By Sarah
Teddy and I are in our winter routine of farm walks to all corners of the farm, returning to favorite spots but always finding new treasures. Our most regular route is to head into the cypress and walnut trees on the other side of the farm. We snack on the abundant miner’s lettuce, follow the deer paths, and then head to the top of the hill to get a different perspective and peek at the water in the cistern.
This is our third winter of abundant, overflowing water and we are immensely grateful for the deep replenishment and ground saturation. We are also happy to have had many frosts to help manage soil disease and pest populations. The downside is there is slower growth in the tunnels. Still we can feel the change towards spring starting. Just in this past week, you could see the grass start to grow faster. Both the cows and sheep are back grazing, moving every day in this sensitive period of change. When the sun is out and they are happily eating the green grass, you can sense their joy.
Upcoming Farm Events:
Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Purple Top Turnips
Parsnips
Celeriac
Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions
Shallots
Leeks
Red and Green Cabbage
Kossack Kohlrabi
Rubro and Rosalba
Kale
Rhubarb Chard
Regiment Spinach
Lettuce Mix
Cilantro
Pie Pita Pumpkin
Tetsukabuto Winter Squash
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Fried Apple, Kale, and Cheddar Salad with Maple Cider Vinaigrette, from Department of Salad, EMILYRNUNN.SUBSTACK.COM |
1 large bunch kale, tough stems removed, roughly chopped (about 1 pound, or 5 cups chopped)
Juice of ½ lemon
Maple Cider Vinaigrette (method below)
1 large apple, cored and thinly sliced (no need to peel)
1 tablespoon olive oil
Quick-pickled red onions (method below)
½ cup very roughly chopped toasted walnuts
½ cup golden raisins
⅔ cup small-diced sharp cheddar cheese, about 4 ounces
Kosher salt and freshly ground black pepper
In a large bowl, sprinkle the kale with the lemon juice and a large pinch of salt then use your hands to massage vigorously for a minute, until the leaves are slightly brutalized and beginning to wilt. Drizzle about ⅓ cup of the dressing over the kale and toss again. Set aside.
Meanwhile, fry the apples: Pour a scant tablespoon of olive oil into a large stainless-steel skillet then use your hands to distribute it evenly. (You want to use as little oil as possible). Heat the pan to medium. When a drop of water sizzles in the pan, add the apples, season them with several generous grindings of black pepper and a bit of kosher salt and cook for 3 minutes without moving; flip and cook for another 3 minutes, or until they are tender and very brown in spots.
While the apples are frying, add a few of the pickled onions (I use about ¼ cup; save the rest for another use), most of the walnuts, most of the golden raisins, and the cheddar to the dressed kale, making sure the cheddar is on top, where it will make contact with the hot apples and warm/melt a bit.
Dump the fried apples into the bowl (on top of the cheese!)
Maple Cider Vinaigrette
In a jar with a tight-fitting lid, combine all ingredients and shake until well emulsified. Taste for salt and pepper; more lemon,etc.
½ cup olive oil
¼ cup apple cider vinegar
Juice of ½ lemon
1 teaspoon Dijon mustard
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper to taste
Pickled Red Onions
This makes much more than you need for 1 salad but you can put them on grilled cheese sandwiches and use them in other salads, etc. You can also, of course, cut the recipe in half, use a different vinegar, etc.
1 medium red onion peeled, cut in half lengthwise and sliced into thin half-rounds
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt
Place the onions in a heatproof bowl or jar. Heat the vinegar in a saucepan until it begins to bubble, then stir in the sugar and salt until dissolved. Pour the hot vinegar mixture over the onions. Let this cool a bit then cover (or transfer to a lidded jar) and refrigerate for at least 3 hours before using. You want them cold and crisp not warm and limp.