I took a walk to the cistern yesterday to check on its water level and was taken back by how beautiful the water looked, so clear and reflecting the mid morning light. The cistern holds the well water that is distributed to all the animals. It sits on the top of a small hill and then the water gravity flows through pipes to various spigots around the farm. While the drought continues to stressful for us all, I do enjoy these moments when I am able to visit the water sources on the farm and to express my thanks for their presence.
It feels like is the height of the summer on the farm: new crops are appearing each week, there is so much weeding to be done, plus we are still planting and sowing for fall and winter. This week the winter carrots and beets are being planted, as well as the first round of cabbages, broccoli, and cauliflower.
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Candy Onions
Alto Leeks (Young and tender!)
Evergreen Hardy Scallions
Yaya Carrots
Hakurei Turnips
Solaris Fennel
Solstice Broccoli and/or Song Cauliflower (amounts depending on the harvest!)
Dark Star, Yellowfin, and Cocozelle Summer Squash
Mideast Peace, Silver Slicer, Sweet Marketmore, and Addis Pickle Cucumbers
Emiko Napa Cabbage
Rainbow Lacinato
Champion Collards
Ruby Red Chard
Parsley, Basil, Cilantro, and Dill
Regiment Spinach
Esmee Arugula
Head Lettuce
Albion Strawberries
Single Herb Tea (We are offering our remaining dried herbs in bulk now!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Pyaz Ka Laccha (Raw Onion Relish), from nytimes.com
1 medium onion, preferably a sweet onion, thinly sliced (about 2 cups)
2 tablespoons freshly squeezed lemon juice, plus more to taste
¾ teaspoon salt, plus more to taste
¼ teaspoon sweet paprika, plus more to taste
⅛ teaspoon ground chile, plus more to taste
Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion’s bite, but you can skip this step if you’d like a stronger onion flavor.)
Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.