No CSA Pick Up this week!

We hope you have a lovely week! We will see you next week!

Beginning of spring

The cows crossed the driveway today and are grazing in the flats again. Even though it is still a little damp, we will move them through quickly to reduce any compaction. Stella and the sheep are starting to have plenty of areas to graze in the barnyard; we are on the verge of having plenty of grass but we are not quite there.

In the greenhouse we are seeding perennial flowers. We are also weeding the greenhouse itself and hoping to dry it out some; it is too humid and causing some disease to occur. If the warm continues, we hope to mow the herb garden and to clean up the beds; many of the plants have reappeared after their short winter rest.

This week's pick list:

• Celery
• Fennel
• Radish
• Beets
• Turnips
• Potatoes
• Celeriac
• Chard
• Parsley

Check out the sorrel in the herb garden!

Jane Grigson's Celery Soup, adapted from food52.com

Serves 4, 6 if the rest of the meal is fairly copious

• 1/2pound celery, chopped (outside stalks or celeriac -- about 2 cups)
• 1/2cup chopped onion
• 1/2cup diced potato
• 6tablespoons butter
• 4cups turkey, chicken, or vegetable stock
• 1/2 to 1cups milk (optional)
• Large handful of parsley, finely chopped
• 2 1/2tablespoons cream
• Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don't let the vegetables brown. Add stock or water. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.

Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper, and parsley.
Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.

Time to plant

As the break in the rain has continued and grown, we keep expanding our planting plan, hoping to get as much in the ground as possible. Still, it is too wet to bring in the tractor so we are moving at a slightly slower pace. It feels good to work in the fields and to have our hands in the soil again. 

When I read last week's post again today, I had to laugh. "A warm spell" sounds so mild compared to what the weather was today. It was hot; almost like summer. I can't say that I did not enjoy it but it is a sharp contrast to just a few weeks ago.

This week's pick list:

• Kale
• Celery
• Fennel
• Radish
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Chard
• Parsley

Check out the sorrel in the herb garden!

Spicy Roasted Daikon "French Fry", adapted from cookingontheweekends.com

¼ cup grape seed oil
1½ teaspoons chile paste (I like Sambal Oelek)
1 teaspoon Tamari or soy sauce
½ teaspoon freshly grated ginger pulp
½ teaspoon maple syrup
½ teaspoon sea salt
5 cups peeled, sliced Daikon radish (see instruction no. 2. for instructions)

Preheat the oven to 475 degrees F, and adjust a rack to the center.
Cut the daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the daikon slices to a baking sheet and set aside.
In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, maple syrup, and salt.
Drizzle this over the daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
Place the baking sheet in the preheated 475 degree F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)

A warm spell

When I headed to the office this morning, the sky was full of stars. There was a nice cool breeze but the air was warm; it felt like a shift had happened. The narcissus we planted around the office all seemed to bloom over the weekend. Still, when I walked through the field, looking at the all the plants, it seemed as if they had just awoken. I realized how truly soaked most of them were. And yet, I know that even though the warm spell will end, the days are growing longer, and we have just started the slow march towards spring, and eventually summer.

This week's pick list:

• Brussel sprouts
• Celery
• Kohlrabi
• Radish
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Chard
• Dry Beans
• Parsley

Celery Root Anna, adapted from epicurious.com

• 4 bacon slices (about 1/4 pound), optional
• 1 tablespoon unsalted butter
• a 1 1/2-pound celery root (sometimes called celeriac)
• 6 tablespoons freshly grated Parmesan
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped drained Kalamata or other brine-cured black olives
• Preheat oven to 400° F.

Cook bacon until crisp and crumble. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.
With a sharp knife peel celery root and, using a mandoline or other manual slicer, cut crosswise into 1/16-inch-thick slices. Arrange 1 slice in center of skillet and arrange one layer of slices around center slice in a concentric circle, overlapping them slightly. Lightly brush layer with some of melted butter (being careful not to move slices) and sprinkle with one third bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice but reverse direction of slices each time so that layers are even. Add one more layer of celery root. Brush top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme. Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes. Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.

Bright green

Several days of blue skies and sun have begun to shrink some of the puddles and to dry out the fields a little. Last week we were able to pull out old plants by hand and to then directly transplant some new starts. It was quite a muddy process but we are hopeful that they will grow well. We made another batch of potting mix using our own compost. The starts we have begun in the greenhouse with our mix seem to be doing well. When we work with our own mix, the difference in how it feels in our hands and how is smells is remarkable; it is soft and fluffy. Our big project this week is to plant asparagus. It will take several years for it to produce an abundant amount but it is worth the wait.

This week's pick list

• Brussel sprouts
• Celery
• Kohlrabi
• Radish
• Lettuce
• Escarole
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Tourte Aux Bettes, adapted from nytimes.com

THE PASTRY:

2 cups unbleached flour
½ teaspoon salt
½ cup water
½ cup extra-virgin olive oil

THE FILLING:

1 pound swiss chard leaves, or substitute spinach
 Salt and pepper to taste
3 large eggs
1 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.
Place the chard in a large, shallow frying pan and season with salt and pepper. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended. Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.
Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Remove from the oven to cool. Serve at room temperature.

PREPARE THE PASTRY:

Combine the flour and salt in a medium-size bowl. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 1/2-inch metal tart tin with a removable bottom.

PREPARE THE FILLING:

Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and chop them, in several batches, in a food processer.

Water everywhere

The rains last week definitely pushed us over the hump of plenty of water. There are puddles everywhere and the fields are quite flooded. The ponds are full and overflowing. We are hopeful for a little sun and drying weather this week, maybe we can sneak in and weed or pop some plants in the ground. Who knows if they will be able to grow but we have beautiful starts ready in the greenhouse.

The list of winter projects is shrinking and growing at the same time; as we finish one task, we think of another that would be great to accomplish. 

This week's pick list

• Brussel sprouts
• Leeks
• Celery
• Kohlrabi
• Radish
• Lettuce
• Cabbage
• Escarole
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Japanese Root Vegetable Stew, adapted from nytimes.com

• 10 to 12 dried Japanese or Chinese shiitake mushrooms (about 1 1/2 ounces)
• 1 piece kombu, about 7 by 3 1/2 inches
• 1 pound bone-in chicken thighs (2 to 3), skins removed if you prefer (or substitute bone-in breast meat), optional
• 4 ounces celery root or potato, peeled and cut into 1-inch pieces
• 4 ounces daikon or other radishes, peeled and cut into 1-inch pieces (or use kohlrabi)
• 4 ounces carrots peeled and cut into 1-inch pieces
• 1 cup sake
• 2 ½ tablespoons Japanese soy sauceor tamari, more to taste
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• 4 ounces turnip or winter squash, peeled and cut into 1-inch pieces
•  Rice wine vinegar, to taste
•  Ground sansho pepper, shichimi togarashi or good smoky chile powder, for garnish

In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
Remove chicken from the pot and set aside. Add turnip to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

Moments of sunshine

Rain seems to be the dominant forecast these days, which we do truly need. We certainly have plenty of puddles in the field, but no damage so far, for which we are grateful. It is a pleasure to see the drainages flowing and to hear running water on the farm. When the sun does appear, the new green and other colors shine through.

We started divide dahlias this week, rather than waiting until right before we plant them. It is always a huge task and better to do slowly than in a rush. The tubers are quite a puzzle: all grown together and requiring patience to tease them apart. We also cleaned the flower seed that we saved from last year. The greenhouse is filling up with plants, some ready to go into the field soon. Hopefully we will get a small break in the rain so that we can get them in the ground.

As we complete each small building project, the area on which we have worked, is refreshed and looks tidier. It is satisfying to have the time to get organized and cleaned up.

Pick List:

• Winter squash
• Radish
• Lettuce
• Cabbage
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Bubbles and squeak, adapted from epicurious.com

• 1 lb potatoes, peeled and cut into 1 1/2-inch pieces
• 6 tablespoons unsalted butter
• 1 lb cabbage, cored and thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

Saturated ground

The ground is soft and spongy, fully soaked with water. The dirt roads that we use daily are quite muddy. The springs are flowing freely again. The slow and steady rains seem to be truly replenishing the groundwater. With the warm sunshine yesterday, the young plants in the greenhouse seemed to grow overnight, just as they do in the spring. 

The new year is a time to evaluate the previous season, as well as to plan and dream for the coming one. There are many hours in the office: revising the planting schedule, ordering seed, and more.

The cows spent the last week in the barn, eating hay and allowing us to collect manure. They were relishing the fresh grass today. We continue to work on our small building projects: putting new doors on the grain barn and fixing up the egg room. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Pac Choy
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

The leaky cistern full of spring water, a lovely sight!

Pumpkin Pudding, adapted from nytimes.com

• 1 quart milk
• 6 tablespoons stone-ground yellow cornmeal
• ⅓ cup molasses
• ¼ cup honey
• 2 cups pumpkin purée, canned or made from 2 pounds fresh pumpkin (see below)           * make fresh pumpkin 1 day in advance if possible*
• 4 eggs
• ¾ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter
• ½ cup raisins (optional)

Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.

To make the pumpkin purée: Preheat the oven to 425 degrees. Cut pumpkin in half and scoop out the seeds. Place the pumpkin pieces on the baking sheet. Roast for 1 hour or until thoroughly tender. Allow to cool. Peel the pieces, and purée them in a food processor fitted with the steel blade. Place puree in a colander over a bowl and allow it to drain overnight in the refrigerator.

Advance preparation: You can serve this hot, at room temperature or even cold. It keeps for several days in the refrigerator.

Soaking rains

It appears that our first big storm will move through this week. So far the storms have been light and steady, with minimal flooding and time for the ground to absorb the moisture. This has been a welcome change from previous years when we have only had large storms. However, we do count on the large storms to replenish our ponds and thus allow us to irrigate in the summer. The ponds have filled some and with the fresh water, the ducks and other birds have returned. 

We have many building projects and equipment repairs to keep us busy when the weather is wet. We removed one bay in the CSA barn and added a picnic table for the winter. We will have paper and pens to keep young ones busy when it is wet outside. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Pac Choy
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Warm Beet And Pistachio Salad, adapted from saveur.com

• 6 beets, trimmed
• 1 1⁄4 cups orange juice
• 1 cup vegetable stock
• 1⁄2 cup red wine vinegar
• 1⁄4 cup honey
• Salt
• 2 tbsp. champagne vinegar
• Freshly ground white pepper
• 2 tbsp. olive oil
• 1 tbsp. thinly sliced flat-leaf parsley leaves
• 1⁄4 cup hopped pistachios

Put beets, 1 cup of the orange juice, stock, red wine vinegar, half the honey, and salt to taste into a small pot and bring to a boil. Reduce heat to medium-low; simmer until tender, 40–45 minutes. Cool, strain, and reserve cooking liquid.
In a bowl, whisk together champagne vinegar, 1⁄2 cup cooking liquid, remaining orange juice and honey, and salt and pepper to taste in a bowl. Peel and thinly slice beets; add to bowl. Let marinate for 2 hours at room temperature.
Before serving, simmer remaining cooking liquid in a small pot over medium heat to make a glaze, about 5 minutes. Set glaze aside.
With a slotted spoon, remove beets from marinade and place in a serving dish. Toss the beets with the parsley and olive oil. To finish, drizzle with glaze and sprinkle with pistachios.

Snow like frost

Even though the frost can cause damage on the farm, I still enjoy waking up to see everything glistening white as if it snowed. By midday the sun is shining and it is hard to believe everything was frozen that morning. Even though the days are short, you can still feel the power of the sun. The plants seem to perk up when the sun is out, especially after a frost. When it is cloudy, the growth seems to stand still. The moon has been lighting up the night sky and lingering in the mornings for a magical moonset and sunrise combination. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Pac Choy
• Frisee
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Parsley

Gratin of Celery Root, adapted from nytimes.com

• 2 medium celery roots (about 2 1/4 pounds)
• 1 cup broth
• 1 cup milk
• 1 cup water
• 1/2 teaspoon each chopped rosemary and thyme About 1 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• ½ teaspoon freshly grated nutmeg
• ⅔ cup finely shredded cheese

Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
Combine in saucepan with broth, milk, water, herbs and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.

Clear and cool

The break in the rains allow us to return our focus to the fields, sneaking in jobs that might otherwise be difficult and giving the plants some attention. We are filling in the strawberry patch with the extra plants where some seedlings did not survive. Most have several leaves and are making their way out of the plastic. We hope to finish weeding and mulching the perennial flower beds, as well. 

The cows have finished grazing the hillside they were on and are now in the barn. We will move them across the farm midweek but for now we are happy to collect manure in the barn.

Our instagram and Facebook accounts are active again, saved by Brendan, one of our awesome crew members. Check out his post when you have a chance!

Pick List:

• Winter squash
• Radish
• Lettuce
• Parsnips
• Pac Choy
• Onions
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill and parsley

Butternut Squash Baked Risotto, adapted from marthastewart.com

2 tablespoons extra-virgin olive oil
1 onion, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups) 
4 cups broth
1 bunch kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving 

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Muddy footprints

With the cooler temperatures and minimal sun, the mud from the small storms and fog is staying, instead of drying up. I can't help but appreciate the mud, thankful for the moisture and hopeful for more. It signals a season change and reminds us to pay even closer attention to actions, where we drive, how we move the animals, and more.

We are making compost today, layering a pile with the straw pack from Stella's barn and vegetable waste. We also laid out straw on the ground where the chicken coop is parked. We plan to add more straw weekly, to absorb the manure and to protect the ground from their impact. When the rains come, we are inside the barns, cleaning beans, corn, and grain.

Pick List:

• Winter squash
• Radish
• Lettuce
• Parsnips
• Brussel Sprouts
• Pac Choy
• Onions
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

Collard Greens with Peanut Butter, adapted from saveur.com

• 2 lb. collard or turnip green leaves, roughly chopped (12 cups)
• 4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
• 1 medium yellow onions, roughly chopped
• 4 tbsp. red palm oil or vegetable oil

• 2 tbsp. tomato paste

• 1⁄2 cup natural peanut butter 
• Kosher salt and freshly ground black pepper

Bring 2 cups water to a boil in a large saucepan and season with salt. Add the collard greens, cover, and cook until the leaves are tender and wilted, about 5 minutes. Drain the leaves in a colander set over a bowl and reserve 1 cup of the cooking liquid. Place the leaves and reserved liquid in a blender, purée until smooth, and scrape the paste into a bowl.

 In a large saucepan, heat 2 tablespoons palm oil over medium-high. Add the chopped onion, chiles, and the tomato paste and cook, stirring constantly, until the onions are soft and lightly caramelized, 6 to 8 minutes. Reduce the heat to medium, and cook, stirring, until lightly caramelized, about 5 minutes. Remove the pan from the heat, stir in the puréed collard greens and peanut butter, and mash until evenly combined. Season the greens with salt and pepper and scrape into a serving dish.

Coq Au Vin, adapted from Joy of Cooking

• A broiler or roasting chicken
• 3 Tbs butter or olive oil
• 4 slices bacon or salt pork
• 1 onion, diced
• 1 sliced carrot
• 1 peeled clove garlic
• 2 Tbs flour
• 2 Tbs minced parsley
• 1 Tbs marjoram
• 1/2 bay leaf
• 1/2 tsp thyme
• 1 tsp salt
• 1/8 tsp freshly ground pepper
• 1 1/2 cups dry red wine or sherry
• Disjoint chicken. Use the back and neck for the stock pot.

Melt 3 tablespoons butter or olive oil over medium heat in a heavy bottom pan.
Add bacon, onions, and carrot, and brown lightly.
Remove vegetables and bacon and reserve to add in later. 
Brown the chicken legs and thighs in the same pan. Keep the chicken breasts to add in later.
Add the flour, herbs, salt and pepper to the pan. Stir to mix in.
Add the vegetables and bacon back in.
Stir in dry red wine or sherry.
Simmer the chicken legs and thighs over low heat until done or cook in the oven at 250 degrees, about an 1 hour. Keep it covered.
After an hour, brown the chicken breast in another pan and then add to the pot with the legs and thighs. Continue cooking until meat is tender. Remove from heat and let rest for half and hour before serving.

Broken pipes

Last week was clear and beautiful, but very cold. The thermometer outside our back door read 23 degrees Friday and Saturday mornings; it was probably 18 or 20 in the coldest, lowest spots on the farm. The chicken water bowls froze solid and we had several broken pipes to fix. We picked strawberries Saturday morning; they clearly had frozen as well. Their texture was just like defrosted strawberries. Most of the other vegetables seemed to have survived although it was drier than I expected. Everything needed to be watered. We covered the most sensitive crops but the fennel may be the one that we also should have protected. It will be curious to watch how everything grows now that the temperature has dropped so dramatically. 

While we have not had any large storms yet, I am certain they are on the horizon. We are pulling in the equipment form the field, cleaning the barnyard, and getting organized. 

Pick List:

• Winter squash
• Radish
• Lettuce
• Parsnips
• Brussel Sprouts
• Kohlrabi
• Pac Choy
• Celery
• Onions
• Beets
• Turnips
• Radicchio
• Frisee
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

roasted squash and radicchio salad with buttermilk dressing, from nytimes.com

2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 tablespoon honey
1 ½ teaspoons kosher salt
¼ teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
⅓ cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
1 head lettuce, cored and shredded (4 cups)
⅔ cup chopped toasted pecans (see note)

Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
In a large bowl, combine radicchio, lettuce, squash, and pecans. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Tip

To toast pecans, heat oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.

On the hilltops

The warm spell of the past few days has kept the peas and strawberries producing, for which we are thankful. Today thought the weather seemed to turn towards winter.

With the sun setting earlier these days, we have been fortunate to witness the sunsets as we head inside for the day. The sky has been exploding with color. With the short week of Thanksgiving, we are mostly focused on harvesting food for all of our holiday tables. We are grateful for this land and for all that it has provided this weekend, as well as for the support of our crew and the community. We hope you have a delicious feast!

Pick List:

• Pick your own strawberries
• Winter squash
• Watermelon radish
• Lettuce
• Parsnips
• Cabbage
• Brussel Sprouts
• Pac Choy
• Peas
• Celery
• Onions
• Garlic
• Beets
• Turnips
• Radicchio
• Frisee
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell
• 2 cups pumpkin puree (see below for recipe)
• 2 eggs
• 1/2 cup milk
• ½ cup maple syrup
• 1 Tablespooon flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg and clove
• ¼ teaspoon salt

1. Preheat the oven to 350 degrees.
2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.
3. Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.

Pumpkin Puree *I make this at least a day in advance.*

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.
2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.
3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.
4. Roast until very soft.
5. Remove skins and puree the pumpkin in a food processor.
6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.

I am excited to try this recipe as well!

Julia Child's Aunt Helen's Fluffy Pumpkin Pie, from nytimes.com

• 4 eggs
• 2 15-ounce cans (3 1/2 cups) pumpkin purée
• 1 cup light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
•  Kosher salt
• 3 tablespoons molasses
• 3 tablespoons bourbon or dark rum (optional)
• 3 teaspoons cinnamon
• 3 teaspoons ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup heavy cream
• ¾ cup milk, more as needed
• 2 unbaked 9-inch pie shells, or one 11-inch pie shell

1. Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
2. Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
3. In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
4. Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
5. Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Tiny sprouts

We woke up Sunday morning and it seemed as if the farm turned green over night. The combination of warmer days last week and the rain on Saturday night suddenly made all the tiny sprouts visible. We moved the laying hens to their winter spot on the top of a knoll behind the loafing barn. We hope it will be dry and not too windy. We tilled and seeded the new perennial beds, where we will plant asparagus, artichokes, and rhubarb this spring. The rest of the day we broke the garlic seed heads in preparation to plant them on Wednesday. 

Last week we sifted compost that we made last fall from Stella's bedding and vegetable scraps. We put it into large tote bags and plan to use it to make our own potting mix. 

Breaking garlic party

Pick List:

• Pick your own strawberries
• Winter squash
• Watermelon radish
• Lettuce
• Kohlrabi
• Spinach
• Pac Choy
• Peas
• Celery
• Onions
• Garlic
• Beets
• Turnips
• Radicchio
• Frisee
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

Sifted compost

Root Vegetable Slaw, from Jerusalem by Yotam Ottolenghi and Sami Tamimi

• 3 medium beets
• 2 medium carrots
• 1/2 celery root
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons olive oil
• 3 tablespoons sherry vinegar
• 2 teaspoon sugar or maple syrup
• 3/4 cup cilantro leaves, coarsely chopped
• 3/4 cup mint leaves, shredded
• 2/3 cup parsley, coarsely chopped
• 1/2 tablespoon lemon zest
• salt and pepper

Peel all vegetables and cut into matchsticks, or use a mandoline or food processor to cut them. Place all strips into a large bowl and cover with cold water. Set aside.

Place lemon juice, olive oil, vinegar, sugar or maple syrup, and 1 teaspoon salt into a saucepan. Bring to a gentle simmer stir until the sugar and salt have dissolved. Remove from heat.

Drain vegetables and transfer to a paper towel to dry them. Dry the bowl and replace the vegetables. Pour hot dressing over them, mix well, and leave to cool. Place in fridge for at least 45 minutes.

When ready to serve, add the herbs, lemon zest, and 1 teaspoon black pepper. Toss, taste, and add salt if need be. Serve with yogurt, sour cream, or creme freche on the side.

Stormy Skies

The farm was full of families and friends this Saturday, making flower wreaths, picnicking on the grass, eating pumpkin pie, and simply enjoying the crisp fall day. The clear, sunny skies of Saturday led to a drizzly and wet Sunday. This morning there was a deafening downpour during breakfast, although it only lasted for a few minutes. The puddles are still a joy to see. So far, I have not observed the cover crop sprouting or new growth in the fields but I am hopeful with each new addition that the green will appear soon. 

The nights have turned much cooler; we had frosts in the fields all last week. There is blackened basil and green beans in the field and the growth of many of the plants has clearly slowed. Hopefully, the cold loving plants will sweeten and thrive as we move more into winter.

Pick List:

• Pick your own strawberries
• Winter squash
• Watermelon radish
• Lettuce
• Lettuce Mix 
• Spinach
• Pac Choy
• Peas
• Celery
• Onions
• Garlic
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro, parsley

Grilled Radicchio with Creamy Cheese, from Bitter, by Jennifer McLagan

2 heads radicchio
Olive oil
Sea salt and freshly ground black pepper
2 1/2 ounces creamy cow’s milk cheese
2 teaspoons balsamic vinegar

Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.

Heat a gas grill to medium, or set a heavy cast iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes. Cut the cheese into pieces.

Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.

Soft ground

Last night's rain was just enough to soften the ground; each step sinking a little as you walk around. The first rain always seems to brighten the farm, wash off the dust, and freshen the air. We took advantage of the rain to prep the soil to plant strawberries and garlic. We hope to plant strawberries this week, while also preparing for the fall festival. We organized all the flowers for the wreaths this morning and practiced our wreath making skills. 

The strawberries are now pick your own. There are still many berries in the field and we welcome you to pick them. We will be ready to show you the way tomorrow. Thank you to the crew for keeping us in bountiful supply of strawberries for many months. 

Pick List:

• Pick your own strawberries
• Winter squash
• Watermelon radish
• Lettuce 
• Tatsoi
• Kohlrabi
• Peas
• Scallions
• Celery
• Onions
• Garlic
• Beets
• Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Dill, cilantro

Spicy Pan-fried Noodles, adapted from nytimes.com

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
¼ teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups tatsoi
1 cup peas
1 to 2 teaspoons sriracha or other hot sauce, or to taste
 Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, tatsoi, peas, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Hoping for rain

There is rain in the forecast which is incredibly exciting even if it seems unbelievable today in the bright sunshine. Even though the predicted totals are small, any moisture will be a blessing. I have been so grateful each morning for the heavy fog and the thick dew that has covered everything. The flowers seemed to come to life again with the overnight moisture, even though we stopped watering a few weeks ago. 

We are seeding as many of the open fields as possible before the rain. We will also finish transplanting the perennials, plant garlic, and flower bulbs. The National Sustainable Poultry Conference is being held in Petaluma at the Seed Bank this week. They are also hosting a dinner here on Tuesday night. 

This week's pick list:

• Sunflower heads
• Strawberries
• Winter squash
• Watermelon radish
• Lettuce 
• Spinach
• Kohlrabi
• Peas
• Scallions
• Fennel
• Onions
• Garlic
• Daikon Radish
• Beets
• Hakeuri Turnips
• Radicchio
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Basil. dill, cilantro

Caramelized Fennel with Goat Cheese

• 3 to 4 fennel bulbs
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 tablespoons sugar
• 1 teaspoon fennel seed
• salt and pepper
• 1 garlic clove, crushed
• 3/4 cup roughly chopped dill
• 5 oz chevre
• grated zest of one lemon

Cut each fennel bulb lengthwise into 1/2 inch slices.

Melt half of the butter and olive oil in a large frying over high heat. When the butter starts to foam, add a layer of fennel. Do not crowd it in the pan or move it around, allow it to slightly brown, about 2 minuted of cooking time. Turn it over and brown the other side. Cook the rest of the fennel in the same manner.

Once all of the fennel has been seared, add the sugar, fennel seeds, garlic, salt and pepper to the pan. Fry for 30 seconds, then return all the fennel slices to the pan and caramelize them gently for 1 to 2 minutes. Remove from the pan.

 To serve, toss the fennel in a bowl with the dill. Taste and adjust seasonings. Arrange in a serving platter  with dots of chèvre. Finish with a drizzle of olive oil and a scattering of lemon zest.

Bare soil

We are working to till the last of the fields so that we can plant cover crop next week. The irrigation lines have been pulled from the flower field. Next we will dig the dahlia tubers and transplant the perennials to the new beds. As soon as we finish that we will mow the field. I am always sad to mow the flowers even if they are no longer producing many blooms. There is still so much wildlife activity in there that I hate to take it away. The vegetable fields usually are a relief to mow. Instantly the weeds disappear, you can begin to forget the failures, and plan for next year. 

We have almost completely planted the winter garden and now we need to focus on weeding it. There are already too many weeds and you can feel the change in the soil towards winter. It is denser and harder to pull the weeds. Hopefully, we can tackle them now so that it is not too big of a struggle for the rest of the time.

This week's pick list:

• Sunflower heads
• Strawberries
• Winter squash
• Watermelon radish
• Lettuce 
• Spinach
• Kohlrabi
• Peas
• Leeks
• Fennel
• Onions
• Garlic
• Cabbage
• Potatoes
• Celeriac
• Kale
• Chard
• Collards
• Carrots
• Basil. dill, cilantro

Green Minestrone, adapted from savuer.com

1 cup pasta
5 tbsp. olive oil
1⁄2 cup thinly sliced shallots
1 clove garlic, thinly sliced
2 cups finely diced carrot
1 cup finely diced kohlrabi
1 cup finely chopped leek
1 cup finely diced fennel
4 cups stock
1⁄4 cup peas or sliced snap peas
6 large green olives, pitted and roughly chopped
1 cup plain cashews
5 oz. spinach
2 cups packed basil leaves
5 tbsp. toasted almonds
Toasted country bread, for serving

In a medium saucepan of boiling, salted water, cook the pasta, stirring, until al dente, about 4 minutes. Drain the pasta and keep warm. Return the empty pan to medium heat, and add 2 tablespoons olive oil. Add the shallots and carrots and cook, stirring, until soft, about 5 minutes. Stir in the kohlrabi, leek, garlic, and fennel. Season with salt and pepper and cook, stirring, until slightly softened, about 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the reserved pasta along with the peas and olives and cook until warmed through, about 2 minutes more.
Make the cashew cream: Soak cashews with 3⁄4 cup boiling water in a blender until the water cools to room temperature, and then purée until silky smooth.
Make the pesto: In a blender, combine the spinach with the basil, almonds, and the remaining 3 tablespoons olive oil. Purée into a smooth pesto and then scrape the pesto into the soup and stir until evenly combined. Ladle the minestrone into bowls and serve with toasted bread and cashew cream on the side.

Potato Harvest

We are digging all the storage potatoes today. It seems odd to be doing a quintessential fall task on such a hot day. We planted the potatoes in our richer clay soil and it is testing our equipment to dig them out. Next year, we will plant them in the sandier soil in hopes for an easier harvest. Once the potatoes are out of the ground, we will clean out the field, spread it with compost and disc it to prepare a seed bed. This is the last field that needs to be prepped for its winter cover crop. We are still working to disc next year's grain ground which will also be cover cropped. Next year we are hoping to grow even more wheat, as well as begin to grow our own chicken feed.  

This week's pick list:

• Sunflower heads
• Strawberries
• Winter squash
• Watermelon radish
• Lettuce 
• Tatsoi
• Arugula
• Leeks
• Fennel
• Onions
• Garlic
• Cabbage
• Potatoes
• Celeriac
• Kale
• Chard
• Beets
• Carrots
• Basil. dill, cilantro

Pickled French Fries, from bonappetit.com

*This is definitely an involved recipe. I couldn't resist as I love the flavor of salt fermented sauerkraut and pickles and imagine these fries would be delicious. 

• 5 Tablespoons kosher salt
• 3.5 lbs large potatoes, cut into 1/4" thick sticks
• 4 leaves cabbage
• Rice bran, grapeseed oil, or whichever oil you prefer for frying (about 6 cups)

Combine 5 tablespoons salt and 8 cups of water in a large pot, stirring until salt dissolves. Add potatoes and cabbage, cover, and put in a cool, dark place for 4 to 6 days. The longer the potatoes sit, the funkier the flavor will be. 

Drain and pat potatoes dry. Discard cabbage leaves.

Fit a large pot with a thermometer and pour in oil to measure 3" up sides of pot. Heat oil until thermometer reaches 325 degrees. Working in batches, fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or slotted spoon, transfer potatoes to paper towels to drain when done.

Heat oil until thermometer measures 375 degrees. Working in batches again, refry potatoes until crisp and lightly browned on the edges, about 1 minute. Transfer to fresh paper towels to drain. Lightly sprinkled with salt as the brine already makes them somewhat salty.