Fourth of July

The Fourth of July is this Friday so we will be closed that day. Please come tomorrow, Tuesday July 1st, to pick up your bounty!

It is hot and the crops are growing. Some of the cool weather crops don't love the heat but most of the plants out there are happy. There are flowers on the melons, tomatoes, and squash and tassels on the corn. I even spotted a small green tomato on one of the plants.

Potato plants in flower.

Potato plants in flower.

We had a joyful and productive meeting this weekend, a convergence of Biodynamic farmers, young and old, along with other interested folk. We met new people, caught up with old friends, discussed the trials of farming, ate delicious food, and danced to live music. For Seth and I, it was a treat to have the farm full of people and encouraging to feel their support of our project.

The opening circle at the meeting

The opening circle at the meeting

This week's pick list is:

  • Beet
  • Tatsoi
  • Lettuce
  • Parsley, Basil, Cilantro, Dill
  • Kale
  • Collard
  • Chard
  • Fennel
  • Turnip
  • Radish
  • New Potatoes
  • Scallions
  • Escarole and Treviso
  • Broccoli Raab
  • Strawberries
  • Flowers
Everyone washing the produce.

Everyone washing the produce.

Creamy Radish Dip (Adapted from Farmstand Fresh by Fine Cooking)

  • 1 - 8 oz package of cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 garlic cloves, minced
  • Juice and zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 cup finely chopped radishes
  • 1 large handful of finely chopped dill
  • 1 large handful of finely chopped parsley
  • 1/4 cup finely chopped scallions

Macerate the garlic and lemon zest in the lemon juice for about 10 minutes. In the meantime, place the cream cheese, butter, Worcestershire sauce, salt, and paprika in a bowl. Mix well with a wooden spoon. Stir in the garlic, lemon zest and lemon juice. Add the radishes, dill, parsley, and scallions. Chill for several hours to let the flavors blend. Eat with fresh vegetables or crackers.

We look forward to seeing everyone tomorrow!

Ladybugs Everywhere

Everywhere you look there are ladybugs. It is amazing. We are all surprised and excited by how many there are. When you are picking flowers, be on the lookout!

Five or more ladybugs on a sunflower plant!

Five or more ladybugs on a sunflower plant!

Last week's sorting went smoothly and the bulls are now in with the cows. They will stay with them for about 3 months and then we will separate them again. By then everyone should be bred.

In the vegetable fields, it feels like we are finding our rhythm and routines. We are hopefully staying more on top of the weeds and solving problems that we have seen. We are in continuous cycle of seeding, transplanting and weeding. 

This week's pick list:

  • Lettuce
  • Escarole and Treviso
  • Broccoli Raab
  • Kale
  • Collards
  • Chard
  • Radish
  • Fennel
  • Scallions
  • Cilantro, Dill, Parsley, Basil
  • Strawberries
  • Flowers and Herbs
Roman and his cows in fresh grass.

Roman and his cows in fresh grass.

Recipes:

Stracciatella with Broccoli Raab (Adapted from Sunset Magazine, July 2010)

  • 2 qts. reduced-sodium chicken broth or homemade chicken broth
  • 2 garlic cloves, crushed
  • Salt (optional)
  • 3 large eggs 
  • 2 tablespoons fine semolina
  • 2 ounces parmesan cheese, finely grated (2/3 cup)
  • 12 ounces broccoli raab (rapini), flowers and greens only
  • Freshly ground black pepper

Preparation

  1. In a medium saucepan, bring broth and garlic to a simmer. Cover and cook 15 to 20 minutes. Discard garlic. Set aside 1/2 cup broth. Taste broth in pan and add salt if you like.
  2. Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan. Set aside.
  3. Add broccoli rabe to broth. Simmer until tender but still bright green, 3 to 5 minutes. Slowly pour in egg mixture. Turn off heat and stir back and forth very slowly until little "rags" form. Add pepper to taste.

Brown Butter Tortellini with Broccoli Raab (Adapted from 101cookbooks.com)

  • 1 dozen fresh tortelli pasta
  • 4 tablespoons unsalted butter
  • 1 tablespoon aged balsamic vinegar
  • fine grain sea salt
  • grated zest of one lemon
  • 1 bunch broccoli raab, chopped with large stems removed
  • plenty of grated fresh pecorino or Parmesan cheese

Bring a large pot of water to a boil. Blanch the broccoli raab for about 5 minutes or until tender.

Return water to a boil. Cook tortellini per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.

In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.

Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the broccoli raab, toss one more time, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.

Escarole Salad with Pickled Fennel and Radish (Adapted from Smittenkitchen.com)

For the Pickled Fennel and Radish: 

  • 1/2 cup red wine vinegar 
  • 1/2 cup cold water
  • 2 tablespoons kosher salt
  • 1 tablespoon maple syrup
  • 2 fennel bulbs sliced thin
  • 8 Radishes, sliced thin

For the Escarole Salad:

  • 1/2 cup grated pecorino romano
  • 1/2 cup toasted hazelnuts or almonds
  • 2 tablespoons freshly chopped parsley leaves
  • 1 head escarole, washed, spun dry, cut into bite size pieces
  • High-quality extra-virgin olive oil

Make the pickled red onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt and the maple sugar. Add the sliced fennel and radish and let sit for at least one hour. [Do ahead: We made these the night before to save time; they were even better pickled overnight.]

Make the escarole salad: Combine the romano, hazelnuts or almonds and parsley in the food processor and pulse until they are coarsely chopped. Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil. Season with salt and pepper.

The first and second plantings of corn in the front with potatoes and a few other crops in the background.

The first and second plantings of corn in the front with potatoes and a few other crops in the background.

3 Herds

It is time to put the bulls in with the cows which means we need to sort the main herd into 3 groups: 1 group will be bred by Roman, 1 group will be bred by Stan, and the young heifers and steers will remain together. It will be a change of pace managing 3 herds but it should become routine once we do it.

We started sowing crops in the second 2 acre plot as the first one is full. We are still planting and seeding most weeks, along with lots of weeding and harvesting of course. Since it is our first year working these fields, there have definitely been some surprises and problems to solve. However, each week it feels like we are slowly tackling them and making progress.

Jay seeding our second sowing of green beans with Jorge hoeing in the background.

Jay seeding our second sowing of green beans with Jorge hoeing in the background.

This week's pick list is:

  • Fennel
  • Dill, cilantro, and parsley
  • Lettuce
  • Lettuce Mix
  • Treviso and escarole
  • Pac choy
  • Radish
  • Turnip
  • Kale
  • Collards
  • Scallions
  • Strawberries
  • Flowers
  • Herbs

I received a request for a collard greens recipe. Since collards are also Seth's favorite green but one that I struggle to use freely, I was excited to look for inspiration. When Seth moved to California with me, his only caveat was that we always have maple syrup in the house. We are just a little addicted to it.

Beer and Bacon Braised Collard Greens (Adapted from food52.com)

  • 1 lb collard greens, stems removed, and chopped
  • 4 slices thick cut bacon, large dice 
  • 1 onion, large dice
  • 1/2 bottle beer, preferably a nut brown ale
  • pinch of cayenne pepper
  • 2 Tablespoons maple syrup
  • salt and pepper, to taste
  1. Place the bacon in a wide bottomed pot and cook over low heat. Add the onions after 10 minutes and continue cooking until bacon is crispy and onions have caramelized, stirring occassionally.
  2. Turn the heat to medium high. Add the half the collard greens and the bottle of beer. Stir with tongs or a spoon and let wilt some before adding the rest of the greens. Stir until the greens are mixed with the liquid and add the cayenne pepper, maple syrup, salt and pepper. Turn down the heat, cover, and let cook for 30 minutes or until greens are tender. Eat and enjoy.

For a vegetarian version, omit the bacon and sauté the onions in 2 tablespoons of olive oil instead.

Lacinato Kale, Cilantro and Fennel Salad (Adapted from food52.com)

  • 1 bunch lacinato kale, chopped very small, almost minced
  • 1 fennel bulb, halved and thinly sliced
  • 1 cup cilantro, minced
  • 1 cup toasted almonds, chopped

Peanut or Almond Dressing

  • 3 tablespoons smooth almond or peanut butter
  • 3 tablespoons warm water
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon scallions, sliced
  • 2 teaspoons fresh ginger, peeled and minced
  • 1 teaspoon sesame oil
  1. Put the peanut butter, warm water, garlic, rice wine vinegar, maple syrup, soy sauce, scallions, minced ginger, and sesame oil into a blender and whirl away at high speed until everything is smooth.
  2. Toss half the dressing with the kale and massage it in to soften the kale. Let it sit 10 minutes. Add the fennel, cilantro, and toasted almonds. Taste and add more dressing if need be.
Young cosmos ready to be picked with Regina hoeing in the background.

Young cosmos ready to be picked with Regina hoeing in the background.

The fall sown flowers that we have been harvesting are done, however the spring flowers in the pick your own field are starting to come in. The perennial herbs in the herb garden and the wildflowers planted there are also ready to be cut. Please feel free to harvest when you come. If you have questions, please ask!

The Harvest Grows

The weather has shifted and it feels like summer is here. The afternoon winds have calmed, the morning fog has returned, and the heat is here! The race is on between the crops and the weeds. One day we feel as if we are ahead and the next day it seems as if the weeds are taking over. Still, the crops are growing well and we are working our way through the fields.

The pick list is growing! This week we will have:

  • Turnips
  • Radish
  • Pac Choy
  • Lettuce Mix
  • Lettuce
  • Escarole and Treviso
  • Scallions
  • Kale
  • Collards
  • Chard
  • Strawberries
  • Flowers
  • Herbs

The spring turnips are tender and sweet. There is no need to peel them. I ate one raw in the field yesterday. The herb garden is slowly growing but there are herbs out there for picking. I included tarragon in a recipe this week. The wildflowers can also be picked, perfect for a delicate bouquet!

Miso Honey Glazed Turnips (Adapted from finecooking.com)

  • 1 lb. turnips, cut into 1-inch wedges (about 2-1/2 cups)
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. white miso
  • 1 Tbs. honey
  • Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and 1/2 cup water. Bring to a simmer over medium heat.

Cook, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/4 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Pac Choy, Radish and Turnip Salad in Blue Cheese Sauce (Adapted from food52.com)

  • 2 heads pac choy, thinly sliced
  • 1 bunch radishes, ends trimmed, thinly sliced
  • 1 bunch young turnips, ends trimmed, halved and thinly sliced
  • 5 spring onions, white and green parts thinly sliced
  • 1 sprig of tarragon, chopped

For the sauce:

  • 3 tablespoons blue cheese, room temperature
  • 2 tablespoons good quality mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice plus 2 teaspoons zest
  • 1 teaspoon kosher or sea salt
  • 10 grinds black pepper
  • 2 teaspoons sugar

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.

Just before serving in a large bowl toss all the vegetables and chopped tarragon; add the sauce and mix well to combine. Taste for seasonings and serve.

I apologize for the lack of pictures today. The slow internet connection is one of the few drawbacks of living in the country. 

 

The Beginning of June

June is here and the long days are helping the plants to rapidly grow. The birds on the farm have shifted from frantically building their nests to protecting their eggs and young ones. Two swallows got inches from my head yesterday! 

Margrethe looking at a swallow's nest.

Margrethe looking at a swallow's nest.

The week we will have:

  • Strawberries
  • Arugula
  • Lettuce Mix
  • Radishes
  • Pac Choy
  • Garlic Scapes
  • Flowers
  • Herbs

I often struggle to find ways to cook and eat radishes. They are so bright and colorful that I am always drawn to them but then they tend to sit in the fridge. My grandmother loved to eat them raw, spread with butter and salt. I find that roasting them with softens their flavor and even brings out their sweetness. Pickling them is another way to mellow their bite and to make them more versatile.

Pickled Radishes, Makes about 2 cups (Adapted from www.foodformyfamily.com)
1 pound radishes
1 cup vinegar (apple cider, rice wine, champagne, red wine)
1/2 cup cold water
1-2 tablespoons honey
2 teaspoons sea salt
1 garlic scape, sliced

Thinly slice the radish bulbs (or julienne or quarter depending on preference) and place them in a pint jar. In a small saucepan combine the vinegar, cold water, sea salt, and the chopped garlic scape. Stir to combine, bring to a boil, and then remove from the heat. Cool until about room temperature and stir in the honey.

Pour the vinegar mix into the jar over the radishes. Cover them and refrigerate. They can be eaten after only a few hours and last for about 10 days. 

Put them on sandwiches, in salads, or just snack on them!

The growing fields with strawberries in the front.

The growing fields with strawberries in the front.

It was wonderful to see everyone at the farm for the first pick up this last Friday! We look forward to many more. 

2014 CSA Begins!

After a lovely late wet spring, for which we were very grateful, the fields are filling up and we are looking forward to our first harvest of the season. While planting melon seedlings, I noticed for the first time how much they smell like fresh, ripe melons and my mouth began to water. While the fields still look more brown than green, soon enough they will be covered with delicious produce for us all to eat.

Seedlings in the greenhouse

Seedlings in the greenhouse

The first pick up day will be Friday May 30th, and then every Tuesday and Friday after that until Thanksgiving. The hours for pick up will always be from 2 to 7 pm. We will provide a large open tote with handles into which you can pack your produce. We will label your tote with your name; please do your best to remember it each week. We will also have plastic bags available if you need them. For your pick your own flowers, we will provide clippers for harvesting. The flowers should be fine to travel home laid on the top of the tote but please feel free to bring a container to fill with water here if you prefer. If you have any other questions about pick up and what to expect, please contact us at openfieldfarm@gmail.com. I will send another email next week with the pick list for Friday.

Young chamomile in the field

Young chamomile in the field

We still have openings for our 2014 CSA. Please help us in spreading the word! We have a new website and a Facebook page. Check them out when you can! Also please feel free to bring an interested friend to the first pick up. We are happy to answer their questions and to have them explore the farm.

We look forward to seeing all of you next week!