Shorter days

The bulls are back in their pen, the calves are named, ear tagged, and castrated. Now we are slowly mixing the herds back together. We have kept the cows in the barn during this time to collect manure for compost and to easily join them into one herd. It will be nice to only move one herd again. It is easier to manage their grazing when they are in larger numbers, plus it is less fencing and water lines to move.

The greenhouse is full of young plants ready to go in the ground for this winter. We are hoping to put in as many as we can this week. 

This week's pick list:

• Sunflower heads
• Strawberries
• Winter squash
• Watermelon radish
• Lettuce Mix
• Spinach
• Celery
• Leeks
• Fennel
• Onions
• Garlic
• Cabbage
• Potatoes
• Celeriac
• Kale
• Chard
• Beets
• Carrots
• Basil. dill, cilantro

Watermelon Radish Tart, adapted from www.aupetitgout.com.

The pictures of the tart are beautiful!

• 4 Watermelon Radish Medium size ball (Raw)
• 4 eggs
• 1 cup light cream
• Fresh herbs of your choice (I used Lemon Thyme)
• For the crust
• 2 cup + 4 Tbsp flour, sifted
• ½ teaspoon salt
• ⅔ cup butter
• 6-8 tablespoons whole milk

1. For the filling: Place the Watermelon radish to make a bed (image above). Mix the eggs and the cream together and pour into the pie crust. Do not overfill. Place on a cookie sheet (in case it overflows while cooking), bake at 375 for 35-45 minutes or until nice and golden.
2. For the crust: Combine the flour and salt. Cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter. Gradually pour the milk in, one tablespoon at a time while stirring the mixture. Grasp the dough (still in the bowl) and mix with your hands, gently. Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan. Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.Cut off excess fold 1” under and flute the edges with your fingers. Perforate the bottom of the crust to prevent it from bubbling up while it’s cooking. Bake at 350 for 10 to 12 minutes to let the crust set and before placing the raw watermelon radish.

Seeds

I went seed collecting in the flower garden this Sunday. I have to admit that I felt like a young child, engrossed in exploration and discovery. I am not an expert in seed collection; I am truly a novice. I know what the seeds look like from planting them. When looking for them in the field, some are obvious, such as the diablo cosmos above, and some are hidden. The larger seeds are usually easier to find but not always. I struggled to collect the large cerinthe seeds until I dropped the precious few that I had already found on the ground. Then I realized where all the seeds were: on the soil under the plants! Collecting seeds is a slow job; a time to move carefully and deliberately. As I was collecting, I enjoyed the silence and the peace in the garden, as well as the many visits from varying creatures. Even though there are not as many perfect blooms in the field, there is still plenty of food for the birds, bees, and more. The flowers are definitely waning in the field but if you would like to collect seeds, please do so. We are happy to offer you guidance and advice as we learn together.

This week's pick list:

• Sunflower heads
• Melons
• Winter squash
• Lettuce
• Lettuce Mix
• Tatsoi
• Celery
• Leeks
• Fennel
• Onions
• Garlic
• Cabbage
• Potatoes
• Celeriac
• Kale
• Chard
• Beets
• Carrots
• Basil. dill, cilantro

Baked Buckwheat Noodles with Brown Butter and Cabbage (adapted from Greens)

• 1/2 stick butter, cut into pieces
• 8 to 10 large sage leaves
• Salt
• 8 ounces potatoes, peeled and cut into 1/2 inch cubes
• 2 to 3 leeks, quartered and sliced
• 2 cloves garlic, minced
• 1/2 cayenne chili, thinly sliced and seeds removed
• 1 to 1.5 lbs cabbage, quartered and shredded
• 1/2 cup Parmesan
• 1 lb buckwheat noodles
• 1/2 pound mozzarella

Preheat the oven to 425 degrees.

Bring a large pot of water to boil. Add the potatoes and cook until fairly tender, about 5 minutes.  Save the water for the pasta and set aside the potatoes. Cook the pasta in the water until slightly chewy. Drain the pasta and sprinkle with olive oil so it does not stick.

Brown the butter in a large saute pan. Add the leeks, minced garlic, and the chili. Cook until leeks are soft and add cabbage. Season with salt. Cook until cabbage is tender. Add parmesan, potatoes, and pasta and mix thoroughly.

Butter a casserole dish. Place half the pasta mixture in the bottom. Add a layer of sliced cheese, then the rest of the pasta, and finish with the rest of the sliced cheese. 

Bake in the oven for about 20 minutes until hot and the cheese is browned.

Everything is hot.

We harvested the rest of our winter squash and pumpkins today. The heat was incredible. The jack-o-lanterns were so hot they were soft; some of them were even wrinkly and starting to rot. When we returned to the barn, we found that the small ones we had placed in front of the steps were in the same state. They were so beautiful on Friday and now many seem to be unusable. 

The turkeys were moved out to a mobile coop today. The move always makes them rather nervous but they should settle in and adjust to their new home. We are working to spread compost and till the fields so that we can plant cover crop in preparation for winter. 

This week's pick list:

• Sunflower heads
• Decorative pumpkins
• Lettuce
• Lettuce Mix
• Spinach
• Celery
• Zucchini and summer squash
• Cucumbers
• Onions
• Garlic
• Hot peppers
• Potatoes
• Celeriac
• Kale
• Chard
• Beets
• Carrots
• Basil. dill, cilantro, and parsley
• Pick your own cherry tomatoes and tomatillos (located in the flower field)

We will be offering whole sunflower heads this week. They are beautiful to look at and fun to process. Here is a thorough description of how to process and roast them.

Roasted Sunflower Seeds (adapted from vegetablegardener.com)

1. Lay them flat on a covered table and rub the front of the sunflower heads. The seeds will easily pop out.Carefully go through the seed pile and pick out undesirable pieces of stem, etc. 

2. If you'd rather have unsalted seeds, skip this whole section and go straight to roasting. For salted seeds in the shell, you'll need a bowl or other container with a couple of quarts of water. Add about 1/3 - 1/2 cup of table salt to the water, add the sunflower seeds, and let them soak in the salt water overnight. Another way to get the salt onto the shells is to put the salt water and seeds in a pot and let it simmer for 2 hours on the stove. 

3. The next day, drain the salt water from the seeds and lightly dry them with a paper towel. Preheat the oven to 300 degrees. *Spread your seeds on a large cookie sheet and let them roast for 30-40 minutes in the oven. You can stir them around after 20 minutes or so, if you'd like. You'll want to watch for the seeds to become a little brown and looking crisp - or you can pull them out when they just look dry. Be careful because the seeds can easily burn near the end.

Cool relief

How lovely it is to have grey skies and droplets in the air. Everything is so dry that it is instantly soaking up all the moisture; there is barely any evidence of it on the ground. We are slowly starting to bring in the winter crops. The onions are cleaned and put away, some of the winter squash varieties are in the barn. The summer crops are quickly waning. Last week it felt as the heat wave took every last effort out of them. The difference in the harvest between Tuesday and Friday was startling. This is definitely the last week of tomatoes. I hope that the zucchini, summer squash, and cucumbers last for a little more! 

This week's pick list:

• Tomatoes
• Lettuce
• Lettuce Mix
• Celery
• Zucchini and summer squash
• Cucumbers
• Onions
• Garlic
• Hot peppers
• Potatoes
• Celeriac
• Chard
• Beets
• Carrots
• Sweet peppers
• Melons
• Basil. dill, cilantro, and parsley
• Pick your own cherry tomatoes and tomatillos (located in the flower field)
• Strawberries

A Simple Carrot Soup, adapted from 101cookbooks.com

2 tablespoons unsalted butter or extra-virgin coconut oil
1 onion, chopped
1 tablespoon Thai yellow curry (Sonoma Spice Queen makes one!)
2 pounds carrots, peeled and chopped - 1/2-inch chunks
1 14-ounce can full-fat coconut milk
1 1/2 teaspoons sea salt, or to taste
1 1/2 cups / 360 ml of water or broth, or to cover
1 lemon or lime

to serve (topping ideas):basil and/or cilantro, chopped, toasted almonds, chile oil

In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water or broth, adding more water or broth to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze or lemon or lime juice. 

Flower Fest

Another heat wave is coming this week. Hopefully it will help the peppers and tomatoes to keep producing but you can tell that the season is starting to wane. Walking in the flower field you can also sense the change. To be honest, everything feels so dry. I did not completely notice how dry this summer has been until we had that little rain a few weeks ago. I suddenly remembered that last summer, there was moisture almost every morning; we wore our mud boots to harvest and were soaked by the plants. This summer there has been almost no morning moisture. I think the plants have definitely suffered. We only use drip irrigation which waters the roots but not the leaves. That overnight moisture on their leaves is immensely beneficial. 

The North Bay flower Collective, of which we are a member, is hosting its' first Flower Fest Sunday September 20th at Front Porch Farm in Healdsburg. There will be many fun and informative workshops, including some for children, live music, farm tours, and lots of flowers. Please join us for the day! For more information, please talk to me or check out the lovely website : http://www.nbflowercollective.com/flower-fest/

This week's pick list:

• Tomatoes
• Zucchini and summer squash
• Cucumbers
• Onions
• Garlic
• Hot peppers
• Potatoes
• Celeriac
• Chard
• Beets
• Carrots
• Sweet peppers
• Melons
• Basil. dill, cilantro, and parsley
• Pick your own cherry tomatoes and tomatillos (located in the flower field)
• Strawberries

Tomato Beet Salad, adapted from marthastewart.com

1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper 

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Celeriac, Sweet Pepper, and Carrot Salad, adapted from nytimes.com
2 large celeriac
2  sweet peppers
2 large carrots
¼ cup red wine vinegar or balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons chopped chives
1 teaspoon chopped tarragon
2 teaspoons chopped parsley
½ cup olive oil
 Freshly ground black pepper to taste
1 tablespoon finely chopped parsley for garnish

Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
Wash, core and seed peppers and cut into very fine julienne strips.
Mix vinegar, lemon juice, mustard, chives, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.
Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.
To serve, drain off excess dressing, if any. 

Preservation

The time to preserve has come! When I just wrote preserve, the computer corrected my spelling to persevere which I thought was rather appropriate. Preservation does require perseverance but the rewards are worth the effort. To taste a bit os summer in the winter is delightful. We have an abundance of tomatoes and cucumbers. If you would like to preserve them, please do so! You can ask us at pick up for guidance on which produce to use and recipes, we will gladly help.

Teddy woke up with me both mornings this weekend to milk. I like having company on the slower weekend mornings, sharing the calm of the dawn hours when everyone is barely awake.  

This week's pick list:

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

Best Gazpacho, adapted from nytimes.com
About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

Coming home

We returned home from New Hampshire today, having spent most of last week there for Seth's brother's wedding. The farm did not seem to notice that we were gone; it was well cared for by the crew. While we had a lovely time visiting family, it is always comforting to be home. As we were driving down Spring Hill Road, Teddy was very excited to see cows again; his happiness echoing what we also felt.

The calves are escaping under the electric fence, which is not unusual. However, they are becoming more brazen in their actions and harder to deter. The ground is so dry it is difficult to keep the fence hot. Now that they have tasted freedom it is hard to convince them to obey. We will keep working in it though. 

We harvested the first dry beans last week. It is not the abundant crop that we had hoped but we are continuing to learn about production and harvesting as we struggle; I have faith we will succeed one day. The onions have started to senesce, the potatoes have almost all died back, and some of the winter squash is ready to harvest. It is hard to believe the time has come.

This week's pick list:

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

The New York Times featured smashed cucumbers salads this past week as being all the rage in the city. I was fascinated to learn of the technique as I have always struggled with cucumbers in salad. They never seem to blend well with other flavors. It seems that smashing them might by the answer! The technique that the recipes call for is a little complicated. While I am sure that letting the cucumbers marinate in salt and sugar and drain helps, I will probably try eliminating that step to see how important it is. Simply smashing the cucumber and using them immediately may be fine for me. Here is a link to the article: http://www.nytimes.com/2015/08/19/dining/cucumber-salad-recipes-smashed.html?ref=dining

Smashed Cucumbers with Cumin Tahini, adapted

from nytimes.com

 About 2 pounds cucumbers (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
 Kosher salt
 Raw or granulated sugar
 Freshly squeezed juice of 1 lime or lemon
1 large clove garlic, finely chopped
⅓ cup well-stirred tahini
1 tablespoon olive oil, more for cucumbers
¼ teaspoon ground cumin
¼ teaspoon oregano
1 tablespoon cilantro
2 tablespoons sesame seeds, for garnish

2 to 3 tablespoons sambal oelek or sriracha
 White vinegar

Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
Make the dressing: combine lime juice and garlic and macerate for 10 minutes. Add tahini and 2 tablespoons warm water and whisk well. Check the texture; you want a smooth, creamy liquid. If necessary, add more warm water and whisk more. Add olive oil, 1/2 teaspoon salt, the cumin and the oregano. Taste for salt and adjust the seasonings.
Make the chile vinegar, if desired: Place sambal in a bowl and slowly drizzle in white vinegar, stirring to loosen. Taste often and stop adding vinegar when mixture is tart and spicy, but not enough to make your eyes water.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add half the dressing, toss and taste. Keep adding dressing until cucumbers are well coated but not drowned.
Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, spoon a little chile vinegar around the edges and sprinkle with sesame seeds and cilantro.

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.