Fog, Pigs and More

I love to wake up in the morning and see the fog. It is never exactly the same. Some mornings it is a low band in the valley, others it is high on the hills. On the way to school, we often drive out of it on the top of the hill and then look down on the town, covered in white. In the summer, that moisture feeds the plants  and provides everyone with a needed break from the dryness of the days.

Sunrise with a fog

Sunrise with a fog

We have pigs on the farm now! While we would like to raise pigs for the CSA in the future, we have also been anxious to get some to work as rototillers and help us to manage bindweed. We have bindweed everywhere on the farm. In the pastures the grasses keep it in balance and it does not cause problems. In the vegetable fields, it is a difficult weed to manage well. You cannot pull out its roots and simply cutting off the top only sets it back a week or two.

We were able to purchase 8 four month old pigs, ready to get to work from another local farmer that needed to sell his animals. We are hoping that the pigs will actually get to the roots of the bindweed and eat them. Right now we are moving the pigs through the area we are planning to till and cover crop this fall for 2 new fields. When you come in the driveway, you will see the horse trailer parked in the middle of the field on the right. That is the pigs! It is hard to actually see the pigs themselves. They are very curious and happily eating most of the leftover vegetables we are feeding them.

Duroc and Gloucester Old Spot Pigs

Duroc and Gloucester Old Spot Pigs

This week's pick list:

  • Turnips
  • Watermelon Radish
  • Green Beans
  • Peas
  • Sorted Sweet Peppers
  • Kohlrabi
  • Escarole and Frisee
  • Radicchio
  • Broccoli
  • Cabbage
  • Parsnips
  • Onions
  • Lettuce
  • Celery
  • Celeriac
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Collards
  • Beets
  • Rutabaga
  • Carrots
  • Dill and Cilantro
  • Pick your own Strawberries
  • Flowers
Spring Onions in the ground with the pig trailer in the background.

Spring Onions in the ground with the pig trailer in the background.

Seth's Cabbage and Ground Beef

This is a very simple dish but it is also satisfying and delicious. Seth lived on it in his bachelor days and we continue to eat it often.

  • 2 lbs ground beef
  • 1 small green cabbage or 1/2 a larger one, thinly sliced
  • 1 onion, diced
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste
  1. Saute the onions in olive oil on medium heat until translucent, about 5 minutes. 
  2. Add the cabbage and sauté until softened, about 15 minutes. Season with salt and pepper. Remove from the pan into a bowl.
  3. Return the pan to the heat and sauté the ground beef until cooked through. Season with salt and pepper.
  4. Add the cabbage and onions to the pan and cook everything together until warm, about 2 minutes.

Green Cabbage Salad with Soft Boiled Egg (Adapted from Nature by Alain Ducasse)

  • Thinly slice one head of green cabbage.
  • Heat a casserole dish with 1/4 cup of wine vinegar.
  • Add sliced cabbage and cook for just 1 minute. Transfer to a bowl and pour over 1/4 cup olive oil and season with freshly found black pepper and salt.
  • Leave to marinate for 20 minutes.
  • In the meantime, soft boil 3 eggs (6 minutes), cool and shell them. Put them in a bowl and crush them.
  • Add them to the cabbage after it has marinated.
  • Chop a small handful of tarragon and chives and add to the cabbage. Mix it all and taste. Add salt and pepper if need be.
  • Toast 8 thinly sliced pieces of bread. Serve them with the salad.

 

Patches of Green

The fields and the very brown hills seem so barren right now. Still with the little rain we had there are patches of green popping up. The last of the vegetable beds still in production are a lone island of bright green.

Last Friday Seth mowed the dry corn in the two acre plot closest to the road. Today we spread compost where the new strawberry beds will go and began to spade that field. We were hoping that Friday's rain moistened the soil a little but it is still very dry. On Thursday we will plant the onions and next week the strawberries. 

Still green fields

Still green fields

We also started to clean out and reorganize barns in preparation for the chicks that will be arriving in the beginning of December. The old calf barn will now be a home to the baby chicks before the go into their mobile coop. We are looking forward to eggs next spring! Lastly, we mowed the wildflower ring around the herb garden and began to cut back and weed the beds in there. It should be easier to find the herbs now!

Young greens

Young greens

The drainage work that connected the culvert under the driveway to the culvert past the CSA barn is done. It is a relief to know that the fields will not flood this winter. 

This week's pick list:

  • Turnips
  • Peas
  • Arugula
  • Sorted Sweet Peppers
  • Fennel
  • Kohlrabi
  • Escarole and Frisee
  • Radicchio
  • Broccoli
  • Cabbage
  • Parsnips
  • Onions
  • Lettuce
  • Celery
  • Celeriac
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Collards
  • Beets
  • Rutabaga
  • Carrots
  • Dill and Cilantro
  • Pick your own Strawberries
  • Flowers

Harvest Vegetable Galette (Adapted from marthastewart.com)

  • 1 potato, scrubbed and diced
  • 3 large beets (1 1/2 pounds), scrubbed and peeled
  • 3 carrots
  • 1 1/2 cups chickpeas (from one 15-ounce can), drained and rinsed, coarsely chopped
  • 1/2 cup flour
  • 3 tablespoons chopped fresh dill
  • Coarse salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 2 ounces fresh goat cheese, crumbled (1/4 cup)
  1. Bring potato to a a low simmer in a pot of salted water. Cook until knife-tender. Drain.

  2. Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, dill, and 1 teaspoon salt. Season with pepper.

  3. In a large straight-sided skillet, heat 3 tablespoons oil over medium heat. Add beet mixture, and firmly press evenly into pan. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.

  4. Top pancake with goat cheese, and cut into wedges.

Clouds in the sky

The rain and cool weather have been refreshing. I can only hope that the trend continues. We harvested the parsnips today. The middle field is almost completely cleared of plants and irrigation, ready to be tilled and cover cropped. 

The cows are all together again in one herd. We drove them across the hill behind our house and back to the large pond last week. There is still beautiful grass back there. We will graze them quickly around the pond to minimize the manure load but to manage the vegetation, and then keep moving them across the back hills.

Last week we also did a large clean out of the flowers. It should be easier to harvest and see what is still growing. The flowers are slowly fading but there are still some lovely blooms out there. We did leave a few older plants and seed heads for the birds. 

This is the last week for cucumbers and leeks. We are no longer harvesting sweet peppers but we have them stored in the cooler and will continue to offer them as long as they stay crisp. 

This week's pick list:

  • Turnips
  • Peas
  • Pac Choy
  • Sorted Sweet Peppers
  • Cucumbers
  • Fennel
  • Kohlrabi
  • Escarole and Frisee
  • Radicchio
  • Broccoli
  • Cabbage
  • Parsnips
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Celery
  • Celeriac
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Collards
  • Beets
  • Rutabaga
  • Carrots
  • Dill and Cilantro
  • Strawberries
  • Flowers

Root Vegetable Soup with Orange, Ginger, and Tarragon (Adapted from marthastewart.com)

  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped (about 2 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 1 large parsnip, peeled and cut into 1-inch pieces (about 2 1/4 cups)
  • 1/2 small rutabaga, peeled and cut into 1-inch pieces (about 1 3/4 cups)
  • 1 small celery root, peeled and coarsely chopped (about 2 1/2 cups)
  • 2 thyme sprigs
  • 2 cans (14.5 ounces each) broth
  • 2 oranges
  • 3/4 teaspoon freshly grated peeled ginger
  • 1/2 cup water, plus more if needed
  • Freshly chopped tarragon

DIRECTIONS

  1. Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.

  2. Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.

  3. Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.

Harvest Days

Slowly, all the storage crops are being harvested and brought in from the fields. We pulled the onions last week and let them dry in the sun but now we are collecting them and cleaning them. We have shallots, cippolinis, red and yellow storage onions to offer.

It is remarkable that it is the middle of October and the summer crops are just ending. We will have no more tomatoes or basil this week.The zucchini plants are still beautiful but they are barely producing fruit. The heat wave boosted them a little but after this week we will not have any more. We have plenty of sweet peppers though! 

Broom corn drying in the large hay barn

Broom corn drying in the large hay barn

Hopefully, we will have rain this week. After the heat wave, moisture would feel so good. We are slowly pulling the old crops, the irrigation, the remay and hoops from the fields. After a little rain, we will mow them and plant cover crop. If we get rain this week, we are planning to till a section of the field in preparation for next year's strawberries, garlic, and spring onions.

Thank you to our friend David Howekamp for the beautiful photos this week!

This week's list:

  • Hakurei Turnips
  • Peas
  • Arugula
  • Sweet Peppers
  • Zucchini and Summer Squash
  • Cucumbers
  • Fennel
  • Kohlrabi
  • Escarole and Frisee
  • Broccoli
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Celery
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Collards
  • Beets
  • Rutabaga
  • Carrots
  • Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
Pumpkins and Winter Squash

Pumpkins and Winter Squash

Winter Squash and Kale Gratin

  • 1 butternut squash, peeled and sliced thin
  • 2 bunches kale, sliced thin
  • 1 large onion, sliced thin
  • About 4 tablespoons olive oil
  • 1 pint cream
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Saute the onions in about 2 tablespoons olive oil over medium heat until soft. Add a pinch of salt when cooking. When they are ready, remove them from the pan into a bowl.
  3. Saute the kale in about 2 tablespoons olive oil over medium heat until it is just soft and has released some juices. Add a pinch of salt when cooking. It does not need to be cooked thoroughly.
  4. Line a 9x11 baking pan with half of the winter squash. Add a sprinkle of salt and pepper on top.
  5. Layer in the onions, kale, and finish with the rest of the squash and another sprinkle of salt and pepper.
  6. Pour on the cream. Cover the pan and bake for about 40 minutes or until the squash is soft.
  7. Remove the cover and bake for another 5 to 10 minutes until the top is slightly browned.

A New Ram

We have a new ram on the farm. He just arrived this Sunday but he is already happy in with the 2 ewes, the weather, and Stella, our Jersey cow. He looks just like the other sheep but he still has his tail. Please be extremely careful around him. For now all the sheep and Stella will stay on the fenced area behind the houses as he gets settled. Please do not enter this area while they are there. For the kids, that means no swinging until they are gone. 

4 sheep in the shade

4 sheep in the shade

This Tuesday and Wednesday, Seth will be in Modesto at a Sustainable Poultry Network conference, learning more about heritage breeds, hatching our own chicks and more. We plan on starting a flock of laying hens this year and we look forward to being able to offer eggs next year. If you are curious to learn more, check out the sustainablepoultrynetwork.com.

On Thursday, we are pulling the two bulls and putting them back in their paddock at the driveway entrance. Then we will combine the remaining cows, steers, heifers, and calves into one herd. It will be nice to only move 1 group again. Right now the large herd is close by and it is nice to see them for a change but they will be moving back to the fields around the large pond soon.

The cows 

The cows 

Now we are finally getting the heat wave I was waiting for all summer when it should be more moderate. Still, the nights are cool and the days are shorter so the plants are not fooled. The tomatoes and eggplant are done for the season but all the delicious fall crops are coming in and looking great.

This week's pick list:

  • Hakurei Turnips
  • Sorted Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Zucchini and Summer Squash
  • Cucumbers
  • Fennel
  • Kohlrabi
  • Escarole and Frisee
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Celery
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Collards
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
Sunflowers

Sunflowers

We will be offering whole sunflower heads this week. They are beautiful to look at and fun to process. Here is a thorough description of how to process and roast them.

Roasted Sunflower Seeds (adapted from vegetablegardener.com)

  1. Lay them flat on a covered table and rub the front of the sunflower heads. The seeds will easily pop out.Carefully go through the seed pile and pick out undesirable pieces of stem, etc.
  2. If you'd rather have unsalted seeds, skip this whole section and go straight to roasting. For salted seeds in the shell, you'll need a bowl or other container with a couple of quarts of water. Add about 1/3 - 1/2 cup of table salt to the water, add the sunflower seeds, and let them soak in the salt water overnight. Another way to get the salt onto the shells is to put the salt water and seeds in a pot and let it simmer for 2 hours on the stove. 
  3. The next day, drain the salt water from the seeds and lightly dry them with a paper towel. Preheat the oven to 300 degrees. *Spread your seeds on a large cookie sheet and let them roast for 30-40 minutes in the oven. You can stir them around after 20 minutes or so, if you'd like. You'll want to watch for the seeds to become a little brown and looking crisp - or you can pull them out when they just look dry. Be careful because the seeds can easily burn near the end.

Peppers Galore

The tomatoes are almost done, only the San Marzano and Brandywine plants are still producing. However, we have saved all the older Early Girls and San Marzano tomatoes in the walk in cooler. They keep their texture and flavor well so we will continue to offer them while they last. Please be aware that while we have sorted them to remove any soft ones, they may not last as long as the freshly harvest ones do. We also pulled the cherry tomatoes and the tomatillos out of the fields today. However we did harvest them first so we will have them this week. As you probably have noticed, we are planting our winter vegetables in the flower field now. Please watch out for newly seeded and transplanted beds!

Stark contrast of flowers and freshly seeded beds

Stark contrast of flowers and freshly seeded beds

There are so many birds and flying creatures in the flowers it is lovely to watch them as we work. Lately there have been a few monarch butterflies. What a treat!

Monarch on a marigold

Monarch on a marigold

We have so many beautiful peppers! Please feel free to take plenty to freeze or preserve. You can slice them and then freeze them in bags. You can roast them, peel and seed them and then freeze them whole or chopped. They are a delicious addition to many meals. While the summer crops are winding down, some fall crops are also coming in. This is our last picking of corn.

This week's pick list:

  • Corn
  • Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Eggplant
  • Zucchini and Summer Squash
  • Cucumbers
  • Fennel
  • Kohlrabi
  • Escarole and Frisee
  • Spinach
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Celery
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
  • Cherry Tomatoes and Tomatillos
2 birds on the old sunflower heads.

2 birds on the old sunflower heads.

My neighbor saw our enormous cauliflower heads and thought of this recipe. I am hoping to try it tonight. It sounds fun and delicious!

Spicy Whole Roasted Cauliflower

  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1½ cups plain whole milk yogurt
  • 1 lime, zested and juiced
  • 1 tablespoon cumin
  • 1 tablespoon minced garlic
  • 1 teaspoon curry powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice,  cumin, garlic, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Fall is truly here.

We harvested the winter squash and pumpkins today. The jack o' lanterns are huge! It is nice to see all the beautiful colors and sizes in the crates and to know that we will be eating them all winter. Next we will be bringing in the potatoes.

Rain is coming! The little drizzle last week smelled delicious and I am sure the plants appreciated it but it disappeared quite quickly. Still it is hopeful to have rain forecasted twice in a short amount of time. This rain seems like it could be more substantial. It keeps us on our toes, working hard to get the harvest in and the fields ready for winter but we don't mind. 

Dried flowers and summer vegetables

Dried flowers and summer vegetables

This week's pick list:

  • Corn
  • Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Eggplant
  • Zucchini and Summer Squash
  • Cucumbers
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Celery
  • Winter Squash
  • Potatoes
  • Kale
  • Chard
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
  • Pick your own Cherry Tomatoes and Tomatillos
Sweet annie, fresh bouquets, and hot peppers.

Sweet annie, fresh bouquets, and hot peppers.

Last year, we were fortunate enough to have our good friend Rachel Dixon farming with us. She introduced us to New Mexican green chiles. For someone who is likes spice but has a wimpy mouth like me, they are perfect. We blacken them on the barbecue or under the broiler, peel and seed them, and then add them to anything. We served this dip at our fall festival last year.

Green Chile Sour Cream Dip

  • 1 heaping cup sour cream
  • 2 oz cream cheese, softened
  • 1/2 heaping cup roasted & peeled green chile
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon cumin

Combine all ingredients in a blender or food processor.  Refrigerate to blend flavors at least 1 hour, preferably a few hours or overnight. 

New Mexico Green Chile Sauce

  • 1/2 up chopped onion
  • 1 clove garlic, minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon flour
  • 1/2 cup chicken stock
  • 2 cups chopped green chile (roasted, peeled & seeded)
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • salt to taste

Heat the oil and saute onions until transluscent, add garlic and cook until softened. Stir in flour, oregano, cumin and salt and pepper and cook 2 minutes. Slowly add stock and whisk until smooth. Add the chile. Cover and simmer at least 30 minutes stirring occasionally.

Add water or stock if sauce gets too thick. Makes about 3 cups.  

Dry Beans

We harvested the dry beans last week and today. We hand pulled them plants and piled them on a tarp laid on the hay wagon. When the tarp was full of each variety, we brought them back to the barnyard to thresh and then store in buckets. Soon we will winnow them and they will be ready to eat! The giant sunflowers are almost ready as well. The seeds are fully formed but need to dry more. The plants are buckling over because of the weight of the heads. One variety called Hopi Black Dye stains your hand purple as you eat the seeds. We have been thinking about dying the raw carded wool from our sheep and I was excited to see the strength of the color of the seeds. I wonder if it would make a good dye...

Full sunflower heads

Full sunflower heads

Our weekly greenhouse seedings are slowing down. Almost everything we will harvest this year is in the ground or will be soon. We only have lettuce left to seed and transplant. Jay tilled the empty beds in the flower field today. We will fill up that garden with winter vegetables for ourselves. It will be good practice for us to see how the fields produce during the winter.

This week's pick list:

  • Pesto Basil
  • Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Padron Peppers
  • Eggplant
  • Zucchini and Summer Squash
  • Cucumbers
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Celery
  • Potatoes
  • Kale
  • Chard
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
  • Pick your own Cherry Tomatoes and Tomatillos
Sacred Basil

Sacred Basil

As some members have discovered, there is sacred basil, also known as tulsi, planted in the flower and herb gardens for tea. It has a sweet fragrance and flavor that I love and so do the bees! Please feel free to harvest some. You can make fresh tea with it or dry it to use later. 

Romesco Sauce (Adapted from serious eats.com)

  • 1 1-inch thick slice of crusty bread, crust removed and cut into 1-inch cubes
  • 1 large tomato
  • 5 cloves unpeeled garlic
  • 1/2 cup almonds
  • 2 medium red or orange bell peppers
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon cayenne pepper

  1. Preheat oven to 375°F. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.

  2. While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or grill or broil in the oven until the skins are blackened. Place in a bowl and cover with plastic wrap and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores.

  3. Place bread, tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the bowl of a food processor. Purée until smooth. Taste and season with additional salt and cayenne pepper as needed.

Heirloom Expo

It is a busy week with the Heirloom Expo happening in Santa Rosa but it should be a educational and entertaining event. We will have an exhibit table all 3 days and a booth at the farmer's market on Wednesday. Come and check it out! There will be beautiful produce displays, interesting speakers and more: www.theheirloomexpo.com.

The CSA barn

The CSA barn

We are slowly working on harvesting storage crops: the red onions and popcorn are in. Everything else is ready! Still we do have an abundance of summer crops. If you would like to can tomatoes please let us know. We have plenty right now. The dry farm tomatoes are slowing down and the heirlooms will follow soon. We will also have bulk basil for pesto.

This week's pick list:

  • Pesto Basil
  • Tomatoes
  • Corn
  • Green beans
  • Sweet peppers
  • Padron peppers
  • Eggplant
  • Zucchini and Summer Squash
  • Cucumbers
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce Mix
  • Potatoes
  • Kale
  • Chard
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
  • Pick your own Cherry Tomatoes and Tomatillos
Stella the dairy cow and the sheep

Stella the dairy cow and the sheep

haksuka with Grains (Adapted from food52.com)

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 large sweet pepper, diced or 3 frying peppers, sliced
  • 3 garlic cloves, diced
  • Salt and pepper
  •  2 lbs tomatoes, diced
  • 1 whole cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 4 eggs
  • 2 big handful of greens, chopped 
  • Chopped fresh cilantro
  • 2 cups cooked grains (farro, quinoa, brown rice, etc.)
  • 4 ounces feta, crumbled
  1. Sauté onion, sweet pepper, and whole cayenne in olive oil with salt and pepper over medium heat, until soft and fragrant.
  2. Mix in garlic, cumin, and paprika. Saute for 30 seconds or so until fragrant.
  3. Add the tomatoes, bring to a boil, then simmer until the sauce is thickened.
  4. Lastly, add the chopped greens and fold in. Cook for 5 more minutes until the greens are ready.
  5. Remove the whole cayenne.
  6. With a spoon, make four little pockets in the saucy mess into which you can crack the eggs. Crack them in, then sprinkle a little salt and pepper on each egg, and drag the whites through the sauce. Don’t break the yolk. 
  7. Put a lid over the pan and let cook until the whites are just set, about 4 minutes.
  8. Pile some of your cooked grains at the bottom of a bowl, then top with big scoops of saucy mess and an egg. Add a little crumbled feta and chopped cilantro.

picy Green Beans (Adapted from food52.com)

  • 1 and 1/2 pounds fresh green beans
  • 1 piece fresh ginger 1 and 1/2 inches long and 1 inch thick, peeled and coarsely chopped
  • 10 cloves garlic, peeled
  • 1 and 1/2cup water, divided
  • 5 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 1 whole cayenne
  • 2 teaspoons ground coriander
  • 2 medium tomatoes, peeled (optional) and finely chopped
  • Salt to taste
  • 1 lemon, halved
  • Freshly cracked black pepper
  1. Trim the beans and cut them crosswise into 1/2-inch lengths.
  2. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/2 cup of water and blend until fairly smooth.
  3. Put the oil in a wide, heavy pot over medium heat. When hot, put in the cumin seeds. Five seconds later, add the whole cayenne. As soon as it darkens, pour in the ginger-garlic paste. Season with salt. Stir and cook for about a minute. Put in the coriander. Stir a few times. Add the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do. 
  4. Put in the beans, salt to taste, and the remaining water. Bring to a simmer. Cover, turn heat to low, and cook for 8 to 10 minutes or until the beans are tender.
  5. Remove the cover and remove the whole cayenne pepper. Add the juice of half a lemon, and a generous amount of freshly ground black pepper.
  6. Taste and adjust with more lemon, salt, or pepper as necessary.

Changing Light

This week when I have been outside at dawn or dusk, I have been struck the the light and how beautiful it is this time of year. It is softer and gentler. Fall is here. You can also tell by our weekly to do lists. There is so much to do and you feel the pressure of the coming rains. On the farm, it is actually the spring and fall that are the busiest times of the year. Many crops are ready to be harvest: the dry beans and popcorn, potatoes and more. Plus we are finally getting a flush of tomatoes and sweet peppers.

Sunset.

Sunset.

The second planting of cucumbers is producing amazing amounts right now. Oddly, the second planting of zucchini and summer squash is only producing a little. The plants are huge but there is little fruit. Finally we have a few hot days to sweeten the hot crops out there. Still with the feeling of fall in the air I have been craving soup. Cold soup seemed like the perfect solution.

Jose and Regina cleaning the harvested corn.

Jose and Regina cleaning the harvested corn.

This week's pick list:

  • Tomatoes
  • Corn
  • Green beans
  • Sweet peppers
  • Padron peppers
  • Eggplant
  • Zucchini and Summer Squash
  • Cucumbers
  • Broccoli
  • Cabbage
  • Leeks
  • Onions
  • Garlic
  • Lettuce
  • Potatoes
  • Kale
  • Chard
  • Beets
  • Rutabaga
  • Carrots
  • Basil, Parsley, Dill, and Cilantro
  • Strawberries
  • Flowers
  • Pick your own Cherry Tomatoes and Tomatillos

Chilled Cucumber Soup ( Adapted from foodanwine.com)

  • 2 1/4 pounds cucumber, halved and seeded
  • 1 1/2 cups plain yogurt
  • 3 tablespoons fresh lemon juice
  • 1/2 cup onion, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground white pepper

Macerate the garlic and onion in the lemon juice for 10 minutes. In a blender, combine the chopped cucumber with the yogurt, lemon juice, onion, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.

Season the soup again just before serving. Pour the soup into bowls. 

Chilled Corn Soup (Adapted from The New York Times)

  • 3 ears corn, shucked
  • 1 1/2 cups milk and corn broth
  • 1/2 cup basil leaves, more for garnish
  • 1/4 cup chives, roughly chopped
  • 1 tablespoon fresh lime juice, more to taste
  • 1 fat garlic clove, roughly chopped
  • 3/4 teaspoon fine sea salt
  • Extra-virgin olive oil, for garnish

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Place the cobs in a pot with 2 cups of milk. Bring to a boil and simmer for 15 minutes. Strain the liquid and chill completely.

Add corn, the cold broth, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with a drizzle of olive oil.

Low Stress

Even though it is the middle of August, you can already feel the shift towards fall. In the office, we are starting to plan for the winter and next year. Soon the big fall plantings will go in and we will start harvesting the potatoes and onions. Yet we are also still hoping for a heat wave to truly ripen our tomatoes and peppers. There is a lot of unripe fruit out there! 

It is pesto time again! Please feel free to take large amounts to freeze.

Seth is going to a Low-Stress Livestock Workshop at TomKat Ranch in Pescadero tomorrow led by Tina Williams and Richard McConnell of Hand n' Hand Livestock Solutions. This approach to handling livestock works with the natural instincts of the animals to move them rather than forcing them through fear.

On Friday, the whole family is going to Seattle to visit Seth's brother and his family. We will miss seeing some of you at pick up on Friday but we know that our amazing crew will take good care of the farm and you.

Young cows in the field.

Young cows in the field.

This week's pick list:

  • Corn
  • Green beans
  • Cucumbers
  • Zucchini and Summer Squash
  • Eggplant
  • Tomatoes
  • Potatoes
  • Broccoli
  • Napa Cabbage
  • Celery
  • Kohlrabi
  • Beets
  • Carrots
  • Melon
  • Watermelon
  • Sweet Onion
  • Leeks
  • Arugula
  • Lettuce
  • Garlic
  • Kale
  • Collards
  • Chard
  • Parsley, Dill, Cilantro and Basil
  • Strawberries
  • Herbs
Young plants in the field with the farmstead in the background.

Young plants in the field with the farmstead in the background.

Delicious and Versatile Cabbage Salad (Adapted from Sunday Suppers at Lucques)

  • 1/2 cup vinegar (Red or white wine, apple cider and or balsamic vinegar all work well.)
  • 1 Tablespoon maple syrup or honey
  • 1 small head of cabbage
  • 1/2 red onion, thinly sliced
  • 1 carrot, grated
  • 1 kohlrabi, peeled and grated
  • 1 cup chopped fresh herbs, any combination of parsley, dill, cilantro, basil, and/or chives
  • 1/2 cup mayonnaise or 1/3 cup olive oil
  • A pinch of cayenne pepper (optional)
  • Salt and pepper

In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in maple syrup or honey until it dissolves. Macerate the red onion in this mixture for 10 minutes. Combine the cabbage, carrots, and kohlrabi in a bowl. Pour the onions and the vinegar over the vegetables and toss well to combine. Season with salt and pepper and let sit 15 minutes. Add the mayonnaise or olive oil, herbs and cayenne if you wish. Toss well and adjust the seasonings if need be. 

Towering sunflowers.

Towering sunflowers.

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.