Hazel

Jorge and Jesse split the cow herd into two groups last week. Even though the calves are now on average 10 months old, the first day or two can be upsetting for both mother and calf. There is a lot more mooing than normal. Some mothers are more distressed and determined than others. Hazel, who is one of our original cows, is the fiercest mother of all. Every year she jumps the fence and is adamant about reuniting with her calf. Yesterday, Jorge and Jesse herded her back in with the others, but she jumped right back out. Even though it is not helpful that she keeps jumping out, we do admire her mothering skills and instinct. Jesse claims she raises the most gentle calves.

Jesse and Seth are setting up the sheep corral today. We hope to have the sheep in their new abode tomorrow, which is the first possible date we could have a lamb. Sam and Sarah Beth sowed the first round of onions in the greenhouse yesterday.

The weather of late has been too warm and, of course, lacking rain. There are brown spots on the hills already and the soil is quite dry, which is unusual and unnerving. The irony of a dry winter for this particular farm is that we do benefit from the dryness in the moment: the overwintered crops last longer as they do not get flooded and we have a beautiful cover crop. And yet, the ponds have not recharged. We are looking forward to the return of some moisture this weekend to remoisten the soil and hope for a big storm sometime soon.

Celeste in the wash station

This Week’s Pick List:

This week and next week we will offer the last of our ground corn meal. Full members will receive one bag this week with the full amount in the bag. Split shares will each receive a bag this week and next, with half the amount.

The corn this week is a multi colored corn: Mandan Bride (https://www.seedsavers.org/mandan-bride-organic-corn). The last offering was Nothstine Dent: (https://www.johnnyseeds.com/vegetables/corn/dry-corn/nothstine-dent-organic-corn-seed-311G.html).

• Eggs

• Rhonda Beets

• Dolciva Carrots (last week! amounts will be limited)

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Joan Rutabaga

• Takrima Leeks

• Cabbage

• Calypso Celery

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Joi Choi

• Treviso, Sugarloaf, Castelfranco, and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Lettuce Mix

• Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash (likely the last week)

• Tea Blends (We will offer a bag of tea each week!)

• Saltonstall Olive Oil

• Revolution Bread

Hazel, the fiercest mother cow

Kohlrabi And Apple Slaw With Yogurt And Cumin, from latimes.com

• ½ cup plain yogurt

• ¼ cup minced red onion

• 1 tablespoon whole-grain Dijon mustard

• 1 teaspoon salt, plus more

• ¼ teaspoon freshly ground black pepper, plus more

• ¼ teaspoon ground cumin

• 565 grams/1 ¼ pounds kohlrabi bulbs (about 3 medium), trimmed of their stalks

• 1 large tart green apple

• 2 tablespoons fresh lemon juice

• 1 tablespoon finely chopped fresh dill or flat-leaf parsley

In a large bowl, combine the yogurt, onion, mustard, salt, pepper and cumin. Stir together and let stand while you prep the kohlrabi and apple.

Trim off each “pole” of the kohlrabi so you have two flat ends, similar to removing the pith and peel of an orange. Stand one kohlrabi on a flat end, then use your knife to slice off the thick skin; this skin is bitter and never softens while cooking, nor is it pleasant to eat raw. There is a noticeable line between the light green skin and the pale white flesh, so cut just inside that line until you have a completely white cue ball. Repeat with the remaining two kohlrabi; you should have 255 to 285 grams (9 to 10 ounces) of trimmed kohlrabi.

Using a mandoline, slice the kohlrabi into 1/16-inch slices. Stack 6 or so slices together at a time, and slice into 1/16-inch-thick matchsticks (they will not all be the same length; that’s OK). As you cut, transfer the kohlrabi matchsticks to the bowl with the dressing.

Peel and core the apple, then weigh out (or eyeball) half the weight of the kohlrabi in peeled apple, so 128 to 142 grams (4 1/2 to 5 ounces). Slice the apple on the mandoline in the same manner as the kohlrabi, then cut into matchsticks.

Add the apple matchsticks to the bowl along with the lemon juice and toss all the ingredients to combine. It will seem like there is not enough dressing at first, but by the time each matchstick is coated in yogurt, you’ll see that it is enough. Taste and season with more salt and pepper, if you like. Transfer the salad to a serving dish and top with the dill just before serving.

Teddy and I took a walk this Sunday, looking for changes in the land and eating miner’s lettuce. The grass is truly starting to grow and it is gloriously green. It is in stark contrast to the ponds, which have not risen but a few inches. We are still hoping for big storms in March and for the recharge that comes with the flowing water on the land.

Sarah Beth and Sam pulled the cauliflower plants from the tunnel last week. They then seeded a bed of arugula last week and will seed one of mustard greens this week, squeezing in a quick crop before we fill that tunnel with summer crops. The arugula is already up!

The cows are being sorted this week into mothers about to calve and the rest of the herd. This allows the mothers more peace during calving and makes the daily moves easier for all involved.

This Week’s Pick List:

We will offer ground chile peppers again this week.

• Eggs

• Rhonda Beets

• Dolciva Carrots

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Joan Rutabaga

• Cabbage

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Joi Choi

• Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Lettuce Mix

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Tea Blends (We will offer a bag of tea each week!)

• Saltonstall Olive Oil

• Revolution Bread

Joshua McFadden's Bitter Greens Salad with Melted Cheese, from food52.com

• 3 tablespoons red wine vinegar

• Extra-virgin olive oil

• Kosher salt and freshly ground pepper

• 1 large head radicchio (3/4 pound), cored and coarsely shredded

• 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated

• 1/2 cup roughly chopped lightly toasted hazelnuts

• Saba or balsamic vinegar, for drizzling

Heat the broiler to high.

Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and toss to coat them nicely. Taste and adjust the seasoning.

Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

Sheared sheep

The sheep were sheared last week, which is earlier than we have sheared them in the past. They are due to lamb in about a month. We are hoping this timing provides them with more comfort and ease during birth, as well as better quality wool.

Jesse and Seth are also working to create a new space for the sheep to lamb. They have installed a gravel pad in the field next to the greenhouses. On Wednesday, a metal building will be installed on it. Inside, they will set up several pens that the new ewe and lamb can spend a day in to bond before rejoining the flock.

Last week, Sarah Beth sowed the first seeds, leeks, that will be planted in the fields, rather than the tunnels. The start of the season still feels far away but it is always exciting to see the first sprouts and imagine the abundance of food again. We are still in desperate need of some large storms and are hoping the March brings a deluge.

This Week’s Pick List:

This week and next week we will offer ground chile peppers

• Eggs

• Rhonda Beets

• Dolciva Carrots

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Cabbage

• Song Cauliflower

• Calypso Celery

• Ruby Red Chard

• Lettuce Mix

• Mei Qing Choi

• Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Tea Blends (We will offer a bag of tea each week!)

• Saltonstall Olive Oil

• Revolution Bread

Lemony Carrot and Cauliflower Soup, from nytimes.com

• 1 tablespoon coriander seeds

• 2 tablespoons extra-virgin olive oil, more for serving

• 1 large white onion, peeled and diced (2 cups)

• 2 large garlic cloves, finely chopped

• 5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)

• 1 ½ teaspoons kosher salt, more as needed

• 3 tablespoons white miso

• 1 small (or half of a large) head cauliflower, trimmed and cut into florets

• ½ teaspoon lemon zest

• 2 tablespoons lemon juice, more to taste

• Smoky chile powder, for serving

• Coarse sea salt, for serving

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush (or use a coffee grinder).

Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.

Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.

Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile and sea salt.

Chattering Hens

While I was collecting eggs on Sunday, the flat that I was filling was precariously balanced and flipped over, breaking six eggs. I swore and felt remorse. The hens that were in the coop came running over, chattering with concern. (The coop is spilt into two sides by a chicken wire fence: the egg room and the roost bar area, so the hens could not come right next to me.) I felt a kinship with them over the loss of the eggs and gratitude for the nourishment of the eggs that they give us.

I was lucky to have time earlier in the day to immerse myself in reading, a whole bunch of articles across many topics. The main questions they led me to was: am i asking too much? Am I giving enough?

This Week’s Pick List:

• Eggs

• Rose Finn Fingerling Potatoes

• Rhonda Beets

• Dolciva Carrots

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Cabbage

• Song Cauliflower

• Calypso Celery

• Ruby Red Chard

• Dazzling Blue Kale

• Joi Choi

• Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Evergreen Hardy Scallions

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Saltonstall Olive Oil

• Revolution Bread

I enjoyed reading this article about Vietnamese Tet and dishes to make to celebrate: https://www.nytimes.com/2021/01/29/dining/tet-vietnamese-recipes-lunar-new-year.html

Dua Hanh (Pickled Shallots), from nytimes.com

• 10 ounces small shallots (about 2 cups)

• Boiling water

• 2 tablespoons fine sea salt

• ½ cup granulated sugar

• 1 cup distilled white vinegar

Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.

Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won’t fall apart. Repeat with the remaining shallots.

In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.

Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.

Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.

15 facts

Hi It’s me again, Celeste! 

Even though that we have so much time to prepare for the blog ; it is often that I find myself doing it a day before. The main reason that all of crew members started writing the blog post for Tuesday was for you guys to get to know us better, so here you go: 

15 Fun facts about me 

• I have a bad memory for names ( which you all figured it out by now ). I can remember your face but not your name. Who knows why.

• I don’t like mayonnaise or any type of spread on my sandwiches , so yes I eat them dry.

• I have to have a quesadilla for my morning break or else I will be mad all day.

• I don’t like cooking, but god I love eating.

• My favorite numbers are 3 , 5 , 10 and 105.

• I don’t talk a lot. I’m very focused on what I do so if i start having conversation I will forget what my task was. Can anyone relate?

• January of 2021 I celebrated the letting go of a bad/unhealthy habit ( Which I’m very proud of ).

• I learned how to drive when I was 23, 4 months before turning 24, and I’m going to be 25 next month (so embarrassing). I don’t drive on the freeway; too intense.

• My body is trained to wake up by itself at 6:15am ( so annoying , sometimes I don’t like it ) .

• I have two tattoos “forever young“ in the back of my neck, and the Pisces constellation on my right forearm.

• I love collecting shells, rocks, crystals, leaves, stickers, pencil and pens, sticky notes, and keychains.

• It is very rare when I listen to music , and if I do it can’t be over 40min or else I start to be stressed out. I’d rather listen to nature sounds which I do all day working in the farm .

• I used to model when I was 19.

• I don’t know how to ride the bike or roller skate (that’s on my “To-Learn list” for 2021)

• Currently listening to “ Manifestation Babe“ by Kathrin Zenkina and “The 4-phase cycle with zesty ginger “.

This week’s pick list:

• Eggs

• Rose Finn Fingerling and German Butterball Potatoes

• Rhonda Beets

• Dolciva Carrots

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Cabbage

• Calypso Celery

• Ruby Red Chard

• Dazzling Blue Kale

• Joi Choi

• Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Lettuce Mix

• Solaris Fennel

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Also i wanted to share the dinner i made for Sunday , So delicious!!!!!

https://sundaysuppermovement.com/slow-cooker-chuck-roast/?epik=dj0yJnU9Z0dIcmxvZzlGb0l3dC1XT2RTRmhyMjZ5ekxoMlRDQ2smcD0wJm49c09PaXNDUGxJOWIxSVcwaU1XOGVjdyZ0PUFBQUFBR0FXOWVF

Slow Cooker Chuck Roast

Author Tara Margetson

This Slow Cooker Chuck Roast Recipe is the perfect comfort food to feed a crowd! Eight hours in the slow cooker over low heat and you will have a fall-apart roast packed with tender vegetables and plenty of flavorful sauce.

Ingredients

• 3 pound chuck roast

• Salt and freshly ground black pepper

• 2 tablespoons unsalted butter

• 1 tablespoon vegetable oil

• 1 large yellow onion diced

• 1 tablespoon garlic powder peeled and smashed

• 2 tablespoons tomato paste

• 1 cup dry red wine

• 4 carrots peeled and cut into 1 inch chunks

• 2 celery stalks sliced into ½ inch pieces

• 1-2 pounds Yukon or red potatoes cut into 1 inch pieces or halved/quartered if small

• 1 tablespoon dried thyme

• ½ tablespoon dried rosemary

• 2 bay leaves

• 3 cups beef broth

• Salt and freshly ground black pepper to taste

• 2 tablespoons cornstarch

• Fresh parsley for garnish

Instructions

Season a 3 lb. chuck roast on all sides with salt and pepper to taste.

In a large pan, place 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil over medium-high heat. Once the butter melts, add the seasoned roast and sear until golden brown on all sides. Transfer the roast to a large slow cooker.

Add 1 large diced yellow onion with 1 tablespoon garlic powder to the pan. Cook, stirring occasionally, until golden.

Stir in 2 Tbsp. tomato paste and cook for another minute. Transfer to the slow cooker.

Add 1 cup dry red wine to the pan. Scrape up the brown bits from the bottom of the pan and stir them in – that’s flavor!

Continue to cook for another 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions.

Add 4 chopped carrots, 2 sliced celery stalks, 1-2 pounds red potatoes, 1 tablespoon dried thyme, ½ tablespoon dried rosemary, and 2 bay leaves to the slow cooker, followed by 3 cups beef stock.

Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.

Thickening the Sauce, Finishing the Chuck Roast, and Serving

During the last hour of cooking, place 2 Tbsp. cornstarch in a small bowl. Add about ¼ cup of the broth from the slow cooker. Whisk until well-combined and pour back into the slow cooker, stirring gently to mix.

Continue to cook over low heat for 1 hour.

Season to taste with salt and pepper. Taste the broth first and use your best judgment on whether you want to add more seasoning.

Remove the chuck roast from the slow cooker and shred with two forks. Discard the thyme stems, rosemary stems, and bay leaves.

Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides.

Notes

Want the potatoes more firm? Add them halfway through cooking. Avoid russet potatoes.

Searing the chuck roast first on all sides, browning the onions and garlic, then deglazing the pan with the wine (or additional broth) adds such a boost of flavor. Don't skip these steps! Scrape up those brown bits and mix them in. That's flavor!

If you like tender, melt-in-your-mouth beef roast, it’s always best to cook pot roast on the low setting. I promise, the beef will come out tender and juicy every single time!

A storm

By Cecilia

So many of us are breathing a sigh of relief as the first true storm of the season makes its way toward us. The gratitude for the rain far outweighs the small regret that some of our field crops may not survive more serious flooding. It seems a small sacrifice. This winter I have been amazed by how bountiful the farm feels. The leeks just keep getting bigger and bigger, the tunnels keep pumping out beautiful greens, and it's hard not to feel giddy while harvesting neon pink chicories.

I know that our slimmest times are approaching, but for now I am enjoying how much food we really have, and appreciating how busy it has kept us. This week in our morning meeting I read from Edna Lewis' The Taste of Country Cooking. She speaks of food as being a central connecting force in the small agricultural community she was raised in.

"Whenever I go back to visit my sisters and brothers, we relive old times, remembering the past. And when we share again in gathering wild strawberries, canning, rendering lard, finding walnuts, picking persimmons, making fruit cake, I realize how much the bond that held us had to do with food".

Here is her recipe for glazed carrots. It is simple and delicious, and comes with a glimpse into Freetown, Virginia where she grew up and learned to cook. Fortunately I think our carrots are pretty sweet!

Glazed Carrots

Carrots were not among the earliest root vegetables planted in Freetown, but Mother was always interested in growing new seed. I remember the neighbors coming to look at the carrots when they were dug. We cooked them and decided they were liked served creamed, as many of the vegetables were then. Today, carrots are not as sweet as they were then and a good way to preserve some of their flavor is to saute them.

• 4 to 5 medium sized carrots

• 2 tablespoons butter

• 2 tablespoons cold water

• 1/2 teaspoon salt

• 2 teaspoons sugar

Scrape, wash, and dry the carrots with a clean cloth and slice in thin, round slices about as thick as a nickel. Heat a heavy skillet and add the butter. When it foams and becomes very hot, but not burning, spill in the carrot slices, stirring constantly for a few minutes. Sprinkle the cold water over the carrots and cover tightly. Turn the heat down to keep the contents from burning, yet high enough to continue cooking. After 4 minutes remove the cover, stir the carrots, and test for tenderness. If tender enough, sprinkle over the salt and sugar. Turn up the burner and stir briskly to melt the sugar without browning. Serve hot.

This week’s pick list:

• Eggs

• Rose Finn Fingerling and German Butterball Potatoes

• Rhonda Beets

• Dolciva Carrots

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Cabbage

• Calypso Celery

• Ruby Red Chard

• Dazzling Blue Kale

• Mei Qing Choi

• Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Solaris Fennel

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Haiku

This week I read Haiku from Richard Wright. I got a book of his called "Haiku The Last Poems of an American Icon" and they are really amazing. I love Haiku because of how they magnify the power of language among many other reasons. I wanted to share my favorite one from last week and then write one of my own for all of you. I think often about this farm community and wonder what this place might think or feel about what we are up to. I hope it is happy and can experience the care and connection we are all hoping to foster. Now onto the poems.

Does that sparrow know

That it is upon my roof

That he is hopping?

Richard Wright

The wind blows heavy

Change it will bring I can't wait

Moist calm air to sooth

Seth

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and German Butterball Potatoes

• Rhonda Beets

• Dolciva Carrots

• Cortland Yellow and Monastrell Red Onions, Matador Shallots

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Cabbage

• Calypso Celery

• Lettuce mix

• Ruby Red Chard

• Champion Collards

• Dazzling Blue Kale

• Mei Qing Choi

• Coral Escarole, Sugarloaf, Chioggia and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Evergreen Hardy Scallions

• Solaris Fennel

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Spinach Risotto With Taleggio, from nytimes.com

• 8 ounces cold taleggio

• 10 ounces/8 packed cups spinach, any thick stems removed

• 6 tablespoons unsalted butter

• 1 medium red onion, finely diced

• 3 cups finely diced celery

• 2 garlic cloves, finely grated or minced

• 1 ½ cup Arborio rice

• 1 teaspoon fine sea salt, more as needed

• ¾ cup dry white wine

• 3 ½ cups good vegetable or chicken stock

Cut the rind off the taleggio and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.

Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve.

Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.

Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.

Stir in spinach purée, then taste and add more salt, if needed. Add taleggio and stir to melt. Serve immediately.

Meetings

We have been meeting this week and last to reflect on the past season and to brainstorm changes and improvements for the coming season. We reflect on what worked and what did not, recognize what we can change and what we cannot, and make so many lists!

The weather is warming up this week. We hope will help the grass grow but we also hope that is a short lived warm spell and we sink back into rains soon.

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and German Butterball Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Lortz Italian Garlic

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Cabbage

• Calypso Celery

• Lettuce mix

• Ruby Red Chard

• Champion Collards

• Dazzling Blue Kale

• Joi Choi

• Coral Escarole, Leonardo, Chioggia, and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Evergreen Hardy Scallions

• Brussel Sprouts

• Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Fall-Apart Caramelized Cabbage, from bonappetit.com

• ¼ cup double-concentrated tomato paste

• 3 garlic cloves, finely grated

• 1½ tsp. ground coriander

• 1½ tsp. ground cumin

• 1 tsp. crushed red pepper flakes

• 1 medium head of green or savoy cabbage (about 2 lb. total)

• ½ cup extra-virgin olive oil, divided

• Kosher salt

• 3 Tbsp. chopped dill, parsley, or cilantro

• Full-fat Greek yogurt or sour cream (for serving)

Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

Cut cabbage in half through core. Cut each half through core into 4 wedges.

Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.

Scatter dill over cabbage. Serve with yogurt alongside.

Dragon Hill

Teddy and I took a walk to Dragon Hill yesterday while Oliver headed straight to the Climbing Tree (or Grandmother Oak as the nature programs call her) to collect acorns. The wind was blowing and the air was fresh from the recent rain. In winter, I look forward to exploring the farm beyond the realms of the vegetable fields. I find that I am able to expand my walks and focus to the outer areas of the farm, places that honestly are mostly visited by Jorge, the nature programs, and the cows. I search for different perspectives from the top of various hills, to the valleys, say hello to the rock outcroppings and trees, and notice what is growing in the pasture.

The seeds for next season have been ordered, the first step in the dreaming and planning process for the coming season. It feels a little strange to be ordering before the ponds have recharged but we choose to have faith that the rains will come and we will make necessary adjustments once we know how much water we received.

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Lortz Italian Garlic

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Murdoc Green Cabbage

• Calypso Celery

• Lettuce mix

• Winter Density and Hungarian Pink Lettuce Heads

• Ruby Red Chard

• Champion Collards

• Dazzling Blue Kale

• Joi Choi

• Coral Escarole, Leonardo, Chioggia, and Rosalba Radicchio

• Parsley and Cilantro

• Regiment Spinach

• Evergreen Hardy Scallions

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Cabbage Potato Pie, from epicurious.com

• 2 lb. potatoes, peeled, cut into 2" pieces

• 1 tsp. kosher salt, divided, plus more

• 4 Tbsp. unsalted butter, divided

• 1 head of cabbage

• 3 thick-cut bacon slices (about 3 oz.), finely chopped

• ½ onion, thinly sliced

• 2 Tbsp. apple cider vinegar

• 1 tsp. thyme leaves

• 1 tsp. freshly ground black pepper

• 2 large eggs

• ¾ cup heavy cream

• 1¼ cups coarsely shredded cheese

Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20–25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.

Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.

Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20–25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.

Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.

Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.

Roast cabbage pie until lightly browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges.

Happy Winter

Happy Winter everyone! I used to dread the dark, dreary, cold winter months but slowly it has become one of my favorite seasons. In fact, it has been while farming that I’ve come to appreciate winter. I’ve begun to see winter as a time of rest, of dormancy. A season of darkness and reflection. A time of silence and listening. I recently read a book called Learning to Walk in the Dark by Barbara Brown Taylor where she explores our cultural notions about darkness and encourages the reader to see darkness as much of a necessity for life as the light. One of my favorite things from the book is the idea that new life starts in darkness whether it’s a seed in the ground or a baby in the mother’s womb. As we enter this dark season may you all find hope in the new life that is to come whether it’s the hope of Spring, the New Year, or the creation of new goals, of changes, of ideas, etc. for your life. 

- Sarah Beth 

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Lortz Italian Garlic

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Murdoc Green Cabbage

• Calypso Celery

• Lettuce mix

• Winter Density and Hungarian Pink Lettuce Heads

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Joi Choi

• Leonardo, Chioggia, and Rosalba Radicchio

• Parsley

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Escarole salad with blue cheese, apples, and pecans (adapted from FoodandWine.com) 

• 1 head of escarole, cut into bit sized pieces

• 2-3 apples cut into cubes

• 3-5 celery stalks, thinly sliced crosswise

• ½ c or so of pecans, roasted at 375F for 10 minutes

• ½ c crumbled Blue Cheese (or more if you’d like!) 

• 1 very small red onion, minced 

• 3-5 Tbsp apple cider vinegar

• 1/4c olive oil

• 1 Tbsp dijon mustard 

• Salt and pepper to taste

Combine the apple cider vinegar, mustard, and minced onion in a small bowl and let it sit for 10 minutes then whisk in the olive oil. Combine the escarole, apples, and celery in a large bowl and pour the above vinaigrette over. Toss with coat. Add the toasted pecans and blue cheese on top and serve. 

Changing Seasons

Rain is finally here and we are all pretty darn stoked about it! With the rain comes rejuvenation and rest for the farming and gardening inclined among us. With this particular change of the seasons comes an opportunity for reflection, contemplation, and other such old timey adages about going into our farmer cave where we sip coffee and hot chocolate, eat pumpkin pie and pore over seed catalogues and crop plans by the fireplace for three months. This is a beautiful truth of farming, however it isn’t the full picture... The truth is, change can be hard, as we are all well aware of with this crazy year (life) we are having. Within the past month here on the farm we collectively harvested two bulls, two rams and approximately 400 laying hens. These were challenging, valuable and thought expanding experiences for many of us. Our irrigation pond has run somewhat low toward the end of the season, a cause for concern, and an opportunity to rethink our irrigation systems, and humbly ask Ma Nature for whatever rain she can afford.

Adaptation is key to engaging gracefully with change, but standing firm in one’s principles and values should be held at the same time. The third key to rocking a change with style is trusting and relying on those you work and live with, and not taking them or yourself too seriously when mistakes are made. Also having a good pair of waterproof clothing is helpful (metaphorical or otherwise).

I suppose I wanted to address my love of the rain, while acknowledging the variety of challenges we are facing both as a farm community, as well as a wider human community. Together we can get through this! One more adage from me, maybe it really does have to get dark before the dawn? If so, just throw another log on the fire, make sure your headlamp has fresh batteries, and I’ll see you bright and early, trowel in hand:)

From Sam

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Lortz Italian Garlic

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Murdoc Green Cabbage

• Calypso Celery

• Lettuce mix

• Winter Density Lettuce Heads

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Regiment Spinach

• Mei Qing Choi

• Escarole and Leonardo Radicchio

• Parsley

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Pasta e Ceci (Italian Pasta and Chickpea Stew), from nytimes.com

• 3 tablespoons olive oil, plus more for drizzling

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, finely chopped

• 2 teaspoons chopped fresh rosemary

• ½ teaspoon red-pepper flakes

• Kosher salt and black pepper

• 1 packed cup canned whole tomatoes, drained

• 1 (15-ounce) can chickpeas, rinsed

• 1 cup ditalini

• 4 cups roughly chopped escarole, Tuscan kale or radicchio

• Grated pecorino, for serving

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Purple Carpet

It is a relief to see the possibility of rain in the forecast as we desperately need it! Even with the small amount of rain we have received, the cover crop and grass are still growing. The cool nights help to maintain the moisture in the soil.

The strawberries, garlic, and fava beans have all come up as well. The bright green of the oats shimmers in the sunshine. In spring, we will harvest them as milky oats for tea! In each of the areas where we had pollinator rows in the fields, a blanket of phacelia has appeared. You can see the purple carpet from far away.

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Lortz Italian Garlic

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Murdoc Green Cabbage

• Janvel Cauliflower

• Calypso Celery

• Lettuce mix

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Regiment Spinach

• Mei Qing Choi

• Escarole and Leonardo Radicchio

• Parsley and Cilantro

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Caramelized Turnips With Capers, Lemon and Parsley, from nytimes.com

• 3 pounds small turnips or daikon radish

• 3 tablespoons olive oil

• Salt

• pepper

• 2 small garlic cloves, finely chopped

• 1 tablespoon capers, rinsed and roughly chopped

• Zest of 1 lemon

• 3 tablespoons flat-leaf parsley, roughly chopped

• Juice of 1 lemon

Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.

Macerate the garlic in the lemon juice.

Heat olive oil in a large cast-iron skillet over medium-high heat.

Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

Season with salt and pepper, then transfer to an oven-proof serving dish.

To serve, mix macerated garlic, capers, lemon zest and parsley; sprinkle over turnips.

Rosemary for Remembrance

Rosemary for Remembrance

Salvia rosmarinus (formerly Rosmarinus officinalis)

While most of the perennial plants in the gardens have succumbed to the frosty nights and gone underground for winter, the rosemary remains green and upright. Rosemary is a warming, spicy, pungent mint-family (Lamiaceae) member plant that is well-suited for use during the cooler temperatures.
Rosemary has been used medicinally in the Meditterranean for at least as long as medicinal plants have been recorded, and probably longer. It has a folkloric reputation of being an herb for remembrance. In Hamlet, Shakespeare writes, "There's rosemary, that's for remembrance; pray, love, remember." This is probably because its warming nature helps to stimulate circulation of blood to the head. When I was studying at herb school, I would often take a few drops of rosemary tincture mid-day to keep me alert and support my learning. I have also on more than one occasion brewed a pot of rosemary tea, let it cool and dumped it on my head to invigorate me!
There are many, many ways that rosemary is used medicinally, both in ancient tradition and in modern herbalism; for physical ailments as well as spiritual conditions. It can help calm crampy, gassy digestion, alleviate headaches associated with indigestion, be used as an antimicrobial wound-wash or salve, fight respiratory infection, and strengthen the cardiovascular system. Rudolf Steiner said that rosemary is indicated for those who "lack self-identity and strength of personality." It has also been traditionally used for cleansing rituals and protection.
I recommend brewing a simple tea with a few fresh rosemary sprigs and adding honey to taste. I also recommend adding a few sprigs to the bath when bathing, as the smell of the rosemary has a mildly uplifting and stimulating effect. You can also make smoke bundles with rosemary by cutting a few stems and tying them together with a hemp string, letting it dry in your home and then lightly burning it for incense when desired.

The rosemary bed is in front of the CSA barn, in the back corner of the herb garden! Happy experimenting!

From Kelsey

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Takrima Leeks

• Murdoc Green Cabbage

• Marathon Broccoli

• Janvel Cauliflower

• Calypso Celery

• Lettuce mix

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Regiment Spinach

• Escarole and Leonardo Radicchio

• Parsley and Cilantro

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

• Revolution Bread

Olive Oil-Braised Vegetables, from saveur.com

• 1 cup extra-virgin olive oil

• 1 tbsp. anchovy paste

• 1⁄2 tsp. crushed red chile flakes

• 6 sun-dried tomatoes, thinly sliced lengthwise

• 6 cloves garlic, peeled and smashed with the side of a knife

• 6 sprigs rosemary

• 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed

• 1 lb. baby Yukon Gold or new potatoes

• 1 head broccoli, cut into florets, stalk cut into large pieces

• 1⁄2 head cauliflower, cut into florets, stalk cut into large pieces

• 2 tbsp. finely chopped parsley

• 2 sprigs marjoram, stems removed

• Kosher salt and freshly ground black pepper, to taste

Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt. Dutch oven. Place over medium-high heat and cook, stirring occasionally, until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.

Add the zucchini in a single layer and cook, without stirring, until lightly browned, about 5 minutes. Flip the zucchini, and cook for 5 minutes more.

Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil. Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.

Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 60 minutes more.

Remove the vegetables from the heat, and stir in parsley and marjoram. Season with salt and pepper.

Everyday

I like to walk fast and have a hard time slowing my pace. It feel so good to move my body. Still I try to not let my mind always match the intensity of my gait. With each step, I try to notice the small shoots of grass coming up now from the recent rains, to listen to the birds, and to be grateful everyday for this land, the crew, and this community.

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Solaris Fennel

• Evergreen Hardy Scallions

• Takrima Leeks

• Caraflex, Primo, and Kilmaro Cabbage (both green and red types)

• Marathon Broccoli OR Goodman Cauliflower

• Calypso Celery

• Both Head Lettuce and Lettuce mix

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Regiment Spinach

• Escarole and Leonardo Radicchio

• Parsley and Cilantro

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)

• Saltonstall Olive Oil

Fall Salad With Lemony Brown Butter Vinaigrette, from food52.com

• 1/4 cup raw almonds

• 2 tablespoons olive oil

• 1 pound carrots, scrubbed clean and halved, quartered if large

• 1 teaspoon Aleppo pepper (or ½ teaspoon red pepper flakes)

• Kosher salt

• Freshly ground black pepper

• 1 cup beluga or French lentils

• 4 tablespoons unsalted butter

• 1 teaspoon whole cumin seeds, crushed

• 1 teaspoon whole fennel seeds, crushed

• 1 lemon, zested and juiced

• 1 tablespoon Dijon mustard

• 1/2 teaspoon honey

• 1 head treviso radicchio, regular radicchio, or another chicory

• 1/2 cup mixed fresh tender herbs like parsley, cilantro, mint, or dill, torn or roughly chopped

• Flaky sea salt

• Toast, for serving

Preheat oven to 350°F. Spread almonds on a sheet pan and bake until fragrant and toasty, 8-10 minutes. Transfer to a plate to cool. When cool, use a small bowl to gently crush. Turn up the oven to 425°F.

Meanwhile, toss carrots with olive oil, Aleppo pepper, a few good pinches of salt, and some pepper. Bake 25-30 minutes, until carrots are tender.

While carrots bake, bring a small saucepan of salted water to boil. Cook lentils until tender, about 12-15 minutes. Drain and set aside in a small bowl.

Wipe out the saucepan you cooked lentils in and melt butter over medium heat. Continue to cook until butter starts foaming, bubbling, then turns starts to golden brown and smell nutty, about 6 minutes. Use a heatproof spatula to scrape up browned bits from the bottom of the pot. Transfer to a heatproof bowl and immediately add crushed cumin and fennel seeds.

Whisk lemon juice, half the lemon zest, mustard, and honey into butter mixture. Add half the dressing to the bowl with lentils and season with salt and pepper.

Lay carrots and radicchio in a shallow bowl and spoon remaining dressing over. Spoon lentils over, letting some fall in between the leaves and carrots and others nestled inside the leaves. Top with herbs, remaining lemon zest, crushed almonds, and flaky sea salt. Serve with toast.

Big Sky

Most of the fields are mowed now, flattening the landscape even more. This year’s fields are full of cover crop seed that we hope germinates with the rain. The fields for next year will be spaded and seeded this week as well. Like the seeds, our hearts swell with the return of the rains. We are grateful for the cleansing and nourishment that they bring.

The last tunnel is being planted this week, as well as the old tunnel pads that are now exposed. We are interplanting artichokes and fava with the cover crop on the tunnel pads to take advantage of the high, drained ground. We are excited to experiment with with this new area!

This week’s pick list:

The deep freeze of the last two nights has taken a toll on the crops. They all should recover, and most will be even sweeter, but it does take them some time. It is hard for us to fully predict their response. We may not actually have everything on the list when you come. The broccoli and cauliflower froze in the field so their texture may be different and they may not last as well in the field.

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Solaris Fennel

• Evergreen Hardy Scallions

• Takrima Leeks

• Caraflex, Primo, and Kilmaro Cabbage (both green and red types)

• Marathon Broccoli

• Calypso Celery

• Both Head Lettuce and Lettuce mix

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Regiment Spinach

• Escarole and Leonardo Radicchio

• Parsley and Cilantro

• Brussel Sprouts

• Tetsukabota Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Pie-Pita Pumpkin (Flesh is sweet for plus the seeds are hulless and delicous!)

• Saltonstall Olive Oil

• Revolution Bread

French Onion Panade, from nytimes.com

• 1 large, stale loaf crusty sourdough bread (about 1 1/4 pounds), cut into 1/3-inch slices

• 8 tablespoons (4 ounces) unsalted butter, divided

• 2 tablespoons extra-virgin olive oil

• 4 pounds (about 5 large) yellow onions, thinly sliced

• Fine sea salt

• 2 tablespoons white-wine vinegar

• ¼ cup white wine or dry vermouth

• 5 to 6 cups chicken stock, preferably homemade

• 12 ounces Gruyère cheese, grated (about 3 cups)

• 3 ounces Parmesan, finely grated (about 1 1/3 cups)

• Freshly ground black pepper

1. Heat oven to 325.

2. Divide bread slices among 2 or 3 baking sheets. Spread bread out in a single layer, and toast for 20 minutes, then flip slices, and rotate pans to ensure even toasting. Toast until dried out and lightly golden, about 35 minutes total. Set aside. Increase oven temperature to 425, and adjust oven rack to center position.

3. Set a large Dutch oven or similar pot over medium heat. Add 4 tablespoons butter and olive oil. When butter has melted, add onions and 1 1/2 teaspoons salt. Cook covered for 15 minutes, stirring occasionally with a wooden spoon.

4. Once the onions cook down a bit and release some liquid, remove lid and increase heat to medium high. Continue cooking and stirring regularly until onions are tender and dark golden brown, about 45 minutes total. Turn off heat, add vinegar and wine and stir to deglaze. Taste, and adjust salt and vinegar as needed — the onions should be sweet, savory and pleasantly tangy. Spoon onions into a heatproof bowl, and set aside.

5. Return pot to stove. Add stock and 1 teaspoon salt, and bring to a boil, then reduce to a simmer. Taste, and adjust salt as needed — it should taste like good chicken soup.

6. Place both cheeses in a medium bowl, and mix to combine.

7. Butter the inside of a deep 9-by-13-inch baking dish. Line the bottom with a layer of toasted bread, breaking up pieces as needed to form a solid layer. Spoon half the onion mixture evenly over the bread. Sprinkle with 1/3 of the cheese mixture, and season with pepper. Continue layering with bread, the remainder of the onions and another 1/3 of the cheese. Top off with a final layer of bread.

8. Ladle 3 cups of stock over the panade, then wait a minute, and allow the bread to absorb liquid. Pressing down on panade with a metal spatula, add as much stock as the panade will absorb without overflowing. Dot the top layer of bread with remaining butter, then cover with parchment paper and foil. Place baking dish atop baking sheet to catch any overflow, then slide onto the center rack. Bake for 30 minutes, then remove foil and parchment, sprinkle with remaining cheese and return to oven for 15 minutes more. Bake until golden brown.

9. Remove panade from oven, and allow it to cool for 10 minutes before serving. Cover, and refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat to serve.

Transitions

Fall and Spring, the transitional seasons, are my favorite. I love being able to observe and feel the changing of the seasons, especially right now as the farm begins to wind down and prepare for winter. This time of year is when I miss Santa Cruz the most. There’s something about being tucked between the redwoods and the ocean and feeling the change so viscerally there. This year alone has been one of transition, so I feel that this fall feels different than past years as we’ve been in what seems to be a constant state of change for some time now. As we inch closer to winter and a time for us all to rest and find relief, I feel thankful for the challenges this past summer brought and look forward to next season.

-Dana

This week’s pick list:

The deep freeze of the last two nights has taken a toll on the crops. They all should recover, and most will be even sweeter, but it does take them some time. It is hard for us to fully predict their response. We may not actually have everything on the list when you come. The broccoli and cauliflower froze in the field so their texture may be different and they may not last as well in the field.

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Takrima Leeks

• Kolibri Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Caraflex, Primo, and Kilmaro Cabbage (both green and red types)

• Gypsy Broccoli

• Calypso Celery

• Lettuce

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Regiment Spinach

• Tres Fine Frisee and Leonardo Radicchio

• Parsley and Cilantro

• Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Winter Luxury Pie Pumpkin

• Saltonstall Olive Oil

• Revolution Bread

Roasted Butternut Squash, Cheddar, and Sage Galette from A Year of Pies

You will need:

• Basic Pie Dough Recipe for one crust (any will do)

• Large un-rimmed baking sheet

Filling:

• 1.5 pounds butternut squash, peeled, seeded, and cubed

• 1 medium-size red onion, chopped

• 1 cup grated sharp cheddar cheese

• 1/4 cup olive oil

• 2 tablespoons chopped fresh sage or 1 tablespoon dried

• 1 teaspoon sea salt

• freshly ground black pepper to taste

Egg Wash:

• 1 large egg yolk

• 1 tablespoon cold water

Preheat oven to 375

Prepare the crust:

Remove the chilled pie dough from the refrigerator and roll it out into a 12-inch circle on a lightly floured surface. Transfer the dough to a large un-rimmed baking sheet and refrigerate while you prepare filling.

Prepare the filling:

Combine all of the filling ingredients in a large bowl. Using clean hands or a large spoon, toss until well mixed and the squash cubes and onion are well coated with the olive oil.

Assemble the tart:

Mound the squash mixture in the middle of the chilled pastry circle. Gently spread the mixture out toward the edge of the pastry, leaving a 2-inch border all around. Fold the pastry border up over the filling, overlapping the edges and pressing the folds together every few inches. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the folded edges of crust. Bake for 40-45 minutes, until the crust is golden brown and the squash cubes are tender when pierced with a fork. Cool the galette at least 30 minutes before serving.

Great-Grandma

Hi guys ! Celeste again,

As most of you know yesterday was Dia de Los Muertos, one of my favorite Mexican festivities.

“On the Day of the Dead, it’s believed that the border between the spirit world and the real world dissolve. During this brief period, the souls of the dead awaken and return to the living world to feast, drink, dance, and play music with their loved ones. In turn, the living family members treat the deceased as honored guests in their celebrations, and leave the deceased’s favorite foods and other offerings at gravesites or on the ofrendas built in their homes. Ofrendas can be decorated with candles, bright marigolds called cempasuchil and red cock’s combs alongside with sugar skulls , and Pan de muerto (a sweet mouth watering butter based bread mixed with orange blossom representing the dead).” (mostly from history.com)

On this day is when I have my Great-Grandma present the most. An old cute lady from “Valle de Guadalupe” ( Jalisco, Mexico) . I remember her front yard was intensively filled with different kinds of flowers, sizes, and colors. I thought it was amazing. I pretended it was a labyrinth and I would “hide” from everyone to spy on them .
She was very humble and very kind. She would always make lunch for us, regardless if we already ate. She was smiling all the time , even in her last days. I wish i had the chance to talk to her and get to know her better. I was almost a teen when we got the news that she already had moved on . Honestly it is never enough time that we get to spend with our loves ones.

I want to share this poem with all of you :

Do not stand at my grave and weep
I am not there. I do not sleep.
I am a thousand winds that blow.
I am the diamond glints on snow.
I am the sunlight on ripened grain.
I am the gentle autumn rain.
When you awaken in the morning’s hush
I am the swift uplifting rush
Of quiet birds in circled flight.
I am the soft stars that shine at night.
Do not stand at my grave and cry;
I am not there. I did not die.
by Mary Elizabeth Frye

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions

• Takrima Leeks

• Kolibri Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Balena Celeriac

• Hablinge Parsnips

• Caraflex, Primo, and Kilmaro Cabbage (both green and red types)

• Gypsy Broccoli

• Calypso Celery

• Lettuce

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Tres Fine Frisee

• Parsley and Cilantro

• Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Winter Luxury Pie Pumpkin

• Saltonstall Olive Oil

• Revolution Bread

Celeste remembers her grandmother loving nata and mostly drinking it.

From mexicanrecipes.me:

“The main ingredient in this dessert is the “Mexican Nata” not to be confused with the nata from Spain, which is simply how they call heavy cream, more specifically whipping cream. In Mexico, Nata is from the thick layer that forms above raw milk, and it is with this Mexican nata that these gorditas are made; we could of course substitute the nata with ricotta cheese or cream cheese but with different results.

Nata isn’t particularily cheap in Mexico, as the amount of milk needed to make it can be quite phenomenal. Recipe makes about 30 to 35 gorditas of normal size; making these will give a nice bakery scent in the house....”

Recipe for the Gorditas de Nata (from mexicanrecipes.me as well)

* 1 and 2/3 cups [400 ml.] of Mexican Nata

* 4 eggs

* 1 and 1/2 cups sugar

* 2 tablespoons vanilla

* 7 cups of flour

* 1 tablespoon of baking powder

* 1 tablespoon sodium bicabonate

* 1 teaspoon salt

* 3 tablespoons sour cream

Making these cakes:

1) Mix the nata first, breaking it up; this can be done with a hand mixer, or it can be done whisking by hand very fast with a whisk.

2) Add the whole eggs and mix until it is smooth then add the sugar ... and beat some more; now mix in the vanilla.

3) Add in the sodium bicarbonate and mix. Now is the time to add the flour, and mix in the seven cups of flour with a spoon.

4) At this point, add the three tablespoons of sour cream, especially if your dough is too dry and cannot absorb the flour. Add more flour, if your dough feels too damp; if the dough feels dry, add another tablespoon of cream or milk.

5) The dough should be soft; after making the dough, we leave at least half an hour in the refrigerator well covered so it does not dry out; you can leave it longer for better results.

6) At this point we form the gorditas, roll with a rolling pin and cut with a round mold, a cup or a saucer; remember that gorditas, by definition should be thick…

7) Put a comal (or metal skittle) on the stove and heat it up over low heat setting. This is important because this will help make our gorditas fluffy and thick. Because they are thick, we have to make sure they are well-cooked and the middle doesn’t stay raw; so they are cooked rather slowly.

8) We will put them on the hot comal to cook, flip them once when still half cooked, and cook the other side for the first time. We will flip them 4 times.

9) And when they are the same color on both sides, remove and let them cool down.

Patience

Despite the fact that we are still experiencing such sunny days, I am grateful that we have had our first taste of fall this week.  Our cold nights have gotten me excited about eating turnips and kabocha squash.  The rhythm of our work has certainly changed too.  The veggie crew is spending less time planting and weeding and more time cleaning up fields to get ready for rain.  It takes some real effort to reorient my brain from the summer hustle to our big fall projects.  My physical energy for field work is painstakingly redirected to the mental energy of problem solving and long-term planning.  As the days get shorter and shorter, I can feel my body slowing down in tandem with the crops.  A big part of slowing down for me includes exercising more patience- patience for chicories to head up, patience for Rosie’s fur to grow back, and patience for the rains to come in their own time.  I am not a patient person by nature, so I am trying to  value the lesson that I cannot tell the clouds to hurry up. By Cecilia!

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Ailsa Craig Onions

• Takrima Leeks

• Solaris Fennel

• Kolibri Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Balena Celeriac

• Hablinge Parsnips

• Sweet Peppers

• Primo Green Cabbage

• Gypsy Broccoli

• Calypso Celery

• Lettuce

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Tres Fine Endive

• Parsley

• Highlander Green Chile

• Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Winter Luxury Pie Pumpkin

• Saltonstall Olive Oil

Pumpkin Ginger Tart

Roasted Pumpkin:

• 1 small (5 pound) pumpkin

• 1 Tablespoon olive oil

• Salt

Gingersnap Crust:

• 2 cups crushed gingersnaps

• ¼ cup unsalted butter, melted

Filling:

• 1 large egg

• ½ cup sour cream

• ¼ cup sugar

• 1 teaspoon fresh ginger, minced

• 1 teaspoon cinnamon

Roast the Pumpkin:

Preheat oven to 375.  Cut pumpkin in half, spoon out seeds, and roast for 45 minutes, or until flesh is very soft.  Remove from oven and set aside to cool

Make the Crust:

Reduce oven temperature to 350.  Combine the gingersnaps and butter in a medium bowl and press into the bottom and sides of a 9.5 inch tart pan.  Bake for 10 minutes.

Male the Filling:

Scoop out all of the pumpkin flesh from the skin.  Place the flesh in a blender and puree until smooth.  In a large bowl whisk 2 cups of the pumpkin puree with the egg, sour cream, sugar, ginger, and cinnamon.  Pour into the tart shell.  Bake for 20 minutes, or until filling is set.  Cool completely before serving. 

To the crew

I have found myself reflecting this week on the immense effort that is brought about to care for this place in hopes that it will in return provide us all with what we might need to eat for the week. This reflection has led to a desire to thank the group of people who wake up each morning to greet their work on this farm with a dedication that I believe is rare. In these times when most folks have left the farm very much on purpose this group instead has accepted the challenge. I have for the past 20 years dedicated most of my thinking and most of my will and effort to work that is found on small scale organic community farms. Because of this I have some idea of what that work is like and I can say that it is every bit as hard as folks think it is. I have seen more than once people leave a farm in the middle of the night with no notice because it simply became too much against the backdrop of comfortable climate controlled work that isn't so demanding of every part of what it is to be a human engaged directly with life and death and all of the elements in every waking moment. This "crew" as they are lovingly called has been steady and strong beyond measure. It may be easy to miss if you are not in it all the time but this season for folks that work outside especially has been the kind of season that could test the metal of anyone. It has been smoky, it has been unusually hot and it has required that much of the time masks are worn for the protection of all of us. I am not writing this to grumble about the moment we are all living in. I am writing to express my immense gratitude for the extraordinary effort that has been made with the steady leadership of one of the strongest people you'll ever meet Sarah James. Open Field Farms "Rock"! So To Sarah, Jesse, Celeste, Jorge, Cecilia, Kelsey, Monique, Sarah Beth, Dana, and Sam what you all have done for this community this season has not gone without notice and I for one cannot express enough how grateful I am to you all for the beautiful harvest you have brought about week in and week out. May you feel proud to be among the few with an impressive backbone and strong will that you engage fully for the sake of others. Thank You Seth 

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Ailsa Craig Onions

• Takrima Leeks

• Solaris Fennel

• Kolibri Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Balena Celeriac

• Summer Squash: Dark Star, Yellowfin, and Cocozelle

• Cucumber: Silver Slicer, Sweet Marketmore, and Addis Pickle

• Sweet Peppers

• Lettuce

• Farao Green and Emiko Napa Cabbage

• Gypsy Broccoli

• Calypso Celery

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Dill heads and Parsley

• Highlander Green Chile

• Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Winter Luxury Pie Pumpkin

• The pick your own crops are winding down but we do still have: jade and dragon langerie bush beans, padron and shishito peppers, ground cherries, and tomatillos.

• Along with the flowers, there are shiso, purple and thai basil in the annual field.

• Saltonstall Olive Oil

• Revolution Bread on Friday

MARINATED BEET & BREAD SALAD

from Local Dirt (a new cookbook from Andrea Bemis) and on her website: dishingupthedirt.com

• 1 1/2 pounds beets, sliced into 1/2-inch thick pieces (no need to peel)

• salt

• 1 small red onion, thinly sliced

• 1/4 cup balsamic vinegar

• 2 teaspoons honey

• 6 tablespoons olive oil, plus more for drizzling

• freshly ground black pepper

• 1/2 loaf of sourdough bread, torn into 1-inch pieces

• 4 ounces goat cheese, crumbled

• 1 cup torn fresh herbs (dill, parsley, basil)

Preheat the oven to 425F

Place the beets in a large pot with enough water to cover them by at least 1 inch. Sprinkle them with a hefty pinch of salt and bring the water to a boil. Reduce the heat and simmer the beets until they are tender, 12-15 minutes. Remove from the heat and drain.

Place the beets and onion in a large bowl. On a separate bowl, whisk together the vinegar, honey, and olive oil with a hefty pinch of salt and pepper. Drizzle half the mixture into the bowl with the beets and onion. Toss to coat and set aside.

Place the torn bread on a a baking sheet and drizzle it with olive oil, salt and pepper. Bake until the bread is golden brown and crisp, 8-10 minutes tossing halfway.

Add the bread to the bowl with the beets and onion. Drizzle in more of the dressing to taste and top with the goat cheese and fresh herbs. If need be, sprinkle with more salt to taste and a drizzle of olive oil.

Secret Garden

This Saturday Teddy went exploring on the farm with the Fox Kits nature program, run by the Friends of the Petaluma River. He cam home very excited to show us the secret gardens that he had found. He and I took a walk to see them last night as the sun was fading. They were two circle patches of grass and other plants that had sprouted where the cow water trough was likely emptied out to be moved. The cows have not been in the area for a month now but the patches are still green. We also passed by the mobile chick coop that has been parked out in the field while not in use. It has stayed in the same place all summer. There is a thin line of grass growing along the side of the coop where the dew that collects on the roof overnight drips down. To see the bright green in the sea of brown was harbinger of the rains that will come and the blessing of water.

While we were sad that true rain did not arrive and our hearts are heavy with more fire weather on the horizon, we are grateful for the children, plants, and creatures that continue to bring us joy. We have struggled to grow lemon balm on the farm since we have been here. This year lemon balm has thrived in many places all year. The roses are having another flush, and the flower garden is still full of insect and bird life. The coolers are filling up with roots and the fall field is lush with growth.

This week’s pick list:

• Eggs

• Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes

• Rhonda Beets

• Yaya Carrots

• Cortland Yellow, Monastrell Red, and Sweet Ailsa Craig Onions

• Solaris Fennel

• Kolibri Kohlrabi

• Summer Squash: Dark Star, Yellowfin, and Cocozelle

• Cucumber: Silver Slicer, Sweet Marketmore, and Addis Pickle

• Sweet Peppers

• Lettuce

• Farao Green and Emiko Napa Cabbage

• Calypso Celery

• Ruby Red Chard

• Champion Collards

• Rainbow Lacinato and Old Growth Palm Kale

• Cilantro, Dill, and Parsley

• Hot Peppers: Bastan Poblano, Czech Black, Jalapeño, Aji Crystal, Serrano

• Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash

• Winter Luxury Pie Pumpkin

• The pick your own crops are winding down but we do still have: jade and dragon langerie bush beans, padron and shishito peppers, ground cherries, and tomatillos.

• Along with the flowers, there are shiso, purple and thai basil in the annual field.

• Saltonstall Olive Oil

• Revolution Bread

BOURBON PUMPKIN CHEESECAKE BROWNIES, from bojongourmet.com

Pumpkin Cheesecake Swirl:

• 8 ounces (about 1 cup) pumpkin or winter squash puree

• 8 ounces cream cheese, at room temperature

• 6 tablespoons sugar

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon freshly grated nutmeg

• pinch allspice

• pinch cloves

• 1 large egg, at room temperature

• 1/2 teaspoon vanilla extract

Bourbon Brownie Batter:

• 6 tablespoons (3 ounces) unsalted butter, cut into pieces

• 4 ounces bittersweet or semisweet chocolate, chopped (1 scant cup)

• 2/3 cup sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 2 tablespoons Bourbon

• 1/2 cup (2 3/4 ounces) flour (replace with sweet rice flour and 1 tablespoon tapioca flour for gluten free)

• 2 tablespoons unsweetened cocoa powder (dutch-processed or natural)

• 1/4 teaspoon salt

• 1/2 cup (2 3/4 ounces/80g) chopped chocolate or chocolate chips

Prepare stuff:

Position a rack in the center of the oven and preheat to 350ºF. Line an 8x8 or 9x9" square baking pan on all sides with parchment paper or heavy-duty aluminum foil, leaving a 2" overhang.

Make the cheesecake:

To extract excess moisture from the pumpkin, spread the puree in a 1/4" thick layer on a triple layer of paper towels, then stack 3 more paper towels on top, and press down gently. Let the pumpkin drain while you begin mixing the cheesecake batter. The paper towels will peel off easily. Alternatively, you can make the puree a day in advance and leave it in a strainer overnight to drain.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low until smooth, scraping down the sides of the bowl as necessary. Add the sugar and beat on medium speed until fluffy, a few minutes, scraping the bowl and paddle once or twice to make sure the mixture is completely smooth. Beat in the salt and spices until combined, then the egg and vanilla extract. Peel the paper towels off of the pumpkin puree and add it in, scraping the bowl and paddle again, until the mixture is homogenous. Place the cheesecake batter in the refrigerator while you...

Make the brownie batter:

In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat, and whisk in the sugar. Whisk in the eggs, vanilla and bourbon until smooth. Add the flour, cocoa and salt and whisk until smooth. Stir in the chocolate chunks.

Scrape about 3/4 of the brownie batter into the prepared pan and spread into an even layer. Gently pour the cheesecake all over the top of the batter. Dollop the remaining brownie batter over the top in 7 or 8 big blobs. Drag the tip of a paring knife through the batters back and forth a few times in both directions to swirl. (But don't over-swirl–you want the mixtures to stay separate.)

Bake the brownies until puffed all over, about 40 minutes, rotating the pan halfway through baking.Let the brownies cool completely in the pan, then use the parchment handles to lift the mega brownie out. (Optionally, chill the brownies until cold for the cleanest cuts, about 2 hours). Use a large chef's knife dipped in hot water and wiped clean between each cut to trim away the outer 1/4" (if you like), then cut the brownies into 16 squares.

Store the brownies in the fridge; they are best within the first 2 days of being baked, but will keep for up to 5.