By Sarah
It is the time of year when we are running on harvest days to get everything in. The wash station and barn are so full. We are grateful for the abundance and chaos, even if we are overwhelmed at times. We are definitely tired by the end of the day!
It is my week to lead morning circle. I almost always lead with a poem, often picking one poet or book to focus on for the week. This week I chose Pablo Neruda’s Love Sonnets. I get daily poem from the Poetry Foundation and they featured one of the sonnets recently. It swept me back to studying abroad in Chile and to visiting his home in Vina del Mar. Seth and I also had one of his sonnets as part of our wedding ceremony. This particular sonnet spoke of a flower always living in a plant, even if it didn’t bloom, which is an image I am carrying with me. I also appreciate being able to read the poem in Spanish one day and English the next, even if I cringe at my horrible accent when reading the Spanish.
https://www.poetryfoundation.org/poems/49236/one-hundred-love-sonnets-xvii
Upcoming Farm Events:
Potluck Friday 9/20 at 5:30 pm
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Current Summer hours: 2:30-6:30 PM
(Winter hours: 2:30-6PM)
Pick List:
Eggs
Red Gold Potatoes
Yaya Carrots
Rhonda Beets
Pink Beauty Radishes
Ailsa Craig and Red Long Onions
Parade Scallions
Poinsett 78, Green 18, and Silver Slicer Cucumbers
Addis and White Heron Pickling Cucumbers
Mutabile, Goldini, and Cocozelle Summer Squash
Sweet Corn
Diamond and Annina Eggplant
Sweet Peppers
Cabbage
Dazzling Blue Kale
Rhubarb Chard
Basil, Dill, Parsley, and Cilantro
Tomatilloes
Hot Peppers
Tomatoes
Melons and/or Watermelons
Strawberries
Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread for sale on Tuesday and Friday
Summer Steak with Corn and Tomatoes
Servings: 3 to 4 Time: 40 minutes Source: Smitten Kitchen
Steak
1 1/4- to 1 1/2-pound skirt steak
2 tablespoons brown sugar
1 tablespoon kosher salt
1 teaspoon sweet or hot smoked paprika
Freshly ground black pepper
Salad
2 ears fresh corn
2 tablespoons olive oil
4 tablespoons apple cider vinegar
1 teaspoon kosher salt
Freshly ground black pepper
1 clove garlic, minced
4 scallions, thinly sliced (white and green)
2 cups cherry tomatoes, halved or quartered
1 jalapeño, seeds removed, finely chopped
1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof
Prep the steak: Pat steak dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of it, cut the steak into segments that will fit. Combine sugar, salt, paprika, and many grinds of black pepper in a small bowl then sprinkle half of it over the top of the steak; flip steak over and repeat on the second side. Transfer to the fridge and let chill for 30 minutes or up to a few hours, until you’re ready to grill. I do this uncovered to encourage the edges to dry out, which is just my preference; loosely covered works too.
Make corn and tomato salad: Cook the corn your favorite way; I use the grill. Heat your grill to a high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the cobs aside to cool slightly while you make the dressing.
Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle (with a towel, if needed), cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalapeño, scallions, and herbs on top of the corn in layers, but I don’t bother mixing it at this point. I like the corn to marinate and gently pickle in the dressing while I cook the steak. Do ahead: Corn salad can be made 1 hour in advance. If you’d like to make it even earlier, I’d leave the herbs off until right before serving so they don’t discolor.
Cook the steak: On a grill: Heat your grill to high for 10 minutes before using it. I like my (small, gas) grill as ripping hot as I can get it for a skirt steak, since it’s so thin and I want to get color on the outside before it overcooks in the center. Lightly oil the grill and the steak, cooking for 2 minutes on the first side, then flipping it and cooking it for 2 minutes on the second side for medium-rare. Transfer to a cutting board to rest for 5 to 7 minutes.
On the stove: Heat your heaviest skillet, ideally cast-iron (this is my forever go-to) over high heat for several minutes, until the pan is smoking hot. Lightly coat it with a neutral oil and add the steak. If you had to cut yours into a few segments, you might only be able to cook two at a time. Cook for 2 minutes on the first side, then flip the steak and cook it for 2 minutes on the second side for a medium-rare steak. Transfer to a cutting board to rest for 5 to 7 minutes.
Assemble and serve: Stir tomato-corn salad to mix the ingredients and taste, adjusting seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange steak fanned on a serving platter and drizzle any juices that have collected on the cutting board over it. Season lightly with additional salt and pepper. Spoon some tomato-corn salad over it, leaving the rest in a bowl on the side for adding more at the table. Eat right away.