Strawberry love

We are giving the strawberries much needed attention this week. We trim off any side shoots they have made, encouraging them to focus on making fruit. As there are many rows of them, it is a big job. It is sometimes hard to find a window to tackle it. 

Seth and I are visiting Seth's family in Maine this week: enjoying the beach and returning to some of our favorite places, including to where we got engaged! We are grateful to the crew for the opportunity to go and for caring for the farm with skill and thoughtfulness. 

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Tomato
• Sweet peppers
• Hot peppers
• Green beans
• Spring onions
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Cabbage
• Kohlrabi
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Radish
• Turnip
• Arugula
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Herb Omelet Pita Sandwich, from nytimes.com

FOR THE CHOPPED SALAD:

• 1 cup diced tomato, in 1/4-inch cubes, a mix of red or yellow, if possible
• 1 cup diced cucumber, in 1/4-inch cubes
• ½ cup finely diced onion
• 2 cups cooked chickpeas
•  Salt and pepper
•  Pinch of red-pepper flakes

FOR THE YOGURT SAUCE:

• 2 tablespoons tahini
• ½ teaspoon finely grated garlic (about 2 cloves)
• 2 tablespoons lemon juice
• 2 cups plain whole-milk yogurt
•  Salt, to taste

FOR THE OMELET:

• ½ cup chopped scallions
• 1 cup chopped dill
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 4 large eggs, beaten
•  Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 4 to 6 large pita flatbreads, warmed

Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.

Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.

Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Season well with salt and pepper.

Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.

To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.

Blessing the water

We had a lovely time this Saturday swimming in the pond and sharing delicious food together. We are grateful for the large pond, both to cool off in on hot days and to grow our food!

The last big sowing is being seeded in the greenhouse this week; it is filling up again as we prepare for fall and winter. The first plants are going in the winter field: cabbage, brussel sprouts, and cauliflower. We are running out of the space and will begin to recycle beds we have already grown in to fit the remaining plantings. 

This week's pick list:

• Summer squash
• Celery
• Cucumber
• Eggplant
• Spinach
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Cabbage
• Kohlrabi
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Fruit from Filigreen Farm is available.

Chocolate Beet Cake, from food52.com

• 8 ounces fresh beets
• 7 ounces fine dark chocolate (70%)
• 1/4 cup hot espresso
• 3/4 cup 
• 2 tablespoons butter
• 1c up 
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons baking powder
• 3 tablespoons good quality cocoa powder
• 5 eggs
• 1 cup sugar
• 1 splash Crème fraîche and poppy seeds, to serve

Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350° F.

1. Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
2. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir. 
3. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces—the smaller the better—and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.
4. Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
5. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
6. Transfer quickly to the prepared cake pan and put in the oven, decreasing the hea immediately to 325° F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too—if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
7. Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.

Cabbage in the ground

The fall cabbage and cauliflower will be planted this week, along with our regular successions of lettuce, fennel, and scallions. All the fields will be full soon and the puzzle of where to put the next crops is weighing on us. With the late start, many crops did not ripen in the time we thought, leaving us to have to choose how much to harvest and how much to sacrifice for the next planting. 

We are building an onion and garlic storage room inside one of the barns so that it can be mouse proof and climate controlled. It should be done this week and we can begin to clean the garlic!

This week's pick list:

• Summer squash
• Peas
• Cucumber
• Eggplant
• Arugula
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Broccoli
• Cabbage
• Kohlrabi
• Carrots
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro Flowers, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Leek and Blue Cheese Toast, from smitten kitchen.com

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

New field

We will start prepping the winter field this week: first watering it overnight and then spading it. Even as we are just settling into summer, we are also thinking ahead. We are also seeding our big plantings of carrots and beets to harvest for winter storage this week.

We hired a crew from the Graton Day Labor Center to help knock out the hand weeding. We were grateful for the extra hands and for speed at which we flew through the beds. The onions, winter squash, and strawberries are all clean now. 

Seth finished harvesting the spring planted wheat, after bringing in the fall planted wheat last week. Now the work to clean it begins!

This week's pick list:

• Summer squash
• Snap peas
• Cucumber
• Eggplant
• Spinach
• Beets
• Chard
• Scallions
• Fennel
• Leeks
• Broccoli
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Lentils with Spinach and Basil, from food52.com

• 1/2 cup pine nuts or chopped walnuts
• 2 cups baby spinach
• 1 cup fresh basil leaves
• 1 cup cooked lentils (small green Puy, or any other that will hold its shape)
• 2 tablespoons fresh flat-leaf parsley leaves, chopped
• 1 garlic clove, finely chopped
• 1 lemon
• 1 cup Greek yogurt
• 1/4 cup olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup Parmesan cheese, sliced
• Salt
• Freshly ground black pepper

Heat a small sauté pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wooden cutting board to cool, then chop them roughly to the size of the lentils.

If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-size pieces. Otherwise, tear them by hand.

Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic (note: If you'd like the spinach and basil to hold their green form better, add them toward the end instead). Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, then slowly pour in the oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt and 2 good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil. 

Top the lentils with a squeeze of lemon juice, some Parmesan, and a final grind of fresh pepper. 

Hand weeding

This week we have a break from planting and seeding to catch up on weeding. We have improved our bed preparation and tractor cultivation so that we definitely have less weeds this year but there still are plenty. In some beds where the crop is established, we do not have to remove all the weeds. However, in the long term crops and the more slower growing crops we want to remove them before they grow any bigger. It is satisfying to look back at a beautiful clean row when you are done.

The young chicks ventured outside for the first time yesterday. Only a few actually go out the doors in the beginning but slowly over several days they all find their way.

This week's pick list:

The kale and collards are growing abundantly while the chard is struggling. The cucumber beetles are taking a toll on it. We will have it again next week, as well as spinach. 

• Summer squash
• Snap peas
• Cucumber
• Eggplant
• Arugula
• Beets
• Cabbage
• Scallions
• Fennel
• Leeks
• Broccoli
• Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, Parsley, and Dill
• Strawberries
• Revolution Bread is available.

Simple Zucchini Leek Soup, from dishingupthedirt.com

• 1/4 cup unsalted butter
• 1/4 teaspoon crushed red pepper flakes (a little less if you are sensitive to heat)
• 2 large leeks, white and light green parts only, thinly sliced
• 3 large cloves of garlic, thinly sliced
• 1/4 cup dry white wine
• 4 medium-sized zucchini, cut into 1/4 inch thick rounds (about 2 pounds)
• salt and pepper
• 4 tablespoons minced dill + additional for garnish
• 2 cups bone broth (or water) + additional to thin if needed (because the zucchini has a high water content you don't need much liquid here)
• finishing sea salt

In a large dutch oven or heavy-bottom saucepan heat the butter, crushed red pepper flakes and leeks over medium heat and sauté, stirring occasionally, for 8-10 minutes. Add the garlic and continue to cook, stirring often for about 1 minute longer. Add the wine and cook until most of the liquid has evaporated. Stir in the zucchini and a hefty pinch of salt and pepper. Cover the pan, and steam over medium-low heat for about 8-10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the dill and 2 cups of broth or water. Blend on high until very smooth. Return the soup to the pot and keep on low heat for about 10 minutes so all the flavors blend together. Taste test and adjust seasonings as needed.

Divide the soup between bowls and garnish with zucchini blossoms, extra dill, and sea salt.

Glittering

As the pastures continue to dry and turn golden, I am relishing the bits of green that are lasting: around the edges of the ponds, in areas we have mowed, and in some lower spots. Of course the fields are also growing greener by the day, the plants covering the brown of the soil as they grow. The potatoes this year have an incredibly rich color; each time I drive by them I cannot help but stare. The field they are in is one of our only fields that was not used to grow silage by the previous owners. It was only used as pasture and the soil is clearly healthier and more robust. We hope to one day have the rest of the fields back to the same level of health. We are slowly learning as we are here how best to work with this rich but tricky clay soil.

We are planting our last succession of corn and celery this week, as well as our third succession of cucumbers and summer squash. We are seeding the second half of our fall brassicas, as well as the first of our winter brassicas: broccoli, kale, cabbage, and more. 

Save the date for our annual BBQ and Swim Saturday July 28th!

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Chard
• Cabbage
• Scallions
• Leeks
• Broccoli
• Fresh Garlic
• Kale
• Collards
• Lettuce
• Basil, Cilantro, and Dill
• Strawberries
• Revolution Bread is available.

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.

Summer

Saturday's heat brought explosive growth to the fields, and we are beginning to harvest more from them. The last beds of flowers will be planted this week, along with the fall leeks. We seeded our fall brassicas yesterday. The greenhouse is starting to fill again after being emptier for a few weeks. 

After the solstice, you can feel a shift as the rapid race towards long days declines again. For this place with its windier and colder spring, it feels that summer has finally arrived. 

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Spinach
• Arugula
• Carrot
• Beet
• Fresh Garlic
• Onion
• Kale
• Collards
• Lettuce
• Basil, Cilantro, and Dill
• Strawberries
• Ground peppers
• Revolution Bread is available.

Garlic Lime Lettuce Wraps, adapted from 101cookbooks.com

*These are vegetarian but you could add ground beef, or substitute ground beef for the rice.*

• 2 garlic cloves, peeled
• 1- inch segment of fresh ginger, peeled
• 1/2 cup almond, cashew, or coconut milk
• scant 1/4 teaspoon fine grain sea salt
• 1 1/2 cups / 6 ounces leftover rice 
• 1 teaspoon soy sauce or shoyu
• 1 tablespoon freshly squeezed lime juice
• 1 small cucumber, deseeded, and cut into 1/4-inch dice
• 1 small carrot, peeled and grated
• a handful of sliced herbs, cilantro, basil, mint
• 10 - 12 whole lettuce leaves, romaine, little gems, etc.

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two. Add the rice, stir, and allow it to heat.

In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. 

Sweet smelling hay

The barn is full of hay again, with the delicious smell filling the air. The cows are being sorted into two new groups this week: the breeding herd with the bull and then the remaining steers, heifers, and calves.

We hope to harvest the rest of the garlic this week, along with trellising tomatoes, weeding, and planting. The flowers in the perennial field are starting to bloom, attracting bees and more.

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Fennel
• Carrot
• Beet
• Fresh Garlic
• Onion
• Kale
• Chard
• Lettuce Mix
• Basil
• Strawberries
• Ground peppers
• Revolution Bread is available.

Rosemary Shortbread Cookies, adapted from nytimes.com

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon coarsely chopped fresh rosemary leaves
• 1/2 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into 32 pieces 
• 1/2 teaspoon flaky finishing salt (optional)

1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
2. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Garlic harvest

We are harvesting the first of our garlic this week, starting with the soft neck variety. It is our first truly successful crop of garlic and we are so excited. We rearranged the fields last fall so that the fall planted strawberries and garlic were in the loamy soils, rather than the clay. The garlic has flourished and it should be much easier to harvest as well!

The first of the summer crops are coming in from the tunnels but only in limited amounts. We tried to squeeze in as many plants as we could to have enough for all of us but we are still learning the capacity of the space.

The planting has slowed to a steady pace, while cultivation and hoeing are dire tasks. We also plan to trellis the peas this week, along with haying, spraying horn manure, and more.

This week's pick list:

• Summer squash
• Cucumber
• Eggplant
• Fennel
• Turnips
• Spinach
• Fresh Garlic
• Garlic Scapes
• Arugula
• Lettuce
• Basil and cilantro
• Strawberries
• Ground peppers

Fennel Rice, adapted from nytimes.com

• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 pound fennel (2 medium bulbs), trimmed, cored and diced small
•  Salt to taste
• 1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
• 2 ½ cups water
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
•  Freshly ground pepper

Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in rice or bulgur and stir to coat with olive oil.

Add water, salt, pepper, and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover, sprinkle in mint and cilantro, and then place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Full fields

The fields are almost fully planted, with crops or summer cover. We have a moment now to tackle bigger weeding projects in the strawberries and asparagus, as well as honing our tractor cultivation. The chicks are ready to move to a larger space and we are working to update their coop. We cut hay last Friday and will start to bring it in soon.

This week's pick list:

• Summer squash
• Cucumber
• Spinach
• Fennel
• Radish
• Scallions
• Green Garlic
• Arugula
• Lettuce
• Basil
• Strawberries
• Ground peppers

Simplest Strawberry Tart, from nytimes.com

FOR THE RYE CRUST:

• ⅔ cup/85 grams all-purpose flour
• ⅔ cup/85 grams rye flour
• ½ teaspoon salt
• 1 ½ teaspoons apple cider vinegar
• 9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten, for egg wash

FOR THE TART:

• 1 cup/225 grams mascarpone, at room temperature
• 3 tablespoons granulated sugar
• 1 pound/450 grams small, sweet strawberries
• 3 tablespoons high-quality strawberry jam

1. Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
2. Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
3. Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
4. Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
5. Position a rack in the center of the oven and heat to 400 degrees.
6. On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
7. Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
8. Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
9. Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

Celebrations

We had fun celebrating the wedding of Jesse and Celeste all together this Saturday, meeting Jesse's extended family and friends. The hay barn was filled with good cheer, dancing, and delicious food.

We took a small break from planting yesterday to cultivate and prep more beds. This week the winter squash, peppers, and eggplants will be planted, along with celeriac and brussel sprouts. 

This week's pick list:

• Potatoes
• Spinach
• Fennel
• Turnips
• Scallions
• Green Garlic
• Cabbage
• Lettuce
• Cilantro and dill
• Strawberries
• Ground peppers
• Revolution Bread is available

Curried Egg Salad, adapted from nytimes.com

• 4 hard-boiled eggs, peeled
• 1 teaspoon plain 2-percent-fat Greek yogurt
• 1/4 teaspoon extra virgin olive oil
• 2 teaspoons lemon juice, or to taste
• 1/2 teaspoon finely grated lemon zest
• 1/4  teaspoon ground chile powderteaspoon , or to taste
• 1/4 teaspoon sherry vinegar, or to taste
• 1/3 teaspoon curry powder, or to taste
• Chopped cilantro
•  Kosher salt

Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, ground chiles, vinegar, curry powder, and cilantro. Season with a pinch of kosher salt.

Mix well and adjust seasonings as needed. 

Tall grass

The grass is so tall in some fields that you can barely see the cows as they first walk into it. Quickly they eat it down but the sight of their horns gliding through the still green grass is stunning.

The last irrigation headers are going into the fields this week and we are working to plant onions, tomatoes, and cucumbers, as well as our first rounds of flowers. We are also planting a summer cover crop of buckwheat in the open beds. The sheep will be sheared this Friday.

This week's pick list:

• Carrots
• Arugula
• Fennel
• Radishes
• Scallions
• Green Garlic
• Pac Choy
• Lettuce
• Cilantro
• Strawberries
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Roasted Radishes with Radish Greens, from bonapetit.com

• 3 bunches small radishes with greens attached
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. 

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

Chicks

The chicks arrive this week and we are all looking forward to hearing their quiet but loud sounds on the farm again. Mary has set up a new brooder in an old cotton trailer and we hope to have them out on pasture even sooner.

We planted our first starts in the fields today: kale, collards, cauliflower, and broccoli. We have a long list to get in the ground, while also still seeding new starts, weeding what we have planted, and prepping beds to plant. We make many lists and charts to map it all out! It is exciting to watch the flats roll out of the greenhouse and into the fields.

This week's pick list:

• Carrots
• Spinach
• Fennel
• Beets
• Scallions
• Green Garlic
• Pac Choy
• Broccoli
• Lettuce
• Collard Greens
• Cilantro
• Strawberries
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Sesame Soba and Ribboned Omelette Salad

Dressing

• 4 1/2 tablespoons toasted sesame seeds, plus more for garnish
• 3 tablespoons water
• 3 tablespoons soy sauce (use low-sodium for a less salty sauce)
• 2 tablespoons plus 1 teaspoon tahini
• 2 tablespoons plus 1 teaspoon rice vinegar
• 1 1/2 tablespoons toasted sesame oil
• 3/4 teaspoon granulated sugar, or more to taste
• Chili sesame oil to taste

Omelet Ribbons

• Neutral cooking oil, to coat skillet
• 3 large eggs
• 3 teaspoons water
• A few pinches sugar
• A few pinches salt

Assembly

• 1 9.5-ounce package buckwheat soba noodles
• Raw vegetables of choice (such as carrots, scallions, pac choy)

Make the dressing: Put the toasted sesame seeds into a blender or food processor and run the machine until the seeds look like wet sand — it will take a couple minutes. Add the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, salt and chili sesame oil and blend until combined. Taste and adjust ingredients to your preferences. 

Make the omelet ribbons: Whisk eggs with water, sugar and salt until well-blended and even in color. Heat a 10-inch skillet (I really like using a nonstick here and for other crepe-like things) over medium and coat very lightly with cooking oil. Pour in 1/3 of mixture, which will be enough to coat the pan very thinly. (If your pan is bigger or smaller, use less or more accordingly per batch, the goal is to keep the egg very thin.) Cook for 1 to 2 minutes, until the egg has set and the edges look dry. Carefully flip* the omelet and cook for 20 to 30 seconds on second side. Flip egg out onto paper towel to blot oil and repeat 2 more times. 

Stack the three omelets together and roll them into a log. Use a sharp knife to slice the roll into very thin ribbons, thinner even than you see in my photos. 

Cook the noodles: In well-salted water until tender but firm for the time recommended on your package of noodles, usually 4 to 5 minutes. Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

To serve: My favorite way for a family meal is to put everything out in separate dishes and let each of us assemble to taste. (Or, if you’re this one, grab the bowl of egg ribbons and help yourself.) Or, you can toss the noodles with about half the sauce, then arrange it in a bowl with the omelet ribbons on top, followed by your vegetables. Garnish with extra sesame seeds and serve with additional sauce on the side.

New beginnings

The grass has grown incredibly high in the last few weeks and most of it is starting to head up. Small pockets of the hills are beginning to turn brown. We are spading the last field today, while continuing to water and prep beds in the other fields. We are implementing new routines for prepping beds, which means a lot of moving parts and some missteps as we find our rhythm.

We are sowing our first seeds in the ground this week, followed by potatoes and more next week. The greenhouse is reaching it's maximum capacity and we can't wait to have the plants in the ground.

This week's pick list:

• Carrots
• Spinach
• Fennel
• Beets
• Scallions
• Green Garlic
• Pac Choy
• Broccoli
• Kale
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Spaghetti with Meyer Lemon, Marscapone, Spinach. and Hazelnuts, from thekitchn.com

• 1/2 cup mascarpone cheese
• Finely grated zest of 1 medium Meyer lemon
• Juice of 1 medium Meyer lemon (about 3 tablespoons juice) 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 8 ounces dry spaghetti
• 5 cups loosely packed baby spinach or coarsely chopped regular spinach 
• 1/2 cup chopped, toasted hazelnuts

Bring a large pot of water to boil and salt generously. Meanwhile, place the mascarpone, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and whisk to combine; set aside.

Add the spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.

Return the pasta to the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

Shiny cows

The cows coats are shiny and beautiful this time of year from all the fresh green grass. They fill their stomaches easily and spend more time ruminating during the day. The pasture is filling up with baby calves, some of whom are big enough to see now. 

We put a shade cloth on one of the tunnels for the summer season, allowing us to grow spinach, basil, and other crops without it being too hot. We hope to also cut down on our use of row cover in the fields. We are also working through prepping all of the fields. The first field has been spaded and we are getting ready to water it. The next one is being spaded today.

This week's pick list:

• Carrots
• Spinach
• Fennel
• Potatoes
• Chard
• Beets
• Cabbage
• Turnip
• Lettuce 
• Scallions
• Green Garlic
• Ground Basque and Cayenne pepper
• Herb Tea Blend
• Revolution Bread is available

Wheat Berry Salad With Green Garlic and Fennel, adapted from thekitchn.com

• 1 cup wheat berries
• 3 cups water
• 2 stalks green garlic (white and light green parts only), cut into 1-inch pieces* 
• 2 tablespoons toasted almonds
• 1/4 cup extra virgin olive oil
• Juice of one lemons
• Zest of one lemon
• Coarse kosher salt
• 2 fennel bulbs, thinly sliced
• 2 tablespoons torn mint leaves

Cook wheat berries: Combine wheat berries, water, and large pinch of salt  in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. 

Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.

Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in fennel and mint. Season to taste.

*Note: Green garlic is much more mild than mature garlic and we like it just fine raw. However, if you prefer, it can be blanched first to mellow out the flavor.

First field

Somehow I forgot the blog this week! Thank you for the reminders. We are just starting to till the first field today so we are all a little excited to be back in a routine and rhythm of growing food!

This week's pick list:

• Carrots
• Spinach
• Pac choy
• Potatoes
• Chard
• Beets
• Cabbage
• Turnip
• Lettuce 
• Scallions
• Green Garlic
• Ground Basque and Cayenne pepper
• Herb Tea Blend
• Revolution Bread is available

Change

While the weather forecast still predicts a small amount of rain later this week, it also seems that a shift is beginning. We are anxious for the fields to begin to dry and to be able to grow abundant food again. During the wild weather yesterday, we tucked peppers, eggplants, tomatoes, and cucumbers into one of the tunnels. We are anxious to see how they do and hoping to have these summer crops a little earlier this year!

The pick list is shrinking as the storage crops finally give out but we are working hard to keep the tunnels full of food. We had a little delay last week as we worked to bring down the bug population in one house. To do this we kept it as empty of plants as we could but this meant a slight break in our planting schedule. We are learning what works well in the tunnels and provides the most food for all of us in the small space.

• Please join us for yoga in the CSA barn this Wednesday from 6 to 7!
• May Day is Saturday May 5th from 10 am to 2 pm

This week's pick list:

• Carrots
• Pea shoots
• Pac choy
• Potatoes
• Chard
• Beets
• Cabbage
• Turnip
• Lettuce 
• Green Garlic
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Cornbread Tamale Pie (adapted from nytimes.com)

• 3 pound ground beef
• 1 green garlic, finely chopped
• 3 cups pureed tomatoes
• 2 cups thinly sliced red pepper (frozen from the summer)
• 2 teaspoons basque pepper powder
• 2 teaspoons ground cumin
• 2 teaspoons salt, plus more to taste
• 2 1/4 cup cornmeal
• 3 tablespoons flour
• 3 tablespoons sugar
• 3 eggs
• 1 cup milk
• ¼ cup yogurt
• 3 tablespoon melted butter

Preheat the oven to 425 degrees. In a large skillet, saute the pepper and garlic over medium-high heat until softened, about 5 minutes. Then add the beef, basque pepper powder, cumin, and 1 teaspoon salt. Cook about 5 minutes. Add pureed tomatoes and simmer for 5 to 10 minutes. Set aside.

In a medium bowl, whisk together the cornmeal, flour, sugar, and 1 teaspoon salt. In a small bowl whisk together the egg, milk, yogurt, and butter until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the a large pyrex baking dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Running water

After the intense but glorious rain, all the drainages were running. A few are still trickling even today. It is a treat to hear the sound of running water. Teddy and I hiked around the farm on Saturday, basking in the wet fields and full ponds, feeling grateful for the nourishing water that was everywhere.

We are battling a bug invasion in one of the tunnels. We have been researching what they are, who eats them, and what caused them to appear. They were probably in the soil and the wet, humid environment caused them all to hatch. We are clearing our old beds, opening the doors and hoping to entice them out into the pasture, and planning to release some beneficials to hopefully help reduce them.

We have many events this week and beyond! We hope you can join us:

• This Wednesday April 11th All Member Meeting 6-8 pm in the hay barn
• This Friday April 13th Walk to the cows at 4:30, stay for a potluck around 5:30
• Saturday May 5th May Day

This week's pick list:

• Carrots
• Winter squash
• Pea shoots
• Pac choy
• Potatoes
• Chard
• Beets
• Cabbage
• Spinach
• Turnip
• Lettuce 
• Spigarello
• Green Garlic
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Melting Potatoes, from smittenkitchen.com

• 4 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh thyme or rosemary leaves 
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds yukon gold potatoes, peeled, cut into 1-inch slices
• 1 cup chicken or vegetable stock or low-sodium broth
• 3 to 4 garlic cloves, peeled and smashed

Heat oven to 500 degrees F. 

[This is really, crazy hot. If you’re really nervous, I suppose that 450 degrees or 475 will also work, but I made it both times at 500 without problems.]

Place melted butter in the bottom of a large bowl. Stir in herbs, if using, salt, and pepper. Add potato slices and mix to evenly coat them. Spread potato slices and all of the good stuff at the bottom of the bowl in a 9×13 (quarter-sheet) metal (a glass baking dish shouldn’t be used at this high of a temperature) baking pan. 

Roast potatoes for 15 minutes. Use a thin spatula to loosen potatoes and turn them over. Roast for a second 15 minutes, then carefully pour stock or broth into pan and add the garlic cloves. Roast for 15 minutes more, until potatoes are fully tender.

Green growth

The rain followed by the warm days caused the most of the remaining plants that have been holding all winter to give out, going to seed and starting to recede. We are now picking mostly out of the tunnels, which is a productive but small space! We are also offering ground dried peppers from the summer fields.

The coming rain this week should help to fill the large pond even more. While we are grateful for any rain, it will delay our planting as we wait for the fields to dry. 

This week's pick list:

• Carrots
• Winter squash
• Snap peas
• Pac choy
• Potatoes
• Chard
• Celeriac
• Cabbage
• Spinach
• Turnip
• Lettuce 
• Spigarello
• Radish
• Green Garlic
• Ground Basque and Cayenne pepper
• Revolution Bread is available

Magic Sauce, from 101cookbooks.com

• 1/2 cup extra-virgin olive oil
• 1 teaspoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 2 teaspoons piment d'espelette
• 1 green garlic, chopped fine
• 1 well-crumbled bay leaf
• 1/4 teaspoon + fine grain sea salt
• 1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. 

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice. 

You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes. 

Run off

Seth and I left to visit family on the East coast last Thursday morning. I lay awake the night before, excited to travel and enjoying the sound of the storm outside. We drove away in the dark, unable to see the effects of the rain and wondering if we finally had enough run off to recharge the ponds. Thankfully, we were able to see pictures from the crew and it looks like a lot of water was captured! We can breathe more easily now and are excited to have water to farm this year.

Annie, Cecilia, Jesse, Jorge, Kelsey, Mary, and Pascale are skillfully watching the farm and more this week. They are seeding onions, planting in the tunnels, and watching for our first calf to appear.

This week's pick list:

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

Chard Stalk Hummus, from food52.com

• Chard stalks from 1 pound whole chard, trimmed and chopped
• 1 green garlic, finely chopped
• 1/4 cup tahini
• 1/4cup extra-virgin olive oil, plus more for drizzling
• 2tablespoons fresh lemon juice
• 1/2teaspoon kosher salt

Bring a large pot of water to boil and cook the stalks until very tender, 18 to 20 minutes. Drain.

Place the garlic in a food processor and pulse until chopped. Add the chard stalks and purée, then add the remaining ingredients and process until very smooth.

Transfer to a shallow bowl, drizzle with olive oil, and serve at room temperature. The hummus also can be stored in the refrigerator for up to 3 days. Return to room temperature before serving.