Paths

By Anna

Last weekend I sat up by the oak tree and looked down at the farm. I saw the houses and the newly spaded fields and the cows grazing. And I saw my path, the disturbed grass I left in my wake walking up the hill I sat on. I then noticed more of them - the path the stream takes rolling down pasture hills, the path we farmers have worn in front of the hoop houses, the path the mower made in one of the fields. It got me thinking about the concept of paths, both in a literal sense, and as a metaphor for how we all move through life. There are many paths I travel every day - the road, the gravel walkway by the barn, the wood floor between my bed and the kitchen for a cup of tea each morning. The moon follows a path across the sky as do the sun and stars. All sorts of birds fly on invisible paths, dips and currents in the air, surfing on the wind. Muddy paw prints mark the roads and deer tracks in the soft soil. We are all moving and wandering and searching and colliding and existing alongside a million traces of a million choices by a million different elements of the universe. I am just one teeny path in this great cobweb. And all I can do is continue to choose the path that whispers in my ear, the one that feels good to my feet and in my chest. I believe that is what we are all tasked to do!

“We are born to wander through a chaos field. And yet we do not become hopelessly lost, because each walker who comes before us leaves behind a trace for us to follow.”
― Robert Moor, from his book On Trails: An Exploration

Pick List: (This return to winter weather is bringing much needed rain and it is slowing the growth of everything! All the plants need more time to grow thus there is a limited harvest this week.)

• Eggs

• Takrima Leeks

• Green garlic

• Cortland Yellow and Monastrell Red Onions

• Pie Pita Pumpkins

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Watermelon and Purple Daikon Radish

• Ruby King Red, Primo, and Deadon Cabbage

• Dazzling Blue Kale

• Parade Scallions

• Preludio Fennel

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Sonora wheat flour and wheat berries

• Saltonstall Olive Oil (Please bring your own jars!)

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Vegetable Fritters

• ~4 cups grated vegetables (I like potato, parsnip, carrot, cauliflower, sweet potato, squash, cabbage, turnip, beet - almost anything goes!)

• 1/2 cup flour

• 3 eggs, beaten

• salt and pepper to taste, as well as any other spices that speak to you

• oil for frying

• yogurt, sour cream, cheese, scallions, cilantro, parsley, etc. for topping

1. Heat oil in a pan until shimmering, the oil should be at least an inch deep

2. Combine all other ingredients by hand in a large mixing bowl

3. Shape fritter patties and add more flour or vegetables or egg if needed - feel it out! The patties should be thin, around a half inch if possible.

4. Carefully place fritters in the pan and fry, flipping when golden brown

5. Top with yogurt and scallions (or whatever you would like) and enjoy!

Pretty awesome

By AJ
I got to ruminating this week and I thought I'd share my thoughts. But it practically turned into an essay, so ready your scrolling finger if you are just trying to get to that friggin’ pick list.
(The views and opinions expressed herein are those of this farmer and do not necessarily reflect the views or positions of this farm.)
Seth took some time this week to take us through the cows– how to move with them, be aware of them, and invite them into our realm of thought as we go about our day. It was nice to be reminded of their grace and knowledge, as well as their role in pasture management.
It got me thinking that, as a farmer, I feel villainized sometimes. And I get defensive when cows and agriculture are villainized, accused of being the downfall of this earth.
True, the history of agriculture and domestication is a sticky one, riddled with misinformation, coercion, violence and colonialism. And I don’t claim to have any answers. But the thing is, that just ain’t all there is to it. There is a long history of peoples cultivating and tending land. And a whole world of agriculture (albeit small) that participates in food production in a very different way. Where, at it’s core, is reverence and humility.
Most people buy (into) industrial meat/food production, though perhaps out of necessity. And those who oppose it often do so by choosing to be vegan or vegetarian. By no right, do I judge that decision. “Don’t want to support industrial meat production? Don’t eat meat!” It’s a reasonable response.
I grew up vegetarian and looked to plants (mostly soy) for my nutritional needs. But when I moved to California and started farming, I began to question the methods of production that I was supporting by buying…. Anything! Sometimes it feels like you just can’t win.
But another thing happened, coupled with my questioning, and that was the first time I harvested an animal. It was a goat. And I was mortified. But through that dread and fear, I also tapped into something I wholly did not expect. And I have no name for it. It was a friggin’ swirling portal into a kind of wisdom, something deep and ancient.
In the US, less than 2% of the population is farmers. The reason I bring that up is because there are so few people who desire to/have the opportunity to experience the BECOMING that is rooted in the places we live, made richer by the relationships we build with all of its inhabitants. It is a special human experience. And when it comes to the relationship between a human and, say, a cow, the conversation is rich with humility. There’s that word again.
Did you know the Latin root for the word “humility” is HUMUS? No, not the delicious garbanzo bean dip. Humus. Literally, soil. How, then, can we not know that there is liberation in humility?
It’s funny how we think we’re in control.
We are not entitled to any of the gifts that this land produces. And I dare say, I sometimes wonder if we are worthy of such gifts.
As folks who work the land–ask of it, try to give back to it, witness the constant life and death–we are crushed by the constant flow of decisions asking to be made as we navigate the compromises we don’t know how to avoid. It hurts the whole of who we are. I’ve seen and experienced the despair that comes with it.
How do we do this well? How do we do right by all the critters and plants and mycelia and pollinators and humans involved? How do we “save the world”? How do we sustain our communities under capitalist rules? How do we find an empowering way forward? How do we keep going? Why should we?
I don’t know. The best we can do is learn to listen and be true enough to experience the mind-blowing amount of connection we have the ability to make with each cycle of life and death. We find ways to tap into a reverence for all of the moving parts of this life. And, as Seth said, as we climbed the hill toward the cows, all near-bursting with new life in their wombs, “Wow, this is pretty awesome”.

Pick List:

• Eggs

• Takrima Leeks

• Green garlic

• Cortland Yellow and Monastrell Red Onions

• Pie Pita Pumpkins

• Yellow Finn and Harvest Moon Potatoes (Last week)

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Watermelon and Purple Daikon Radish

• Ruby King Red, Primo, and Deadon Cabbage

• Joi Choi

• Dazzling Blue Kale

• Parade Scallions

• Preludio Fennel

• Esmee Arugula

• Lettuce Mix

• Cilantro and Parsley

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Sonora wheat flour and wheat berries

• Saltonstall Olive Oil (Please bring your own jars!)

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Beetroot Mud Cake, from Wild Sweetness: Recipes Inspired by Nature by Thalia Ho

• ⅔ CUP (1¼ STICKS + 1 TEASPOON; 150 G) UNSALTED BUTTER, PLUS EXTRA FOR GREASING THE PAN

• 1¼ CUPS (215 G) FINELY CHOPPED DARK CHOCOLATE

• 2 TABLESPOONS BRANDY

• ¾ CUP + 2 TABLESPOONS (175 G) GRANULATED SUGAR

• 3 LARGE EGGS, SEPARATED

• 3 CUPS (250 G) FINELY GRATED FRESH BEETROOT

• ¾ CUP + 1 TABLESPOON (100 G) FLOUR

• ¼ CUP (25 G) DUTCH PROCESSED COCOA POWDER, PLUS EXTRA FOR FINISHING

• ¾ TEASPOON BAKING POWDER

• ½ TEASPOON SALT

Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23-cm) round springform cake pan with parchment paper.
Put the butter and chocolate in a medium-size heatproof bowl set over a saucepan filled with a few inches of barely simmering water. Do not let the base of the bowl touch the water below. Heat, stirring often, until melted, then remove and stir in the brandy. Whisk in ⅔ cup (135 g) of the sugar, then whisk in the yolks, one at a time, until glossy. Mix in the beetroot.
Next, put the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whisk, on medium-high speed, until foamy, then scatter in the remaining sugar;, whisking to firm peaks. Fold half into the chocolate mixture to loosen, then fold in the remaining half, until just incorporated. A fair few marbled streaks should remain. Sift in the flour, cocoa powder, baking powder, and salt, then again fold until a uniform batter has formed. Scrape into the prepared pan.
Bake for 30 to 35 minutes, until crackled. A skewer inserted into the middle should come out almost clean, with a few dense crumbs attached to it. Let cool in the pan for 15 minutes before lifting it out and onto a wire rack to cool completely. Finish with a good dusting of cocoa powder.

Alyssa

Hello!
I am Alyssa, the newest member of the veggie crew. I have been living and working here for nearly two months now, and I am more grateful than I can express for the way the people, plants, and creatures of this farm have welcomed me into their world.

Since I have been here, we have steadily moved from winter's slowness to the energy of the spring. Our to-do list expands every day! It is an exciting time, marked by anticipation and change and so much sunshine. Ladybugs are undergoing their metamorphosis from larva to pupal stage to adult, and the days are lengthening and getting hotter.

I am still hoping for April showers, but we have fully committed to tilling and planting our fields. Last week we planted a field of asparagus, which should begin to produce a harvestable quantity for the CSA three seasons from now. Since I began to farm, I am amazed by the way everything one does on a farm is an investment in the future. In this way, farming is a little like hoping, a little like faith.

A little about me: I grew up just south of here, in Novato where my parents and twin sister still live. In my adult life I have bounced around: to Maine, then to the Mojave in southern California, then back up to the Bay in in June of 2020 when I began to farm. It has been a pleasure to be back in Bay, and especially now the North Bay! I look forward to getting to know you all a little more over the course of the season.

Cheers! Alyssa

Pick List:

• Eggs

• Takrima Leeks

• Green garlic

• Cortland Yellow and Monastrell Red Onions

• Pie Pita Pumpkins

• Yellow Finn and Harvest Moon Potatoes

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Watermelon Radish

• Ruby King Red, Primo, and Deadon Cabbage

• Joi Choi

• Dazzling Blue Kale

• Parade Scallions

• Preludio Fennel

• Regiment Spinach

• Esmee Arugula

• Lettuce Mix

• Cilantro

• Radicchio

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Sonora wheat flour and wheat berries

• Saltonstall Olive Oil (Please bring your own jars!)

• Starts available in the shade tunnel (Please only take starts from area in between the two signs!)

Bok Choy Stir Fry

• 2 heads joi choi

• 3 scallions

• 1 green garlic

• Soy sauce, tamari, liquid aminos, or coconut aminos

• Shaoxing wine, dry sherry, or water for deglazing

• Cooking oil

Mise en place:

1. Trim root ends of scallions and slice thinly. Set the green parts of the scallion aside until the end.

2. Finely mince green garlic, and set aside with the white parts of the scallions.

3. Slice the bok choy heads on a diagonal. Separate the white, stemmier pieces from the green, leafier pieces.

Cook:

1. Heat a wok or large cast iron skillet on high until smoking. Add a tablespoon or two of cooking oil - I prefer a neutral oil, but do as you please!

2. Add green garlic and white parts of scallions to the pan, constantly stirring, and cook for thirty seconds or so, until fragrant.

3. Quickly add in the white, stemmier pieces of bok choy, and continue to stir fry until they begin to soften. Add the green, leafier pieces and deglaze.

4. Stir fry until nearly ready; the greens should turn even greener and begin to wilt down a little. Just before you take the pan off the heat, add the green parts of the scallion, a splash or two of soy sauce. Season to taste with salt and pepper, especially white pepper if you have it. Enjoy!

Water walk

The rain on Sunday was glorious! The fields that we had tilled the week before were quite dry. The rain help rehydrate them, allowing for a pretty prefect second tillage and hopefully helping to break down more of the grass. Cecilia, Alyssa, and Ashley planted tomatoes and peppers in the tunnel yesterday, alongside the cucumbers that are looking dark green and taking root. We will plant our new field of asparagus this week and we are very hopeful that the new spot is more successful than the last one!

Jesse and Danny are sorting the cows into two herds this week: one with the bred cows and the rest of the herd together. Calving could begin next week! The sheep are all back together in one flock and the lambs with their boundless energy run circles around the rest. Or you find them piled in a heap sleeping.

Anna, Ashley, Alyssa, AJ, and I took a walk around the farm last week, talking about the water sources and giving thanks.

Eggs

• Takrima Leeks

• Cortland Yellow and Monastrell Red Onions

• Pie Pita Pumpkins

• Yellow Finn and Harvest Moon Potatoes

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo, and Deadon Cabbage

• Mei Qing Choi

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Regiment Spinach

• Lettuce Mix

• Cilantro

• Radicchio

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

Cabbage and Glass Noodles, from woksoflife.com

• 1 package mung bean vermicelli (50g/1.75oz)

• 1 pound green cabbage

• 2 eggs

• 1/4 teaspoon salt

• 1/2 teaspoon sesame oil

• 1 tablespoon shaoxing wine (plus 1 teaspoon)

• 3 tablespoons vegetable oil

• 3-5 dried red chilis (break them open if you want more heat)

• 2 cloves garlic (chopped)

• 1 scallion (chopped)

• 1 teaspoon oyster sauce

• 1/2 teaspoon sugar

• ½ teaspoon soy sauce

• 1/8 teaspoon white pepper

Soak the mung bean vermicelli noodles for about 10 minutes until soft. Cut the bundle in half to shorten the noodle lengths, and set them aside (still in the soaking water). Prep the cabbage by slicing it into 1/2-inch thick strips.

Beat the eggs along with the salt, sesame oil and 1 teaspoon Shaoxing wine. Heat a wok over high heat until lightly smoking. Add 1 tablespoon oil, and the eggs quickly after. Scramble them for 20-30 seconds, until they’re just almost done (they can still be a bit runny). Take the eggs out of the wok and set aside.

Heat the 2 remaining tablespoons of oil in the wok over medium-high heat. Add the chili, garlic, and scallion. Cook for 30 seconds, until fragrant. Before the peppers and garlic start to turn brown, add the cabbage, and increase the heat to high. Stir-fry for 2 minutes, until the cabbage is wilted.

Pull the noodles out of the soaking water, and add them to the cabbage. Then add the cooked egg and the 1 remaining tablespoon of shaoxing wine. Stir-fry, then add the oyster sauce, soy sauce, sugar, and white pepper. Stir everything together and continue to stir-fry for another 2 minutes or so, until the noodles are tender (add a splash of water if the noodles look dry). Plate and serve!

Spring Equinox

By Kelsey

After last week’s time change, Friday’s full moon, and the equinox on Sunday, we have officially shifted gears from our restful winter mode to full steam ahead. We are waking up earlier and working later; the greenhouse is suddenly full of plant babies; and we are already beginning to till the fields. There is a burst of energy, optimism, and a feeling of fullness that comes along with this time of the year and the potential it holds-- an urge to come out of hibernation, be more social, and make moves on our creative projects. And yet if I am being honest, when I am quiet and alone, I also feel some sadness and anxiety around the edges of all this Spring energy. I want to socialize-- but is it safe? I want to put actions in place for my future goals-- but what will the world look like by then? There is so much going on in the collective, how do I make the impact that I want to make in the world?

Of course there are no answers and the future remains uncertain. I thought I would share two poems that I feel convey the juxtaposition that I am leaning into at this time-- the joy, the energy of potential, and the creation of life that the Spring brings exists simultaneously with the wars, the illness, and the death.

Pippa’s Song
by Robert Browning (1812-1889)
The year’s at the spring,
And the day’s at the morn;
Morning’s at seven;
The hill-side’s dew-pearl’d;
The lark’s on the wing;
The snail’s on the thorn;
God’s in His heaven--
All’s right with the world!

Naming of Parts
by Henry Reed

Today we have naming of parts. Yesterday,
We had daily cleaning. And tomorrow morning,
We shall have what to do after firing. But today,
Today we have naming of parts. Japonica
Glistens like coral in all the neighboring gardens,
And today we have naming of parts.

This is the lower sling swivel. And this
Is the upper sling swivel, whose use you will see,
When you are given your slings. And this is the piling swivel,
Which in your case you have not got. The branches
Hold in the gardens their silent, eloquent gestures,
Which in our case we have not got.

This is the safety-catch, which is always released
With an easy flick of the thumb. And please do not let me
See anyone using his finger. You can do it quite easy
If you have any strength in your thumb. The blossoms
Are fragile and motionless, never letting anyone see
Any of them using their finger.

And this you can see is the bolt. The purpose of this
Is to open the breech, as you see. We can slide it
Rapidly backwards and forwards: we call this
Easing the spring. And rapidly backwards and forwards
The early bees are assaulting and fumbling the flowers:
They call it easing the Spring.

They call it easing the Spring: it is perfectly easy
If you have any strength in your thumb: like the bolt,
And the breech, the cocking-piece, and the point of balance,
Which in our case we have not got; and the almond blossom
Silent in all of the gardens and the bees going backwards and forwards,
For today we have the naming of parts.

Eggs

• Takrima Leeks

• Cortland Yellow and Monastrell Red Onions

• Tetsukabota and Gil’s Golden Acorn

• Pie Pita Pumpkins

• Yellow Finn and Harvest Moon Potatoes

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo, and Deadon Cabbage

• Mei Qing Choi

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Regiment Spinach

• Lettuce Mix

• Cilantro

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

Sabzi Polo (Herbed Rice With Tahdig), from nytimes.com

• 2 cups basmati rice

• 5 tablespoons unsalted butter

• 4 cups finely diced leeks, including the dark green parts (2 medium leeks or 1 very large leek)

• Fine sea salt or kosher salt

• ¼ teaspoon ground turmeric

• 1 cup finely chopped dill leaves and tender stems

• 1 cup finely chopped cilantro leaves and tender stems

• 3 tablespoons Greek yogurt

• 3 tablespoons oil

Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes.

Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.

Set a very well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.

Once water comes to a boil, season it very heavily with either 6 tablespoons fine sea salt or a generous 1/2 cup kosher salt and the ground turmeric. (Don’t worry about oversalting; the rice will spend only a few minutes in this water.) Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain into the sieve, then rinse with cold water to keep rice from cooking further. Drain rice well and place in a large bowl.

Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt if needed. Remove 1 heaping cup of the rice mixture to a small bowl and mix with yogurt.

Rinse and dry the skillet and return it to medium-high heat. Add remaining 3 tablespoons butter and the oil. When butter melts, add rice-yogurt mixture and spread it out into a thin, even layer with a heatproof spatula.

Pile remaining rice into the pan, mounding it gently toward the center. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.) There should be enough oil in the pan that you can see it bubbling up the sides; add a little more oil along the edges of the rice if needed to see these bubbles.

Continue cooking rice over medium-high heat for 8 minutes, or until evenly browned along the edges, rotating the pan a half turn after 4 minutes to ensure even browning. Wrap a lid with a kitchen towel and cover pan. Turn the heat as low as it will go and continue cooking another 45 minutes, rotating the pan a quarter turn every 10 to 12 minutes. The rice is done when it’s cooked completely through.

To unmold the rice, carefully run an offset spatula or butter knife along the edges of the pan to ensure that no part of the crust is sticking. Tip out any excess fat at the bottom of the pan into a bowl, gather your courage, and then carefully flip it onto a platter or cutting board. Serve immediately.

Fishing

The boys have been fishing in the pond again, which feels like such a treat. Beyond having the pond full for growing food, it has also been such a joy to swim and wade and more.

Cecilia and I checked the soil moisture yesterday, assessing when and how we should start tilling. To be honest, it is so dry for this time of year and in some fields drier than we want. And yet, we do not have plants ready to put in the ground, as we usually do not plan for this early of a start. We don’t want to till and have bare soil for too long. We are grateful for the cooler weather and these little rains which will help the soil hold the moisture for a little longer.

We will start tillage this week for the new asparagus field, and next week for half of the main vegetable fields. We will add in an extra seeding of carrots, beets, and more, which will allow to have these crops earlier, a silver lining of the dry spring. We bumped up our first greenhouse sowing of brassicas to be ready to plant earlier.

And we are still hoping for more rain.

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota and Gil’s Golden Acorn

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo, and Deadon Cabbage

• Joi Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Red mustard

• Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Roasted Cabbage with Walnuts and Parmesan, from smittenkitchen.com

Don’t use too big a cabbage. I’ve gotten some shockingly large ones from the grocery that were too dense inside to get a nice crisp to them, without steaming first. Go with two small rather than one giant one, if you have options.

• 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage

• 7 tablespoons extra-virgin olive oil, divided

• 1 teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

• Scant 1/2 cup (1.75 ounces) walnut halves and pieces

• 1 large or 2 smaller garlic cloves

• 1 large lemon

• Ground chile

• Grated parmesan, to taste

Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.

Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.

The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.

Lambs

The pasture is filling up with the cutest red lambs right now. They have enormous bouts of energy at dawn and dusk and run circles in large groups all around the paddock. They climb all over the ewes, all in the mineral tub, and all over each other. They are quite entertaining and a joy to watch.

Under AJ’s leadership, with support from Jesse, Ashley, and me, the lambing has gone much smoother this year. It has been a huge relief and much less stressful for both the sheep and the humans. Out of the 20 ewes that we bred, only 3 are left to lamb and we have 26 lambs so far.

Everyone has had fun naming the lambs this year. We try to keep the names short so they fit on the tags and starting with the same letter as the ewe. However we have too “A” names so we are changing some of the lambs to other letters. Come check out the lambs and see all the names!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota and Gil’s Golden Acorn

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo, and Deadon Cabbage

• Joi Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Red mustard

• Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Creamed Braising Greens, from nytimes.com

• 6 tablespoons butter

• 2 cloves garlic, minced

• 1 shallot, thinly sliced

• 1 cup heavy cream

• Pinch freshly grated nutmeg

• Salt

• 3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded

In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.

Wildflowers

by Cecilia

The last couple days I have been excited to see the first signs of wildflowers out in the fields. The yellow mustard flowers have been in full bloom for a while now, but today I was walking up by the abandoned trailer and could not believe how many different colors of mustard I saw. They made an incredible bouquet. I saw just one tiny lupin, but it looks like they will be prolific this year. There are so many others just starting to sprout that I don't know the names of. Species identification has never been my strong point. I guess I have a more casual relationship with plants. I like to give them all nicknames, which itself feels like a way of getting to know them. I imagine that they all have their own nicknames for me.

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota and Gil’s Golden Acorn

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo, and Deadon Cabbage

• Song Cauliflower

• Mei Qing Choi (In the heat, this has gone to flower. We tasted it though and it is not too woody and still delicious. We don’t want to waste it!)

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Red mustard

• Tatsoi

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Shaved Fennel and Radicchio Salad

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• Salt and freshly ground pepper

• 1 radicchio, cut into 1-inch pieces

• 2 small fennel bulbs (12 ounces each), shaved paper-thin on a mandoline

• 2 tablespoons chopped flat-leaf parsley

• 1/2 cup salted roasted almonds, chopped

• 2 tablespoons freshly grated Pecorino Romano cheese

In a large bowl, whisk the olive oil with the lemon juice and mustard until emulsified. Season with salt and pepper. Add the endives, fennel, parsley, almonds and grated cheese and toss well. Serve right away.

Ashley

Welcoming you back to the farm blog and welcoming myself as a new face here; Hey, my name is Ashley, I'm 24, ultra femme who loves The Mother.

I have been living at the farm for about 3 months now, getting to rest in the quiet damp of the winter months. It takes deep rest and observation to get to know your surroundings, new or old. To be still and quiet is to be able to hear what is being said to and through you by each changing season, each day bringing you new depth to the lessons.

I farm, and I love to work hard and be out in the Sun; He stabilizes my moods and the rhythm of the body. To be active and participate with my community here, be loving, give myself over to the motions of each day make life so valuable. All the while, im feeling through my life with moments of rest. I think it looks different daily or weekly, but I have become disciplined in order to thrive in the lifestyle I've chosen for myself.

Every evening:

I light my candles at my desk, just two, to signify intention

I sit and I journal, I have three for different purposes. This can take anywhere from 2- 15 minutes.

I roll out my yoga mat and I stretch. I've learned taking my body in the opposite direction of what I've had it in through the day as one of the most important ways to care for my body.

Then I breathe, give thanks to God and The Mother. I stay off my phone until I fall asleep (unless I'm listening to an audiobook)

Through these actions, I give myself permission to go through what's come up for me through the day, to recognize I'm human living a life.

How are you going to prioritize rest this week?

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota and Gil’s Golden Acorn

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo, and Deadon Cabbage (Lots!!!!)

• Song Cauliflower

• Joi Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Red mustard

• Tatsoi

• Salanova Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Turkish Eggs. Aj, Anna and I love these.

• 2 cups of Greek Yoghurt

• 2 tablespoons of Sour Creme

• 4-5 cloves of garlic

• 2 eggs

• 1/3 cup olive oil

• Red pepper flakes (or I use our delicious mole pepper)

First, set out your yogurt into two bowls, letting them reach room temperature.

Put on a small pot of water, about 5 to 6 inches deep. (We're poaching the eggs)

Mince your garlic, mix into yogurt. Add a tablespoon of sour creme to each bowl. Rest.

When your water is boiling, bring down your heat. With the end of a wooden spoon, stir your water clockwise (say a gratitude or intention for extra Love) and get a whirlpool going. Drop in an egg, allow to cook for no more an 3 minutes. Using a perforated spoon, scoop the egg and allow water to drain before placing on your yogurt.

Heat up a skillet. Place the oil and pepper in once hot.

Place your eggs in your bowls of creme and yogurt, and pour your very hot and sizzling oil over your dishes evenly.

Mix and Enjoy!

Tiny Beautiful Things

By Anna

Every morning I start my day with the intention to be present and notice and appreciate what is all around me. Often I forget about this intention until the next morning. Then I try and do it all over again. I’ve found that one thing that helps is making a physical list of the tiny (or big!) beautiful things (excellent book by Cheryl Strayed btw) - moments of gratitude or joy or wonder or amusement in my day. I think this helps to even out the ridiculous and unkind scale in my head that counts uncomfortable or blue or upsetting moments with 10x the weight of joyful ones. Here are the (mostly) farm related items on my list from the past two weeks, what’s on yours?

- lovingly pestering everyone I work with here to make a list of their top 50 songs of all time, receiving several Spotify playlists and one typed out physical list left on my kitchen table
- the lemons in the walk in cooler (thank you __ !)
- hanging the new barn door with David and seeing how thoughtfully he designed it all
- weeding the perennials and losing myself in the repetitive task, soaking up the sun
- the fact that there are now five dogs on this farm
- contemplating renaming this farm to “Five Dog Farm” against Seth’s will
- feeling like a Ghostbuster wearing the backpack sprayer
- feeding the cows and reading their names as I ride by on the trailer
- farm lunches and the resulting farm lunch food coma
- the yellow color of dock root

- having a two hour dance party for AJ's birthday, smiling so much that even my face was sore the next day

- eating fresh cut arugula in the wash station

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Song Cauliflower

• Joi Choi

• Ruby Red Chard

• Parade Scallions

• Regiment Spinach

• Esmee Arugula

• Tatsoi

• Salanova Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Skillet Pizza

(This is less of a recipe and more of a PSA because I am an evangelical about making pizza in a cast iron!!!)

1. Preheat the oven to 475º F
2. Make some dough (or buy a fresh ball of it), about 12 oz. per 10 in. skillet
3. Heat up the skillet on the stovetop - this is the time for you to cook anything that you will place on your pizza. Examples include ground beef, caramelized onions, sausage, etc. that you then remove from the pan and set aside. If you are not going to cook anything to put on top that’s ok too, you really just need the pan to be medium hot and greased by the end of this step.
4. Roll out the dough on a floured surface, aiming to get it as thin as possible and circular. Carefully place the dough in the bottom of the empty, warm, greased skillet (which should still be on a burner turned to medium heat) - it should cover at least the entire bottom of the pan and rise up the sides slightly.
5. Thinly spread whatever sauce you’re using, then cheese, then toppings. Do not add the toppings you already cooked, those go on last (in my opinion they get too toasty if you put them on now). As an example, a recent pizza I made was red sauce, mozzarella, and raw thinly sliced fennel. I added caramelized onions and red pepper flakes and drizzled honey on at the end and it was DIVINE.
6. At this point you have finished assembly and the bottom of the pizza should be getting a little crusty and brown from the heat under the skillet. Turn off the burner and place the skillet / pizza in the oven for 10-15 minutes, checking frequently if you’re like me and chronically burn things.
7. Remove your pizza, place the last toppings on if you have them, slice, and REJOICE.

Sheep and the bubble

by Sarah James

Cecilia and Anna built a very cool bubble for our heat table in the greenhouse last week. They used all the scraps from previous tunnel and greenhouse projects. Since the mornings are still very cold and we have peppers and eggplants to put in the greenhouse, we needed to create a smaller space for the heat tables to warm. So far it seems to be working well and we are excited!

We sorted the sheep this week into 2 groups: the bred ewes are in one group and everyone else is in the other. We are getting ready to start lambing in a few weeks! Some of the ewes look very ready. We are hopeful that the lambing will be smooth this year!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Joi Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Preludio Fennel

• Regiment Spinach

• Esmee Arugula

• Salanova Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Rosemary-Paprika Fries, from nytimes.com

• ½ cup mayonnaise

• 1 tablespoon lemon zest (from 1 large lemon)

• 3 garlic cloves, grated

• Salt and black pepper

• 1 tablespoon smoked paprika

• 1 teaspoon chopped rosemary leaves (or ½ teaspoon dried rosemary)

• ½ teaspoon chile

• 1 lb potatoes, scrubbed

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

Heat the oven to 425 degrees, and place a sheet pan on the oven’s lowest rack to heat.

In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon juice, lemon zest and garlic. Season with salt and pepper. Stir in the smoked paprika, rosemary, chiles and ½ teaspoon black pepper. Set aside.

Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.

Scatter the potatoes on the sheet pan in a single layer. Roast for 25 to 30 minutes, until the fries are browned underneath. Eat the fries and a puddle of the lemon-garlic mayo for dipping.

Anise hyssop, Thyme, and Tulsi

Kelsey made a beautiful and delicious tincture of anise hyssop, thyme, and tulsi for the crew. She created it to support our lungs through smoke season, which we were fortunate to have very little of this year. And yet I have been taking it every day, listening to my body saying “this is the medicine you need”. I picture the three plants dancing together, all under the thoughtful care of Kelsey. I imagine that it is helping clear out the smoke of the last several years, as well as the stress and pain of the drought. While we are not out of the drought yet, it is still a huge relief to have full ponds and saturated soil. The drainage was still trickling yesterday. And we are dreaming of more rain soon, we hope!

We are sowing our first seeds of the new season this week: eggplant and peppers that will be planted in the tunnels at the beginning of April. As we sow the plants, we are also thinking about them in all their stages: the first cotyledons that appear, then the true leaves, the transplants that go in the soil, the growing plant, the flower, and the mature fruit. At the earliest we will receive the fruit in June!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Qing Choi

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Esmee Arugula

• Salanova Lettuce Mix

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Sambal Potatoes with Aioli, from food52.com

• 1 whole garlic head, plus 3 garlic cloves, divided

• 8 tablespoons neutral oil (such as canola or vegetable), divided, plus more as needed

• 1 2/3 pounds baby potatoes, halved or cut into thirds (about 1-inch chunks)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/8 teaspoon freshly ground black pepper

• 1 medium shallot, peeled and roughly chopped

• 2 to 4 long red chiles, roughly chopped (you can rehydrate the dried chiles from the barn and then use them, removing the top and seeds)

• 1 (1-inch) pieces (10 grams) peeled ginger, sliced

• 1 (14.5-ounce) can chopped tomatoes

• 1/2 cup mayonnaise, preferably Kewpie

• 1 teaspoon freshly squeezed lemon juice, plus more to taste

• 3 tablespoons finely sliced chives or the green tops of scallions

Heat the oven to 400°F with the convection setting if you have one; or heat the oven to 425°F without the convection. Halve the head of garlic horizontally so you cut through all of the cloves.

Pour 4 tablespoons of oil in a big baking dish (such as a 9x13-inch) and add the potatoes. Season with salt and black pepper and toss to combine. Nestle the two garlic head halves, cut side up, among the potatoes, then drizzle the garlic with a little oil. Bake for 40 to 50 minutes, tossing the potatoes halfway through, until crisp and golden. (The garlic may be ready sooner than the potatoes. Check in after 35 minutes and remove it from the oven whenever the cloves look soft and caramelized.)

Meanwhile, blend the shallot, red chiles, ginger, and 2 of the reserved, peeled cloves of garlic in a small food processor until a coarse paste forms. (If you don’t have a food processor, you can finely chop the ingredients.)

Heat the remaining 4 tablespoons of oil in a frying pan over medium-low heat. Fry the spice paste for 5 to 7 minutes, until softened and translucent, stirring occasionally so the ingredients don’t catch.

Add the tomatoes and their juices, bring to a boil, and then simmer on low for about 25 minutes until the sauce has thickened, stirring every so often. Season with a pinch of salt.

While the potatoes and sambal are cooking, make the aioli. Place the mayonnaise in a bowl, mince the remaining reserved garlic clove, and add it to the bowl with the lemon juice. Stir together and season with more lemon juice if needed.

Once the potatoes are crispy and fork-tender, remove them from the oven. The garlic cloves should be soft and caramelized (discard any that have hardened or overcooked). Once cool enough to touch, squeeze out the cloves, removing and discarding the skin. Toss the roasted cloves with the potatoes.

To serve, spread the sambal on the base of a serving platter. Top with the garlicky potatoes. Spoon the mayonnaise over the potatoes and garnish with the chives. Serve immediately.

Daffodil Questions You Never Asked- Answered

By Kelsey

What’s a Daffodil?

“Daffodil” is a common name for a number of flowering plant species (about 50) in the genus Narcissus. They’ve all got showy flowers, with 6 petals (well, technically they’re tepals, not petals), and the hallmark trumpet-shaped corona. 

Narcissus… like the Greek myth?

Yeah! The myth goes: Narcissus was a young hunter from Thespiae in Boeotia, who was known for being a reeeeally good looking dude. He was the object of desire for many, but rejected all romantic advances, and fell in love with his own reflection in a pond. He stared at his reflection for the rest of his life, and when he died a flower bearing his name sprouted. Hence, Narcissus the flower! And the word “narcissist!” 

So… Why do we call them daffodils?

Don’t know. The word seems to be derived from “asphodel”, an entirely different plant genus. Common names are confusing.

How long have daffodils been around on earth?

Current estimate is that the genus Narcissus has been around for about 23 million years! 

Where do they grow natively? 

Daffodils first sprouted in the Iberian peninsula and surrounding areas. Their native range spans throughout meadows and woods of Southern Europe and North Africa, and they have been widely naturalized in many regions including Asia, where they were introduced prior to the 10th century.

Do they have any cultural significations?

Absolutely! I mean, look at them! They were very well-known in ancient civilizations and were cultivated as far back as cultivation has been a thing. They have been used medicinally for millennia. They have a number of alkaloids which can be toxic, but as Paracelsus said, “only the dose makes the poison.” From these alkaloids, the Alzheimer’s drug galantamine was produced.

Their significations range broadly across cultures, from death to good fortune, and as symbols of spring (or if you’re lucky enough to live in California, of the middle of winter). Daffodils are the national flower of Wales and the symbol of many cancer charities as well.

Hopefully this answers some of the questions about daffodils you didn’t know you had! And, if you have time, please pick daffodils when you come to pick up your veggies! They are an immediate mood-booster when arranged in a vase on one’s table, perhaps with some flowering Rosemary thrown in there as well. Happy harvesting!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Parade Scallions

• Solaris Fennel

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Winter Vegetable Cobbler With Turmeric-Chile Biscuits, from food52.com

Vegetable Filling

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon unsalted butter

• 4 cups diced winter squash (such as delicata, honeynut, butternut, or acorn)

• 3 cups diced parsnips

• 2 large sweet onions, diced

• 4 cloves garlic, minced

• 1 tablespoon jerk seasoning

• Kosher salt and freshly ground black pepper

• 2 tablespoons tomato paste

• 1 cup dry white wine, chicken or vegetable broth, or water

• 1/2 cup chopped flat-leaf parsley laves

Turmeric-Chile Biscuits

• 2 cups (240 grams) flour

• 2 tablespoons (27 grams) sugar

• 1 teaspoon (4 grams) ground turmeric

• 1/2 teaspoon (2 grams) chile pepper

• 1 1/2 teaspoons (6 grams) baking powder

• 1/2 teaspoon (2 grams) baking soda

• 1/4 teaspoon (1 gram) fine sea salt

• 6 tablespoons (85 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes

• 1/2 cup (115 g) buttermilk or full-fat yogurt

• 1 large (56 grams) egg, at room temperature

Make the cobbler filling: In a 10 to 12 inch skillet, heat the olive oil and butter over medium heat. Add the squash and parsnips and cook, stirring frequently, until the vegetables are starting to soften, 8 to 10 minutes. Add the onion and sauté until translucent, 4 to 5 minutes more.

Add the garlic and jerk seasoning, stir well to combine, and cook until the mixture is fragrant, 1 minute more. Season with salt and pepper to taste.

Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the wine and bring to a simmer. Cook until the liquid reduces slightly—it should look stew-like. Turn off the heat and stir in the parsley.

Remove the skillet from the heat to cool slightly while you prepare the biscuit topping. Preheat the oven to 375°F/190°C with the oven rack in the center.

Make the biscuits: In a large bowl, whisk the flour, sugar, turmeric, and chile pepper to combine. Add the baking powder, baking soda, and salt and whisk to combine. Add the cold butter cubes, and toss with your hands so each cube is coated in flour.

Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated—the mixture should look a little like cornmeal.

In a liquid measuring cup, whisk the buttermilk (or yogurt) and egg to combine. Add this to the flour mixture and mix with a silicone spatula until the mixture is uniformly combined.

Use your hands or two spoons to dollop pieces of the dough all over the surface of the cooled cobbler. Transfer the skillet to the oven and bake until the biscuits are lightly browned, and the cobbler filling is bubbly, 30 to 40 minutes. Cool for 5 to 10 minutes before serving warm.

Sunsets

By Sarah

The long break with no rain is allowing us time to work on outdoor projects again: weeding the artichokes and perennials, pulling out the irrigation lines from the winter field, and mowing and weed whacking around the barnyard. We have a long list of winter projects that can be done in the rain. We are saving them for when the rains return! For now, we are enjoying the incredible sunsets and are grateful that it seems the plants in the tunnels have started growing again!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Dazzling Blue Kale

• Ruby Red Chard

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Lentil Salad with Beets and Pomegranate, from saveur.com

• 3 tbsp. champagne vinegar

• 1 small red onion, chopped

• 3 tbsp. olive oil

• 2 1⁄2 tbsp. prepared horseradish

• 2 tbsp. Dijon mustard

• Zest of 1 orange, plus 2 tbsp. juice

• 11 oz. French lentils, rinsed

• 1⁄2 cup torn mint leaves, plus 1/4 cup finely chopped

• 1⁄3 cup pomegranate seeds

• 8 roasted baby beets, halved and sliced 1/4″ thick

• Kosher salt and freshly ground black pepper, to taste

Macerate onions in the vinegar for 15 minutes. Bring lentils and 8 cups water to a boil in a 6-qt. saucepan, cook, uncovered, about 20 minutes, or until tender, and strain. Mix vinegar, onions, oil, horseradish, Dijon, and orange juice and zest together in a bowl. Add to lentils to the bowl with vinaigrette; toss with mint, pomegranate seeds, beets, salt, and pepper.

Barefoot Walks

I love to take barefoot walks through the pasture this time of year. The ground is soft and moist with all the rain, the plants are still small and tender. Even though my feet get cold, I enjoy the oozing mud and the water everywhere. I popped up on the small hill beside the tunnels and was excited to see these rock outcroppings that I had forgotten were there. There are often piles of small bones from the owls and hawks on the top of the big rock. The cows also seem to love the rocks, whenever there are some on the pasture they gravitate towards them. If you have time, come out and talk a walk!

The vegetable seed order is in, the flowers will be ordered this week. By now, we spend less time pouring through the seed catalogues looking for new varieties. Mostly we have settled on varieties that we know work well for this land and that we all enjoy. However, we do make small adjustments, out of necessity and to keep it interesting for all of us!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Winter Luxury and Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Regiment Spinach

• Ruby Red Chard

• Various chicories!

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

One Pot Creamy Pasta and Greens, from nytimes.com

• 2 tablespoons unsalted butter

• 3 garlic cloves, finely chopped

• 1 shallot, finely chopped

• Kosher salt and black pepper

• 5 cups whole milk, plus more as needed

• 1 lb chopped spinach

• 2 wide lemon peel strips

• 10 ounces ditalini, orzo or pearl couscous

• ½ cup finely grated Parmesan, plus more for serving

In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.

Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally until the spinach is softened and the milk is just simmering, 5 to 10 minutes.

Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it’s OK if the sauce looks a little soupy.

Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

New Year

As we dive into the New Year, we are still processing and digesting last year, reflecting on all that we learned from our water restrictions and how we want to use that knowledge going forward. We hope to send out a survey soon to hear your reflections as well!

In the fields and tunnels, the plant growth has slowed to a crawl. You will notice we will not have lettuce for a little and the spinach is growing back rather slowly. Luckily, we have chicories and cabbage to feast on while we wait for the longer days to return.

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Winter Luxury and Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Qing Choi

• Old Growth Palm and Rainbow Lacinato Kale

• Ruby Red Chard

• Various chicories!

• Cilantro

• Tea Blends and Ground and Whole Chiles (Please bring your own containers!)

• Filigreen Farm Apples and Pears for sale!

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

From CSA member Emma Logan:

The best simple chicken stock + a whole shredded chicken (adapted from Cooks Illustrated):

• 1 layer, fully thawed

• 2 smaller onions or 1 large, roughly chopped

• 3 cloves garlic, smashed and peeled

• 2-3 tsp kosher salt (to taste)

• water

Put the onions and garlic in the bottom of a crockpot and sprinkle the salt over. Add the layer and nestle it in breast side up so that it's relatively level (so you can close the lid). Fill the crockpot with water all the way up to the top, just under the rim for the lid, and cook on low for 10-11 hours. Your chicken may not be fully submerged - this is fine. After cooking, carefully pull the chicken out with tongs onto a plate (it will be falling apart), allow to cool a bit, and shred for use in tacos, enchiladas, soups, casseroles, or anything that calls for shredded chicken. Store in the fridge or freezer in a container packed with stock so it doesn't dry out. While the chicken is cooling, strain your stock through a sieve with cheesecloth. I pack it up right away to freeze or store but you can let it cool completely in the fridge overnight if you want to remove the fat (which is amazing used for cooking potatoes.)

Egret

By Cecilia

I hope everyone enjoyed their holidays.  Things felt very slow and restful around the farm this past week.  Some of the vegetables are very happy to have a week off harvest.  Meanwhile, many of the chicories seem to be bursting at the seams.  I hope we can eat through them all without losing too many. 

We are so grateful for all the rain we’ve been getting.  Our smaller low pond has filled, and our large pond up the hill is almost full.  The flooding of our last vegetable field (we call it Oak) is a small price to pay for the relief we all feel.  If you walk out there, you will see how much cabbage is still in the field.  Hopefully it will hold on a little longer. 

Besides the filling of the ponds, the best part of all this rain has been hanging out with our new egret friend who has taken up residence in the flooded fields.  It used to hang out by the small pond, but now spends most of its time in or around Oak.  It is incredible to see how gracefully it flies away while Rosie is trying to chase it.  I highly suggest you walk out and see for yourself!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash

• Winter Luxury and Pie Pita Pumpkins

• Yellow Finn, Red, and Harvest Moon Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Mei Qing Choi

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Various chicories!

• Cilantro

• Filigreen Farm Apples and Pears for sale!

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Creamy Cabbage Soup With Gruyère, from MARTHA ROSE SHULMAN

• 1 Tbsp extra virgin olive oil

• 1 medium onion, chopped

• 1 potato, peeled and grated

• ¾ pound cabbage, cored and shredded (about ½ medium head)

• salt to taste

• 5 cups water, chicken or vegetable stock

• 1 Parmesan rind

• freshly ground pepper to taste

•  2 cups low-fat milk

• 1 cup grated Gruyere cheese

• 6 – ½ inch thick slices of french bread, toasted and cut into small squares

• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes.

• Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind and salt and pepper to taste.

• Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.

• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted.

• Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons.

Vegetable Trends

By Anna

I heard recently that kale is “out” and was, frankly, shocked. If kale, a superfood giant that once took the produce aisle by storm and ushered in a new era of brassica dominance, could be “out”, then it felt like anything was possible. This led me to wonder, what vegetables are trending right now? I combed the internet, noticed what I have been gravitating towards, and kept my ear to the ground at local watering holes to bring you this list.

1. Almost ANY veggie: fermented! A pandemic pastime turned lifestyle for many - grab any veggie you can, get crazy!, and turn it into something tangy
2. Cauliflower: it can be pizza crust, Buffalo wings, “rice”, mashed “potatoes”, or just itself, this brassica has been popping up everywhere
3. Kohlrabi: In Italy, it is known as cavolo-rapa, which means cabbage turnip, which I think about sums it up. As people hear of this strange alien vegetable for the first time, intrigue and interest has grown
4. Brussels sprouts: Hotter than ever, found fried in many a chic dining establishment, and still a little stinky, these cutie green morsels have found a place in the spotlight
5. Chard: Easily the most gorgeous gal among leafy greens, what’s old is new again

Trends come and go, salads are composed of romaine then kale then chicories, and the New York Times recipe section features a vegetable that you have to google. But ultimately, what matters is finding what you like, trying new things, nourishing yourself, and having fun with it. Isn’t that what food is all about?

PS: I still love kale

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Cortland Yellow, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Lettuce Mix

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Ruby Red Chard

• Regiment Spinach

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)

• Parsley and Cilantro

• Filigreen Farm Apples for sale!

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Kaale Seerabeh Salad (Salad With Pomegranate Dressing), from nytimes.com

The dressing:

• 1 cup pomegranate juice, plus more as needed

• 1 cup pomegranate seeds

• Heaping 1/4 cup walnut halves

• 2 large garlic cloves, coarsely chopped

• 2 tablespoons lemon juice, plus more as needed

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup packed cilantro leaves

• 1 tablespoon coarsely chopped mint leaves

• 1 tablespoon coarsely chopped parsley leaves

• 2 tablespoons extra-virgin olive oil

• Granulated sugar, to taste (optional)

The salad:

• 2 lettuce hearts

• 2 large radishes (watermelon, red, white or daikon, or a mixture), thinly sliced into rounds

• 1 large carrot, peeled and sliced into 1/4-inch-thick rounds

• 1 large orange, segmented

• Kosher salt

• Bread, for serving

Prepare the dressing: Place the pomegranate juice, pomegranate seeds, walnuts, garlic, lemon juice, salt and pepper in a blender, and blend until smooth. Add the cilantro, mint and parsley, and blend until smooth. With the blender running on low, drizzle in the olive oil. Taste and adjust seasoning. If the sauce is too sour, sprinkle in a little sugar; if it’s not acidic enough, add a little more pomegranate juice or lemon juice, one tablespoon at a time. Be mindful that the flavors will meld more and pop as the sauce rests. Strain the sauce through a fine-mesh strainer, and discard any tiny bits of pomegranate seeds. You should have 1 3/4 cups. Transfer the sauce to a container, cover and refrigerate overnight. (The sauce can be made up to 5 days in advance.) The sauce will thicken slightly as it rests, but it’s not a thick sauce.

Assemble the salad: Remove the larger outer leaves of the romaine hearts and set aside for another use. On a serving platter or on individual plates, neatly arrange the lettuce leaves, stacking some on top of one another. (If using Little Gems, just halve them lengthwise and place on the platter; no need to stack them.) Or, chop the lettuce if you’d prefer. Scatter the radishes, carrots and orange segments on top. Sprinkle everything with a little salt. Stir the sauce to combine, and taste for seasoning and acidity. Drizzle over the salad and serve right away. Use as much sauce as desired. Serve with a side of bread to sop up any lingering dressing.

Days of Winter

By Aj

Greetings! 

It always takes me several weeks to drop into the short and sleepy days of winter. My mind wants to battle my body’s ideas of hibernation and warmth. But as our crew and field shrinks, I am allowing the possibility of softness encased in a hard shell. (That’s probably my general M.O. anyway.) And look forward to cold mornings in the warm(er) tunnels, harvesting the plants we try to spare from winter’s freeze. I will see y’all at our monthly potlucks, encased in our protective shells, and sharing in the still-abundant gifts of winter!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Ailsa Craig Sweet, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Lettuce

• Old Growth Palm and Rainbow Lacinato Kale

• Champion Collards

• Regiment Spinach

• Ruby Red Chard

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)

• Parsley and Cilantro

• Filigreen Farm Apples for sale!

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

I LOVE this simple leek recipe, from good ol' Martha Stewart:

LEEKS VINAIGRETTE WITH HARD-COOKED EGG

• 3 bunches leeks (about 8; white and light-green parts only)

• 1 tablespoon extra-virgin olive oil

• 2 shallots, thinly sliced

• 2 tablespoons red-wine vinegar

• 1 teaspoon sugar

• 1 teaspoon Dijon mustard

• Coarse salt and ground pepper

• 1 hard-cooked large egg

Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.

Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.

Looking down

As the vegetable growing areas shrink, my weekend walks can now expand back to the pasture. I enjoy trekking out to different trees and landmarks, saying hello to old friends. Even though, it has been warm and dry, there was still a trickle of movement in the drainage on the hillside. The ground still has plenty of moisture and I relish being able to walk through the soft, soaking wet grass. In some places, the grass has already grown a foot!

Now that the rains have returned, I find myself constantly looking down, trying to identify which plants are germinating and thriving. I wish I knew more of the plants by sight and try to learn more each year. So far I have noticed more clover and vetch in the pasture, plus the grass of course! In the cover crop, the phacelia that dominated last year is not as strong. It did not enjoy the October deluge. Instead, the grass is the star this year. In some places, it is hard to tell where the field ends and the pasture starts. I am grateful for the grass and that the soil is covered, but I also know that it will make spring planting more difficult!

This Week’s Pick List:

• Eggs

• Takrima Leeks

• Evergreen Hardy Scallions

• Matador Shallots, Ailsa Craig Sweet, and Monastrell Red Onions

• Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes

• Yaya Carrots

• Rhonda Beets

• Mars Celeriac

• Hablange Parsnips

• Purple Top Turnips

• Bora King Purple Daikon and Watermelon Radish

• Kossack Kohlrabi

• Gypsy Broccoli and/or Janvel Cauliflower (Last week)

• Ruby King Red, Taiwan Flat and Murdoc Green Cabbage (Lots!!!!)

• Calypso Celery

• Joi Choi

• Salanova Lettuce Mix

• Regiment Spinach

• Ruby Red Chard

• Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)

• Cilantro

• Filigreen Farm Apples for sale!

• Saltonstall Olive Oil (Please bring your own jars!)

• Revolution Bread (Friday only!)

Cast-Iron Squash Pudding, from saveur.com

• 1 lb. butternut squash, peeled and cut into 1-in. chunks

• 3 cups whole milk

• One 1-lb. delicata squash

• 1⁄2 cup granulated sugar

• 2¼ cups flour

• 2 tsp. baking powder

• ¾ tsp. kosher salt

• ½ tsp. ground ginger

• ¼ tsp. ground nutmeg

• 4 tbsp. unsalted butter, softened, plus more for greasing

• ½ cups turbinado sugar

• ½ cups maple syrup, preferably grade B

• 3 large eggs

• 3 tbsp. apple cider

To a 10-inch cast-iron skillet set over medium-high heat, add the butternut squash and milk. When the liquid begins to boil, turn the heat to medium-low and cook until soft, about 10 minutes. Drain the squash (discard the milk), then whisk it into a purée. Scrape the purée into a small bowl and set aside. Clean the skillet and return it to the stove.

Wash the delicata squash, cut it in half lengthwise, and discard the seeds, then slice it into ½-inch half-moons. To the empty skillet, add the sugar and ½ cup of water. Turn the heat to medium-high and cook, stirring occasionally, until the mixture begins to boil and is starting to brown, about 6 minutes. Stir in ¼ cup of water (the mixture will bubble vigorously), then arrange the delicata squash atop the caramel in one tight layer (reserve any pieces that don’t fit for another use). Cook the squash in the caramel, turning once and adding water by the ¼ cup if the pan looks dry, until tender and browned on both sides, 16–20 minutes. Lightly press the squash into a single layer, grease the sides of the pan with butter, and set aside.

Position a rack in the center of the oven and preheat to 350°F. Into a medium bowl, sift the flour, baking powder, salt, ginger, and nutmeg, and whisk to combine. In the bowl of a mixer fitted with the paddle attachment, beat the butter and turbinado sugar on medium-high until combined, about 1 minute. Beat in the maple syrup, followed by the eggs one by one, scraping down the bowl after each addition. Beat in the cider and squash purée, then add the flour mixture and beat on low speed until just combined.

Pour the batter over the squash, spreading it to the edge of the skillet. Bake until deep golden and a toothpick inserted in the center comes out clean, 40–45 minutes. Run the tip of a knife around the rim of the skillet, then carefully invert the pudding onto a large plate. Serve warm or at room temperature.