Sheep and the bubble

by Sarah James

Cecilia and Anna built a very cool bubble for our heat table in the greenhouse last week. They used all the scraps from previous tunnel and greenhouse projects. Since the mornings are still very cold and we have peppers and eggplants to put in the greenhouse, we needed to create a smaller space for the heat tables to warm. So far it seems to be working well and we are excited!

We sorted the sheep this week into 2 groups: the bred ewes are in one group and everyone else is in the other. We are getting ready to start lambing in a few weeks! Some of the ewes look very ready. We are hopeful that the lambing will be smooth this year!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Joi Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Regiment Spinach

• Esmee Arugula

• Salanova Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

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

• Revolution Bread (Friday only!)

Rosemary-Paprika Fries, from nytimes.com

• ½ cup mayonnaise

• 1 tablespoon lemon zest (from 1 large lemon)

• 3 garlic cloves, grated

• Salt and black pepper

• 1 tablespoon smoked paprika

• 1 teaspoon chopped rosemary leaves (or ½ teaspoon dried rosemary)

• ½ teaspoon chile

• 1 lb potatoes, scrubbed

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

Heat the oven to 425 degrees, and place a sheet pan on the oven’s lowest rack to heat.

In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon juice, lemon zest and garlic. Season with salt and pepper. Stir in the smoked paprika, rosemary, chiles and ½ teaspoon black pepper. Set aside.

Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.

Scatter the potatoes on the sheet pan in a single layer. Roast for 25 to 30 minutes, until the fries are browned underneath. Eat the fries and a puddle of the lemon-garlic mayo for dipping.

Anise hyssop, Thyme, and Tulsi

Kelsey made a beautiful and delicious tincture of anise hyssop, thyme, and tulsi for the crew. She created it to support our lungs through smoke season, which we were fortunate to have very little of this year. And yet I have been taking it every day, listening to my body saying “this is the medicine you need”. I picture the three plants dancing together, all under the thoughtful care of Kelsey. I imagine that it is helping clear out the smoke of the last several years, as well as the stress and pain of the drought. While we are not out of the drought yet, it is still a huge relief to have full ponds and saturated soil. The drainage was still trickling yesterday. And we are dreaming of more rain soon, we hope!

We are sowing our first seeds of the new season this week: eggplant and peppers that will be planted in the tunnels at the beginning of April. As we sow the plants, we are also thinking about them in all their stages: the first cotyledons that appear, then the true leaves, the transplants that go in the soil, the growing plant, the flower, and the mature fruit. At the earliest we will receive the fruit in June!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Qing Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Esmee Arugula

• Salanova Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

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

• Revolution Bread (Friday only!)

Sambal Potatoes with Aioli, from food52.com

• 1 whole garlic head, plus 3 garlic cloves, divided

• 8 tablespoons neutral oil (such as canola or vegetable), divided, plus more as needed

• 1 2/3 pounds baby potatoes, halved or cut into thirds (about 1-inch chunks)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/8 teaspoon freshly ground black pepper

• 1 medium shallot, peeled and roughly chopped

• 2 to 4 long red chiles, roughly chopped (you can rehydrate the dried chiles from the barn and then use them, removing the top and seeds)

• 1 (1-inch) pieces (10 grams) peeled ginger, sliced

• 1 (14.5-ounce) can chopped tomatoes

• 1/2 cup mayonnaise, preferably Kewpie

• 1 teaspoon freshly squeezed lemon juice, plus more to taste

• 3 tablespoons finely sliced chives or the green tops of scallions

Heat the oven to 400°F with the convection setting if you have one; or heat the oven to 425°F without the convection. Halve the head of garlic horizontally so you cut through all of the cloves.

Pour 4 tablespoons of oil in a big baking dish (such as a 9x13-inch) and add the potatoes. Season with salt and black pepper and toss to combine. Nestle the two garlic head halves, cut side up, among the potatoes, then drizzle the garlic with a little oil. Bake for 40 to 50 minutes, tossing the potatoes halfway through, until crisp and golden. (The garlic may be ready sooner than the potatoes. Check in after 35 minutes and remove it from the oven whenever the cloves look soft and caramelized.)

Meanwhile, blend the shallot, red chiles, ginger, and 2 of the reserved, peeled cloves of garlic in a small food processor until a coarse paste forms. (If you don’t have a food processor, you can finely chop the ingredients.)

Heat the remaining 4 tablespoons of oil in a frying pan over medium-low heat. Fry the spice paste for 5 to 7 minutes, until softened and translucent, stirring occasionally so the ingredients don’t catch.

Add the tomatoes and their juices, bring to a boil, and then simmer on low for about 25 minutes until the sauce has thickened, stirring every so often. Season with a pinch of salt.

While the potatoes and sambal are cooking, make the aioli. Place the mayonnaise in a bowl, mince the remaining reserved garlic clove, and add it to the bowl with the lemon juice. Stir together and season with more lemon juice if needed.

Once the potatoes are crispy and fork-tender, remove them from the oven. The garlic cloves should be soft and caramelized (discard any that have hardened or overcooked). Once cool enough to touch, squeeze out the cloves, removing and discarding the skin. Toss the roasted cloves with the potatoes.

To serve, spread the sambal on the base of a serving platter. Top with the garlicky potatoes. Spoon the mayonnaise over the potatoes and garnish with the chives. Serve immediately.

Daffodil Questions You Never Asked- Answered

By Kelsey

What’s a Daffodil?

“Daffodil” is a common name for a number of flowering plant species (about 50) in the genus Narcissus. They’ve all got showy flowers, with 6 petals (well, technically they’re tepals, not petals), and the hallmark trumpet-shaped corona. 

Narcissus… like the Greek myth?

Yeah! The myth goes: Narcissus was a young hunter from Thespiae in Boeotia, who was known for being a reeeeally good looking dude. He was the object of desire for many, but rejected all romantic advances, and fell in love with his own reflection in a pond. He stared at his reflection for the rest of his life, and when he died a flower bearing his name sprouted. Hence, Narcissus the flower! And the word “narcissist!” 

So… Why do we call them daffodils?

Don’t know. The word seems to be derived from “asphodel”, an entirely different plant genus. Common names are confusing.

How long have daffodils been around on earth?

Current estimate is that the genus Narcissus has been around for about 23 million years! 

Where do they grow natively? 

Daffodils first sprouted in the Iberian peninsula and surrounding areas. Their native range spans throughout meadows and woods of Southern Europe and North Africa, and they have been widely naturalized in many regions including Asia, where they were introduced prior to the 10th century.

Do they have any cultural significations?

Absolutely! I mean, look at them! They were very well-known in ancient civilizations and were cultivated as far back as cultivation has been a thing. They have been used medicinally for millennia. They have a number of alkaloids which can be toxic, but as Paracelsus said, “only the dose makes the poison.” From these alkaloids, the Alzheimer’s drug galantamine was produced.

Their significations range broadly across cultures, from death to good fortune, and as symbols of spring (or if you’re lucky enough to live in California, of the middle of winter). Daffodils are the national flower of Wales and the symbol of many cancer charities as well.

Hopefully this answers some of the questions about daffodils you didn’t know you had! And, if you have time, please pick daffodils when you come to pick up your veggies! They are an immediate mood-booster when arranged in a vase on one’s table, perhaps with some flowering Rosemary thrown in there as well. Happy harvesting!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Solaris Fennel

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

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

• Revolution Bread (Friday only!)

Winter Vegetable Cobbler With Turmeric-Chile Biscuits, from food52.com

Vegetable Filling

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon unsalted butter

• 4 cups diced winter squash (such as delicata, honeynut, butternut, or acorn)

• 3 cups diced parsnips

• 2 large sweet onions, diced

• 4 cloves garlic, minced

• 1 tablespoon jerk seasoning

• Kosher salt and freshly ground black pepper

• 2 tablespoons tomato paste

• 1 cup dry white wine, chicken or vegetable broth, or water

• 1/2 cup chopped flat-leaf parsley laves

Turmeric-Chile Biscuits

• 2 cups (240 grams) flour

• 2 tablespoons (27 grams) sugar

• 1 teaspoon (4 grams) ground turmeric

• 1/2 teaspoon (2 grams) chile pepper

• 1 1/2 teaspoons (6 grams) baking powder

• 1/2 teaspoon (2 grams) baking soda

• 1/4 teaspoon (1 gram) fine sea salt

• 6 tablespoons (85 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes

• 1/2 cup (115 g) buttermilk or full-fat yogurt

• 1 large (56 grams) egg, at room temperature

Make the cobbler filling: In a 10 to 12 inch skillet, heat the olive oil and butter over medium heat. Add the squash and parsnips and cook, stirring frequently, until the vegetables are starting to soften, 8 to 10 minutes. Add the onion and sauté until translucent, 4 to 5 minutes more.

Add the garlic and jerk seasoning, stir well to combine, and cook until the mixture is fragrant, 1 minute more. Season with salt and pepper to taste.

Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the wine and bring to a simmer. Cook until the liquid reduces slightly—it should look stew-like. Turn off the heat and stir in the parsley.

Remove the skillet from the heat to cool slightly while you prepare the biscuit topping. Preheat the oven to 375°F/190°C with the oven rack in the center.

Make the biscuits: In a large bowl, whisk the flour, sugar, turmeric, and chile pepper to combine. Add the baking powder, baking soda, and salt and whisk to combine. Add the cold butter cubes, and toss with your hands so each cube is coated in flour.

Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated—the mixture should look a little like cornmeal.

In a liquid measuring cup, whisk the buttermilk (or yogurt) and egg to combine. Add this to the flour mixture and mix with a silicone spatula until the mixture is uniformly combined.

Use your hands or two spoons to dollop pieces of the dough all over the surface of the cooled cobbler. Transfer the skillet to the oven and bake until the biscuits are lightly browned, and the cobbler filling is bubbly, 30 to 40 minutes. Cool for 5 to 10 minutes before serving warm.

Sunsets

By Sarah

The long break with no rain is allowing us time to work on outdoor projects again: weeding the artichokes and perennials, pulling out the irrigation lines from the winter field, and mowing and weed whacking around the barnyard. We have a long list of winter projects that can be done in the rain. We are saving them for when the rains return! For now, we are enjoying the incredible sunsets and are grateful that it seems the plants in the tunnels have started growing again!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

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

• Revolution Bread (Friday only!)

Lentil Salad with Beets and Pomegranate, from saveur.com

• 3 tbsp. champagne vinegar

• 1 small red onion, chopped

• 3 tbsp. olive oil

• 2 1⁄2 tbsp. prepared horseradish

• 2 tbsp. Dijon mustard

• Zest of 1 orange, plus 2 tbsp. juice

• 11 oz. French lentils, rinsed

• 1⁄2 cup torn mint leaves, plus 1/4 cup finely chopped

• 1⁄3 cup pomegranate seeds

• 8 roasted baby beets, halved and sliced 1/4″ thick

• Kosher salt and freshly ground black pepper, to taste

Macerate onions in the vinegar for 15 minutes. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan, cook, uncovered, about 20 minutes, or until tender, and strain. Mix vinegar, onions, oil, horseradish, Dijon, and orange juice and zest together in a bowl. Add to lentils to the bowl with vinaigrette; toss with mint, pomegranate seeds, beets, salt, and pepper.

Barefoot Walks

I love to take barefoot walks through the pasture this time of year. The ground is soft and moist with all the rain, the plants are still small and tender. Even though my feet get cold, I enjoy the oozing mud and the water everywhere. I popped up on the small hill beside the tunnels and was excited to see these rock outcroppings that I had forgotten were there. There are often piles of small bones from the owls and hawks on the top of the big rock. The cows also seem to love the rocks, whenever there are some on the pasture they gravitate towards them. If you have time, come out and talk a walk!

The vegetable seed order is in, the flowers will be ordered this week. By now, we spend less time pouring through the seed catalogues looking for new varieties. Mostly we have settled on varieties that we know work well for this land and that we all enjoy. However, we do make small adjustments, out of necessity and to keep it interesting for all of us!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Winter Luxury and Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Regiment Spinach

• Ruby Red Chard

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

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

• Revolution Bread (Friday only!)

One Pot Creamy Pasta and Greens, from nytimes.com

• 2 tablespoons unsalted butter

• 3 garlic cloves, finely chopped

• 1 shallot, finely chopped

• Kosher salt and black pepper

• 5 cups whole milk, plus more as needed

• 1 lb chopped spinach

• 2 wide lemon peel strips

• 10 ounces ditalini, orzo or pearl couscous

• ½ cup finely grated Parmesan, plus more for serving

In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.

Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally until the spinach is softened and the milk is just simmering, 5 to 10 minutes.

Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it’s OK if the sauce looks a little soupy.

Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

New Year

As we dive into the New Year, we are still processing and digesting last year, reflecting on all that we learned from our water restrictions and how we want to use that knowledge going forward. We hope to send out a survey soon to hear your reflections as well!

In the fields and tunnels, the plant growth has slowed to a crawl. You will notice we will not have lettuce for a little and the spinach is growing back rather slowly. Luckily, we have chicories and cabbage to feast on while we wait for the longer days to return.

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Winter Luxury and Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Qing Choi

• Old Growth Palm and Rainbow Lacinato Kale

• Ruby Red Chard

• Various chicories!

• Cilantro

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Filigreen Farm Apples and Pears for sale!

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

• Revolution Bread (Friday only!)

From CSA member Emma Logan:

The best simple chicken stock + a whole shredded chicken (adapted from Cooks Illustrated):

• 1 layer, fully thawed

• 2 smaller onions or 1 large, roughly chopped

• 3 cloves garlic, smashed and peeled

• 2-3 tsp kosher salt (to taste)

• water

Put the onions and garlic in the bottom of a crockpot and sprinkle the salt over. Add the layer and nestle it in breast side up so that it's relatively level (so you can close the lid). Fill the crockpot with water all the way up to the top, just under the rim for the lid, and cook on low for 10-11 hours. Your chicken may not be fully submerged - this is fine. After cooking, carefully pull the chicken out with tongs onto a plate (it will be falling apart), allow to cool a bit, and shred for use in tacos, enchiladas, soups, casseroles, or anything that calls for shredded chicken. Store in the fridge or freezer in a container packed with stock so it doesn't dry out. While the chicken is cooling, strain your stock through a sieve with cheesecloth. I pack it up right away to freeze or store but you can let it cool completely in the fridge overnight if you want to remove the fat (which is amazing used for cooking potatoes.)

Egret

By Cecilia

I hope everyone enjoyed their holidays.  Things felt very slow and restful around the farm this past week.  Some of the vegetables are very happy to have a week off harvest.  Meanwhile, many of the chicories seem to be bursting at the seams.  I hope we can eat through them all without losing too many. 

We are so grateful for all the rain we’ve been getting.  Our smaller low pond has filled, and our large pond up the hill is almost full.  The flooding of our last vegetable field (we call it Oak) is a small price to pay for the relief we all feel.  If you walk out there, you will see how much cabbage is still in the field.  Hopefully it will hold on a little longer. 

Besides the filling of the ponds, the best part of all this rain has been hanging out with our new egret friend who has taken up residence in the flooded fields.  It used to hang out by the small pond, but now spends most of its time in or around Oak.  It is incredible to see how gracefully it flies away while Rosie is trying to chase it.  I highly suggest you walk out and see for yourself!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Winter Luxury and Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Qing Choi

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Various chicories!

• Cilantro

• Filigreen Farm Apples and Pears for sale!

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

• Revolution Bread (Friday only!)

Creamy Cabbage Soup With Gruyère, from MARTHA ROSE SHULMAN

• 1 Tbsp extra virgin olive oil

• 1 medium onion, chopped

• 1 potato, peeled and grated

• ¾ pound cabbage, cored and shredded (about ½ medium head)

• salt to taste

• 5 cups water, chicken or vegetable stock

• 1 Parmesan rind

• freshly ground pepper to taste

•  2 cups low-fat milk

• 1 cup grated Gruyere cheese

• 6 – ½ inch thick slices of french bread, toasted and cut into small squares

• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes.

• Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind and salt and pepper to taste.

• Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.

• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted.

• Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons.

Vegetable Trends

By Anna

I heard recently that kale is “out” and was, frankly, shocked. If kale, a superfood giant that once took the produce aisle by storm and ushered in a new era of brassica dominance, could be “out”, then it felt like anything was possible. This led me to wonder, what vegetables are trending right now? I combed the internet, noticed what I have been gravitating towards, and kept my ear to the ground at local watering holes to bring you this list.

1. Almost ANY veggie: fermented! A pandemic pastime turned lifestyle for many - grab any veggie you can, get crazy!, and turn it into something tangy
2. Cauliflower: it can be pizza crust, Buffalo wings, “rice”, mashed “potatoes”, or just itself, this brassica has been popping up everywhere
3. Kohlrabi: In Italy, it is known as cavolo-rapa, which means cabbage turnip, which I think about sums it up. As people hear of this strange alien vegetable for the first time, intrigue and interest has grown
4. Brussels sprouts: Hotter than ever, found fried in many a chic dining establishment, and still a little stinky, these cutie green morsels have found a place in the spotlight
5. Chard: Easily the most gorgeous gal among leafy greens, what’s old is new again

Trends come and go, salads are composed of romaine then kale then chicories, and the New York Times recipe section features a vegetable that you have to google. But ultimately, what matters is finding what you like, trying new things, nourishing yourself, and having fun with it. Isn’t that what food is all about?

PS: I still love kale

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Lettuce Mix

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)

• Parsley and Cilantro

• Filigreen Farm Apples for sale!

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

• Revolution Bread (Friday only!)

Kaale Seerabeh Salad (Salad With Pomegranate Dressing), from nytimes.com

The dressing:

• 1 cup pomegranate juice, plus more as needed

• 1 cup pomegranate seeds

• Heaping 1/4 cup walnut halves

• 2 large garlic cloves, coarsely chopped

• 2 tablespoons lemon juice, plus more as needed

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup packed cilantro leaves

• 1 tablespoon coarsely chopped mint leaves

• 1 tablespoon coarsely chopped parsley leaves

• 2 tablespoons extra-virgin olive oil

• Granulated sugar, to taste (optional)

The salad:

• 2 lettuce hearts

• 2 large radishes (watermelon, red, white or daikon, or a mixture), thinly sliced into rounds

• 1 large carrot, peeled and sliced into 1/4-inch-thick rounds

• 1 large orange, segmented

• Kosher salt

• Bread, for serving

Prepare the dressing: Place the pomegranate juice, pomegranate seeds, walnuts, garlic, lemon juice, salt and pepper in a blender, and blend until smooth. Add the cilantro, mint and parsley, and blend until smooth. With the blender running on low, drizzle in the olive oil. Taste and adjust seasoning. If the sauce is too sour, sprinkle in a little sugar; if it’s not acidic enough, add a little more pomegranate juice or lemon juice, one tablespoon at a time. Be mindful that the flavors will meld more and pop as the sauce rests. Strain the sauce through a fine-mesh strainer, and discard any tiny bits of pomegranate seeds. You should have 1 3/4 cups. Transfer the sauce to a container, cover and refrigerate overnight. (The sauce can be made up to 5 days in advance.) The sauce will thicken slightly as it rests, but it’s not a thick sauce.

Assemble the salad: Remove the larger outer leaves of the romaine hearts and set aside for another use. On a serving platter or on individual plates, neatly arrange the lettuce leaves, stacking some on top of one another. (If using Little Gems, just halve them lengthwise and place on the platter; no need to stack them.) Or, chop the lettuce if you’d prefer. Scatter the radishes, carrots and orange segments on top. Sprinkle everything with a little salt. Stir the sauce to combine, and taste for seasoning and acidity. Drizzle over the salad and serve right away. Use as much sauce as desired. Serve with a side of bread to sop up any lingering dressing.

Days of Winter

By Aj

Greetings! 

It always takes me several weeks to drop into the short and sleepy days of winter. My mind wants to battle my body’s ideas of hibernation and warmth. But as our crew and field shrinks, I am allowing the possibility of softness encased in a hard shell. (That’s probably my general M.O. anyway.) And look forward to cold mornings in the warm(er) tunnels, harvesting the plants we try to spare from winter’s freeze. I will see y’all at our monthly potlucks, encased in our protective shells, and sharing in the still-abundant gifts of winter!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Ailsa Craig Sweet, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Lettuce

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Regiment Spinach

• Ruby Red Chard

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)

• Parsley and Cilantro

• Filigreen Farm Apples for sale!

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

• Revolution Bread (Friday only!)

I LOVE this simple leek recipe, from good ol' Martha Stewart:

LEEKS VINAIGRETTE WITH HARD-COOKED EGG

• 3 bunches leeks (about 8; white and light-green parts only)

• 1 tablespoon extra-virgin olive oil

• 2 shallots, thinly sliced

• 2 tablespoons red-wine vinegar

• 1 teaspoon sugar

• 1 teaspoon Dijon mustard

• Coarse salt and ground pepper

• 1 hard-cooked large egg

Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.

Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.

Looking down

As the vegetable growing areas shrink, my weekend walks can now expand back to the pasture. I enjoy trekking out to different trees and landmarks, saying hello to old friends. Even though, it has been warm and dry, there was still a trickle of movement in the drainage on the hillside. The ground still has plenty of moisture and I relish being able to walk through the soft, soaking wet grass. In some places, the grass has already grown a foot!

Now that the rains have returned, I find myself constantly looking down, trying to identify which plants are germinating and thriving. I wish I knew more of the plants by sight and try to learn more each year. So far I have noticed more clover and vetch in the pasture, plus the grass of course! In the cover crop, the phacelia that dominated last year is not as strong. It did not enjoy the October deluge. Instead, the grass is the star this year. In some places, it is hard to tell where the field ends and the pasture starts. I am grateful for the grass and that the soil is covered, but I also know that it will make spring planting more difficult!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Ailsa Craig Sweet, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Gypsy Broccoli and/or Janvel Cauliflower (Last week)

• Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Salanova Lettuce Mix

• Regiment Spinach

• Ruby Red Chard

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)

• Cilantro

• Filigreen Farm Apples for sale!

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

• Revolution Bread (Friday only!)

Cast-Iron Squash Pudding, from saveur.com

• 1 lb. butternut squash, peeled and cut into 1-in. chunks

• 3 cups whole milk

• One 1-lb. delicata squash

• 1⁄2 cup granulated sugar

• 2¼ cups flour

• 2 tsp. baking powder

• ¾ tsp. kosher salt

• ½ tsp. ground ginger

• ¼ tsp. ground nutmeg

• 4 tbsp. unsalted butter, softened, plus more for greasing

• ½ cups turbinado sugar

• ½ cups maple syrup, preferably grade B

• 3 large eggs

• 3 tbsp. apple cider

To a 10-inch cast-iron skillet set over medium-high heat, add the butternut squash and milk. When the liquid begins to boil, turn the heat to medium-low and cook until soft, about 10 minutes. Drain the squash (discard the milk), then whisk it into a purée. Scrape the purée into a small bowl and set aside. Clean the skillet and return it to the stove.

Wash the delicata squash, cut it in half lengthwise, and discard the seeds, then slice it into ½-inch half-moons. To the empty skillet, add the sugar and ½ cup of water. Turn the heat to medium-high and cook, stirring occasionally, until the mixture begins to boil and is starting to brown, about 6 minutes. Stir in ¼ cup of water (the mixture will bubble vigorously), then arrange the delicata squash atop the caramel in one tight layer (reserve any pieces that don’t fit for another use). Cook the squash in the caramel, turning once and adding water by the ¼ cup if the pan looks dry, until tender and browned on both sides, 16–20 minutes. Lightly press the squash into a single layer, grease the sides of the pan with butter, and set aside.

Position a rack in the center of the oven and preheat to 350°F. Into a medium bowl, sift the flour, baking powder, salt, ginger, and nutmeg, and whisk to combine. In the bowl of a mixer fitted with the paddle attachment, beat the butter and turbinado sugar on medium-high until combined, about 1 minute. Beat in the maple syrup, followed by the eggs one by one, scraping down the bowl after each addition. Beat in the cider and squash purée, then add the flour mixture and beat on low speed until just combined.

Pour the batter over the squash, spreading it to the edge of the skillet. Bake until deep golden and a toothpick inserted in the center comes out clean, 40–45 minutes. Run the tip of a knife around the rim of the skillet, then carefully invert the pudding onto a large plate. Serve warm or at room temperature.

From Sarah Beth

By Sarah Beth

My time at the farm is coming to an end. I’m moving back home to South Carolina at the beginning of December. I want to take this space to give thanks for the past two years here in California and this farm. I’m so thankful for this farm and the blessing it has been to me especially amidst the pandemic. I’m also grateful to have been able to explore some of California's landscape and natural areas while here. I feel sad to leave this place and the people but also excited about what’s to come. Thank you all for a great season and happy holidays!

This Week’s Pick List:

Reminder: We are closed Friday! Today our store hours are 2:00-6 pm! If you cannot make today, please ask for a box.

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Ailsa Craig Sweet and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, and Harvest Moon La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Gypsy Broccoli

• Song Cauliflower (lots!)

• Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Ching Choi

• Head Lettuce

• Salanova Lettuce Mix

• Regiment Spinach

• Ruby Red Chard

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)

• Esmee Arugula

• Parsley and Cilantro

• Filigreen Farm Apples for sale!

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

• Revolution Bread (Friday only!)

Savory Pumpkin and Leek Muffins, from dishingupthedirt.com

• 3/4 cup millet flour (See note)

• 3/4 cup buckwheat flour

• 1/2 cup amaranth flour (see note)

• 1 1/4 cups whole milk plain yogurt (we used goat milk yogurt but you can use any kind

• 2 cups peeled and diced pumpkin (1/2 inch size)

• 4 Tablespoons butter, divided

• 2 medium sized leeks, thinly sliced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes + fat pinch of salt

• 1/4 cup chicken stock or veggie stock

• 2 cups very finely chopped/shredded greens (tough stems removed)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 eggs, beaten

• 1/3 cup olive oil

• 4 ounces feta cheese, crumbed

The evening before baking, mix your flours with the yogurt and place in a warm spot in your kitchen. Cover with a towel. (see note)

The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside (or use muffins liners)

Add the cubed pumpkin to a baking sheet and toss it with 2 Tablespoons of the butter and a hefty pinch of salt and pepper. Use your hands to really massage the butter into the squash. Roast in the oven for 25-30 minutes or until lightly tender.

While the squash cooks heat the remaining 2 Tablespoons of the butter in a large cast iron skillet over medium-high heat. Add the leeks along with the thyme, oregano, pepper flakes and a fat pinch of salt and cook, stirring often until beginning to soften and brown up a bit. About 5 minutes. Add the chicken stock and greens and bring to a boil. Reduce the heat and simmer until the liquid evaporates and the kale turns bright green. Remove from the heat.

Add the baking soda and salt to the bowl with the dough and mix. Add the eggs and olive oil. Fold in the squash, leeks and kale mixture. Sprinkle in half of the cheese and mix well. Spoon the batter into the prepared muffin tins and top with remaining cheese (you will probably have enough batter leftover for about 3-4 more muffins).

Bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin. About 25 minutes. Start checking the muffins around the 22 minute mark. Cooking times will vary depending on your oven.

Let the muffins cool for 10 minutes before chowing down! Store muffins at room temperature for 1 day and then keep them in the fridge for 4-5 days. Freeze for up to 6 months.

Note: If you don't have millet or amaranth flour, you can make up the difference with all-purpose flour. It's important to soak the flour in the yogurt the evening before to help break down the phtyic acid in the grains. This step helps to make the grains more easily digested and nutritious. You can also use any variety of winter squash in place of the sugar pumpkin

From Sam

Hello to Open Field Farm CSA members and all food lovers of all stars and stripes! Blog post write up time already and here I am in a race against the deadline, as usual;) I really and truly do not have much news to report today, except that it will be my last time to write the blog! Definitely a sad time for me but instead of having a cowabummer dude, I would like to reflect back on some of the things I most appreciated about my time on this wonderful farm...

1. Birds. They are real and they are here. I suggest picking up a pair of binocs and heading up into the hills if you have some free weekend time. Lately we have been tracking a harrier, some kites, some really awesome hawks, kestrels, meadowlarks, and many more of the usual suspects. Head into the eucalyptus groves for some excellent audio medicine!

2. Friends! If you talk to people here there is a good chance you will make a bunch;) Honestly some of the best human beings I have ever gotten to know are all located on this farm, because they are all great! Everyone here brings incredible talents, wisdom and hilarious jokes every day. I am deeply grateful for all the time I was able to spend with folks here, and the chance to soak up all this goodness. The best parts for me were all the hilarious things people say, lots of amateur stand up comedians at this farm! Especially during farm lunch, that's where the jokes really start crackin'. Also surfing with Cecilia, gettin it done and laughing a lot with Sarah B and my OG crew buddies last year, getting to know my New Wave crew buddies this year, playing bingo, riding bikes around Petaluma at night, living in the crew house, eating lots of cookies, making friends with all these lovely people..... honestly it's alll about the people here;) I love em and you can't get me to think otherwise.

3. Dogs. If you don't like dogs then this blog post is not for you, sorry! There are some great dogs here. Lucky for us we have Rosie to keep everybody coloring inside of the lines as it were. Also an honorable mention to one of my favorite cats Joey aka Willow, really a great cat if you get the chance to meet her!

4. Food. No need to preach to the choir;)

Alright I probably took too long to write this, and my keyboard will probably break if I keep crying all over it;P

It has legitimately been an honor and a pleasure, an invaluable experience I will always cherish. Thanks to everyone here and to all the people who have helped make this beautiful place a reality over the years!! Thanks to you dear reader for helping to make all this happen. Cheers and happy holidays!! Yours truly,

Samuel Dawes

This Week’s Pick List:

Reminder: Our store hours have changed to our winter hours: 2:30-6 pm!

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Ailsa Craig Sweet and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Chieftan, and Harvest Moon La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Gypsy Broccoli

• Song Cauliflower (lots!)

• Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Ching Choi

• Head Lettuce

• Salanova Lettuce Mix

• Regiment Spinach

• Ruby Red Chard

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)

• Esmee Arugula

• Tatsoi

• Parsley, Dill, and Cilantro

• Filigreen Farm Apples for sale!

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

• Revolution Bread (Friday only!)

Butternut Squash Green Chile Chicken Soup, from ambitiouskitchen.com

• ½ tablespoon olive oil or avocado oil

• 6 cloves garlic, minced

• 1 large white onion, chopped

• 1 green bell pepper, diced very small

• ¼ cup diced cilantro

• 1 (4 ounce) can of mild green chiles (or use 1/4 cup freshly roasted and seeded chopped hatch green chile)

• 4-6 cups cubed butternut squash

• 1 1/2 teaspoon ground cumin

• 1 teaspoon oregano

• 4 cups (32 ounces) organic low sodium chicken broth

• 1 pound boneless skinless chicken thighs

• 1 (15 ounce) can organic corn, drained (leave out if paleo)

• 1 small lime, juiced

• ½ teaspoon salt + more to taste

• Freshly ground black pepper

Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion becomes translucent.

Next immediately add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minute to let the spices cook a bit, then add in chicken broth, chicken thighs, corn, salt and pepper and lime juice.

Bring soup to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until chicken is fully cooked and no longer pink.

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste and adjust seasonings if necessary. Serves 4.

Marshmallow and Ashwagandha

By Kelsey

A couple weeks ago, with help from the veggie crew, I harvested the roots of the marshmallow and ashwagandha from the flower garden. When using roots medicinally, it is best to harvest them during the Fall because at this time of year, the aerial parts of the plant die back and the plant’s energy moves down into the roots, making them more potent.

For us, harvesting the roots of these two plants marks the end of the herb harvest season. From here on out, my work will focus on tea blending and getting the perennial and herb circle beds tucked in for winter. It is always a big push to get these roots pulled in and processed, because they have to be chopped up into tiny pieces for drying. This year, it was a lot of fun to have the whole veggie crew help chop up the ashwagandha. We sat in a circle in the CSA barn, put on some jazz music, and feasted on the James children’s leftover Halloween candy while we chopped. It took several hours and lots of hand cramping, but it felt great to get it done in one day.

The marshmallow roots are larger than the ashwagandha roots, and last year we discovered that we can use a wood chipper to speed up the processing of these roots. That is, in part what I will be working on this week.

Working with these herbs and sharing them with you all is such a joy and an honor. I am so excited to start working on the blends and to offer them in the barn this Winter!

This Week’s Pick List:

Reminder: Our store hours have changed to our winter hours: 2:30-6 pm!

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Matador Shallots, Ailsa Craig Sweet and Monastrell Red Onions

• Takrima Leeks

• Evergreen Hardy Scallions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Calypso Celery

• Gypsy Broccoli

• Song Cauliflower (lots!)

• Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Emiko Napa Cabbage

• Bastan Poblano and Highlander Green Numex Peppers (Last week)

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Last week)

• Rainbow Lacinato and Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Parsley, Dill, and Cilantro

• Mei Ching Choi

• Tres Fine Frisee, Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)

• Head Lettuce

• Regiment Spinach

• Esmee Arugula

• Tatsoi

• Filigreen Farm Apples for sale!

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

• Revolution Bread (Friday only!)

Chlorophyll Kraut, from culturesforhealth.com

• 1 large head green cabbage

• 2 bunches fresh parsley

• 2 small, or 1 very large, bunch of fresh collard greens

• 4 garlic cloves

• Juice of 1/2 lemon

• 4 Tbsp. sea salt

• Additional brine as needed: 1 quart water plus 2 Tbsp. sea salt

Shred the cabbage and put it in a large bowl.

Remove stems from collard leaves, roll the leaves, and slice vertically into 1-inch pieces. Turn and chop horizontally into 1-inch pieces. Repeat with all of the remaining collard greens.

Mince parsley and garlic cloves and add to cabbage and collards. Add the lemon juice.

Sprinkle in the salt and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes to allow the juices to come out of the cabbage.

Transfer to a clean fermentation vessel. Pack down firmly using a clean fist, or a wooden spoon or pounder. The brine should come at least 1 inch above the level of the vegetables. If it doesn’t, add brine as needed.

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

Once the kraut is finished, put a tight lid on the jar and move to cold storage. The kraut's flavor will continue to develop as it ages.

Harvest Festival

We hope you can join us this Saturday for the harvest festival from 10-3 pm!

This week we are cleaning up and organizing the barnyard to prepare for the festival, while still harvesting carrots, radishes, and kohlrabi from the fields. Some of the carrots did rot from the flooding, plus we lost some cauliflower plants. Overall, the rains were immensely beneficial and the losses were minimal.

The grass is growing each day and the farm is slowly turning completely green! We are so happy to still have puddles all around and for the continued rain this week.

This Week’s Pick List:

Even though we do have standing water in the fields, right now the crops look fine. We are hoping to harvest the most vulnerable crops this week but we have very little storage space left! We will keep you posted on any losses and hope that most crops survive.

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Takrima Leeks

• Evergreen Hardy Scallions

• Winter Sweet Kabocha, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Calypso Celery

• Gypsy Broccoli

• Janvel Cauliflower (lots!)

• Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Emiko Napa Cabbage

• Sweet peppers

• Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)

• Rainbow Lacinato and Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Parsley, Dill, and Cilantro

• Tres Fine Frisee, Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)

• Head Lettuce

• Regiment Spinach

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

• Revolution Bread (Friday only!)

Cauliflower and Parmesan Cake, from smittenkitchen.com

• 1 medium cauliflower

• 1 large red onion, peeled

• 7 1/2 tablespoons olive oil

• 1/2 teaspoon finely chopped rosemary

• 10 medium or 8 large eggs

• Handful parsley, chopped

• 1 1/2 cups flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon ground turmeric

• 2 cups finely grated parmesan cheese

• Salt and black pepper

• Butter, for greasing pan

• 2 tablespoons black sesame seeds

Preheat oven to 350°F degrees. Break cauliflower into medium florets (this will cause less mess than chopping it). Place floret in a pot with a teaspoon of salt, cover them with water and simmer for 15 to 20 minutes, until quite soft. Strain and let drip in the colander for a few minutes so they dry and cool.

Meanwhile, prepare the batter. Halve your red onion and cut a few thin rings off the end of one side; set them aside. Coarsely chop the remainder of your onion. Heat all of your olive oil in a saucepan (I won’t tell if you use the one where you cooked your cauliflower) and saute the chopped red onion and rosemary together until soft, about 8 minutes. Remove from heat and allow to cool.

Whisk eggs and olive oil and onion mixture together. Stir in parsley. Whisk flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt (use 1 teaspoon if you are nervous about this amount) and many, many grinds of black pepper together in a separate bowl and add to egg mixture, whisking to remove lumps. Stir in cauliflower gently, so most pieces remain intact.

Line the bottom of a 9-inch (24cm) round springform pan with parchment paper. Butter the sides generously. Put the sesame seeds in the pan and toss them around so that they stick to the sides. Pour in the cauliflower batter, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown and set.

Serve warm or at room temperature. Before you serve the cake, be sure to run a knife around the pan. This was probably the first time in my life I forgot, and several parts of the seed-crusted sides tore off!

Danny and Rain

What a week is has been! First, I want to introduce Danny, who joined our crew in August to take over the care of the animals when Jorge left. Danny brings a wealth of knowledge with him; most recently he was milking cows on a local dairy. He is enjoying working with a diversity of animals, as well as alongside his cousin Jesse. Last week during morning circle, he led us in silence each morning, a quiet moment each day before the faster pace of prepping for rain!

The crew worked tirelessly last week getting the farm ready for rain. We cleared all the irrigation and more from the fields, sowed cover crop, and harvested as much abundance as possible. In any year, early rain in October is a blessing. It allows us to sow our cover crop early, with time to grow before winter sets in. The grass gets a jumpstart as well; you can already see the sprouts glowing in the sun. While this storm was large and unusual, a sign of our changing climate, just as much as the historic drought, I am so grateful for it. The boding sense of the unknown and the fear still exist, but right now I simply feel pure joy at seeing flowing water on the farm again, at knowing that the soil has been drenched deeply, the trees have been fed, and we have been replenished. I am also thankful that while the storm did cause damage, it was minimal, without any major mudslides. The drought is not over but we do have more water in our ponds than we did at the end of last winter. I hope that you can feel this joy too when you come this week and that together we can harness this energy into action, fighting for the earth and for change.

This Week’s Pick List:

Even though we do have standing water in the fields, right now the crops look fine. We are hoping to harvest the most vulnerable crops this week but we have very little storage space left! We will keep you posted on any losses and hope that most crops survive.

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Takrima Leeks

• Evergreen Hardy Scallions

• Winter Sweet Kabocha, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Bora King Purple Daikon Radish

• Kossack Kohlrabi

• Calypso Celery

• Gypsy Broccoli (lots!)

• Mardi Cauliflower (lots!)

• Ruby LKing Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Emiko Napa Cabbage

• Sweet peppers (Lots!!!!)

• Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)

• Rainbow Lacinato and Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Dill and Cilantro

• Tres Fine Frisee

• Head Lettuce

• Esmee Arugula

• Regiment Spinach

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

• Revolution Bread

Green Chile Grits, adapted from saveur.com

• 4 cups stone ground white corn grits, soaked overnight

• 4 cups whole milk

• 3 poblano (or numex) peppers

• 1 bunch cilantro, leaves and tender stems (about 1 cup packed)

• 2 sticks unsalted butter

• Kosher salt

Drain and rinse the grits in a large sieve, and then place them in an 8-qt. saucepan or Dutch oven and stir in the milk and 4 cups water. Bring the grits to a boil, and then reduce the heat to medium-low, and cook, stirring frequently, until tender, about 2 hours.

Meanwhile, heat the broiler. Place the poblanos on a foil-lined baking sheet, and broil, turning as needed, until blackened on all sides, about 20 minutes. Place the peppers in a bowl, and cover. Let the peppers stand for 10 minutes to steam, and then peel and discard their skins, stems, and seeds.

Put the cilantro into a food processor along with the peppers, and purée until smooth.

Remove the grits from heat, and stir in the poblano puree along with the butter. Season the grits with salt before serving.

Numex Green Chiles

By Cecilia

Recently someone asked me, "What is something Sonoma County needs but doesn't have?" and one of the first things that came into my mind was "New Mexican food"! In fact, I don't know of a single New Mexican restaurant in the entire Bay Area. It drives me crazy that in an area where you can find food from almost any country, there's nowhere to enjoy the cuisine from two states over. I guess it is a testament to how spoiled we are that I am this upset about not finding sopaipillas.

If any of you feel the same way about New Mexican food I hope you are as happy as I am about our incredible abundance of Numex green chilis. The Numex are our hatch-style peppers that are ideal for roasting and making green chili sauce. I love putting green chili sauce on almost everything I eat- cheeseburgers, steaks, enchiladas, mixed into stews (perfect for our hopefully rainy winter!). We have A LOT of these stored right now and expect to keep having them for weeks to come. I recommend taking a big batch home, roasting and peeling them, and freezing them to use all winter. I have not tried freezing actual green chili sauce but I can't see why that wouldn't work!

PS. If anyone knows of a New Mexican restaurant in the Bay Area that I missed, please let me know!

This Week’s Pick List:

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Takrima Leeks

• Winter Sweet Kabocha, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Kossack Kohlrabi

• Calypso Celery

• Gypsy Broccoli and/or Mardi Cauliflower

• Taiwan Flat and Caraflex Cabbage (Lots!!!!)

• Emiko Napa Cabbage

• Sweet peppers (Lots!!!!)

• Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)

• Rainbow Lacinato and Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Dill and Cilantro

• Tres Fine Frisee and Leonardo Radicchio

• Head Lettuce

• Esmee Arugula

• Regiment Spinach

• Pick your own: feel free to pick seed heads and whatever you can find!

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

• Revolution Bread (Hopefully on Friday… Eli’s oven is broken.)

• Filigreen Farm Apples for sale!

Traditional style New Mexican green chile sauce

*Feel free to get creative with spices and seasonings and make it your own!

• 1 tablespoon oil

• 1⁄2 cup finely chopped onion

• 2 cloves garlic, minced

• 2 tablespoons flour

• 1⁄4 teaspoon ground cumin

• salt and pepper, to taste

• 1 1⁄2 cups stock

• 1 cup chopped roasted and peeled New Mexican pepper

• 1⁄4 teaspoon dried oregano

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).

Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.

Stir in the stock and simmer until thick and smooth.

Stir in the chiles and oregano.

At this point you may cool, and store in refrigerator, covered, for up to one day.

To serve, heat thoroughly.

Anna

Hi everyone! My name is Anna and I am the newest member of the Open Field crew! I grew up in rural North Carolina, went to school for wood science and design in Raleigh, then started my farming journey in western Montana. I thought I was taking a “fun job” to do “for a few months” before I “start a career” - HAH! I fell in love with the satisfaction of this work and the community and connection I feel through it to both land and people. After the season ended in Montana, I moved to Vermont to work at a farm and forest school as a farmer and mentor to elementary schoolers. I learned a lot there - how to tap a maple tree (did you know it takes 40 gallons of sap to make one gallon of syrup??), the number of layers needed to work outside all day in ~10º temperatures (2 on feet, 3 on legs, 4 on upper body), and the best way to harvest potatoes with kindergarteners (like a treasure hunt!!). I realized there that while I loved the kids, my heart was in farming. I decided to move to a place I had never even visited, California, and now I’m here, typing to you from the CSA barn porch. I have been overwhelmed with gratitude for the kindness I have been shown by everyone here at Open Field, and the beauty I am surrounded by every day. I also have been overwhelmed with the amount of fresh, beautiful produce I now am so lucky to have access to!!! Every night I fall asleep with my mind racing through the produce I want to cook with; last week I made pesto and pickled cucumbers and peppers. I welcome anyone’s recipe recommendations and I want to share my recipe pick for this transition into fall. This dish looks and feels somewhat ~fancy~ but really just entails stirring for a while (which I do with a glass of wine in hand!) while inhaling the delicious smells. Cheers!

This Week’s Pick List:

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Takrima Leeks

• Winter Sweet Kabocha, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Kossack Kohlrabi

• Calypso Celery

• Gypsy Broccoli and/or Mardi Cauliflower

• Taiwan Flat and Caraflex Cabbage (Lots!!!!)

• Emiko Napa Cabbage

• Sweet peppers (Lots!!!!)

• Tomatoes (Limited amounts and definitely the last week)

• Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)

• Rainbow Lacinato and Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Dill and Cilantro

• Tres Fine Frisee

• Head Lettuce

• Esmee Arugula

• Decorative gourds and pumpkins

• Pick your own: We may got a light frost last night and will likely get a harder one tonight. So far the beans and basil have been the most affect but you could still find good beans today. There will most likely still be flowers, beans, and peppers to glean but the field is fading fast!

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

• Revolution Bread

• Filigreen Farm Apples for sale!

Squash Risotto Recipe (adapted from platingsandpairings.com) 

• 4 cups any type of broth

• 1 cup squash or pumpkin puree (I like to roast a kabocha and use that!) 

• 3 tablespoons unsalted butter

• 1 shallot (or some onion and garlic, whatever your heart desires) 

• 1 teaspoon kosher salt

• 1 teaspoon chopped fresh thyme 

• 1 1/2 cups Arborio rice 

• 1 “glug” white wine (or vinegar) 

• 1/2 cup grated Parmesan cheese 

• 1/4 cup chopped fresh flat-leaf parsley 

• 1/4 teaspoon nutmeg

• Fresh ground black pepper

• Crumbled goat cheese (optional but HIGHLY recommended) 

• Dried cranberries (optional) 

In a medium saucepan, whisk together the stock and squash over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large dutch oven or saucepan over medium heat. Add the shallot (or onion and garlic) and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add the white wine and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

Peppers!

October is usually the time of transition as the summer crops fade and the fall crops come in. Peppers are often the transition crop that shines in this in between season. The barn is full of delicious sweet and hot peppers! Here is a brief description of what is available:

Sweet Peppers (Most of the sweet peppers we grow come from wildgardenseed.com):

-Yella Bella and Bella Italia: These are large, thin skinned peppers that are excellent for slicing and adding to dishes. These are my favorite to freeze as well! I simply slice them thin, bag them, and freeze. Since they are such large peppers, we also tend to have a lot that have damage (sun spots or rotten tips mostly). These seconds are the ones I freeze. I cut away the damaged parts and there is still so much pepper left! Right now there are too many seconds for me to handle, so I am asking for your help! We will be offering the seconds in the barn this week.

-Jimmy Nardellos and Petite Marseillais: Both are thin skinned frying peppers. They are great to saute whole with olive oil and salt and then eat. They make an excellent side dish to any meal.

-Lantern and Little Tangerine Bell Peppers: Great for eating raw or roasting! You can freeze the roasted peppers as well.

-Stocky Red and Golden Roasters: These arrive later in the season and are also great for eating raw or roasting!

Medium Peppers:

-Hatch Green Chiles and Poblano Peppers: Both Hatch and Poblanos are mildly spicy peppers with a complex flavor. Hatch chiles are traditionally used in New Mexican cuisines, while Poblanos come from the state of Puebla in Mexico. They are both usually roasted, skinned, and seeded and then added to many dishes, or stuffed whole! These also freeze well after being roasted, skinned, and peeled!

All of the spicy peppers make great hot sauce!

This Week’s Pick List:

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Winter Sweet Kabocha, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Pink Beauty Radishes

• Calypso Celery

• Gypsy and Solstice Broccoli (smaller side shoots mostly)

• Taiwan Flat and Caraflex Cabbage (Lots!!!!)

• Emiko Napa Cabbage

• Dark Star, Yellowfin, and Cocozelle Summer Squash (Possibly last week)

• Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers

• Sweet peppers (Lots!!!!)

• Tomatoes (Limited amounts and possibly the last week)

• Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)

• Rainbow Lacinato and Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Basil, Dill, and Cilantro

• Head Lettuce

• Melons and watermelons (Possibly last week)

• Decorative gourds and pumpkins

• Pick your own Albion Strawberries

• Pick your own: padron and shishito peppers, okra, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.

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

• Revolution Bread (Friday only)

Roasted Red Pepper Pasta Sauce Recipe, from ciaoflorentina.com

• 4 colored bell peppers -large

• 1/3 c extra virgin olive oil + more as needed

• 3 cloves garlic -grated

• 1 tsp sea salt + more to your taste

• 1 tbsp smoked paprika

• The juice from 2 limes or lemons (or red wine vinegar)

• 10 leaves basil

• 3/4 lb pasta -your favorite noodles

• 1 c reserved pasta water

• 1/2 tsp red pepper flakes -optional

Preheat a grill or cast iron griddle and charr the bell peppers until black on all sides. Transfer to a bowl and cover tightly with plastic wrap. When cool enough to handle peel and discard the skins together with the seeds and core.

Transfer the roasted peppers to a food processor together with the garlic, olive oil, smoked paprika and lemon juice. Puree until smooth and season to taste with the sea salt and red pepper flakes.

Meanwhile cook the pasta according to the instructions on the package, making sure to reserve 1 cup of the pasta water. Toss the pasta with the roasted pepper sauce, drizzle with a little extra virgin olive oil and sprinkle with the basil leaves. Serve at room temperature.

This sauce would also freeze well!

Welcome drizzle

We were grateful for another round of cold and moist weather, with a small amount of drops!

We are harvesting potatoes this week and so far they look beautiful! The Yellow Finn are in the cooler, and we are working on bringing in the rest today and tomorrow: Harvest Moon (a purple variety), Red Norland, Chieftan, and La Ratte Fingerling. The onions and winter squash are already tucked away in the storage spots. Next week we will work on beets and carrots!

We also welcomed Anna to the crew this week! We are excited to have her here and for you to meet her as well!

This Week’s Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Evergreen Hardy Scallions

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Finale Fennel

• Calypso Celery

• Gypsy Broccoli

• Taiwan Flat and Caraflex Cabbage

• Emiko Napa Cabbage

• Dark Star, Yellowfin, and Cocozelle Summer Squash

• Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers

• Sweet peppers

• Tomatoes

• Bastan Poblano and Highlander Green Numex Peppers

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers

• Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Parsley, Basil, Dill, and Cilantro

• Head Lettuce

• Melons and watermelons

• Albion Strawberries

• Pick your own: padron and shishito peppers, okra, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.

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

• Revolution Bread

Haitian Pikliz, from carribeanpot.com

• 2 cups shredded cabbage

• 1 large carrot

• 1 cup bell pepper (green, orange, red)

• 1 onion

• 2 scallions

• 6 hot peppers (the original recipe calls for scotch bonnet which we do not grow! use your favorite combination to achieve the spice level you prefer.)

• 4 cloves garlic

• 1 teaspoon salt

• 12-14 peppercorns

• 2 cups vinegar

• 1/2 lime juice

• 4 cloves

This is a very simple recipe to put together as it involves a couple steps and some patience (to marinate). Start off by slicing the cabbage very thinly, same for the all the other ingredients. You may be tempted to use a food processor, but I would suggest you don’t. The food processor may overwork the vegetables and you won’t get that unique size/shape pikliz is supposed to have. Grate the carrot and diced the garlic very fine.

Place all the sliced ingredient sin a large bowl .. large enough so you can easily mix everything easily without spilling all over the place. Also mix in the salt, pepper corns and cloves.

Get a fairly large glass bottle and pack in everything, then all you have to do is top with the vinegar, cover and set aside to marinate. You can certainly begin using right away, but if you give it about five days to marinate and really take on the flavors of everything you’ll be rewarded with the best pikliz you’ve ever had.

Moisture rising

I have been wondering how the fall would feel during this intense drought. I look forward to the signs of the water table below the soil rising during this time of year. This year I wondered after a winter when the soil was never truly saturated, would these signs still appear? I am relieved to see them around: the green of the springs, the small patches of grass, the irrigation lingering. As we often have less fog in the fall, this moisture is welcome and it reminds us that the rains will come! (As they did briefly!)

This Week’s Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig and Red Long of Tropea Onions

• Evergreen Hardy Scallions

• Yaya Carrots

• Rhonda Beets

• Hakeuri Turnips

• Finale Fennel

• Calypso Celery

• Diamond Eggplant

• Gypsy Broccoli

• Taiwan Flat and Caraflex Cabbage

• Emiko Napa Cabbage

• Dark Star, Yellowfin, and Cocozelle Summer Squash

• Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers

• Sweet peppers

• Tomatoes

• Bastan Poblano and Highlander Green Numex Peppers

• Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers

• Old Growth Palm Kale

• Champion Collards

• Ruby Red Chard

• Parsley, Basil, Dill, and Cilantro

• Head Lettuce

• Melons and watermelons

• Albion Strawberries

• Pick your own: padron and shishito peppers, okra, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.

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

• Revolution Bread

Broccoli Salad With Peanuts and Tahini-Lime Dressing, from nytimes.com

• 2 pounds broccoli

• ¾ cup thinly sliced scallions, white and green parts (3 to 5 scallions)

• ½ cup lightly salted peanuts, finely chopped

• ⅓ cup tahini

• ¼ cup fresh lime juice (from about 2 limes)

• ¼ cup toasted sesame oil

• 2 tablespoons soy sauce or tamari

• 2 teaspoons honey

• a few dashes of hot sauce, plus more to taste

• ⅓ cup chopped fresh cilantro or mint

Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.

Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.

In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, and hot sauce, and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.

Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)