Fall and Spring, the transitional seasons, are my favorite. I love being able to observe and feel the changing of the seasons, especially right now as the farm begins to wind down and prepare for winter. This time of year is when I miss Santa Cruz the most. There’s something about being tucked between the redwoods and the ocean and feeling the change so viscerally there. This year alone has been one of transition, so I feel that this fall feels different than past years as we’ve been in what seems to be a constant state of change for some time now. As we inch closer to winter and a time for us all to rest and find relief, I feel thankful for the challenges this past summer brought and look forward to next season.
-Dana
This week’s pick list:
The deep freeze of the last two nights has taken a toll on the crops. They all should recover, and most will be even sweeter, but it does take them some time. It is hard for us to fully predict their response. We may not actually have everything on the list when you come. The broccoli and cauliflower froze in the field so their texture may be different and they may not last as well in the field.
Eggs
Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Takrima Leeks
Kolibri Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Caraflex, Primo, and Kilmaro Cabbage (both green and red types)
Gypsy Broccoli
Calypso Celery
Lettuce
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Regiment Spinach
Tres Fine Frisee and Leonardo Radicchio
Parsley and Cilantro
Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash
Winter Luxury Pie Pumpkin
Saltonstall Olive Oil
Revolution Bread
Roasted Butternut Squash, Cheddar, and Sage Galette from A Year of Pies
You will need:
Basic Pie Dough Recipe for one crust (any will do)
Large un-rimmed baking sheet
Filling:
1.5 pounds butternut squash, peeled, seeded, and cubed
1 medium-size red onion, chopped
1 cup grated sharp cheddar cheese
1/4 cup olive oil
2 tablespoons chopped fresh sage or 1 tablespoon dried
1 teaspoon sea salt
freshly ground black pepper to taste
Egg Wash:
1 large egg yolk
1 tablespoon cold water
Preheat oven to 375
Prepare the crust:
Remove the chilled pie dough from the refrigerator and roll it out into a 12-inch circle on a lightly floured surface. Transfer the dough to a large un-rimmed baking sheet and refrigerate while you prepare filling.
Prepare the filling:
Combine all of the filling ingredients in a large bowl. Using clean hands or a large spoon, toss until well mixed and the squash cubes and onion are well coated with the olive oil.
Assemble the tart:
Mound the squash mixture in the middle of the chilled pastry circle. Gently spread the mixture out toward the edge of the pastry, leaving a 2-inch border all around. Fold the pastry border up over the filling, overlapping the edges and pressing the folds together every few inches. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the folded edges of crust. Bake for 40-45 minutes, until the crust is golden brown and the squash cubes are tender when pierced with a fork. Cool the galette at least 30 minutes before serving.