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Vegetable List
Oh boy, Beets! Mokum Carrots Swiss Chard Some kind of Eggplant... probably Vates Kale Some kind of Bell Pepper... likely An assortment of Hot Peppers And ALL the Winter Squash Notes from the Farm And just like that, we're done... and I mean done done. As of writing this, the last of the plastic has been pulled, the wash station has been cleaned up, the barn is organized(ish) and we're done. I'm not sure I've ever finished such a productive season this quickly... The Hancock Family Farm was a hot burning star this summer. We produced as much, or more, food than we've ever produced... and I don't' really know how... we just did. The weather was perfect, from handle to spout. The crew leaned hard against the wheel. And the plants just produced. This was a fun one... I mean, they're always fun... but some of them are fun for obvious reasons, some of them are fun for hysterical reasons. Last year was hysterical... this year was obvious. And with all the gifts of good weather and great farmers, came a tremendous responsibility for me to not fuck it up... all in all, I'm happy with what happened, we definitely left some opportunities on the table, but we also squeezed a huge amount of food out of such a short, short season. Thank you folks for coming along for the ride. Thank you for the support and encouragement. Thank you for the smiles and the laughs. Thanks for being the best, showing up and ensuring that, for at least one more year, I won't have to get a real job. We hope all you all have a wonderful winter. We hope you had some fun this summer. And we hope to see you around the bend in one way or another in the future. Thanks for everything. Recipes Butternut-Squash Roast with Pistachio Yogurt and Grain Relish 1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling 2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and freshly ground pepper ½ cup farro 2 tablespoons sherry vinegar ½ teaspoon Aleppo-style pepper ⅓ cup pomegranate arils ¼ cup packed fresh parsley leaves, chopped 1 tablespoon capers, chopped ½ cup raw pistachios ¾ cup plain Greek yogurt Preheat oven to 425°F. Arrange squash, cut-sides up, in a 9-by-13-inch baking dish; drizzle with 1 tablespoon oil, sprinkle with sliced shallot and thyme, and season with salt and pepper. Roast until thickest part of flesh is easily pierced with the tip of a knife, 1 hour to 1 hour, 10 minutes. Meanwhile, bring a saucepan of salted water to a boil. Add farro and cook until tender but still slightly chewy, 20 to 25 minutes. Drain. In a bowl, whisk together remaining 4 tablespoons oil, vinegar, and Aleppo-style pepper until well combined. Stir in warm farro, pomegranate arils, parsley, capers, and chopped shallot. Season with salt and pepper. In a food processor, purée pistachios with yogurt until mostly smooth, 1 to 2 minutes. Season with salt and pepper. Spread pistachio-yogurt mixture on a platter and arrange squash on top. Top with farro relish; drizzle with more oil and serve. Butternut Squash and Sage Lasagna 3 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound whole-milk ricotta cheese ½ cup heavy cream 2 large egg yolks ½ pound fresh mozzarella cheese, coarsely grated (2 cups) Freshly grated nutmeg 2 tablespoons unsalted butter ⅓ cup loosely packed fresh sage leaves, coarsely chopped 1 ¼ cups homemade or store-bought low-sodium chicken or vegetable stock Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked 4 ounces finely grated Parmesan cheese (1 ¼ cups) Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving. Butternut Squash Quesadilla 1 cup mashed roasted butternut squash ½ cup crumbled goat cheese (about 2 ounces) 8 (8-inch) flour tortillas ½ cup chopped pickled jalapenos 2 cups shredded low-moisture mozzarella, such as Polly-O (4 ounces) 2 tablespoons unsalted butter Pico de gallo, for serving In a medium bowl, mix together squash and goat cheese. For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella. In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo.
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Vegetable List
Brussels Sprouts Mokum Carrots Swiss Chard Large Eggplant of some kind? Fairy Tale Eggplant Vates Kale Muir Lettuce Green Bell Peppers Red Bell Peppers Hotties! Aji, Poblano, Green Chile, Habanero, and Jalapenos Conservor Shallots Winter Squash! Butterkin, Delicata, & Honeynut PYO Herbs PYO Flowers Notes from the Farm This is the week when we can touch the horizon... from our chair out front of the Farmstand, after a long day, a long day that is a long season, a long season that has been a long life of farming... this is what it's all about. Fall is the most nostalgic time of year, we're not done, we've done a lot, but the space that exists is real. It's all real. Fall is for lovers, for dreamers... fall is for all of us that like to sit in our chairs out side of our farmstands and fiddle with our memories... who like to twist our memories in new and juicy ways... who like the quiet of alone and space, the low light, the hot afternoon and love the cool cool mornings. Sitting here, I can see it all. I see the end, I remember the beginning, I think about the smiles and the hurt and the exhaustion and the sweat and the accomplishments... so many laughs... and lots of hurt. All I ever want is to nail a farm season... it's an impossible task, there is so much to screw up, so many mistakes and forgotten chores and things that just get put on the mañana pile... but nailing a farm season, getting a perfect one, isn't totally possible... it's a series of mistakes, good mistakes, mistakes to be celebrated... an agricultural kintsugi. And those mistakes make me love it, and love the farmers, and the season. It's hard to not love it all... sitting here, outside my farmstand, with my hands deep in the horizon. Recipes Spiced Roasted Carrots and Onion ½ teaspoon ras el hanout 1 teaspoon honey 2 tablespoons extra-virgin olive oil 1 pound large carrots (about 4 total), peeled 1 small red onion (5 ounces) Kosher salt and freshly ground pepper Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, then cut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper. Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.) Honeynut Squash, Leek, and Brie Gratin 3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2 ½ cups) Kosher salt and freshly ground pepper ½ cup dry vermouth ⅓ cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1 ⅓ cups low-sodium vegetable broth, such as Swanson ⅓ 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. Spicy Squash Salad With Ginger-Lime Dressing ½ small butternut squash (about 1 pound), peeled, halved, and cut into ¾-inch pieces 1 small acorn squash (1 pound), peeled and cut into ¾-inch wedges Coarse salt ¼ cup very thinly sliced shallot ¼ cup fresh lime juice ½ cup safflower oil 1 to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired 2 teaspoons finely grated peeled fresh ginger (from a 2-inch piece) ⅓ cup packed thinly sliced fresh basil, plus more for serving ¼ cup packed thinly sliced fresh mint, plus more for serving 8 cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes. Whisk oil, chiles, and ginger into shallot mixture. Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing. Vegetable List
Brussels Sprouts Savoy Cabbage Swiss Chard Fairy Tale Eggplant Lacinato Kale Muir Lettuce New Red Fire Lettuce Green Bell Peppers Red Bell Peppers Hotties! Aji, Poblano, Green Chile, and Jalapenos Conservor Shallots San Marzanos Sungolds Tomatoes Winter Squash! Red Kuri, Green Cheese, and Kabotcha PYO Herbs PYO Flowers Notes from the Farm There is always a surprise or two with the vegetables each year... this year it was with the Aji peppers. The Aji peppers look dangerous... very dangerous... but they're not! We had been warning folks about them for weeks, putting them up against habaneros and really they weren't popular... I realized I was kinda just talking about something I didn't understand, and so, I ate one... what's the worst that could happen? (It can be bad, real bad, in case you're wondering) And holy guacamole was I surprised... they're sweet. I think they're sweeter than a red bell pepper... I ate one after another getting just a little heat up towards the seeds... annnnd then I got a pretty spicy one. Turns out one in four or five has a little speed on the fastball, but if they are opened, seeded and washed under hot water, all that face melting heat goes away and you just get the warm, sweet Aji kablammo! And just like that, I've set myself up for my favorite agricultural talking point (for many of you, you can just skip ahead to the recipes... broken record time starts now)... Much of the heat in hot peppers (not all of it, some of it is in the walls [the mesocarp, the meat]) is in the endocarp... it's a film-like coating around the seeds and the inner walls of the pepper. If you cut your peppers in half, and rinse them under hot water, rubbing the pepper as you rinse, you can take out a ton of heat of hot peppers! Rinse away that filmy endocarp! I love spice, I don't love heat! A properly prepared hot pepper can give sooooo much flavor to whatever you're cooking, but none of the ear bleeding heat. Highly recommended by our staff. Recipes Macaroni and Cheese with Butternut Squash (or any winter squash) 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium canned chicken stock, skimmed of fat 1 ½ cups nonfat milk Pinch of freshly grated nutmeg Pinch of cayenne pepper ¾ teaspoon coarse salt Freshly ground black pepper 1 pound elbow macaroni 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup) 4 tablespoons Parmesan cheese, finely grated (1 ounce) 2 tablespoons fine breadcrumbs 1 teaspoon olive oil Olive-oil, cooking spray ½ cup part-skim ricotta cheese Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately. Orecchiette with Butternut Squash (or any winter squash) and Sage Coarse salt 12 ounces orecchiette 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into ½-inch pieces (4 cups) 3 tablespoons unsalted butter ¼ cup packed fresh sage leaves 1 ⅓ cups whole-milk ricotta, for serving Poppy seeds, for serving Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain. Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes. Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve. Roasted Kabocha Squash Soup 2 ¼ pounds kabocha squash 1 onion, peeled and quartered (8 ounces) 4 cloves garlic, peeled 2 tablespoons extra-virgin olive oil, plus more for roasting Kosher salt ⅓ cup seeded and sliced dried ancho chiles (1-2 chiles) ½ teaspoon ground cinnamon ¼ teaspoon ground cumin 4 cups low-sodium chicken broth 1 ear corn, shucked ¼ cup pepitas (green hulled pumpkin seeds) ¼ cup sour cream Lime wedges, for serving Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard. Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes. Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water. In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges. Vegetable List
Brussels Sprouts Savoy Cabbage Fairy Tale Eggplant Lacinato Kale Lincoln Leeks Muir Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Green Bell Peppers Red Bell Peppers Hotties! Aji Amarillo, Poblano, Green Chile, and Jalapenos Conservor Shallots San Marzanos Sungolds Tomatoes Winter Squash! Honeynut Winter Squash! Butternut PYO Herbs PYO Flowers Notes from the Farm I love this time of year... so much... the sun, the cool, the breeze and dry air... I mean, I love summer for all it's summerness, and the late spring... oh, and late fall/early winter leading up to the new year, so good... and what about deep winter in January and Feb? Always a winner... But, there is something special about the first of September here in the Great State of Maine... it's quieter... sure some of the seasonal folks are headed out, but also kids are back to school, neighbors are starting to stay in and stay home... generally we've collectively downshifted a couple gears and there's something absolutely lovely about that. There is also something lovely about leaning into fall flavors like squash and brussels and the like... Butter and olive oil taste better in the fall of the year... maybe it's just me, but maybe not. Warm brown butter squash gnocchi, roasted brussels with olive oil and maple, onion soup... all of them, all of the flavors with all of the cozy salts and fats. As we're rumbling around the fields, getting in the veggies for the CSA, it's hard to not be a little nostalgic about the season. I mean, the season isn't over, but we're in the throws of the great switch over to fall... just like the switch that happens mid July when we go from mostly greens to weighable produce. Change is good. Butter is good. Squash is good... and slow is good... slow feels really good. Slow allows us to fiddle with our agricultural memories, our collective culinary experience of 2024, and lean into all that is cozy. Recipes Brown-Sugar Butternut-Squash Pie 1 medium butternut squash (about 3 pounds) Unbleached all-purpose flour, for dusting Test Kitchen's Favorite Pate Brisee, divided into one round and one square disk 4 large eggs, room temperature ¾ cup packed light-brown sugar 1 tablespoon cornstarch ½ teaspoon kosher salt 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon freshly ground nutmeg ½ teaspoon pure vanilla extract 1 can (12 ounces) evaporated milk Confectioners' sugar and lightly sweetened whipped cream, for serving Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place, cut-side down, on a parchment-lined rimmed baking sheet and roast until soft, 45 to 50 minutes. When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using. On a lightly floured piece of parchment, roll out round disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate. Roll square disk of dough into an 11-by-14-inch rectangle (between 1/8 and 1/16 inch thick). Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen 1/4-inch-wide strips of dough along the short side. (Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.) Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fish-tail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outer-third strip always moving to middle to join side with 2 strips. Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each. Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cut-outs until firm, about 20 minutes. Brush edge with egg wash. Preheat oven to 400 degrees with racks in lower and upper thirds. Line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights. Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375 degrees and return crust to oven. Place chilled cut-outs on a separate parchment-lined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack. Reduce oven temperature to 325 degrees. Whisk together 1 cup squash puree and remaining3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash mixture, then stir in vanilla and evaporated milk to combine. Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack. Dust cutouts with confectioners' sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice. Butternut-and-Boursin Shells 1 large butternut squash, peeled and seeded 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper ¾ pound medium pasta shells 1 container (5.2 ounces) Boursin 1 cup baby arugula, for serving ¼ cup blanched hazelnuts, toasted and chopped, for serving Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes. Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth. Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil. Butternut-Squash and Kale Gratin 1 butternut squash (about 3 pounds), peeled ½ bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups) Unsalted butter, for baking dish Coarse salt and freshly ground pepper ¾ cup finely grated Parmesan (about 2 ounces) ¼ cup packed small fresh sage leaves 1 ½ cups heavy cream 2 tablespoons panko Preheat oven to 400 degrees. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons. Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry. Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream over squash and sprinkle with remaining 2 tablespoons sage. Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving. Squash Hash With Kale and Baked Eggs ½ cup extra-virgin olive oil 3 tablespoons fresh lemon juice ½ cup coarsely chopped fresh cilantro Coarse salt and freshly ground pepper 1 small onion, minced (1 cup) 2 cloves garlic, minced (1 tablespoon) ½ medium butternut squash or 1 whole acorn squash (1 ¼ pounds), halved, seeded, peeled, and cut into ½-inch pieces (3 ½ cups) 10 ounces carrots, peeled and cut into ½-inch pieces (1 ½ cups) 2 cups packed coarsely chopped kale (from 1 small bunch) 4 large eggs Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper. Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes. Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes. Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing. Vegetable List
Oh Boy! Beets! Savoy Cabbage Fairy Tale Eggplant Mediterranean Eggplant Lacinato Kale Lincoln Leeks Muir Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Hotties! Aji Amarillo, Poblano, Green Chile, and Jalapenos Conservor Shallots San Marzanos Sungolds Tomatoes Winter Squash! Delicata PYO Herbs PYO Flowers Notes from the Farm And just like that the Summer Membership Season has come to a close. Nothing tastes as good as nostalgia feels, and I'll tell you right now, the agriculture gastronomy crossover makes for a cozy little nexus to watch the world spin by... Some folks come here for food... food is fuel and it's that simple. But more folks come by for the connection, for the experience, for the culture... we can see it in their eyes, hear it in the stories they tell about their connections through farming over the years, their nostalgic love of corn. And I'm good with that, honestly, I'm great with that... it's why we farm the way we do. We only wholesale to one restaurant (or two really, but one of them comes to market to get stuff, so it's not a dedicated relationship) and no stores. Distributing food widely is heroic, and helps meet the needs of a region... but we don't do that. We're providing food, yes, but we're doing so very locally, and really the food is just a medium for experience... and it's partially (largely) selfish. I love seeing they eyes of folks on a food adventure, of kids swiping sungolds off the farmstand table, of people taking tractor rides and telling stories of picking cucumbers 60 years ago and only getting paid a quarter for a full bushel... I love it all, selfishly. For me, the emphasis is on the Culture part of agriculture... its about the people, the relationships, the laughs and tears and births and deaths... It's about you. And I'm forever grateful for the support and interest and willingness to slog through our nonsense. Recipes Brown Butter Squash Tacos with Salsa Macha 1 medium squash (I like using delicata here) 1/4 cup fresh goat cheese 3 tablespoons unsalted butter A few tablespoons salsa macha Salt 1 to 2 tablespoons cilantro for garnish Warm corn tortillas Wrap each half of squash in plastic wrap and poke a few holes. Microwave at 100 percent power for about 7-8 minutes or until soft. In a small (7- to 8-inch) skillet over medium heat, melt the butter. As the foaming begins to subside, pay close attention: when the butter has turned nut brown and foaming has subsided, remove the skillet from the heat. Cut the delicata into ½-inch cubes, skin and all. Add the squash and salsa macha to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender, about 15 minutes. Taste and season with salt, usually about ½ teaspoon. Scoop the mixture into warm tortillas and finish with a generous sprinkling of the goat cheese and cilantro. Salsa Macha 1 1/2 cups olive oil 2 ounces (about 1/2 cup or 1 large head) peeled garlic cloves 2 ounces raw peanuts (if you have roasted ones, add them along with the sesame) 2 Aji Amarillo Peppers, chopped finely 2 to 3 tablespoons untoasted sesame seeds 2 tablespoons vinegar (I prefer balsamic here) Salt Cook the garlic and peanuts. In a medium saucepan, heat the oil over medium to medium-low. Add the garlic and peanuts. Cook gently (it’s more a gentle confit than frying), stirring from time to time, until the garlic is just softening and the peanuts are slightly golden, about 10 minutes, depending on the temperature of your oil. Add the chiles and sesame. Stir until they release a toasty aroma—a minute or two—then add the vinegar, ¼ cup water and scant teaspoon salt. Stir for a minute or so, then remove from the heat and let cool. Blend the salsa. Pour everything into a blender jar (or you can use an immersion blender.) Start at low speed to get all the ingredients moving through the blade uniformly. Slowly increase the speed to medium. Check the consistency and blend only until the chiles and peanuts are in small pieces. It should not be puréed, but should be the texture of the chile oil you see on the tables of Chinese restaurants. For long storage, scrape it into a jar with a tight-fitting lid and store in the refrigerator. Creamy Squash, Corn, & Roasted Poblano Tacos For the rajas 4 (about 1 pound total) medium fresh poblano chiles 2 tablespoons vegetable or olive oil 1 large white onions, sliced 1/4-inch thick 1/2 teaspoon dried oregano, preferably Mexican 2 garlic cloves, peeled and finely chopped For the taco filling 1 tablespoon vegetable or olive oil 1 Delicata squash, cut into cubes a little smaller than 1/2 inch thick 1 cup fresh or frozen corn kernels 1/4 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese 3/4 cup Mexican crema , crème fraîche or heavy cream Salt 12 warm corn tortillas Make the rajas: Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh—only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long. In a very large (12-inch) skillet, heat the oil over medium-high. When hot, add the onion and cook, stirring regularly, until the onion is richly browned but still a little crunchy, about 7 minutes. Stir in the garlic and oregano. After a minute or so, when the garlic is fragrant, remove from heat and set aside. For the taco filling: In a very large (12-inch) skillet set over medium-high, heat the oil. When really hot, add the squash, stirring and turning the pieces frequently, until they are richly browned all over. Add the poblano strips, corn, and caramelized onions, then scoop in the crema. When the cream has thickened enough to coat the mixture nicely—that takes only a couple of minutes over the medium-high heat, though it needs to be stirred nearly constantly—taste the mixture and season it with salt, usually about ½ teaspoon. When everything comes to a simmer over medium heat, add a couple more tablespoons of crema if I think the mixture needs it. Taste the dish for salt and scoop into warm tortillas. Though it’s not absolutely necessary, the mixture is delicious sprinkled with queso fresco. Vegetable List
Savoy Cabbage Beatrice Eggplant Fairy Tale Eggplant Mediterranean Eggplant Lacinato Kale White Russian Kale Lincoln Leeks Muir Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Hotties! Aji Amarillo, Poblano, Green Chile, and Jalapenos Conservor Shallots San Marzanos Sungolds Tomatoes PYO Herbs PYO Flowers Notes from the Farm How fun is August... It always feels like the free one, the bonus month of summer, even if it is technically still a part of summer. July takes effort... so much rushing to relax, working to enjoy, pushing because summer is short. It's a little bit exhausting... But August, August is amazing. Still warm days, but cooler evenings and just a hint of dry autumn air starts to circulate. August gives. Our farm season, hands in the dirt farm season, is 9 months long... we are right now 7 months deep, and we feel it. It's hard to make up for seasonal exhaustion while we're in it, but fortunately, August just gives. In August the food just rolls in... and it is it's own kind of relentless, but a joyful relentless... not a bummer relentless like weeding... We see so many tomatoes, so many peppers and eggplants, so much lettuce and greens and onions and leeks and so many other things... and we see the winter squash, so much winter squash! I'm grateful for August, right about now, mid-August with longer shadows and slightly filtered light... a time to sit and fiddle with my summer memories before summer is over... like a warm hug getting us ready for winter. Recipes Roasted-Eggplant Dip with Greek Yogurt 3 medium eggplants (about 2 pounds) 1 small garlic clove, minced Coarse salt and freshly ground pepper ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ cup plain full-fat Greek yogurt ¼ cup fresh lemon juice (from 2 lemons) Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl. Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving. Grilled Ratatouille Muffaletta 1 medium eggplant, sliced into ½-inch rounds Coarse salt ½ cup pitted mixed olives, such as Kalamata and Cerignola 2 pepperoncini, stemmed ½ cup fresh parsley ¼ cup mayonnaise ¼ cup olive oil, plus more for grilling 4 small tomatoes (1 pound), sliced into ½-inch rounds 1 medium zucchini, cut lengthwise ¼-inch-thick 1 jar (12 ounces) roasted red peppers, patted dry 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes. Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise. Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini. Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours. Nobu’s Eggplant With Miso Extra-virgin olive oil, for frying 4 Japanese eggplants (about 6 ounces each), halved lengthwise and skin scored in a crosshatch pattern 1 cup Nobu's Den Miso 1 tablespoon toasted sesame seeds Pickled ginger and plums, for garnish (optional) Heat oven to broil. Line a baking sheet with paper towels; set aside. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Working in batches, place eggplants in pan, skin side up, and fry 1 minute. Turn and fry 30 seconds more. Transfer eggplants to baking sheet and let drain. Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums. Crispy Lemon-Parmesan Eggplant ¾ cup panko breadcrumbs 1 ½ ounces Parmigiano-Reggiano, grated (½ cup) 2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper ½ cup extra-virgin olive oil, divided 1 large eggplant (about 1 ¾ pounds), cut lengthwise into 4 planks 2 teaspoons smoked paprika, plus more for sprinkling ¼ cup chopped fresh mint leaves 8 ounces cherry tomatoes, halved 5 ounces arugula Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season. Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes. In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika. Vegetable List
Oh Boy! Beets! Gonzales Cabbage Savoy Cabbage Mokum Carrots Romanesco Cauliflower Swiss Chard Beatrice Eggplant Fairy Tale Eggplant Mediterranean Eggplant Orion Fennel Lacinato Kale White Russian Kale Kossac Kohlrabi Lincoln Leeks Ailsa Craig Sweet Onions Bell Peppers Hotties! Poblano, Green Chile, and Jalapenos Conservor Shallots San Marzanos Sungolds Tomatoes PYO Herbs PYO Flowers Notes from the Farm I feel the impermanence of the farm as much as I feel just about any part of this beast. There is a this sense, that I'm always waking up from a dream, a reoccurring dream, the dream of this farm... where every part is familiar and current, but there is always a feeling that I'm missing something... that something is happening, that many things are happening just in the periphery of my sight... and everything feels the same, but at the same time, time is passing. This week we said goodbye to Lily, and will soon be saying goodbye to Autumn. They both left such tremendous marks on this farm, in this community, and they will be missed. And just like that, we can smell the beginning of the end of the season... as chairs are left in place... as tasks are accomplished by smaller and smaller crews... as the fields are cleared and cleaned... and the dream of farm, this farm, makes a flash into my waking mind... seeing memories of the summer and planting, of popsicles and late evening swims, of new farmers and of new old friends. Dreams are with us here as constant companions, and hopes. Halfway through the full season CSA it's hard to keep the nostalgia at bay... of what it took to get the season off the ground, of what it's going to take to see it through... of what it might look like when we inevitably ramp it back up again. And I cherish the impermanence... I cherish the moment... even if it hurts just a little bit to let it go... These are the days we'll remember, I have not doubt about that. Recipes Ricotta-Poblano Tacos 4 garlic cloves, unpeeled 2 fresh poblano chiles 1 cup ricotta cheese (the freshest you can find) 4 teaspoons chopped fresh herbs (such as cilantro, epazote, thyme, marjoram) Salt and freshly ground black pepper 3 or 4 radishes, thinly sliced or cut into matchsticks A few tablespoons chopped white onion, for garnish Big, beautiful sprigs of cilantro, for garnish Make the filling. On an ungreased griddle or small, heavy skillet set over medium heat, roast the garlic, turning frequently, until blackened in spots and soft to the touch, about 15 minutes. Cool, peel off the papery skins, then finely chop. Roast the chiles directly over a gas flame or 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of seeds and stray bits of skin. Chop the chiles into 1/4-inch bits. In a medium-size bowl, mix together the garlic, ricotta, fresh herbs and two-thirds of the chopped chiles. Taste and season with the salt (usually about 1 teaspoon) and pepper (usually about 1/2 teaspoon). Serve. Sprinkle the remaining poblano over the filling and set out with the radishes, onion, cilantro and warm tortillas for everyone to make tacos. Green Chile-Leek Soup with Lima Beans and Smoked Meat 1/2 pound root vegetables (I like a mixture of 4 carrots and 2 parsnips) 6 ounces smoked meat, like smoked ham hock or pork shank, smoked turkey leg or smoked jowel vegetable or olive oil 2 tablespoons butter 1 1/2 pounds (about 6 small) leeks, washed, roots cut off, cut in half lengthwise and each half sliced crosswise into ¼-inch pieces 3/4 to 1 pound (about 4-6) fresh Green Chiles, stemmed, seeded and sliced crosswise, about ¼-inch thick 1 pound bag frozen lima beans (defrosted) 1 quart chicken or vegetable broth Salt Handful cilantro or flatleaf parsley, for garnish A few tablespoons tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan, for serving Heat a grill or grill pan to medium-high. Peel the root vegetables. Grill the vegetables to a nice char, turning regularly, about 2-3 minutes total. Remove from grill and set aside. Using fingers to shred (or a knife to cut), break the ham hock (or one of its stand-ins) into bite-sized pieces. In a large (5- to 6-quart) soup pot, add about 2 tablespoons of oil over medium-high heat and add the smoked meat until crisp. With a slotted spoon, scoop the meat onto a paper towel to drain, leaving behind as much fat as possible. Add the butter, leeks and chiles into the pot, cover and return to medium heat. Let cook, stirring occasionally, until the leeks and chiles are very soft, about 10 minutes. Uncover and continue to cook, stirring frequently, until the leeks and chiles look thoroughly melted and are just beginning to brown, about 10 minutes more. Scrape the leek mixture into a blender jar, add half of the bag of the lima beans (about 1 ¾ cup) and the broth. Blend until smooth and return to the pan. Add the remaining beans and the charred vegetables to the soup and bring to a simmer over medium heat. Taste and season with salt, usually a scant teaspoon depending on the saltiness of your broth. Let simmer for a few more minutes, then ladle into warm soup bowls, sprinkle with the crispy meat and garnish with the herb leaves and cheese. Roasted Eggplant Salsa with Tomato, Shallot, and Chipotle 1 pound (2 medium-large round or 4-5 plum) ripe tomatoes 1 medium shallot, cut into ½- inch-thick rounds 1 small (about ½ pound) eggplant 4 garlic cloves, unpeeled 2 canned chipotles en adobe, stems removed (or fresh jalapenos) 1 tablespoon chipotle canning sauce About 1 tablespoon of chopped cilantro About 1 tablespoon of fresh lime juice Salt Light a charcoal fire and let the coals burn until they are covered with gray ash, or heat a gas grill to medium. Lay the tomatoes, shallot, eggplant and garlic on the grill grate (use a perforated grill pan to keep the garlic from falling into the fire). Grill the vegetables, turning occasionally, until they are softened and blotchy-black all over. Timing will depend on the heat of your grill, but plan about 15 minutes for the garlic and shallot, a little longer for the tomatoes and probably 30 minutes for the eggplant (which will probably have collapsed on itself by this point). Set the vegetables aside and let cool. Peel the tomatoes (if you wish), chop them into roughly ¼-inch pieces and scoop them into a bowl. Chop the shallot into ¼-inch pieces and add to the tomatoes. Cut the eggplant in half and scrape out the flesh (leaving the charred skin behind) and scoop it into a blender jar. Peel the garlic, roughly chop it and add to the eggplant along with the chipotle chiles and the canning sauce. Blend until nearly smooth. Add the eggplant mixture to the tomato and stir in as much cilantro and lime juice as you think the salsa needs. Season with salt—it usually needs about a teaspoon—and it’s ready to serve on practically anything grilled. Roasted Cauliflower Tacos with Poblano Chile and Caramelized Onion 1 small head cauliflower, core cut out, the rest cut into small florets (a scant 3 cups) Olive oil Salt 2 medium fresh poblano chiles 1 large (8-ounce) onion, sliced 1/4-inch thick 1 cup Mexican crema , crème fraiche or heavy cream, plus more if needed 10 to 12 warm corn tortillas A few tablespoons freshly grated Mexican queso añejo or other garnishing cheese such as Parmesan A handful cilantro leaves, for garnish Heat the oven to 375 degrees. In a large bowl, toss the cauliflower florets with olive oil and season with salt. Scoop cauliflower florets onto a rimmed baking sheet, slide into the oven and roast until tender and browned, about 15 minutes. Meanwhile, roast the poblanos directly over a gas flame or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes over an open flame, 10 minutes under a broiler. Collect the chiles in a bowl, cover with a kitchen towel and cool until handleable. Rub off the charred skin, pull out the stems and seed pods and briefly rinse under cool water to remove bits of skin and seeds. Cut roasted chiles into small pieces. Film a large (10-inch) sauté pan or skillet with oil and set over medium. Add the onion and cook, stirring regularly until richly browned, about 7 minutes. Stir in the poblano pieces and crema (or one of its stand-ins), then raise the heat to high. When the mixture comes to a boil, stir in the cauliflower and let reduce quickly until thick enough to coat everything. Season with salt, usually about ½ teaspoon. Scoop the mixture into warm corn tortillas and garnish with queso añejo and cilantro leaves. Vegetable List
Gonzales Cabbage Savoy Cabbage Romanesco Cauliflower Swiss Chard Cucumb'o'rama Fairy Tale Eggplant Mediterranean Eggplant Orion Fennel Lacinato Kale Kossac Kohlrabi Muir Head Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Hotties! Green Chile and Jalapenos Conservor Shallots Sungolds Tomatoes Zucchini and/or Summer Squash PYO Herbs PYO Flowers Notes from the Farm I'm never quite sure what it takes to pull off a farm season... honestly, I really have no idea what I'm doing, I just kind of do it. I mean, I know how to start seeds and make potting soil, I know how to troubleshoot a grumpy greenhouse heater and plant out a farm, I know how to weed and manage bugs, I know how to shoot the breeze with customers and I know when watermelon is ripe, but I'm not totally sure how it all strings together... I don't think I could sit down and explain farming, I'm not paying as close of attention as I should be. It's instinct, like a newborn birthed in a pool knowing how to swim... all of this is instinct and learning. I feel like I'm constantly learning the very, very hard way. And it could be easier, but there is something so sacred to letting go of the anxiety of perceived control and just getting up and doing a thing... a thing that has been done for 10,000 years. It's almost as if it's the most reptilian brained muscle memory and I've devolved into a husk of human potential... but you know, in a good way. I enjoy the reactive ultra-moment of the farming instinct... there is no yesterday, tomorrow or even today... there is just now, and even the concept of now is an abstraction. Every breath is the moment, and the moments move the farm through the season, and somehow, by the end, it becomes a thing, a named season that I'll reference as long as I farm or I talk about farming... even if I have no idea how it was made, I know it was, and I now I was there. Recipes Grilled Cauliflower With Spiced Yogurt Sauce Kosher salt and freshly ground pepper 1 large head cauliflower (about 2 pounds), stem trimmed 6 tablespoons extra-virgin olive oil, divided 1 teaspoon garam masala 1 tablespoon sweet paprika 1 clove garlic, finely grated (about ¼ teaspoon) 1 cup plain Greek yogurt 2 tablespoons fresh lemon juice, divided 2 Persian cucumbers (each about 3 ounces), halved lengthwise and thinly sliced into half-moons 1 large heirloom tomato (12 ounces), chopped 2 tablespoons chopped fresh chives Vegetable oil, for grill Store-bought chutney, for serving Boil water; add cauliflower: Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down. Cover and steam; let cool slightly: Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes. Whisk together oil mixture: Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper. Make spiced yogurt: Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper Combine salad ingredients: In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper. Heat grill, then clean and oil grates; season cauliflower: Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper. Grill top and sides of cauliflower: Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes. Grill bottom of cauliflower: Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more. Slice cauliflower and serve: Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney. Roasted Chile Potato Soup with Kale and Chorizo 6 medium (about 1 1/2 pounds total) red-skin boiling or Yukon Gold potatoes 4 garlic cloves, peeled and roughly chopped 1 1/2 quarts chicken broth 3 or 4 large Hatch Style Green chiles 8 ounces (about 1 cup) Mexican chorizo sausage, casing removed 8 cups stemmed, sliced kale—1/2-inch slices are good, cut in half if long Salt Abut 1/4 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan About 1/4 cup chopped fresh cilantro Cut 2/3 (4) of the potatoes into roughly 4 pieces each and scoop them into a medium (3-quart) saucepan, along with the garlic. Chop the remaining 1/3 (2) of the potatoes into 1/4-inch cubes and set aside. Pour half of the broth into the saucepan and set it over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes. While the potatoes are cooking, roast the chiles over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for a broiler. Cover with a kitchen towel. Let cool until handleable. Cut the top off the chiles, slit the side from seed pod to point, open out flat and scrape out the seeds; discard. Flip over and scrape the skin off the flesh; discard. Chop the flesh into smallish pieces. When the potatoes are tender, use an immersion blender to coarsely puree the soup base (or coarsely process in several batches in a food processor or a loosely covered blender draped with a kitchen towel, then return to the pan). Add the remaining half of the broth, the reserved cubed potatoes and the chile pieces. Simmer 10 minutes. Meanwhile, fry the chorizo in a large skillet over medium heat, breaking up any lumps, until thoroughly cooked and well browned, about 12 minutes. Scoop onto a plate lined with paper towels to drain. Just before serving, stir the greens into the soup and let simmer until they are tender—2 to 4 minutes. Taste and season the soup with salt, usually about 1 1/2 teaspoons depending on the saltiness of your broth. Ladle into warm soup bowls, then sprinkle with a portion of the chorizo, cheese and cilantro. Serve right away. 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 Hotties! Green Chile and Jalapenos Sungolds Tomatoes Zucchini and/or Summer Squash PYO Herbs PYO Flowers Notes from the Farm This is the heart of the season... for anyone keeping score at home. Getting up and through Casco Days is a big deal, a big push. Casco Days is important to this community, it's important to us. I think there is something about Casco Days that reminds us all to take a pause and consider how lucky we are to be here... it's not always easy, there is always hurt and loss, but ultimately, this community does a pretty good job of taking care of each other and Casco Days represents that as much as anything. It's a still point in our turning world. And for us, it's a big push to get the seedlings grown and planted and tended and cultivated and to a place where we can hit that autopilot mode, and, as it turns out, Casco Days helps us with that too. Lots of people come around... old friends, new friends, friends of friends... there is a concentration of care and interest and festive energy that makes us have to jump up and get ready... Casco Day Weekend is intense for us... but what it really does is push us to our limits to get the farm in order to meet the needs of the community, and there is no second chance. So Sunday, Monday, Tuesday of this week, we were catching our breaths, holding on tight, but honestly, recognizing that we have made it to the heart of the season... the community did the heavy lifting by providing us with the motivation to hit that next level... and now we can ride it for the next 3 or 4, 4 or 5 weeks into the fall... and yes, Fall starts on September 1st... so get to the beach, read that book on the lawn, enjoy a little frisbee with your friends. August is for us... and the bill will come due soon enough. Recipes Apple-Fennel Guacamole 1 medium fennel bulb, stalks and fronds cut off 1 tablespoon olive oil Salt 1/2 medium apple (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces 2 tablespoons lime juice 3 ripe, medium-large avocados 1 generous teaspoons chopped fresh thyme leaves 1 large Green Chile, stemmed, seeded (if you wish) and finely chopped Heat the oven to 350 degrees. Cut the fennel bulb in half, then cut each half in 3 wedges. Lay them in a single layer in small baking dish, drizzle them with olive oil, measure in ¼ cup water, sprinkle with ½ teaspoon salt, cover with foil and slide into the oven. Bake until the fennel is tender, about 1 hour. Cool. Remove the fennel to a cutting board, pull off any exterior layers that seem fibrous, cut out and discard the pieces of core that hold each wedge together, then chop the remainder into tiny pieces—the tinier the better here. While the fennel is cooking, scoop the apple into a bowl, sprinkle it with the lime juice and toss to combine. Refrigerate until you’re ready to use it. Mash the avocado flesh in a large bowl: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado. Add the thyme, chopped green chile, apples (including all the lime juice) and half of the chopped fennel to the avocado, and stir to combine. (Refrigerate the remaining fennel to add to a salad or pasta dish.) Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until serving time. When you’re ready for the guacamole, scoop it into a serving dish and sprinkle with the cheese. Roasted Eggplant Salsa with Tomato, Red Onion, and Chipotle 1 pound (2 medium-large round or 4-5 plum) ripe tomatoes 1 medium red onion, cut into ½- inch-thick rounds 1 small (about ½ pound) eggplant 4 garlic cloves, unpeeled 2 canned chipotles en adobe, stems removed 1 tablespoon chipotle canning sauce About 1 tablespoon of chopped cilantro About 1 tablespoon of fresh lime juice Salt Light a charcoal fire and let the coals burn until they are covered with gray ash, or heat a gas grill to medium. Lay the tomatoes, red onion, eggplant and garlic on the grill grate (use a perforated grill pan to keep the garlic from falling into the fire). Grill the vegetables, turning occasionally, until they are softened and blotchy-black all over. Timing will depend on the heat of your grill, but plan about 15 minutes for the garlic and onion, a little longer for the tomatoes and probably 30 minutes for the eggplant (which will probably have collapsed on itself by this point). Set the vegetables aside and let cool. Peel the tomatoes (if you wish), chop them into roughly ¼-inch pieces and scoop them into a bowl. Chop the onion into ¼-inch pieces and add to the tomatoes. Cut the eggplant in half and scrape out the flesh (leaving the charred skin behind) and scoop it into a blender jar. Peel the garlic, roughly chop it and add to the eggplant along with the chipotle chiles and the canning sauce. Blend until nearly smooth. Add the eggplant mixture to the tomato and stir in as much cilantro and lime juice as you think the salsa needs. Season with salt—it usually needs about a teaspoon—and it’s ready to serve on practically anything grilled. Golden Eggplant Tortas 1 medium (about 1 pound) globe eggplant Salt About 1/3 cup flour 2 large eggs About 1 cup panko or other coarse bread crumbs About 1/2 cup vegetable oil 4 telera rolls French rolls or submarine sandwich rolls (about 6 inches long, 3 inches wide) About 1/2 cup fresh goat cheese About 3/4 cup Chipotle Salsa About 1 cup baby arugula A generous sprinkling of Mexican queso añejo or other garnishing cheese like Parmesan or Romano Cut and (if time permits) salt the eggplant. Lay the eggplant on the counter in front of you, stem pointing away, and cut a slice off each side about ½ inch in. Cut off the stem end. Cut what’s left lengthwise into 4 even slices—they will likely be about ½ inch wide. In order to reduce moisture and possible bitterness in the eggplant, if time permits, salt it for a few minutes before breading and frying. Sprinkle both sides of each slice with salt and let stand for about 20 minutes. Pat dry on paper towels. Bread and fry the eggplant. Set up the breading ingredients: spread the flour on a plate, crack the eggs in a wide, flat bowl and whisk in ½ teaspoon salt, spread the breadcrumbs on another plate. One at a time, dredge the eggplant slices on all sides with flour, dip all sides in the egg mixture, then lay in the breadcrumbs, pressing the crumbs all over the eggplant to coat it evenly. Lay the finished eggplant on a baking sheet in a single layer. Fry the eggplant and make the tortas. Pour the oil into a very large (12-inch) skillet and set over medium-high heat. (If you don’t have such a large skillet, you can fry the eggplant slices in a smaller skillet in batches.) While the oil is heating, turn on the oven to 300 degrees and slide in the teleras to crisp. When the oil is hot enough to make an edge of an eggplant slice sizzle sharply, carefully lay them into the hot oil in a single layer. Adjust the heat so that they fry vigorously, but don’t brown too quickly—it should take about 3 minutes to brown the bottom. Use a spatula to carefully flip them over and cook the other side to a rich golden, about another 3 minutes. Drain on paper towels. Slice open the crisp teleras, smear the goat cheese on the bottom, lay in the golden eggplant, spoon on a portion of the salsa, top with the arugula and queso añejo (if using), and set the top in place. You’re ready to eat. Tomato “Carpaccio” with Tomatillo Salad, Avocado and Fresh Herbs Dressing 3 garlic cloves, unpeeled 1/4 cup (lightly packed) cilantro leaves 2 1/2 tablespoons light vinegar (like cava or rice wine vinegar) 1/4 cup good-quality olive oil (or unrefined corn or peanut oil) Freshly ground black pepper, usually about 1/4 teaspoon, plus addition for the sliced tomatoes Salt Salad About 1 cup Thinly sliced red onion (preferably the long, skinny About 6 ounces tomatillos, (preferably the small purple tomatillos - about 6 of them), cut into eighths (about 1 cup) About 6 ounces cherry tomatoes (preferably a mixture of red and yellow - about a dozen), cut in halves or quarters 4 to 6 medium-size ripe heirloom tomatoes, cored and sliced 1/4-inch thick 1 medium-sized avocado, pitted, flesh scooped from the skin and diced into 1/2-inch pieces A generous tablespoon roughly chopped fresh herb (cilantro is an easy choice, but don't overlook basil, lemon balm, or anise hyssop - even arugula - or mixture of your favorites) In a small, ungreased skillet over medium heat, roast the unpeeled garlic, turning regularly, until soft and blotchy black in spots, 10 to 15 minutes. Cool until handleable, then peel off the paper skin. In a blender or food processor, combine the garlic, cilantro, vinegar, oil and pepper. Process until smooth, then taste and season with salt, usually about 1/2 teaspoon. In a medium bowl, combine the onion, tomatillos and cherry tomatoes with 3 tablespoons of dressing. Let stand while finishing the salad, stirring from time to time. On a very large platter, lay out the sliced tomatoes in as close to a single layer as possible. Just before serving, dot the tomatoes with the avocado and sprinkle with the herbs and fresh-ground pepper (I like the pepper pretty coarse for the tomatoes). Drizzle with the dressing, then pile the tomatillo salad in the center, and your impressive tomato salad is ready to serve. 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. |
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