Stormy Skies

The farm was full of families and friends this Saturday, making flower wreaths, picnicking on the grass, eating pumpkin pie, and simply enjoying the crisp fall day. The clear, sunny skies of Saturday led to a drizzly and wet Sunday. This morning there was a deafening downpour during breakfast, although it only lasted for a few minutes. The puddles are still a joy to see. So far, I have not observed the cover crop sprouting or new growth in the fields but I am hopeful with each new addition that the green will appear soon. 

The nights have turned much cooler; we had frosts in the fields all last week. There is blackened basil and green beans in the field and the growth of many of the plants has clearly slowed. Hopefully, the cold loving plants will sweeten and thrive as we move more into winter.

Pick List:

• Pick your own strawberries
• Winter squash
• Watermelon radish
• Lettuce
• Lettuce Mix 
• Spinach
• Pac Choy
• Peas
• Celery
• Onions
• Garlic
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

Grilled Radicchio with Creamy Cheese, from Bitter, by Jennifer McLagan

2 heads radicchio
Olive oil
Sea salt and freshly ground black pepper
2 1/2 ounces creamy cow’s milk cheese
2 teaspoons balsamic vinegar

Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.

Heat a gas grill to medium, or set a heavy cast iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes. Cut the cheese into pieces.

Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.

Soft ground

Last night's rain was just enough to soften the ground; each step sinking a little as you walk around. The first rain always seems to brighten the farm, wash off the dust, and freshen the air. We took advantage of the rain to prep the soil to plant strawberries and garlic. We hope to plant strawberries this week, while also preparing for the fall festival. We organized all the flowers for the wreaths this morning and practiced our wreath making skills. 

The strawberries are now pick your own. There are still many berries in the field and we welcome you to pick them. We will be ready to show you the way tomorrow. Thank you to the crew for keeping us in bountiful supply of strawberries for many months. 

Pick List:

• Pick your own strawberries
• Winter squash
• Watermelon radish
• Lettuce 
• Tatsoi
• Kohlrabi
• Peas
• Scallions
• Celery
• Onions
• Garlic
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro

Spicy Pan-fried Noodles, adapted from nytimes.com

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
¼ teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups tatsoi
1 cup peas
1 to 2 teaspoons sriracha or other hot sauce, or to taste
 Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, tatsoi, peas, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Hoping for rain

There is rain in the forecast which is incredibly exciting even if it seems unbelievable today in the bright sunshine. Even though the predicted totals are small, any moisture will be a blessing. I have been so grateful each morning for the heavy fog and the thick dew that has covered everything. The flowers seemed to come to life again with the overnight moisture, even though we stopped watering a few weeks ago. 

We are seeding as many of the open fields as possible before the rain. We will also finish transplanting the perennials, plant garlic, and flower bulbs. The National Sustainable Poultry Conference is being held in Petaluma at the Seed Bank this week. They are also hosting a dinner here on Tuesday night. 

This week's pick list:

• Sunflower heads
• Strawberries
• Winter squash
• Watermelon radish
• Lettuce 
• Spinach
• Kohlrabi
• Peas
• Scallions
• Fennel
• Onions
• Garlic
• Daikon Radish
• Beets
• Hakeuri Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Basil. dill, cilantro

Caramelized Fennel with Goat Cheese

• 3 to 4 fennel bulbs
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 tablespoons sugar
• 1 teaspoon fennel seed
• salt and pepper
• 1 garlic clove, crushed
• 3/4 cup roughly chopped dill
• 5 oz chevre
• grated zest of one lemon

Cut each fennel bulb lengthwise into 1/2 inch slices.

Melt half of the butter and olive oil in a large frying over high heat. When the butter starts to foam, add a layer of fennel. Do not crowd it in the pan or move it around, allow it to slightly brown, about 2 minuted of cooking time. Turn it over and brown the other side. Cook the rest of the fennel in the same manner.

Once all of the fennel has been seared, add the sugar, fennel seeds, garlic, salt and pepper to the pan. Fry for 30 seconds, then return all the fennel slices to the pan and caramelize them gently for 1 to 2 minutes. Remove from the pan.

 To serve, toss the fennel in a bowl with the dill. Taste and adjust seasonings. Arrange in a serving platter  with dots of chèvre. Finish with a drizzle of olive oil and a scattering of lemon zest.

Bare soil

We are working to till the last of the fields so that we can plant cover crop next week. The irrigation lines have been pulled from the flower field. Next we will dig the dahlia tubers and transplant the perennials to the new beds. As soon as we finish that we will mow the field. I am always sad to mow the flowers even if they are no longer producing many blooms. There is still so much wildlife activity in there that I hate to take it away. The vegetable fields usually are a relief to mow. Instantly the weeds disappear, you can begin to forget the failures, and plan for next year. 

We have almost completely planted the winter garden and now we need to focus on weeding it. There are already too many weeds and you can feel the change in the soil towards winter. It is denser and harder to pull the weeds. Hopefully, we can tackle them now so that it is not too big of a struggle for the rest of the time.

This week's pick list:

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

Green Minestrone, adapted from savuer.com

1 cup pasta
5 tbsp. olive oil
1⁄2 cup thinly sliced shallots
1 clove garlic, thinly sliced
2 cups finely diced carrot
1 cup finely diced kohlrabi
1 cup finely chopped leek
1 cup finely diced fennel
4 cups stock
1⁄4 cup peas or sliced snap peas
6 large green olives, pitted and roughly chopped
1 cup plain cashews
5 oz. spinach
2 cups packed basil leaves
5 tbsp. toasted almonds
Toasted country bread, for serving

In a medium saucepan of boiling, salted water, cook the pasta, stirring, until al dente, about 4 minutes. Drain the pasta and keep warm. Return the empty pan to medium heat, and add 2 tablespoons olive oil. Add the shallots and carrots and cook, stirring, until soft, about 5 minutes. Stir in the kohlrabi, leek, garlic, and fennel. Season with salt and pepper and cook, stirring, until slightly softened, about 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the reserved pasta along with the peas and olives and cook until warmed through, about 2 minutes more.
Make the cashew cream: Soak cashews with 3⁄4 cup boiling water in a blender until the water cools to room temperature, and then purée until silky smooth.
Make the pesto: In a blender, combine the spinach with the basil, almonds, and the remaining 3 tablespoons olive oil. Purée into a smooth pesto and then scrape the pesto into the soup and stir until evenly combined. Ladle the minestrone into bowls and serve with toasted bread and cashew cream on the side.

Potato Harvest

We are digging all the storage potatoes today. It seems odd to be doing a quintessential fall task on such a hot day. We planted the potatoes in our richer clay soil and it is testing our equipment to dig them out. Next year, we will plant them in the sandier soil in hopes for an easier harvest. Once the potatoes are out of the ground, we will clean out the field, spread it with compost and disc it to prepare a seed bed. This is the last field that needs to be prepped for its winter cover crop. We are still working to disc next year's grain ground which will also be cover cropped. Next year we are hoping to grow even more wheat, as well as begin to grow our own chicken feed.  

This week's pick list:

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

Pickled French Fries, from bonappetit.com

*This is definitely an involved recipe. I couldn't resist as I love the flavor of salt fermented sauerkraut and pickles and imagine these fries would be delicious. 

• 5 Tablespoons kosher salt
• 3.5 lbs large potatoes, cut into 1/4" thick sticks
• 4 leaves cabbage
• Rice bran, grapeseed oil, or whichever oil you prefer for frying (about 6 cups)

Combine 5 tablespoons salt and 8 cups of water in a large pot, stirring until salt dissolves. Add potatoes and cabbage, cover, and put in a cool, dark place for 4 to 6 days. The longer the potatoes sit, the funkier the flavor will be. 

Drain and pat potatoes dry. Discard cabbage leaves.

Fit a large pot with a thermometer and pour in oil to measure 3" up sides of pot. Heat oil until thermometer reaches 325 degrees. Working in batches, fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or slotted spoon, transfer potatoes to paper towels to drain when done.

Heat oil until thermometer measures 375 degrees. Working in batches again, refry potatoes until crisp and lightly browned on the edges, about 1 minute. Transfer to fresh paper towels to drain. Lightly sprinkled with salt as the brine already makes them somewhat salty. 

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.