Hawk

Each of our 2 acre vegetable fields have names from nature: oak, frog, owl, redwing, chert, and hawk. This week we are finally able to plant all of hawk. The field tomatoes, eggplant, hot and sweet peppers, and the first succession of corn went in the ground yesterday. We will also plant the rest of our onions and all of the winter squash this week. The next succession of direct seeded crops will be planted in Oak.

We put all of the eggshells we have collected this past year to use in the tomato beds, giving them an extra boost of calcium and hoping to prevent blossom end rot.

13 acres of wheat, 2 acres of kidney and black beans and 1/2 acre of field corn and popcorn were planted in the past week. We are watering in the beans and corn and look forward to watching them grow.

The sheep are being sheared today. They are so clean from all the rain!

This Week’s Pick List

• Beets

• Carrots

• Potatoes

• Chard

• Lettuce

• Cabbage

• Scallions

• Onion

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

Chicks

The chicks arrived on Thursday in the midst of the cold, stormy weather. Luckily they are warm and happy in the brooder and growing daily.

The rain has been disorienting as we have no reference point for the impact of this amount of water at this time. How long it take the fields to dry? How bad will the weed flush be? We try to stop these questions from spinning in our head. We simply must wait, watch, and learn. We are trying make the most of the pause in planting to focus on the tunnels and other small projects.

The rain while stressful is still glorious and beneficial. We were able to plant wheat and prepare more perennial beds. The water will nourish the soil and the grass.

This Week’s Pick List

• Beets

• Carrots

• Garlic Scapes

• Potatoes

• Pac Choy

• Lettuce

• Fennel

• Scallions

• Cilantro

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread made with our Sonora flour will be included!

Salted Honey Pie, from davidlebovitz.com

For the crust

• 1 1/4 cups (175g) flour

• 2 teaspoons sugar

• 1/4 teaspoon salt

• 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled

• 3-4 tablespoons ice water

For the filling

• 4 ounces (8 tablespoons, 115g) unsalted butter, melted

• 1/3 cup (45g) sugar

• 1 tablespoon flour

• 3/4 teaspoon kosher or sea salt

• 1 teaspoon vanilla extract

• 3/4 cup (240g) honey

• 3 large eggs, at room temperature

• 1/2 cup (120g) sour cream, heavy cream, or crème fraîche

• 1 tablespoon apple cider vinegar

• flaky sea salt, to finish the pie

To make the pie crust

1. Assemble the pie crust by mixing the flour, sugar, and salt together in the bowl of a stand mixer fitted with the paddle attachment. (It can also be made in a bowl with a pastry blender or in a food processor.)

2. Add the cubed butter and mix on medium speed until the butter is broken up into little pieces roughly the size of corn kernels. Add 3 tablespoons of ice water and mix on low speed until the dough begins to come together. If it appears dry, add the final tablespoon of ice water.

3. Stop the mixer and use your hands to gather the dough, and shape it into a disk. Wrap the dough in plastic and refrigerate for at least 1 hour.

4. On a lightly floured surface, roll the dough into a 14-inch (35cm) round. Transfer the dough to a 9-inch (23cm) pie plate or pan. Ease the dough into the dish and trim the dough hanging over the edge, leaving about an inch (2.5cm) of dough hanging over. Fold the overhanging dough under the rim of the pie. Crimp the rim of crust and return the pie dough to the refrigerator for 30 minutes to 1 hour, until firm.

To make the filling

5. Preheat the oven to 375ºF (190ºC). Line the pie shell with foil and fill with pie weights. Bake the dough until it starts to set around the edges and turns a light golden brown. Remove the foil and weights, and continue to bake until the crust is very light golden brown. If it puffs up during baking at this point, gently press it down by poking it with a fork a few times and using a spatula to tap it down. Do not bake the pie shell until dark brown. Remove the pie shell from the oven to a wire rack. Reduce the heat of the oven to 350ºF (175ºC).

6. In a medium bowl, whisk together the melted butter, sugar, flour, salt, vanilla, and honey. Whisk in the eggs one at a time, then mix in the sour cream and vinegar. Scrape the filling into the baked pie shell. Bake for 45 to 50 minutes until the edges are golden brown and the center is almost set. It should still jiggle, but not be watery. (If the edges of the crust get too dark during baking, use one of the techniques listed in the headnote to mitigate that.)

7. Let the pie cool on a wire rack. Sprinkle with flaky sea salt before serving.

May Storm

It is the first week of our new season! We are excited to welcome new members at the barn.

The harvest list is shrinking as we are mostly eating out of the tunnels but we have plants in the ground and more to put in this week! We will be anxiously watching them grow.

We are looking forward to the rain this week even though it will slow our planting schedule. The animals and the grass will be grateful and we are hopeful to sneak in a late planting of wheat.

There is a potluck this Friday at 5pm or so! There should e a break in the rain and we will have a fire. Please bring a dish featuring farm ingredients, as well as your own dishes and utensils. We look forward to seeing you!

This Week’s Pick List

• Beets

• Carrots

• Garlic Scapes

• Potatoes

• Rutabaga

• Pac Choy

• Lettuce Mix

• Fennel

• Scallions

• Cilantro

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread made with our Sonora flour will be included!

Beet Gnocchi, from nytimes.com

• 1 pound starchy potatoes

• ½ pound beets

• 2 tablespoons olive oil

• Salt and pepper

• ¾ cup all-purpose flour, plus more as needed

Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.

While the potatoes bake, peel and grate the beets. Put the oil in a small skillet or saucepan over medium-low heat. Add the beets, season to taste, and cook, stirring occasionally, until very soft, 25 to 35 minutes. Transfer to a food processor and purée until smooth.

Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the beet purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.

Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.

Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn’t boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the sauces below: and finish with any of the following sauces:

Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ‘‘saucy.’’ If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan.

Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn’t be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.

Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.

Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

Planting

We are planting our first field this week, all of our direct seeded crops: peas, green beans, carrots, beets, cilantro, dill, radish, turnips, and lettuce mix. As well we cut the potato seed today to fill up a third of the field with enough plants for us for the year. We are also transplanting the yellow storage onions in hopes that if we get them in earlier they will senesce this year!

Thank you to everyone who came to our May Day celebration! We found our rhythm dancing the maypole, as well as enjoyed making crafts and eating flowers.

This Week’s Pick List

• Beets

• Chard

• Carrots

• Green Garlic

• Potatoes

• Rutabaga

• Pac Choy

• Lettuce

• Fennel

• Scallions

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Lavender Shortbread, from portandfin.com

• ¾ lb unsalted butter, room temperature

• 1 cup granulated sugar, extra for sprinkling

• 1 Tbsp culinary lavender

• 1 tsp vanilla extract

• 3½ cups flour

• ¼ tsp salt

In a cleaned coffee grinder, grind up the culinary lavender. If you don't have a coffee grinder available you can finely chop it with a kitchen knife or use a mortar and pestle to crush it.

Using the paddle attachment on a standing mixer (or using a good ol' bowl and spoon, I'm lazy), mix together the butter and sugar until combined. Add vanilla and finely chopped lavender and mix.

In a medium mixing bowl, sift together the salt and flour. Add to the stand mixer and mix until a dough forms.

Turn dough out on to a floured surface and roll into a log roughly 6 centimetres in diameter. (I flattened each side on my counter to form little squares but you can keep it round if you prefer a circular cookie). Cover in plastic wrap and refrigerate for at least 1 hour or as long as overnight.

Preheat oven to 350.

Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet and bake for 10-12 minutes.

May Day

We hope you can join us for May Day this Saturday from 10 to 2 pm! We will have a may pole, plus crafts and pastries. Feel free to bring your friends.

We are tilling the last vegetable field this week, plus putting in all the headers for the drip irrigation. The cover crop is sown and we are hopeful that it will grow well this year. We are finishing up as many projects as possible the week to be ready to plant like crazy next week.

The chickens are moving onto pasture and we will scrape their yard into a compost pile. We are planting the dry corn and popcorn in that space this year and we are excited to see how it will do.

This Week’s Pick List

• Cilantro

• Beets

• Chard

• Carrots

• Green Garlic

• Turnips

• Potatoes

• Rutabaga

• Celeriac

• Spinach

• Pac Choy

• Lettuce

• Fennel

• Scallions

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Fried Greens Meatlessballs, from food52.com

• 1 bunch greens, about 10 cups loosely packed, about 8 oz

• 3 tablespoons olive oil or grapeseed oil

• 1 small yellow onion, diced

• Salt, to taste

• 2 green garlic, chopped

• 1/2 cup cilantro

• 1 tablespoon cumin seeds

• 1 cup fresh breadcrumbs

• 1/4 cup crumbled feta

• 1 or 2 eggs

• oil for frying
  
  Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

  Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted.

  Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

  Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Fresh

The fields have shifted quickly, changing from being saturated with water to dry on the surface. There is still plenty of moisture below but the summer crust has appeared. We tilled our first field today; we started in the flowers as it was the most dry. While the soil looks good, it was a bit of a rocky start as the newest tractor blew a belt a few passes into mowing the field. We were able to recover and finish the field and hope to fix the tractor this week. Luckily the 1977 tractor started up great and we can use it in the interim!

We also harvested our first tea herbs: catmint and lemon balm. We mowed the herb garden so you can actually see the beds and we are excited to fill them with sage, marjoram, chives, and more.

We are filling sand bags to hold down the silage tarps that we will use to manage weeds and soil moisture this year. The sheep moved back to this side of the farm while the mother cows and calves are grazing by the pond. We will miss seeing the young calves as we drive down the road but look for the herd of bulls that is now grazing right there.

Onions

• Celery

• Beets

• Chard

• Carrots

• Castelfranco

• Green Garlic

• Turnips

• Potatoes

• Rutabaga

• Celeriac

• Spinach

• Pac Choy

• Lettuce

• Radish

• Scallions

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Spinach and Yogurt Dip, from nytimes.com

• 1 ½ pounds spinach, stemmed and washed thoroughly

• 1-2 green garlic, chopped finely

• Salt to taste

• 1 cup thick plain yogurt

• 2 tablespoons extra virgin olive oil

• ⅛ teaspoon freshly grated nutmeg

• ⅛ teaspoon ground cinnamon

• 1 teaspoon freshly ground coriander

• Chopped walnuts for garnish(optional)

Heat the olive oil over medium heat in a wide, heavy skillet and add the green garlic and spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Let cool. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Garnish with chopped walnuts if desired.

All Member Meeting

We are looking forward to hosting everyone for the All Member Meeting this Wednesday from 6 to 8 pm!

This week we are also planting tomatoes, cucumbers, eggplants, and peppers in one of the tunnels. Annie mowed and tilled it yesterday while we seeded into flats our first round of cucumbers, melons, and watermelons. Today we hope to put down the irrigation before we lay straw and set up the trellising for the crops.

Upcoming events:

• All Member Meeting Wednesday April 17th, 6-8 pm

• Farm Potluck and Fire Friday April 19th 5 pm

• May Day Saturday May 4th

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Carrots

• Castelfranco

• Green Garlic

• Turnips

• Potatoes

• Rutabaga

• Celeriac

• Spinach

• Pac Choy

• Lettuce

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Even though we do not have lamb available at this time, I thought the other components of this dish sounded delicious. I have had sorrel pesto recently on pizza and I am always searching for more ways to use this nutritious and prolific herb.

Lamb rump with vanilla-braised chicory and sorrel pesto, from ottolenghi.co.uk

25g sprigs of rosemary, stems discarded and leaves picked
15g sprigs of thyme, stems discarde and leaves picked, plus 2 thyme sprigs
3 garlic cloves, peeled
75ml olive oil
1kg lamb rump, fat trimmed and scored
30g unsalted butter
1 vanilla pod, halved lengthways and seeds scraped
2 large white chicory, quartered lengthways (350g)
1 tbsp caster sugar
1 tsp coriander seeds
50ml chicken stock
50ml dry white wine
coarse sea salt and black pepper

Sorrel pesto
40g sorrel leaves
15g mint leaves
finely grated zest of 1/2 lemon
15g capers, rinsed
7 anchovies, excess oil removed and rinsed, if salty (20g)
1 garlic clove, crushed
1 medium red chilli, de-seeded and diced
1 tbsp olive oil

Place the rosemary and thyme leaves and garlic in the small bowl of a food processor with 2 tablespoons of the oil. Blitz to form a rough dry paste. Rub all over the lamb and leave in the fridge to marinate overnight. Remove it from the fridge half an hour before cooking, so that the meat can return to room temperature.

Place all the ingredients for the pesto in a food processor, with 1/2 teaspoon of salt and a good grind of black pepper. Blend to form a smooth paste and set aside.

Place a large sauté pan on a medium-high heat and add half the butter. Once it starts to foam, add 1 1/2 teaspoons of olive oil, along with the vanilla pod and seeds. Sprinkle the cut sides of the chicory evenly with the sugar and 1/2 teaspoon of salt, and place them in the pan, cut-side down. Cook for about 4 minutes, turning once halfway through, until the chicory has caramelized and turned golden-brown. Lower the heat to medium and add the thyme sprigs, coriander seeds, chicken stock, wine and a good grind of black pepper. Bring to a simmer and cook gently for 2 minutes, until the chicory is tender: it is ready when a small knife inserted near the core goes in smoothly. Remove the chicory from the liquid (which can now be discarded) as well as the vanilla pod (the pod can be washed and dried and used to make vanilla sugar) and set aside somewhere warm until ready to serve.

Preheat the oven to 220°C/200°C fan/gas mark 7. Use your hands or some kitchen paper to wipe off and discard the marinade, then sprinkle 1 tablespoon of salt and plenty of freshly ground black pepper evenly all over the meat. Place a medium ovenproof frying pan on a medium-high heat with 1 tablespoon of oil and, when the pan is hot, add the lamb rump. Cook for 4–5 minutes, until golden-brown, then turn over. Add the remaining 15g of butter to the pan and cook for another minute, until the butter starts to foam. Transfer the pan to the oven and cook for a final 5–6 minutes, for medium-rare, longer if you want it well done. Remove from the oven and set aside to rest for 2–3 minutes before slicing into 1cm thick pieces.

Starts in the ground

While it is raining as I type, the forecast for the next ten days looks like we will have a break in precipitation and several clear days ahead. We are excited to plant kale, broccoli, and parsley outside this week in the beds we tarped last December. The soil is very moist but still loose in texture as the tarps protected them from being pounded by the rain. We are very curious to see how the crops grow and hope that this is a viable option for us to get in the ground earlier.

The whole crew met today to plan the all member meeting, as well as review the new budget and plans for the coming season. We are excited to share the details with you and look forward to gathering together in the large hay barn.

Upcoming events:

• All Member Meeting Wednesday April 17th, 6-8 pm

• Farm Potluck and Fire Friday April 19th 5 pm

• May Day Saturday May 4th

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Carrots

• Castelfranco

• Green Garlic

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Spinach

• Lettuce

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Huevos Rotos, from nytimes.com

• ⅓ cup extra-virgin olive oil, plus more as needed

• 2 teaspoons smoked paprika

• ½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne

• Kosher salt and black pepper

• 2 pounds potatoes, cut into 1-inch pieces if necessary

• 1 medium onion, finely chopped

• 4 garlic cloves, finely chopped

• 4 eggs

• Lemon wedges, for serving

• Flaky sea salt, for serving

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.

Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.

Growth and decay

As I was walking the fields this weekend, I was struck by the contrast between the new signs of spring: wildflowers, perennials peeking through the soil, the first asparagus stalks, and the rotting and dying vegetables of the fall and winter. The brussel sprouts that flooded are still standing in the field; no longer green, but still recognizable in their brown shade.

We are struggling to make our plans for the week, finding it difficult to guess what the weather will do. Should we plant before the rain or wait? How much will it rain? Our soil has so much clay and water holding capacity that it is futile to plant if it floods but we have beautiful starts ready to go into the ground. While there is always plenty to do, it is a question of what to prioritize and what risks to take.

In the potting shed Annie, Amber, and Abby are seeding the first brassicas to be planted in the summer fields. The starts in the greenhouse are thriving, giving us great hope for the season once the soil dries! The newly revamped germ chamber and the more insulating plastic on the greenhouse have greatly helped.

Jesse is cutting the rafters for the timber framed porch off the CSA barn. Emma and Kelsey have started to weed and mulch the perennial flower field. Jorge moved the bulls into a fresh pasture today and the first calf of the season was born.

Summer hours start this week! We are open 2 to 7 pm.

Upcoming events:

• All Member Meeting Wednesday April 17th, 6-8 pm

• Farm Potluck and Fire Friday April 19th 5 pm

• May Day Saturday May 4th

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Pac Choy

• Carrots

• Castelfranco

• Green Garlic

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Spinach

• Dill

• Lettuce Mix

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread and Olive Oil are available

Simple Beet Soup, from dishingupthedirt.com

• 1 tablespoon butter or olive oil

• 1 yellow or red onion, finely chopped

• 4 cups chicken broth + additional to thin if needed

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 3 medium beets, peeled and halved

• 1 medium potato, peeled and halved crosswise

• 1 bay leaf

• 2 thyme sprigs

• 1 teaspoon red wine vinegar

• full fat plain yogurt or sour cream for serving

Heat the butter or oil in a Dutch oven or soup pot over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through thyme sprigs). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf and the thyme.

Puree the soup in a high speed blender (you may have to do this in batches) until smooth and creamy. Return the soup to the pot and stir in about 1/4 cup of yogurt our sour cream.

Divide the soup between bowls and drizzle with addition yogurt or cream

Herbs

We spent last week giving the wash station a deep clean and reevaluating our systems there. We have more plans for the future that we hope to slowly roll out. For now, we are excited about the first steps and to begin this week in a sparkling space. We also started to build a roof over the steps and door to the CSA barn, hoping to protect the doors and entrance from sun and rain.

We filled the second tunnel with crops, and got all of the onions seeded. The greenhouse is full and we have plants in the shade house too. The momentum of the season is starting to build!

This week the rain is slowing us down some as we return to indoor projects: cleaning and sharpening all of the hand tools, building projects, weeding the tunnels, and more.

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Cabbage

• Pac Choy

• Carrots

• Castelfranco and Radicchio

• Green Garlic

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Spinach

• Arugula

• Lettuce Mix

• Tea Blends - bring containers!

• Dried peppers - bring containers!

• Revolution Bread and olive oil are available

Labneh with Swiss Chard, Black Olives, and Za’atar

From saveur.com

• 1 3⁄4 cups (16 oz.) labneh or plain whole-milk Greek yogurt

• 1⁄4 cup extra-virgin olive oil, plus more for drizzling

• 1 tbsp. kosher salt, plus more as needed

• 1 tbsp. unsalted butter

• 1⁄4 cup coarsely chopped Swiss chard stems (2 oz.)

• 3 cups coarsely chopped Swiss chard leaves (2½ oz.)

• 10 large black olives (kalamata or gaeta), pitted and coarsely chopped

• 3⁄4 tsp. fresh lemon juice

• 1 tsp. za’atar, for sprinkling

• Crusty or toasted bread, for serving

In a medium serving bowl, whisk the yogurt, olive oil, and salt until emulsified. Refrigerate while you cook the Swiss chard.

In a small skillet, melt the butter over medium heat. When the foam begins to subside, add the Swiss chard stems and cook, stirring occasionally, until they begin to soften, 2–3 minutes. Add the leaves and continue cooking until they are slightly wilted and bright green but still crunchy, 30–45 seconds. Add the olives and lemon juice, and season with kosher salt as needed.

Retrieve the labneh and transfer it to a medium serving bowl or platter. With a spoon, make a small well in the center. Sprinkle the za’atar over the labneh and fill the well with the still-hot Swiss chard and olive mixture. Drizzle with olive oil, and serve with crusty bread or toast.

Spring Break

We are closed this week for spring break. We will enjoy the change of pace without harvest, allowing us time to sink into projects and to tackle larger tasks. Jesse and Seth are working on new displays for the CSA barn, as well as other additions. We have onions, peppers, and eggplant to sow in the greenhouse, as well as lettuce and more to plant in the tunnels. We are working on our tea blends to offer in the barn when we return. We look forward to seeing all of you next week!

Upcoming dates:

• All Member Meeting Wednesday April 17th 6-8 pm

• Farm Potluck and Fire Friday April 19th 5 pm

Change

The sun is shining and everyone is basking in its warmth!

On Saturday, when all of our kids were in nature programs on the farm (run by Friends of the Petaluma River), Seth and I took a long walk through the pastures. We headed out to the back hills, looking at all the drainages for slides and any new changes in the land. We were excited to stumble upon a beautiful patch of native bunch grasses, as well as spotting some of the first wildflowers of the year.

On Sunday, I walked through the vegetable fields, noting the rot and standing water, seeing the resilience of many plants, and thinking about the coming season. We will scatter cover crop in the open areas this week, hoping to cover the soil with plant growth as the water recedes. Walking around you could feel the shift that was in the air, the longer days and the growth that was beginning.

Please join us this Friday for a potluck and fire at 5 pm! Bring a dish to share featuring farm products.

We are closed next week for spring break.

Sign ups for next season will begin April 17th with our all member meeting. We ask that everyone attend this important event. Please look for an evite and more details coming soon!

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Cabbage

• Spigarello

• Carrots

• Castelfranco and Radicchio

• Green Garlic

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Spinach

• Revolution Bread is available

Curried carrot mash with brown butter, from ottolenghi.co.uk

• About 8 carrots, peeled, cut in half lengthways and roughly chopped into 2cm pieces (800g net weight)

• 2 tbsp olive oil

• 1 tsp curry powder

• ¼ tsp ground cinnamon

• 30g unsalted butter (or 2 tbsp extra olive oil)

• 2 cm piece fresh ginger, peeled and cut into very thin matchsticks

• ½ tsp nigella seeds

• ½ tsp fennel seeds

• ½ tsp cumin seeds

• ½ tbsp lime juice

• 5g mint leaves, finely shredded

Put the carrots in a steamer (or colander that fits inside a large pot with a lid), put on a high heat, cover and steam for 25 minutes, until you can cut through them easily. Tip the carrots into a food processor with the oil, curry powder, cinnamon and a teaspoon of salt, and blitz to a semi-smooth mash (it should have some texture).

While the carrots are steaming, put the butter, ginger, all the spice seeds and a generous pinch of salt in a small saucepan on a medium heat. Cook gently for three to five minutes, stirring occasionally, until the butter begins to foam and turn light brown and the seeds become fragrant, then take off the heat.

Spoon the mash on to a large plate, and make dimples all over the surface with the back of a spoon. Drizzle over the butter with the ginger and seeds, then sprinkle over the lime juice. Finish with the mint. Serve warm.

Start of the season

Everyone in our house has the flu, except Seth. Unfortunately that means we have not been outside to take pictures and are late with the blog. We are almost a week in but hopefully it ends soon.

Four new farm crew started this week: Adam, Abby, Amber, and Emma. We are excited to have them join the farm and are looking forward to great season. We are also grateful to have Jesse, Jorge, Annie, Kelsey, and Pascale continue their time with us and to deepen our commitment to each other and the land. We will spend time in the first month learning more about each other and orienting everyone to the farm.

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Cabbage

• Tatsoi

• Carrots

• Castelfranco and Radicchio

• Green Garlic

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Spinach

• Revolution Bread is available

Signs of spring

It is raining again. Even though the copious amounts of moisture are making it difficult to farm, we are still relishing the sounds of water and being bathed in it. A week or two of sun would greatly help both animals and crops but we do not want the rain to leave completely.

We are mostly working inside this week: seeding more perennial flowers and redoing the herb room.

This week’s pick list:

• Onions

• Celery

• Beets

• Chard

• Cabbage

• Mustard Greens

• Carrots

• Sugarloaf, Castelfranco, and Radicchio

• Garlic

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Kale

• Revolution Bread is available

BEET BROWNIES, Adapted from paleohacks.com

• 5 oz. dark chocolate, 72% or higher cocoa content

• ¼ cup butter or coconut oil

• ⅓ cup raw honey

• 2 eggs

• 2 tsp. vanilla extract

• 1 1/4 cup flour

• ¼ cup unsweetened cocoa powder

• 1½ tsp. baking soda

• ¼ tsp. salt

• 2 cooked beets, pureed (around 1 cup)

Preheat oven to 350° F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.

In a double boiler, gently melt the chocolate. Add the butter or coconut oil and raw honey. Mix until fully combined. Remove from heat and set aside to cool.

In small bowl combine the eggs and vanilla extracts. Add the cooled chocolate mixture.

In a medium bowl combine almond flour, coconut flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined. Mix in the puréed beets.

Pour batter into prepared pan and bake for 25 minutes, or until fully set. Cool in the pan for at least 30 minutes before cutting.

Daffodils

The daffodils are all up in the flower beds, a nice sign of new growth and spring amidst the rain and cold. Lambs were born last week as well: 3 sets of twins and a triplet. They are cozy in the barn with access to the outdoors to bask in the sun when it shines. We are hoping to get them moving daily on pasture this week with a break in the rain.

The fresh offerings in the barn are beginning to diminish as the crops in the field wane with the frost and flooding. We will work hard to fill in with new items such as ground dried pepper and tea blends. We hope that you have some summer abundance stored away as well to help round out the slower time.

We are hoping to get the tunnels planted this week: lettuce and pac choy transplants, plus direct seeding more spinach and herbs. We hope that the longer days and break in the rain help to dry the soil in there and to help the plants grow!

This week’s pick list:

• Onions

• Broccoli

• Celery

• Beets

• Chard

• Cabbage

• Mustard Greens

• Carrots

• Sugarloaf, Castelfranco, Escarole, and Radicchio

• Garlic

• Leeks

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Celeriac

• Revolution Bread is available

Winter Roasted Beet and Radicchio Slaw, from Beth Hibbard

Preheat oven to 375

No need to peel the beets- they are made sweeter by cooking in their hides. Bonus less mess too! Toss in 3-4 medium sized, 2 gigantic or 6 mini beets. Cook for 45-60 minuets and allow to cool before peeling and dicing into small cubes. The pigment does become concentrated after baking so if you don't want pink fingers peel with care. Pink lips are cute tho, give em a kiss for some all natural lip stain!

Finely chop 1-2 heads of Radicchio into thin lengths(like coleslaw). The Chicory would work mixed in too- the key for me is finely chopping so that the dressing and the beets make it on the fork in the same bite.

Dressing:

• 1 Tbs lime juice. (lemon is super too).

• 1 Tbs Apple Cider Vinegar.

• 2 Tbs Olive Oil.

• 1/2 Tbs aged Balsamic Vinegar.

• 1 tsp Honey.

• Pinch of sea salt or to taste

Toss everything and enjoy!

Slippery ground

The ground is so saturated right now it is incredibly soft and squishy. It is easy to loose your balance and end up on the ground! We are grateful for all the rain and to see the landscape change with all the water flows.

Annie tilled new beds in the tunnels this week even though it is still quite wet. We are anxious to get them planted as the crops in the large fields are dwindling. The moisture and the humidity in the tunnels are not only causing weed and bed prep problems, but disease as well. We had to till in the baby lettuce mix and arugula as it already had issues and would not grow well or last well in the fridge. The mustards, tatsoi, and spinach look okay.

Jesse finished the germ chamber and it looks beautiful. We are putting our first seeds in it tomorrow: the eggplant, pepper, and tomatoes for the tunnels. We will also start leeks this week, as well as working down our list of farm improvements.

This week’s pick list:

• Onions

• Broccoli

• Celery

• Beets

• Chard

• Cabbage

• Brussel Sprouts

• Carrots

• Sugarloaf, Castelfranco, Escarole, and Radicchio

• Garlic

• Kale

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Kohlrabi

• Celeriac

• Revolution Bread is available

One Pot Tumeric Coconut Rice with Greens, nytimes.com

• 2 cups long-grain rice, such as jasmine or basmati

• ½ cup unsweetened coconut flakes

• 1 tablespoon white or black sesame seeds

• 2 tablespoons coconut oil

• 1 scallion, thinly sliced, white and green parts separated

• 1 teaspoon ground turmeric

• ½ teaspoon black pepper, plus more as needed

• 1 (14-ounce) can full-fat coconut milk

• Pinch of saffron (optional)

• Kosher salt

• 1 medium bunch kale, spinach or Swiss chard

• 1 lime

Rinse rice until water runs clear. Drain and set aside.

In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.

In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.

Add the rice, coconut milk, saffron (if using), and 1 teaspoon salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.

Once boiling, cover, turn the heat to low, and simmer for 10 minutes.

As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer, cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.

As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.

Gently stir the greens into the rice using a spatula or fork, then divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

A cold storm

In preparation for the cold nights ahead, we braved the weather today and were able to find a brief window of calm to cover the celery to protect it from the frost. We allowed it to get frosted previously when it was still growing, knowing that we would eventually trim the damaged outside stalks. However now that it is mature and beautiful we do not want it to burst. Many of the brassicas in the flooded areas of the field have died: unfortunately some of the broccoli, kale, and more. We had high hopes for the overwintered cauliflower but I do not think it will make it through the current stress.

We are working to revamp our germination chamber, hoping to insulate it better and build new doors. We are starting to check off items on our winter office list, as well as finishing the clean up of most spaces. We started weeding the garlic last week, as well as cutting back the perennial and herb gardens. We hope to finish them this week if it is not too saturated!

This week’s pick list:

• Onions

• Broccoli

• Celery

• Beets

• Chard

• Cabbage

• Brussel Sprouts

• Carrots

• Sugarloaf, Castelfranco, Escarole, and Radicchio

• Garlic

• Kale

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Kohlrabi

• Celeriac

• Revolution Bread is available

Pasta with Radicchio, Bacon, and Pecans, from nytimes.com

• 4 ounces smoked bacon, cut into 1/4-inch lardons (about 4 strips)

• 1 pound radicchio

• Extra-virgin olive oil

• Salt and pepper

• 1 pound rigatoni or other short, tubular dried pasta

• 1 teaspoon roughly chopped rosemary

• Pinch of red-pepper flakes

• 8 ounces ricotta (about 1 cup)

• 4 ounces toasted pecans (about 1 scant cup)

• 4 ounces grated pecorino (about 1 cup)

Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.

As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.

Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.

Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.

Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.

While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.

Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.

Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.

Brimming

The large pond that we use to irrigate the fields filled in the last storm. To see the pond at capacity again is always a highlight of the winter. We know that we can farm another season; we are excited and reinvigorated for the coming year.

The last week of bright sunshine and warm weather has allowed us to get one tunnel reseeded and the other one weeded and ready to plant in a few weeks. Even though we stopped watering in them weeks ago, they have stayed incredibly moist. We are looking forward to more spinach and arugula in a few weeks!

This week’s pick list:

• Onions

• Celery

• Lettuce Mix

• Beets

• Chard

• Cabbage

• Brussel Sprouts

• Carrots

• Frisee, Castelfranco, Escarole, and Radicchio

• Garlic

• Kale

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Kohlrabi

• Celeriac

• Revolution Bread is available

Charred Escarole Salad, from saver.com

• 1⁄2 cup olive oil

• 2 red apples, such as Gala, cored and cut into thin wedges

• 1 head escarole, halved lengthwise

• 1 Vidalia onion, cut into thin wedges

• Kosher salt and freshly ground black pepper, to taste

• 1⁄4 cup apple cider vinegar

• 1⁄4 cup lightly packed oregano leaves

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss the oil, apples, escarole, onion, salt, and pepper in a bowl. Grill apple and onion wedges, turning, until charred, 12 minutes. Add the escarole and grill, turning once, until charred and all vegetables are tender, 3 minutes more.

Transfer vegetables to a cutting board and let stand for 5 minutes. Roughly chop apples and escarole. Add the chopped vegetables and onions to a serving bowl and toss with vinegar and oregano. Season with salt and pepper

Planning

Annie and I spent yesterday going over our plans for the vegetable fields next year, readjusting how much of each crop we will grow and thinking about how best to manage our time and efforts. We map each field, making sure we have space to fit it all. It can feel like a puzzle!

We also got the animals well set up for the coming rain: spreading out new dry straw for the chickens and putting the sheep in the barn. We purchased organic oat hay from a local farm to feed to the sheep and cows as we have already fed all of our own hay. We are hoping to give the grass a rest, to allow it to grow and dry before we graze again. We may decide to increase the amount of hay we harvest this year as well.

This week’s pick list:

• Cilantro

• Pac choy

• Fennel

• Onions

• Beets

• Chard

• Cabbage

• Radishes

• Brussel Sprouts

• Carrots

• Frisee, Castelfranco, Escarole, and Radicchio

• Garlic

• Kale

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Kohlrabi

• Celeriac

• Revolution Bread is available

Savory Bread Pudding With Mushrooms and Brussels Sprouts, from sfchronicle.com

• 2 tablespoons unsalted butter plus a little extra to grease the baking pan

• 1 tablespoon olive oil

• ½ cup onion or shallots, finely minced

• 2 garlic cloves, grated

• 1 teaspoon ground turmeric

• ½ teaspoon ground cumin

• ½ teaspoon dried red chile flakes

• 8 ounces sliced mushrooms

• 8 Brussels sprouts, thinly shaved or sliced

• 3 cups stale bread cut into ½-inch cubes

• 6 large eggs

• 1 cup whole milk

• 1½ teaspoons fine sea salt

• ¼ cup grated Parmesan

Preheat the oven to 350 degrees.

Grease a 9-by-5-inch rectangular baking pan with a little butter.

Melt the butter in a large skillet on medium-high heat and cook until the solids start to turn reddish brown, about 3 to 4 minutes, then add the olive oil. Add the onion and saute for 4 to 5 minutes until they start to turn translucent. Add the garlic and saute for 30 seconds. Add the turmeric, cumin, chile flakes and cook for an additional 1 minute. Carefully fold in the mushrooms to coat evenly and cook for 3 minutes. Add the Brussels sprouts and cook an additional 5 to 6 minutes until they are tender.

Transfer the contents of the pan to a large mixing bowl with the bread cubes, scraping any leftover bits. In a medium bowl, whisk the eggs, milk and salt and pour it over the bread mixture in the bowl. Transfer the contents to the prepared baking dish. Sprinkle the Parmesan on top and bake for at least 30 minutes or until the egg is fully set and the top is golden-brown and crusty. Remove from heat and serve warm.

Flowing water

What a treat to hear flowing water on the farm again. The drainages are filling and the puddles are forming around the farm. The road that we put in across the farm is holding up well and we are taking of notes of the spots we need to touch up this summer to have it work even better.

The plastic is up on the greenhouse! Jesse and Annie tackled it while we were away. It sounds rather difficult and now we are all excited to see how it performs. This week we are working in the tunnels to plant another succession of crops, as well as starting seeds in the greenhouse.

This week’s pick list:

• Arugula

• Pac choy

• Fennel

• Onions

• Beets

• Chard

• Cabbage

• Radishes

• Leek

• Carrots

• Frisee, Castelfranco, Escarole, and Radicchio

• Garlic

• Kale

• Turnips

• Potatoes

• Winter squash

• Rutabaga

• Parsnip

• Parsley

• Kohlrabi

• Celeriac

• Revolution Bread is available

KOHLRABI & CARROT SLAW WITH SMOKED TUNA, from dishingupthedirt.com

• 2 carrots, julienned

• 1 kohlrabi, peeled and julienned

• 1/2 a small red onion, thinly sliced

• 1/3 cup yogurt

• splash of red wine vinegar

• 5 ounces smoked albacore tuna (or regular)

• hefty pinch of salt

• drizzle of extra virgin olive oil

• freshly ground black pepper

• 1/4 cup minced parsley

In a large bowl combine the julienned veggies and season with a bit of salt and pepper.

In a smaller bowl combine the yogurt, vinegar, tuna, salt, oil and pepper. Mix well. Add the mixture to the bowl with the veggies and toss in the parsley. Taste for seasonings and adjust as needed.