Balance

As in life, success in farming often arrives from keeping the proper balance, the right amount of water to sun to nutrients and more. It is a simple equation and yet so difficult. We need to adjust our actions with the weather, watching the plants and more for clues as to their needs. It is hard to predict, although we gain knowledge the longer we are here.

In the tunnels, the environment is largely controlled by us and also very different from outside, much more humid and moist. The plants are very susceptible to disease so we water the least amount necessary. We were having germination problems when direct seeding spinach so we tried to water a little more to help sprout the spinach. Unfortunately all the basil in the tunnels then got disease, so we will not have any more of the genovese basil for the season. Luckily there is purple and thai basil in the pick your own field.

The beautiful blue chicory flower blooming in the picture below is a joy to see through the summer in the pasture. We added to the seed to our cover crop mixture this year to increase the diversity of seed in the mix. Unfortunately we have learned that it is a hard plant to eliminate and it has become a weed in the vegetable fields.

This week’s pick list:

• Cabbage

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Spinach

• Snap peas

• Celery

• Arugula

• Scallions

• Onions

• Corn (last week)

• Melons

• Garlic

• Strawberries

• Dried tea herbs (plus fresh in the pick your own!)

• Dried Peppers

• Revolution Bread

I have not made this recipe but I was fascinated to hear you could make a preserve simply out of melons. We have so many beautiful melons right now!

Melon Butter, from silviabaldini.com

• 2 melons peeled, seeded and diced

• 1 lemon juice

• sugar 500g for every 1 kilo of melon flesh, peeled and seeded

Peel, remove seeds and dice melon. Weigh flesh. Add half of the weight in sugar for a 50% sugar ratio (1 sugar to 2 melon ratio). Add the lemon juice. Bring to a boil then simmer in a non reactive pan until thick and syrupy. Candy thermometer 108. Transfer in to jars, wipe the rims, apply the lids and rings, and process in a boiling water bath.

Shelling Beans

One variety of bush beans that we grow in the pick your one field are Dragon Langerie or Dragon’s Tongue (https://www.fedcoseeds.com/seeds/dragon-langerie-organic-bush-wax-bean-277). They are delicious picked young before the seeds have developed, but can also be eaten as a fresh shelling bean. Right now there is an abundant amount of shelling beans in the field!

We are focusing on hoeing this week, hoping to get the weeds knocked back before the fall harvest gbegins next week with onions and winter squash. The storage onions look amazing this year!

This week’s pick list:

• Cabbage

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Basil, Cilantro, Dill

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Spinach

• Celery

• Turnips

• Fennel

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread

Cranberry Bean Salad with Basil, Mint and Feta, from thekitchn.com

• 4 tablespoons olive oil, diced

• 2 cloves garlic, minced

• 1/2 pound fresh cranberry beans, shelled (will yield 1 1/4 cups of actual beans)

• Salt and freshly ground pepper

• 1/2 teaspoon Dijon mustard

• 2 tablespoons red wine vinegar

• 1/4 cup chopped basil

• 2 tablespoons chopped fresh mint

• 1/2 cup mild feta cheese, crumbled

Over medium-low heat, heat 1 tablespoon of the olive oil and add the garlic. Stir until fragrant, about a minute. Add beans and stir until they're just coated in oil. Cover the beans with about 2 inches of water and a pinch of salt and pepper.

Simmer, covered, until beans are soft but are not losing their shape, about 30 minutes. Remove pot from heat, and use a slotted spoon to transfer beans into medium bowl. Allow to cool completely. Reserve 2 teaspoons of the cooking water.

In a small bowl, whisk together the remaining 3 tablespoons oil, mustard and vinegar and season with salt and pepper. Add the dressing to the beans and gently stir to combine.

Add 2 teaspoons of the cooking liquid. Season with salt and pepper. Stir in the basil, mint and feta and allow the salad to stand for twenty minutes. Serve at room temperature.

Wheat

We are excited to have wheat berries and flour back in the barn! Adam and Seth have gotten the cleaning equipment up and running again. The freshly milled whole grain flour has a beautiful smell and tastes delicious.

We are direct seeding outside for the last time the week: a second round of storage radishes and turnips, as well as the last cilantro and dill. The purple sprouting broccoli will be planted this week and we are hoping for a bountiful harvest in February!

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Hot Pepper

• Sweet Pepper

• Spinach

• Celery

• Turnips

• Fennel

• Arugula

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread

Ulitmate Zucchini Bread, from smitten kitchen.com

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater

• 2 large eggs

• 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter

• 1/2 cup (95 grams) packed dark brown sugar

• 1/2 cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon fine sea or table salt

• 1 1/4 teaspoons ground cinnamon

• 1/8 teaspoon ground or freshly grated nutmeg

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 cups (260 grams) flour

• 2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Night Rides

The hot nights of last week brought us outside at sunset, riding bikes and waiting for the house to cool to sleep. I always joke that we can grow every vegetable here “medium” as we are not too warm for cool loving crops, like lettuce and broccoli, but not too frigid for the heat lovers, like the tomatoes and peppers. The growing season is a bit of a roller coaster ride, depending on the weather the different types of crops thrive. The heat wave last week induced incredible growth in the tomatoes and peppers, although no ripening white yet! They look big and happy. The kale on the other hand wilted and looked miserable no matter the amount of water it received.

This week we are planting the winter chicories, plus more cabbage and broccoli. The winter field is growing beautifully!

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Summer squash

• Lettuce

• Cucumbers

• Radishes

• Hot Pepper

• Sweet Pepper

• Spinach

• Celery

• Cabbage

• Fennel

• Scallions

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

Puy lentil and aubergine stew, from ottolenghi.co.uk

• 3 tbsp olive oil, plus a little extra to serve

• 3 garlic cloves, finely sliced

• 1 large red onion, finely chopped (160g)

• ½ tbsp picked thyme leaves

• 2 small aubergines, cut into chunks, about 5 x 2cm (420g)

• 200g cherry tomatoes

• 180g Puy lentils

• 500ml vegetable stock

• 80ml dry white wine

• 100g crème fraîche

• 1/2 - 1 tsp ground chiles

• 2 tsp picked oregano leaves

• salt and black pepper

Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

Place the aubergines and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.

Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top.

Fruits of Summer

I picked the first early girl tomatoes from the field on Sunday. Many more should follow in the coming weeks, especially with this heat wave. The dry farmed tomato plants this year are big and beautiful, while the heirlooms look less vigorous. It may be that with the late rain we should have watered the heirlooms even less!

The seeding and planting of the fall and winter crops has slowed to a steady pace, just in time for the harvests to increase. The winter field is now fully spaded and we will mostly plant it out by the end of the month.

We hope you can join us for a potluck this Friday!

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Radishes

• Arugula

• Celery

• Cabbage

• Fennel

• Scallions

• Onions

• Corn

• Melons

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

Grilled Summer Vegetables with Tahini Dressing, from nytimes.com

For the tahini dressing:

• ¼ cup tahini, at room temperature and well stirred

• 3 tablespoons lemon juice

• Pinch of ground cayenne

• 2 garlic cloves, grated or pounded to a paste

• 2 tablespoons extra-virgin olive oil

• 1 cup plain yogurt (not Greek-style yogurt)

• Kosher salt

For the vegetables:

• A mixture of onions, peppers, squash, and tomatoes (but feel free to mix, cabbage would be good too!)

• Paprika or pimentón, for garnish (optional)

• Chopped mint, dill, parsley and cilantro, for garnish

• Lemon wedges, for serving

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.

Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.

Grill vegetables.

Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

Cycles

We picked the first of the field eggplant last week; it was beautiful to see the dark purple, shiny fruits. The corn is slowly ripening but the crop is very petite this year. It was planted in a section of the field that has standing water for much of the winter and the plants are stunted. Luckily the mini ears still taste delicious.

I looked back at the records from the previous seasons at this time to see how this season varies: what we were harvesting, planting, and weeding. Seeing the common rhythms helps to ground me and to ease my worries.

This week’s pick list:

• Kohlrabi

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Turnips

• Celery

• Cabbage

• Fennel

• Scallions

• Garlic

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread and Filigreen Farm Blueberries available!

Eggplant Salad Toasts, from smittenkitchen.com

Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above

1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved

Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.

Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.

Buzzing

Walking through the fields this Sunday, it was a joy to come to the strip of phacelia that we planted in the middle of the melon patch this year. It was abuzz with all types of bees and insects. I hope to plant even more flowers in the field next year if I can find room. The flower garden is also a haven for insects and birds!

We have been dog sitting my brother’s dog, Patty, for the last week so I have been taking short morning walks with both dogs most mornings. It has been lovely to be outside in the calm of the morning before the sun is up, seeing where the fog has settled, and all the animals just waking up.

We are planting fall broccoli, cabbage, cauliflower, and brussel sprouts this week. The summer crops enjoyed the heat of the weekend and are growing rapidly. We hope to be eating more of them soon!

This week’s pick list:

• Arugula

• Eggplant

• Tomatoes

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Turnips

• Radishes

• Cabbage

• Broccoli

• Tatsoi

• Scallions

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread and Filigreen Farm Blueberries available!

Pasta with Zucchini Cream, from 101cookbooks.com

• 8 ounces dried pasta

• 3-4 medium zucchini (2 lbs), washed

• 2 tablespoons extra virgin olive oil

• 6-8 medium cloves garlic, grated on microplane

• 1/2 teaspoon fine grain sea salt

• 1 1/2 cups grated Parmesan or pecorino cheese

• 1 cup basil, thinly sliced

• black pepper

• toasted almond slices

Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.

In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.

Dip in the pond

We are working on our last big sowing for the greenhouse this week: our first round of chicories, as well as the last chard and basil. The greenhouse will be at its fullest again until we start planting out all the fall crops next week. We are slowly prepping the winter field and starting to recycle beds in the other fields.

We are close to mid summer when the weed pressure is high, the fields are full, and we are starting to feel the pull of fall. We are looking forward to celebrating this time with you on Saturday.

This week’s pick list:

• Arugula

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Kohlrabi

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Peas

• Radishes

• Fennel

• Broccoli

• Tatsoi

• Scallions

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread and Filigreen Farm Blueberries available!

Zucchini With Ricotta-Basil Mousse, from nytimes.com

• 6 small zucchini (about 1 1/2 pounds)

• 1 cup loosely packed fresh basil leaves, finely chopped

• 1 cup (8 ounces) ricotta cheese

• ½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped

• ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese

• 2 tablespoons hot water

• 1 tablespoon fresh lemon juice

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• Parsley sprigs

Preheat oven to 450 degrees Fahrenheit.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9–inch baking dish coated with olive oil.

Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

Dilly Beans

We only seed one planting of the green beans in the fields as they are so time consuming for us to pick; the succession plantings are all in the pick your own field. However we know that we often have a small window at this time when we can devote the time to picking them. We always hope for a bumper crop so that we can make dilly beans! Amber and I were commenting when we were picking the beans that we had never eaten dilly beans until we worked on farms and then we fell in love. We lacto ferment our dilly beans in a large crop and eat them all winter. I included two recipes below for lacto fermented and vinegar pickled.

We are seeding our winter carrots and beets this week, just as we are harvesting our first summer successions. Each year I am still in awe of how quickly the time passes, and how all the seasons are truly connected. The fields are starting to look so clean as we move through them clearing the weeds.

We are starting to harvest and dry lots of fresh herbs for tea. The chamomile and tulsi are in their prime!

This week’s pick list:

• Green Beans

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Kohlrabi

• Leeks

• Carrots

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Peas

• Turnips

• Fennel

• Broccoli

• Strawberries

• Tea Blends

• Dried Peppers

• Revolution Bread and Filigreen Farm Blueberries available!

Lacto-fermented Dilly Beans, from culturesforhealth.com

Yields 2 quarts

• 2 quarts water

• 4-6 Tbsp. sea salt

• 1 pound young green beans, trimmed

• 2 Tbsp. red pepper flakes, or to taste

• 4 garlic cloves, peeled and smashed

• 1 tsp. black peppercorns

• 2 large handfuls of dill (flowering heads preferred, but leaves work well too)

1. Dissolve sea salt in water to make a brine. Set aside .

2. Divide the red pepper flakes, garlic cloves, peppercorns, and dill between 2 quart-size glass jars.

3. Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with brine solution, leaving 1 inch headspace at the top of jar

4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

6. Once the beans are finished, put a tight lid on the jar and move to cold storage.

Vinegar Dilly Beans, from freshpreserving.com

Makes about 6 (16 oz) pint jars
An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder to the brine.

• 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)

• 3 3/4 cups vinegar

• 3 3/4 cups water

• 1/3 cup salt

• 6 cloves garlic, crushed or thinly sliced

• 6 springs of dill

• 6 pint jars

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

2. Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.

3. Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.

4. Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

5. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
   

Nourishment

Seth and I had a wonderful week visiting with all my relatives on my father’s side. It was a joy to see the next generation playing together endlessly and a treat to have time with everyone.

The plants double in size in our absence! The annual flowers are truly starting to bloom and the summer crops are trickling in. We were grateful to return home to home grown food and herbs and to see our crew and the animals.

This week we have no plantings and only a small seeding. We are focusing on weeding and cleaning garlic!

This week’s pick list:

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Kohlrabi

• Leeks

• Radish

• Kale

• Summer squash

• Lettuce

• Cucumbers

• Peas

• Turnips

• Fennel

• Broccoli

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

TURNIP & BACON FRITTERS, from dishingupthedirt.com

• 3 slices of thick cut bacon, roughly chopped

• 3 cups grated turnips (use a box grater or the grating attachment on a food processor and make sure to drain the shredded turnips in a tea towel to release excess water)

• 1 cup chopped greens

• 1 large egg

• pinch of salt and pepper

• 1/2 cup finely grated hard cheese,

• ½ cup unbleached flour

• Bacon fat or another cooking fat for frying

• Yogurt or creme fraiche for serving

• Ground hot peppers for serving (optional)

Preheat your oven to 250F.

In a large cast iron skillet over medium high heat fry the chopped bacon until fully cooked and slightly crispy. Remove from the pan and let drain on a paper towel lined plate. Reserve the cooking fat.

In a large bowl combine the grated turnips (that have been squeezed pretty dry in a dish towel) with the bacon, turnip greens, egg, salt and pepper, grated cheese and flour. Mix until well combined.

In the same skillet heat about 2 tablespoons of the reserved bacon grease over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.

Serve with yogurt or creme fraiche and a pinch of ground hot pepper

Waiting

The season is off to a slower start than usual as we wait for the crops to ripen. Even the plants in the tunnel are taking longer to ripen than last year. There are large beautiful cucumber plants full of flowers and small fruits that we are looking forward to eating soon!

Seth and I are away this week at a family reunion and are grateful for the crew taking care of the farm. While we are gone, they will continue to work on prepping the winter ground, seeding more fall brassicas, and planting succession crops. The weeds are creeping in and we are hoping to tackle some of them, by hand and by tractor. We hope to have most of the hay in as well.

This week’s pick list:

• Beets

• Chard

• Potatoes

• Collards

• Parsley, Basil, Cilantro, Dill

• Mustard greens

• Scallions

• Radish

• Kale

• Summer squash

• Lettuce

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread available for purchase

No Bake Lemon Custards with Strawberries, from nytimes.com

FOR THE CUSTARDS:

• 2 cups heavy cream

• ⅔ cup granulated sugar

• 2 teaspoons finely grated lemon zest (from 1 to 2 lemons)

• Pinch of fine sea salt

• ⅓ cup fresh lemon juice (from 2 to 3 lemons)

FOR THE STRAWBERRY TOPPING:

• 1 cup sliced strawberries

• 1 to 2 teaspoons granulated sugar

• Freshly ground black pepper, for serving

In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.

Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.

Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.

Refrigerate, uncovered, until set, at least 3 hours.

As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.

To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

Another field

The final plantings of corn and melons are going in the ground this week, filling up another 2 acre field. Jesse mowed the winter field yesterday. We will spade the first section this week in preparation for planting the brussel sprouts and cabbage that Amber and Abby seeded into flats yesterday as well. The greenhouse shrunk to its lowest point last week but we sowed a big round of fall brassicas yesterday to fill it back up.

We are slowly filling up the barn with bales of hay. We will sort the cows this week, first tagging the calves, and than adding the bull to the herd of breeding moms.

This Week’s Pick List:

• Beets

• Chard

• Potatoes

• Collards

• Tokyo Bekana

• Basil, Cilantro, Dill

• Mustard greens

• Scallions

• Fennel

• Kale

• Tatsoi

• Lettuce

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread available for purchase

Beet Dip with Labneh, from nytimes.com

• 1 medium beet or 1 bunch small beets (about 1/2 pound), peeled and roughly chopped

• 1 cup whole walnuts, toasted, plus chopped walnuts for garnish

• 1 lemon, juiced, plus additional, for zesting and juicing

• 1 tablespoon pomegranate molasses

• 1 teaspoon ground hot pepper

• 1 garlic clove, peeled

• 1 teaspoon kosher salt, plus more to taste

• ½ cup extra-virgin olive oil, plus more for garnish

• Freshly ground black pepper

• 1 cup labneh (strained yogurt), for serving

• Torn pita, for serving

Put the beets, whole walnuts, lemon juice, pomegranate molasses, red pepper, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.

Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

Flow

As we work towards the solstice this week, it feels as if our pace is shifting from the mad dash of spring plantings to a more steady flow of succession crops going in the fields. We trellised the tomatoes today, prepped beds to plant, and pulled the lines from the garlic. We hand forked all the garlic to harvest it last week which was difficult but also rewarding to see a decent harvest from such an overgrown piece of ground.

We will plant more broccoli, kale, lettuce and more this week, while still catching up on weeding and collecting hay. The new chicks are going outside for the first time tomorrow!

This Week’s Pick List:

• Beets

• Radish

• Potatoes

• Spinach

• Arugula

• Parsley, Basil, Cilantro, Dill

• Mustard greens

• Scallions

• Fennel

• Kale

• Tatsoi

• Lettuce Mix

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread available for purchase

Mustard Green Harissa, from food52.com

• 1 1/4 teaspoons coarse sea salt (divided)

• 1 cup packed chopped mustard greens

• 3 tablespoons extra-virgin olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon coriander seeds

• 1/2teaspoon cumin seeds

• 1 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1 tablespoon minced cilantro

• 1 tablespoon minced flat-leaf parsley

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon red wine vinegar

• 2 teaspoons water

  
  Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about 2 minutes. Drain well.

  Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until the garlic starts to turn golden, about 5 minutes. Transfer to a small heatproof bowl and set aside to cool.

  In the same skillet, toast the coriander and cumin, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.

  Transfer the powder to a blender (we found a mini-food processor works best). Add the paprika, cayenne, cilantro, parsley, lemon juice, vinegar, water, mustard greens, garlic oil, and the remaining 1/4 teaspoon salt. Puree until smooth.

  Taste and season with more salt if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.

Shades of green

The heat wave is promoting insane growth in the fields as the little rows of green quickly fill out to darker and larger lines. The rain has allowed the grass to regrow in many places, still a brilliant green, while the hills are drying and changing to golden yellow. It is beautiful to see all the variation.

We are planting our third succession of corn, our second succession of peppers, melons, watermelons, cucumbers, and summer squash. We are also hoping to harvest the garlic this week. It is not a stellar year for the garlic as the annual rye grass dominated and it is hard to even see the crop. We are hoping to still rescue some of it and then reclaim that ground for our winter beets and carrots.

The chicks are moving to their big coop and will start going outside soon. We hope to start baling hay on Wednesday. The sweet smell in the barn is welcome every year, and comforting to know we have winter feed.

This Week’s Pick List:

• Beets

• Carrots

• Potatoes

• Spinach

• Arugula

• Parsley, Basil, Dill

• Scallions

• Fennel

• Kale

• Tatsoi

• Lettuce Mix

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread available for purchase

Green Goddess Pasta Salad, from nytimes.com

• Fine sea salt, as needed

• 2 (9- to 10-ounce) packages cheese tortellini

• 1 fennel bulb

• 1 cup sour cream or plain full-fat Greek yogurt

• 1 packed cup basil leaves

• 2 tablespoons coarsely chopped chives

• 2 packed tablespoons parsley leaves

• 2 garlic cloves, peeled

• 3 scallions, white and green parts

• 1 tablespoon fresh lemon juice, plus more to taste

• ¼ teaspoon black pepper, plus more for serving

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 cup baby arugula

In a pot of heavily salted water, cook the tortellini according to the package directions.

Make the dressing: Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.

As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it’s still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.

Thinly slice remaining 2 scallions and enough of the fennel bulb for 3/4 cup and add to bowl with tortellini. Drizzle with more dressing, tossing if needed.

To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.

Catching up

Yesterday we finished planting out the last of the crops in the greenhouse that were desperate to get in the ground. Today we will put in the watermelons and then have a break until next week. Next we will focus on managing the weeds, hoping to hoe most of the planted beds if we can. The tomatoes and cucumbers in the tunnels also need clipping to keep them growing upright and on their trellis.

There are green centers in many of the transplants we put in last week, showing that they have taken to the soil. The soil is warming and we are starting to see the rapid growth one would expect for being so close to the solstice!

We hope to finish cutting hay today and to start to pick it up at the end of this week. There are also small bean and corn sprouts appearing in the dry farmed fields! It is exciting to see the line of green in the light brown of soil.

Potluck coming up next Friday June 14th! We hope to have a game of baseball in the newly mown field!

This Week’s Pick List:

• Beets

• Carrots

• Potatoes

• Spinach

• Arugula

• Parsley

• Scallions

• Fennel

• Kale

• Greens

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread available for purchase

Herby Polenta with Eggs and Feta, from nytimes.com

• 7 ounces/200 grams spinach (about 10 lightly packed cups), roughly torn or sliced

• 1 cup/150 grams coarse cornmeal

• 1 packed cup/50 grams finely grated Parmesan

• 5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish

• 3 tablespoons roughly chopped flat-leaf parsley

• 4 garlic cloves, finely chopped

• Salt and black pepper

• 2 ¼ cups/530 milliliters whole milk

• 2 cups/475 milliliters chicken stock

• 3 tablespoons/40 grams unsalted butter, cut into cubes

• 5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)

• 8 medium eggs, at room temperature

• 2 tablespoons olive oil

• ½ teaspoon red-pepper flakes

Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.

In a large bowl mix spinach, cornmeal, Parmesan, scallions, parsley, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.

Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.

Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.

Meanwhile, combine the reserved scallions in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

Hawk

Each of our 2 acre vegetable fields have names from nature: oak, frog, owl, redwing, chert, and hawk. This week we are finally able to plant all of hawk. The field tomatoes, eggplant, hot and sweet peppers, and the first succession of corn went in the ground yesterday. We will also plant the rest of our onions and all of the winter squash this week. The next succession of direct seeded crops will be planted in Oak.

We put all of the eggshells we have collected this past year to use in the tomato beds, giving them an extra boost of calcium and hoping to prevent blossom end rot.

13 acres of wheat, 2 acres of kidney and black beans and 1/2 acre of field corn and popcorn were planted in the past week. We are watering in the beans and corn and look forward to watching them grow.

The sheep are being sheared today. They are so clean from all the rain!

This Week’s Pick List

• Beets

• Carrots

• Potatoes

• Chard

• Lettuce

• Cabbage

• Scallions

• Onion

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

Chicks

The chicks arrived on Thursday in the midst of the cold, stormy weather. Luckily they are warm and happy in the brooder and growing daily.

The rain has been disorienting as we have no reference point for the impact of this amount of water at this time. How long it take the fields to dry? How bad will the weed flush be? We try to stop these questions from spinning in our head. We simply must wait, watch, and learn. We are trying make the most of the pause in planting to focus on the tunnels and other small projects.

The rain while stressful is still glorious and beneficial. We were able to plant wheat and prepare more perennial beds. The water will nourish the soil and the grass.

This Week’s Pick List

• Beets

• Carrots

• Garlic Scapes

• Potatoes

• Pac Choy

• Lettuce

• Fennel

• Scallions

• Cilantro

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread made with our Sonora flour will be included!

Salted Honey Pie, from davidlebovitz.com

For the crust

• 1 1/4 cups (175g) flour

• 2 teaspoons sugar

• 1/4 teaspoon salt

• 4 ounces (8 tablespoons, 115g) unsalted butter, cubed and chilled

• 3-4 tablespoons ice water

For the filling

• 4 ounces (8 tablespoons, 115g) unsalted butter, melted

• 1/3 cup (45g) sugar

• 1 tablespoon flour

• 3/4 teaspoon kosher or sea salt

• 1 teaspoon vanilla extract

• 3/4 cup (240g) honey

• 3 large eggs, at room temperature

• 1/2 cup (120g) sour cream, heavy cream, or crème fraîche

• 1 tablespoon apple cider vinegar

• flaky sea salt, to finish the pie

To make the pie crust

1. Assemble the pie crust by mixing the flour, sugar, and salt together in the bowl of a stand mixer fitted with the paddle attachment. (It can also be made in a bowl with a pastry blender or in a food processor.)

2. Add the cubed butter and mix on medium speed until the butter is broken up into little pieces roughly the size of corn kernels. Add 3 tablespoons of ice water and mix on low speed until the dough begins to come together. If it appears dry, add the final tablespoon of ice water.

3. Stop the mixer and use your hands to gather the dough, and shape it into a disk. Wrap the dough in plastic and refrigerate for at least 1 hour.

4. On a lightly floured surface, roll the dough into a 14-inch (35cm) round. Transfer the dough to a 9-inch (23cm) pie plate or pan. Ease the dough into the dish and trim the dough hanging over the edge, leaving about an inch (2.5cm) of dough hanging over. Fold the overhanging dough under the rim of the pie. Crimp the rim of crust and return the pie dough to the refrigerator for 30 minutes to 1 hour, until firm.

To make the filling

5. Preheat the oven to 375ºF (190ºC). Line the pie shell with foil and fill with pie weights. Bake the dough until it starts to set around the edges and turns a light golden brown. Remove the foil and weights, and continue to bake until the crust is very light golden brown. If it puffs up during baking at this point, gently press it down by poking it with a fork a few times and using a spatula to tap it down. Do not bake the pie shell until dark brown. Remove the pie shell from the oven to a wire rack. Reduce the heat of the oven to 350ºF (175ºC).

6. In a medium bowl, whisk together the melted butter, sugar, flour, salt, vanilla, and honey. Whisk in the eggs one at a time, then mix in the sour cream and vinegar. Scrape the filling into the baked pie shell. Bake for 45 to 50 minutes until the edges are golden brown and the center is almost set. It should still jiggle, but not be watery. (If the edges of the crust get too dark during baking, use one of the techniques listed in the headnote to mitigate that.)

7. Let the pie cool on a wire rack. Sprinkle with flaky sea salt before serving.

May Storm

It is the first week of our new season! We are excited to welcome new members at the barn.

The harvest list is shrinking as we are mostly eating out of the tunnels but we have plants in the ground and more to put in this week! We will be anxiously watching them grow.

We are looking forward to the rain this week even though it will slow our planting schedule. The animals and the grass will be grateful and we are hopeful to sneak in a late planting of wheat.

There is a potluck this Friday at 5pm or so! There should e a break in the rain and we will have a fire. Please bring a dish featuring farm ingredients, as well as your own dishes and utensils. We look forward to seeing you!

This Week’s Pick List

• Beets

• Carrots

• Garlic Scapes

• Potatoes

• Rutabaga

• Pac Choy

• Lettuce Mix

• Fennel

• Scallions

• Cilantro

• Strawberries

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread made with our Sonora flour will be included!

Beet Gnocchi, from nytimes.com

• 1 pound starchy potatoes

• ½ pound beets

• 2 tablespoons olive oil

• Salt and pepper

• ¾ cup all-purpose flour, plus more as needed

Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.

While the potatoes bake, peel and grate the beets. Put the oil in a small skillet or saucepan over medium-low heat. Add the beets, season to taste, and cook, stirring occasionally, until very soft, 25 to 35 minutes. Transfer to a food processor and purée until smooth.

Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the beet purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little raggedy when ready.

Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.

Add the gnocchi to the boiling water a few at a time, and gently stir; adjust the heat so the mixture doesn’t boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish with any of the sauces below: and finish with any of the following sauces:

Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until ‘‘saucy.’’ If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan.

Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn’t be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.

Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.

Bacon and Cream: Cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. Stir in 1/2 cup heavy cream and a lot of pepper. Let the cream thicken slightly before adding the gnocchi.

Planting

We are planting our first field this week, all of our direct seeded crops: peas, green beans, carrots, beets, cilantro, dill, radish, turnips, and lettuce mix. As well we cut the potato seed today to fill up a third of the field with enough plants for us for the year. We are also transplanting the yellow storage onions in hopes that if we get them in earlier they will senesce this year!

Thank you to everyone who came to our May Day celebration! We found our rhythm dancing the maypole, as well as enjoyed making crafts and eating flowers.

This Week’s Pick List

• Beets

• Chard

• Carrots

• Green Garlic

• Potatoes

• Rutabaga

• Pac Choy

• Lettuce

• Fennel

• Scallions

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Lavender Shortbread, from portandfin.com

• ¾ lb unsalted butter, room temperature

• 1 cup granulated sugar, extra for sprinkling

• 1 Tbsp culinary lavender

• 1 tsp vanilla extract

• 3½ cups flour

• ¼ tsp salt

In a cleaned coffee grinder, grind up the culinary lavender. If you don't have a coffee grinder available you can finely chop it with a kitchen knife or use a mortar and pestle to crush it.

Using the paddle attachment on a standing mixer (or using a good ol' bowl and spoon, I'm lazy), mix together the butter and sugar until combined. Add vanilla and finely chopped lavender and mix.

In a medium mixing bowl, sift together the salt and flour. Add to the stand mixer and mix until a dough forms.

Turn dough out on to a floured surface and roll into a log roughly 6 centimetres in diameter. (I flattened each side on my counter to form little squares but you can keep it round if you prefer a circular cookie). Cover in plastic wrap and refrigerate for at least 1 hour or as long as overnight.

Preheat oven to 350.

Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet and bake for 10-12 minutes.

May Day

We hope you can join us for May Day this Saturday from 10 to 2 pm! We will have a may pole, plus crafts and pastries. Feel free to bring your friends.

We are tilling the last vegetable field this week, plus putting in all the headers for the drip irrigation. The cover crop is sown and we are hopeful that it will grow well this year. We are finishing up as many projects as possible the week to be ready to plant like crazy next week.

The chickens are moving onto pasture and we will scrape their yard into a compost pile. We are planting the dry corn and popcorn in that space this year and we are excited to see how it will do.

This Week’s Pick List

• Cilantro

• Beets

• Chard

• Carrots

• Green Garlic

• Turnips

• Potatoes

• Rutabaga

• Celeriac

• Spinach

• Pac Choy

• Lettuce

• Fennel

• Scallions

• Tea Blends - bring containers!

• Dried Peppers - bring containers!

• Revolution Bread is available

Fried Greens Meatlessballs, from food52.com

• 1 bunch greens, about 10 cups loosely packed, about 8 oz

• 3 tablespoons olive oil or grapeseed oil

• 1 small yellow onion, diced

• Salt, to taste

• 2 green garlic, chopped

• 1/2 cup cilantro

• 1 tablespoon cumin seeds

• 1 cup fresh breadcrumbs

• 1/4 cup crumbled feta

• 1 or 2 eggs

• oil for frying
  
  Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

  Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted.

  Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

  Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.