Saturated ground

The ground is soft and spongy, fully soaked with water. The dirt roads that we use daily are quite muddy. The springs are flowing freely again. The slow and steady rains seem to be truly replenishing the groundwater. With the warm sunshine yesterday, the young plants in the greenhouse seemed to grow overnight, just as they do in the spring. 

The new year is a time to evaluate the previous season, as well as to plan and dream for the coming one. There are many hours in the office: revising the planting schedule, ordering seed, and more.

The cows spent the last week in the barn, eating hay and allowing us to collect manure. They were relishing the fresh grass today. We continue to work on our small building projects: putting new doors on the grain barn and fixing up the egg room. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Pac Choy
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

The leaky cistern full of spring water, a lovely sight!

Pumpkin Pudding, adapted from nytimes.com

• 1 quart milk
• 6 tablespoons stone-ground yellow cornmeal
• ⅓ cup molasses
• ¼ cup honey
• 2 cups pumpkin purée, canned or made from 2 pounds fresh pumpkin (see below)           * make fresh pumpkin 1 day in advance if possible*
• 4 eggs
• ¾ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter
• ½ cup raisins (optional)

Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.

To make the pumpkin purée: Preheat the oven to 425 degrees. Cut pumpkin in half and scoop out the seeds. Place the pumpkin pieces on the baking sheet. Roast for 1 hour or until thoroughly tender. Allow to cool. Peel the pieces, and purée them in a food processor fitted with the steel blade. Place puree in a colander over a bowl and allow it to drain overnight in the refrigerator.

Advance preparation: You can serve this hot, at room temperature or even cold. It keeps for several days in the refrigerator.

Soaking rains

It appears that our first big storm will move through this week. So far the storms have been light and steady, with minimal flooding and time for the ground to absorb the moisture. This has been a welcome change from previous years when we have only had large storms. However, we do count on the large storms to replenish our ponds and thus allow us to irrigate in the summer. The ponds have filled some and with the fresh water, the ducks and other birds have returned. 

We have many building projects and equipment repairs to keep us busy when the weather is wet. We removed one bay in the CSA barn and added a picnic table for the winter. We will have paper and pens to keep young ones busy when it is wet outside. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Pac Choy
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Warm Beet And Pistachio Salad, adapted from saveur.com

• 6 beets, trimmed
• 1 1⁄4 cups orange juice
• 1 cup vegetable stock
• 1⁄2 cup red wine vinegar
• 1⁄4 cup honey
• Salt
• 2 tbsp. champagne vinegar
• Freshly ground white pepper
• 2 tbsp. olive oil
• 1 tbsp. thinly sliced flat-leaf parsley leaves
• 1⁄4 cup hopped pistachios

Put beets, 1 cup of the orange juice, stock, red wine vinegar, half the honey, and salt to taste into a small pot and bring to a boil. Reduce heat to medium-low; simmer until tender, 40–45 minutes. Cool, strain, and reserve cooking liquid.
In a bowl, whisk together champagne vinegar, 1⁄2 cup cooking liquid, remaining orange juice and honey, and salt and pepper to taste in a bowl. Peel and thinly slice beets; add to bowl. Let marinate for 2 hours at room temperature.
Before serving, simmer remaining cooking liquid in a small pot over medium heat to make a glaze, about 5 minutes. Set glaze aside.
With a slotted spoon, remove beets from marinade and place in a serving dish. Toss the beets with the parsley and olive oil. To finish, drizzle with glaze and sprinkle with pistachios.

Snow like frost

Even though the frost can cause damage on the farm, I still enjoy waking up to see everything glistening white as if it snowed. By midday the sun is shining and it is hard to believe everything was frozen that morning. Even though the days are short, you can still feel the power of the sun. The plants seem to perk up when the sun is out, especially after a frost. When it is cloudy, the growth seems to stand still. The moon has been lighting up the night sky and lingering in the mornings for a magical moonset and sunrise combination. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Pac Choy
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Gratin of Celery Root, adapted from nytimes.com

• 2 medium celery roots (about 2 1/4 pounds)
• 1 cup broth
• 1 cup milk
• 1 cup water
• 1/2 teaspoon each chopped rosemary and thyme About 1 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• ½ teaspoon freshly grated nutmeg
• ⅔ cup finely shredded cheese

Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
Combine in saucepan with broth, milk, water, herbs and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.

Clear and cool

The break in the rains allow us to return our focus to the fields, sneaking in jobs that might otherwise be difficult and giving the plants some attention. We are filling in the strawberry patch with the extra plants where some seedlings did not survive. Most have several leaves and are making their way out of the plastic. We hope to finish weeding and mulching the perennial flower beds, as well. 

The cows have finished grazing the hillside they were on and are now in the barn. We will move them across the farm midweek but for now we are happy to collect manure in the barn.

Our instagram and Facebook accounts are active again, saved by Brendan, one of our awesome crew members. Check out his post when you have a chance!

Pick List:

• Winter squash
• Radish
• Lettuce
• Parsnips
• Pac Choy
• Onions
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill and parsley

Butternut Squash Baked Risotto, adapted from marthastewart.com

2 tablespoons extra-virgin olive oil
1 onion, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups) 
4 cups broth
1 bunch kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving 

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Muddy footprints

With the cooler temperatures and minimal sun, the mud from the small storms and fog is staying, instead of drying up. I can't help but appreciate the mud, thankful for the moisture and hopeful for more. It signals a season change and reminds us to pay even closer attention to actions, where we drive, how we move the animals, and more.

We are making compost today, layering a pile with the straw pack from Stella's barn and vegetable waste. We also laid out straw on the ground where the chicken coop is parked. We plan to add more straw weekly, to absorb the manure and to protect the ground from their impact. When the rains come, we are inside the barns, cleaning beans, corn, and grain.

Pick List:

• Winter squash
• Radish
• Lettuce
• Parsnips
• Brussel Sprouts
• Pac Choy
• Onions
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

Collard Greens with Peanut Butter, adapted from saveur.com

• 2 lb. collard or turnip green leaves, roughly chopped (12 cups)
• 4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
• 1 medium yellow onions, roughly chopped
• 4 tbsp. red palm oil or vegetable oil

• 2 tbsp. tomato paste

• 1⁄2 cup natural peanut butter 
• Kosher salt and freshly ground black pepper

Bring 2 cups water to a boil in a large saucepan and season with salt. Add the collard greens, cover, and cook until the leaves are tender and wilted, about 5 minutes. Drain the leaves in a colander set over a bowl and reserve 1 cup of the cooking liquid. Place the leaves and reserved liquid in a blender, purée until smooth, and scrape the paste into a bowl.

 In a large saucepan, heat 2 tablespoons palm oil over medium-high. Add the chopped onion, chiles, and the tomato paste and cook, stirring constantly, until the onions are soft and lightly caramelized, 6 to 8 minutes. Reduce the heat to medium, and cook, stirring, until lightly caramelized, about 5 minutes. Remove the pan from the heat, stir in the puréed collard greens and peanut butter, and mash until evenly combined. Season the greens with salt and pepper and scrape into a serving dish.

Coq Au Vin, adapted from Joy of Cooking

• A broiler or roasting chicken
• 3 Tbs butter or olive oil
• 4 slices bacon or salt pork
• 1 onion, diced
• 1 sliced carrot
• 1 peeled clove garlic
• 2 Tbs flour
• 2 Tbs minced parsley
• 1 Tbs marjoram
• 1/2 bay leaf
• 1/2 tsp thyme
• 1 tsp salt
• 1/8 tsp freshly ground pepper
• 1 1/2 cups dry red wine or sherry
• Disjoint chicken. Use the back and neck for the stock pot.

Melt 3 tablespoons butter or olive oil over medium heat in a heavy bottom pan.
Add bacon, onions, and carrot, and brown lightly.
Remove vegetables and bacon and reserve to add in later. 
Brown the chicken legs and thighs in the same pan. Keep the chicken breasts to add in later.
Add the flour, herbs, salt and pepper to the pan. Stir to mix in.
Add the vegetables and bacon back in.
Stir in dry red wine or sherry.
Simmer the chicken legs and thighs over low heat until done or cook in the oven at 250 degrees, about an 1 hour. Keep it covered.
After an hour, brown the chicken breast in another pan and then add to the pot with the legs and thighs. Continue cooking until meat is tender. Remove from heat and let rest for half and hour before serving.

Broken pipes

Last week was clear and beautiful, but very cold. The thermometer outside our back door read 23 degrees Friday and Saturday mornings; it was probably 18 or 20 in the coldest, lowest spots on the farm. The chicken water bowls froze solid and we had several broken pipes to fix. We picked strawberries Saturday morning; they clearly had frozen as well. Their texture was just like defrosted strawberries. Most of the other vegetables seemed to have survived although it was drier than I expected. Everything needed to be watered. We covered the most sensitive crops but the fennel may be the one that we also should have protected. It will be curious to watch how everything grows now that the temperature has dropped so dramatically. 

While we have not had any large storms yet, I am certain they are on the horizon. We are pulling in the equipment form the field, cleaning the barnyard, and getting organized. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Parsnips
• Brussel Sprouts
• Kohlrabi
• Pac Choy
• Celery
• Onions
• Beets
• Turnips
• Radicchio
• Frisee
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

roasted squash and radicchio salad with buttermilk dressing, from nytimes.com

2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 tablespoon honey
1 ½ teaspoons kosher salt
¼ teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
⅓ cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
1 head lettuce, cored and shredded (4 cups)
⅔ cup chopped toasted pecans (see note)

Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
In a large bowl, combine radicchio, lettuce, squash, and pecans. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Tip

To toast pecans, heat oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.

On the hilltops

The warm spell of the past few days has kept the peas and strawberries producing, for which we are thankful. Today thought the weather seemed to turn towards winter.

With the sun setting earlier these days, we have been fortunate to witness the sunsets as we head inside for the day. The sky has been exploding with color. With the short week of Thanksgiving, we are mostly focused on harvesting food for all of our holiday tables. We are grateful for this land and for all that it has provided this weekend, as well as for the support of our crew and the community. We hope you have a delicious feast!

Pick List:

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

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell
• 2 cups pumpkin puree (see below for recipe)
• 2 eggs
• 1/2 cup milk
• ½ cup maple syrup
• 1 Tablespooon flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg and clove
• ¼ teaspoon salt

1. Preheat the oven to 350 degrees.
2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.
3. Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.

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

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.
2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.
3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.
4. Roast until very soft.
5. Remove skins and puree the pumpkin in a food processor.
6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.

I am excited to try this recipe as well!

Julia Child's Aunt Helen's Fluffy Pumpkin Pie, from nytimes.com

• 4 eggs
• 2 15-ounce cans (3 1/2 cups) pumpkin purée
• 1 cup light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
•  Kosher salt
• 3 tablespoons molasses
• 3 tablespoons bourbon or dark rum (optional)
• 3 teaspoons cinnamon
• 3 teaspoons ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup heavy cream
• ¾ cup milk, more as needed
• 2 unbaked 9-inch pie shells, or one 11-inch pie shell

1. Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
2. Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
3. In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
4. Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
5. Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Tiny sprouts

We woke up Sunday morning and it seemed as if the farm turned green over night. The combination of warmer days last week and the rain on Saturday night suddenly made all the tiny sprouts visible. We moved the laying hens to their winter spot on the top of a knoll behind the loafing barn. We hope it will be dry and not too windy. We tilled and seeded the new perennial beds, where we will plant asparagus, artichokes, and rhubarb this spring. The rest of the day we broke the garlic seed heads in preparation to plant them on Wednesday. 

Last week we sifted compost that we made last fall from Stella's bedding and vegetable scraps. We put it into large tote bags and plan to use it to make our own potting mix. 

Breaking garlic party

Pick List:

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

Sifted compost

Root Vegetable Slaw, from Jerusalem by Yotam Ottolenghi and Sami Tamimi

• 3 medium beets
• 2 medium carrots
• 1/2 celery root
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons olive oil
• 3 tablespoons sherry vinegar
• 2 teaspoon sugar or maple syrup
• 3/4 cup cilantro leaves, coarsely chopped
• 3/4 cup mint leaves, shredded
• 2/3 cup parsley, coarsely chopped
• 1/2 tablespoon lemon zest
• salt and pepper

Peel all vegetables and cut into matchsticks, or use a mandoline or food processor to cut them. Place all strips into a large bowl and cover with cold water. Set aside.

Place lemon juice, olive oil, vinegar, sugar or maple syrup, and 1 teaspoon salt into a saucepan. Bring to a gentle simmer stir until the sugar and salt have dissolved. Remove from heat.

Drain vegetables and transfer to a paper towel to dry them. Dry the bowl and replace the vegetables. Pour hot dressing over them, mix well, and leave to cool. Place in fridge for at least 45 minutes.

When ready to serve, add the herbs, lemon zest, and 1 teaspoon black pepper. Toss, taste, and add salt if need be. Serve with yogurt, sour cream, or creme freche on the side.

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.