Vegetable Compost

Thank you to everyone who made it to the farm yesterday to relax, swim and eat good food. It was a lovely afternoon. 

Last Thursday, we made compost with all of our vegetable scraps, including pulled plants from the field, kitchen waste and leftover harvest. I took pictures that day and now the pile has already shrunk by half! We will use the compost in our potting soil next spring.

The new vegetable compost pile with an older cow manure pile in the background.

The new vegetable compost pile with an older cow manure pile in the background.

This week's pick list is:

  • Green beans 
  • Zuchinni
  • Cucumbers
  • Eggplant
  • Tomatoes
  • Melons
  • Potatoes
  • Lettuce
  • Broccoli
  • Napa Cabbage
  • Kohlrabi
  • Sweet Onions
  • Leeks
  • Rutabagas
  • Dill, Parsley, Cilantro, Basil
  • Strawberries
  • Flowers
  • Beets
  • Garlic
  • Kale
  • Collards
  • Chard
Big disc with the young cows in the background.

Big disc with the young cows in the background.

We had this tomatillo salsa yesterday. Many of you asked for the recipe. I am glad you enjoyed it!

Roasted Tomatillo Salsa Verde (Adapted from theyummlylife.com)

  • 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
  • 4 garlic cloves
  • 1 medium onion. thickly sliced
  • 3 green peppers
  • 2 small or 1 large jalapeno
  • 1/2 cup cilantro, loosely packed
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt
  • 2 Tablespoons cider vinegar

Preheat oven to 500 degrees. Place tomatillos, onions, garlic, green peppers and jalapeño peppers on a baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.

Peel, stem and deseed the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.

Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.

Wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.

Summer Celebration This Sunday!

We hope you can come to the farm this Sunday from 2 pm to 7 pm to enjoy the summer heat (we hope) and eat delicious food together. Please bring your own item to barbecue, a salad or dessert to share, and dish ware for you to use. We have crafts to make, a baseball field to play on, and a field walk to check out all the crops. Feel free to bring friends and family!

This weekend we hosted a hard working and friendly crew of 6 coworkers from Clif Bar. They were on a 3 day biking tour of organic farms in Marin and Sonoma County organized by Clif Bar and Marin Organic. They helped us pull 4 rows of old plants from the field and added them to our compost pile, as well as harvesting flowers to dry. They also cooked us a delicious dinner! 

Dahlias, rudbekias, and sunflowers.

Dahlias, rudbekias, and sunflowers.

This week's pick list:

  • Sweet Corn
  • Green Beans
  • Leeks
  • Sweet onions
  • Melons
  • Kohlrabi
  • Fennel
  • Cabbage
  • Eggplant
  • Parsley and Basil
  • Zucchini and Summer Squash
  • Cucumbers
  • Lettuce
  • Beets
  • Rutabagas
  • Kale
  • Collards
  • Chard
  • Strawberries
  • Flowers
  • Herbs
Clean rows in the field.

Clean rows in the field.

Corn Pudding (Adapted from the Junior League Cookbook of Palo Alto)

  • 16 ears fresh corn, about 8 cups once cut
  • 2 teaspoons flour
  • 2 teaspoons maple syrup
  • 1 teaspoon salt
  • 1 and 1/3 cups whole milk
  • 4 eggs, beaten
  • 1 cup of chopped fresh herbs (such as tarragon, parsley, basil, dill, and/or chives)

Preheat oven to 300 degrees. Liberally grease a 9 x 13 pan with butter. 

Slice the corn from the cob into a bowl or wide pan. After you have cut the corn from each cob, run the dull side of your knife down the cob as well to get out all the juices and extra bits.

Blend 3 cups of corn with the milk in a blender until smooth. This will take a long time, about 2 to 3 minutes.

Mix the dry ingredients with the beaten eggs and then add the corn puree. Stir in the whole corn. Season with freshly ground pepper.

Pour into the pan and spread it evenly. Bake for about 1 hour until the top is firm and slightly brown.



Sweet Corn

Sweet corn is ready this week! Slowly the summer crops are ripening. The heat has helped. Some of the fall crops are also starting to die back and cure: one onion variety is senescing, the potato plants are dying and the big green winter squash plants are turning yellow. It is always surprising how quickly everything grows. 

Sweet corn in the field.

Sweet corn in the field.

The young cows have been grazing on the hill behind our house. It is nice to have them so close, to be able to watch them and hear them eat. The cows along the driveway are in grass that is so tall, you almost can't see them when they are lying down!

Cows on the hill.

Cows on the hill.

This week's pick list:

  • Corn
  • Pick your Own Tomatilloes
  • Zucchini and Summer Squash
  • Cucumbers
  • Parsnips
  • Rutabagas
  • Turnips
  • Cabbage
  • Broccoli
  • Carrots
  • Beets
  • Fennel
  • Lettuce Mix
  • Kale
  • Collards
  • Chard
  • Green Beans
  • Garlic
  • Green Onions
  • Scallions
  • Basil, Dill, Parsley
  • Strawberries
  • Flowers
Pollinator flower phacelia with onions behind it.

Pollinator flower phacelia with onions behind it.

Italian Salsa Verde is a delicious and simple sauce that can be used to accompany many foods. Drizzle it fresh on any cooked meat, fish, or vegetable. Marinate vegetables in it and roast or grill them. It is a great way to use up a mix of herbs at once.

Italian Salsa Verde (Adapted From the New York Times)

Herbs of choice:

  • parsley
  • basil
  • chives
  • tarragon
  • cilantro
  • sorrel
  • marjoram
  • thyme
  • rosemary

Combine in a small bowl:

  • 1/3 cup coarsely chopped parsley (leaves and thin stems only)
  • Grated zest of 1 lemon
  • 1 small garlic clove, chopped very fine or pounded into a purée
  • 1 tablespoon capers, rinsed, drained, and coarsely chopped
  • 1/2 teaspoon salt
  • Fresh-ground black pepper to taste
  • 1/2 cup olive oil
  • Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.

VARIATIONS

  • Other herbs, or combinations of herbs, can replace part or all of the parsley.
  • Add a little chopped salt-packed anchovy fillet, or chopped shallot, or chopped hard-cooked egg-or all three.
  • Lemon juice or vinegar makes the sauce zestier, but add them just before serving, as the acid will cause the herbs to discolor. (You can macerate a little chopped shallot in the vinegar or lemon, if you wish.)

Rain in July

We had rain drops here yesterday! It was strange but lovely, and wonderful for the plants. The cooler weather has slowed the growth of some plants but has helped others of course. The harvest list continues to grow as more crops ripen. The diversity makes it difficult to choose what to eat each day! We made pesto to freeze and pickles this weekend. In the middle of winter, opening a jar of frozen pesto is a treat.

Regina's lovely watercolor map of the farm.

Regina's lovely watercolor map of the farm.

This week's pick list is:

  • Sugar Snap peas
  • Shelling peas
  • Green beans 
  • Zuchinni
  • Cucumbers
  • Potatoes
  • Lettuce
  • Lettuce Mix
  • Broccoli
  • Cabbage
  • Kohlrabi
  • Turnips
  • Fennel
  • Dill, Parsley, Cilantro, Basil
  • Strawberries
  • Flowers
  • Carrots
  • Beets
  • Garlic
  • Green onions
  • Pac Choy
  • Kale
  • Collards
  • Chard
The towering sunflowers and broom corn

The towering sunflowers and broom corn

Cucumbers do not last long in our refrigerator as they are always being gobbled up by our children. Still we manage to sneak some for us to use. 

Seth's Salad of Snap Peas and Cucumber

  • 1 to 2 cucumbers sliced on a diagonal
  • A large handful of peas sliced on a diagonal
  • A large handful of dil or basil, finely chopped
  • 5 scallions chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper

Toss it all together and eat!

Tzatziki

  • 1 cup Greek whole milk yogurt, or 1 cup whole milk yogurt strained
  • 1 cucumber, seeded, finely grated and drained
  • 1 cloves garlic, finely minced
  • 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • Olive oil
  • Kosher salt and freshly cracked black pepper

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with olive oil, salt and pepper. Chill and serve.

I made tzatziki every day when I worked at a restaurant in New York CIty. It was my favorite item to snack on when I had the time. Be careful, it is addictive!

 

Time to make pesto!

We have several plantings of basil out in the field now. This week we will cut some on large quantities to make pesto. I love having pesto in the freezer to eat through the winter. We are just finishing the last jar this week!

Basil in the field.

Basil in the field.

The farm is buzzing with pollinators everywhere! It is wonderful to see. There are moths, butterflies, dragonflies, bees, regular house flies and more. 

Chamomile with pollinators all over it. It is ready to be picked for tea! 

Chamomile with pollinators all over it. It is ready to be picked for tea! 

This week's pick list:

  • Green Beans
  • Snap Peas
  • Potatoes
  • Garlic
  • Dill, Parsley, Basil, and Cilantro
  • Radish
  • Carrots
  • Beets
  • Cabbage
  • Tatsoi
  • Lettuce Mix
  • Lettuce
  • Pac Choy
  • Green Onions
  • Zuchinni and Summer Squash
  • Fennel
  • Kohlrabi
  • Kale
  • Collards
  • Chard
  • Escarole and Treviso
  • Strawberries
  • Flowers 
  • Herbs
Snap peas!

Snap peas!

In addition to basil, we have an abundance of other herbs to add to your favorite dishes. I love to eat herbs. Oliver and Margrethe will always grab a sprig of basil or parsley and munch on it as I cook. To be honest, I am somewhat mystified when someone worries about being able to use a whole bunch of herbs. Personally I think most recipes call for a too small amount of herbs. Double what the recipe says! Herbs make everything taste fresh and delicious. I take large quantities of basil, dill, cilantro, and parsley and add one or two of them to any green salad I am making. When I was pregnant with Margrethe, I wanted to eat egg noodles with butter or olive oil and tons of chopped fresh herbs every night. Unfortunately, Seth was not as excited about that dish as I was.

Sarah's Ranch Dip

  • 1 lemon, zested and juiced
  • 1 green onion, chopped
  • A large handful each of dill, basil, and parsley, finely chopped
  • 1 cup of creme fraiche
  • 8 oz of cream cheese, softened at room remperature
  • Olive oil, salt and pepper to taste

Marinate the onions and lemon zest in the lemon juice for 10 minutes. Add in the creme fraiche and cream cheese and mix well. Season with olive oil, salt and pepper. Add the herbs and mix well. This dip tastes best if it is made at least a few hours ahead of time or overnight. The herbs soften and all the flavors combine.


Pick Your Own Flowers

The flower field is full now and ready to be picked. Please be ready to venture out there to cut your own flowers. Regina or I will be working in the field to direct you if need be. Also, the clarkia in the wildflower circle around the herb garden make a great cut flower. There is an abundance of beauty out there!

Clarkia in bloom.

Clarkia in bloom.

This week's pick list:

  • Zuchinni and Summer Squash
  • Carrot
  • Beet
  • Potato
  • Dill, Cilantro, Basil, and Parsley
  • Escarole and Treviso
  • Lettuce
  • Lettuce Mix
  • Tatsoi
  • Kale
  • Collard
  • Chard
  • Turnip
  • Radish
  • Pac Choy
  • Scallions
  • Fennel
  • Kohlrabi
  • Strawberries

It is the first harvest of zucchini and summer squash and while we are excited right now, soon we may be overwhelmed. Luckily, there are so many delicious ways to cook it.

Summer Squash Gratin Recipe (Adapted from 101cookbooks.com)

  • zest of one lemon
  • 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
  • 1/2 teaspoon fine grain sea salt
  • 1/4 cup fresh oregano leaves
  • 1/4 cup fresh Italian parsley
  • 5 scallions, chopped
  • 1/4 teaspoon fine grain sea salt
  • pinch of red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup unsalted butter
  • 2 cups fresh whole wheat bread crumbs*
  • 1/2 pound waxy potatoes, sliced transparently thin
  • 3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

Shaved Fennel Salad (Adapted from 101cookbooks.com)

If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close

  • 1 medium-large zucchini, sliced into paper thin coins
  • 2 small fennel bulbs, trimmed and shaved paper-thin
  • 2/3 cup loosely chopped fresh dill
  • 1/3 cup fresh lemon juice, plus more if needed
  • 1/3 cup extra virgin olive oil, plus more if needed
  • fine grain sea salt
  • Honey, if needed
  • 1/2 cup almonds
  • 1/3 cup feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with almonds and feta.

Serves 4 to 6.

Green Heron Summer Camp observing a red tailed hawk during their morning circle.

Green Heron Summer Camp observing a red tailed hawk during their morning circle.

Last Thursday, the Green Heron Summer Camp came to the farm for the day. Their energy and enthusiasm was infectious. It was wonderful to share the farm with them. They ran through the herb garden, played with Rosie, harvested wildflower seeds, swam in the pond, and much more. 

Schedule of Farm Events

We hope you can join us at the upcoming farm events, all included in your membership. We look forward to enjoying the harvest together!

Workshops:

All workshops will be held on a Saturday in the CSA barn from 10 am to noon. We will cook together, sample the recipes, and share other ideas.

  • July 19th - Delicious and Unique Salads for the Summer Heat
  • September 20th - Lacto Fermentation - Saurkraut and Pickles
  • October 18th - Hearty and Nutritious Root Vegetables

Festivals:

Come to the farm to celebrate the seasons and bring your friends! These events will be open to the public.

  • Summer Fun: Sunday August 10th from 2 pm to 7 pm, 
  • Fall Harvest Fair: Saturday November 8th from 10 am to 2 pm

There will be sign up sheets in the barn at pick up. Please let us know if you will be able to attend. Please contact us with any questions. We hope you can join in the fun!


Oak Tree near the barn.

Oak Tree near the barn.

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!