Feeding

We have been feeding hay to the cows on pasture since the rains began to allow the new grass time to grow and to provide extra nutrition to the cows. Since it is a two person job, Teddy and I have helped Seth on Sundays when he does chores. It is a treat for us to be up close and in the herd, watching them interact and see how the calves have grown. There are lines of hay all through the big pasture now which will also feed the soil and drop extra seed.

It was Annie’s last day on Friday, a sad but also celebratory moment as she has been a part of the farm for three years. We will miss the care she brought to the vegetables and us but we are excited to follow her on her next journey at Filigreen Farm.

No potluck this Friday as it will be too wet and rainy. We will resume potlucks in March!

We are closed next week!

This week’s pick list:

• Broccoli

• Cabbage

• Winter squash

• Fennel

• Kale

• Beets

• Chard

• Potatoes

• Parsley

• Carrots

• Lettuce

• Escarole, Sugarloaf, and Radicchio

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Brussel sprouts

• Parsnips

• Cauliflower

• Pac Choy

• Dried tea herbs

• Dried ground peppers

• Revolution Bread

Momofuko’s Roasted Brussel Sprouts with Fish Sauce Vinaigerette, from food52.com

Roasted Brussels Sprouts

• 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves

• 3 tablespoons chopped mint

• 2 pounds brussels sprouts (smaller ones are better)

• 2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)

Fish Sauce Vinaigrette

• 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

• 1/4 cup water

• 2 tablespoons rice wine vinegar

• 2 tablespoons lime juice (from 1 lime)

• 1/4 cup sugar or maple syrup

• 1 garlic clove, minced

• 2 red bird’s-eye chiles, thinly sliced, seeds intact, or chile powder added to your spiciness level

Roasted Brussels Sprouts

Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.

To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.

To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.

Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.

Fish Sauce Vinaigrette

Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

Calendula

The one plant still blooming on the farm is the calendula in the herb garden. Its leaves are battered from the frost and rain but there are flowers dotting the green. The bright colors call in the sun and exuberance of summer, warming us when it is damp and cool.

Our days have slowed and we have started to switch to winter projects, although the strawberries need to be weeded and the tunnels provide ample work. We relish the sun when it appears and are forever grateful for the rain.

This week’s pick list:

• Broccoli

• Cabbage

• Winter squash

• Fennel

• Kale

• Collards

• Beets

• Chard

• Potatoes

• Parsley

• Carrots

• Lettuce

• Escarole, Sugarloaf, and Radicchio

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Leeks

• Brussel sprouts

• Parsnips

• Cauliflower

• Pac Choy

• Dried tea herbs

• Dried ground peppers

• Revolution Bread

One-Pot Tumeric Coconut Rice with Greens, from 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

• 5 scallions, 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 1/2 teaspoons 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 and season well with salt and pepper. 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, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Change

What a glorious change it is outside as the fields, animals, plants, and us are soaked and saturated with moisture. While we have had heavy rain rates at times, causing some run off and pooling, most of the water has been absorbed. While there are not yet signs of fresh green sprouts in the pasture, we can imagine all the seeds swelling and being ready to burst with the next wave of sunshine. For now, we are basking in the dampness around us. With no sunshine and ample moisture in the air, we have not even needed to water in the tunnels or the flats in the greenhouse!

As our season winds down, we also have changes in our crew. Abby, Adam, and Amber are leaving after this week. It has been a pleasure to work alongside them, to get to know them, and we will miss them.

This week’s pick list:

• Broccoli

• Cabbage

• Winter squash

• Scallions

• Kale

• Collards

• Beets

• Chard

• Potatoes

• Parsley

• Carrots

• Lettuce

• Escarole and Radicchio

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Leeks

• Brussel sprouts

• Parsnips

• Arugula

• Pac Choy

• Dried tea herbs

• Dried ground peppers

• Revolution Bread

Celery Root with Brown Butter, Oranges, Dates, and Almonds, from Six Seasons by Joshua McFadden

• 2 oranges

• 3/4 pound celery root (1 small or 1/2 large)

• 1/2 cup pitted dates, cut into quarters or smaller

• 1/4 teaspoon dried chile flakes or powder (the numex or basque would be good, not too spicy. or you can just put in a pinch of cayenne or sarit.)

• Salt and pepper

• Extra-virgin olive oil

• 1/4 cup roasted almonds

• 1/4 cup thinly sliced scallions

• 1/4 cup chopped parsley

• 2 Tablespoons unsalted butter

Grate the zest from one of the oranges, then squeeze the juice from half of that grated orange.

Cut a small slice from the navel and stem ends of the second orange and set the orange on the cutting board on one cut end. Using a sharp paring knife, cut away all the orange peel and the underlying white pith from top to bottom, working in strips around the orange. Halve the orange pole to pole. Set half on the cutting board cut side down, and cut crosswise into 1/8 inch thigh half moons. Repeat with the other half and put all slices in a bowl.

Using a sharp paring knife, cut away all tough exteriors of the celery root. Cut the whole thing in half. Set the flat side on the cutting board and slice as thin as you can. (You can also use a mandolin.) Put the celery root in the bowl with the oranges.

Add the orange juice, set, dates, chile, 1 teaspoon salt, and fresh black pepper. Toss and taste. Adjust seasonings until it is very zippy. Add a glug of olive oil and taste. Add the almonds, scallions, and parsley and toss. Taste and adjust one more time.

Melt the butter in a small saucepan or skillet over medium heat. Cook the butter, swirling the pan every few seconds, until all the water inside the butter has sizzled off and the milk solids at the bottom of the pan begin to turn a pale golden color, 1 to 2 minutes. Cook the butter until it turns golden brown and smells nutty and delicious, another few seconds. Pour it immediately over the salad and toss one more time before serving.

Warm inside

The rains are returning! We are overjoyed for the relief and renewal for the land and us. We are harvesting extra food today as we will be closed Friday. Even though it will be wet outside, the barn will be full and lively!

We just came home after visiting our friends Cameron and Daphne in Colorado who run Light Root Community Farm. We met them when we were apprenticing on Horsepower Farm in Maine 16 years ago. We were delighted to see their farm, including their beautiful draft horses and dairy cows, and to talk endlessly about farming, life, and more.

It was also a reminder of how thankful we are for our crew who care for the land and us and who truly make this farm possible.

This week’s pick list:

• Broccoli

• Cabbage

• Winter squash

• Scallions

• Kale

• Beets

• Chard

• Potatoes

• Parsley

• Carrots

• Lettuce

• Escarole, and Radicchio

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Leeks

• Brussel sprouts

• Parsnips

• Dried tea herbs

• Dried ground peppers

Shortcut Pie Crust, from nytimes.com

• 1 ½ cups/190 grams all-purpose flour

• ½ cup/60 grams confectioners’ sugar, passed through a sieve

• ¼ teaspoon kosher salt

• 9 tablespoons/130 grams cold unsalted butter, cut into cubes

• 2 large egg yolks

Combine the flour, confectioners’ sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.

Add the egg yolks and blitz then pulse just until the pastry begins to come together.

Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.

Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)

The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

Compost

Annie and Jesse have been prepping all the compost piles for winter: turning, watering, and shaping them. Last we cover them so that they do not get too wet from the rainfall we know will come eventually! We look forward to the boost they will bring the vegetable fields in the spring.

Abby and Amber have been weeding and mulching in the tunnels, trying to get a head start on the rye grass that is relentless this time of year. The plants in the tunnels are growing rapidly, protected from the wind and cold.

We will harvest our old laying hens this week. We are grateful for the delicious eggs that they have given us all year, as well as the fertility they have added to our fields.

Next week we will only be open on Tuesday! We will harvest double so that everyone can come that day. We are closed on Friday.

This week’s pick list:

• Broccoli

• Collards

• Cabbage

• Winter squash

• Scallions

• Kale

• Beets

• Chard

• Potatoes

• Parsley, Dill, and Cilantro

• Carrots

• Lettuce

• Frisee, Escarole, and Radicchio

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Leeks

• Fennel

• Brussel sprouts

• Garlic

• Parsnips

• Dried tea herbs

• Dried ground peppers

• Revolution Bread

Celery-Leek Soup With Potato and Parsley, from nytimes.com

• ¼ cup extra-virgin olive oil, plus more for drizzling

• 2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)

• 3 garlic cloves, sliced

• Kosher salt and freshly ground black pepper

• 1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced

• 1 large potato (about 12 ounces), peeled and roughly chopped

• 3 fresh bay leaves

• 1 ½ teaspoons fresh thyme leaves

• ¼ cup dry white wine

• 7 cups chicken or vegetable stock

• 1 cup chopped fresh parsley leaves, plus more for garnish

• Crème fraîche or heavy cream, for serving

In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.

Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.

Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.

Working in two or three batches, transfer the soup to a blender and purée until smooth. (It’s almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.

Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

Many wreaths

The farm was full of activity this Saturday at the harvest festival; many beautiful creations were made and delicious food was eaten! Emma dried a huge variety of flowers this year and it was a delight to see them made into wreaths. We will have left over wreath making supplies in the barn this week for anyone who was unable to attend.

Kelsey finished harvesting the last of the marshmallow root last week and began mixing new tea blends this Monday. Look for them in the barn this week!

We planted the garlic last week and are hoping for a much more abundant crop this year. We chose to use most of the garlic that we harvested this summer as seed for next year’s crop that we just planted. This means that we have very little garlic left to offer in the barn until we begin harvesting green garlic in March. We made this choice for 2 reasons. One, there is great value in saving your seed each year and having the crop acclimate to your land. Second, garlic seed is actually much more expensive than garlic your purchase in the store. We hope you enjoy the remaining garlic that we have and we look forward to the delicious green garlic when it comes.

We are so happy that there is talk of rain next week so we are prepping all the fields in advance. We hope to have all the cover crop seeded before the first rain. We hope it comes true!

This week’s pick list:

• Broccoli

• Collards

• Cabbage

• Winter squash

• Scallions

• Kale

• Beets

• Chard

• Potatoes

• Parsley

• Carrots

• Lettuce

• Frisee

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Leeks

• Garlic

• Parsnips

• Dried tea herbs

• Dried ground peppers

• Revolution Bread

Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds, from food52.com

• 1 1/2 pounds green cabbage (half a large head)

• 1/4 cup oil

• 1/4 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 1 teaspoon sesame seeds

• 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings

• 1 teaspoon salt

• 1/8-1/4 teaspoons cayenne pepper

• 1 tablespoon lemon juice

• 1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)

Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.

Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.

Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Rye, Rain, and Martin

We lost Martin, our fierce and loving tomcat, this weekend. When we moved to the farm, he greeted and befriended us immediately, as he did with all visitors. He made us feel at home and has been a fixture here: sauntering around, basking in the sun, and relentlessly asking for and giving love. We will miss him.

The lack of storms in the forecast is troubling. We are grateful for the return of the fog and a break from the deep frost but we need water to replenish us all. This week in our morning circle, we are reading a poem by Ursula LeGuin (included below) to collectively call for the rain.

We have freshly cleaned and milled rye flour in the barn now. We are excited to bake with it and hope you enjoy it as well.

We hope you can join us for the harvest festival this Saturday from 11-3! Make wreaths and other crafts, eat pumpkin pie, and help us give thanks for the summer abundance.

Winter store hours begin this week! We will close at 6 pm until the time changes again in March.

To the Rain by Ursula K. LeGuin

Mother rain, manifold, measureless,

falling on fallow, on field and forest,

on house-roof, low hovel, high tower,

downwelling waters all-washing, wider

than cities, softer than sisterhood, vaster

than countrysides, calming, recalling:

return to us, teaching our troubled

souls in your ceaseless descent

to fall, to be fellow, to feel to the root,

to sink in, to heal, to sweeten the sea.

Martin big and strong when we first met him (and with both eyes)!

This week’s pick list:

• Broccoli

• Collards

• Cabbage

• Winter squash

• Kale

• Beets

• Chard

• Potatoes

• Parsley

• Carrots

• Lettuce

• Radish

• Turnips

• Rutabaga

• Kohlrabi

• Celeriac

• Celery

• Onions

• Leeks

• Garlic

• Sunflower heads for seed

• Dried tea herbs

• Dried ground peppers

• Revolution Bread only available Friday

Swedish Rye Cookie Recipe, from 101cookbooks.com

• 1 cup rye flour

• 1 cup flour

• 1/2 teaspoon fine grain sea salt

• 1/2 cup cream cheese, room temperature

• 1/2 cup unsalted butter, room temperature

• 1/2 cup fine grain natural cane sugar, sifted

• large grain sugar (for sprinkling)

• organic powdered sugar (for snow)

Line a couple baking sheets with parchment paper.

In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. The dough should no longer be dusty looking. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator.

Heat your oven to 350F degrees, and arrange the racks in the top and bottom thirds.. When you are ready to roll out your cookies do so on a lightly floured work surface. Roll the dough out to 1/4-inch thickness, and cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar. Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges - avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.

Beets and Ashwaghandha

During our morning circle, we often read poems, quotes, or excerpts that speak to us and help us start the day. This week Annie started us of with a poem about beets, of which we have had a beautiful harvest this year. There is still a small amount out in the field, lingering and waiting for us to bring them in. On Monday next week we will harvest the remaining storage vegetables, including the rest of the beets, parsnips, and radishes.

This week we are focused on planting the strawberries for next year: laying the irrigation lines, then the plastic, and planting the bare roots by hand. To lay the plastic, we need it to be completely calm without even a slight breeze. Unfortunately the weather does not seem to be cooperating. We will slowly work away at it as best we can.

Kelsey has been harvesting the ashwaghandha roots from the flower field. Their fragrance has been drafting out of the herb room and we have been relishing it. The roots are long and healthy and we are excited to have them all winter!

This week’s pick list:

• Fennel

• Collards

• Cabbage

• Winter squash

• Tomatoes - last week!

• Beets

• Chard

• Potatoes

• Parsley and Dill

• Carrots

• Lettuce

• Radish

• Turnips

• Rutabaga

• Hot Pepper

• Sweet Pepper

• Celery

• Onions

• Leeks

• Garlic

• Sunflower heads for seed

• Pick your own strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried ground peppers

• Revolution Bread only available Friday

Lentils and Onions, from ranchogordo.com

1. Cook 1 pound of lentils in water with a bay leaf. Add one peeled, cubed potato to the pot.) Add salt when they begin to soften.

2. Thinly slice an entire yellow onion and saute over low heat in lots of olive oil until soft and reduced, about 20 minutes. You can also cut in some butter if you like. A clove of garlic would be welcome, too.

3. Just before serving, add an herb or spice (or a spice mix) to the cooked onions.

4. Gently add the onion mix to the beans or lentils, and cook for 5 minutes, then transfer to a dish and serve. Not making this a one-pot meal means the flavors stay sharp and distinct.

A few remaining

There is evidence of the frost everywhere in the fields now: most of the flowers are have died, as well as all the summer crops in the fields. The few remaining flowers are pops of color against the brown and black of the others.

Last fall we were fortunate to have a late frost, allowing us to have summer squash and cucumbers until now. In addition, the fall crops came in beautifully. I felt as if I finally understood the timing and rhythm of the season. This year I followed the same dates almost exactly but everything seems off. It is hard to pinpoint the difference in the two years: perhaps it was the weather, perhaps the it was the small changes to the dates I made, perhaps it is unexplainable. I do find that each year I am learning more, building resiliency into our systems, and allowing us to still have plenty of beautiful food to eat.

This week’s pick list:

• Fennel

• Collards

• Cabbage

• Winter squash

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Lettuce

• Radish

• Hot Pepper

• Sweet Pepper

• Celery

• Onions

• Leeks

• Garlic

• Pick your own strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried ground peppers

• Revolution Bread

CHOCOLATE CHIP KABOCHA BREAD, from dishingupthedirt.com

Chocolate Cinnamon Swirl

• 3/4 cup chocolate chips

• 2 teaspoons ground cinnamon

• 2 tablespoons brown sugar

• 2 tablespoons maple syrup

Kabocha Batter

• 1 medium kabocha squash, peeled, seeded, and cut into 1/2 inch dice (about 3 1/2 cups worth but steam all the cubes and save leftovers for another use)

• 2 cups flour

• 2 teaspoons baking powder

• 1/2 cup +2 tablespoons extra virgin olive oil

• 1/2 cup maple syrup

• 2 tablespoons milk (can substitute a non-dairy milk here)

• 1/2 teaspoon sea salt

• 2 teaspoons vanilla extract

• 1 large egg, lightly beaten

Place chocolate chips, cinnamon, brown sugar, and maple syrup in a bowl; mix to combine and set aside.

Steam the squash for 10-12 minutes or until soft. Place in a medium bowl and mash with a fork. Measure out 1 1/2 cups and set aside.

Preheat the oven to 350F. Lightly oil a 9 inch loaf pan and set aside.

Sift spelt flour and baking powder into a medium bowl and stir to combine. Add olive oil, maple syrup, milk, salt, vanilla and egg to the mashed squash; whisk until smooth. Using a rubber spatula, fold flour mixture into squash mixture until just combined. Spread half of the batter over the bottom of the loaf pan. Layer the chocolate chip cinnamon mixture evenly over batter and top with remaining batter. To create a swirl, use a small rubber spatula or butter knife to zigzag back and forth through the batter (across the pan) and one stroke straight through the center of the loaf (lengthwise).

Place in the oven and bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow the loaf to cool for 5 minutes in the pan before turning out and placing on a wire rack.

Steady

We finished the harvest of carrots and potatoes yesterday and will bring in the remaining onions tomorrow. We are still working to knock back the weeds in the winter field and to start clearing out irrigation in preparation for rain. While the frost last week made it feel like fall, or almost winter, arrived with a bang, the lack of rain in the forecast is allowing us to work at a steady pace. Still we do hope for that to change any day and will welcome the rush it will bring!

This week’s pick list:

• Fennel

• Winter squash

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Lettuce

• Eggplant

• Hot Pepper

• Sweet Pepper

• Celery

• Onions

• Melons

• Garlic

• Strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried ground peppers

• Revolution Bread

Green Chile Enchilada Sauce, from pinchandswirl.com

• 1 1/2 pounds Green Chiles

• 2 tablespoons olive oil

• 1 pound tomatillos papery coverings removed and diced

• 2 medium white onions thinly sliced

• 8 cloves garlic peeled and coarsely chopped

• 2 jalapeños, seeds and membrane removed, chopped

• 1 tablespoon ground cumin

• 3 cups water

• salt and freshly ground black pepper

Preheat oven to 400°F.

Line a rimmed baking sheet with parchment paper and arrange chiles on it in a single layer. Roast chiles for 30 minutes then transfer to bowl and cover for at least 15 minutes or until cool enough to handle.

When chiles are cool enough to handle, remove stems, skin and seeds; coarsely chop.

Meanwhile, heat olive oil in a large saucepan over medium heat. Add tomatillos, onion, garlic and jalapeño; cook and stir until soft, about 15 minutes. Add chopped chiles, cumin and water and bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Season to taste with salt and pepper.

Blend in 2 or 3 batches, taking care to have a similar ratio of liquid to solids and covering the blender with a towel not the lid if the sauce is hot.

Pour sauce into canning jars or other heat-safe containers and let cool. Refrigerate or freeze sauce or use it right away!

Peppers and Pumpkins

There was frost in the fields this morning and the pepper plants were definitely frozen. I am hoping that the frost is light enough that they survive with little damage and this post will not be accurate! There are so many beautiful hot peppers still out in the field! It is a great time to preserve them. This weekend I lacto fermented them whole for the first time (see recipe below) and I am hoping to make hot sauce this week. The cool weather will slow the summer crops and their time is coming to an end shortly. Capturing a bit of the taste of summer for the cooler months ahead is worth the work.

We began the harvest of the storage carrots and potatoes yesterday. The carrots look beautiful, straight and delicious with little disease. The potatoes unfortunately are not as lovely. We discarded many in the fields and had low yields. It is difficult when a crop does not do well and a million questions fill my head of what I can do differently. I think I have a sense of plan for next year, but in the meantime we will have less potatoes this winter.

The carving pumpkins and gourds are on display outside and inside the barn this week! The striped carving pumpkins have hulless seeds, also known as pepitas, that are delicious!

This week’s pick list:

• Fennel

• Winter squash

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Celery

• Scallions

• Onions

• Melons

• Garlic

• Strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried ground peppers

• Revolution Bread

Lacto-Fermented Whole Chili Peppers, from brewedandbrinedblog.com

• 24 oz | 680g fresh chili peppers (single variety or mixed)

• 32 oz | 946ml filtered/dechlorinated water

• 0.8 oz | 23g kosher sea salt

• special equipment

• 64 oz | 1.89 l mason type jar with lid

Instructions

• rinse the chili peppers under cool water and allow to partially air dry.

• meanwhile, make a 2.5%* salt water brine by combining the water and salt in a large jar or measuring cup. stir periodically until the salt has dissolved completely.

• when the chili peppers are mostly dry, slit each pepper slightly and begin placing them in the jar. if using multiple varieties and/or larger chilis, you will need to strategically place them in the jar in order to maximize the space and avoid large gaps.

• after the chili peppers have been placed in the jar, pour in enough brine to cover. place the cover loosely on top to allow for carbon dioxide produced by the fermentation process to escape (you don’t want your jar to build up pressure and potentially explode). check the brine level periodically as some of the brine will have filled the voids on the interior of the chili peppers through the slit you made in each chili (you always want the contents to be submerged or what is exposed will rot).

• allow the chili peppers to ferment on the counter for 3 - 5 days, or up to 7 days if the ambient temperature is cooler (you will see bubbles forming and the brine will become cloudy). check the brine level daily and test the chilis at day 3 if the ambient room temperature is extremely warm as you don’t want the chili peppers to over ferment and get mushy.

• when the chili peppers have fermented to your liking, cover tightly and place in the refrigerator to slow down fermentation (giving them more time to develop flavor). be sure to check the brine level over the next couple of days as it tends to lower as the chiles take on more of the liquid.

• eat chili peppers straight out of the jar or with something like a sandwich, use for cooking in place of fresh chili peppers, or turn into hot sauce. enjoy!

*brine concentration formula: amount of liquid (oz | ml) x desired % brine = required salt (oz | g) e.g. 32 oz | 946 ml water x 0.025 brine = 0.8 oz | 23g salt

Another Preserved Chili Pepper recipe from CSA members:

• slice (seeds in)

• 5 hours salt

• rinse
  

• 5 hours distilled white vinegar

• drain overnight

• pack into jars
  

• 80/20 olive/high heat oil

• pour hot oil into jars and put on lid

These peppers keep for 6 months in the fridge!

A step towards autumn

We brought in the rest of the winter squash yesterday: all the butternuts, delicates, spaghetti, and golden acorn. It was a bountiful crop! Unfortunately, the kabochas and edible pumpkins suffered from disease and we lost most of them. We will offer the remaining kabochas first as they may not last as well, and to give the butternuts time to sweeten and cure.

The shrinking days and changing light are signaling that autumn is coming but the temps today and tomorrow are rather extreme! We will start harvest early this morning in hopes of beating some of the heat.

This week’s pick list:

• Fennel

• Winter squash

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Celery

• Scallions

• Onions

• Melons

• Garlic

• Strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried ground peppers

• Revolution Bread

Greek-Style Watermelon Salad, from nytimes.com

• 3 cups cubed watermelon

• 2 large ripe tomatoes

• 1 medium cucumber

• 1 small red onion

• ⅓ cup pitted kalamata olives

• ⅓ cup crumbled feta

• Some chopped parsley and mint

• Olive oil and red-wine vinegar

• Salt and pepper
  

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

Thin line of fog

Lately in the mornings the fog has settled in our little valley as a thin line across the horizon, rather than as a thick blanket. It blurs the vision just slightly and highlights the shape of valley.

The wild weather from hot to rain is keeping us on our toes, trying to decide which crops to focus on first. The yellow storage onions are in; the reds will be harvested this week. Half of the squash and pumpkins are in but the rest will come in next week.

The tomatoes are abundant and the sweet peppers are just starting while some of the other summer crops are waning. We are grateful for them as we watch the fall crops struggle. The flea beetles have been relentless this year, attacking our brassicas endlessly. My research for this winter is to create an action plan for our control of them.

This week’s pick list:

• Cabbage

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Snap peas

• Celery

• Scallions

• Onions

• Melons

• Garlic

• Strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried Peppers

• Revolution Bread

Tomato Tart, from davidlebovitz.com

For the dough

• 1 1/2 cups (210g) flour

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 cup (4 oz, 115g) unsalted butter, cubed and chilled

• 6 tablespoons (90ml) ice water

For the tomato topping

• 4 medium (or 3 large) fresh tomatoes, about 1 1/2 pounds (680g)

• salt

• 2 cloves garlic, peeled and thinly sliced

• freshly grated black pepper

• 1 cup (90g) finely grated cheese

For the filling

• 1 1/2 cups (360g) whole milk ricotta

• 1 tablespoon Dijon mustard

• 3 tablespoons minced fresh basil, or 2 tablespoons flat-leaf parsley and 2 to 3 teaspoons minced fresh thyme, plus additional fresh herbs to chop and scatter over the finished tart

• 2 cloves garlic, peeled and minced

• 1 large egg

• 1/3 cup (30g) grated Parmesan or Pecorino cheese

• 1/2 teaspoon salt

• freshly grated black pepper

• generous pinch cayenne

1. To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a food processor, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas.

2. Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands, shape it into a disk, wrap it plastic, and refrigerate for at least 30 minutes.

3. Cut the tomatoes into 1/2-inch (2cm) slices and set them in a colander, sprinkling them very lightly with a little bit of salt as you lay them in. Let tomatoes drain for about for 30 minutes.

4. Make the filling. If using fromage frais, stir it together with the mustard, fresh herbs (parsley and basil, or parsley and thyme or tarragon), 2 minced garlic cloves, the egg, Parmesan, 1/2 teaspoon salt, black pepper, and cayenne, until smooth. If using whole milk ricotta, mix all the ingredients together, except for the herbs, in a blender or food processor, until smooth, then stir in the herbs by hand. (It's not imperative to puree the ricotta first, although it does help it lose any graininess store-bought ricotta can have.)

5. Preheat the oven to 400ºF (205ºC).

6. On a lightly floured surface, roll the dough to a 14-inch (36cm) circle and fit it into a 10-inch (26/27cm) tart pan or quiche dish. Let the overhang of dough rest hanging over the edge of the pan. Spread the tart filling over the bottom of the dough in an even layer.If using a baking sheet, lay the dough on a baking sheet lined with parchment paper or a silicone baking mat and spread the filling over the dough, leaving a 2-inch (5cm) band of dough around the filling, with no filling on it, that you'll be using to fold over the tomatoes.

7. Line a dinner plate with a few layers of paper towels. Remove the tomatoes from the colander and, working in batches, set a few tomatoes at a time on the paper towels to remove excess moisture, then arrange them in overlapping circles over the filling. Continue preparing and arranging the tomatoes the same way in the pan.Places the pieces of sliced garlic over the tomatoes. Grind a little black pepper over the tomatoes. Take the overhang of tart dough, hanging over the edges of the pan, and fold it over the tomatoes to enclose them to make a crust. Bake for 15 minutes.

8. Remove the tart from the oven and sprinkle the tart, including the crust, with the grated Gruyère and bake until the tart is golden brown on top, for another 20 to 30 minutes. (Mine took 30 minutes in the tart pan, and 20 minutes baked freestyle, on the baking sheet.) Remove from the oven and let cool until the tart is cooled down, or tepid. If you've baked the tart on a baking sheet (i.e.; freestyle) as soon as it's cooled and firm up enough to hold together, slide the tart off the baking sheet and onto a wire cooling rack.Sprinkle with additional fresh herbs, and serve. You can serve the tart warm but it'll be a bit of a challenge to cut into neat pieces.

Balance

As in life, success in farming often arrives from keeping the proper balance, the right amount of water to sun to nutrients and more. It is a simple equation and yet so difficult. We need to adjust our actions with the weather, watching the plants and more for clues as to their needs. It is hard to predict, although we gain knowledge the longer we are here.

In the tunnels, the environment is largely controlled by us and also very different from outside, much more humid and moist. The plants are very susceptible to disease so we water the least amount necessary. We were having germination problems when direct seeding spinach so we tried to water a little more to help sprout the spinach. Unfortunately all the basil in the tunnels then got disease, so we will not have any more of the genovese basil for the season. Luckily there is purple and thai basil in the pick your own field.

The beautiful blue chicory flower blooming in the picture below is a joy to see through the summer in the pasture. We added to the seed to our cover crop mixture this year to increase the diversity of seed in the mix. Unfortunately we have learned that it is a hard plant to eliminate and it has become a weed in the vegetable fields.

This week’s pick list:

• Cabbage

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Spinach

• Snap peas

• Celery

• Arugula

• Scallions

• Onions

• Corn (last week)

• Melons

• Garlic

• Strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried Peppers

• Revolution Bread

I have not made this recipe but I was fascinated to hear you could make a preserve simply out of melons. We have so many beautiful melons right now!

Melon Butter, from silviabaldini.com

• 2 melons peeled, seeded and diced

• 1 lemon juice

• sugar 500g for every 1 kilo of melon flesh, peeled and seeded

Peel, remove seeds and dice melon. Weigh flesh. Add half of the weight in sugar for a 50% sugar ratio (1 sugar to 2 melon ratio). Add the lemon juice. Bring to a boil then simmer in a non reactive pan until thick and syrupy. Candy thermometer 108. Transfer in to jars, wipe the rims, apply the lids and rings, and process in a boiling water bath.

Shelling Beans

One variety of bush beans that we grow in the pick your one field are Dragon Langerie or Dragon’s Tongue (https://www.fedcoseeds.com/seeds/dragon-langerie-organic-bush-wax-bean-277). They are delicious picked young before the seeds have developed, but can also be eaten as a fresh shelling bean. Right now there is an abundant amount of shelling beans in the field!

We are focusing on hoeing this week, hoping to get the weeds knocked back before the fall harvest gbegins next week with onions and winter squash. The storage onions look amazing this year!

This week’s pick list:

• Cabbage

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Basil, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Spinach

• Celery

• Turnips

• Fennel

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread

Cranberry Bean Salad with Basil, Mint and Feta, from thekitchn.com

• 4 tablespoons olive oil, diced

• 2 cloves garlic, minced

• 1/2 pound fresh cranberry beans, shelled (will yield 1 1/4 cups of actual beans)

• Salt and freshly ground pepper

• 1/2 teaspoon Dijon mustard

• 2 tablespoons red wine vinegar

• 1/4 cup chopped basil

• 2 tablespoons chopped fresh mint

• 1/2 cup mild feta cheese, crumbled

Over medium-low heat, heat 1 tablespoon of the olive oil and add the garlic. Stir until fragrant, about a minute. Add beans and stir until they're just coated in oil. Cover the beans with about 2 inches of water and a pinch of salt and pepper.

Simmer, covered, until beans are soft but are not losing their shape, about 30 minutes. Remove pot from heat, and use a slotted spoon to transfer beans into medium bowl. Allow to cool completely. Reserve 2 teaspoons of the cooking water.

In a small bowl, whisk together the remaining 3 tablespoons oil, mustard and vinegar and season with salt and pepper. Add the dressing to the beans and gently stir to combine.

Add 2 teaspoons of the cooking liquid. Season with salt and pepper. Stir in the basil, mint and feta and allow the salad to stand for twenty minutes. Serve at room temperature.

Wheat

We are excited to have wheat berries and flour back in the barn! Adam and Seth have gotten the cleaning equipment up and running again. The freshly milled whole grain flour has a beautiful smell and tastes delicious.

We are direct seeding outside for the last time the week: a second round of storage radishes and turnips, as well as the last cilantro and dill. The purple sprouting broccoli will be planted this week and we are hoping for a bountiful harvest in February!

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Spinach

• Celery

• Turnips

• Fennel

• Arugula

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread

Ulitmate Zucchini Bread, from smitten kitchen.com

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater

• 2 large eggs

• 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter

• 1/2 cup (95 grams) packed dark brown sugar

• 1/2 cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon fine sea or table salt

• 1 1/4 teaspoons ground cinnamon

• 1/8 teaspoon ground or freshly grated nutmeg

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 cups (260 grams) flour

• 2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Night Rides

The hot nights of last week brought us outside at sunset, riding bikes and waiting for the house to cool to sleep. I always joke that we can grow every vegetable here “medium” as we are not too warm for cool loving crops, like lettuce and broccoli, but not too frigid for the heat lovers, like the tomatoes and peppers. The growing season is a bit of a roller coaster ride, depending on the weather the different types of crops thrive. The heat wave last week induced incredible growth in the tomatoes and peppers, although no ripening white yet! They look big and happy. The kale on the other hand wilted and looked miserable no matter the amount of water it received.

This week we are planting the winter chicories, plus more cabbage and broccoli. The winter field is growing beautifully!

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Radishes

• Hot Pepper

• Sweet Pepper

• Spinach

• Celery

• Cabbage

• Fennel

• Scallions

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

Puy lentil and aubergine stew, from ottolenghi.co.uk

• 3 tbsp olive oil, plus a little extra to serve

• 3 garlic cloves, finely sliced

• 1 large red onion, finely chopped (160g)

• ½ tbsp picked thyme leaves

• 2 small aubergines, cut into chunks, about 5 x 2cm (420g)

• 200g cherry tomatoes

• 180g Puy lentils

• 500ml vegetable stock

• 80ml dry white wine

• 100g crème fraîche

• 1/2 - 1 tsp ground chiles

• 2 tsp picked oregano leaves

• salt and black pepper

Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

Place the aubergines and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.

Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top.

Fruits of Summer

I picked the first early girl tomatoes from the field on Sunday. Many more should follow in the coming weeks, especially with this heat wave. The dry farmed tomato plants this year are big and beautiful, while the heirlooms look less vigorous. It may be that with the late rain we should have watered the heirlooms even less!

The seeding and planting of the fall and winter crops has slowed to a steady pace, just in time for the harvests to increase. The winter field is now fully spaded and we will mostly plant it out by the end of the month.

We hope you can join us for a potluck this Friday!

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Radishes

• Arugula

• Celery

• Cabbage

• Fennel

• Scallions

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

Grilled Summer Vegetables with Tahini Dressing, from nytimes.com

For the tahini dressing:

• ¼ cup tahini, at room temperature and well stirred

• 3 tablespoons lemon juice

• Pinch of ground cayenne

• 2 garlic cloves, grated or pounded to a paste

• 2 tablespoons extra-virgin olive oil

• 1 cup plain yogurt (not Greek-style yogurt)

• Kosher salt

For the vegetables:

• A mixture of onions, peppers, squash, and tomatoes (but feel free to mix, cabbage would be good too!)

• Paprika or pimentón, for garnish (optional)

• Chopped mint, dill, parsley and cilantro, for garnish

• Lemon wedges, for serving

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.

Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.

Grill vegetables.

Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

Cycles

We picked the first of the field eggplant last week; it was beautiful to see the dark purple, shiny fruits. The corn is slowly ripening but the crop is very petite this year. It was planted in a section of the field that has standing water for much of the winter and the plants are stunted. Luckily the mini ears still taste delicious.

I looked back at the records from the previous seasons at this time to see how this season varies: what we were harvesting, planting, and weeding. Seeing the common rhythms helps to ground me and to ease my worries.

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Turnips

• Celery

• Cabbage

• Fennel

• Scallions

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread and Filigreen Farm Blueberries available!

Eggplant Salad Toasts, from smittenkitchen.com

Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above

1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved

Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.

Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.

Buzzing

Walking through the fields this Sunday, it was a joy to come to the strip of phacelia that we planted in the middle of the melon patch this year. It was abuzz with all types of bees and insects. I hope to plant even more flowers in the field next year if I can find room. The flower garden is also a haven for insects and birds!

We have been dog sitting my brother’s dog, Patty, for the last week so I have been taking short morning walks with both dogs most mornings. It has been lovely to be outside in the calm of the morning before the sun is up, seeing where the fog has settled, and all the animals just waking up.

We are planting fall broccoli, cabbage, cauliflower, and brussel sprouts this week. The summer crops enjoyed the heat of the weekend and are growing rapidly. We hope to be eating more of them soon!

This week’s pick list:

• Arugula

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Turnips

• Radishes

• Cabbage

• Broccoli

• Tatsoi

• Scallions

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread and Filigreen Farm Blueberries available!

Pasta with Zucchini Cream, from 101cookbooks.com

• 8 ounces dried pasta

• 3-4 medium zucchini (2 lbs), washed

• 2 tablespoons extra virgin olive oil

• 6-8 medium cloves garlic, grated on microplane

• 1/2 teaspoon fine grain sea salt

• 1 1/2 cups grated Parmesan or pecorino cheese

• 1 cup basil, thinly sliced

• black pepper

• toasted almond slices

Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.

In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.