fennel

• Melon

• Corn

• Carrots

• Garlic

• Arugula

• Lettuce

• Potatoes

• Radish

• Turnip

• Basil, Cilantro, Parsley, and Dill

• Strawberries

• Revolution Bread is available.

Basque Potato and Pepper Tortilla, from saveur.com

• 2⁄3 cup plus 2 Tbsp. extra-virgin olive oil

• 2 medium yellow onions, quartered and thinly sliced

• 1 1⁄2 tsp. kosher salt

• 2 lb. large potatoes (about 6 large potatoes), peeled and sliced 1⁄8 inch thick

• 2 large red bell peppers, thinly sliced (3 1⁄2 cups)

• 1⁄4 tsp. freshly ground black pepper

• 10 large eggs

• 8-10 thin slices firm sheep's milk cheese, such as Ossau-Iraty or Manchego (optional)

• 8-10 thin slices jambon de Bayonne, serrano ham, or prosciutto (optional)

In a large ovenproof nonstick or cast-iron skillet, warm 1⁄3 cup oil over medium-high heat. Add the onion and 1⁄4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Add the potatoes, bell peppers, another 1⁄3 cup oil, 1⁄2 teaspoon salt, and the black pepper and cook until the oil begins to simmer. Lower the heat to medium and cook, stirring occasionally, until the potatoes are tender and lightly browned in places, about 20 minutes.

Transfer the vegetables to a large bowl and let cool slightly. Meanwhile, rinse out the skillet; dry and place back on the stove.

Preheat the oven to 450°. In a large bowl, beat the eggs until foamy; season with 3⁄4 teaspoon kosher salt. Add the beaten eggs to the vegetables and stir gently to combine.

In the skillet, heat 2 tablespoons olive oil over medium heat. Add the egg-vegetable mixture and cook, stirring a little at first to let more of the egg touch the surface of the pan, until the eggs begin to set on the bottom, about 2 minutes. Spread the vegetables into an even layer at the top, and reduce the heat to medium. Cook the tortilla, shaking the skillet occasionally to prevent the eggs from sticking, until the eggs are halfway cooked, about 5 minutes. Transfer the skillet to the oven and cook until the top of tortilla is just set, 3-4 minutes. Turn the heat to broil and cook until the top is beginning to lightly brown in places and the tortilla seems fully set when the pan is shaken, 2-4 minutes. Remove the skillet and quickly place a large ovenproof plate over the top. Carefully invert or slide the tortilla onto the plate and either enjoy immediately with the ham and cheese on the side, or let cool slightly in order to stuff the tortilla.

If stuffing, use a long serrated knife to slice the cooled tortilla horizontally in half. Gently and carefully pull back half of the top piece, then cover the bottom half of the tortilla with a layer of cheese, followed by a layer of ham. Sandwich the ham and cheese with the top half of the tortilla. Repeat on the remaining side. Cut into wedges and serve.

Moving the tunnels

We are moving the first of the tunnels this week in preparation for the winter planting. We have removed all the trellising from the tomatoes and cucumbers, as well as the irrigation. We are working to take off the doors and to brace it so that we can pull it forward with the tractor. The ground that we have grown on for a year will be covered cropped and allowed to rest for a year, and the new ground will be planted in a month or so. It was amazing to see how much food was produced from that small space in one year!

This week's pick list:

• Summer squash

• Spinach

• Celery

• Cucumber

• Eggplant

• Tomato

• Hot peppers

• Spring onions

• Beets

• Chard

• Kohlrabi

• Fennel

• Melon

• Corn

• Carrots

• Garlic

• Scallions

• Lettuce

• Potatoes

• Basil, Cilantro, Parsley, and Dill

• Strawberries

• Revolution Bread is available.

Corn Cardamom Custard Tart

This is a versatile custard that I can bake as a tart or a pie — or skip the pastry entirely and bake in a ramekin. Roasting the corn kernels amplifies its sweetness and introduces a tiny hint of caramelization that pairs well with the cool cardamom infused into the custard.

Makes one 9-inch tart

• The dough

• ¼ cup unsalted butter softened to room temperature, plus 1 tablespoon

• ¼ cup sugar

• 1 large egg, lightly beaten

• Seeds from 2 green cardamom pods, ground (see Note)

• ¾ cup all-purpose flour, plus a little extra for dusting the pan

• ¾ cup medium-grind cornmeal

• ¼ teaspoon fine sea salt

The custard

• 4 cups sweet corn kernels, frozen or fresh (about 4 corn cobs)

• 1 teaspoon olive oil

• 1 cup whole milk

• ½ cup creme fraiche

• 6 tablespoons unsalted butter

• Seeds from 3 green cardamom pods, ground

• ½ cup sugar

• 4 large egg yolks

Make the dough: Melt 1 tablespoon of butter and lightly grease a 9-inch tart shell using a pastry brush. Dust the greased pan with 1 tablespoon of flour, shaking off any excess.

Place the ¼ cup of butter and sugar in the bowl of a stand mixer outfitted with a paddle attachment. Beat at low speed for 7 to 8 minutes, stopping the mixer at 1-minute intervals to scrape the sides of the bowl with a spatula. The mixture will be whitish in color when done.

Add the egg and cardamom to the bowl and continue to mix on low speed for 3 to 4 minutes until light and fluffy. Scrape the sides of the bowl with a spatula. Add the flour, cornmeal and salt and mix on low speed until combined for about 1 to 1½ minutes. Remove the dough and transfer to the center of the prepared tart pan. Place a large piece of parchment paper or plastic wrap on the surface of the dough and, using your fingers or a small flat bowl, spread the dough to cover the inside of the pan and sides. Refrigerate the tart for at least 1 hour. This can also be prepared a day ahead, wrapped in plastic film and refrigerated.

Make the custard: Preheat the oven to 425 degrees.

Mix the corn with the oil, spread on a baking sheet and roast for about 12 to 15 minutes until the kernels start to brown a little. Remove from heat and transfer to a blender. Add the milk and blend on high speed for a few seconds until just smooth. Pour the liquid through a fine-mesh sieve set over a large bowl to remove any last bits of corn, pressing with a spoon to extract as much liquid as you can. Discard the solids left behind in the sieve. Whisk the creme fraiche into the liquid corn mixture to combine evenly.

Melt the butter in a large thick-bottom saucepan on medium heat. Stir in the cardamom and cook for 30 seconds until you just start to smell the aroma. Remove the saucepan from heat and whisk in the sugar and the yolks until smooth. Return the saucepan to the stove and continue to stir while adding the corn mixture. Stir constantly, about 15 minutes, scraping the sides of the saucepan, until the mixture is thickened. The custard is ready when a finger run across the back of a spoon coated in the liquid leaves a clear trail. 

Remove the parchment from the chilled tart shell and fill the shell with pie beads or dried beans. Bake for 10 minutes.

Reduce the heat to 350 degrees. Remove the tart pan from the oven. Remove the beads and pour the warm custard into the center of the pan. Return it to the oven and bake for about 15 to 20 minutes, until the custard starts to firm up and jiggles slightly in the center but is no longer liquid. Resist the urge to overbake the custard or it can crack. Remove the tart from the oven and allow it to cool on a wire rack for at least 2 hours or until room temperature. You can also chill the tart in the refrigerator overnight before serving. Using a sharp serrated knife to cut slices.

Note: Cardamom is available in two distinct varieties, and they cannot be used interchangeably in most cases. The larger black pod with a camphor-like scent is usually used in savory preparations, while the much smaller green pod smells more mintlike and nutty and is used to season both sweet and savory dishes. Inside the tiny pod are tiny seeds that are usually crushed using a mortar and pestle or a spice mill to help extract the essential oils trapped inside. Because cardamom creates a cooling sensation, it works extremely well in desserts like ice creams and pastries, especially those that are served cool or at room temperature.

Watching

As we move through September, the pressure to begin the fall harvest builds. I find myself watching the crops daily, wondering how the timing will work out and hoping that most will ripen. The potatoes have almost completely died back and should be ready to harvest soon. The yellow storage onions have not yet senesced but we do still have time. The winter squash has started to die back as well.

In the meantime we are also hoping that the tomatoes and peppers will truly begin to turn but the weather has been so cold. It may be the year of green tomatoes! We are focusing on hoeing this week, trying to give the fall and winter crops a good start before the glorious rains come making it harder for us to weed.

This week's pick list:

• Summer squash

• Cabbage

• Celery

• Cucumber

• Eggplant

• Tomato

• Collards

• Hot peppers

• Spring onions

• Beets

• Chard

• Kohlrabi

• Fennel

• Melon

• Corn

• Carrots

• Garlic

• Scallions

• Lettuce

• Potatoes

• Basil, Cilantro, Parsley, and Dill

• Strawberries

• Revolution Bread is available.

Summer Melon Salad, from 101cookbooks.com

• 1 honeydew, cantaloupe, piel de sapo, or other musk melon

• 1/2 cup finely sliced scallions

• 2 tablespoons sake

• 1 serrano chile, minced

• a handful fresh cilantro leaves

• 1/3 cup loosely chopped, toasted almonds

• generous pinch of salt

• to serve (opt): dollops of salted creme fraiche, sprigs of basil leaves and flowers

Cut the melon in half and use a spoon to remove seeds. Use a mellon baller to scoop out balls of melon flesh. Alternately, cut the melon into wedges, peel, then cut into bite-sized pieces.

Gently toss the scallions, sake, chile, cilantro, almonds, and salt. Refrigerate, and let stand for 15 minutes, or, cover and chill for up to a few hours. Just before serving dollop with a bit of salted creme fraiche, and basil leaves.

Farm from above

The kids and I walked to the pond this weekend to take a quick dip in the pond and to see the water level. While it has dropped significantly, it is not more than last year, even though we have used more overhead irrigation. On the way back, we climbed the hill behind our house to pick blackberries that grow out of the spring. I also enjoy the new perspective you see of the farm and the valley from being slightly higher.

We are planting winter chicories this week, along with the last sprouting broccoli and kohlrabi. We have our last seeding of lettuce and scallions in the greenhouse. There are too many beds to hoe at the moment and we are hopeful we can get to all of them, plus harvest red onions and try to finish cleaning the mountain of beautiful garlic we have!

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Tomato
• Sweet peppers
• Hot peppers
• Spring onions
• Beets
• Chard
• Kohlrabi
• Fennel
• Melon
• Corn
• Carrots
• Garlic
• Scallions
• Lettuce
• Potatoes
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Creamed Corn without the Cream, from nytimes.com

• 4 large ears of corn, husked
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallot or red onion (optional)
•  Salt to taste
• 2 to 3 teaspoons minced fresh herbs such as sage, tarragon, thyme, chives (optional)

Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.

Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.

End of August

The summer crops are slowly ripening; you can see the reds and yellows peeking through the green. The cool mornings are a blessing when harvesting greens but seem out of place as we bring in watermelons and corn. We are planting kale and broccoli in the winter field. We covered the winter leek and onion beds with straw. We truly need to clean the garlic this week as the red storage onions are ready!

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Tomato
• Sweet peppers
• Hot peppers
• Spring onions
• Beets
• Chard
• Kohlrabi
• Fennel
• Melon
• Corn
• Carrots
• Garlic
• Cabbage
• Scallions
• Collards
• Lettuce
• Potatoes
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Tahini Parsley Dressing from ottolenghi.co.uk

• 150ml tahini
• 70ml lemon juice
• 150ml water
• 1 clove of garlic, crushed
• 30g flat-leaf parsley (if making by hand, it should be finely chopped)
• Salt

To make by hand, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl - you're aiming for a creamy, smooth texture. If it's too thick, add more water. Stir in the chopped parsley and taste; add salt if needed.

If using a food processor or a blender, put in all the ingredients except the parsley and process until smooth. Add more water if needed. Throw in the parsley and pulse for a second or two. Add salt if needed. This will keep in the fridge for three days.

Muted landscape

Besides the splashes of green from our growing fields and tree, the landscape is uniformly gold and brown. We laugh that Rosie, plus the sheep, just blend right in this time of year.

We sowed the last succession in the tunnels yesterday. In a month or so, we will move them forward to a new spot and give the current spot a rest. We are planting our first round of fall chicories, as well as our winter leeks and chard. 

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Tomato
• Sweet peppers
• Hot peppers
• Arugula
• Spring onions
• Beets
• Chard
• Kohlrabi
• Fennel
• Melon
• Corn
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Potatoes
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Fresh Corn Cakes

• 1 cup fresh cron kernels (about 2 ears)
• 1/4 cup chopped green onions
• 4 Tbsp. oil
• 2 large eggs, separated
• 1/4 cup each flour and cornmeal
• 1/2 tsp salt
• 1/4 tsp black pepper

Pulse corn and green onions in a blender or food processor until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp oil and egg yolks.

Combine flour, cornmeal, salt, and pepper in a small bowl. Add to corn mixture and mix thoroughly but gently.

Whisk or beat in a large bowl until soft peaks form. Fold into corn mixture.

Heat 1 tbsp oil over medium high heat in a large frying pan. Working in batches, drop large spoonfuls of corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining mixture the same way, adding oil as necessary.

Roots

We dug our first potatoes yesterday and were pleasantly surprised by how enormous and abundant they were! We are seeding our winter carrots and beets this week, as well as our fall turnips and radishes. The last of fall broccoli and cauliflowers are being planted.

We are cleaning the garlic to make room for the onions that are starting to senesce!

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Tomato
• Sweet peppers
• Hot peppers
• Spinach
• Spring onions
• Beets
• Chard
• Scallions
• Fennel
• Melon
• Corn
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Potatoes
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Bacon Corn Hash from smittenkitchen.com

Makes 4 to 5 cups

• 1/2 pound thick-cut bacon, cut into small dice
• 1 pound potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
• Salt and freshly ground black pepper
• 4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
• 1 bundle scallions, thinly sliced

Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

If your bacon is like mine, you’ll be left with a spectacular amount of fat behind. You’ll be tempted to drain it off. May I ask you not to? The potatoes that cook in this will be gorgeous and you will have a chance to remove this extra in a bit. It will mostly stay in the pan.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat. I won’t tell you how much I was able to remove but it rhymes with shmoo to shmee shmablespoons. If you save it, you can use it to fry an egg in a bit.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Strawberry love

We are giving the strawberries much needed attention this week. We trim off any side shoots they have made, encouraging them to focus on making fruit. As there are many rows of them, it is a big job. It is sometimes hard to find a window to tackle it. 

Seth and I are visiting Seth's family in Maine this week: enjoying the beach and returning to some of our favorite places, including to where we got engaged! We are grateful to the crew for the opportunity to go and for caring for the farm with skill and thoughtfulness. 

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Tomato
• Sweet peppers
• Hot peppers
• Green beans
• Spring onions
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Cabbage
• Kohlrabi
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Radish
• Turnip
• Arugula
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Herb Omelet Pita Sandwich, from nytimes.com

FOR THE CHOPPED SALAD:

• 1 cup diced tomato, in 1/4-inch cubes, a mix of red or yellow, if possible
• 1 cup diced cucumber, in 1/4-inch cubes
• ½ cup finely diced onion
• 2 cups cooked chickpeas
•  Salt and pepper
•  Pinch of red-pepper flakes

FOR THE YOGURT SAUCE:

• 2 tablespoons tahini
• ½ teaspoon finely grated garlic (about 2 cloves)
• 2 tablespoons lemon juice
• 2 cups plain whole-milk yogurt
•  Salt, to taste

FOR THE OMELET:

• ½ cup chopped scallions
• 1 cup chopped dill
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 4 large eggs, beaten
•  Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 4 to 6 large pita flatbreads, warmed

Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.

Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.

Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Season well with salt and pepper.

Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.

To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.

Blessing the water

We had a lovely time this Saturday swimming in the pond and sharing delicious food together. We are grateful for the large pond, both to cool off in on hot days and to grow our food!

The last big sowing is being seeded in the greenhouse this week; it is filling up again as we prepare for fall and winter. The first plants are going in the winter field: cabbage, brussel sprouts, and cauliflower. We are running out of the space and will begin to recycle beds we have already grown in to fit the remaining plantings. 

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Spinach
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Cabbage
• Kohlrabi
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Fruit from Filigreen Farm is available.

Chocolate Beet Cake, from food52.com

• 8 ounces fresh beets
• 7 ounces fine dark chocolate (70%)
• 1/4 cup hot espresso
• 3/4 cup 
• 2 tablespoons butter
• 1c up 
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons baking powder
• 3 tablespoons good quality cocoa powder
• 5 eggs
• 1 cup sugar
• 1 splash Crème fraîche and poppy seeds, to serve

Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350° F.

1. Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
2. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir. 
3. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces—the smaller the better—and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.
4. Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
5. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
6. Transfer quickly to the prepared cake pan and put in the oven, decreasing the hea immediately to 325° F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too—if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
7. Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.

Cabbage in the ground

The fall cabbage and cauliflower will be planted this week, along with our regular successions of lettuce, fennel, and scallions. All the fields will be full soon and the puzzle of where to put the next crops is weighing on us. With the late start, many crops did not ripen in the time we thought, leaving us to have to choose how much to harvest and how much to sacrifice for the next planting. 

We are building an onion and garlic storage room inside one of the barns so that it can be mouse proof and climate controlled. It should be done this week and we can begin to clean the garlic!

This week's pick list:

• Summer squash
• Peas
• Cucumber
• Eggplant
• Arugula
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Broccoli
• Cabbage
• Kohlrabi
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro Flowers, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Leek and Blue Cheese Toast, from smitten kitchen.com

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

New field

We will start prepping the winter field this week: first watering it overnight and then spading it. Even as we are just settling into summer, we are also thinking ahead. We are also seeding our big plantings of carrots and beets to harvest for winter storage this week.

We hired a crew from the Graton Day Labor Center to help knock out the hand weeding. We were grateful for the extra hands and for speed at which we flew through the beds. The onions, winter squash, and strawberries are all clean now. 

Seth finished harvesting the spring planted wheat, after bringing in the fall planted wheat last week. Now the work to clean it begins!

This week's pick list:

• Summer squash
• Snap peas
• Cucumber
• Eggplant
• Spinach
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Broccoli
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Lentils with Spinach and Basil, from food52.com

• 1/2 cup pine nuts or chopped walnuts
• 2 cups baby spinach
• 1 cup fresh basil leaves
• 1 cup cooked lentils (small green Puy, or any other that will hold its shape)
• 2 tablespoons fresh flat-leaf parsley leaves, chopped
• 1 garlic clove, finely chopped
• 1 lemon
• 1 cup Greek yogurt
• 1/4 cup olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup Parmesan cheese, sliced
• Salt
• Freshly ground black pepper

Heat a small sauté pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wooden cutting board to cool, then chop them roughly to the size of the lentils.

If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-size pieces. Otherwise, tear them by hand.

Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic (note: If you'd like the spinach and basil to hold their green form better, add them toward the end instead). Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, then slowly pour in the oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt and 2 good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil. 

Top the lentils with a squeeze of lemon juice, some Parmesan, and a final grind of fresh pepper. 

Hand weeding

This week we have a break from planting and seeding to catch up on weeding. We have improved our bed preparation and tractor cultivation so that we definitely have less weeds this year but there still are plenty. In some beds where the crop is established, we do not have to remove all the weeds. However, in the long term crops and the more slower growing crops we want to remove them before they grow any bigger. It is satisfying to look back at a beautiful clean row when you are done.

The young chicks ventured outside for the first time yesterday. Only a few actually go out the doors in the beginning but slowly over several days they all find their way.

This week's pick list:

The kale and collards are growing abundantly while the chard is struggling. The cucumber beetles are taking a toll on it. We will have it again next week, as well as spinach. 

• Summer squash
• Snap peas
• Cucumber
• Eggplant
• Arugula
• Beets
• Cabbage
• Scallions
• Fennel
• Leeks
• Broccoli
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Simple Zucchini Leek Soup, from dishingupthedirt.com

• 1/4 cup unsalted butter
• 1/4 teaspoon crushed red pepper flakes (a little less if you are sensitive to heat)
• 2 large leeks, white and light green parts only, thinly sliced
• 3 large cloves of garlic, thinly sliced
• 1/4 cup dry white wine
• 4 medium-sized zucchini, cut into 1/4 inch thick rounds (about 2 pounds)
• salt and pepper
• 4 tablespoons minced dill + additional for garnish
• 2 cups bone broth (or water) + additional to thin if needed (because the zucchini has a high water content you don't need much liquid here)
• finishing sea salt

In a large dutch oven or heavy-bottom saucepan heat the butter, crushed red pepper flakes and leeks over medium heat and sauté, stirring occasionally, for 8-10 minutes. Add the garlic and continue to cook, stirring often for about 1 minute longer. Add the wine and cook until most of the liquid has evaporated. Stir in the zucchini and a hefty pinch of salt and pepper. Cover the pan, and steam over medium-low heat for about 8-10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the dill and 2 cups of broth or water. Blend on high until very smooth. Return the soup to the pot and keep on low heat for about 10 minutes so all the flavors blend together. Taste test and adjust seasonings as needed.

Divide the soup between bowls and garnish with zucchini blossoms, extra dill, and sea salt.

Glittering

As the pastures continue to dry and turn golden, I am relishing the bits of green that are lasting: around the edges of the ponds, in areas we have mowed, and in some lower spots. Of course the fields are also growing greener by the day, the plants covering the brown of the soil as they grow. The potatoes this year have an incredibly rich color; each time I drive by them I cannot help but stare. The field they are in is one of our only fields that was not used to grow silage by the previous owners. It was only used as pasture and the soil is clearly healthier and more robust. We hope to one day have the rest of the fields back to the same level of health. We are slowly learning as we are here how best to work with this rich but tricky clay soil.

We are planting our last succession of corn and celery this week, as well as our third succession of cucumbers and summer squash. We are seeding the second half of our fall brassicas, as well as the first of our winter brassicas: broccoli, kale, cabbage, and more. 

Save the date for our annual BBQ and Swim Saturday July 28th!

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Chard
• Cabbage
• Scallions
• Leeks
• Broccoli
• Fresh Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, and Dill
• Strawberries
• Revolution Bread is available.

Green Goddess Dip, from nytimes.com

• ½ cup packed fresh dill
• ½ cup packed fresh mint
• ½ cup packed fresh parsley
• ⅓ cup packed fresh basil
• 2 garlic cloves, chopped
• 2 scallions, white and green parts, sliced
• 1 ½ tablespoons freshly squeezed lemon juice
•  Pinch kosher salt, more to taste
• ½ cup extra virgin olive oil
• ½ cup crumbled feta cheese
• ½ cup Greek yogurt
• ¼ cup mayonnaise, optional
•  Raw chopped vegetables or pita chips, for serving

Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.