Vegetable List
Oh Boy! Beets Booya Broccoli Gonzales Cabbage Raquel Sweet Corn Cucumb'o'rama Fairy Tale Eggplant Mediterranean Eggplant Orion Fennel Lacinato Kale White Russian Kale Kossac Kohlrabi Muir Head Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Jalapenos Sungolds Tomatoes PYO Herbs PYO Flowers Notes from the Farm Corn is, unquestionably, the heartbeat of the farm... and keeping up with corn demand is tricky. My reputation as a farmer, for many people, far too many people, is based almost exclusively on my ability to grow corn... which is cool, but also stressful. First, I love it, so much. I love growing corn. I love planting it, cultivating it (heaven to me is riding my 1710, cultivating corn... I could do it forever and more), I love spraying it, I love irrigating it and I love harvesting it... and then the ulcers set in. Corn, as much as any crop, is an act of faith once it's in the hands of the customers. Will they treat it well, will they eat it in a timely manner, will they cook it without boiling all the sugars out? I”m not totally sure why it matters so much to me... I mean, I could care less what you do with the cabbages or tomatoes... but it does. Somehow, corn means something, and that something is sacred. I mean, it's true, corn is not good for you, but it is so good. Roast it, steam it, eat it raw... please don't boil it, it just strips the sugar. Keep it refrigerated. Eat it within a day or two. Enjoy it for what it is... it's a treat. It's a tradition. It's, for many of us, a way of life. At the HFF, corn matters... and we really hope you enjoy it. Recipes Street Corn and Scallop Tacos 2 ears of corn, kernels cut from the ear 1 tablespoon olive oil 1/2 teaspoon salt 1 pound bay scallops 2 tablespoons lime mayonnaise 1 teaspoon crumbled Mexican queso anejo or queso fresco, 1 teaspoon guajillo chile powder 2 tablespoons fresh cilantro leaves 12 warm corn tortillas In a large cast iron skillet preheated until extremely hot, place the corn kernels on half of the skillet and cook for about 5 minutes before turning. The kernels should char, leaving beautiful dark spots. Drizzle olive oil and salt over the scallops and place on the other half of the skillet. Sear for about 3-4 minutes, turn, then sear for another two minutes. Remove the corn and scallops to a large bowl and add the lime mayonnaise, mixing to incorporate. Scoop mixture into warm corn tortillas and garnish with queso añejo, guajillo powder and cilantro. Veracruz-Style Fresh Corn Cake 3 cups fresh corn kernels (you’ll need about 4 large ears) 3 eggs, at room temperature 1 (14-ounce) can sweetened condensed milk 1 cup (5 ounces) all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon (preferably Mexican canela) 6 ounces (1 1/2 sticks) butter, at room temperature Heat the oven to 350 degrees. In a blender or food processor, combine the corn, eggs and sweetened condensed milk. Process to a coarse puree—leave a little of the corn’s texture, but no whole kernels. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a stand mixer (fitted with the paddle attachment if available), beat the butter until light and fluffy. Beat in the corn mixture in 3 additions, alternating with the flour mixture. Oil the bottom and sides of a 9-inch round cake pan or an 8x8-inch square cake/brownie pan. Line with parchment paper, oil the parchment, then dust everything with flour, inverting and tapping the pan over your sink or garbage can to remove any excess. Scrape the batter into the pan, smooth the top and bake in the center of the oven for 50 to 60 minutes, until browned and no longer jiggly in the center. (A toothpick inserted in the center will come out almost clean.) Cool for 10 minutes, then turn out onto a cooling rack. Immediately invert onto a serving plate (the top of this cake is its prettiest part). Red Tomato Rice 1 15-ounce can diced tomatoes (I prefer fire-roasted), lightly drained OR 12 ounces (2 medium-small round or 4 to 6 plum) very ripe tomatoes, cored and roughly chopped 1/2 small white onion, roughly chopped 2 garlic cloves, peeled and halved 1 1/2 tablespoons vegetable oil 1 1/2 cups white rice, preferably medium-grain 1 3/4 cups chicken broth or water Fresh hot green chile to taste (roughly 3 serranos or 2 jalapeños), a slit cut down the length of each one About 1/4 cup coarsely chopped fresh parsley salt In a blender or food processor, combine the tomatoes (drained canned or chopped raw) with the onion and garlic. Blend to a smooth puree. In a medium (3-quart) saucepan with a tight fitting lid (one that’s about 8 inches in diameter is perfect for even cooking), heat the oil over medium. Add the raw rice and stir frequently until the kernels have turned from translucent to milky white, 5 to 6 minutes—it is fine for some browning to take place. Add the tomato mixture, stir around a couple of times, then let cook until reduced and somewhat dry-looking, 2 to 3 minutes. Add the broth or water, bring to a full boil, then add the chiles, parsley and the salt, about ¾ teaspoon if using lightly salted broth, 1½ teaspoons if using unsalted broth or water. Stir thoroughly, scraping down any rice kernels clinging to the side of the pan. Cover and cook over lowest heat for 20 minutes—the temperature should be low enough that only the slightest hint of steam escapes from the lid. Or scrape everything into a rice cooker, turn it to “cook” and set a timer for 20 minutes. (My rice cooker typically flips to “keep warm” after about 6 minutes. Don’t worry: the rice will continue to cook on the “keep warm” setting.) At 20 minutes, the rice should be tender. Use a fork to gently fluff the rice to release the steam and stop the cooking. Recover and let stand a few minutes longer for the starch in the rice to firm (or hold on “keep warm” in the rice cooker for up to 1 ½ hours). You’re ready to serve. You may remove the chiles if you wish, or pull them out to use as decoration on top of the rice. Ricotta-Beet Spread 1 demi baguette 3 tbsp olive oil plus more for brushing the bread 2 dried ancho chile, stemmed, seeded and cut into ¼-inch pieces 2 small beets (about 5 ounces total), peeled and roughly shredded salt 1/4 cup peanuts, plus more for garnish 1 generous cup homemade or store-bought “hand-dipped” ricotta 2 tbsp chopped parsley Place a grill pan over high heat. Cut 12 ¼-inch slices from the baguette (reserve any leftover bread for another use) and brush each side lightly with olive oil. Lay the slices on the grill pan and toast until lightly golden, about 2 minutes, then flip the slices and toast the other side, about 2 minutes more. Heat the olive oil in a large (10-inch) skillet set over medium-high. When the oil is hot, add the chile pieces and fry, stirring constantly, for 15 seconds. Use a slotted spoon to transfer the chile pieces to a paper towel-lined plate, leaving behind as much oil as possible. Add the beets to the pan, sprinkle with a little salt, and cook, stirring frequently, until softened, about 2 minutes. Transfer to a medium mixing bowl and let cool. Roughly chop the peanuts and stir them into the beets along with the ricotta, half of the toasted anchos, parsley and ½ teaspoon salt. Spread each slice of toast with about 2 tablespoons of the ricotta mixture and garnish with the remaining ancho and a sprinkling peanuts and cracked black pepper.
0 Comments
Vegetable List
Oh BOY! Beets! Cabbage Swiss Chard Mediterranean & Barbarella Eggplant Hatch Green Chiles Cucumborama Orion Fennel Lacinato Kale White Russian Kale Kossak Kohlrabi Muir Head Lettuce New Red Fire Lettuce Sungolds Some kind of Zucchini and/or Summer Squash PYO Herbs PYO Flowers Notes from the Farm Well this will teach you for joining a CSA... holy smokes... the garden turned, as it turns out. I knew it was coming... I could smell it... Feel it in the air. It's been too good of a season for this to not be problematically productive, and now you've got some eating to do. Fennel is amazing. It is not an entry level vegetable, and it takes a little work to not make it dominate a whole dish. Caramelize it the way you would onions... it's the sweetest caramelized-onion proxy you'l ever eat. Also great, cut like onion and roasted with baby potatoes in the oven. Kohlrabi is the sweetest, juiciest, broccoli stem ever. Once peeled, it has such great flesh, crisp like an apple, spicy like cabbage, juicy like jicama. I always eat it raw, sliced with lime juice and salt, but you can do so much with it... shaved in salads, grated and made into slaw or fritters, cubed and roasted with other root-adjacent veggies. It's so good. Beet Carpaccio with greens and goat cheese might be my favorite dish... ever. Look it up, trust me. Or beets grated, raw and made into a salad or taco topping... something about the grating process breaks down the oxalic acid and unlocks the sweetness without having to cook them. Also roasted... ok, I'll say it here, just roast everything. The first member to tell me about their roasted Fennel, Kohlrabi, Beet & Zucchini dish with a creamy roasted Hatch Chile drizzle on a bed of massaged/marinated kale salad is getting a free prize... it'll be a good prize too. I mean, it goes on and on... the eggplants don't need to be peeled or salted... they just need olive oil and love... And grill your cabbages, for the love of everything holy, just give it a go... When the farm tips over, and the food comes, it's hard for me not to get excited about the opportunities all you all provide for me with this whole farm life... You make this possible for us. Thank you. Recipes Roasted Cabbage Wedges 1 tablespoon plus 2 more tablespoons extra-virgin olive oil 1 medium head green cabbage, cut into 1-inch-thick rounds Coarse salt and ground pepper 1 teaspoon caraway or fennel seeds Preheat oven to 400°F. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes. Roasted Eggplant Sandwich with Soy-Lime Glaze 2 medium eggplants (1 ½ pounds total), stems trimmed, cut crosswise into 1-inch rounds (about 12 slices) Kosher salt 2 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons fresh lime juice 5 tablespoons unseasoned rice vinegar 1 tablespoon plus 1 teaspoon sugar 1 clove garlic, minced ¼ cup extra-virgin olive oil 1 carrot, peeled and julienned 2 radishes, julienned 1 mini cucumber, thinly sliced 1 loaf soft French bread ¼ cup mayonnaise 1 jalapeño, thinly sliced ½ cup packed fresh cilantro leaves or small sprigs Sprinkle eggplant slices generously with salt; arrange on a wire rack set over a baking sheet. Let stand 30 minutes, then pat dry with paper towels. In a bowl, stir together soy sauce, lime juice, 1 tablespoon vinegar, 1 tablespoon sugar, and garlic. Preheat oven to 425°F. Arrange eggplant in a single layer on a parchment-lined baking sheet. Brush both sides of eggplant with oil. Roast, flipping halfway, until golden brown and very tender, about 30 minutes. Brush both sides of eggplant with soy mixture; continue roasting until caramelized, 7 to 10 minutes more. Meanwhile, toss together carrot, radishes, cucumber, 1/2 teaspoon salt, and remaining 4 tablespoons vinegar and 1 teaspoon sugar. Slice bread into quarters and halve lengthwise. Spread mayonnaise on cut sides and top with roasted eggplant, pickled vegetables, jalapeño, and cilantro. Serve immediately. Eggplant, Pistachio, and Pomegranate Pizza 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough 1 to 2 small eggplants, thinly sliced lengthwise into 6 strips Extra-virgin olive oil Coarse salt Red-pepper flakes ½ cup salted pistachios, chopped ⅓ cup crumbled feta ⅓ cup pomegranate seeds (from 1 pomegranate) ¼ cup lightly packed cilantro leaves Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes. Bake until cooked through and crust is golden on edges and bottom, about 18 minutes. Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve. Beet Hash with Eggs1 pound beets, peeled and diced ½ pound Yukon Gold potatoes, scrubbed and diced Coarse salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small onion, diced 2 tablespoons chopped fresh parsley 4 large eggs In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes. Vegetable List
Orion Fennel Some Kale? Kossac Kohlrabi Muir Head Lettuce New Red Fire Lettuce Gold Frill Mustard Greens Pink Delight Radishes Some Kind of Zucchini and/or Summer Squash PYO Flowers PYO Herbs Notes from the Farm What a great start to the growing season... it's been a great start. The food is coming on so hard. We're so close to tomatoes, peppers, broccoli, corn... I mean, even the onions look good. Farming, like essentially everything I suppose, is an inexact science... The lazy line about insanity being the act of repeating behavior and expecting different outcomes does not track here... I repeat the behavior of farming, every year, and then catch myself staring (cosmically) at the farm, frozen in wonder, kind of astounded at the unique mandala, the unimaginable totality, of a farm in a given year... it's always different, and my ability to predict how a farm season will unfold is more laughable than my ability to grow carrots (which is, objectively, hilariously, laughable). I get asked all the time when a particular crop will be ready... corn, I get asked when the corn will be ready, some other things too... but it's the corn... it's always the corn. Letting you behind the curtain, I have 3 canned timeframes I always give: A couple of days, a week to 10 days, or 10 days to 2 weeks. A couple of days, I know we'll be picking the food that was asked about, or we've already picked it but it's not processed... it's a relative sure thing. A week to 10 days, seems like it's on the edge, almost ready, but I need to give just a little buffer... a lot can happen in 10 days. 10 days to 2 weeks... that food is nowhere near close to being harvested, and I don't want to be a jerk or crush anyone's dreams, so we say 10 days to 2 weeks... long enough to send the message that they shouldn't ask about it next week anyway. Because the honest truth, I have no idea what's going on... it doesn't matter how many seasons I do this... I feel like a knuckleball pitcher, ya know? Once it leaves my hand, once the plan is made and the crops are planted, it's anyone's guess as to what's going to happen... and that's the real power and importance of the farm crew here... they're here to catch the ball, a concourse of knuckleball catchers, and they always do... they always find a way to get some halfway decent food to all you all... even if I have no idea what's going on. Recipes Fennel and Orange Salad 1 tablespoon white-wine vinegar 2 tablespoons olive oil Coarse salt and ground pepper 5 navel oranges 3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional) In a large bowl, whisk together vinegar and oil; season with salt and pepper. Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine. Kohlrabi, Apple, and Shiso Slaw 3 ½ cups peeled and julienned kohlrabi (from 2 pounds) 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime) 1 tablespoon thinly sliced Fresno chile 2 tablespoons extra-virgin olive oil Kosher salt 1 ½ cups julienned sweet, crisp apple (such as Fuji) ¼ cup fresh shiso leaves, roughly chopped ¼ cup parsley leaves, roughly chopped Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well. Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve. Candied Shiso (egg and eggless versions) Egg Version 15 shiso leaves, rinsed and patted dry 2 tbsp egg whites or aquafaba 3 tbsp cane sugar Eggless Version 15 shiso leaves, rinsed and patted dry 3 tbsp cane sugar 1 1/2 tbsp water 1/4 cup cane sugar Egg Version Using a small pastry brush, brush a very thin layer of egg whites or aquafaba on to both sides of the shiso leaf. Dip the shiso leaf into a shallow bowl of sugar and coat each side. Carefully place on a wire rack and allow them to dry for 24 hours, flipping them halfway throughout the day. Eggless Version Add sugar and water to a small saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and allow it to cool to room temperature. Using a small pastry brush, brush the leaves with the syrup on both sides and then dip in sugar (in a separate shallow bowl) to coat. Place on a wire rack or parchment paper and leave them to dry for 24 hours, flipping them half way throughout the day. Sugared Basil Leaves 1 large egg white 24 basil leaves ½ cup sugar Whisk egg white with 1 teaspoon water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day. Vegetable List
Astro Arugula Swiss Chard Orion Fennel Lacinato Kale Some Kind of Head Lettuce Gold Frill Mustard Greens Pink Delight Radishes Some Kind of Summer Squash and/or Zucchini PYO Herbs Notes from the Farm Week two of the CSA share is often the most stressful one of the year... We grow a lot of food... there will be more than enough food, with more than enough different kinds of food to choose from, and it'll all work out... it always does. But week number two always looks a lot like week number one... and I don't love that. The anxious, insecure, corners (majority) of my brain play out so many ridiculous scenarios, “you fool, they had kale last week”, “nobody wants gold frill” or “what if we just call off the csa until tomatoes come in?”... and then the even more ridiculous, “what if we offered up my quartz crystals I've collected out of the field over the years? Do you think they'd want hear some poems when they show up? Should I write up a quick collection of farm Haikus? What if we played some EDM really loudly to distract them from the fact that they're getting essentially the same share two weeks in a row?” Ultimately, you all are the most gracious folks I could hope for... even when we roll out some sub-medium produce, you all are so polite and forgiving... so I don't know what I'm getting all worked up about... But, if you want a tip, and a good laugh, a well crafted throwaway comment lobbed at me about the mundane nature of this week's share will always makes me squirm... it's fun to watch. Recipes Shaved Fennel, Zucchini, and Celery Salad 6 small celery stalks, very thinly sliced (about 1 ½ cups)1 bulb fennel, very thinly sliced (about 3 cups) 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 ½ cups) ½ cup extra-virgin olive oil ¼ cup white-wine vinegar 1 can (15.5 ounces) butter beans, drained and rinsed Coarse salt and freshly ground pepper ½ cup almonds, toasted and coarsely chopped Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour. Stir in almonds and season with more salt and pepper just before serving. Caramelized Fennel, Celery, and Sardine Pasta 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large bulb fennel, trimmed, cored, and thinly sliced, plus ¼ cup chopped fennel fronds 2 stalks celery, thinly sliced on the bias, plus ¼ cup celery leaves 3 cloves garlic, thinly sliced Coarse salt and freshly ground pepper 10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali Grated zest of 1 lemon 1 can (4.2 ounces) sardines packed in olive oil, drained Cook fennel, celery, and garlic:Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat. Cook pasta; reserve water and drain: Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain. Combine pasta and pasta water with vegetables: Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Add fennel fronds, celery leaves, and zest: Stir in fennel fronds, celery leaves, and lemon zest. Fold in sardines; season and drizzle with oil: Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil. Shaved Radish, Fennel, and Parmesan Salad 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons whole-grain mustard Coarse salt and ground black pepper 1 bulb fennel, cored and thinly sliced, plus ¼ cup fronds 5 radishes, thinly sliced 3 tablespoons freshly shaved Parmesan Whisk together oil, lemon juice, and mustard and season with salt and pepper. Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds. Vegetable List
Astro Arugula Boc Choi Swiss Chard White Russian Kale Muir Head Lettuce New Red Fire Lettuce Gold Frill Mustard Greens Spoon Spinach PYO Herbs Notes from the Farm Every year, the first CSA week feels like waking up after a long nap... rested, content, a little confused, excited and also an instant mild panic... Did I sleep too long? What day is it? Where am I? It always works out... well, it mostly always works out... regardless, it's time. We take the responsibility of the CSA seriously, maybe too seriously, and in a way that is different than other aspects of our farm. We want to do it right for all you all... If we don't have food in the stand, so be it. If we don't bring lettuce to farmers' market, they'll live. But if we don't have food for you all, my entire sense of self unwinds and slowly is blown away into the universe, lost forever... super healthy mind set, wouldn't you say? But in that, in the membership, in my anxiety, there is a rhythm... an accountability that keeps the entire farm on track. I don't farm because I want to be a good farmer... by all measurable standards it's a real shit show over here... I farm because I love it. I love stewarding, weeding, I love seeding in the greenhouse, being outside face up in the sun and rain, I love the community farm builds... I love the farm. That said, I also oughta be a little productive from time to time to make sure I can continue to farm, and that's where the real power of the CSA membership comes in for me... the Membership acts like an internal clock, a drummer deep in the pocket, keeping rhythm, moving me along. I'd hate to see what would happen if I didn't have a CSA membership to keep me accountable... I mean, it'd fun... but we wouldn't last long as a farm. So to that, thank you. Thank you for the support, the motivation, thank you for keeping time and waking me up every year. I'm very excited about this season. Recipes Shiso Cachaça Coctail 2oz Cachaça (or white rum) 3 Shiso Leaves 2 dashes Grapefruit Bitters 1 oz Lime Juice, plus slice of lime for garnish 6 to 8oz Club Soda or Seltzer Water. Tonic Water not recommended. Begin with the Shiso. It can either be roughly chopped and put in the glass or put in whole and muddled with some sort of blunt stick (the backside of chopsticks work awfully well). Add the Cachaça, bitters and Lime Juice Fill the glass with Ice, top with the soda water of preference, and garnish with a whole Shiso leaf and Lime slice. Very simple, very refreshing. This also stands up as an excellent non-alcoholic drink if you omit the bitters and Cachaça. Bourgeois Ants on a Log Boc Choi Almond Butter Sweetend Dried Cranberries Carefully break all of the stalks off the Boc Choi. Remove the leaves if desired, I prefer them on both for flourish and it's a delicious to eat once you've finished the stalk. Smear Almond Butter in the stalk trough as you would celery and sprinkle with cranberries. I prefer to chop up the cranberries, but they are good either way. Sauteed Boc Choi 2 teaspoons safflower oil 1 teaspoon minced garlic 2 teaspoons minced ginger (from a 1-inch piece) 1 head boc choi halved lengthwise, then thoroughly washed and drained 1 tablespoon low-sodium soy sauce, plus more for serving Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add boc choi, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and boc choi is tender, about 2 minutes. Season with more soy sauce, if desired, and serve. Boc Choi, Carrot, and Apple Slaw 1 pound baby boc choi (4 to 6 heads) 1 teaspoon coarse salt 1 peeled apple, cut into matchsticks 2 large shredded carrots 3 tablespoons fresh lemon juice 1 tablespoon vegetable oil 1 teaspoon finely grated peeled fresh ginger Coarse salt and ground pepper Halve boc choi lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain. In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add boc choi; season with salt and pepper. Toss. Vegetable List
Beets Swiss Chard Eggplant White Russian Kale Muir Head Lettuce Mixed Hot Peppers Bell Peppers Tomatillos Tomatoes Winter Squashes Galore! Notes from the Farm The whole point of the CSA concept is rethink the roll of food, the roll of agriculture, in our daily lives. Nothing happens without food, and without a major intellectual reach, transactionally charging units of food for money is as preposterous of an idea as paying for each breath of air you take... But, I know, we all know, it's much more complicated than that... money makes the world go round. There are models of CSA type agricultural systems that have evolved all over the globe concurrently with the modern capitalist ideology of the 20th century. In the 1970's there were community-agriculture type models that were developed in Chile and Japan... The model here in the united states, first popularly instituted in '83 or '84, right here in New England, mined their influence from the Biodynamic communities of central Europe. Indian Line Farm in Massachusetts and Temple-Wilton Farm in New Hampshire, both getting organized around the same time, are largely credited as the spark of the CSA movement. They, without us getting too bogged down the details, essentially developed budgets for the farm, reached out to an active, invested, community base, came to an agreement on costs and goals, and members of the community paid what they could based on their family and situation to meet the budget, then would just come and get food from the farm... beautiful.. and it worked... it still works. This model of CSA farming is easily the most pure form of connecting a community to it's food... and from this, inspiration birthed countless variations on this model... connecting communities to their food production in a way that benefits everyone. There are models that mirror the original free choice, there are modified free choice options, market style set models (what we do), there are box programs (similar to us, but we pick the individual items out for you... like if you can't make it to a pickup and we box it up for you), there are credit style free choice programs (where you pay a set amount and get that amount of food [or a little more] in return)... it goes on and on... but in my heart, deeply fissured in my heart, I'm always thinking about how we can get back to the garden... to that original impulse... to remove the reductive transactional itemized way of viewing food and rewrite our relationship to one of the most basic needs... A free choice farm, a farm that serves the community, takes trust, compromise and hard work. Harvesting food for a hundred families when you know what everyone is going to get is super hard... harvesting food for a hundred families when you don't know what they are going to want to take that week is harder... We're lucky that we have a farmstand, we could re-home any stray food into the stand... but guessing and meeting the level of desire is a daunting task. There is also the community member dynamic... how much food do I take? We all balance on the line of getting what is fair... either fair to the individual consumer to get enough for themselves or fair to the other members not being greedy as to negatively impact them... it's not easy navigating individualism in a community... I struggle with it pretty constantly. But this is the ultimate goal, COMMUNITY supported agriculture... You are not the community and I am not the agriculture, we are collectively all of it... we are all the community supporting all the agriculture... and I want to give it a try. This week you'll see something different... we are going to put out bins of all the food we have, all that we've harvested, all that we think you'll need to meet your weekly vegetable needs... and we want you to take what you think you need... what you can use... what makes sense... and leave the rest for the other members. You all may not get all of what you want, some things will be limited, but my hope is that you will all get what you need, what you deserve, that you wont be shy and short yourself, but that you'll also be generous to your other members... and more than anything, my hope is that this model will bring more joy to your CSA experience. I've wanted to do this for years... decades now... but I've been too scared, to afraid to give up control, to disappoint all you all... but if not now, when? When do we take the leap? The risk? To do something, some small thing, to fundamentally change the way we relate to each other and our experience of living... and I know that getting to decide how many beets you want, or if you want them at all, may seem insignificant... but it's not... like breathing is not insignificant... you don't breathe a number of allotted breaths a day... you just breathe... you live... look at the clouds through the trees, the sun move across the sky, the darkness rise every evening... On your terms you breathe, and eat, exhale relaxing your shoulders, and breathe... and eat... and it wasn't a transaction... and nothing was taken from you, and you gave nothing you didn't intend to give... Thank you for supporting us this season. We love you more than you'll ever know... Vegetable List
Boro Beets White Russian Kale Muir Head Lettuce Ride The Red Bull Onions Bell Peppers Mixed Hot Peppers Tomatoes Delicata Honey Nut Squash Notes from the Farm Winter Squash is not all the same... not even remotely the same... and knowing the differences really make consuming squash a serious improvement in one's life... honestly. Of the winter squashes in the genus Cucurbita, there are three we are most interested in: Maxima, Moschata & Pepo. C. Maxima is the group that has buttercup, hubbard, kabotcha and squashes like that... dry, sweet, generally beloved. We didn't grow any of those this year... moving on. C. Moschata has butternut, honeynut and squash like that. These have moist, but easily the most dense flesh, and are generally the best for storage varieties. This squash is classic winter squash and needs some time and effort to cook them, but the results are typically worth it. The C. Pepo group includes some of the most asked about squashes... spaghetti, acorn, delicata, and zucchini... that's right, genetically, spaghetti, acorn and delicata are summer squashes, grown as winter squashes, prized for their moisture, soft meat, sweetness and overall ease of cooking... plus, at least with delicata, you can eat the skin, it's delicious and saves a major step in prepping. Of all the food I grow, winter squash might be the one I eat the most. The enthusiasm for local food that we've seen swell over the last (nearly) 20 years is heartwarming. We've seen an uptick not only in numbers of people who are agro-curious, but an enormous diversity of people as well... people from across the ideological & political spectrums, across the income spectrum, culture spectrum... we're seeing a greater range at the stand and at our farmers' markets... we're seeing more interest from a range of restaurants and stores, and all of them, not just the self-identified farm-to-table styled joints... and we're not the only ones, our farmer friends tell us the same thing. I don't know what it was, what has slowly brought this wave... social media, cooking shows, impending ecological collapse, general pendulum swing back from the microwave dinner craze of 40 years ago... I don't know what it is, but I'm grateful. The piece that we still see missing in the growing love of local food, is perspective on the realities of farming. Tate made a great point last week, they said that they've seen (even before coming here, although here too, but back in Brooklyn) these popular bumpersticker style slogans to the effect of “eat like a farmer”... and it struck them, that they'd never really thought about it until they started farming with us... The impulse is correct, eat fresh, seasonal, local foods... that's good, hard to argue against it... but the reality is that as farmers, we don't eat all that well at all. Eating like a farmer means standing over the kitchen counter inhaling a PB&J on stale bread (because we forgot to go grocery shopping) so that we can get back out and finish the task at hand... it means eating gas station pizza on the way from picking up tractor parts because the whole operation is at a standstill until the tractor is fixed... it means settling for undercooked rice because you're too tired and hungry to wait until it's totally cooked. Eating like a farmer is not something I'd wish on anyone, and I don't resent it or even think it's necessarily bad... but the notion that we are able to enjoy the food we are growing is unfortunately off the mark, at least at our farm... and at most other farms I know. Now, does that mean we never eat the food? no, we eat lots of it, in passing, a carrot here & cuke there, or super simply just cut and plated... but there definitely isn't time or emotional energy for a recipe that takes more than one step, the time to do the food justice... at least until mid-fall. Starting right about now, we are seeing more time in our day... a day off here and there... and a chance to think about what we'd like to have for dinner... and what we have is squash. From Mid-September until Christmas, I typically eat squash 5 out of every 7 days... and I love it. The nutritional density, the sweetness, the satiating nature that is only really totally achieved by squash (well, sweet potatoes too, they're pretty good I guess)... Mashed, cubed, in pies, artfully julienne, on tacos, in Shepard pie, soup, chowder... it's an irreplaceable element in my fall. And it wasn't always this way. I didn't really start eating squash so regularly until I started growing squash, and facing the reality of the farm season, and trying in some way, somehow, to heal that part of myself that is unavoidably sacrificed through the season... There is no food we grow that nourishes, reassures and rebuilds me more than winter squash. Recipes Delicata Squash with Hot Pepper Glaze 1/4 cup hot pepper jelly 3 tablespoons extra-virgin olive oil 1 garlic clove, minced 2 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded 2 teaspoons coarse salt Freshly ground pepper Preheat oven to 375 degrees. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper, and toss. Divide squashes between 2 rimmed baking sheets. Roast until squashes are tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately. Honeynut Squash, Leek, and Brie Gratin 3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups) Kosher salt and freshly ground pepper 1/2 cup dry vermouth 1/3 cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1 1/3 cups low-sodium vegetable broth, such as Swanson 1/3 cup heavy cream Salad greens, such as romaine and endive, for serving Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper. Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens. Roasted Delicata Squashes and Lady Apples 2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed 10 lady apples (1 1/2 pounds), cut in half 3 tablespoons extra-virgin olive oil 1/4 cup plus 3 tablespoons light-brown sugar 6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide) Coarse salt and freshly ground pepper 1 teaspoon fresh thyme leaves Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately. Vegetable List
Mokum Carrots White Russian Kale Muir Head Lettuce Ride The Red Bull Onions Bell Peppers Mixed Hot Peppers Tomatoes Sungolds Butternut Squash Notes from the Farm We've started the clean-up... last week, the first week after labor day, we took a cheat week... or, that's what I call it, we did the bare minimum... harvest, distribute... just to catch our collective breaths. But it's time, the farm season is in all actuality, 91% of the way done... We farm (handling plants farming, not counting the end of the season accounting and fixing all the broken stuff I broke in a given year) for 33 to 34 weeks out of the year. After this week (once a week starts, we count it as done), we'll have, realistically, 3 more weeks, which brings us to 33 weeks this year... so, counting this week, we're 91% of the way there. And in this remaining 9% of the season, we have 100% of the cleanup to do... and cleaning up doesn't carry the same instant emotional reward as the setup or mid-season glory... the cleaning up takes self-generated will power in the face of some real accumulated exhaustion. But, like all things, it's the anticipation of having to do it that really weighs me down... once we take the first step, then the second, the third starts feeling easier and we're off. And in the face of some real “I don't wanna” energy, I summon the vibes of my great aunt Peg, “The laundry isn't done until it's folded and put away.” To which, we can't call it a farm season until I've cleaned up my mess, till I've completed the task, then, then I am able to really lean back, settle the hysterical tears born in joy or pain or overwhelmedness (you know the ones... we've all been there), and call it a season. But first, that first step... I think... we'll see... oh, man. Recipes Pasta with Butternut Squash and Pecans 1 pound tubular pasta, such as strozzapreti or penne 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces 4 tablespoons unsalted butter 1/2 cup pecans, coarsely chopped Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for serving 1/2 cup fresh flat-leaf parsley, thinly sliced 1/2 cup freshly grated parmesan cheese 1 cup, fresh ricotta cheese Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately. Creamy Butternut Squash Risotto 1 medium butternut squash 6 cups canned low-sodium chicken broth 2 tablespoons unsalted butter 1 tablespoon olive oil 4 shallots, minced 2 cups Arborio rice 1/2 cup dry white wine Freshly grated nutmeg Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary, plus sprigs for garnish 1/2 cup freshly grated Parmesan cheese Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly. In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs. Butternut Squash Pudding For the Squash 1 large butternut squash (3 1/2 pounds), halved and seeded Extra-virgin olive oil Coarse salt and freshly ground pepper For the Bechamel 1 quart whole milk 4 ounces (1 stick) unsalted butter 1 cup all-purpose flour Coarse salt and freshly ground pepper For the Pudding 4 ounces (1 stick) unsalted butter, melted, plus more for dish Fine plain breadcrumbs, for dish 4 large eggs 4 large egg yolks 1/2 cup finely grated Parmesan cheese (2 ounces) Pinch of ground nutmeg Coarse salt and freshly ground pepper Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool. Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper. Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using. Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper. Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving. Vegetable List Chioggia Beets Brussels Sprouts Swiss Chard Beatrice Eggplant New Red Fire Head Lettuce Jeicho Head Lettuce Bell Peppers El Jefe Hot Pepper Pumpkins Tomatoes San Marzanos Notes from the Farm The shift is always notable. This is the first week the farmstand isn't open mid-week... this is the first week kids are back full time in school... the first week that the roads are surprisingly empty... and maybe the first week of feeling like we missed something, some part of summer, while we weren't paying attention. The Fall of the Year is magical, and soon enough we'll be leaning into it, but it's hard to not be hit by instant nostalgia for what just happened... the sun, laughing, swimming, seeing friends, being unencumbered by the climate. Summer doesn't require us to add anything... it allows us to shed what we need or want to shed... it's the easiest time of the year, the freest, and now it's gone... and that's ok, but it doesn't mean we have to be happy about it. As we ramp down here at the farm, I think about those lost moments... the times I didn't look up, or didn't pause, the sense that there wasn't enough time... maybe there wasn't enough time, but it was the time we had, and it was pretty good... but maybe, next time, next year, I'll be just a little more present, see if I can't slow that clock just a little more, and preempt the nostalgia with appreciation... maybe, we'll see... Recipes Beet Muhammara 1 1/2 cups walnut halves, toasted and cooled (or any nut really... I use cashews) 2 pounds red or Chioggia beets, peeled and chopped (3 cups) 1 small clove garlic, peeled 2 teaspoons ground cumin 2 tablespoons fresh lemon juice 2 teaspoons ground Aleppo pepper 2 tablespoons pomegranate molasses, such as Al Wadi 2/3 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Fresh cilantro and sliced radishes, for serving Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside. Balsamic-Red Onion, Chard & Gorgonzola Tart 3 Tbs. olive oil 2 small red onions, halved and cut into 1-inch (2.5-cm) pieces Kosher salt and freshly ground pepper 2 Tbs. balsamic vinegar 1 small bunch Swiss chard, stemmed and cut into 1-inch (2.5-cm) pieces All-purpose flour for rolling 1 sheet frozen puff pastry (half of a 17-oz./530-g package), thawed 1/4 lb. (125 g) Gorgonzola cheese, crumbled 1 egg, lightly beaten Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over high heat, warm 2 Tbs. of the olive oil. Add the onions and sauté until soft, about 4 minutes. Reduce the heat to low and season with salt and pepper. Cook slowly, stirring occasionally, until the onions turn a deep brown, about 10 minutes. Add the balsamic vinegar and cook until the liquid is absorbed, about 2 minutes longer. Transfer the onions to a bowl. Return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 1 Tbs. olive oil and add the chard. Season with salt and pepper and sauté, tossing the chard to coat in the oil, just until beginning to wilt, about 3 minutes. Transfer to the bowl with the onions, toss to combine and let cool. On a floured work surface, roll out the puff pastry into a 10-by-14-inch (25-by-35-cm) rectangle. Fold over 1 inch (2.5 cm) of each side of the dough to create a border. Fold the dough gently in half, center it on the prepared baking sheet and unfold. Prick the dough all over with the tines of a fork. Distribute the chard and onion mixture evenly around the tart and top with the cheese, leaving the borders uncovered. Brush the borders of the tart with the egg. Bake until golden brown, 22 to 25 minutes. Let cool slightly, then cut into squares and serve. Serves 4 Roasted Eggplant Dip 1 large eggplant 4 garlic cloves (skin on) 1/4 cup olive oil, plus more for serving 1/4 cup fresh lemon juice 3 tablespoons tahini (sesame paste) 1 1/2 teaspoons coarse salt Paprika, for garnish (optional) Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes. Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired. Vegetable List
Swiss Chard White Russian Kale Head Lettuce Bell Peppers Poblano Pepper Red Onions Tomatillos Tomatoes Sungolds Watermelon Notes from the Farm I never really know what it's going to feel like after the summer members finish up for the year. On the one hand, the CSA member total goes down a little bit, making it somewhat easier to harvest for the shares... there is physically 40% less to pick each week... and this comes at a good time when, collectively, the entire farm crew is permagazed into the middle distance... we're a bit run down... but it's a good run down, and we have a good sense of humor about it. On the other hand, it becomes a little less festive... there are physically less people at pickup... saying goodbye to the summer members is just one step towards saying goodbye to the fall members, the farmstand customers, farmers' market customers... it's one step towards the dark isolation of winter. I rely on the structure of the farm season to ensure that I don't drift off into astral obscurity... a lone cosmonaut floating through time... The structure of the farm is grounding... in community, cycles, seasons, relationships... and it's become a crutch, like any crutch, that I rely on, and take from, selfishly. From one point of view, farming is an inherently selfish act... using resources, heritage, and fairytales to draw in the masses, surround myself with acquaintances, boost my self worth... and I don't think that it's necessarily bad, and I like to think there are other points of view more classically associated with farming... the stewardship stuff and all that... but I don't think it's bad to acknowledge the personal benefits we receive. Everything Farms, Everything is Farming. Just like I intentionally select and plant, hoe and harvest my crops, I also am cultivating a social environment that feeds me, that Helen Toddian impulse for bread and roses... And in that, I'm so glad to have the rest of you with us through the fall of the year... we have some fun food to come, and I can't wait to share it with you. Recipes Avocado-Tomatillo Salsa 8ounces (3 or 4 medium) tomatillos, husked, rinsed and roughly chopped Fresh hot green chile (start with 1 serrano or ½ jalapeño), stemmed, white veins and seeds removed (if you wish) and roughly chopped A small handful of cilantro, roughly chopped (stems and all) 1ripe avocado, cut in half, pit removed, flesh scooped from the skin and roughly chopped About 1tablespoon finely chopped white onion Salt In a blender or food processor, combine the tomatillos, chile, cilantro and 1/3 cup water. Pulse until the mixture is reduced to a coarse puree (I think its best when it still has a little texture). Scoop in the avocado and pulse until it is thoroughly incorporated. Scoop into a salsa dish and stir in enough water to give it an easily spoonable consistency, usually about a tablespoon. Scoop the onion into a strainer and rinse under cold water, shake off the excess and stir into the salsa. Taste and season with salt, usually a scant teaspoon. Different fresh chiles will change the character of this salsa—especially ones that are light green and yellow (I’m thinking about hot banana peppers and the little lemon drop peppers I like to grow). And, of course, you can range away from cilantro as the herb here. A handful of arugula is good, as are mint, basil, hoja santa, and fennel tops. Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion I know this doesn't work for my vegetarian and vegan friends, but you all know how to make the adjustments... 2 fresh poblano chiles 3tablespoons olive or vegetable oil, plus a little more if needed 3medium boneless, skinless chicken breast halves OR about 1 1/4 pounds shredded rotisserie chicken salt 1medium white onion, sliced 1/4-inch thick 3 garlic cloves, peeled and finely chopped 5cups (lightly packed) coarsely chopped, stemmed greens (about 1 inch pieces is good)—you’ll need about 6 ounces spinach, 4 ½ ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites) 1cup chicken broth A littlefresh thyme if you have it 1cup Mexican crema, crème fraiche or heavy (whipping) cream Roast the chiles. Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice ¼ inch thick. If using, brown the chicken. In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate. Finish the dish. To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes. Meanwhile, cut the chicken into ½-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it). Raise the temperature to medium high. Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more. Taste and season the mixture in the skillet with salt, usually ¼ teaspoon. Stir in the chicken, let heat through for a minute to two, scoop into a serving bowl, and enjoy without hesitation. Watermelon Margaritas 1 teaspoon lime zest 1/2 cup water 1/2 cup sugar 3 tablespoons coarse salt lime wedges for garnish 1 cup watermelon puree (see Cooks' Note) 1/4 cup fresh lime juice 1/2 cup premium 100 percent agave tequila 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec) 1 cup ice In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature. (Can be made in advance; keep in a covered container in the refrigerator.) Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge. In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge. |