Thank you!

By Celeste

I want to take the opportunity and say thank you to all of you who show up for the harvest festival and hopefully you have enjoyed all the delicious hot drinks and the best pumpkin pie . Also thank you for those of you who came to the wreath making workshop and express your talent and personality through flowers. Like every year it takes me couple of months to prepare for this day , i start harvesting flowers around July til the first frost; when im harvested the flowers and hanging them to dry i start imagining all the endless combinations for the wreath and it gets me so happy  think that with my work gets to cheer up their home with fresh smells and bright colors. 

** PS we had flowers left and we will put them up during csa for you to take home , same strategy applies , 1 bunch of base ( Sweet annie) and 2 products ( flowers ) 

CSA barn hours:

• Winter: 2:30-6 pm (starts THIS WEEK, always the week after daylight savings in November)

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

Pick List:

• Eggs

• Red Gold, Yellow Finn, and La Ratte Fingerling Potatoes

• Ailsa Sweet, Cipollini, Shallots, and Monastrell Red Onions

• Leeks

• Parade Scallions

• Rhonda Beets

• Yaya Carrots

• Joan Rutabaga

• Hablange Parsnips

• Mars Celeriac

• Purple Top Turnips

• Bora King Daikon and Watermelon Radish

• Calypso Celery

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Kossack Kohlrabi

• Song Cauliflower and/or Gypsy Broccoli

• Hot Peppers

• Sweet Peppers

• Green Tomatoes

• Russian Kale

• Champion Collards

• Ruby Red Chard

• Prize Choy

• Regiment Spinach

• Escarole, Radicchio, Sugarloaf, and Chioggia

• Lettuce

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

• Revolution Bread (Friday only)

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

Here is the pumpkin pie recipe that I used to make Saturday's pies. I am always working to perfect it so please feel free to adapt it to your taste and to give me feedback. I don't pre bake the pie shell. I struggle to get the center to set without burning the crust and I don't find that the crust is too doughy without pre baking. 

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell

• 2 cups pumpkin puree (see below for recipe)

• 2 eggs

• 1/2 cup milk

• ½ cup maple syrup

• 1 Tablespooon flour

• 2 teaspoons ground cinnamon

• 1 teaspoon each ground ginger and nutmeg

• ¼ teaspoon salt and clove

1. Preheat the oven to 350 degrees.

2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.

3. Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.

Pumpkin Puree *I make this at least a day in advance.*

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.

2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.

3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.

4. Roast until very soft.

5. Remove skins and puree the pumpkin in a food processor.

6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.

Knitting

By Geena

I have been knitting every week as fall transitions into winter. Last winter was the first time I had picked up the practice in several years, and I have been doing it religiously ever since. I find that it is a great way to spend free time on cold rainy days, and is also a craft that values community as a tradition.

Knitting originated in Egypt between 500 and 1200 A.D. In the latter half of the 1st century, Scandinavians also began to show evidence of knitting. The Arabs then introduced knitting to Spain, and it became a popular practice in the Catholic church.

From the 14th century onward knitting spread across Europe as a practice, and knitting guilds were established in order to refine the art. With time, different patterns began to pop up, and different regions took a liking to different styles of knitting and different knitted objects. In 1589 the first knitting machine was invented, and soon after that machine knitting became popularized in tandem with the industrial revolution.

In the 1920s knitwear became a staple of European fashion. It was still cheaper to knit your own garments than to purchase them. In the 1950s, however, knitting machines became so commonplace that hand knitting evolved into more of a hobby than a necessity.

I recently purchased a Selbu pattern knitting book that acts as a guide for making Norwegian designs. I am intimidated by this style of knitting, but my goal is to make sweaters using these traditional patterns. I recently had a cold which allowed me to sit in bed and finish a few projects I have been working on, and I included some pictures of my projects below :) I encourage all of you to give it a go if you haven’t yet!

CSA barn hours:

• Winter: 2:30-6 pm (starts THIS WEEK, always the week after daylight savings in November)

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

Pick List:

• Eggs

• Red Gold, Yellow Finn, and La Ratte Fingerling Potatoes

• Ailsa Sweet, Cipollini, and Monastrell Red Onions

• Leeks

• Parade Scallions

• Rhonda Beets

• Yaya Carrots

• Joan Rutabaga

• Purple Top Turnips

• Calypso Celery

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Kossack Kohlrabi

• Song Cauliflower

• Hot Peppers

• Sweet Peppers

• Green Tomatoes

• Russian Kale

• Champion Collards

• Ruby Red Chard

• Bopak Pac Choy

• Regiment Spinach

• Escarole, Radicchio, Sugarloaf, and Chioggia

• Lettuce

• Cilantro

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

• Revolution Bread (Friday only)

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

Confit Leeks With Lentils, Lemon and Cream, from nytimes.com

• 5 medium leeks (about 2½ pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)

• 10 garlic cloves, peeled

• 10 fresh thyme sprigs

• Kosher salt and black pepper

• ¾ cup plus 2 tablespoons/200 milliliters extra-virgin olive oil

• ¾ cup/150 grams dried French (Le Puy) lentils, washed

• ⅓ cup plus 1 tablespoon/100 milliliters heavy cream (double cream)

• 2¼ teaspoons Dijon mustard

• 5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)

• 3 tablespoons roughly chopped parsley leaves

• 3 tablespoons roughly chopped fresh dill leaves

• 3 tablespoons roughly chopped fresh tarragon leaves

Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.

If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.

Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.

Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.

As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.

When ready, remove the confit leeks from the oven and transfer a heaping ½ cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with ¼ teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.

While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and ⅛ teaspoon of salt; blitz until smooth.

When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

A little taste

Frost arrived at the farm last week, a light one at first, followed by several nights of fairly cold temperatures. This is actually one of the latest frosts we have had at the farm. All the summer crops are done in the fields! In the pick your own garden, you can see the hardy flowers that have survived so far, in comparison with those that those that died immediately. I often feel sad when the first frost hits, not quite ready to say goodbye to the summer crops. This year I felt lucky that they were here so late and grateful for the bounty that we had! The beauty of the frost is that the winter crops often taste sweeter afterwards. And now the forecasters are predicting an even harder frost this week. We are working to cover the lettuce and celery in the fields, and hoping it is not too cold!

We had a small taste of rain today. With the rain and frost here, we are clearing out the fields and getting cover crop planted. Thus we had to remove the strawberry plants! It is always hard to do as there were still berries on them but we need to prepare for next year. We will most likely mow the pick your own field next week. Here’s hoping to more on the way!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Sweet, Cipollini, and Red Long Onions

• Leeks

• Parade Scallions

• Rhonda Beets

• Yaya Carrots

• Joan Rutabaga

• Hakurei Turnips

• Polaris Fennel

• Calypso Celery

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Kossack Kohlrabi

• Gypsy Broccoli

• Song Cauliflower

• Hot Peppers

• Sweet Peppers

• Green Tomatoes

• Russian Kale

• Champion Collards

• Ruby Red Chard

• Bopak Pac Choy

• Regiment Spinach

• Frisee, Escarole, Radicchio, Sugarloaf, and Chioggia

• Lettuce

• Parsley and Cilantro

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

• Pick your own raspberries?

• Revolution Bread (Friday only)

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

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

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

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

• 3 garlic cloves, sliced

• Kosher salt and freshly ground black pepper

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

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

• 3 fresh bay leaves

• 1½ teaspoons fresh thyme leaves

• ¼ cup dry white wine

• 7 cups chicken or vegetable stock

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

• Crème fraîche or heavy cream, for serving

In a large pot, heat the ¼ cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.

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

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

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

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

Curly Green Bean

By Cecilia

Last week I found a curly green bean in the pick-your-own garden and I haven’t been able to stop thinking about it. It got me thinking about how much funny produce we find in the fields that never make it to CSA because we love to keep them for ourselves. Sometimes we eat them and sometimes we keep them as friends until they start to rot. For your viewing pleasure I have included pictures of the curly bean, conjoined twin cabbages, a hostage tomato, and a perfectly heart-shaped strawberry. I also encourage everybody to pick the beans in the pick-your-own field for this delicious recipe!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Sweet, Cipollini, and Red Long Onions

• Leeks

• Parade Scallions

• Rhonda Beets

• Yaya Carrots

• Joan Rutabaga

• Hakurei Turnips

• Polaris Fennel

• Calypso Celery

• Green 18 Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Kossack Kohlrabi

• Gypsy Broccoli

• Song Cauliflower

• Hot Peppers

• Sweet Peppers

• Green Tomatoes

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Frisee, Escarole, and Chioggia

• Lettuce

• Parsley, Cilantro, and Dill

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (there are dwindling amounts but they are all still there!)

• Pick your own raspberries and strawberries (2 pints/member of each)

• Revolution Bread (Friday only)

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

French Potato Salad

from Leite's Culinaria

• 2 lbs.  new potatoes or fingerlings

• 8 to 9 ounces green beans

• 6 eggs

• ½ of a red onion, or about 6 scallions, chopped

• ¼ to 1 cup chopped dill, or to taste

• 3 tbsp Dijon mustard

• 1 garlic clove, minced

• 6 to 9 tbsp red wine vinegar

• 6 to 9 tbsp olive oil

• Salt and pepper to taste

1.       Boil potatoes until soft, then allow to cool

2.       Boil green beans for 2 minutes, then blanche in a bowl of ice water.  Drain and let dry.

3.       Boil the eggs for about 5 to 6 minutes, or until whites are firm and yolks are runny.

4.       Slice the potatoes about 1/4-inch thick. Cut the beans into 1-inch pieces, first halving them lengthwise if desired. Dump the potatoes, green beans, onion, and dill in a large bowl and gently toss.

5.       Make a vinaigrette by combining the mustard, garlic, vinegar, and oil.  Season with salt and pepper.

6.       Using the back of a fork, crush the soft-boiled eggs against the side of the salad bowl to release the yolk and coarsely mash the white. Gently mix the eggs and some of the vinaigrette into the potato and green bean mixture. Taste and adjust with more salt or vinaigrette as desired. You can serve the potato salad immediately although it’s arguably best after an hour in the fridge.

Communal Connections and Inward Care

By Ashley

We are in the middle of a season change. Crops and bodies are slowing down, asking both more and less of us. What I mean by that is; we require of ourselves more attention to the parts of the farm and our lives we had to neglect to keep up with the hustle of summer. And less of ourselves in the sense that our bodies are tired from the season and need rest, care, and deep gratitude.

Farmside there are pallets of tarps and sandbags to pick up that will be stored in a dry space for the winter, we no longer need them. We will be putting away irrigation lines as we fallow certain fields and put our focus on a small number of crops that will get us all through the winter.

As for our bodies, instead of putting away our tools, we can take them out and dust them off. We have more time and energy now to stretch and massage ourselves, we have the capacity to rest when we feel we've pushed it too far. The darkness outside is inviting us to turn inward, where it is also dark, to restore and repair.

Communally we are getting to share warmer moments together- to sit around a campfire and eat good food seems to be a staple of human connection. Yesterday we got to share an extremely grounding and connecting moment with The Cultural Conservancy at Heron’s Shadow. They are an Indigenous women's led food distribution initiative we have been growing food for this summer. They gave all the farms that had "grown a row" for their distribution services a big thank you dinner. The dishes provided by them included heirloom crops they grow in order to save seed for Indigenous Cultural Conservancy. It was delicious and a welcome reminder that many of us farm for different reasons, yet are so connected through the love of our food, land, and community. If you'd like to know more Google 'The Cultural Conservancy'.

There is a song of colder weather that is sung to us in the mornings of fog, it reminds us we are not the only ones making preparations for winter. To follow the daily and seasonal drumming of life is, as always, a blessing.

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold and La Ratte Fingerling Potatoes

• Ailsa Sweet, Cipollini, and Red Long Onions

• Leeks

• Parade Scallions

• Rhonda Beets

• Hakurei Turnips

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Green 18 Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Kossack Kohlrabi

• Gypsy Broccoli

• Hot Peppers

• Sweet Peppers

• Tomatoes (Limited amounts-there are still green fruits out there but not many are turning color.)

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Frisee, Escarole, and Chioggia

• Basil, Parsley, Cilantro, and Dill

• Melons (Definitely the last week!)

• Candystick and Zeppelin Delicata, Tuffy and Gil’s Golden Acorn, Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (there are dwindling amounts but they are all still there!)

• Pick your own raspberries and strawberries (2 pints/member of each)

• Revolution Bread (Friday only)

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

Gluten Free Zuchinni Bread

• 3 eggs

• ¾ cup sugar (140 g)

• ½ cup butter, melted

• 1 teaspoon vanilla extract

• 1 tablespoon molasses

• 2 cups gluten-free flour blend* (220 – 230 g)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ¼ teaspoon fine salt

• 2 cups grated zucchini (leave the skin on, and do not squeeze water from the grated zucchini) (about 2 small zucchini, or 240 g when grated)

• ½ cup chopped walnuts (plus more for the top)

Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with non-stick cooking spray.

In a medium bowl, whisk together the eggs and sugar. Add the melted coconut oil, vanilla, and molasses. Whisk for 2 minutes until creamy.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold the wet ingredients into the dry mixture until well incorporated.

Add the grated zucchini (do not squeeze water from the zucchini) and 1/2 chopped walnuts. Fold into the batter.

Pour the batter into the prepared loaf pan, top with additional walnuts, and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Let loaf cool in loaf pan for 10 minutes, then remove to a wire rack to cool completely before cutting into 12 slices.

Fog

In the absence of rain, the fog has been a welcome source of plentiful moisture, somewhat unusual for October. It has been a wetter fog than the summer, nicely soaking everything. After the wild ride of September, the plants have definitely take a big break. We have a pause in between big harvests right now and are using the time to get the tunnels planted and to begin to clean up the fields of irrigation. Jesse moved all 3 tunnels in the past month and we are slowly bringing them into production. The first one is full of spinach, kale, pac choy, and a late planting of cucumbers, which is something we have not tried before. Hopefully it works and we have cucumbers into November!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold and All Blue Potatoes

• Ailsa Sweet, Cipollini, and Red Long Onions

• Leeks

• Rhonda Beets

• Hakurei Turnips

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Green 18 Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!)

• Sweet Peppers

• Hot Peppers

• Tomatoes (Limited amounts-there are still green fruits out there but not many are turning color.)

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Song Cauliflower and/or Gypsy Broccoli (We are in between 2 plantings.)

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Frisee, Escarole, and Chioggia

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons (Possibly the last week)

• Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (there are dwindling amounts but they are all still there!)

• Pick your own raspberries and strawberries (2 pints/member of raspberries, 3 of strawberries)!

• Revolution Bread (Friday only)

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

Sauteed Escarole with Anchovies, Buttery Breadcrumbs & Tahini, from dishingupthedirt.com

Tahini Dressing

• 1/4 cup tahini

• 1/4 cup olive oil

• 2 1/2 Tablespoons lemon juice

• 1 teaspoon dijon mustard

• 2 teaspoons honey

• salt and pepper

• water to thin as needed

Salad

• 3 Tablespoon unsalted butter

• 1/2 cup coarse fresh breadcrumbs from about 1/2 a loaf of sourdough bread (it works well to pulse your bread in a food processor)

• 2 tablespoons olive oil

• 6 anchovy fillets, roughly chopped

• 1 head of escarole, torn into pieces

Prepare the dressing by combining all the ingredients in a blender or food processor and mix until smooth, adding water to thin as needed. Taste for seasonings and adjust as needed.

Heat the butter in a large cast iron skillet over medium heat and cook, stirring often until the butter starts to foam a bit. Add the breadcrumbs and cook, stirring often until the breadcrumbs become crips and golden brown. Remove from the heat and set the breadcrumbs aside, wipe out the skillet.

To the same skillet heat the olive oil over medium heat. Add the anchovies and cook, stirring often for about 20 seconds. Add half of the escarole leaves and cook, stirring until the leaves wilt down and turn bright green. Add the remaining greens and continue to cook, stirring often until the leaves are tender and lightly browned.

Off the heat drizzle in dressing to taste (you'll have plenty of dressing to store for leftovers) and top with the breadcrumbs. Serve and enjoy!

Dia de los Muertos

By Celeste

Hi there !

Since i was young I remember celebrating Dia de los muertos specially in school , from kindergarten to high school , it was something that everyone was planning since a month ahead , from buying Cempasuchil to buying candles and pan de muerto.

 I remember making mini altar in a shoe box with miniature food , and the tiniest picture of that person we were making the altar for ( at this time i will choose Frida Kahlo or Maria Felix , i was lucky to still have all my beloved family members alive including my great grandmas ). 

When i was as in high school I remember making the biggest altar ever with my group , it was at least 8 or 10Ft tall and we had to dress up as “ La Catrina”  and we will welcome the whole town to come and see the altars and we will have to do a presentation and this will take place on November 2nd , around 8pm and it was light up by candles everywhere ( it was a big high school considering the Morning shift and the Night shift , yes there was a school shift from 2:00pm to 9:00pm which i was part of and in the morning shift there was 3 groups A.B,C for each level grade , does it make sense ??? ) so it was definitely a big deal ; For me this tradition has a very special place on my heart because we celebrate the life that our ancestors lived by remembering the way they laughed, the things they liked to do , their favorite foods and i think this is just amazing. 

I asked Sarah if could make an Altar , and hopefully it can become a traditional thing. 

Lately i have been reading more about the meaning of an Altar and the Dia de los Muertos tradition , and it’s mind blowing the facts i have been reading like purple is a grieving color not black , orange is the only color that the dead can see, and the  Xoloitzcuintle Dog is their spiritual guide . 

I will like  for you to participate in this Altar you just have to bring a portrait no bigger than 5x7” in a frame of a beloved someone that has passed away by October 25th. and maybe something they like to munch on , a piece of candy , fruit , their favorite beer , etc . ( Put this 2 item on a bag so i can place it on the altar accordingly to each person) 

 If i need something else i will let you know. 

I will start setting up on October 28th

( here’s why the 28th and not 11/2 https://fathomaway.com/day-of-the-dead-altar-meaning/ ) 

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold and All Blue Potatoes

• Ailsa Sweet, Cipollini, and Red Long Onions

• Leeks

• Rhonda Beets

• Yaya Carrots

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Poinsett 76 and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!)

• Sweet Peppers

• Hot Peppers

• Paste Tomatoes (There may be Heirlooms and New Girls too, possibly the last week of tomatoes.)

• Primo and Caraflex Green Cabbage, Ruby King Red Cabbage

• Calypso Celery

• Song Cauliflower and/or Gypsy Broccoli (We are in between 2 plantings.)

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Frisee and Escarole

• Lettuce

• Parsley, Cilantro, and Dill

• Melons (Possibly the last week)

• Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)

• Pick your own raspberries and strawberries (2 pints/member)!

• Revolution Bread (Friday only)

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

Albondigas Soup, from dinneratthezoo.com

For the meatballs

• 1 pound ground beef I use 90% lean

• 1/2 cup cooked white rice

• 1 teaspoon minced garlic

• 1 egg

• 1/4 cup cilantro leaves chopped

• 1 teaspoon ground cumin

• 3/4 teaspoon kosher salt

• 1/4 teaspoon pepper

For the soup

• 2 teaspoons olive oil

• 1/2 cup onion diced

• 1 teaspoon minced garlic

• 3 carrots peeled, quartered and sliced

• 1 1/2 cups Russet potatoes peeled and cut into 1/2 inch pieces

• 6 cups beef broth

• 15 ounce can diced tomatoes do not drain

• 8 ounce can tomato sauce

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 large zucchini quartered and sliced

• 1/4 cup cilantro leaves chopped

• salt and pepper to taste

For the meatballs: Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined. Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

For the soup: Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.

Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.

Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

Sprinkle with chopped cilantro, then serve.

Hibiscus

By Kelsey

I am excited to announce that we had an abundant hibiscus harvest this year! This is our second year growing hibiscus, but last year our harvest was quite small. This year, we put it in a new field, and it absolutely loved the heatwave we had a few weeks ago. I am looking forward to creating new tea blends using this plant in the fall! 

Hibiscus is a tropical plant native to Africa, and widely cultivated throughout tropical and subtropical regions all over the world. It’s in the family Malvaceae. The flowers and calyces are medicinal, but we harvest and dry only the calyces. The species we grow is Hibiscus sabdariffa. It tastes sour and sweet and has a cooling energy. Actions of hibiscus include alterative, astringent, hemostatic, emmenagogue, demulcent, and antispasmodic.

Hibiscus has affinities for the circulatory system, nervous system, and female reproductive system. Traditional medicinal uses include excessive bleeding after childbirth, spotting during pregnancy, diarrhea, dysmenorrhea, cystitis, fever, and much more. It’s ruby red color indicates that it is a powerful source of antioxidants as well. I can’t wait to share the magic of this plant with you all once tea blending season begins! 

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Cortland and Red Long Fresh Onions

• Rhonda Beets

• Pink Beauty Radishes

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Poinsett 76 and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!)

• Sweet Peppers

• Hot Peppers

• Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes

• Farao, and Caraflex Green Cabbage

• Calypso Celery

• Song Cauliflower

• Gypsy Broccoli

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons

• Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)

• Pick your own raspberries and strawberries!

• Revolution Bread (Friday only)

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

Caldo de Albóndigas (mexican meatballs in broth), from www.maricruzavalos.com/

• 1.1 lb minced pork meat

• 1 lb fresh tomatoes

• 1 small onion

• 2 medium zucchini

• 3 medium carrots

• ¼ cup rice

• 2 medium eggs

• 3 Tbsp extra virgin olive oil

• 1 garlic clove

• fresh mint

• 1 Tbsp Oregano

• Salt and pepper

Place the ground meat in a bowl, then add the rice, the eggs and a handful of chopped mint leaves. Season with salt and pepper.

Mix all the ingredients until combined.

Make 24 meatballs and place them on a plate.

Cut tomatoes and onions into pieces and place them in a blender together with the peeled garlic clove. Add a cup of water and blend until you achieve a smooth sauce.

In a saucepan, heat the oil and pour in the tomato sauce. Cook over medium heat for 2-3 minutes. Add enough water (or chicken stock) for the broth, about 6 cups). Season with salt and pepper and bring to a boil.

When the tomato broth begins to boil, add the meatballs. Mix them gently until all meatballs are fully submerged into the broth.

Boil for 30 minutes over medium-low heat.

Meanwhile peel and cut the zucchini and carrots in the format you prefer (cubes, chunks, sticks). Add them to the broth and boil until the vegetables are completely tender, about 15-20 minutes.

Adjust with salt, turn off the heat and add the oregano, mix. Serve.

Fresh

The air smells sweet and fresh after the rain, the minty scent of the eucalyptus mixed with the dampened earth. We worked hard before the rain to bring in the onions and winter squash, filling up all the barns. These harvests mark the beginning of the great winter haul, as we focus on storage crops and the summer crops begin to fade. We will still have tomatoes and peppers to enjoy for a few weeks, plus squash and cucumbers we hope. Their production greatly slows as the days shorten and we are coming upon the equinox this week.

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig Sweet and Red Long Fresh Onions

• Rhonda Beets

• Pink Beauty Radishes

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Armenian, Poinsett 76, and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)

• Diamond Eggplant

• Sweet Peppers

• Hot Peppers

• Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (First tomato totes still available! We should have some both CSA days.)

• Farao, and Caraflex Green Cabbage

• Calypso Celery

• Song Cauliflower

• Gypsy Broccoli

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons

• Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)

• Pick your own raspberries and strawberries!

• Revolution Bread (Friday only)

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

Roasted Tomato Basil Soup, from ambitiouskitchen.com

For the roasted tomatoes

• 3 pounds paste tomatoes, cut in half

• 8 cloves garlic, peeled

• 3 tablespoons olive oil

• Freshly ground salt and pepper

For the caramelized onions:

• ½ tablespoon olive oil

• 2 yellow onions, thinly sliced

Additions to the soup:

• ½ cup packed basil leaves

• ½ teaspoon dried oregano or fresh oregano from the herb garden

• 1-2 cups water or vegetarian broth, depending on how thick you want the soup

• Freshly ground salt and pepper, to taste

Optional add ins:

• Light/Regular coconut milk for a creamy vegan soup

• Whole dairy milk/heavy cream for a creamy texture

• Parmesan cheese, for a tangy, flavor enhancing flavor

• A tablespoon or two of butter, for richer flavor

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.

While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.

Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.

After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Roasted Tomato Sauce

• 4 tomatoes, washed and quartered

• 3-4 cloves garlic, whole

• 3 tablespoons extra virgin olive oil

• 1 teaspoon Italian seasoning (basil, oregano, rosemary, marjoram, and thyme - all herbs are available in the herb garden!)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl. Spread the tomato mixture evenly over the tray. Roast in a 375 °F oven for 1 hour. Check towards the end to make sure theyare roasting and not burning. Take out of oven and mash with a potato masher or hand blender. Enjoy!

Farmer Gathering

By Geena

The summer is beginning to show signs of coming to an end. The mornings are windier and cloudier, and this weekend I noticed dry leaves crackling their way through the streets downtown. It’s hard for me to predict how the harvest is going to shift, but I know Fall is just around the corner, and with it comes a different approach to farming. A preparation for the winter. 

Today after work I will attend the North Bay Farmer Gathering, which happens once a month at various farms in the area. The event takes place in the form of a potluck, which I usually feel wildly underprepared for after a long day of work.  I’ll probably bring some fresh strawberries. 

During this transition into colder months, I want to keep in mind how important it is to have community in farming. Many farm workers I know find themselves in isolating environments, and constantly prioritizing rest over social opportunities. I am often tired at the farmer gathering, but I know everyone else there is in the same boat, and I find solace in being understood in that way without explanation. The drive there is beautiful, and I listen to one of my favorite gospel cassettes on the way there and back. 

The gathering this week takes place at Little Wing Farm, which is the farm I previously worked at. It will be the first time I have been back since I left a little over three months ago. The land there feels like home, as does West Marin, and i’m excited to reconnect with the place I spent so many months, and the people I know as family. I often reflect on the years I spent in Bolinas/Point Reyes, and wonder how I was so lucky to meet the people that I met.  It is a comfort that I will know many of them for all my days.  In the Fall and Winter I will hold them all as close as I can, and remind them why they are important to me. 

We have MANY strawberries at the moment, and below is a recipe for some strawberry muffins

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig Sweet and Red Long Fresh Onions

• Rhonda Beets

• Yaya carrots

• Pink Beauty Radishes

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Armenian, Poinsett 76, and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)

• Money Maker and Diamond Eggplant

• Lantern, Stoplight Orange, and Jimmy Nardello Sweet Peppers (may be limited)

• Hot Peppers

• Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (First tomato totes still available! We should have some both CSA days.)

• Emiko Napa, Farao, and Caraflex Green Cabbage

• Calypso Celery

• Song Cauliflower

• Dazzling Blue Kale

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons

• Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)

• Albion Strawberries

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)

• Pick your own raspberries!

• Revolution Bread (Friday only)

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

Strawberry Muffins

• 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries

• 2 teaspoons baking powder

• ¾ teaspoon salt

• 1 stick or ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1½ teaspoons vanilla extract

• ¼ teaspoon almond extract

• ½ cup milk

• 2¼ cups diced strawberries, from 1 pint, divided

• 2 tablespoons turbinado sugar, for topping

Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.
In a small bowl, toss the strawberries with two teaspoons of the flour mixture.
Toss well and set aside 1/2 cup of the strawberries for topping the muffins.
In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla and almond extracts.
Beat to combine.
Gradually add the flour mixture, alternating with the milk.
Add the strawberries to the batter.
Fold to combine.
Spoon the batter into a lined muffin tin.
Top with the reserved berries and turbinado sugar.
Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.
Transfer the muffins to a rack to cool completely.
Love it! Looks great! Thanks for sharing!

Heat

These beautiful pictures of the vitex and nettles, which are planted in the same field as thriving asparagus and rhubarb, are from this past Saturday evening. At that time, the heat wave was only a prediction and it was clear, crisp evening. Now that we are roasting in the middle of the heat wave, I am doing my best to remember the cool breeze that will return.

When the heat wave first appeared on the horizon, we began preparing. We thought about the needs of the animals: shade and cool water, and adjusted their water lines and paddocks to be sure they had ample access to both. We stopped planting last week, as the heat is stressful on the young transplants with their small root systems. We moved heat sensitive plant starts to the shade house and irrigated the field crops for extra time starting on Friday. We switched our irrigation schedule to early evenings and mornings, rather than simply during work hours.

So far, the crops seem to be okay, the animals are making it, and the humans are getting by. We are dreaming of the fog and return to normal temperatures.

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig Sweet and Red Long Fresh Onions

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Pink Beauty Radishes

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Armenian, Poinsett 76, and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)

• Money Maker and Diamond Eggplant

• Lantern, Stoplight Orange, and Jimmy Nardello Sweet Peppers (may be limited)

• Hot Peppers

• Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (Tomato totes still available! Please come and get one!)

• Emiko Napa, Farao, and Caraflex Green Cabbage

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Lettuce

• Parsley, Cilantro, and Dill

• Melons

• Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)

• Albion Strawberries

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)

• Pick your own raspberries!

• Revolution Bread (Friday only)

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

Cucumber Salad With Roasted Peanuts and Chile, from nytimes.com

• 6 cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

• Kosher salt

• ¼ cup salted, roasted peanuts

• ¼ cup cilantro leaves

• 1 teaspoon red-pepper flakes

• 3 tablespoons natural unsalted peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon granulated sugar or maple syrup

• 1 small garlic clove, grated

• Chile oil, store-bought or homemade, for serving (optional)

Toss cucumbers with ½ teaspoon kosher salt in a colander. Set aside to drain.

Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.

In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and ½ teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.

To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

Summer rush

By Cecilia

The end of August is the time of year where everything feels like it's moving really fast.  After a couple of weeks of steady harvest, the tomatoes are starting to put on more fruit than we know what to do with.  All of our eggplant successions are ready at the same time, and every harvest day there is a new hot pepper variety to start picking.  The skunks are moving so fast into our sweet corn that we're grateful for every ear they leave us.  Even the raspberries have surprised me with how fast they started producing.  When we planted the root stock this spring, I did not expect to be getting this much fruit in the first year.  

Last week, when all the days of the week were starting to blur together for me, I spent some time walking through the asparagus field.  It was grounding to spend some time with a plant that is a little slower moving.  So slow moving in fact, that none of our CSA members have even been able to eat any yet, and will not for a while.  Next to the asparagus is rhubarb, another new perennial.   We have picked a few rhubarb stalks for ourselves, but mostly we just let it be.  Both of these plants have been growing slow and steady all summer long.  They are lush and strong, but are in no hurry.  If you find yourself walking out that way I encourage you to take the time to say hello to them!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig Sweet, Red Long Fresh Onions, Fresh shallots

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Armenian, Poinsett 76, and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)

• Money Maker and Diamond Eggplant

• Cornito Rosso, Stoplight Orange, and Jimmy Nardello Sweet Peppers (may be limited)

• Hot Peppers

• Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes (Tomato totes

• Farao and Caraflex Green Cabbage

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons

• Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)

• Albion Strawberries

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; green beans (all in the same field-ask us for directions!)

• Pick your own raspberries!

• Revolution Bread (Friday only)

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

Cherry Tomato Candy

by Samin Nosrat, via Waffles & Mochi

• 2 pints cherry tomatoes

• 2 tablespoons olive oil

• 1/2 teaspoon sugar

• fine sea salt

Preheat the oven to 225 degrees. Set an oven rack to the middle position. Line a baking sheet with parchment paper.

In a large bowl, toss the tomatoes with 2 tablespoons of olive oil to coat, then add sugar and ½ teaspoon salt. Gently toss again to coat.

Using your hands, but being careful not to squish the tomatoes spread the tomatoes onto the baking sheet in a single layer, then place in the oven on the middle rack.

Every 30 minutes or so, jiggle the tomatoes to make sure they’re not sticking to the pan, and rotate the pan 180 degrees–all the way around–to keep the tomatoes cooking evenly. Roast until the tomatoes are semi-dried and shriveled and start to taste like CANDY, about 5 hours.

Butterflies and Dreams

By Ashley

Throughout the last few months there have been more than a few pieces of entertainment to come out about dreaming; be it literally or inspirationally. I have been sitting with myself in the ways that I have lost my own sense of dreaming, and pushed myself more and more into practicing to dream. 

One of the ways I've been practicing to dream has been talking with Kelsey. She has an inspiring way of viewing the world and we always seem to end up talking about visions we have for the farm: what we want for ourselves, how we want to better serve our community, and so on. And I'm reminded often throughout the day that even though farming is a hands on, very grounding action, watching the planning we do for the farm is, in fact, a type of dreaming. 

See, farmers are actually pretty good at dreaming. We dream and wish for rain for our crops and our land, we dream for a better relationship between us and the land and its critters. We dream of ways to feed our communities and ourselves better and more sustainably. We dream together about ways to shift and grow how we interact with the whole idea of farming. And we hope and pray and dream that we will be able to continue this work no matter what the future brings us. 

It is easiest to dream in the mornings when it is foggy and the sun shines through onto hillsides. It is easy to remember to feel inspiration in my chest when the fog is clearing slightly and off in the distance there is a shining hillside that both the clouds and the sun showed favor to. And it is so very easy to wish and dream when I sit down with my friends, the farmers, and we talk about how to better our lives and our relationships. We hold each other in reality and in visions. I am thankful.

Song: Love is Like a Butterfly - Dolly Parton

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Ailsa Craig Sweet and Red Long Fresh Onions

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Armenian, Poinsett 76, and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)

• Money Maker and Diamond Eggplant

• Glow, Cornito, and Jimmy Nardello Rosso Sweet Peppers

• Hot Peppers

• Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes

• Farao and Caraflex Green Cabbage

• Gypsy Broccoli

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons

• Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)

• Albion Strawberries

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; green beans (all in the same field-ask us for directions!)

• Pick your own raspberries!

• Revolution Bread (Friday only)

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Oven-Baked Brisket

• 1 brisket

• 4 tomatoes

• 6 carrots

• 3 or 4 large potatoes

• 2 red onions

• 2 springs of rosemary, chopped

• Olive oil

• 3 cloves of garlic

• Salt and Pepper

• Parsley

Preheat your oven to 375° F

Crush your garlic on a cutting board with the flat end of your knife, making it into a paste. Slowly add the rosemary until integrated. Place into a bowl and add 3 tablespoons of olive oil. Set aside.

Heat an extra large cast iron or Dutch oven on a burner over medium high heat. Rub salt and pepper liberally on both sides of the brisket. Put olive oil in the bottom of your heated pan and Place the brisket into pan. Cook and flip until there is a golden brown crust on each side.

Place your vegetables around brisket in pan.

Dump rosemary garlic oil over brisket.

Cover tightly with aluminum foil and Place into over. Cook time is between 2 1/2 to 3 hours. Basting every 30 minutes. Internal temperature should reach 180- 200 degrees.

When finished, let rest with foil cover on for 15 minutes. Cut and serve with Parlsey Garnish.

Sunrise

By Alyssa

This morning I was assigned one of my favorite farm chores: CSA set up. I woke earlier than usual and biked across the farm a little past dawn, and the sky was rosy pink and the fog still sat low over the fields. The windows of all our houses were lit, and the roosters crowed, but the rest of the farm lay quiet; none of the mechanical sounds of tractors and vehicles and greenhouse fans and pumps had yet begun.

Farms are very dirty places, and so we spend a lot of time cleaning ourselves, our homes and belongings, and our workplace. The main purpose of CSA set up is to hose down and sanitize the wash station, the Mule (the veggie crew's burgundy UTV), and our trailer, and to load the totes and tools we will use for harvest, which have usually been washed the day prior. Today as I loaded up the blue bins and black totes, the sun rose up over the hill, just in time to greet us at 7:00 AM for our morning circle.

The chores we do on the farm, I think, are about more than just cleaning. Sweeping the CSA barn; cleaning the egg room and the bathroom; irrigating the fields; watering the greenhouse: these things are all rituals of care for ourselves, for you, for this land, for our crops, and for these buildings, all that we are so privileged to have as resources. These are practices of stewardship as much as the farming itself is.

I hope you all are well this week, and enjoying this bounty of summer!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Elyse Yellow and Red Long Fresh Onions

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Mideast Peace, Poinsett 76, and Silver Slicer Cucumbers

• Addis and Salt and Pepper Pickling Cucumbers (Lots!!!)

• Money Maker and Diamond Eggplant

• Glow, Cornito, and Jimmy Nardello Rosso Sweet Peppers

• Jalapeno and Poblano Hot Peppers

• Caiman and Galahad Tunnel Tomatoes, Dry Farmed New Girl Tomatoes

• Farao and Caraflex Green Cabbage

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Melons

• Sweet Corn (We should have corn available the next few weeks but the amount will likely vary.)

• Albion Strawberries

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers (all in the same field-ask us for directions!)

• Pick your own raspberries!

• Revolution Bread (Friday only)

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Summer Salad

• (4 servings)

• 3-4 cobs of corn, sliced raw off the cob

• 4 cucumbers, diced

• 4-6 tomatoes (depending on size), diced

• One handful of basil, sliced thinly

• Balsamic vinegar, honey, olive oil, and salt and pepper to taste

Toss together in a bowl and serve. Can be made in advance, with the basil kept aside. I've also enjoyed adding cherry tomatoes, little mozzarella balls, a peach, scallions, sweet or hot peppers... so many possible variations!

Shout out to our soil

By AJ

While we undoubtedly work hard to fill the CSA barn with the bounty of this land, at the root of our bounty is the soil in which said bounty grows. 

Though I could spit out some science facts about the microbiology, the structure, and the chemistry of soils, I know next to nothing. And truly, the more I learn the less I seem to know. 

Luckily, I think the soil speaks for itself. All you have to do is taste what comes out of it. 

It is rare that farmers throw it all out on the table, when it comes to the harvest of the week. Having worked mostly on market farms (selling solely at the farmers’ markets), I know that the “ugly” stuff doesn’t sell. Or (and in my opinion, far more tragically) it is sold at a majorly reduced price to prove it’s value to the “customer”. 

One of the magics of this CSA is that we can put out the bitten kale, the squash with blemishes and the eggplant with holes. They still taste great. More to the point, they are still NUTRITIOUS. 

We’ve all seen the statistics on the shocking amount of nutrients that our foods have lost over the last few decades. You may need to consume seven of what you used to be able to consume one, to get the same amount of iron or magnesium or zinc. And the main culprit is soil degradation. 

However, there are a lot of small, local farms that take soil very seriously. It is absolutely critical to vibrant life. Not to mention it is FULLY alive. Breathing, sensing, protecting, healing. 

The soil here can be really hard to work with. It’s a little on the clay-y side. When i’ve spent the whole day bent over and cursing at a tractor because it isn’t doing what it is SUPPOSED to be doing (because it is designed to work in pristine, even soil conditions) I always try to take a moment to acknowledge and appreciate its unwieldy nature.  All that clay holds a lot of nutrients (gotta get that CEC!) and we try to implement practices that will increase the nutrition and vibrancy of our soil. 

Instead of trying to change its nature and force it into complying with our demands, we try to work WITH this living entity to share its gifts with you. Salud. 

Pick your raspberries have started! Right now, they are limited to 1 pint/family. Our main goal in planting the raspberries was to offer the joy of picking and of eating the raspberry right off the plant, rather than an abundance of fruit. Raspberries just do not last very well once they are picked! We are hopeful that as the plants mature and fill in in the coming years, there will be even more abundance. We are grateful for how good they look so far and for the fruits they are giving after only being planted this spring.

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Elyse Yellow and Red Long Fresh Onions

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Mideast Peace and Silver Slicer Cucumbers

• Shimoda, Purple Shine, and Diamond Eggplant

• Glow and Cornito Rosso Sweet Peppers

• Caiman and Galahad Tomatoes

• Farao and Caraflex Green Cabbage

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

• Albion Strawberries

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; tomatillos (all in the same field-ask us for directions!)

• Pick your own raspberries!

• Revolution Bread (Friday only)

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Beef Ragu

Get yis one of our chuck roasts!

• 2 tablespoons olive oil

• 1 medium onion finely chopped

• 2 large carrots finely chopped

• 2 medium ribs celery finely chopped

• 2 cloves garlic minced

• 1 cup dry red wine (I use a blend)

• FRESH TOMATOES from OPEN FIELD FARM (equivalent to a 28oz can)

• 1 cup beef broth (y'all, we have beef bones to make your own broths!)

• 2 tablespoons tomato paste

• ½ teaspoon dried thyme

• ¼ teaspoon crushed red pepper

• ¼ teaspoon fresh ground black pepper

• 2 bay leaves

• 16 ounces pappardelle pasta

• chopped fresh basil

Cut your chuck roast in quarters. Season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or heavy stock pot over medium heat. Brown the roast on all sides. Plate the browned meat.

Heat 1 tablespoon of oil over medium heat in same pan. Add the onions, carrots, and celery and cook until tender. Reduce the heat and add the garlic; cooking for 1 minute. Add the red wine and gently scrap the bottom of the pan to deglaze.

Add the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, bay leaves and browned beef back to the pan. Cover and simmer for 2 – 2 1/2 hours or until the chuck roast is tender enough to shred with two forks.

Shred the beef removing any fat, gristle and cartilage and return to the pot to simmer. Meanwhile bring a large pot of water to a boil and cook the pasta according to package instructions. Drain well and combine with the beef ragu. If desired sprinkle with shredded Parmesan cheese and top with fresh thyme and basil.

Rain!

By Sarah

What a gift to have real rain yesterday! I could not resist standing out in it and getting soaked.

July and August are two of my favorite months on the farm. The winds have mellowed, most mornings we are blessed with a thick fog blanket that gives way to sunshine, and there tend to be less heat waves. While we are often swimming in weeds and worried about languishing crops, there is a bit of a pause between the large spring plantings and the fall harvests..

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Elyse Yellow and Red Long Fresh Onions

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Pink Beauty Radish

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Mideast Peace and Silver Slicer Cucumbers

• Shimoda, Purple Shine, and Diamond Eggplant

• Glow and Cornito Rosso Sweet Peppers

• Caiman and Galahad Tomatoes

• Farao and Caraflex Green Cabbage

• Dazzling Blue Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Parsley, Cilantro, and Dill

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs; padron and shishito peppers; tomatillos (all in the same field-ask us for directions!)

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Grilled Eggplant with Beet Relish and Tahini Sauce, from dishingupthedirt.com

Beet Relish

• 2 medium sized beets, quartered

• 2 tablespoons red wine vinegar

• 2 tablespoons olive oil

• 1 clove of garlic, minced

• 3 scallions, finely chopped, white and pale green parts only

• ¼ cup finely chopped parsley

• 1/4 cup finely chopped dill

• salt and pepper

Tahini Sauce

• 1 clove of garlic, minced

• 3 1/2 Tablespoons tahini

• 3 1/2 Tablespoons apple cider vinegar

• 2 Tablespoons water + additional to thin if necessary

• 2 teaspoons honey

• 1 1/2 Tablespoons olive oil

• pinch of salt and pepper

Eggplant

• 1 1/2 pounds eggplant, sliced into 1/2 inch thick rounds (about 2 medium sized eggplants)

• 3 tablespoons high heat cooking oil or melted ghee

• salt

• 1/4 cup toasted hazelnuts, roughly chopped

Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, scallions, parsley, dill, salt and pepper.

Prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an immersion blender or small food processor for the creamiest consistency. Taste test and adjust as needed.

Preheat an outdoor grill to medium-high. Toss the eggplant slices with the oil and sprinkle with salt. Grill until lightly charred and tender. About 5-6 minutes per side. Remove from the heat.

Add the eggplant slices to a platter or bowl and top with the beet relish, drizzle with tahini sauce and sprinkle with toasted hazelnuts. Season to taste with additional salt and pepper.

Tulsi

By Kelsey

As I was walking through the flower field this weekend, the tulsi caught my eye and I was elated to see how lush it has become. I felt inspired to write a materia medica on this sweet powerhouse of a plant in the hopes that some of you may be inspired to get to know it better!

Tulsi, or Holy Basil, is native to warm regions of India, Africa and Asia. The species that grows here is Ocimum africanum, which is a more temperate tulsi. It is pungent and warming. Traditional uses of tulsi are rich and varied, from being kept inside the home for purification to remedying fevers, asthma, colds, and flus.

Tulsi is adaptogenic, meaning that when used regularly, it can help support the body to move through the stress response more efficiently. In ayurvedic tradition, Tulsi promotes clarity of the mind and opens the heart, among many other uses.

My favorite thing about tulsi is the mouth-watering aroma it gives off during harvest, which can be smelled practically from half a mile away. Its flavor is almost cinnamon-like. One of my preferred ways to use this herb is as a fresh tea! Simply cut the tulsi about an inch from the ground and fill a quart-sized mason jar half way with the herb. Add a bit of fresh rose petals for more heart-opening goodness. Pour near-boiling water over the herbs, cover, and steep for at least 15 minutes. I rarely strain out my fresh teas, I just strain through my teeth. Let cool to a comfortable temperature for drinking, add honey if desired, and enjoy!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Elyse Yellow and Red Long Fresh Onions

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Pink Beauty Radish

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Mideast Peace and Silver Slicer Cucumbers

• Shimoda, Purple Shine, and Diamond Eggplant

• Farao and Caraflex Green Cabbage

• Dazzling Blue and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Shaved Radish Salad with Sunflower Seeds and Ricotta Salata, from saveur.com

• ¼ cups plus 2 Tbsp. fresh lemon juice

• 3 tbsp. olive oil

• 2 tbsp. honey

• Kosher salt and freshly ground black pepper

• 3 tbsp. toasted sunflower seeds, toasted

• 2 scallions, dark green tops removed, sliced thinly on the bias

• 2 lb. radishes, cut into ½-in. pieces

• ¼ cups coarsely chopped mint leaves

• 2 oz. ricotta salata, thinly shaved

In a serving bowl, whisk together the lemon juice, oil, and honey. Season with salt and pepper to taste, then add the sunflower seeds, scallions, and radishes and toss to coat. Sprinkle over the mint and ricotta salata and serve.

Tangerine Gem Marigolds

By Sarah

We interplanted our tomato beds with tangerine marigolds this year and they are bringing us all such joy. They smell sweet and earthy, there are butterflies and pollinators all over them, and the bright color lifts your spirit. In addition, we are excited because the tomato plants also look good!

We also interplanted the broccoli and kale with both alyssum and cilantro this year, versus just alyssum as last year. The cilantro grows quite tall and provides shade for the brassicas, which they like. However, it does make the field look a little wild and is harder to harvest through the jungle of plants.

The deer have been devouring the strawberries so we are working on putting up a fence this week. We hope to have them again soon!

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Elyse Yellow Onions

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Mideast Peace and Silver Slicer Cucumbers

• Farao and Caraflex Green Cabbage

• Jade Green Beans

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Basil, Parsley, Cilantro, and Dill

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Green Bean and Tofu Salad With Peanut Dressing, from nytimes.com

• ¼ cup crunchy peanut butter

• 2 tablespoons hoisin sauce

• 1 tablespoon fresh lime juice

• 1 teaspoon sugar or maple syrup

• ¼ teaspoon ground chile, plus more for sprinkling

• 12 ounces green beans, trimmed and cut into 2-inch lengths

• 1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar or maple syrup, and chiles in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.

Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more chile. Serve immediately or refrigerate in an airtight container for up to 2 days.

Geena

By Geena

Hello all! My name is Geena and my first blog post is an introduction to myself :) I grew up in Forest Knolls Ca and spent a lot of my childhood on/around ranches in San Geronimo valley where my mother also grew up.

I went to college at Oberlin in Ohio and returned to california during the first summer during covid. I studied Archaeology and Geology in school, and hadn’t intended to become a farmer, however when my summer field school plans fell through I got my first job at Star Route Farms, and then a year later at Little Wing Farm in Point Reyes. I have found that while I am no longer in the world of archaeology, all land here has a history that is easy to observe if you know what to look for. In addition, much of the knowledge and practices in farming have been passed down for 10,000 years.

When i’m not farming, I spend a good chunk of my time knitting while I rest, or working on a sewing/painting project. I love hiking in West Marin and visiting friends who live along the coast and in the greater bay area. I also love to poke around at garage sales and thrift stores which is something my dad and I often did together when I was younger.

CSA barn hours:

• Summer: 2:30-6:30 pm (starts the week after daylight savings in March)

• Winter: 2:30-6 pm (starts the week after daylight savings in November)

Pick List:

• Eggs

• Red Gold New Potatoes

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Mideast Peace and Silver Slicer Cucumbers

• Farao Green and Emiko Napa Cabbage

• Gypsy Broccoli

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Regiment spinach

• Basil, Parsley, Cilantro, and Dill

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Ultimate Zuchinni Bread, from smittenkitchen.com

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

• 2 large eggs

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

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

• 1/2 cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon fine sea or table salt

• 1 1/4 teaspoons ground cinnamon

• 1/8 teaspoon ground or freshly grated nutmeg

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 cups (260 grams) flour

• 2 tablespoons (25 grams) raw or turbinado sugar

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

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

Cutting Flowers

By Celeste

As you can see the flower field slowly starts to bloom week by week . There’s few different type of flowers to harvest now like shizaunthus , orlaya , snapdragons , larkspur, dianthus , etc.

I want to list down below how to maintain this beautiful pick your flower garden at its best . 

1. Bring clippers / scissors / pruning shears to cut the flowers. Please do not snap them out. It can damage the whole plant and some plants are very fragile and just by snapping you can even pull the whole plant out .

2. Make sure your cutting tools are cleaned and sharp.

3. When cutting the flower always pay attention where are you cutting the stem , is best if you leave a bud / new growing in the plant that way we can keep having more flowers .

4. Keep your dogs on a leash so when you are in the field with them , you can guide them through the pathways ( Clover beds ) and they are not stepping the flowers or laying down on top of them

5. Make sure your children can differentiate the pathways and the flower beds , same as above we want to prevent children stepping on the flowers , jumping in the flower beds , walking through the flowers to get to the other side .

6. When cutting the flowers make sure you are going to cut the twine , these T-post with the twine is to prevent the planta to fall down and break from the wind .

7. Make sure your children don’t go through the twine.

8. If you have a family picnic around the flower field , make sure all the trash is picked up.

All listed above can apply for the perennial garden and the herb garden as well 

Pick List:

• Eggs

• Alto Leeks

• Parade Scallions

• Rhonda Beets

• Yaya carrots

• Hakeuri Turnips

• Pink Beauty Radish

• Polaris Fennel

• Dark Star, Cocozelle, and Yellowfin Zucchini

• Farao Green and Emiko Napa Cabbage

• Gypsy Broccoli

• Song Cauliflower

• Green Arrow Shelling Peas

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Lettuce

• Regiment spinach

• Basil, Parsley, Cilantro, and Dill

• Albion Strawberries

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

• Sonora wheat flour and wheat berries

• Pick your own flowers and herbs

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

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Broccoli Panzanella, from food52.com

• 1 small head broccoli, florets cut off, stems saved for another use

• 7 tablespoons olive oil, divided

• 1 pinch salt and black pepper

• 1/2 lemon, juice and zest

• 1/2 teaspoon anchovy paste

• 1 small clove garlic, pasted

• 1 pinch red pepper flakes or ground chile

• 3 large leaves basil

• 2 tablespoons diced red onion

• 1 1/2 cups loose cubed stale French bread

• Freshly grated Parmesan cheese

Preheat oven to 425°F.
Mix broccoli with 2 tablespoons of the olive oil, then season with salt and pepper. Place on a baking sheet and put in the oven.In small bowl, mix the lemon juice and anchovy paste with the garlic, onions, and chile. Let set for about 10 minutes.
Bake for about 12 minutes, until just cooked through. Remove the broccoli and set aside on a warm plate. The broccoli should be browned in places. Cut into bite-size pieces.
Whisk the remaining 3 tablespoons of olive oil into the lemon, anchovy, garlic, and onion mixture. In a large bow, add the basil, bread cubes, and broccoli, and toss with the dressing. Taste and adjust seasoning as needed. Serve with grated Parmesan over the top.