Happy Halloween

We enjoyed a break in the rain yesterday to walk to the pond and visit with the cows. As we wait for the fields to dry, we are working to plant garlic and strawberries, as well as harvesting roots.

We hope you can join us for our harvest festival this Saturday from 11 to 3! 

This week's pick list:

• Cabbage
• Pac Choy
• Carrots
• Fennel
• Scallions
• Sweet Peppers
• Peas
• Celery
• Beets
• Radish
• Turnips
• Winter squash
• Chard
• Potatoes
• Kale
• Collards
• Onions
• Parsley 
• Pick your own strawberries and flowers.

Celery Toast, from nytimes.com

• 2 slices bread, 1/2-inch thick
•  Sweet butter
• 4 ounces blue cheese, sliced, divided evenly between two toasts
• 1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias
• 2 scallions, thinly sliced on bias all the way up from the white through the green
• 1 large clove garlic
•  Extra-virgin olive oil
•  Lemon juice
•  Kosher salt
•  Several grinds black pepper

1. Toast the bread to golden. Butter generously, “wall to wall.” Lay cheese slices on top of buttered toast, neatly, evenly.
2. In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
3. Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
4. Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.

Changing to green

There are green sprouts of grass and other plants popping up everywhere. Each day it seems as if it grows and you can see it more. It is a joy to see the change. The slow rain coming in waves with a warm spell in between is nearly perfect. 

We are working steadily to get the final crops planted and the rest of the roots harvest, while continuing to disc the fields in preparation for the cover crop. 

This week's pick list:

• Cabbage
• Pac Choy
• Carrots
• Fennel
• Tomatoes
• Sweet Peppers
• Peas
• Celery
• Beets
• Radish
• Turnips
• Winter squash
• Chard
• Potatoes
• Kale
• Collards
• Onions
• Parsley 
• Strawberries
• Pick your own strawberries, flowers, frying peppers, cherry tomatoes, and tomatillos

Rice and Smothered Cabbage Soup, from food52.com

• The Smothered Cabbage, from below
• 3 cups homemade meat broth (we used beef here, but chicken is also good), or 1 cup canned beef broth, diluted with 2 cups water
• 2/3 cup rice, preferably Italian Arborio rice
• 2 tablespoons butter
• 1/3 cup freshly grated parmigiano-reggiano cheese, plus more for serving
• Salt
• Black pepper, ground fresh from the mill
• Put the cabbage and broth into a soup pot, and turn on the heat to medium.

1. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
2. When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.

Smothered Cabbage, Venetian Style

• 2 pounds green, red, or Savoy cabbage
• 1/2 cup chopped onion
• 1/2 cup extra virgin olive oil
• 1 tablespoon chopped garlic
• Salt
• Black pepper, ground fresh from the mill
• 1 tablespoon wine vinegar, white or red

1. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment. 
2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
3. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.

A good soaking

The farm is glowing after the lovely rains. All the vegetables are not only rinsed and refreshed but seem to have had a growth spurt. It is a blessing to have solid moisture in October when all the plants still have time to grow and take advantage of the moisture. I am looking forward to the green grass popping up everywhere.  

This week's pick list:

• Cabbage
• Pac Choy
• Carrots
• Fennel
• Tomatoes
• Sweet Peppers
• Hot Peppers
• Celery
• Beets
• Scallions
• Radish
• Turnips
• Winter squash
• Chard
• Potatoes
• Green beans
• Onions
• Basil, cilantro flowers, and dill
• Strawberries
• Sunflower heads
• Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos

Carrot Cake with Cider and Olive Oil, from smitten kitchen.com

• 2 1/3 cups (290 grams) flour
• 3/4 teaspoon (5 grams) salt
• 2 teaspoons (10 grams) baking powder
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground or a bunch of gratings of whole nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (120 ml) olive oil
• 3/4 cup (145 grams) dark brown sugar
• 2 large eggs
• 1 cup sweet cider (235 ml)
• 1 teaspoon (5 ml) vanilla extract
• 1 1/2 cups packed coarsely grated carrots from about 9 ounces (2 to 2 1/2 meaty/large or 4 to 5 slim; about 255 grams) whole carrots
• Olive oil or nonstick cooking spray for baking pan

1. Heat oven to 350 degrees. Coat a 9×5-inch loaf pan* with olive oil or a nonstick cooking spray. If yours is old and you’re nervous about the cake sticking, it cannot hurt to line yours with a fitted rectangle of parchment paper.
2. In a large bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg and cloves. In a medium bowl, whisk together olive oil, brown sugar, eggs, cider and vanilla. Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until no floury bits remain. 
3. Pour into prepared pan and bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free. Let cool in loaf pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a rack. Loaf should keep at room temperature for a few days, and longer in the fridge. It’s even more moist on the second day.
4. Whatever you do, definitely avoid making a cream cheese frosting-like spread whipped together from 4 ounces of softened cream cheese, 2 tablespoons softened unsalted butter, 1/2 teaspoon vanilla extra and 6 tablespoons powdered sugar, some of which can be replaced with honey or maple syrup but will make for a softer spread. It will unquestionably compromise this cake’s dairy-free status. It might be dangerously good.

Notes:

*Loaf pan vs. cake size: This loaf, once baked, uses the whole cake pan. My loaf pan is exactly 9×5-inches (top measurements, base is tapered in/smaller) and holds 6 1/4 cups liquid (to the brim). If yours is even a little smaller, I highly encourage baking a little of the batter off as muffins, rather than risk overflow. If you’re nervous, you can also use a foil-lined pan underneath the loaf pan to catch any messes.

Storm coming

Rain is in the forecast which is always welcome but somewhat hard to believe. We still have tomatoes and peppers to harvest! While it is clear that fall is here, it also feels like summer is hanging on. We have plenty to do to be ready for a fair amount of rain, switching our plans to adjust. We are taking a break from planting to harvest potatoes and more.

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Fennel
• Tomatoes
• Peppers
• Celery
• Beets
• Collards
• Kale
• Scallions
• Radish
• Winter squash
• Chard
• Potatoes
• Peas
• Onions
• Parsley and Basil
• Strawberries
• Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos

Swiss Chard and Sesame Salad, from saveur.com

• 3 large handfuls of Swiss chard, stripped of stems
• 1 large clove garlic
• 2 tbsp. sesame seeds
• 1⁄2 tsp. red pepper flakes
• Pinch of salt
• 2 tbsp. soy sauce
• 1 to 2 tsp. sesame oil

1. Bring a large pot of water to the boil and salt heavily. Rip the Swiss chard into large pieces and boil for one full minute in the water, until tender at the stem. Shock the Swiss chard in ice water, and drain, squeezing lightly to remove excess water.
2. In a large mortar and pestle crush the garlic clove and then add the sesame seeds, pounding to crack and release their fragrance. Add the red pepper flakes, sugar, soy sauce, and sesame oil and pound until combined. Add half of the Swiss chard and pound lightly to infuse with the aromatics. Add the rest of the Swiss chard, if it fits, or pour everything into a bowl and muddle the seasonings and greens until fully coated. Transfer the salad to a serving dish and chill before serving.

Heavy boots

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Fennel
• Tomatoes
• Peppers
• Celery
• Cucumber
• Beets
• Collards
• Kale
• Scallions
• Radish
• Winter squash
• Cabbage
• Spinach
• Onions
• Parsley, Cilantro flowers, Dill, and Basil
• Strawberries
• Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos

Red Pepper and Feta Spread, from marthastewart.com

2 tablespoons extra-virgin olive oil
2 long sweet red peppers, stemmed, seeded and chopped
1 1/4 cups crumbled feta
4 ounces cream cheese
Crackers, for serving 

Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers. 

Lambs

Borage, one of our ewes, had two lambs today at 2 pm when the heat was the most intense. The sheep and Stella have been grazing in the backyard as we knew she was close so she had trees for shade and protection. Both lambs were big and healthy but she seems to be a one lamb mother. She rejected one of her lambs, as she did previously, so one will be bottle fed.

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Fennel
• Tomatoes
• Peppers
• Celery
• Cucumber
• Beets
• Eggplant
• Chard
• Scallions
• Radish
• Potatoes
• Cabbage
• Melon
• Onions
• Parsley, Cilantro flowers, Dill, and Basil
• Strawberries
• Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos

Provencal Potato Gratin, from nytimes.com

• 2 to 3 onions, thinly sliced (2 heaping cups)
• ¼ cup extra-virgin olive oil, more for drizzling
•  Salt and freshly cracked black pepper
• 1 ½ pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
• 1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately), optional
• 2 large cloves garlic, smashed and peeled
• 1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
•  About 2 pounds thin-skinned, waxy potatoes like Rose Gold, sliced 1/8-inch thick (6 to 7 cups)
• ½ cup grated Parmigiano-Reggiano or Gruyère

1. Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
2. In a small food processor or a mortar, add the anchovies — anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
3. In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
4. If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
5. Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Fall heat

Indian summer has arrived, hopefully helping to ripen the peppers more and keep the eggplant producing. Even though the heat seems to arrive at the same time each year, it still feels shocking and almost more intense than in the summer. We are savoring our last dips in the pond and trying to pace the days so that we don't melt.

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Fennel
• Tomatoes
• Peppers
• Celery
• Cucumber
• Beets
• Green beans
• Eggplant
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Cabbage
• Onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos

Zuchinni Involtini, adapted from food52.com

Serves 3 to 4

• 1 pound zucchini, about 2 large
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt
• Freshly cracked pepper
• 10 ounces Swiss chard, finely chopped
• 1 1/2 cups high-quality whole milk ricotta
• Zest from one lemon
• Finely chopped herbs, such as thyme, mint, chives, basil.....
• 1 1/2 cups fresh tomato sauce, or simply sliced tomatoes to layer on the bottom
• Parmigiano Reggiano, for serving, optional

1. Preheat the oven to 425° F. Rub 2 sheet pans lightly with olive oil. Trim the stem end of each zucchini. Stand each vertically, and make 1/4-inch thick cuts down to create long slices—these don't have to be perfect. Arrange the slices on the prepared sheetpans. Drizzle the zucchini lightly with olive oil. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove pans from the oven. Use a fork or spatula to flip each zucchini slice over, return pans to the oven, and roast for 5 minutes more. Remove pan from oven. Keep oven on. Note: The cooking times will vary depending on how thinly you slice your zucchini—if you slice them less than 1/4-inch thick, you won't need the full amount of cooking time. Know that the timing is forgiving, however—you just need the zucchini to be pliable so that they can roll into a coil. 
2. Meanwhile, in a large sauté pan set over high heat, heat the tablespoon of oil until shimmering. Add the chard leaves, season with a pinch of salt and pepper, and sauté. Cook the chard until wilted. Remove pan from heat. 
3. To make the filling, in a medium bowl, stir together the ricotta, lemon zest, and 1/4 teaspoon salt. When chard has cooled briefly, stir it into the ricotta mixture. Taste mixture. Add more salt to taste—this is your chance to make sure the filling is seasoned properly. 
4. Spoon tomato sauce into two 9-inch round baking dishes or one 9x13-inch baking dish—the bottom of the dish should be covered in a thin layer. Or rub olive oil in the bottom of the dishes, layer in sliced tomatoes, and season with salt.
5. Place a spoonful (about 2 teaspoons) of filling at one end of each of the zucchini slices. Roll the slice into a tight coil and place it seam-side down in the dish on top of the tomato sauce. Drizzle lightly with olive oil. Season lightly with salt and pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top, about 25 minutes. If the rolls are still not golden after the 25 minutes, remove the pan from the oven and preheat the broiler. Broil the involtini for about 3 minutes keeping a close watch the entire time. Remove pan from the oven and shave Parmesan over top if using. 

First pumpkins

While I harvested tea herbs this weekend, I enjoyed working alongside the bees in the anise hyssop and sharing the flowers with them. The farm feels so full at the moment: of foods to pick and plant and deliciousness to eat. This winter as I struggled to create new meals with the same foods, I looked forward to the summer abundance and the bountiful choices. Now that it is here, I can't say that I am doing any better planning meals but I am definitely enjoying tomatoes and peppers right off the plants.

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Tomatoes
• Peppers
• Celery
• Cucumber
• Beets
• Watermelon
• Eggplant
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Kale
• Onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos

Tomato Pie, Adapted from saveur.com

For the pie crust

• 1 1⁄4 cups all-purpose flour
• 2 1⁄2 tsp. granulated sugar
• 1⁄2 tsp. salt
• 6 tbsp. cold butter cut into 1⁄2-inch cubes
• 2 tbsp. plus 1 tsp. ice-cold water
• 1⁄2 tsp. white vinegar

For the filling and topping

• 2 lbs. tomatoes, sliced 1/4 inch thick
• 2 tsp. salt
• 1 tsp. picked thyme
• 1/2 cup chopped scallions
• 1⁄3 cup packed whole basil leaves
• 1⁄2 cup mayonnaise
• 1 cup grated cheese

1. Make the 10 inch pie crust: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Shape into a 6 inch disc.
2. Place the sliced tomatoes on a sheet tray and sprinkle with salt. Allow to drain as you prepare the other ingredients.
3. Lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges.
4. Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
5. In a bowl, stir together the mayonnaise, cheese, herbs, and scallions. Layer the tomatoes into your blind-baked crust. Top with the cheese mixture. Bake in the middle of your oven for 30 to 40 minutes. 

Beautiful berries

The strawberries are thriving in the cooler weather; there are so many fruits and flowers on the plants! Even though we are in the thick of harvesting summer fruits, the shift towards fall has truly arrived. We are harvesting storage onions and pumpkins this week. The last greenhouse sowing is happening and we are working hard to get all the fall and winter plants in the ground. 

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Tomatoes
• Celery
• Cucumber
• Beets
• Fennel
• Watermelon
• Collards
• Eggplant
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Cabbage
• Spring onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers, frying peppers, and tomatillos

Smoky Eggplant Dip [Moutabbal]
From smittenkitchen.com, adapted from David Lebovitz‘s My Paris Kitchen

One of the trickiest things, for me, about nailing down a recipe for this dip, that I called baba ganoush until about five minutes ago, is that everyone has a different idea of what the ideal might taste like. I like a lot of smoky char, tahini and lemon; I try not to overwhelm it with minced garlic, which gets much stronger after a day in the fridge. I like using olive oil to finish it, but not in the dip; I like parsley both mixed in and on top. A scattering of za’atar or toasted sesame seeds and sea salt are wonderful on top. Feel free to use this as a starter recipe and cooking technique, then tweak it to your tastes.

Finally, about the texture. So besotted I am with my new blender, I used it, but distracted, took David’s instructions quite literally to “blend until smooth” on Saturday night and within ten seconds, had made ba-ba-baby food. Which my friends, polite as they were, ate anyway. The next time I made it, photographed here, I just pulsed the mixture in little bursts, but it still became a touch too smooth for my tastes. Want to know what I’ll do from this day forward? Hand chop it. My mother-in-law does this with her eggplant caviar, and it’s the only way ensure that you get a lovely texture that’s not overly pureed. 

Makes about 2 cups

• 2 medium eggplants (about 1 pound each)
• 2 tablespoons olive oil, divided
• 1 teaspoon coarse or kosher salt, or to taste
• 6 tablespoons tahini (sesame seed paste), well-stirred if a new container
• 2 garlic cloves, peeled and minced or pressed
• Juice of 1 lemon, plus more to taste, if desired
• Pinch of cayenne or aleppo pepper
• Pinch or two of ground cumin
• 2 tablespoons well-chopped flat-leaf parsley, divided
• Toasted sesame seeds or za’atar for garnish

Heat oven to 375°F. Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt. Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.

In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped. 

By hand: Scrape eggplant flesh from skin and onto a cutting board. Finely chop the eggplant, leaving some bits closer to pea-sized. In a bowl, whisk together tahini, garlic, lemon, cayenne, cumin and half the parsley. Add chopped eggplant and stir to combine. 

Both methods: Taste and adjust ingredients if needed. I usually need more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges.

Cooler weather

There has been quite a breeze the past few days and the middle of the days have barely felt hot; so far it seems to have been a more mellow summer. The greenhouse is full again of winter plants to go in the ground. We have finished planting in one field and are now concentrating all the fall crops in one place. We hope to start prepping the winter field this week. 

This week's pick list:

• Lettuce
• Summer Squash
• Carrots
• Tomatoes
• Celery
• Cucumber
• Beets
• Fennel
• Kale
• Eggplant
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Cabbage
• Spring onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers and tomatillos

Cucumbers, Feta, and Mint, adapted from nytimes.com

• 2 pounds cucumbers, peeled
•  Salt and pepper
• ½ teaspoon grated garlic
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 ounces feta, cut into rough 1/2-inch cubes
• 1 tablespoon sumac
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
•  Pinch of crushed red pepper
•  Pinch of oregano or marjoram

Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.

Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.

Hiding

The pumpkin plants have started to die back, exposing the large green fruits that were once hidden. August often feels like a time in limbo, halfway between summer and fall. The summer crops have truly just begun but the growth is slowing and the fall harvest is approaching. 

This week's pick list:

• Lettuce Mix
• Summer Squash
• Carrots
• Tomatoes
• Green beans
• Cucumber
• Beets
• Fennel
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Cabbage
• Spring onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers and tomatillos

Chinese Turnip Cake, adapted from vermillionroots.com
This recipe is based on the popular dim sum dish called "lo bak go", which is a savory cake usually made with grated daikon radish. I adapted the recipes from Woks of Life and Serious Eats by replacing daikon radish with turnips, adding carrots for sweetness and omitting meat ingredients to make it vegetarian. This cake is steamed and then usually pan-fried in slices to serve. The usual texture of a cake should not be expected as turnip cake has more of a pudding-like consistency, and the more turnips are used the softer it will be. Makes one 8 x 4-inch loaf. 

1 lbs (450g or about 5 medium) turnips, grated
1/2 lbs (225g or about 3 medium) carrots, grated
3 shiitake mushrooms, diced into small pieces
2 stalks spring onions, diced

1 tablespoon olive oil
1 tablespoon light soy sauce

1 cup flour
1 tablespoon sugar or maple syrup
1/2 teaspoon salt

FOR GARNISH
Spring onions, chopped
Cilantro, chopped
Hot pepper, chopped

FOR DIPPING
Hoisin sauce
Sriracha sauce

In a deep set pot over medium heat, cook turnips and carrots in 1/2 cup water, stirring occasionally, until they are soft, about 20 minutes. More water will be released by the turnips, and you'll want to cook the mixture down until it is only slightly wet and not swimming in liquid. 

Stir in mushrooms and spring onions, followed by olive oil and light soy sauce. Turn off heat and set aside for a few minutes to cool slightly. 

In the meantime, mix together flour, sugar and salt in a bowl. Add the dry mix to the wet ingredients in the pot and stir well to combine everything until you get a thick, sticky mixture. Let it rest for 10 to 15 minutes, then give it a final stir and transfer to a well-oiled 8 x 4-inch loaf pan. 

Place the loaf pan in a steamer and steam over medium-high heat for 1 hour. Remove the pan from the steamer and allow to cool for at least 30 minutes. When ready to serve, turn the pan over a cutting board to let the cake fall onto it. Slice into desired size. 

Garnish with chopped spring onions, cilantro, and hot pepper, and serve with hoisin and Sriracha sauces. 

While this is a delicious way to enjoy the cake, I prefer to pan-fry 1/2-inch thick slices until golden and crispy on both sides. And I find that refrigerating the steamed cake in the pan overnight helps it set better, so you can actually make the cake a day in advance and refrigerate until ready to eat. The cake stores for up to a week in the refrigerator. Pan-fry in slices to reheat. 

Big seedings

The greenhouse is filling up again with plants for winter. We will spend all of Wednesday in the potting shed, seeding a mountain of flats. We are planting more field successions, as well as hoping to harvest more flowers to dry for wreaths. If you have extra time on a pick up day, please join us picking or bunching. We welcome extra hands!

This week's pick list:

• Lettuce Mix
• Summer Squash
• Carrots
• Tomatoes
• Eggplant
• Tatsoi
• Fennel
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Cabbage
• Spring onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers and tomatillos

Summer Squash Pizza, from smitten kitchen.com

• 1 tablespoon olive oil, plus more for fingertips
• 1 recipe pizza dough (below) 
• 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
• 1 1/2 teaspoons fine sea salt
• 2 cups (8 ounces) coarsely grated gruyere cheese
• 2 to 3 tablespoons plain breadcrumbs

Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together. 

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.

Jim Lahey’s Basic Pizza Dough
This is halved and modified a bit

• 2 cups minus 1 tablespoon (250 grams) all-purpose or bread flour
• 1 1/4 teaspoons (5 grams) instant or active dry yeast
• A heaped 1/4 teaspoon fine sea or table salt
• 2/3 cups (150 grams) room temperature water

In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

Moisture in the air

We have had a nice lull in planting and seeding to catch up somewhat on the weeds but now we are about to dive back in again in preparation for winter. We had such a late spring that we are just finishing picking the spring peas as we are seeding the fall ones. The heat last week helped to ripen the summer crops and just a few first tomatoes have started to turn. The foggy mornings were delightful; we are grateful to see the moisture on the ground and the crops, and to feel it on our faces.

This week's pick list:

• Lettuce 
• Summer Squash
• Carrots
• Spinach
• Tatsoi
• Fennel
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Cabbage
• Spring onions
• Parsley, Cilantro, Dill, and Basil
• Strawberries
• Pick your own flowers and tomatillos

Mustard-Roasted Potatoes, adapted from smitten kitchen.com

1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter unpeeled red-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. 

Transfer potatoes to serving bowl.

So many flowers

The flowers are in full bloom now; you can't pick enough. With this week's heat wave, even more blossoms will appear. The garden is also full of birds, bees, and other pollinators, enjoying the flowers along with us. To help prolong their life, please pick armloads this week!

The young chicks are moving to the their new movable coop this week. They are ready for more space and fresh pasture each week. As the cows graze through each field, you can clearly see the grid pattern of where they have been compared to where they have not, almost like a checkerboard.

This week's pick list:

• Lettuce 
• Summer Squash
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Potatoes
• Peas
• Leeks
• Cabbage
• Spring onions
• Parsley and Basil
• Strawberries
• Pick your own flowers and tomatillos

Couscous with Peas, Leeks, and Herbs, adapted from food52.com

• 1 1/4 cups water
• 3 teaspoons salt, divided
• 1 cup couscous
• 3 tablespoons olive oil, divided
• 2 cups shelled English peas
• 3/4 cup sliced leeks, washed thoroughly
• 1/2 cup grated Haloumi cheese
• 1/4 cup pistachios, roughly chopped
• Large handful each of chopped parsley, basil, and mint
• Zest and juice of 1 lemon
• Salt, to taste
• Pepper, to taste

1. Bring the 1 1/4 cups water and 1 teaspoon of salt to a boil. While waiting for water to boil, pour couscous and 1 tablespoon of olive oil into medium sized bowl. With your hands, rub the couscous so the olive oil evenly coats the grains. Once water has come to a boil, pour over the couscous and let stand, covered with plastic wrap for 5 minutes. Fluff couscous with a fork.
2. Fill a medium saucepan with water and add 2 teaspoons of salt. Bring to a boil. Prepare a bowl of ice water to shock peas after cooking. Add peas to boiling water and boil for 1 minute. Remove peas from boiling water and immediately immerse into ice water. Strain. Add to couscous. 
3. In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add leeks and a pinch of salt. Cook for 5 to 7 minutes, until translucent. Add to couscous. 
4. Add the haloumi cheese, pistachios, parsley, dill, basil, mint, lemon zest, and lemon juice to couscous mixture and toss. Season with salt and pepper to taste. Toss and serve.

Watching

As I walk the fields each week, I marvel at how the plants grow, in fits and spurts, just like my children. Sometimes it feels as if they will never mature and then one day in an instant they are ready to be picked. Each year here the growth patterns have been varied, but there is also a general rhythm that I understand more clearly as time passes. 

This week's pick list:

• Lettuce 
• Summer Squash
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Carrots
• Potatoes
• Peas
• Leeks
• Tokyo Bekana
• Spring onions
• Parsley and Basil
• Strawberries
• Pick your own flowers

Zucchini Lasagna, adapted from ohsweetbasil.com

• 6 Zucchini, sliced
• 1 heaping cup of cottage cheese
• 4 cups mozzarella cheese, shredded
• 6 teaspoons Parmesan cheese

Sauce

• 1 lb 60% ground chuck mixed with 40% ground brisket** optional
• 1 tablespoon butter
• 1 teaspoon olive oil
• ½ cup onion, minced
• 1 large clove of garlic, minced
• 1 (6 ounce) can of tomato paste
• 3 (15 ounce) can of good quality diced tomatoes
• large handful each of parsley and basil, chopped
• 3 shakes of red pepper flakes
• ⅓ cup parmesan cheese
• salt and pepper to taste

Heat the oven to 375 degrees.

Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat jump right to the next step. Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic. Cook until tender, about 2 minutes and add the remaining ingredients. Stir to combine and allow to simmer for 10 minutes. Remove from the heat.

To assemble:

Place ½ cup of the sauce on the bottom of a 9x13" baking pan and spread it out adding a little more if needed. The pan should not be entirely covered. Line the pan with zucchini and top with a heaping ⅓ cup of cottage cheese, using the back of a spoon to spread it out. Add ¾ cup of the sauce and spread it out carefully. Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese. Repeat the layers two more times ending with sauce and the two cheeses. Spray a little foil with cooking spray and place over the lasagna. Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden. Allow to cool for 5-10 minutes and then serve.

Summer routine

Even though the summer crops have barely begun to be harvested, we are already sowing some of our winter plantings. Just as in spring it is hard to imagine the tomatoes and peppers that you are sowing in flats as full grown plants, I can't quite believe it is time to plant winter leeks and rutabagas. We hope to hoe and cultivate as much as possible this week and to finish the new chicken coop soon.

This week's pick list:

• Lettuce 
• Summer Squash
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Fennel
• Peas
• Tokyo Bekana
• Spring onions
• Parsley, Dill, and Basil
• Strawberries

Lettuce Salad with Dill Vinaigrette, from food52.com

Dill Vinaigrette

• 1 large egg
• 1 cup (25 grams) picked dill fronds 
• 1 tablespoon plus 1 teaspoon (19 grams) Dijon mustard
• 3 1/2 tablespoons (50 grams) Champagne or white wine vinegar
• 1/4 cup neutral oil, like grapeseed
• 1/4 cup olive oil
• Salt and freshly ground pepper, to taste
• Cook the egg in abundant boiling water for 7 minutes and 15 seconds, for barely set yolks and fully set whites. Rinse and peel in cold water to stop it from cooking futher.

Blend egg, dill, Dijon, and Champagne vinegar until smooth. Note: For a lighter-colored dressing with more bits of green in it, you can pulse in the herbs toward the end—this is especially good to do if substituting more strongly flavored herbs like chives for the dill.
Mix grapeseed oil and olive oil and slowly, with the blender running, drizzle oil mixture in until emulsified. Season with salt and pepper to taste.
Any leftover dressing will keep in the fridge for 3 to 4 days, though the color and fresh herb flavor may fade slightly after a day.

 Salad

• Lettuces of your choice (see note below)—enough for about 6 cups torn, washed and spun dry
• 1 cup crumbled fresh sheep's milk feta
• 2 scallions, thinly sliced

In choosing the lettuces, the salad should be bright and fresh. The leaves should be light, but stout enough to hold the other ingredients. Use red oak, green oak, and/or butter lettuce. 
Just before serving, toss the lettuce with dressing to taste (it should be just enough to lightly coat the leaves), plus feta and scallions.

4th of July

Seth and I spent the day on the farm together: irrigating, feeding animals, and watering the greenhouse. Instead of splitting in two separate directions, we did everything as a team, taking the time to meet and reflect as we worked.

The flowers in the annual field are starting to bloom! We are hoping to collectively care for the flowers this year and to ask that you deadhead as you pick, if you have the time. To help us achieve this goal and to learn how to better harvest the flowers, Heather Frye of Venn Floral (www.vennfloral.com) has kindly offered her time and immense expertise during pick up this Tuesday from 4 pm on. We hope you can join us!

This week's pick list:

• Lettuce 
• Cauliflower
• Kale
• Collard
• Chard
• Kohlrabi
• Scallions
• Turnip
• Radish
• Fennel
• Pac Choy
• Chicories
• Parsley and Basil
• Strawberries

Green Goddess Dip, from nytimes.com

• ½ cup packed fresh dill
• ½ cup packed fresh mint
• ½ cup packed fresh parsley
• ⅓ cup packed fresh basil
• 2 garlic cloves, chopped
• 2 scallions, white and green parts, sliced
• 1 ½ tablespoons freshly squeezed lemon juice
•  Pinch kosher salt, more to taste
• ½ cup extra virgin olive oil
• ½ cup crumbled feta cheese
• ½ cup Greek yogurt
• ¼ cup mayonnaise, optional
•  Raw chopped vegetables or pita chips, for serving

Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Golden fields

The grass is completely golden, just a few weeds are still green. The stark contrast to the planted fields feels extreme at the moment. The second coop is coming along, soon it will ready to add the metal roof and sides. The bulls are in with the cows and the new herds are starting to settle in with each other. We have been able to clean up some of the fields, and are hoping to tackle more weeds this week, before the abundant harvest season begins. 

This week's pick list:

• Lettuce Mix
• Kale
• Collards
• Chard
• Kohlrabi
• Turnips
• Fennel
• Pac Choy
• Chicories
• Parsley
• Strawberries

Buckwheat Berry Cake, from nytimes.com

• 1/3 cup/40 grams almond flour
• ⅓ cup/45 grams all-purpose flour
• ⅓ cup/45 grams whole wheat flour
• ¼ cup/30 grams buckwheat flour
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 stick/114 grams butter, softened, more for buttering pan
• ½ cup/100 grams granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ cup/60 milliliters buttermilk, sour cream or whole milk yogurt
• 1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
• 1 tablespoon turbinado (or use granulated sugar)
•  Confectioners’ sugar, for serving
•  Whipped cream or crème fraîche(optional)

Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.

Long days

The weather this weekend was lovely; warm with a slight breeze. It was a treat to be outside in the evening, enjoying the long days. There has a thin layer of fog in the valley and heavy dew on the plants each morning, a welcome sight. We are taking a break in planting this week to tidy up the fields and hopefully set back some of the weeds. The young chicks in the barn are ready to go out to pasture so we are building a second house for them.

This week's pick list:

• Lettuce
• Kale
• Collards
• Chard
• Kohlrabi
• Turnips
• Fennel
• Pac Choy
• Spinach
• Chicories
• Arugula
• Radish
• Strawberries

Baked Fennel with Parmesan and Thyme, adapted from marthastewart.com

• 3 fennel bulbs
• 1 tablespoon softened butter
• Coarse salt and ground pepper
• 1/3 cup grated Parmesan
• 4 sprigs thyme

Preheat oven to 450 degrees. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Butter an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary). brush with 1 tablespoon softened butter. Top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Happy cows

The wind was blowing again today, making it difficult to be focused and to wear a hat. I am ready for the spring winds to calm and for the gentle summer breeze to appear. The cows are slick and healthy, still fat from the lush grass. We are hoping to sort the cows into three herds this week and to put the bulls in. The small amount of hay that we cut this year is in the barn, smelling green and delicious. 

This week's pick list:

• Lettuce
• Kale
• Collards
• Chard
• Kohlrabi
• Turnips
• Radishes
• Pac Choy
• Tatsoi
• Chicories
• Garlic Scapes
• Strawberries

Gingery Creamed Kale, adapted from foodandwine,com

Salt
2 pounds kale, tough stems discarded and thinly sliced
1/4 cup olive oil
2 garlic scapes, finely chopped
1  tablespoons finely grated fresh ginger
1/2 teaspoon turmeric
1 cups heavy cream
1/2 cup buttermilk

In a large pot, heat the oil. Add the garlic and cook over moderate heat until softened. Add the ginger and turmeric, season with salt. Cook over moderate heat until fragrant, about 2 minutes. Add the kale and cook until wilted. Add cream, cover and simmer over moderately low heat, stirring occasionally, until the cream has thickened, about 8 minutes. Remove from the heat and stir in the buttermilk. Bring to a simmer and serve.