Full fields

The fields are rapidly filling as we near the end of our planting frenzy. The color patterns on the farm are starting to switch as the pastures lose their green and the fields turn from the brown of open earth to lush green of irrigated vegetables. The pastures have turned more slowly this year it seems. The light brown color crept in around the same time but the green has lasted longer as well, although that may change this week with the warmer temperatures. Those warm temperatures should help the plants to grow rapidly.

This week's pick list:

• Carrots
• Tokyo bekana
• Scallions
• Pac choy
• Kohlrabi
• Chicories
• Kale
• Arugula

A little breeze

The baby chicks are settling into their new home. Teddy is certain that he needs to check them hourly, as well as pet them constantly. They are quite entertaining to watch; just eating, drinking, and resting. They grow so quickly; in one day of being here they changed, their wing feathers already becoming apparent. 

The young plants in the field are growing rapidly, and we are adding more to the fields each day. Last week was a wild ride for all the new plants, hot, windy and cold in a short window. It is painful to look at the tiny plants in the wind, almost laid over by the strength of it. Still they do survive and flourish. 

Pick list:

• Carrots
• Spinach
• Arugula
• Green garlic
• Scallions
• Fennel
• Chicories
• Lettuce

Brown Rice, Sesame, Spinach, and Scallion Pancakes, from nytimes.com

• 1 ½ cups (200 grams) whole-wheat flour or whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon turmeric
• 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
• 2 eggs
• 1 cup buttermilk
• 1 cup milk
• 2 tablespoons olive oil
• 1 ½ cups (300 grams) cooked brown rice
• 1 bunch scallions, sliced
• 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
• 2 ounces (1/2 cup) crumbled feta
• Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds

In a separate bowl, beat the eggs and whisk in the buttermilk, milk and olive oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Open ground

We are working hard to get seeds and plants in the ground; to break new ground for more seeds and plants, and to even start looking ahead towards the winter ground which seems so far away. It is both overwhelming and exciting to look at the plants in the hoop house and to know that everything should be planted right now, plus there are plenty of plants in the greenhouse to follow. The flower garden pathways are seeded with clover and many of the beds are planted. The onions are going in this week, as well as peppers and eggplants. New chicks are arriving to eventually replace the old flock. The cows have eaten their way through all the cover crop and are soon to be back on grass. There is an abundance of activity!

This week's pick list:

• Lettuce
• Greens
• Radish
• Green garlic
• Fennel
• Chicories
• Scallions
• Eggs

Momofuku's Soy Sauce Eggs, from food52.com

• 6 tablespoons warm water
• 1 tablespoon sugar
• 2 tablespoons sherry vinegar
• 3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
• 6 large eggs
• Maldon or other flaky salt, for serving
• Black pepper, for serving
• In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce. 

Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper. 

Plants in the ground

The transplanter is back in action, as well as the seeder. The days are filled with plants and seeds being put in the soil. The beds that we seeded last week have germinated and we can't wait to be harvesting them soon. 

The rain last week came perfectly during lunch break. The fields were so saturated that we were back to planting by hand. It was amazing to see how quickly the ground became saturated and muddy again, but then also how fast it dried. What a pleasant surprise it was! Luckily for us, the hail did not cause any damage. 

This week's pick list:

• Lettuce
• Chicories
• Greens
• Cilantro
• Fennel
• Green garlic

Herbal Rice Salad with Nuts, adapted from 101cookbooks.com

• 4 cups cooked rice, room-temperature*
• 1 cup toasted coconut
• 1 cup chopped, toasted peanuts or almonds
• 2 large handfuls of coarsely chopped herbs, such as mint, cilantro, and sorrel
• 2 green garlic, halved and thinly sliced
• 2 tablespoons fresh lime juice, or more to taste
• fine grain sea salt, to taste
• 1 cup plain yogurt

Ideally, you're going to want to toss this salad, just before serving. It keeps the herbs bright, and green. Macerate the green garlic in the lime juice for 10 minutes. In a large bowl, combine the rice, coconut, nuts, and herbs. Pour on the lime juice and garlic, and season with salt. Toss again. Whisk the yogurt, and drizzle generously over the salad.

May Day

We hope you can join us this Saturday from 10 am to 2 pm to celebrate the beginning of May and the start of the growing season!

The list of crops to be planted is long, and overwhelming at times but we are grateful for the spring energy and excitement to keep us going. Every task seems to take longer in the beginning of the year as we remember all the steps and find our groove again. While it feels as if everything needs to happen right now, I try to practice my patience and to remember that soon enough it will all be in the ground. 

This week's pick list:

• Lettuce
• Chicories
• Fennel
• Green garlic
• Chard
• Ciltantro

Creamy Cilantro Dressing, adapted from thekitchn.com

1 cup loosely packed cilantro, roughly chopped
1/2 cup sour cream
2 tablespoons fresh lime juice (about 1/2 lime)
1 green garlic, thinly sliced
1/2 cup olive oil
2 teaspoons sherry vinegar
1/2 teaspoon salt
A few grinds of freshly ground black pepper
Water, to thin

Purée all ingredients in a blender or food processor until well-combined and smooth. If the dressing seems thick, drizzle in water a tablespoon or two at a time with the blender running until thinned to the point where you like it. Taste and add additional salt and pepper if necessary.

Sea of green

We are looking forward to putting seeds and plants into the tilled field this week, to start the rhythm of tending plants and growing food again. We are slowly working through the fields, opening new ground daily. The spring winds seem to have arrived; they are wearing on both humans and plants but at least the breeze helps to keep the flies away from the cows. It is difficult to watch the young plants being almost flattened to the ground; the newly planted artichokes were struggling to stay upright. Still we know they will be fine. 

We are swimming in grass at the moment; the cows could almost graze everywhere right now. The recovery time for the grass to regrow is so short. And yet, you also know how short this moment is, too soon the regrowth will drop off, but it is wildly abundant right now.

This week's pick list:

• Lettuce
• Pea shoots
• Chicories
• Fennel
• Green garlic
• Chard
• Strawberries
• Dahlia tubers

Grilled Chicories with Feta and Honey, adapted from food52.com

• 1 head of escarole, castelfranco, or radicchio, cut in half lengthwise with stem intact
• 1 teaspoon olive oil
• 1 ounce feta cheese, crumbled
• 8 walnut halves, chopped
• Honey to taste
• Wash the chicories thoroughly, making sure to get between the leaves to rid them of any sand. Shake off most of the water, and sprinkle with salt and pepper.

Add olive oil to a large saute pan over medium high heat. Once hot, place the escarole in the pan and sear for about 30-40 seconds on all sides until all leaves are slightly wilted.
Transfer the escarole to a plate, top with feta cheese, walnuts and drizzle with honey. Serve right away.

Animals in hiding

All the animals are grazing the cover crops, which are so tall you can barely see them. Stella and the sheep have been in the flower field, which we will mow and till tomorrow while the cows are in the soon to be wheat field. We tilled the first two acres this weekend. Now this week we are prepping irrigation and the tractors to be ready to plant soon. 

We are including dahlias in the share this week. They will be large clumps of undivided tubers, basically one plant that we dug up lat fall. The variety is black satin. As they multiply each year, we have too many to plant and manage in the flower field! 

This week's pick list:

• Lettuce
• Chicories
• Mini Fennel
• Green Garlic
• Chard
• Strawberries
• Sonora Wheat
• Dahlias

Lemon Balm Panna Cotta, adapted from nytimes.com

2 cups gently packed lemon balm leaves and small stems
3 tablespoons fresh lemon juice
½ cup sugar
 Pinch of salt
1 ¼ ounce envelope unflavored gelatin
1 ½ cups heavy cream
1 ½ cups whole milk

Lightly oil six 8- or 12-ounce ramekins. Place lemon balm in a mixing bowl and sprinkle with lemon juice, sugar and salt. Stir to combine, and allow to sit for 20 minutes. Meanwhile, place 3 tablespoons cold water in a small bowl and sprinkle with gelatin; allow to soften for 10 minutes.
Add cream to lemon balm and stir, gently crushing leaves. In a medium saucepan, heat milk just until steaming, then add gelatin mixture and remove from heat. Stir until gelatin is dissolved, about 2 minutes.
Place a fine-mesh strainer over saucepan, and pour in lemon balm mixture. Press hard on leaves to strain out all the liquid, then discard leaves. Stir liquid, then distribute evenly among ramekins. Place in refrigerator until chilled and solid, at least four hours. After 4 hours, ramekins may be covered and refrigerated for up to 2 days.
To serve, dip each ramekin in hot water and invert to release panna cotta onto a plate. Serve immediately.

Time to till

The ground is drying out and we will be tilling soon. We will graze the cows through first to eat as much of the cover crop as possible, then mow and till behind them. We are looking forward to getting into a planting rhythm and to be immersed abundant growth again. The gentle rain this weekend helped to slow the drying process and feed the young transplants in the field.

There seems to be a new calf every day. At first they hide in the tall grass and are impossible to see but soon they will be running circles around the rest of the herd.

This week's pick list:

• Lettuce mix
• Chicories
• Mini fennel
• Green garlic
• Potatoes
• Celeriac
• Chard
• Strawberries

Maple Custard

• 2 1/2 Cups milk
• 1/2 Cup maple syrup
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt

Preheat oven to 325 degrees.

Whisk the eggs well, then add the rest of the ingredients. Strain into a greased baking dish that will fit into another pan to create a water bath. Fill the other pan enough water to go halfway up the side. 

Bake until firm, about 40 to 60 minutes.

Birds in the willows

We are looking forward to hosting our first All Member Meeting in the CSA barn this Wednesday April 6th at 6:30 pm to discuss the 2016 share and to hear your feedback.

The cows have begun to calve; there are now 3 young ones in the field but many more to come. We have a new Tunis ram on the farm and soon hope to integrate him into the herd. With the wind and sun, the fields seem to be drying it out quickly. However, we dug around in our sandiest soil today and it is still far too wet to till. We are anxious to open up the ground but we have definitely learned to be patient. Tilling too early will only cause us more problems. 

The willows around the irrigation ponds are growing and spreading, which I am happy to see. When I went closer to get a better look at them, I was amazed to see how many birds were nestled in the small patch.

This week's pick list:

• Lettuce
• Green onion
• Green garlic
• Potatoes
• Celeriac
• Chard

Potato, Leek and Celery Root Soup with Orange Crème Fraîche
Adapted from  Fields of Greens
 
6 cups vegetable or chicken stock
2 medium-size celery root bulbs, about 2 pounds, peeled and diced  
1 pound potatoes, peeled and diced
1 t. salt
pepper  
1 bay leaf
1 tablespoon olive oil
1 tablespoon unsalted butter
2 green onions, cut in half lengthwise, thinly sliced, and washed
2 green garlic, cut in half lengthwise, thinly sliced, and washed
1/2 teaspoon salt
1/4 cup dry white wine
2 tablespoon cream
1/2 cup crème fraîche[sour cream with a little buttermilk or yogurt will do in a pinch]
2 tablespoons fresh orange juice
1/4 teaspoon minced orange zest

Put 4 cups stock, potatoes, celery root, salt, pepper, and bay leaf in pot and simmer for 30 minutes, until vegetables are very soft. 

While potatoes and celery root are cooking, heat olive oil and butter in frying pan. Add the green onions and green garlic, salt, and a few pinches of pepper. Saute over medium heat until they begin to soften, about 3-4 minutes. Cover pan and lightly steam for about 10 minutes. Add the wine and simmer uncovered until the pan is almost dry.

Remove bay leaf from the potato and celery mixture.  Add the onions and garlic to the potatoes and celery, and blend in a food processor. Return to pot, add 1-2 cups stock if need be to reach the desired consistency. Season with salt and pepper to taste. Add the cream just before serving.

Combine the crème fraîche, orange juice, and orange zest. Garnish each serving with a swirl of the orange crème fraîche.
 

Cool mornings

The wildflowers are blooming in the fields. What a treat to see the tiny lupines and delicate tidy tips peaking out amongst the grass. The grass might be doubling in size daily; it seems that you graze Stella and the sheep in one place, then turn around and it has regrown. It is a wonderfully abundant feeling to have plenty of lush green grass to feed everyone. Today I felt as if each time I looked at the cows, they were lying down, fat and happy. I do wish the vegetables were growing as quickly, but unfortunately they do not thrive as much in the cool, wet soils of spring.

Still we are planting by hand into the field this week, as well as seeding a large round of succession crops in the greenhouse. The onions and peppers are germinating in the greenhouse, which we have been keeping as toasty as possible with the cool mornings. Now that the puddles are gone, we can mow the perennial and herb gardens. 

This week's pick list:

• Celery
• Green onion
• Green garlic
• Potatoes
• Celeriac
• Chard
• Sonora Wheat

Egg Lemon Soup, adapted from nytimes.com

2 quarts water
3 stalks green garlic
 Salt and freshly ground pepper
½ cup long grain rice
2 eggs
¼ to ⅓ cup lemon juice (to taste)
2 tablespoons chopped fresh herbs (such as mint, sorrel, or marjoram)
Handful of swiss chard leaves, thinly sliced

Begin by making a garlic broth. Cut of the green tops of the garlic and set aside the white bottom stem. Cut the leaves into big 1 inch slices. Place in a pot with the water and bring to a simmer. Simmer for 10 minutes and then remove from heat. Let the broth cool and continue to infuse flavor for another 30 minutes, then strain. The broth can be made in advance.
Bring the garlic broth to a simmer and season as desired with salt and pepper. Thinly slice the white stems of green garlic and add to the broth. Add the rice and simmer until tender, about 15 minutes.
Beat the eggs in a small bowl and whisk in the lemon juice.
Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the herbs, chard, and mix well, then serve.

Hidden puddles

The grass is so tall now that when you look out at the fields you see very few puddles, but there are so many more just underneath the green grass. When you walk the fields, you can feel the smallest elevation change, where the valleys are still full of water but the higher areas are drier. While nothing in the field loved being soaked again last week, the plants are also clearly growing rapidly with the warm temperatures. They have yellowed outside leaves but nice dark green centers. Now that the equinox has passed, it does feel as if the growth is about to explode. 

Now that the rain has passed, we are hoping to be out in the fields by the end of the week to put in the transplants that are waiting in the greenhouse. As well, we are fine tuning our seeder so that our direct seeded crops can be successful and more plentiful in the coming season. 

This week's pick list:

• Celery
• Green onion
• Green garlic
• Potatoes
• Celeriac
• Chard
• Sonora Wheat

We are including Sonora wheat berries in the share this week. They have incredible flavor and are a beautiful light colored wheat. 

Whiskey & Wheat Berry Salad Recipe, adapted from 101cookbooks.com

1 pound wheat berries, cooked*
3/4 cup golden raisins
1/2 cup whiskey
1 tablespoon maple syrup
5 ounces goat cheese
1/3 cup olive oil
1 tablespoon lemon juice and zest of the lemon

1 tablespoon each thinly sliced green garlic and green onion
fine grain sea salt
1 cup pinenuts, toasted
large handful each of chopped mint and sorrel leaves

Place the raisins in a small bowl, add the whiskey and maple syrup, and let soak for a couple hours (or overnight). When the raisins are done soaking, drain off (and save) the leftover whiskey. You'll use it in the dressing.

Cook the wheat berries and set aside.

Macerate the green onion and garlic in the lemon juice and zest for about 5 minutes. Whisk in the olive oil, 3 tablespoons of the whiskey (leftover from soaking the raisins), and a couple pinches of salt. 

While the wheat berries are still warm, drain them and then toss them in a bowl with the dressing, raisins, herbs and a few more pinches of salt. Just before serving, sprinkle with goat cheese and pine nuts, toss once or twice and serve. You can let the wheat berries marinate in the dressing for a little while before adding the goat cheese and pine nuts, if you wish.

Makes a party or potluck-sized salad.

*To cook wheat berries: Combine the pound of wheat berries with about 8 1/2 cups of water and 1 tablespoon of salt in a large saucepan over medium-high heat. Make sure there is plenty of water in the pan to cover the wheat. Bring to a low boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so, stirring every so often to ensure even cooking. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Let cool in their liquid while you prepare the dressing. 

Many seeds

I looked back at our records from last year and saw that we first planted in the field on April 3rd. That is hard to imagine right now with how wet the fields are! Still, after this last storm I do feel fully replenished, grateful that we have had rain slowly and steadily for the whole winter. Now that the sun is shining again, we are anxious to be out in the fields and soaking up the warmth. We are soaring many seeds this week, including onions, peppers, and eggplant, wrapping up winter projects, and hoping to get in the fields.

This week's pick list:

• Celery
• Green onion
• Green garlic
• Beets
• Turnips
• Potatoes
• Celeriac
• Chard
• Parsley

As the weather warms and I am yearning for fresh green flavors, I am excited to see the perennial herbs coming to life around the CSA barn. I am adding fresh mint to everything and relishing in the bold flavors that the herbs provide.

Mint Chimichurri Recipe, adapted from simplyrecipes.com

1 green garlic, roughly chopped (about 2 teaspoons)
1 cup fresh mint (spearmint) leaves, packed
1 cup fresh Italian parsley leaves, packed
2 Tbsp red wine vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
6 Tbsp olive oil

Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.

Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.

Will keep for several days in the refrigerator.

Rainy day chores

The peach tree outside our window is blooming and I can't help but stop and stare at it each time I pass by. When we first moved here, it was rather small, covered in blackberries and hidden by other plants. We were not sure it would survive but it also seemed as if it had been here a while, so it is lovely to see it thriving.

With the heavy rains of the weekend, most of our tasks are focused in the barnyard again: tuning equipment, building more wood flats to start seeds, and finishing our renovation of the old office into our egg washing room. We hope that the small plants out in the field will weather the rain and continue to grow when the sun returns!

This week's pick list:

• Celery
• Green onion
• Beets
• Turnips
• Potatoes
• Celeriac
• Chard
• Parsley

Check out the sorrel in the herb garden!

Sorrel Soup, adapted from ediblecommunities.com

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, peeled and diced
• 2 cups water or broth
• 2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)
• 1-2 cups milk
• Salt and pepper to taste
• Pinch of nutmeg, optional
• Dollop of crème fraîche or sour cream, optional

Heat the butter in a soup pot. Add onion and potato, season with salt, and sauté over medium-high heat until lightly browned, about 5-8 minutes. Add water or broth and simmer until the potatoes have softened. Add the sorrel and return to a simmer. Once it is simmering again, remove it from the heat, put the lid on, and let it sit for 5 minutes.

Puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one cup of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of crème fraîche or sour cream, if you wish.

No CSA Pick Up this week!

We hope you have a lovely week! We will see you next week!

Beginning of spring

The cows crossed the driveway today and are grazing in the flats again. Even though it is still a little damp, we will move them through quickly to reduce any compaction. Stella and the sheep are starting to have plenty of areas to graze in the barnyard; we are on the verge of having plenty of grass but we are not quite there.

In the greenhouse we are seeding perennial flowers. We are also weeding the greenhouse itself and hoping to dry it out some; it is too humid and causing some disease to occur. If the warm continues, we hope to mow the herb garden and to clean up the beds; many of the plants have reappeared after their short winter rest.

This week's pick list:

• Celery
• Fennel
• Radish
• Beets
• Turnips
• Potatoes
• Celeriac
• Chard
• Parsley

Check out the sorrel in the herb garden!

Jane Grigson's Celery Soup, adapted from food52.com

Serves 4, 6 if the rest of the meal is fairly copious

• 1/2pound celery, chopped (outside stalks or celeriac -- about 2 cups)
• 1/2cup chopped onion
• 1/2cup diced potato
• 6tablespoons butter
• 4cups turkey, chicken, or vegetable stock
• 1/2 to 1cups milk (optional)
• Large handful of parsley, finely chopped
• 2 1/2tablespoons cream
• Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don't let the vegetables brown. Add stock or water. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.

Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper, and parsley.
Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.

Time to plant

As the break in the rain has continued and grown, we keep expanding our planting plan, hoping to get as much in the ground as possible. Still, it is too wet to bring in the tractor so we are moving at a slightly slower pace. It feels good to work in the fields and to have our hands in the soil again. 

When I read last week's post again today, I had to laugh. "A warm spell" sounds so mild compared to what the weather was today. It was hot; almost like summer. I can't say that I did not enjoy it but it is a sharp contrast to just a few weeks ago.

This week's pick list:

• Kale
• Celery
• Fennel
• Radish
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Chard
• Parsley

Check out the sorrel in the herb garden!

Spicy Roasted Daikon "French Fry", adapted from cookingontheweekends.com

¼ cup grape seed oil
1½ teaspoons chile paste (I like Sambal Oelek)
1 teaspoon Tamari or soy sauce
½ teaspoon freshly grated ginger pulp
½ teaspoon maple syrup
½ teaspoon sea salt
5 cups peeled, sliced Daikon radish (see instruction no. 2. for instructions)

Preheat the oven to 475 degrees F, and adjust a rack to the center.
Cut the daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the daikon slices to a baking sheet and set aside.
In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, maple syrup, and salt.
Drizzle this over the daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
Place the baking sheet in the preheated 475 degree F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)

A warm spell

When I headed to the office this morning, the sky was full of stars. There was a nice cool breeze but the air was warm; it felt like a shift had happened. The narcissus we planted around the office all seemed to bloom over the weekend. Still, when I walked through the field, looking at the all the plants, it seemed as if they had just awoken. I realized how truly soaked most of them were. And yet, I know that even though the warm spell will end, the days are growing longer, and we have just started the slow march towards spring, and eventually summer.

This week's pick list:

• Brussel sprouts
• Celery
• Kohlrabi
• Radish
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Chard
• Dry Beans
• Parsley

Celery Root Anna, adapted from epicurious.com

• 4 bacon slices (about 1/4 pound), optional
• 1 tablespoon unsalted butter
• a 1 1/2-pound celery root (sometimes called celeriac)
• 6 tablespoons freshly grated Parmesan
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped drained Kalamata or other brine-cured black olives
• Preheat oven to 400° F.

Cook bacon until crisp and crumble. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.
With a sharp knife peel celery root and, using a mandoline or other manual slicer, cut crosswise into 1/16-inch-thick slices. Arrange 1 slice in center of skillet and arrange one layer of slices around center slice in a concentric circle, overlapping them slightly. Lightly brush layer with some of melted butter (being careful not to move slices) and sprinkle with one third bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice but reverse direction of slices each time so that layers are even. Add one more layer of celery root. Brush top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme. Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes. Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.

Bright green

Several days of blue skies and sun have begun to shrink some of the puddles and to dry out the fields a little. Last week we were able to pull out old plants by hand and to then directly transplant some new starts. It was quite a muddy process but we are hopeful that they will grow well. We made another batch of potting mix using our own compost. The starts we have begun in the greenhouse with our mix seem to be doing well. When we work with our own mix, the difference in how it feels in our hands and how is smells is remarkable; it is soft and fluffy. Our big project this week is to plant asparagus. It will take several years for it to produce an abundant amount but it is worth the wait.

This week's pick list

• Brussel sprouts
• Celery
• Kohlrabi
• Radish
• Lettuce
• Escarole
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Tourte Aux Bettes, adapted from nytimes.com

THE PASTRY:

2 cups unbleached flour
½ teaspoon salt
½ cup water
½ cup extra-virgin olive oil

THE FILLING:

1 pound swiss chard leaves, or substitute spinach
 Salt and pepper to taste
3 large eggs
1 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.
Place the chard in a large, shallow frying pan and season with salt and pepper. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended. Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.
Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Remove from the oven to cool. Serve at room temperature.

PREPARE THE PASTRY:

Combine the flour and salt in a medium-size bowl. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 1/2-inch metal tart tin with a removable bottom.

PREPARE THE FILLING:

Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and chop them, in several batches, in a food processer.

Water everywhere

The rains last week definitely pushed us over the hump of plenty of water. There are puddles everywhere and the fields are quite flooded. The ponds are full and overflowing. We are hopeful for a little sun and drying weather this week, maybe we can sneak in and weed or pop some plants in the ground. Who knows if they will be able to grow but we have beautiful starts ready in the greenhouse.

The list of winter projects is shrinking and growing at the same time; as we finish one task, we think of another that would be great to accomplish. 

This week's pick list

• Brussel sprouts
• Leeks
• Celery
• Kohlrabi
• Radish
• Lettuce
• Cabbage
• Escarole
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Japanese Root Vegetable Stew, adapted from nytimes.com

• 10 to 12 dried Japanese or Chinese shiitake mushrooms (about 1 1/2 ounces)
• 1 piece kombu, about 7 by 3 1/2 inches
• 1 pound bone-in chicken thighs (2 to 3), skins removed if you prefer (or substitute bone-in breast meat), optional
• 4 ounces celery root or potato, peeled and cut into 1-inch pieces
• 4 ounces daikon or other radishes, peeled and cut into 1-inch pieces (or use kohlrabi)
• 4 ounces carrots peeled and cut into 1-inch pieces
• 1 cup sake
• 2 ½ tablespoons Japanese soy sauceor tamari, more to taste
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• 4 ounces turnip or winter squash, peeled and cut into 1-inch pieces
•  Rice wine vinegar, to taste
•  Ground sansho pepper, shichimi togarashi or good smoky chile powder, for garnish

In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
Remove chicken from the pot and set aside. Add turnip to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

Moments of sunshine

Rain seems to be the dominant forecast these days, which we do truly need. We certainly have plenty of puddles in the field, but no damage so far, for which we are grateful. It is a pleasure to see the drainages flowing and to hear running water on the farm. When the sun does appear, the new green and other colors shine through.

We started divide dahlias this week, rather than waiting until right before we plant them. It is always a huge task and better to do slowly than in a rush. The tubers are quite a puzzle: all grown together and requiring patience to tease them apart. We also cleaned the flower seed that we saved from last year. The greenhouse is filling up with plants, some ready to go into the field soon. Hopefully we will get a small break in the rain so that we can get them in the ground.

As we complete each small building project, the area on which we have worked, is refreshed and looks tidier. It is satisfying to have the time to get organized and cleaned up.

Pick List:

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

Bubbles and squeak, adapted from epicurious.com

• 1 lb potatoes, peeled and cut into 1 1/2-inch pieces
• 6 tablespoons unsalted butter
• 1 lb cabbage, cored and thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.