Under cover

Thankfully there is rain in the forecast all week. We are spending most of the week in the field tunnels: weeding, pulling old crops, and planting more lettuce, pac hoy, scallions, and fennel. We are starting the first of our annual flower seeds; the perennial flowers are slowly growing and will be ready to plant next month. 

We are excited to add cornmeal to the offerings in the barn this week. It has delicious flavor!

There is no CSA pick up next week! 

This week's pick list:

• Cornmeal
• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Spinach
• Arugula
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Green Garlic
• Dill and Cilantro
• Revolution Bread is available

Great Northern Cornbread, from Cook's Illustrated

• 1 cup yellow or white stone-ground or water-ground cornmeal 
• 1 cup all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 4 teaspoons sugar 
• 1/2 teaspoon salt 
• 2 large eggs 
• 2/3 cup buttermilk 
• 2/3 cup milk 
• 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing pan 

Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.

Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.

Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.

Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.

Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)

Back together

Everyone is back on the farm full time after a winter break for some. After the quieter winter, it is exciting to have more people around. We will begin starting more seeds this week and slowly work to fill the greenhouse in the coming months. We are also building equipment and finishing our projects for the coming season.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Beet
• Arugula
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Garlic
• Dill and Cilantro
• Revolution Bread is available

Carrot Pasta, from purewow.com

• 2 cups peeled and chopped carrots
• 2 egg yolks
• Pinch of salt
• ⅓ cup grated Parmesan cheese, plus more for garnishing
• 1½ cups flour
• 8 tablespoons (1 stick) unsalted butter
• 3 garlic cloves, minced
• ¼ cup sage leaves
• Salt and freshly ground black pepper

1. Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain.

2. Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated.

3. On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.

4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.

5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.

6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.

Rain

The rain is thankfully returning the week. To wake up to puddles and wet ground lifted our spirits and we are hopeful for even more on the horizon. Two more lambs were born yesterday, leaving only one pregnant ewe left. Her belly is quite round and she looks very ready to give birth. We cleaned out beds in the tunnels last week to plant lettuce, prize choy, and more peas.

Would you be interested in a newsletter for the Open Field Farm community, made by your fellow community members? Help the brainstorming team tailor their efforts to the majority's needs by filling out this short survey: https://www.surveymonkey.com/r/YVVFRQ3. Thank you!

Please mark your calendars for these important upcoming dates:

• Friday March 9th: Monthly Fire and Talk at 4:30 (more explanation in a email coming)
• No CSA March 19th-MArch 23rd (this is the second of 2 weeks that we take off in the year)
• All Member Meeting Wednesday April 11th at 6 pm

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Tatsoi
• Broccoli
• Celeriac
• Cabbage
• Beet
• Spinach
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Lettuce mix
• Kale
• Radish
• Garlic
• Parsley, Dill, and Cilantro
• Revolution Bread is available

Nutmeg Maple Butter Cookies, from smitten kitchen.com

• 1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)
• 1 large egg yolk
• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
• 1 1/4 teaspoon flaky salt or 1 teaspoon table salt

Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.

Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.

Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up.

Back to cold

We had the first lambs born on the farm last week. Alyssum had healthy triplets again, followed by Dell having a singlet and Fern with twins. There are 3 ewes left to lamb. The lambs are the most active at dawn and dusk. During the nap they often nap in the sun, huddled together. Hearing the first baas of the newborn lamb is sweet and they are a joy to watch.

The cold returned after a long ht spell. We had to recover crops that we protect from hard frosts and add many layers to our outfits. We hope that the rain returns with it!

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Celery
• Broccoli
• Celeriac
• Cabbage
• Beet
• Spinach
• Mustard mix
• Onion
• Turnip
• Kohlrabi
• Kale
• Radish
• Garlic
• Parsley, Dill, and Cilantro
• Revolution Bread is available

Creamy Cabbage Soup, from nytimes.com

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 russet potato, peeled and grated
• ¾ pound cabbage (about 1/2 medium head), cored and shredded
•  Salt to taste
• 5 cups water, chicken stock or vegetable stock
• 1 Parmesan rind
•  Freshly ground pepper to taste
• 2 cups milk
• 1 cup cheese
• 6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
•  Minced fresh herbs, such as dill or parsley

Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.

Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the cheese into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of herbs.

Window for wheat

We started discing 6 acres for wheat today. The ground has dried enough that we are able to drive in the fields. We are hopeful that there are many more rains to come and that the wheat will do well.

We are slowly weeding the garlic as we have time, as well as staying on top of the weeds in the high tunnels. The list of winter projects is slowly shrinking, although we have much more we would like to do! 

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Celery
• Broccoli
• Celeriac
• Cabbage
• Beet
• Spinach
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Brussel Sprouts
• Radish
• Garlic
• Parsley, Dill, and Cilantro
• Revolution Bread is available

Broccoli Parmesan Fritters, from smitten kitchen.com

• 8 ounces fresh broccoli (3 cups chopped)
• 1 large egg
• 1/2 cup (65 grams) all-purpose flour
• 1/3 cup (30 grams) finely grated parmesan cheese
• 1 small clove garlic, minced
• 1/2 teaspoon Kosher salt, plus more to taste
• A pinch of red pepper flakes or several grinds of black pepper
• Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.

In the greenhouse

In the greenhouse, we sowed sweet peppers and eggplants that will be planted in the high tunnels. Our sweet peppers and eggplants that go into the field will not be started for another six weeks; the tunnels will allow us to have the summer crops sooner we hope. We also started leeks for the field.

The two herds of cows are now mixed and split back into two groups: one is only bred cows and the other is steers and unbred heifers and cows. They blended easily. The sheep could begin lambing any day and the cows will start calving sometime in March.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Celery
• Kale
• Celeriac
• Cabbage
• Beet
• Spinach
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Rutabaga
• Radish
• Garlic
• Parsley and Cilantro
• Revolution Bread is available

Roasted Butternut Squash and Broccoli in Agrodolce

• 1 pound red sprouting broccoli, cut larger flowers into half or quarters
• 1 large butternut squash, cut into 1-inch slices, skin on , seeds discarded
• ¼ cup red wine vinegar
• 1 tablespoon sugar
• ½ medium red onion, sliced thinly
• ½ teaspoon red chili flakes
• 1 clove garlic, pounded
• ¼ cup fresh mint leaves
• Salt
• Extra Virgin Olive Oil 

Preheat oven to 400°F. 

Season the squash and broccoli lightly with salt, drizzle with olive oil and place in a single layer on separate cookie sheets, as the broccoli will cook faster than the squash.

Place vegetables into the preheated oven and cook, until tender and caramelized, about 15 minutes for the broccoli and 25 for the squash.

Meanwhile, stir together another ½ cup extra virgin olive oil, vinegar, sugar, onion, chili flakes, and garlic and season with salt.  

Check on the vegetables to make sure that they are browning evenly, rotating pans to control the heat.  When you are satisfied that they are cooked, remove from the oven and mix in a big bowl.  Pour marinade over and allow to sit for 20 minutes.  Taste and adjust seasoning as needed.

Garnish with torn mint leaves before serving.  

Weather change

With sun in the forecast for several days, our list of projects shifts to what we can sneak in during the break in rain. We hope it is a short break of course! The chickens are getting fresh straw. The garlic, strawberries, herbs and perennials need to be weeded. The grass around the herb garden and tunnels will be mowed. The last row cover and hoops will be pulled from the winter field. We are working to put up the tarps outside the chickens again, having purchased sturdier tarps that hopefully will survive the winds.

The winter we decided to purchase more Corriente cows to grow our herd. They arrived on Sunday night after dark, having spent 20 hours on the road from North Dakota. They are out on green grass now, adjusting to hills and us. Our old herd is grazing through the vegetable fields now, hopefully eating the mustard weeds before they go to seed. The two herds have seen each other from across the driveway and are quite curious about each other.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Spinach
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and Cilantro
• Revolution Bread is available

Grated Rutabaga with Parmesan, from marthastewart.com

• 2 tablespoons extra-virgin olive oil 
• 1 red onion, minced  
• 1/4 cup dry white wine 
• 1 pound rutabaga, peeled and coarsely grated (4 packed cups) 
• 1 cup chicken or vegetable broth 
• 1 tablespoon fresh thyme leaves 
• Kosher salt and freshly ground pepper 
• 2 tablespoons finely shredded Parmesan

Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.

Waking up

Each year during the window of time from around Thanksgiving to Oliver's birthday, which was yesterday, the farm feels like it enters its winter slumber. The day length drops below 10 hours, the nights become very cold, and the growth slows. Now as the days lengthen, the farm awakens.

The rain on Sunday night created more water in the drainages and puddles all around. The ground is nicely saturated but we do need more rain to fill the ponds. The two tunnels are now full of seed; we planted peas, lettuce mix, and more in the second tunnel last week. This week we are planting beets in the beds we have already harvested in the first one. We are continuing to clean up around the barns, build better irrigation storage, and tune equipment.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Vivid Choi
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley
• Revolution Bread is available

Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios, from smitten kitchen.com

Chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin

Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped

Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft.

Ordering seeds

For me the first step of planning the next growing season is ordering seeds. Last week I was immersed in the seed catalogues, imagining full fields of vegetables this coming summer. Some of the varieties I ordered are now standard, having found those that grow well, work in our system, and taste good.. For some crops we are still experimenting, having not found a variety that thrives. It is easy to get lost in the seed catalogue, reading all the dreamy descriptions of the varieties. Still I have learned to pick out words and descriptions that indicate what will be happy here and will suit our needs.

We also have been building an addition onto the shed that houses our irrigation pump so that our filters are also covered. We are working in the new tunnels to weed, prep beds, and sow more seeds this week. Last week we started seeds in the greenhouses again. It feels good to begin the cycle again but also hard to believe how fast it comes around!

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Tokyo Bekana
• Scallions
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley
• Revolution Bread is available

Moroccan Osso Buco, from foodiful.com.au

• ¼ cup plain flour
• 2 tbsp Moroccan seasoning
• Salt and pepper, to taste
• 8 pieces osso bucco (2.5 lbs)
• ¼ cup olive oil
• 2 onions, thickly sliced
• 3 cloves garlic, crushed
• 2 tbsp tomato paste
• 2 cups beef stock
• 2 tbsp honey
• 1 bunch carrots, cut into 1 inch chunks
• 1 cinnamon stick
• 2 tbps preserved lemon

Combine flour, seasoning and salt and pepper in a large bowl. Dust veal pieces in flour mixture, one at a time, shaking off excess.

Heat 2 tbsps of the oil in a large, flameproof casserole dish (24-cup capacity) over a medium to high heat. Add veal in two batches. Cook for about 4 minutes on each side, or until browned. Remove.

Add remaining oil, onions and garlic to same dish. Cook, stirring occasionally, over a medium heat until soft. Add paste. Cook, stirring, for 1 minute. Stir in stock and honey. Return meat to dish with carrots, cinnamon stick, and lemon. Bring to boil. Cover with lid.

Cook in a moderately slow oven (160C) for about 2 hours, or until meat is tender and sauce is slightly thickened. Season.

Celery Root Remoulade, from davidlebovitz.com

• 1 cup (20g) mayonnaise, homemade or store-bought
• 2 1/2 tablespoons Dijon mustard
• 1 teaspoon of sea salt, plus more, to taste
• 2 tablespoons freshly-squeezed lemon juice
• freshly-ground black pepper
• 2 1/4 pounds (1kg) celery root

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

A good rain

It was refreshing to return home to wet fields and then to have more rain again yesterday and last night. The ponds are slowly starting to refill. The grass is growing again after stopping during the dry spell. The cows and sheep will be happy to start grazing after being fed our hay.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Beet
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Chicories
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley
• Revolution Bread is available

Kale Sauce Pasta, from nytimes.com

• Kosher salt, to taste
• ¼ cup extra-virgin olive oil, plus more for serving
• 2 cloves garlic, smashed flat and peeled
• 1 pound lacinato kale, thick ribs removed
•  Freshly ground black pepper, to taste
• ½ pound pasta, like pappardelle or rigatoni
• ¾ cup coarsely grated Parmigiano- Reggiano

Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.

When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.

Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

Reflections

As this year closes and the season winds down, we have been looking back at the year, assessing what worked and did not, as well as beginning to look forward to the next season. Some of the crew left this week to begin their holidays, visiting family and friends. It does feel as if we are starting to slow down, finishing the last projects of the year.

The fields are beginning to dry out with the lack of rain and fog. We do hope for some rain soon!

We are closed next week and will reopen January 2nd. Thank you for your support!

• Carrots
• Winter squash
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Chicories, including puntarelle and radicchio
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Beet And Cheese Tart, from marthastewart.com

• All-purpose flour, for dusting 
• Pate Brisee 
• 1 1/2 pounds beets (without greens)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling 
• Coarse salt and freshly ground pepper 
• 1 pound fresh goat cheese, room temperature 
• Scant 1/2 cup ricotta cheese (4 ounces) 
• 2 teaspoon finely chopped fresh thyme, plus about 1 teaspoon whole leaves 
• 1/2 cup grated fontina cheese (about 2 ounces) 

1. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck overhang under to create a double thickness; press firmly against pan. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes. 

2. Line shell with parchment; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Remove weights and parchment. Transfer to a wire rack to cool completely. (Keep oven on.) 

3. Trim all but 1/2 inch of stems from beets; rinse well. Toss with oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil. Roast until beets are tender, 45 minutes to 1 hour. When cool enough to handle, peel beets with a paring knife. Cut into thin rounds. Raise heat to 425 degrees. 

4. Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread mixture over tart shell, filling all the way to edges. 

5. Arrange beets over cheese mixture, overlapping slices slightly and alternating colors, if possible. Lightly season with salt. Sprinkle fontina and whole thyme leaves on top. Lightly drizzle with oil, and season with pepper. Bake until golden brown, about 25 minutes. Serve warm.

Sun and frost

The stark difference between the morning crisp air and freezing temperatures and the midday heat is surprising. It is hard to believe it is December in the middle of the day right now. While we would love to see some rain on the horizon, we are taking advantage of the dry spell to continue to clean out the fields, bring in more storage crops, and to organize the barns. 

• Carrots
• Winter squash
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Chicories, including puntarelle and radicchio
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and cilantro
• Revolution Bread is available

WATERMELON RADISH TOAST WITH MISO-HONEY BUTTER, from dishingupthedirt.com

• 2 watermelon radishes, thinly sliced
• 2 pieces of good quality bread
• 1-2 tablespoons minced parsley
• flakey sea salt

Prepare the miso honey butter. Place your bread in a toaster oven and toast until dark brown. Remove from the oven and slather with a healthy portion of the miso-honey butter and top with minced parsley and flakey sea salt.

MISO HONEY BUTTER

• 8 tablespoons unsalted butter (room temperature)
• 5 tablespoons white miso paste
• 4 tablespoons honey
• 2 tablespoons unseasoned rice vinegar

Whisk all the ingredients together until completely smooth and creamy. Taste for seasonings and adjust as necessary.

Short days

We switched to our winter hours this week; working eight hour days instead of nine. The mornings are often too frosty and cold to harvest right away; we have to wait for the sun to melt the ice from the leaves. The sun disappears behind the hills at 4:30, drawing a rapid close to the day. I was seeding in the hoop house today at that time and the sky quickly darkened.

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Lemony Carrot and Cauliflower Soup, from  nytimes.com

• 1 tablespoon coriander seeds
• 2 tablespoons extra-virgin olive oil, more for serving
• 1 large white onion, peeled and diced (2 cups)
• 2 large garlic cloves, finely chopped
• 5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
• 1 ½ teaspoons kosher salt, more as needed
• 3 tablespoons white miso
• 1 small (or half of a large) head cauliflower, trimmed and cut into florets
• ½ teaspoon lemon zest
• 2 tablespoons lemon juice, more to taste
•  Smoky chile powder, for serving
•  Coarse sea salt, for serving
•  Cilantro leaves, for serving

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.

Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.

Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.

Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Garlic is up

The garlic we planted several weeks ago has popped up through the straw, beautiful fresh green sprouts at a time when most plants are receding. The strawberries have also taken root and have new leaves forming. We were able to put the plastic on one hoop house before we left for Thanksgiving and we will be planting it today. 

We covered the tender plants that do not like too many frosts with row cover yesterday; they are tucked away for winter now. We mowed the asparagus last week and will now cover it with straw to manage weeds and protect it over the winter.

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Lettuce
• Chard
• Collard
• Kale
• Celeriac
• Cabbage
• Pac Choy
• Onion
• Turnip
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnip
• Rutabaga
• Radish
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Red Lentil and Chard Soup, from ottolenghi.co.uk

• 500g split red lentils
• 2.5 litres cold water
• 2 medium red onions
• 2 tbsp olive oil
• 200g Swiss chard
• 50g coriander leaves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp coriander seeds
• 3 garlic cloves, crushed
• 50g unsalted butter
• Grated zest of ½ lemon
• Sourdough bread
• 4 lemons, cut into wedges
• Salt and black pepper

Wash the lentils in plenty of cold water. Place in a large saucepan with 2.5 litres of water, bring to the boil and simmer for 35 minutes or until soft. Skim off any scum that rises to the surface during cooking.

Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl. Add a generous pinch of salt to the lentils and water in the pan and liquidise using a stick blender or in a food processor. Return the reserved lentils to the soup.

Now comes the arduous chopping part of the recipe. Peel the red onions, halve and thinly slice them. Place a frying pan over a medium heat, add the olive oil and onions and cook, stirring occasionally, for 4–5 minutes, until the onions soften and become translucent. Meanwhile, remove and discard the large stems from the Swiss chard. Wash and rinse the leaves thoroughly, then chop them roughly. Do the same with the coriander, leaving a few whole leaves for garnish later, and that’s all the chopping done.

Mix the cooked onions, chard leaves and chopped coriander into the lentil soup and season with the cumin, cinnamon and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes.

In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together. Melt the butter gently in a small saucepan over a medium heat, add the garlic and coriander seeds and fry for 2 minutes, until the garlic starts to colour slightly. Stir this into the soup, remove the pot from the stove and cover with a lid. Leave the soup to infuse for 5 minutes before serving.

Serve garnished with lemon zest and coriander leaves and pass round some sourdough bread and lemon wedges. Make sure everybody squeezes the lemon into their soup.

Thanksgiving

The whole crew and family, including the kids who are home from school, are headed out to pick this morning. As the harvest shrinks in the fall and we have other pressing tasks, we often don't all harvest together but today will be different. We plan to pick extra as we are only open this Tuesday. It seems fitting to celebrate Thanksgiving by bringing in the bounty as one.

We wish you all a delicious and warm Thanksgiving! 

This week's pick list:

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and cilantro
• Revolution Bread is available

Winter hours coming soon! Starting Tuesday 11/28 we will close at 6 pm.

Next week we will be open on Tuesday but closed on Friday. For the winter holiday, we will be closed Tuesday 12/26 and Friday 12/29.

Miso French Onion Soup, from nytimes.com

• ¼ cup plus 1 tablespoon olive oil
• 2 ½ pounds large Spanish onions, peeled, halved, and thinly sliced (about 4 cups)
• 8 diagonal slices of baguette, about 1/4 inch thick.
• ⅓ cup miso
• 1 tablespoon finely chopped fresh thyme, optional
•  Salt and freshly ground black pepper
• 4 large slices Swiss cheese

Preheat oven to 325 degrees. Place a large sauté pan over medium-high heat for 1 minute. Add 1/4 cup olive oil, and heat until shimmering. Add the onions and cook, stirring constantly and adjusting heat as needed, until the onions are soft and deep golden brown, about 20 to 25 minutes. Remove pan from heat and allow onions to cool in the pan.

Brush both sides of the bread slices with the remaining 1 tablespoon olive oil and place on a baking sheet. Bake, turning once, until just crisp, about 4 minutes a side. Remove from oven and set aside.

Pour 3 cups of water into a 2 quart saucepan. Cover and bring to a boil. Add miso, thyme, and cooked onions; mix well. Season with salt and pepper as needed.

Preheat a broiler. Place a large oven-proof serving bowl or four small oven-proof bowls on a broiling pan or small baking sheet. Pour the hot soup into the large bowl or divide among the small bowls. Place the croutons on top of the soup, and top with Swiss cheese slices. Place the pan holding the soup directly under the broiler until the cheese is melted, and the soup is bubbling. Serve immediately.

Washed clean

With each rain, the farm seems to grow greener and greener. The rain washes away the summer dust and exposes all the green shoots coming up everywhere.

The strawberries and rye went in last week! With more substantial rain coming, we are getting the chickens set for wet weather. We are putting up tarps around the house to give them more cover. We are also hoping to get the plastic on one hoop house today and possibly sow pasture seed. 

This week's pick list:

• Carrots
• Winter squash
• Brussel sprouts
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and cilantro
• Pick your own strawberries
• Revolution Bread is available

Winter hours coming soon! Starting Tuesday 11/28 we will close at 6 pm.

Next week we will be open on Tuesday but closed on Friday. For the winter holiday, we will be closed Tuesday 12/26 and Friday 12/29.

SPAGHETTI WITH BRUSSELS SPROUTS & BACON, from dishingupthedirt.com

• 5-6 slices of thick cut bacon, cut into 1/2 inch pieces
• 1 pound brussels sprouts, trimmed and sliced in half
• 1/4 cup dry white wine (can substitute with chicken or veggie broth)
• 1 pound spaghetti noodles
• 3 tablespoons olive oil (divided)
• 5 cloves of garlic, minced
• 1/2 cup freshly grated parmesan cheese
• pinch of crushed red pepper flakes
• minced parsley for serving

Cook the bacon in a large heavy bottom skillet over medium high heat until browned on all sides. Transfer to a paper-towel lined plate to drain. Pour out half of the reserved bacon fat (leaving about 1 1/2 tablespoons in the pan) and add the brussels sprouts. Cook the sprouts for about 5 minutes, stirring occasionally, until they begin to take on some color. Add the white wine and bring to a boil. Reduce the heat to low and continue to cook until the liquid has evaporated and the sprouts are a deep golden brown and slightly crisp. Remove from the heat and set aside.

Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1 cup of the cooking liquid.

Heat 1 1/2 tablespoons of olive oil in the same skillet you cooked the bacon/sprouts in over medium heat. Add the garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes.

Add the pasta to the pan with the garlic and 1 cup of reserved cooking liquid, toss well. Sprinkle in the cheese, bacon, brussels sprouts, crushed red pepper flakes and minced parsley. Drizzle with the remaining olive oil and serve warm.

Celebration

The sun came out for the harvest festival, allowing us to enjoy the soft fall light as we made wreaths, felted pouches, and ate pie. It was a lovely day.

We planted the garlic last week and the strawberries will go in this week. We will finish the beds by mulching them with rice straw which will protect the soil and limit weed growth. With more rains coming we are hoping to be able to disc the final fields and to plant the rye.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and cilantro
• Pick your own strawberries
• Revolution Bread is available

Pumpkin-Swirl Brownies, from smittenkitchen.com

• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups solid-pack pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts (optional)

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well. (Deb note: I used an 8-inch square, because it was what I had. It works, too, but the brownies are crazy thick and take much longer to bake, just to give you a heads-up.)

2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together. 

5. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.

6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.

7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Full cellar

We are looking forward to a nice rain at the end of this week. All of the summer production fields are empty and we are seeding cover crop today. The fall and winter fields, as well as the cooler, are still full of food. Mary and I both read the Little House on the Prairie series countless times when we were young. We joke that Ma and Pa have done well and we should make it through the long winter. 

The chicories we planted in August have flourished. While they are slightly bitter, they are also delicious. They have thicker leaves than lettuce and keep their crunch even with a thick dressing. 

We are planting garlic this week, as well as prepping the ground to plant cereal rye. We hope to get as much in the ground as possible before the rain!

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Sweet pepper
• Pac Choy
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories, including puntarelle and radicchio
• Parsnips
• Rutabaga
• Garlic
• Parsley and dill
• Pick your own strawberries
• Revolution Bread is available

Harvest Festival is this Saturday November 4th from 11 to 3!

Puntarelle alla Romana, from domenicacooks.com

Check out the original blog post which has great pictures and a clear description of how to cut the puntarelle: www.domenicacooks.com/2014/02/puntarelle-alla-romana/

• 2 (1 lb) heads puntarelle or other chicory
• 1 large clove garlic
• Pinch of coarse sea salt
• 4 oil-packed anchovy fillets (see Note)
• 2 tablespoons white or red wine vinegar
• 4 tablespoons really good extra-virgin olive oil
• Freshly ground black pepper

Clean, trim and cut the puntarelle. If using radicchio or a different chicory, tear the leaves into bite-sized pieces. Soak the puntarelle in a bowl of ice water for at least 1 hour, until they curl. Drain and pat dry with a clean kitchen towel or paper towels. Place the puntarelle in a salad bowl.

Mash together the garlic and sea salt ~ I use a small marble mortar and pestle. (If you don't have a mortar and pestle you can do this on a cutting board using the flat side of a chef's knife.)

Add the anchovy fillets and pound until coarsely mashed. (If you're doing this on the cutting board, transfer the garlic-anchovy paste to a small bowl.) Stir in the vinegar and mix well. Dribble in the oil and stir until well combined.

Drizzle the dressing over the puntarelle and season with a generous grinding of black pepper. Toss to combine, and serve.

A cohesive team

We spent the past two days making the biodynamic preparations that we use on the farm. It is rare that we all work together on a project and it was a joy to have the time to learn, talk and create as a whole. We were also joined by fellow farmers and community members, adding more able hands and lively conversation. In addition, we were finally able to take a crew photo, just as the season is nearing its end. Luckily, the whole crew is staying for another year! We are so excited to be able to spend another year with this dynamic, hard working, and caring team.

The cooler is filling up with storage crops: the potatoes and carrot harvests were abundant and the quality is good. We are harvesting the beets, parsnips, rutabagas, and radishes this week. The hoop house is taking shape; we hope to finish this week or early next week.

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Scallions
• Lettuce
• Chard
• Collards
• Kale
• Fennel
• Cabbage
• Sweet pepper
• Leeks 
• Onions
• Turnips
• Kohlrabi
• Celery
• Chicories
• Garlic
• Parsley and dill
• Strawberries
• Revolution Bread is available

Harvest Festival is coming up on November 4th!

GARLIC PARMESAN ROASTED ACORN SQUASH, from dishingupthedirt.com

The squash is in this recipes is left unpeeled and unseeded. The skin and seeds are edible, although the texture of some skins is softer than others. The seeds get nicely toasted. It is a fast and easy way to cook squash!

• 1 large acorn squash, sliced into 1/2 inch thick wedges
• 4 garlic cloves, chopped
• a few sprigs of fresh thyme (or a pinch of dried thyme)
• a few sprigs of fresh rosemary (or a pinch of dried)
• salt and pepper to taste
• olive oil
• plenty of freshly grated parmesan cheese
• Preheat the oven to 425F.

On a rimmed baking sheet toss the squash (seeds and all) with the garlic, herbs, salt and pepper and drizzle with plenty of olive oil. Place in the oven and roast until the squash is fork tender and the seeds are browning up, about 25-30 minutes. Flip the squash halfway through cooking and at this time sprinkle on the parmesan cheese.

Remove the squash from the oven and if desired sprinkle on a little more parmesan cheese for good measure.

Frost

In the wake of the destruction from the fires we have been grateful to have the grounding work of growing food. While being outside and caring for the land and animals in the smoke has not been easy, we have worked together to find a balance between our health and the needs of the farm. We were also thankful to gather in the barn on pick up days, to hear each other's stories, and to offer support to each other. 

We had a hard frost last week which killed many of the summer crops, not only tomatoes, peppers, and cucumbers but zinnias and dahlias as well. The sudden end to many crops is always surprising but the benefit is that cool weather should sweeten the kale and cabbage and allow them to flourish.

The egg production of the older laying hens has started to drop and the new flock of young hens is just beginning to lay the tiny pullet eggs. Their production will increase as the other flock decreases. We may have another dip in the amount of eggs when the older hens are retired and we transition to having one flock. 

This week's pick list:

• Carrots
• Winter squash
• Potatoes
• Summer squash
• Lettuce
• Chard
• Collards
• Kale
• Tomatoes
• Cabbage
• Sweet pepper
• Leeks 
• Turnips
• Kohlrabi
• Celery
• Chicories
• Garlic
• Parsley, cilantro, and dill
• Strawberries
• Pick your own crops! 
• Revolution Bread is available
• Deorative pumpkins and gourds

Harvest Festival is coming up on November 4th!

Apple and Bitter Lettuces Salad, from nytimes.com

• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
•  Salt to taste
• 1 scant teaspoon Dijon mustard
• 1 small garlic clove, puréed
• ¼ cup extra virgin olive oil or grapeseed oil
• 2 tablespoons walnut oil
• 4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
• 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
• 1 tablespoon chopped fresh tarragon
• ¼ cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic. Whisk in oils. Taste and adjust salt.

Combine lettuces, apples, tarragon and nuts in a salad bowl. Toss with the dressing and serve.