Hazy skies

Even though we have had intense heat the past few days, we are truly feeling the march toward fall. Last week, I sensed it gently. This week looking ahead, I am overwhelmed by the list that needs to happen in the next 2 months. As winter approaches, we begin to have hard deadlines of when to have the fields empty and cover cropped, when to have the winter plants in, and all the animals ready for rain. It seems strange to be worried about this in August but we need to begin to plan to have everything work smoothly. Still, I am looking forward to enjoying the summer crops for several more weeks. I have not had my fill of tomatoes and the peppers are just starting. I hope the plants keep producing for a while.

This week's pick list:

• Tomatoes
• Corn
• Zucchini and summer squash
• Cucumbers
• Scallions
• Onions
• Garlic
• Hot peppers
• Fennel
• Cabbage
• Chard
• Beets
• Carrots
• Celery
• Basil. dill, cilantro, and parsley
• Pesto basil
• Pick your own cherry tomatoes and tomatilloes (located in the flower field)
• Strawberries

Pasta with Corn, Slow Cooked Tomatoes, and Garlic Confit, adapted from food52.com

12 cloves garlic, unpeeled (for the garlic confit)
1/2 cup extra-virgin olive oil
2 pints cherry tomatoes (any size, color, shape)
1 tablespoon garlic oil (from the pot of garlic confit)
1/4 teaspoon kosher salt
6 sprigs fresh herbs, such as thyme, rosemary or tarragon
3 ears yellow or white corn, kernels removed
1 pound pasta
1 teaspoon kosher salt
5 tablespoons garlic oil (again, from the garlic confit)
1/4 teaspoon kosher salt
1/3 cup parsley leaves

With a paring knife, puncture a tiny hole in each clove of garlic. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside.
Preheat oven to 250° F. Prepare your sheet pan. I use a full-size cookie sheet covered with a Silpat or parchment paper. But If you have a nice and clean nonstick sheet pan, there's no need to cover it. Place the whole tomatoes on the pan and toss with garlic oil, salt, and herbs. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in color. They should still be moist inside. This takes 2 to 3 hours. Remove form the oven and smoosh them with the back of a wooden spoon (careful, they will squirt you!) and cook them for another 15 minutes. Remove from the oven. Rub the herb sprigs between your hands, sprinkling the dried leaves down onto the tomatoes. Discard any tough sticks. Gently mix. Set aside.
Place a large pot of water on high heat for the pasta. Add salt.
While waiting for the water to boil, spoon 5 tablespoons garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze all garlic cloves out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil. Warm for 30 seconds on medium heat. Add corn kernels and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low. Add tomatoes. Stir for one minute. Taste. It will probably need a bit more salt. Adjust as needed. Pour into a large serving bowl. Set aside.
When the water is boiling, slide in your pasta. Cook until al dente. Add drained pasta to the tomato/corn/garlic mixture. Toss. Add a few more splashes of garlic oil. Taste. Add more salt or garlic oil as needed. Garnish with parsley leaves. Serve immediately.

Beginning of change

While I always used to think of August as the height of summer, I have come to notice that after August 1st, the fields truly begin to change. Watching the crops in the field, June and July are actually the months of extreme growth. Even though we have just started harvesting summer crops, many of the plants in the field have started to turn yellow and begin to die back. We have only been milking Stella for a month, but now I need to turn on the light in the barn, rather than milking in the dim light. 

This week's pick list:

• Tomatoes
• Corn
• Zucchini and summer squash
• Cucumbers
• Scallions
• Onions
• Garlic
• Hot peppers
• Fennel
• Cabbage
• Lettuce 
• Chard
• Kohlrabi
• Carrots
• Celery
• Basil. dill, cilantro, and parsley
• Pesto basil
• Pick your own cherry tomatoes and tomatilloes (located in the flower field)
• Strawberries

Zucchini & Hazelnut Salad, Adapted from Plenty by Yotam Ottolenghi 
(Serves 4)

1/3 cup shelled hazelnuts
7 small zucchini (about 1 3/4 lbs in total)
4 tbsp olive oil 
salt and black pepper to taste
1 tsp balsamic vinegar
1 1/4 cups mixed green basil leaves
3 oz top-quality Parmesan, broken up, very thinly-sliced or shaved
2 tsp hazelnut oil 

Preheat oven to 300 degrees F. Scatter the hazelnuts over a baking sheet and roast 12-15 minutes or until nicely browned and toasted. Let them cool down (remove skins if needed) before chopping roughly or just crushing lightly with the side of a large knife.

Turn on the grill to high and let heat.

Meanwhile, trim the ends off of zucchini and cut on an angle into about 3/8-inch-thick slices. Place zucchini slices in a bowl and toss with half the olive oil, salt and black pepper. Place the slices on the hot grill pan and cook about 2 minutes on each side, turning them over using tongs. You want to get distinct char marks without cooking the zucchini through. Transfer to a mixing bowl, drizzle balsamic vinegar over and toss to combine. Set aside to cool slightly.

Once zucchini has cooled down, add the remaining olive oil, basil and hazelnuts. Mix lightly and taste for seasoning. Place salad on plates, incorporating the Parmesan, and drizzle over the hazelnut oil.      

The climbing tree

We hiked to the climbing tree this Sunday, then explored the hills to the left of the driveway as you enter the farm. The climbing tree is a live oak that stands alone in the field. Its truck lies on the ground and it creates an ideal shelter, as well as a place to play. From the road, the terrain of those hills looks deceptively simple. When you walk it you notice the small rises and falls, the different grasses that grow and where the water flows. We found small pools of water still in the drainage and spotted a praying mantis in the grass. We last grazed those fields when the grass was still green; it grew back immediately and is still incredibly thick. I had not planned on how difficult it would be to walk through it.

We have slowly been planting the perennial flower beds that are located beyond the large flower field. Most of the plants are still tiny but there is some feverfew, bee balm and blue vervain that is flowering and ready to be picked. I planted many medicinal herbs, as well as California natives, that can also be cut for bouquets. I first learned about medicinal herbs at Avena Botanicals in Maine 10 years ago when I worked in the garden. I am enjoying growing these plants again; I have missed them!

The climbing tree...how many legs can you find in there?

This week's pick list:

• Tomatoes
• Corn
• Zucchini and summer squash
• Cucumbers
• Scallions
• Onions
• Garlic
• Arugula
• Lettuce Mix
• Chard
• Kohlrabi
• Carrots
• Celery
• Basil. dill, cilantro, and parsley
• Strawberries

Blur vervain in the perennial beds

Celery Leaf and Arugula Salad, adapted from Bitters by Jennifer McLagan

• 4 Cups celery leaves
• 4 Cups arugula, tear or cut into smaller pieces if leaves are large
• 2 Tablespoons onion, finely diced
• 1 Tablespoon capers
• 1 lemon
• 1 teaspoon dijon mustard
• salt and pepper
• 1/3 Cup olive oil

1. Zest the lemon and squeeze the juice. Macerate the onions in the juice for 10 minutes. Mix the lemon juice, onions, mustard, salt and pepper. Slowly whisk in the olive oil.
2. Place the celery leaves, arugula, and capers in a bowl. Pour the dressing over them and toss.

Tarragon Roasted Celery, adapted from Bitters by Jennifer McLagan

• 17.5 ounces celery stalks, about 5 stalks
• 2 Tablespoons olive oil
• Salt and pepper
• Several sprigs of tarragon

1. Preheat oven to 425 degrees.
2. Cut each stalk into about 3 pieces, then into 4 sticks.
3. Place them in a bowl, add olive oil, salt and pepper, then toss.
4. Put them in a single layer in a roasting pan, top with tarragon, and cook for 20 minutes. Stir and cook for another 20 minutes or so until soft, well colored, and slightly caramelized on the edges.

Summer heat

Stella had her calf, Tumble, a week and a half ago. She calved right outside our gate in the middle of the morning. I came home from school to a pleasant surprise! Tumble needed a little help with his first nursing but since then he has been fine. Stella is an excellent mother and a somewhat reluctant milker but we are finding our rhythm together. The low noises she makes as she talks to her calf calm me and make me feel comforted as well.

We harvested the oats last Wednesday. Considering that we were using a 1979 combine, it went shockingly well. We had serviced the combine in advance but we were still unsure of how it would run and how efficiently it would do the job. There was little grain left in the field and not too much debris in with the crop. It is still hard to believe. This week we will harvest the wheat. We are actually grateful for this heat wave that will help to ripen the wheat, as well as the peppers, melons, and more. We will everything and everyone additional water and keep a watchful eye so that plants, animals, and humans do not get too stressed.

This week's pick list:

• Zucchini and summer squash
• Cucumbers
• Celery
• Scallions
• Potatoes
• Spring onions
• Kohlrabi
• Fennel
• Cabbage
• Carrots
• Beets
• Lettuce
• Greens
• Dill, cilantro, basil, and parsley
• Strawberries

French Onion Dip, adapted from saver.com

2 medium sweet onions, quartered lengthwise
4 sprigs of thyme
2 Tablespoons olive oil
1 cup mayonnaise
1⁄2 cup cream cheese, softened
1⁄2 cup sour cream
1 tbsp. fresh lemon juice
Salt and pepper to taste
4 scallions, minced
Fresh chopped herbs, such as tarragon or parsley (optional)

Heat oven to 425°. Toss quartered onions and thyme with olive oil on a foil-lined baking sheet, and season with salt and pepper. Roast, turning occasionally, until soft and slightly caramelized, about 45 minutes; set roasted onions aside to cool.

Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight. 

Optional Fried Onions: Heat 1 cup of oil in a 10″ skillet over medium-high heat. Add 2 medium onions that have been finely chopped Cook, stirring, until beginning to brown, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 16 minutes more. Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain; set aside.

To serve, stir the scallions into dip, and transfer to a serving bowl. If desired, stir in  2/3 of the fried onions and/ or the herbs into the dipas well. Top with remaining fried onions and serve.

Waiting

We are waiting for Stella, our family dairy cow, to have her calf. She was due on Sunday. While she shows all the signs of being ready to calve, we don't know exactly when it will be, but most likely this week. Our beef cows calve out in the pasture without assistance. The calves are up and nursing quickly. Stella will calve in the pasture as well, but we need to watch her more closely as she produces more milk than her calf could drink. While we leave her calf with her for several months, we also start milking her soon after she calves. This year we bred her to Roman, one of the Corriente bulls. We are curious to see the Jersey/Corriente cross.

We have teenage chicks and turkeys in the chick barn, separated by a fence. It is interesting to watch the two almost side by side. The turkeys are more graceful and slow, less erratic. Both are skittish of us when we enter but if we sit still they will eventually investigate. 

Turkeys resting

We are harvesting Ailsa Craig sweet onions now. I look forward to them every year; they are like candy!

This week's pick list:

• Zucchini and summer squash
• Cucumbers
• Celery
• Green beans
• Potatoes
• Spring onions
• Kohlrabi
• Fennel
• Cabbage
• Carrots
• Turnips
• Lettuce
• Kale
• Chard
• Pesto Basil
• Dill, cilantro, and parsley
• Strawberries

Ricotta and Onion Pie 

Adapted from saver.com

A savory summer pie with a base of fresh ricotta and eggs seasoned with onions, garlic, and pecorino is the answer to an overly abundant vegetable crop. This version from Italy’s Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash—even tomatoes. 

SERVES 6
1⁄4 cup olive oil
2 cloves garlic, thinly sliced
1 small onion, thinly sliced
6 medium zucchini, thinly sliced
1⁄2 cup grated pecorino
1⁄2 cup ricotta
1⁄2 cup roughly chopped parsley
4 eggs, beaten
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs

Heat oil in a 6-qt. saucepan over medium-high heat. Cook onion until golden, 4–6 minutes. Add zucchini and garlic; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10" pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

Kohlrabi and lime salad

Adapted from the guardian.com

Serves four, generously

3 small kohlrabi, peeled and cut into batons 
3 small hacker turnips, peeled and cut into batons
1 fennel bulb, thinly sliced
Handful cilantro leaves, roughly chopped
Handful mint leaves, roughly chopped
Handful tarragon leaves, roughly chopped
2 spring onions, trimmed and thinly sliced
Finely grated zest of 1 lime, plus 2½ tbsp lime juice
1 tbsp olive oil
1 garlic clove, peeled and crushed
 Creme fraiche or sour cream
Sesame oil, optional
Salt

Put all the ingredients apart from the creme fraiche and sesame oil in a big bowl with three-quarters of a teaspoon of salt. Stir well and let sit 5 minutes. Then divide between four plates. Spoon creme fraiche on top, followed by a little drizzle of olive oil or sesame oil, and serve at once. 

The roosters on a foggy morning

Wide open skies

Walking the fields today, I was in awe of the expansive views and huge sky. I could not resist taking photos of it, as well as the blooming flowers. Each year it is fun to discover new varieties of flowers, as well as grow favorites from your past. I remember the first time I grew most of the flowers, often on different farms far from here. I am planning next year's spring flowers, which is a little surreal but necessary. The choices can be overwhelming. There are an endless number of plants to choose, then variety, and from which company. It is exciting and overwhelming at the same time, making my head spin with all the different puzzle pieces. Who knows which plants will enjoy growing here during the winter.

Diablo cosmos

This week's pick list:

• Zucchini and summer squash
• Cucumbers
• Shelling peas
• Snap peas
• Potatoes
• Green onions
• Garlic
• Cabbage
• Carrots
• Beets
• Turnips
• Lettuce
• Arugula
• Kale
• Chard
• Pesto Basil
• Dill, cilantro, and parsley
• Strawberries

Young vegetable plants

Polenta with Peas, Fennel, and Almonds, adapted from naturallyella.com

Polenta
4 cups water
1 cup polenta
2 tablespoons butter
2 ounces cream cheese or chèvre
1/2 cup whole milk
1 teaspoon sea salt
1/2 teaspoon black pepper
Topping
2 tablespoons olive oil
1 cup diced fresh fennel
2 cup shelled peas
Large handful minced parsley, dill, and/or mint
1/4 cup sliced almonds
2 tablespoon lemon juice
1 teaspoon lemon zest

In a small pot, bring water to a boil. Pour in polenta and turn the heat down to the lowest heat possible. Cook, stirring polenta occasionally, for 15 minutes (easy/done) to 30 minutes (longer/better flavor.) Remove from heat and stir in the butter, cream cheese or chèvre, milk, sea salt, and black pepper. Let sit while cheese and butter melt.
In a skillet, heat olive oil over medium-low heat. Stir in the diced fennel, and cook until tender and fragrant, 4-5 minutes. Add peas, cooking for another 2-3 minutes until hot. Remove from heat and toss cooked vegetables with herbs, sliced almonds, lemon juice, and lemon zest. Divide polenta into two bowls and top with pea mixture.

Salmon rose zinnias with self-seeded calendula

Morning walk

Each morning at dusk I take a walk down to open the coops for the hens and the roosters. I enjoy the cool, fresh air and to see the different fog formations. You can hear the roosters crowing from our house and the noise increases as I approach. The roosters fly out of the door, squawking and flapping their wings. The hens are much quieter and more cautious. I like to watch them after they are all out of the coop, spread out in the paddock, scratching and pecking. In the middle of the day, all the birds are usually huddled under the coop for shade and protection. 

There is a lull in planting now between the spring and fall, leaving us time to weed and get the garden in order. The tomatoes are finally staked and the rows are finally getting cleaned. The slow pace of weeding also gives us time to reflect on our systems and make improvements. I adjust the crop plan throughout the seasons, eliminating crops and planting more or less of others. We are still searching for the perfect lettuce varieties to grow on this farm, at all the different times of year.

The layers on the farm: flowers, dry corn, cows, and grass

This week's pick list:

• Snap peas
• Potatoes
• Summer squash and zucchini
• Kale
• Chard
• Lettuce
• Lettuce mix
• Kohlrabi
• Carrots
• Beets
• Fennel
• Turnips
• Leeks
• Green onions
• Garlic scapes
• Dill, cilantro, basil, and parsley
• Strawberries

The mammoth sunflowers are truly growing before your eyes.

New Potato and Pea Salad with Mustard and Mint, from food52.com
1 1/2 pounds small red potatoes
4 cups sugar snap peas cut into several pieces each
3 tablespoons dijon mustard
1 tablespoon yellow mustard seed
2 tablespoons malt vinegar
2 tablespoons pecan oil (or other nut oil)
10-12 fresh mint leaves
1/2 cup chopped green onion
Salt and pepper to taste

Wash the potatoes and then boil them in salted water until they are tender (test them by poking with a slim knife). Drain and cool them. When they are cool, cut them into 4 to 8 pieces each (depending on the size of your potatoes -- they should be bite-sized)
Wash and cut the peas --I cut them on the bias, 3 to 4 pieces per pea.
Chop the mint. Toss all of the ingredients together and add salt and pepper to taste. Allow the salad to chill and the flavors to meld for an hour or so before serving. Serve!

The new tractor: 1977 John Deere 4230

Full of life

The farm has been abuzz with activity lately, full of busy bees and other insects, nesting birds, and people. We hosted the summer meeting of the Biodynamic Association of Northern California, www.bdanc.org. A diverse group of farmers, gardeners, and supporters, came together to share food, ideas, and stories. We celebrated the solstice around a fire with music, ridiculous jokes, and plenty of laughter. It was delightful to see old friends and to meet other folks interested in farming. 

Two summer camps have also visited the farm, exploring the fields, harvesting in the herb garden, and enjoying the open space. From all of these visitors, we have received many compliments and gifts of appreciation for sharing the farm. These blessings lift our spirits and remind us to temper our self-criticism. We are grateful to everyone who comes to the farm as they help to enliven it and us. 

The lavender was full if bees but they were hard to capture in a photo. Can you spot them?

The long days and nights mean less sleep for us and rapid growth for all the crops. The chickens wait to go into the coop until dark and are anxious to be let out once it is light. We choose to open and close them every morning and night. We mostly enjoy it, but lately us sleepyheads are struggling to stay awake while we wait for them to go to bed.

This year in the flower garden we planted clover pathways in every other bed. We mowed them later than we hoped so they are not as soft as desired and may not regrow but you are welcome to walk on them. The flowers are all starting to bloom and are anxious to be picked!

This week's pick list:

• Summer squash
• Green onions
• Leeks
• Cauliflower
• Cabbage
• Shelling peas
• Carrots
• Fennel
• Kohlrabi
• Garlic scapes
• Turnips
• Kale
• Collards
• Chard
• Lettuce
• Escarole and frisee
• Basil, dill, parsley, and cilantro
• Strawberries

Japanese Vegetable Pancakes, adapted from smittenkitchen.com
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too. 

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath. 

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed. 

If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick. 

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

The hay barn set up for a talk.

Rain and sun

The rain last week was a surprise, as well as a mixed blessing. It refreshed the plants, buildings, and people, but it also rained on the hay. Luckily, the hay survived. While diminished in quality, it is still decent. We are balancing our time between the hay, the weeds, planting, and the animals. While I am feeling rather spread out, I also notice that when I stop for a moment, I see that the plants are still thriving among the weeds, the animals are fat and happy, and and the flowers are starting to bloom. I try to be patient with our progress and have faith that as we slowly work at all the projects, we will succeed. 

This week's pick list:

• Snap pea
• Carrot
• Beet
• Turnip
• Lettuce
• Spinach
• Collard
• Kale
• Chard
• Fennel
• Basil, dill, cilantro, parsley
• Pac choy
• Escarole and frisee
• Scallion
• Garlic scape
• Strawberries

Caramalized Turnips with Parsley, Lemon, and Capers, adapted from nytimes.com

3 pounds small turnips 
4 tablespoons olive oil
2 small garlic cloves, finely chopped
1 tablespoon capers, rinsed and roughly chopped
 Zest of 1/2 lemon
3 tablespoons flat-leaf parsley, roughly chopped
 Juice of 1/2 lemon, or to taste

Chop the garlic and macerate it in the lemon juice for ten minutes. Add the capers, lemon zest and parsley, and 1 tablespoon olive oil.
Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.Season with salt and pepper as you cook them.
To serve, mix the warm turnips with the dressing.

Summer heat

All of a sudden it truly feels like summer. The heat is here, we are baling hay, and it seems that everything needs to be weeded at once. We brought in 2 wagon loads of hay and the barn already smells delicious. Oliver was so excited to have hay to climb on again, even though it was only stacked 2 bales high. We struggled to convince him to come in for dinner. The flower garden is almost fully planted and slowly they are starting to bloom. Many of the flowers from last year have reseeded themselves in different places, along with the cherry tomatoes, tomatoes, chard and more. It is always interesting to see which plants survive and where they travel. The baby turkeys have arrived, adding more diversity, beauty, adventure, and work. 

Baby Standard Bronze turkeys

This week's pick list:

• Carrots
• Beets
• Snap peas
• Turnips
• Radishes
• Scallions
• Garlic scapes
• Kohlrabi
• Kale
• Collards
• Chard
• Spinach
• Arugula
• Lettuce
• Escarole and frisee
• Pac Choy
• Basil, parsley, dill, and cilantro
• Strawberries

The dry corn field with both chicken coops, cows, and more

Chopped Salad with Feta, Lime, and Mint, adapted from smittenkitchen.com

• 3 cups chopped, crunchy vegetables, such as radish, turnips, snap peas, carrots
• 1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
• 2 scallions, thinly sliced
• 1/3 cup well-toasted sunflower seeds, salted or unsalted
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1/4 teaspoon coarse or Kosher salt, plus more to taste
• 1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
• Freshly ground black pepper, to taste
• 1 to 2 tablespoons thinly sliced fresh mint leaves
• Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. 

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. 

Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Valerian

Spinach Pilaf with Carrots, adapted from Laxmi's Vegetarian Kitchen

• 1 cup basmati rice
• 1 cup chopped spinach
• 4 carrots, diced
• 1 garlic scape, sliced thin
• 2 cups water
• 2 Tablespoons ghee or butter
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 scallions, sliced
• A handful of chopped herbs, such as basil, cilantro, parsley

Salute the spinach in a little ghee or butter over medium heat until wilted. Puree in a food processor or blender with 1/2 cup water until smooth.

Heat the ghee or butter over medium heat. Add the cloves and cinnamon and salute briefly, about 30 seconds. Add carrots, rice, and garlic scapes and saute for about 4 minutes. Add the spinach puree, salt and the rest of the water. 

Bring to a boil, reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.

Turn off heat and let rice stand 5 minutes. Fluff gently and garnish with scallions and herbs. 

Heads of grain

I rode my bike around the farm this Saturday, taking pictures, checking every field and creature. Even though we still have chores to do on the weekends, the days still have a slower pace. We have time to observe the plants and animals and to reflect on their needs. I try to put my long list of projects out of my head and listen. This time allows me to see what truly needs to be done and helps me to not get too overwhelmed. 

The wheat and oats are headed up, looking green and healthy. I cannot believe how fast they have grown. This week, the rest of the crops seem to have improved as well. Even though it was grey, it was warmer, helping everything to thrive. We have new chicks in the barn and 2 chicken coops in the field now. The cockerels have been separated from the hens and live in their own coop now.

This week's pick list:

• Turnips
• Radishes
• Kale
• Chard
• Spinach
• Tatsoi
• Pac Choy
• Escarole and frisee
• Cilantro, Dill, and Parsley
• Lettuce
• Kohlrabi
• Strawberries

Chickpeas and Spinach, adapted from food52.com

7 ounces chickpeas, soaked overnight, two cans of chickpeas, rinsed
6tablespoons olive oil
18 ounces spinach, washed
3 ounces bread (about two 1/2-inch slices), crusts removed, cut into small cubes
3cloves garlic, thinly sliced
3/4teaspoon cumin seeds,
1small bunch fresh oregano, roughly chopped
1pinch red chili flakes
1 1/2 tablespoons good-quality red wine vinegar
1/2teaspoon smoked Spanish paprika
Sea salt
Black pepper

If using canned chickpeas, proceed to step 2. Otherwise, drain the dried, soaked chickpeas in a colander, rinse under cold water, then place in a large saucepan. Fill with 8 cups cold water and bring to a boil. Reduce the heat to a simmer. Cook 1 to 2 hours, or until tender, skimming of scum as necessary. Remove from heat, drain water until level with the chickpeas, and season with salt and pepper. Set aside. 
Place a large saucepan over medium heat and add half the olive oil. When the oil is hot, add the spinach with a large pinch of salt. Do this in batches if necessary. Stir well—remove when the leaves are just wilted, drain in a colander, and set aside. 
Heat the remaining oil in a saucepan over medium heat. Toast the bread until golden all over, then add the garlic, cumin, oregano, and chile, and cook 1 minute more, until the garlic is nutty brown. Transfer to a mortar and pestle or a food processor along with the vinegar, and mash to a paste. 
Return the bread mixture to the pan along with the drained chickpeas. Stir until the chickpeas are hot and have absorbed the flavors of the bread mix. Season with salt and pepper. If the consistency is a little thick, add a little water. Add in the spinach and cook until heated through. Serve sprinkled with paprika.

Miso-Cream Kale, adapted from food52.com

3 to 4tablespoons unsalted butter, divided
1 large shallot, thinly sliced
2cloves garlic, thinly sliced
1bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
1tablespoon soy sauce
1/4cup dry vermouth
1/2cup heavy cream
1tablespoon white (shiro) miso, or more to taste
Salt and freshly ground black pepper

Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it won't all fit in the pan, just add what's left after it's cooked down a bit.
Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream, soy sauce, and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Serve immediately.

Strawberry fields

The strawberries are thriving in this cool weather. They are a treat to have in abundance. The planting has slowed and now the main focus is weeding. The weeds are quite vigorous in the spring. There is enough residual moisture that they grow everywhere, not just in the rows with the crops. As soon as we finish weeding a field, it seems that we need to start over again. Weeds are masters of self propagation; they grow faster than the crops, and produce seed rapidly. We do our best to keep them at bay until the crop is well established. Hopefully over time, with good management, the weed pressure in the fields will diminish.

This week's pick list:

• Strawberries
• Spinach
• Tatsoi
• Lettuce
• Escarole and frisee
• Cilantro and dill
• Broccoli
• Broccoli raab
• Kale
• Collard
• Radish
• Turnip
• Garlic

Pasta with walnut Sauce and Broccoli, adapted from nytimes.com

1 garlic clove, cut in half

¾ cup shelled walnuts
1 tablespoon bread crumbs
⅓ cup fresh ricotta
2 tablespoons warm water
¼ cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
2 tablespoons extra virgin olive oil
 Salt to taste
1 bunch broccoli raab, stems trimmed, or broccoli, broken or cut into small florets (stems set aside for another purpose)
1 pound orecchiette, farfalle or other pasta
 About 1/2 cup pasta cooking water(more as needed

1) Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
2) Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
3) Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.

First pick up

The fields are filling up with food and we have enough abundance now to begin harvesting. We are looking forward to sharing food and the farm weekly with the greater community. The cool weather has kept the spring crops and greens happy and sweet. I would not might if we had a little more sun and heat soon. Some of the other crops are struggling along, ready for warmth. I find that as I watch the garden grow, it is similar to my children. One week everything has a growth spurt and looks beautiful, and the next it seems everything is struggling. It comes and goes in waves. 

This week's pick list

• Strawberries

• Arugula

• Lettuce Mix

• Radishes

• Pac Choy

• Garlic

• Kale

• Collards

• Broccoli Raab

• Cilantro and Dill

• Turnips

As the season continues, there will be new items each week and more diversity.

There are a few perennial flowers for harvesting and much of the perennial herb garden is ready. There is beautiful tarragon, lemon balm, and more. 

Pac Choy and Radish Coleslaw, adapted from nytimes.com

1 head pac choy (about 1 pound), cored and very finely sliced
8 turnips, cut into fine strips
8 radishes, thinly sliced
½ cup fine strips of mint
½ cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
¾ cup vegetable oil
 Kosher salt and freshly ground black pepper to taste

PREPARATION

In a large bowl, toss the bok choy, turnip, radishes, and mint. Set aside.
In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

Miso Vegetable Soup, adapted from nytimes.com
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon maple syrup
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)

8 radishes, thinly sliced

1 pac choy, thinly sliced
8 turnips, thinly sliced

8 cups water
¼ cup white miso, or more to taste
Handful of chopped cilantro

PREPARATION
Heat oil in a pot.

Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 5 minutes. Taste broth and adjust salt if necessary.

Add turnips, radishes, and pac toy. Simmer until tender, about 5 minutes.  Taste broth and adjust salt if necessary.
In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little cilantro.

Changes

We are getting ready to start harvest next week. The herb garden is mowed; the flower garden is slowly filling up. It will be a pleasant change to have fresh food to eat again and to have the farm full of people twice a week. However, it also means that we have less days to plant and weed. This week we are making a big push to get the last large plantings in the ground and to cultivate as much of the fields as we can. 

Even though some of the grass started to turn brown almost a month ago, most of the fields still appear green. It has been cooler lately, which I think has slowed the drying. The fields that the cows are grazing are still regrowing; there is so much for them to eat right now!

The chickens moved in the mobile coop last week. They had to walk across a small bridge to reach it of which they were quite unsure. We were not sure how well the coop would move but it was solid. It takes some skill to maneuver but it is satisfying to see it out in the field, rather than in our barnyard. The chickens spent the week inside the coop and we opened the doors today. We were excited to see them outside on grass but they were less so; they were rather timid about venturing out. Soon enough they will explode out of the doors when we open them.

My friend, David Howekamp, took some lovely photos of the May Day Festival; I could not resist sharing this one of the line up before the dance. He also took an excellent shot of a barn owl. We do not see the owls that often but we hear them all night and find their droppings all over the barns. I am grateful for their presence on the farm.

Blue skies

We had our first May Day celebration this Sunday. The tetherball poles were decorated with flowers and ribbon, acting as the perfect sturdy center for the young dancers. We were fortunate to have talented musicians leading them through the steps. The clouds broke around midday, allowing us to celebrate the sun and the rapid spring growth that is happening around us. The kids stamped silk streamers to use as mini may poles and made paper baskets to collect flowers. People of all ages created delicate and beautiful paper flowers with Heather Frye of Venn Floral, www.vennfloral.com. You can see pictures of the lifelike flowers they made at http://vennfloral.tumblr.com. We hope to celebrate the start of the season for many years to come.

Cows in the corral

We separated off two steers from the herd today to join the bulls. We like to begin moving the bulls on pasture when the grass is green and before we put them in with the cows. However, moving two bulls alone is tricky so we add other steers to keep them company and offer us a buffer. 

Two chicken houses

The mobile chicken coop is done. We are moving the chicks in on Thursday. They will stay in the coop for several days to acclimate and then be out on pasture soon. Next we will build the coop for the turkeys and meat birds. 

Vegetable rows

The greenhouse empties and then refills as we plant out starts and sow more. By the end of this week, most of the large plantings are in the ground; we will only have winter squash left. It seems that as soon as we put the plants in the ground, they double in size. They are growing so quickly. I get hungry just thinking of all the good food that will come!

Feasting insects

The dry beans and corn are up. It is exciting to walk the rows and see the small plants growing. We planted everything much further apart this year, hoping that fewer plants would mean more water for those plants. As the plants grow using only the residual water in the soil, there needs to be enough water in the soil to support not only their growth but also their ability to fruit and make seed. If there is no water left when they are ready to make seed, they won't and we will not get a crop.

We cleaned up and replanted most of the herb garden today. It was interesting to see what survived the winter and what we lost. We are moving plants, making adjustments, and hoping that we can find a spot that suits each herb. The chives were covered with aphids so we removed the badly infested plants. Even though there were aphids on some of the others, we left them as they seemed to be growing well and we wanted to leave some aphids for the ladybugs and other beneficials that we feasting on them. We used all hand tools, a welcome break from the tractor, at least for me. I like being that close to the soil, smelling it, and feeling how it changes even in one small bed.

Spot is almost 8 weeks old and only has a bottle once a day now. I am surprised at how easily the routine of bottle feeding a lamb fit into our life and then slid out again. Spot does not seem to miss the milk but he does still believe he should be with us, rather than in the fence. 

The flower field is filling up. We are trying a new design this year with clover pathways. The clover germinated well and the beds are starting to glow green. There are some tiny transplants in the other beds. The ladybugs are waking up in the soil en masse. When I was hoeing, I was struggling to avoid them. The bees have found the borage, thyme, and other plants that are blooming now. Soon enough, there will plenty of flowers for all!

Spring growth

Everything on the farm is growing rapidly. It is to be expected now that the days are longer but it still surprises you. The chicks are starting to grow true feathers. They are full of energy, pecking everything, constantly in motion, and climbing on anything they can. I sat with them for a while today. They slowly approached me, looking at me sideways with their eye, trying to discern what I was and what I was doing. They are very entertaining. There are 12 calves in the herd now. As they grow they become more active, running circles around their moms and exploring each new smell. 

Many of the grasses in the pasture are heading up. The grass is so tall that it obscures your view. As you ride out to the far vegetable fields, you cannot see the fields until you reach them; you are swallowed up in a sea of grass. After the long dry winter last year, most of the thatch did not break down and the fields never seemed to turn completely green. Fortunately this year, that thatch has decomposed. Still, the tall brown stalks of the lettuce plant remain in this field. The redwing blackbirds love to perch on them and sway in the breeze. I listen to them call to each other as I ride by. Each year, it seems that different plants grow in the pastures, depending on when and how we receive the rain. We watch and take mental notes, hoping to learn the different patterns and to be able to plan our grazing to support the desirable species.

Jay shaping beds for potatoes as Oliver and Rosie pass by.

The 4 acres of dry beans and corn are planted. We are waiting to see signs of germination. This week we will plant potatoes, sweet corn, broccoli, dahlias, flowers and more. Each day is a puzzle, fitting together all that needs to be done and who can work on which project. 

Stella

Stella and the sheep are grazing behind our house right now. Today they are in with the stumps, trees, and swings. The lambs jump all over the stumps like goats and Stella plays with the swings. We are slowly weaning Spot. Each time we drop a feeding he struggles to adjust the first few days but recovers quickly. Being close to the house is harder for him because he can see us. He thinks he should be with us and loves to come in the yard, eat our rose bush, and follow the kids around. Stella, who has been acting as his mom, moos for him but she also trusts us.

The transplanted vegetables are growing quickly. They still look tiny but they have probably doubled in size. The cool weather is easier on the young plants, although it does slow their growth a bit. While it is blowing today, I am thankful that the spring winds have been mellow so far as the strong winds batter the plants. I hope the trend continues. The mornings have still been quite cold in the valley, close to freezing most days. I am always surprised by the predicted lows which seem to be much higher temperatures than here. 

The greenhouse is almost full, a nice sight to see! We are transplanting flowers this week, as well as seeding dry beans and corn and more vegetables. It is a week when it seems that everything needs to happen at once, making it hard to prioritize and stay calm. I try to remember words of wisdom from a mentor farmer: "As soon as I stopped running and started walking, I got more done." 

Rain and frost

There is rain in the forecast and hopefully it will be more than a sprinkling. I am looking forward to hearing pounding raindrops in my sleep and waking up to puddles. The soil is already so dry from the heat that the rain is truly a blessing. I  do not think that the wheat and oats that we planted a few weeks ago would grow successfully without it. This is one of the first cold storms we have had. For the past week we have had frost in the valley, mostly in small patches but for a few nights it covered the fields. In general the last frost date in Petaluma is April 15th but I am curious to see what that date is here. We have only been here for 3 years so we just barely getting to know this piece of land and its unique seasons.

The fields are slowly filling with vegetables. The first transplants went in the ground on Friday. They are upright and have great color today. You can barely see them in the photo but by June they will cover the beds. Our pants will be soaked with the dew that collects on the leaves as we harvest them. 

We have 3 new calves in the field. The boss cow Blossom had her calf first last week, followed by two more this weekend. The tall green grass and the vetch that is in the fields are keeping the cows shiny and beautiful right now. They are well nourished and resting often as their energy needs are met in fewer bites. This little lupine is one of my favorite wildflowers to see in the field!

Seeds in the ground

We are planning to plant vegetable seeds in the fields this week: peas, carrots and beets to start. It is exciting to think that we will have food to harvest again soon. The seedlings in the greenhouse have true leaves now and are growing rapidly. They will be ready to be planted next week or the week after. It is exciting to watch the rapid growth that occurs, from a tiny seed to a large head of broccoli soon. We are also preparing the less exciting but just as necessary aspects of growing vegetables: gluing and cutting irrigation, tuning tractors and implements.

The strawberries and garlic that we planted last fall are dark green and growing well. We have been pinching the flowers so that they put their energy into growing rather than fruiting, and because we don't need any fruit yet. 

We hosted several events and groups at the farm in the past week. A class from the Oxbow School led by a good friend visited Friday and enjoyed all the young animals. The Ecological Landscaper Immersion  participants from the Permaculture Skills Center were here for two days. We were able to offer the land and they shared their skills, restoring the landscape and doing key line plowing. Last night, the monthly Petaluma Farmer's Guild meeting christened our new fire pit. For Oliver's birthday in January, we installed an old cement water trough as a year round fire pit but have not had a chance to use it yet. We hope to use it much more in the future!