Babes in the field

The lambs have started arriving, twins and singles and a triplet. Most are still so young that they are sleeping all the time but they older ones are starting to be lively and run around more. Most ewes are recovering quickly from birth and are very attentive to their babes.

We tilled more beds in the herb garden and we are excited to fill them with more plants! Kelsey and Celeste already planted red clover and chives, and will add marjoram, oregano and more this week.

Seth and Jesse led us all in a tractor safety and maintenance review last week as we prepare to plant this week. The new potatoes and peas were planted last week; carrots, and more are going in the ground this week.

This Week’s Pick List:

• Eggs

• Rhonda Beets

• Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)

• Kossack Kohlrabi

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Calypso Celery

• Evergreen Hardy Scallions

• Green Garlic

• Dazzling Blue Kale

• Ruby Red Chard

• Joi Choi

• Parsley and Cilantro

• Regiment Spinach

• Lettuce Mix

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

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread

KID FRIENDLY BEET & HERB PANCAKES, from dishingupthedirt.com

• 2 medium size beets, cut into 1/4 inch chunks (no need to peel)

• 1 tablespoon minced herbs

• 2 eggs

• pinch of good quality fine sea salt (optional)

• butter or ghee for frying

• plain whole milk yogurt for serving

• squeeze of lemon juice for serving (optional)

Place the beets in a saucepan filled with water and bring to a boil. Reduce the heat to medium, cover the pot and lightly boil/simmer until the beets are tender. About 15 minutes. Drain.

Place the beets in a deep bowl and puree them with an immersion blender or use your food processor to puree them. Measure out 1 cup (if there's more keep the rest for another batch or to add to morning porridge or another baked good) Add the herbs, eggs and a pinch of salt and puree the mixture together.

Heat the butter or ghee in a medium size skillet over medium heat. Add 1/4 cup scoops of the batter and lightly fry for about 2-3 minutes per side.

Serve with yogurt, extra herbs and a squeeze of lemon juice if you desire.

Filling

The irrigation pond is filling with water and we are feeling immensely grateful for the this resource! All the fields have been tilled and Cecilia is now marking all the beds. We hope to plant new potatoes and peas this week. The blessing of an early start to the season is that we can plant out the fields at a reasonable pace, rather than in a frenzy!

In the past week, eight calves have been born. The first to Lark. We have not had any lambs yet but we are looking forward to their arrival soon.

This Week’s Pick List:

• Eggs

• Rhonda Beets

• Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)

• Kossack Kohlrabi

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Calypso Celery

• Evergreen Hardy Scallions

• Green Garlic

• Dazzling Blue Kale

• Ruby Red Chard

• Joi Choi

• Parsley

• Regiment Spinach

• Lettuce Mix

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

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers, from smittenkitchen.com

• 16 toast fingers (mine were from 1/2-inch thick slices, cut into 1/2-inch batons)

• 4 tablespoons (2 ounces) unsalted butter, melted

• 1 teaspoon smooth Dijon mustard

• Salt

• Freshly ground black pepper

• 1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)

• 2 tablespoons finely grated Romano cheese

• 1 tablespoon finely chopped flat-leaf parsley

• 1 teaspoon finely chopped fresh thyme leaves

• 4 large eggs

Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.

Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.

Don’t have adorable chicken or other tiny egg cups and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.

Community

By Cecilia

It was wonderful to be able to see so many members at our town hall last week. It felt therapeutic in a lot of ways to speak with a larger audience about what we have been going through this winter. The last 5 months have been quite a roller coaster for all of us here. The anxiety of waiting for rain, the fear that it won’t come, the shock of spring approaching, and the acceptance of our drought all took their own tolls. Now that we have a water source all the excitement of a new season is creeping back in, but in a lot of ways I still feel like I’m recovering. Feeling the support of our Open Field community was a big step in that recovery process.

Last week we welcomed our newest crew member, AJ. Her enthusiasm is helping me get ready for the summer hustle. She and Sarah Beth planted all of our hoop house tomatoes, cucumbers, and peppers yesterday. The greenhouse is so full of starts that we are constantly playing an elaborate game of Tetris to fit everything in. I know they are tiny now but eating the first tomatoes feels so close I can almost taste it!

This Week’s Pick List:

• Eggs

• Rhonda Beets

• Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)

• Kossack Kohlrabi

• Purple Top Turnips

• Bora King and Cheong Du Radish

• Watermelon Radish

• Balena Celeriac

• Hablinge Parsnips

• Joan Rutabaga

• Finale Fennel

• Evergreen Hardy Scallions

• Green Garlic

• Dazzling Blue Kale

• Ruby Red Chard

• Joi Choi

• Rosalba Radicchio

• Parsley and cilantro

• Regiment Spinach

• Lettuce Mix

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

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread

Alice Waters’ Spaghetti with Green Garlic Recipe

• Salt

• 1 pound spaghetti

• 1/3 cup extra virgin olive oil

• 3 heads green garlic (or 4 cloves regular garlic), thinly sliced

• 1 tablespoon chopped parsley

• small pinch of red pepper flakes

Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.

Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.

Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.

Field Adventures

When you look across the farm at the pastures, they can look like a monolith of grass. The few rocks and trees that dot the landscape become landmarks to which we venture, observing the pasture and more along the way. Teddy and I stopped at the rocks and stumps for a few rounds of “butter beer” while running through the fields. The pasture is definitely growing more slowly and differently this year due to the lack of rain.

We are wrapping up a lot of our winter projects this week: finishing the plastic on the tunnels, cleaning the squash bins, and more. With the unfortunate heat wave that is coming, we are covering two of the tunnels with shade to keep the temperatures inside much cooler so that the crops do not bolt!

This Week’s Pick List:

• Eggs

• Rhonda Beets

• 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

• Finale Fennel

• Green Garlic

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Mei Qing Choi

• Treviso, Castelfranco, and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Esmee Arugula

• Mustard Greens

• Lettuce Mix

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

• Saltonstall Olive Oil

• Revolution Bread (Eli is away this week but we will have his frozen bread for sale.)

Roasted Onion Salad with Arugula and Walnut Salsa, from food52.com

For the salad:

• 4 medium red onions

• 1 1/2 tablespoons olive oil

• 1 cup arugula

• 1/2 cup parsley leaves

• 2 ounces soft goat cheese, broken into 1/2- to 1-inch chunks

• Flaky salt and freshly cracked black pepper

For the walnut salsa:

• 2/3 cup walnuts, coarsely chopped

• 1 pinch red chile

• 1 clove garlic, minced (you could substitute chopped green garlic as well)

• 3 tablespoons red wine vinegar

• 1 tablespoon olive oil

• salt

Preheat the oven to 425° F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking sheet. (You can skip the parchment, but you'll spend more time cleaning.) Drizzle the slices with olive oil and smoosh the oil around with your (clean) hands to coat evenly. (You can also use a pastry brush; I don't own one.) Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy. (If you want more color out of them, stick them under the broiler for a minute or two.) Set them aside to cool just a bit.

While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.

To serve, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices, dollop on the cheese, and top with the rest of the salsa. Serve.

Limbo

We are waiting in limbo for the ewes to start lambing, for the calves to come, and for more rain to fall. We know that the lambs and calves will arrive any day but the rain is less certain. We are practicing our patience but it is not easy. We will let you know when they come!

Now that spring is here and we have yet to have a soaking rain, we feel rather disoriented. We are still praying for more rain, (Please join us!) but we are also thinking about the adjustments we need to make.

This Week’s Pick List:

• Eggs

• Rhonda Beets

• 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

• Calypso Celery

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Mei Qing Choi

• Treviso, Castelfranco, and Rosalba Radicchio

• Parsley and Cilantro

• Regiment Spinach

• Lettuce Mix

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

• Saltonstall Olive Oil

• Revolution Bread

Spring Minestrone With Kale and Pasta, from nytimes.com

• ¼ cup extra-virgin olive oil

• 2 large shallots or 1 small onion, thinly sliced

• 2 celery stalks, thinly sliced

• Kosher salt and black pepper

• 2 tablespoons minced fresh ginger (optional)

• 2 tablespoons minced garlic

• 2 quarts low-sodium chicken or vegetable stock

• 1 cup ditalini or other small shaped pasta (about 5 ounces)

• 8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), or chopped broccoli

• 1 cup fresh or frozen peas

• 5 ounces sliced kale or torn spinach (about 4 cups)

• Grated Parmesan, for serving

In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.

Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.

Divide soup among bowls. Top with Parmesan.

Open Field Farm’s Newest Addition

Some of you may have already met Maki, but for those who haven’t, allow me to introduce the newest furry friend on the farm!

Maki is an 18 month old shiba inu, which is a Japanese dog breed that dates back to the 3rd century BC. They are one of the most ancient breeds! Originally bred to be hunting dogs, they have become more popular as pets in homes in recent years.

About six weeks ago I came across a post on the internet with a photo of the cutest dog I had ever seen, explaining that her owners were moving out of the state and that she needed to be re-homed. I impulsively responded and a few days later I was driving down to the east bay to “meet” her, though I was pretty sure by then that I was going to bring her home!

The meaning of Maki’s name is layered. We originally chose it based on its meaning in the context of sushi— in Japanese, “maki” means “roll,” e.g. “futomaki” is “hand roll,” “kappa maki” is “cucumber roll,” etc. But since then we have learned that Maki is a common Japanese name with many potential meanings, one of which is “farm”! When we learned that, it felt like a very auspicious choice for a name.

I believe that Maki is adjusting very well to life on the farm! She enjoys running around in the fields and trying to get her pal Rosie to chase her (though Rosie is sometimes just too busy for Maki’s games; she does need to make sure everything is running smoothly on the farm, after all). 

Though Maki can be a bit shy at first, she is a super sweet, friendly dog. She is especially fond of children and would love other dog friends to play with, so please don’t hesitate to say hello if you see us around the CSA barn!

-Kelsey

This Week’s Pick List:

• Eggs

• Rhonda Beets

• 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 (last week, limited amounts!)

• Cabbage

• Calypso Celery

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Joi Choi

• Treviso, Sugarloaf, Castelfranco, and Rosalba Radicchio

• Parsley

• Regiment Spinach

• Lettuce Mix

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

• Saltonstall Olive Oil

• Revolution Bread

Kale Chimichurri, from dishingupthedirt.com

• 3 cloves of garlic, peeled

• 1 cup firmly packed kale leaves, tough stems removed and torn into bite-sized pieces

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

• 2 1/2 Tablespoons red wine vinegar

• 1 teaspoon fine sea salt

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon freshly ground black pepper

Prepare the chimichurri by combining all the ingredients in a food processor or blender until smooth. Taste for seasonings and adjust as needed. Set aside or refrigerate until ready to serve (I like leaving this at room temperature for at least 1 hour before serving).

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.