We hope you can join us this Saturday for the harvest festival from 10-3 pm!
This week we are cleaning up and organizing the barnyard to prepare for the festival, while still harvesting carrots, radishes, and kohlrabi from the fields. Some of the carrots did rot from the flooding, plus we lost some cauliflower plants. Overall, the rains were immensely beneficial and the losses were minimal.
The grass is growing each day and the farm is slowly turning completely green! We are so happy to still have puddles all around and for the continued rain this week.
This Week’s Pick List:
Even though we do have standing water in the fields, right now the crops look fine. We are hoping to harvest the most vulnerable crops this week but we have very little storage space left! We will keep you posted on any losses and hope that most crops survive.
Eggs
Red Gold and La Ratte Fingerling Potatoes
Ailsa Craig and Red Long of Tropea Onions
Takrima Leeks
Evergreen Hardy Scallions
Winter Sweet Kabocha, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Winter Luxury Pumpkins
Yaya Carrots
Rhonda Beets
Hakeuri Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Calypso Celery
Gypsy Broccoli
Janvel Cauliflower (lots!)
Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)
Emiko Napa Cabbage
Sweet peppers
Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Dill, and Cilantro
Tres Fine Frisee, Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia (All Chicories)
Head Lettuce
Regiment Spinach
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Cauliflower and Parmesan Cake, from smittenkitchen.com
1 medium cauliflower
1 large red onion, peeled
7 1/2 tablespoons olive oil
1/2 teaspoon finely chopped rosemary
10 medium or 8 large eggs
Handful parsley, chopped
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
2 cups finely grated parmesan cheese
Salt and black pepper
Butter, for greasing pan
2 tablespoons black sesame seeds
Preheat oven to 350°F degrees. Break cauliflower into medium florets (this will cause less mess than chopping it). Place floret in a pot with a teaspoon of salt, cover them with water and simmer for 15 to 20 minutes, until quite soft. Strain and let drip in the colander for a few minutes so they dry and cool.
Meanwhile, prepare the batter. Halve your red onion and cut a few thin rings off the end of one side; set them aside. Coarsely chop the remainder of your onion. Heat all of your olive oil in a saucepan (I won’t tell if you use the one where you cooked your cauliflower) and saute the chopped red onion and rosemary together until soft, about 8 minutes. Remove from heat and allow to cool.
Whisk eggs and olive oil and onion mixture together. Stir in parsley. Whisk flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt (use 1 teaspoon if you are nervous about this amount) and many, many grinds of black pepper together in a separate bowl and add to egg mixture, whisking to remove lumps. Stir in cauliflower gently, so most pieces remain intact.
Line the bottom of a 9-inch (24cm) round springform pan with parchment paper. Butter the sides generously. Put the sesame seeds in the pan and toss them around so that they stick to the sides. Pour in the cauliflower batter, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown and set.
Serve warm or at room temperature. Before you serve the cake, be sure to run a knife around the pan. This was probably the first time in my life I forgot, and several parts of the seed-crusted sides tore off!