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Vegetable List
Astro Arugula Mokum Carrots Romanesco Cauliflower Rainbow Chard Champion Collards Eggplant'o'rama Red Russian Kale Bell Peppers Hot Peppers Sungolds Tomatoes (probably) All The Winter Squash PYO Herbs, Flowers, & Husk Cherries Notes from the Farm And that's a wrap. It is amazing how fast a farm comes to a screeching halt here in Maine. Every year is a snowflake... it's so lame, but it's so true... I can't really measure a single season against another. Every year feels different, different crew vibes, different weather, different pests, different community engagement, different personal headspace... You can match some stuff; '09 and '23 had a similar rainout feel; '16 and '25 were both super dry; '23 & '25 crews seemed to have significant overlap... but really, it feels crazy trying to make patterns out of such a seemingly seasonally repetitive gig... they should line up, I should be able to learn, grow, apply and improve... but they don't, I don't... it's a little ridiculous. And here we sit, end of the trail... we didn't do everything we wanted to do, the food didn't grow how we wanted it to grow, we didn't get a single rainy day off, and it all seemed to work out perfectly fine... it usually does. The crew was amazing this year... inspirational. They grew, learned from each other, developed a culture, and stewarded the ever-living-bajeezus out of this farm. They did the heavy lifting, and it was so cool to watch the crew make this farm their own. You all were amazing this year... patient, supportive. We couldn't ask for better farm members. The season was a blast for us... a challenge, a hoot, and far too short. This is the kind of year that could stretch on until eternity... and I'm glad you were all here to be a part of it. Recipes Sausage Casserole With Cheesy Rice and Squash 2 delicata squash (2 pounds total), halved crosswise, seeded, and cut into 1/2-inch-thick rounds 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 ounces sweet Italian sausage, removed from casing, crumbled (1 cup) 1 medium onion, chopped (2 cups) 1 red or orange bell pepper, chopped (1 1/2 cups) 1 1/2 teaspoons dried italian seasoning 1/2 teaspoon red pepper flakes 1 14.5 ounce can fire roasted, diced tomatoes 3 cups cooked white rice 12 ounces low-moisture mozzarella, such as Polly-O, cut into small cubes (2 cups) Preheat oven; roast squash:Preheat oven to 400˚F. On a rimmed baking sheet, lightly drizzle squash with oil and season; spread into a single layer. Roast, flipping once, until tender and wrinkling at the edges, 40 to 45 minutes. Cook sausage and vegetables:Meanwhile, heat oil in a large ovenproof skillet, such as cast iron, over medium. Add sausage, onion, bell pepper, and 3/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and sausage is cooked through, 6 to 8 minutes. Add seasoning, stir in rice and tomatoes:Add Italian seasoning and pepper flakes; cook 1 minute. Stir in tomatoes and rice and continue cooking until heated through, about 2 minutes more. Fold in half squash and 2/3 of cheese; top with remaining squash and cheese:Remove from heat, gently fold in half of the squash and about 2/3 of the cheese. Top with remaining squash and cheese. Reduce oven temp and bake:Reduce oven to 350˚. Bake, uncovered, until cheese is melted and golden in a few places, 15 to 20 minutes. Let cool slightly, about 5 minutes, before serving. Honeynut Maple Pie 1 pie dough 2 tablespoons unbleached all-purpose flour, plus more for dusting 2 1/2 pounds Honeynut squash (2 to 3), peeled, halved, seeded, and cut into 1 1/2 inch cubes 6 tablespoons unsalted butter, melted 1 large egg, room temperature 1/3 cup plus 3 tablespoons pure maple syrup, divided 1/3 cup granulated sugar 3/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground clove 1/2 teaspoon kosher salt (we use Diamond Crystal) 1/4 cup plus 1 1/2 cups heavy whipping cream, divided 1 1/2 teaspoons baking powder Preheat oven; roll dough, fit to pie plate and crimp:Preheat oven to 375˚F. On a work surface lightly dusted with flour, roll out dough to an approximate 11-inch round. Transfer to a standard 9-inch pie dish. Trim edges with kitchen shears, leaving a 1-inch overhang. Fold and tuck overhang under so it’s flush with pie dish. Crimp edge of dough as desired or leave unadorned. Blind bake crust:Line dough with parchment and fill with pie weights or dry rice and beans. Bake until crust is dry and set on the bottom, 30 to 35 minutes. Remove pie weights and parchment and continue baking until crust is golden, 10 to 12 minutes more. Let cool completely. Steam squash; drain and cool:Meanwhile, bring one inch of water to a boil in a pot lined with a steamer basket. Add squash, cover, and steam until very tender, 17 to 20 minutes. Drain and let stand until cool enough to handle, about 5 minutes. Blend squash, then add butter, egg, some maple syrup, sugar, and spices:Transfer squash to a food processor and blend until smooth. Add flour, butter, egg, 1/3 cup maple syrup, sugar, nutmeg, clove, and salt; pulse to thoroughly combine. Whisk 1/4 cup cream with baking powder and add to filling:In a small bowl, whisk together 1/4 cup cream and the baking powder. Add cream mixture into squash mixture and pulse a few times until smooth. Reduce oven temperature and add filling to crust:Reduce oven to 350˚F. Pour filling into cooled crust, smoothing top with an offset spatula. Bake and cool:Bake until filling is puffed slightly and set at the edges but still slightly wobbly in the center, 45 to 50 minutes. Let cool completely on a wire rack. Whisk cream with maple syrup and serve with pie:In a bowl, whisk remaining 1 1/2 cups cream with remaining 3 tablespoons maple syrup to soft peaks. Serve with pie. Orecchiette With Butternut Squash and Sage Coarse salt 12 ounces orecchiette (or any pasta really...) 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.
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Vegetable List
Astro Arugula Mokum Carrots Romanesco Cauliflower Rainbow Chard Champion Collards Eggplant'o'rama Lacinato Kale Red Russian Kale Bell Peppers Hot Peppers Carla Rosa Potatoes Sungolds Tomatoes Some Kind of Zucchini and/or Summer Squash Butterkin Winter Squash Honeynut Winter Squash PYO Herbs, Flowers (last week), & Husk Cherries Notes from the Farm The fall of the year comes, without fanfare, every year... We see it coming. The corn is gone, the tomatoes start to slow down, the geese are in the field, there is more open land than planted land... long before we pumpkin spice ourselves into oblivion, we see the fall of the year coming. It is a lovely warning, working on a farm, getting the heads up notice from the plants... but the air is still summery, the nights and mornings are cool, but the lakes are still swimable. The notice we get from the farm is almost like a reminder for us to go and squeeze some of that summer out while we can, some of that summer we missed out on while we agricultured... Summer is exciting at first, we're not tired yet, there isn't much heavy lifting involved, but once it sets in it can be hard to do or think about anything but Farm... Farm is our entire personality. And like waking up from a dream, the season is almost over... somehow, someway, we made it to the end... or near the end... we are end adjacent... but aren't we always? Recipes Tomato and Brie Tart Unbleached all-purpose flour, for dusting 8 ounces puff pastry (or 1 sheet of a 17.3-ounce package), preferably all-butter 12 ounces mixed tomatoes, such as beefsteak and heirloom, cut into ¼-inch-thick rounds Kosher salt and freshly ground pepper 2 tablespoons Dijon mustard 4 ounces Brie, sliced ¼ inch thick 1 tablespoon capers, drained 1 teaspoon fresh thyme leaves, plus sprigs for serving, or 1/2 teaspoon dried thyme 1 tablespoon extra-virgin olive oil Heat oven; prep puff pastry, then chill: Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes. Salt and drain tomatoes: Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid). Let sit for 5 to 20 minutes. Score pastry, then add toppings; bake 15 minutes: Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil and season with salt and pepper, and bake 15 minutes. Reduce oven temperature; continue to bake: Reduce temperature to 375°F; continue baking until golden brown and cooked through, 25 to 35 minutes more. Top with thyme sprigs and serve: Tomato-Bread Soup ¼ cup extra-virgin olive oil, plus more for drizzling 1 large yellow onion, diced small (2 ½ cups) Coarse salt and ground pepper 2 garlic cloves, minced Red-pepper flakes (optional) 3 pounds very ripe tomatoes, cored and coarsely chopped 6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups) ¼ cup fresh basil leaves, torn if large In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes. Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper. To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves. Baked Eggs in Whole Roasted Tomatoes 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and ground black pepper 1 tablespoon fresh thyme leaves 2 cloves garlic, thinly sliced 6 large eggs Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes. Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more. Vegetable List
Some Kind of Cabbage Mokum Carrots Rainbow Chard Champion Collards Fairy Tale Eggplant Lacinato Kale Red Russian Kale Bell Peppers Hot Peppers Carla Rosa Potatoes Sungolds Tomatillos Tomatoes Some Kind of Zucchini and/or Summer Squash Delicata Winter Squash Butternut Winter Squash PYO Herbs, Flowers (last week), & Husk Cherries Notes from the Farm Change is an amazing thing... it gets me every time. The season feels like it's made up of a few different eternities... the greenhouse eternity; there is the planting and tending eternity; there is the early food but waiting for the main season crop eternity; the corn and heavy harvest eternity; and the cleanup eternity... whenever we're in a particular mode, it feels like that's the only thing that ever has been or ever will be... and that's not the reality, but feelings are real and experience has a way of beautifully warping space and time. Nearly all the food is out of the field at this point. We still have tons of tomatoes and peppers, greens and brassicas, but the corn is gone, the sunflowers are gone, the bulk of the fields are done... it all happened so quickly and so efficiently that I almost can't remember the eternities we've lived so far. And with an amazing crew, amazing magic is created. This crew this year is magic. I joke about being tired, and I am... I joke about my Give-An-Eff-O'Meter hovering around zero, and it is... but this year, like last year, like the year before, I don't feel burnt out... I'm exhausted, we earned it, but not burnt out... we're on an extremely fortunate winning streak these last three years. The farm seems to be becoming sentient and emotionally sustainable in a way I could only dream of... There were a lot of years that I wasn't sure this would happen... there were a lot of years where I needed a good 3 month break from farming to get myself psyched up enough to farm again... I don't feel that anymore... I feel like I want a nap, but the pressure of farming doesn't seem to be squeezing juice like it once did... and that's a good thing... probably.\ Recipes Syracuse Salt Potatoes (lobster potatoes) 2 pounds new potatoes ¾ cup fine salt 4 tablespoons butter, melted Gather the ingredients. Wash potatoes and set aside. Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop. While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes. Sausage Casserole With Cheesy Rice and Squash 2 delicata squash (2 pounds total), halved crosswise, seeded, and cut into 1/2-inch-thick rounds 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 ounces sweet Italian sausage, removed from casing, crumbled (1 cup) 1 medium onion, chopped (2 cups) 1 red or orange bell pepper, chopped (1 1/2 cups) 1 1/2 teaspoons dried italian seasoning 1/2 teaspoon red pepper flakes 1 14.5 ounce can fire roasted, diced tomatoes 3 cups cooked white rice 12 ounces low-moisture mozzarella, such as Polly-O, cut into small cubes (2 cups) Preheat oven; roast squash:Preheat oven to 400˚F. On a rimmed baking sheet, lightly drizzle squash with oil and season; spread into a single layer. Roast, flipping once, until tender and wrinkling at the edges, 40 to 45 minutes. Cook sausage and vegetables:Meanwhile, heat oil in a large ovenproof skillet, such as cast iron, over medium. Add sausage, onion, bell pepper, and 3/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and sausage is cooked through, 6 to 8 minutes. Add seasoning, stir in rice and tomatoes:Add Italian seasoning and pepper flakes; cook 1 minute. Stir in tomatoes and rice and continue cooking until heated through, about 2 minutes more. Fold in half squash and 2/3 of cheese; top with remaining squash and cheese:Remove from heat, gently fold in half of the squash and about 2/3 of the cheese. Top with remaining squash and cheese. Reduce oven temp and bake:Reduce oven to 350˚. Bake, uncovered, until cheese is melted and golden in a few places, 15 to 20 minutes. Let cool slightly, about 5 minutes, before serving. Squash and Chocolate Spice Cake With Cream Cheese Frosting For the Cake 1/3 cup vegetable oil, plus more for brushing 1 pound wedge Calabaza squash, peeled and seeded 1 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons five-spice powder 1 teaspoon kosher salt (we use Diamond Crystal) 3/4 cup plain Greek yogurt 2 large eggs 6 tablespoons unsalted butter, melted 1 cup granulated sugar 2 teaspoons pure vanilla paste or extract 4 ounces semi-sweet chocolate, coarsely chopped (3/4 cup) For the Frosting 4 ounces cream cheese, room temperature 1 stick unsalted butter, softened 1/2 cup confectioners sugar Preheat oven and prep pan:Preheat oven to 350˚F. Brush an 8-by-8-inch cake pan with oil, line bottom and two sides with parchment, leaving a 2-inch overhang on sides, and brush parchment with oil. Grate squash and squeeze to remove moisture:Coarsely grate the squash on the large holes of a box grater (you should have 3 cups). Wrap squash in a clean kitchen towel and squeeze to remove as much moisture as possible. Combine dry ingredients; mix wet ingredients together:In a large bowl, whisk together flour, baking powder, five-spice, and salt. In another bowl, whisk together yogurt, eggs, butter, oil, granulated sugar, and vanilla. . Add wet ingredients to dry; fold in squash and chocolate:Gently stir wet mixture into flour mixture just to combine but some bits of dry flour remain (do not overmix). Fold grated squash and chocolate into batter to evenly distribute. Transfer batter to pan and bake:Transfer to prepared pan and smooth top with an offset spatula. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Cool:Let cool in pan on a wire rack 15 minutes. Remove cake from pan using parchment overhangs and let cool completely on rack. Make frosting and spread on cake:In a bowl, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, beating until light and fluffy. Spread evenly over top of cake and cut into squares to serve. Vegetable List
Brussel's Sprouts Some Kind of Cabbage Mokum Carrots Rainbow Chard Champion Collards Eggplant'o'rama Lacinato Kale Red Russian Kale Muir Head Lettuce Ailsa Craig Sweet Onions Bell Peppers Hot Peppers Sungolds Tomatillos Tomatoes Some Kind of Zucchini and/or Summer Squash PYO Herbs, Flowers, & Husk Cherries Notes from the Farm There is little more we can do this season... we've done the thing. There are still some July planted crops waiting to come in, and most of the main season veggies are in full swing, but really, the cards are dealt and we're just playing out the hand. It's a great feeling when September comes. There is an amount of quiet relief, thoughtful reflection, in September. You see, we're still in it, we still remember the summer, the spring... When mid-October gets here, something happens, there's a great Etch-a-sketching of our minds and memories and we have to strain to remember what actually happened in that season... as if when the season is over, it gets filed with all the other seasons into long term memory of farm... a layered mess of experience, uncategorized joys and pain. But September is for the now... the what happened, the why, the oh-wells... The light hits differently in September... the mornings are slower (and darker)... the air feels less buffered. I welcome September and all it's nostalgic weight... maybe my 5th favorite month of the year... maybe. Recipes Brussels Sprouts with Bacon and Apple 3 slices bacon, cut into ½-inch pieces 4 pints Brussels sprouts, ends trimmed and halved Kosher salt and freshly ground pepper 1 apple, cored and cut into ¼-inch slices, each slice halved crosswise 2 teaspoons red-wine vinegar Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes. Toss vegetables with vinegar, and serve immediately. Cashew-Chickpea Salad With Cabbage Slaw Cashew-Chickpea Crunch 2 tablespoons creamy cashew butter, such as Fix & Fogg 1 tablespoon extra-virgin olive oil 1 tablespoon white or yellow miso 1 tablespoon reduced-sodium tamari 1 tablespoon finely grated fresh ginger (from a 1 ½-inch piece) 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry 1 cup raw cashews, coarsely chopped (5 ounces) 3 tablespoons sesame seeds Salad ¼ cup unseasoned rice vinegar 2 teaspoons finely grated fresh ginger (from a 1-inch piece) 2 tablespoons toasted sesame oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 5 cups finely shredded Savoy or red cabbage, or a combination 5 medium radishes (2 ounces), trimmed and julienned (¾ cup) ½ cup packed fresh cilantro leaves and thin stems, coarsely chopped 6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely. For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch. Swiss Chard Frittata Tomatoes 24 cherry tomatoes 2 cloves garlic, smashed 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme leaves ½ teaspoon light-brown sugar ¼ teaspoon coarse salt Frittata 18 large eggs Coarse salt and freshly ground black pepper 2 to 3 tablespoons extra-virgin olive oil 2 large white onions, halved and sliced crosswise into ¼-inch-thick slices 6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons ¾ cup cow's milk feta, crumbled Preheat oven; prepare tomatoes and roast:Preheat oven to 325°F. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside. Increase oven temperature; beat and season eggs:Increase oven temperature to 425°F, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside. Cook onions:In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Add chard stems, then leaves:Reduce heat to medium and add chard stems; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Add egg mixture and cook:Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes. Scatter tomatoes and feta over top; bake:Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes. Remove frittata from pan; slice and serve:Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature. Vegetable List
Oh Boy! Beets! Brussel's Sprouts Some Kind of Cabbage Napa Cabbage Mokum Carrots Veronica Cauliflower Rainbow Chard Champion Collards Eggplant'o'rama Lacinato Kale Muir Head Lettuce Ailsa Craig Sweet Onions Bell Peppers Hot Peppers Sungolds Tomatillos Tomatoes PYO Herbs, Flowers, & Husk Cherries Notes from the Farm At that's the end of summer... Was a weird one. A good one. A fun one... but weird as all get out. It was wet, it was hot, it continues to be dry. Some of our stalwart veggies never came... I've never prayed so hard for zucchini in my life... legitimately prayed. Some things came hard... we've never had such great sungolds... they're not cracking, so sweet, super productive and looking to be just about perfect for the fall of the year. And honestly, that's kinda the fun of it. I've talked about wrapping up my farming career essentially from my first season, and one day I will... one day I'll hit September and I feel like I'll know it's time... but I'm going to have to go out on a high note... a perfect season. We've been close to a perfect season once or twice. But we've never had a season that's felt totally right... and maybe we won't get there... maybe there isn't such a thing. I'm holding on though. You see, I don't think all this nonsense is about the journey, and I don't really think it's about the destination... I think it's something else... maybe when it folds back on itself into some kind of agricultural deja vu... but I might feel that already. Hard telling. Recipes Ravioli with Roasted Eggplant, Tomatoes, and Capers 1 pound eggplant 1 ¼ pounds cherry tomatoes 1 shallot, thinly sliced ⅓ cup extra-virgin olive oil Kosher salt and freshly ground pepper 12 ounces store-bought cheese ravioli or spinach ravioli (can be fresh or frozen) 2 tablespoons capers, drained 1 ½ ounces Parmigiano-Reggiano, grated (⅓ cup), plus more for serving 1 cup packed basil leaves, torn if large, plus more for serving Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes. Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil. Tomatoes with Lightly Whipped Cream ½ cup heavy cream Assorted tomatoes, such as cherry, heirloom, plum, or beefsteak Flaky sea salt Freshly ground pepper Fresh basil leaves Extra-virgin olive oil Lightly whip cream in a cold bowl until soft peaks form (it'll take about a minute). Cut larger tomatoes into thick slices; halve smaller ones or leave them whole. Arrange them on a platter with dollops of cream and season with flaky salt and pepper. Top with basil and a splash of oil to serve. Cherry Tomato Cobbler With Cheese Biscuit Crust For the filling ¼ cup extra-virgin olive oil 2 medium onions, thinly sliced 4 garlic cloves, thinly sliced 3 pounds cherry tomatoes 3 tablespoons all-purpose flour ¼ teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper For the biscuit topping 2 cups all-purpose flour 2 teaspoons baking powder Coarse salt 1 stick cold unsalted butter, cut into small pieces 1 cup grated Gruyere cheese (2 ¼ ounces), plus 1 tablespoon, for sprinkling 1 ½ cups heavy cream, plus more for brushing Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool. Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper. Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.) Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes. Vegetable List
Oh Boy! Beets! Napa Cabbage Red Cabbage Mokum Carrots Romanesco Cauliflower Rainbow Chard Champion Collards Cucumbers Eggplant'o'rama Lacinato Kale Muir Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Aji Amarillo Hot Peppers Serrano Hot Peppers Sungolds Tomatillos Tomatoes Patty Pan and Eight Ball Zucchini PYO Flowers PYO Herbs PYO Husk Cherries Notes from the Farm August really is the most fun time of the year on the farm. I mean, I love it here year round, but in August there's this crossover that happens... we're done planting, the food we have is the food we're going to have... there is only a minimal amount of stewardship needed at this point, the tomatoes are tied, the weeding is weeded.. we also haven't really started cleaning up just yet... all we do right now, starting in the Ides of August, is pick food. There is a mercy to mid-August. We're all exhausted, it's been a long season, and a great season, but there aren't enough hours in a day or days in a week to muscle in the rest needed to recover from the farm. And so here we are, bleary, not able to finish conversations or thoughts, sun burnt, dust driven, just loving the life of the farm in August... It's all the tomatoes, all the corn, it's all the eggplant and all the peppers... its cauliflower and carrots, it's all the flowers and faces of the people who stroll in and out through the days. It's not just the mercy of August, it's the sweetness... and it's only here for a minute... but I'm forever grateful that, every year, we get a taste of August on a Maine farm... it's high on the great list of reasons why farming is worth all the work. Recipes Taco Truck-Style Guacamole 2 ripe but firm avocados 2 cups chopped tomatillos ¼ cup chopped white onion ¼ cup chopped jalapeno ½ cup chopped fresh cilantro Kosher salt and freshly ground pepper Peel, pit, and chop the avocados. In a food processor, combine avocados, tomatillos, onion, jalapeño, cilantro, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 cup water. Puree until smooth. Serve immediately or refrigerate. Stored in an airtight container, this guacamole will stay fresh for up to three days. The acid from the tomatillos will help to preserve the bright green color. For a spicier condiment, leave the ribs and seeds in the jalapeño or swap in a serrano chile instead. For more tanginess, add a splash of lime juice when pureeing the mixture. You can also add a clove of garlic for a more complex flavor. Avocado-and-Boursin Sandwiches 1 carrot, peeled 1 cup shredded red cabbage (from ¼ head) 1 teaspoon fresh lemon juice 1 teaspoon extra virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 slices pumpernickel bread, lightly toasted 5 ounces Boursin, room temperature ½ English cucumber, thinly sliced into rounds (about 1 cup) 2 ripe but firm avocados, peeled, pitted, and sliced 1 cup pea shoots or sprouts Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper. Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve. Kale Slaw With Red Cabbage and Carrots 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 teaspoon apple-cider vinegar Coarse salt and pepper 3 cups mixed shredded kale and red cabbage 1 carrot, peeled and julienned ¼ cup fresh parsley leaves 2 tablespoons diced red onion 2 tablespoons sunflower seeds 2 tablespoons pumpkin seeds 2 tablespoons hemp seeds In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper. In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds. Save a pinch of each type of seed for sprinkling on top as a garnish. Season with salt and pepper, drizzle with dressing, and toss to coat. Vegetable List
OH Boy! Beets! Napa Cabbage Savoy Cabbage Swiss Chard Cucumbers Eggplants! Lacinato Kale Lincoln Leeks Muir Head Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Hatch Green Chile Peppers Serrano Peppers Ride The Red Bull Radishes Sundgolds Tomatoes PYO Herbs PYO Flowers Notes from the Farm It's been a bit steamy... the grass is a little crispy... the plants are a little wilty... and there doesn't seem to be a rainy stretch in the works. I don't wish for one set of weather or another. I don't wish for a diversity of weather... I don't really think about weather at all. I can't control the weather, and so weather doesn't bother me. We can irrigate when it's dry, we can manage disease when it's wet, we can eat popsicles when it's hot... to be honest, I like not knowing what weather is ahead, because it's more fun reacting that it is dreading. I love the guessing and responding that is involved with farming... I mean, that's all of life I suppose, but I particularly love the challenge of trying to manifest food. Sometimes this whole farming thing feels a lot like one of those cooking shows where they reveal a half dozen incongruous ingredients and then you have to make a meal... but the ingredients are the uncontrollables: weather, farmer moral, customer interest, cost of production, health. Generally, we can farm... we can make food. And maybe I'm a little broken, but I feel like if it weren't for the uncontrollables, I'd enjoy farming way less. I love the challenge of a season. I love the adversity of navigating weather. I love balancing people in the ecosystem of our farm. I like not having advanced warning, and I love the uncertainty... I love this year long time-lapse puzzle... it never looks like it says it would on the box, and I wouldn't have it any other way. Recipes Cabbages Explained (ripped straight from Martha Stewart) Red Cabbage Ranging from red to purple, this head cabbage has a stronger flavor than green and can be eaten cooked or raw, adding texture and snap to dishes. Crunch is a big benefit of cabbage, especially when diced; even shredded, it has great crunch. Raw, it is great for coleslaw and salads—hearty enough to be dressed ahead of serving. Cooked, it is a traditional element of German cooking, commonly braised or roasted. In coleslaw, it adds beautiful color, and in salads, it complements more mild greens like Romaine and iceberg lettuces. Try it shredded in a slaw with ginger vinaigrette, braised with onions and apples, or simply sauteed. Green Cabbage A common variety, green cabbage has densely packed green leaves that grow lighter towards the center. Though not as robust as red cabbage, it's equally adaptable, and can be consumed raw, or cooked. Eaten most commonly in Eastern European cuisine, green cabbage can be sautéed, braised, roasted, added to soups and stews, and steamed. Green cabbage is excellent diced in chopped salads, shredded as a topper for fish tacos, and as a complement to shredded carrots in a classic coleslaw. Added to stews, or soups like classic minestrone and kapusniak (Polish cabbage-and-bacon soup), it becomes tender, with a subtle sweetness. Another way to enjoy its texture and flavor, is to quarter the cabbage, brush the hunks with cooking oil, sprinkle on salt and pepper, and grill for 8-10 minutes per side. Savoy Cabbage With its loose layers of frilly leaves, this thick-ribbed head cabbage, also called curly cabbage, stands apart from its tightly packed relations. Sliced raw into salads, it has a slightly peppery flavor. Stir-fried, stuffed, or braised, its mild, sweet undertones take center stage. Savoy cabbage's nutty flavor pairs well with bacon, and lends itself to two updated old recipes, stuffed cabbage and slow-cooker corned beef and cabbage. When braised, its delicate leaves turn buttery; roasted, its edges become caramelized. Remove the thick ribs from the outer leaves, then core the cabbage before cooking. Napa Cabbage Oblong, with wrinkled leaves and a mild flavor, napa cabbage is an outlier. While not technically a cabbage (Brassica oleracea) like traditional cabbage, napa cabbage (Brassica rapa, also known as Chinese cabbage or white cabbage) is more closely related to bok choy. We use Napa like lettuce! It's as good, or better, than lettuce. Napa is like a flavorful iceberg! Frequently fermented, napa cabbage, says Davies, can also be used raw in salads and wraps, cooked in soup, or simply steamed. Try it pickled, for a refreshing take on sauerkraut, in a chicken, edamame, and noodle stir-fry (Napa cabbage complements many Asian dishes), or with gochujang for a traditional Korean kimchi. 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. How to Eat Hatch Chiles Many of the flavors found in Southwestern cooking are inspired by the cuisines found south of the border—and offer a great direction for eating these delicious peppers. Hatch chiles work beautifully in dishes like enchiladas, chile rellenos, and huevos rancheros, adding a subtle but different flavor than you’d get from jalapeño or serrano chiles. Quick breads like cornbread and flaky biscuits can only be improved by adding a few tablespoons of diced hatch chiles—especially if you stir some sharp grated cheddar into the batter. Serve diced roasted chiles with other condiments for burgers and hot dogs, or mix some of the chiles into the ground meat mixture before grilling. Hatch chiles love to share the stage with corn; add them to your favorite corn dishes—we love them in our Hatch Chile Corn Pudding. Add some to scrambled eggs with cheese and eat with tortillas for the perfect breakfast tacos. Stir some into rice with fresh cilantro and lime juice—burrito bowls will never be the same. Instead of using poblanos or jalapeños, turn the roasted chiles into homemade green salsa. Add a few spoonfuls of diced chiles to pesto to add a touch of heat—it's great drizzled over chicken or shrimp kebabs. Mix with softened butter to make a spreadable compound butter for other seasonal vegetables, such as corn, zucchini, eggplant, and tomatoes. Finally, anywhere you’d use everyday canned chiles, you can use hatch chiles. Reach for a jar of roasted hatch chiles when making creamy queso, nachos, tortilla soup, or pork stew. Vegetable List
Oh Boy! Beets! Booya Broccoli Napa Cabbage Collard Greens Cucumbers Eggplants of Some Kind Lincoln Leeks Muir Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Bell Peppers Corvair Shallots Sungolds Tomatoes PYO Herbs PYO Flowers Notes from the Farm The thing about running a farm here in Maine, is that it helps me feel the seasons... not just the climate, but he social seasons. We are so fortunate to have the support of this community. I feel like we've done our best to show we're trying, and I feel like this community has been more that gracious as we've learned, grown, and gotten a little better at all this nonsense ... There is a seasonality to the people, just as there is to the birds, just as there is to the trees... and not just folks who come and go, but also for folks who are here year round. There is an openness to the summer, a communal nostalgia to the fall of the year, a general social hibernation in the winter and a hopefulness to the spring... and we feel it here at the farm. Each social season has it's benefits, and takes it's own toll... and without getting too deep in the weeds, I'd say, I love them all for their spirit, and I wouldn't mind a slightly more balanced dynamic. Openness, Nostalgia, Hibernation, Hopefulness... these are core behaviors, core impulses, at the Hancock Family Farm... balance is not one of those behaviors... but it is an impulse. In the past 20 years, I've seen myself ramp up in work ethic, and lose all sense of balance... and I don't hate it. At the same time, slowly, as we've become more established, I've transitioned from asking too much from our farmers' bodies and time, to asking more of their minds. Farmers here used to work more side by side with me, I needed them, to physically just be by my side... and slowly, as we built the thing, I found that the best thing I could do is not ask too much of their time, and ask more of their minds, harness their passion, their creativity... I think, as I've seen a generation of farmers pass through our doors, I've learned that I don't need to scare them in order for them to become successful farmers... I can offer them balance, and a place to experiment, to use their minds, to solve problems, to hone skills... and when they go off and start their own operations, they'll inevitably work brutal hours and experience the social whiplash of the season, but it'll be on their terms, at their hands, with their choices... Turns out I never needed to scare them straight at all... life is scary enough as it is... and a safe, balanced start to a farm career is the least I can provide... I just feel bad for the first decade (plus) of farmers who passed through before I figured that out. Recipes 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. Coconut-Ginger Collards 1 tablespoon minced fresh ginger 3 tablespoons finely chopped shallot (from 1 small) 1 large bunch collard greens, stemmed and sliced (about 6 cups) ¾ cup full-fat unsweetened coconut milk 1 can (15 ounces) chickpeas, rinsed and drained Finely grated zest and juice of 1 lime Fresh cilantro, toasted coconut, and steamed rice, for serving Lime wedges, for serving Add 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute. Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges. How to Eat Cooked Beets (stolen straight from Martha Stewart) Most of us are most familiar with cooked beets. Maybe you’ve enjoyed a simple salad of cooked beets, a bowl of borscht, or seen the packaged boiled beets in the produce aisle at the grocery store. There are many different ways to cook them—some you’re probably familiar with, and others may be a pleasant surprise. Roasted Beets are naturally quite sweet, so they pair well with ingredients that enhance that sweetness. One of the easiest and most delicious ways to eat beets is to peel and chop them, then simply roast them in the oven seasoned with olive oil, salt, and pepper. They're even better dressed with a sweet, acidic dressing made with red wine vinegar, orange juice, and honey after roasting. Roasted beets tossed with crumbled blue cheese and buttery toasted walnuts are a classic, as is pairing them with goat cheese. Turn those roasted beets into a whole other dish by adding them to a vibrant green salad. You can also roast beets underneath a chicken or beef rib roast, just like you would with potatoes. The vegetables will soak up the flavors from the pan drippings, making them even tastier Roasting Whole Beets: You can roast whole beets like you would do with baked potatoes. Drizzle them with olive oil and season with salt and pepper, then wrap them tightly in foil. Roast at 400 degrees Fahrenheit for about 1 hour, depending on the size of the beet. Once fork-tender, let them cool for a few minutes and you should be able to slip the skins right off. Steamed Steaming beets is easy and mess-free—and they come out super flavorful every time. The beets take a steam bath in salted water, which permeates every inch of the vegetable. It works well whether you use cubes, wedges, or rounds. You can use them most of the same ways you’d use roasted beets, but the soft flesh can also be mashed and blended into other recipes. How to Use Steamed Beets: In soups like borscht, gazpacho, or our all-time favorite–a creamy concoction made with lots of fresh ginger. For homemade dips, like this one with smooth tahini or this vibrant muhammara made with walnuts, garlic, and pomegranate molasses. Make prepared horseradish with steamed beets. Blitz them in the food processor with fresh horseradish, sugar, salt, and vinegar, and you’ve made your own condiment for shrimp cocktail and more. Steamed or boiled beets can even be used for sweet recipes. When blended, they bring out the cocoa flavor in chocolate cake. They can also add a subtle sweetness and fun pink color to smoothies. Baked The next time you’re craving something crunchy, we recommend crispy beet chips. Slice peeled beets ultra-thin (a mandoline is a great tool for this task) and bake them with a drizzle of oil. They’re a healthy snack, and you can polish off a whole tray and feel good about it. Seared You might not have tried this technique with beets; it is a little out of the ordinary, but it’s also a delicious and unique way to prepare them. When cut into pucks and seared in a hot pan, beets develop a crisp, golden brown crust while their interiors remain tender and soft. Their bright red color and meaty texture might have you thinking you’re cutting into a fillet steak. Pickled The sweet, earthy flavor of beets is a great partner for acidic ingredients—and pickled beets are perfect for cheese and charcuterie platters—as well as for snacking. Follow a more traditional method or brine wedges or whole baby beets with flavorings like coriander seeds, ginger, orange peel, and habanero pepper. Opt for a quick pickle. Candied Yes, beets are naturally sweet, so playing up their sugary flavors makes sense. Candied beets are made using a similar technique to that for beet chips. The paper-thin slices are simmered in a sugar syrup and then baked in the oven at a low temperature until dried and crisp. They come out just as sweet as candied carrots, and make a fun decoration for cakes, cupcakes, and pavlovas. How to Eat Raw Beets Get some color and crunch by eating beets raw. Julienned Hone your knife skins and cut raw, peeled beets into thin matchsticks. Use them in a salad alongside other crunchy fruits and vegetables, such as carrots, jicama, or celery root. Julienned beets also add a nice earthy element to crunchy coleslaw—use a combination of red and gold beets for more color. Shredded Use the large holes on a box grater to shred raw beets. The smaller pieces provide a touch of crunch, but they’re small enough that you don’t have to work too hard to chew. It’s a lot like eating a raw shredded carrot salad. Another bonus: Shredded beet salads can be made a day or two ahead and enjoyed as a side dish throughout the week. They’re great tossed with: Rice vinegar, lime juice, and fresh herbs. Lemon juice, honey, and lots of spices like cumin, coriander, and cinnamon. Juiced Raw beets can be juiced just like any other fruit or vegetable. Our favorite way to enjoy beet juice is mixed with fruit juices, such as apple and lemon to get a nice balance of flavors. Vegetable List
Oh Boy! Beets! Napa Cabbage Swiss Chard Raquel Sweet Corn Cucumbers Fairy Tale Eggplant Kossak Kohlrabi Muir Head Lettuce New Red Fire Lettuce Serrano Peppers Ailsa Craig Sweet Onions Radicchio Corvair Shallots Sungolds PYO Herbs PYO Flowers Notes from the Farm It can be an adjustment putting veggies at the center of the meal... I mean, we eat around pasta and rice, beans and bread. And I love those things, but ultimately, they are in essence, fillers... albeit really good fillers. But faced with a fridge of veggies and a commitment to fillers, eating the share can be overwhelming... sometimes it can feel overwhelming... well, maybe not overwhelming, but maybe like a little bit of a challenge. Napa Cabbage is my favorite lettuce... I eat it like lettuce. Cut thin, dressed elegantly, maybe with some grilled fish, blacken chicken or seared beets... it's hard to beat. Don't think of Napa like a cabbage, think of it like a lettuce. I will die on the fennel hill. There is no dish that is not made better by adding sauteed fennel. With some oil or butter, cooked on low with a lid, stirring occasionally, it's absolutely the best. Start there, let the fennel soften and caramelize, add some onion or shallot.... and plate it. It is delicious on it's own and I have never met a person who when faced with plated soft sauteed fennel didn't become a convert. Green, Red & Savoy cabbage aren't just for slaw... cut it into rounds and grill it, bake it, broil it until it becomes crispy and tender. Cabbage loves fire and salt. Help it love fire and salt. Cucumbers, diced fine, bring freshness and life to salsas. Refrigerate your corn and don't husk it until you're ready to cook it... and for the love of everything holy, don't boil it... boiling corn strips the sugars. Steam it if you have to, roasting or grilling is better (husks on or off), cut and seared it great... or if you have to, and I offer this cooking advice while rolling in my future grave, microwave it... do anything but boil it. Let the sauces be the fillers... let the proteins of choice be the fillers... let the vegetables shine. I mean, if you're eating good, fresh veggies, you can eat a ton of them and still feel great! Crush a whole head of lettuce for lunch. Piehole a kohlrabi like an apple. Steam a beet and make a thin sliced beet carpaccio. You can eat locally year round in Maine... a lot like you can swim year round in Maine... Honestly, now that I think about it, swimming and eating locally in Maine are exactly the same experience... yes, it's empowering and exciting swimming/eating locally in January, but it's a type 2 kind of fun. Summer though, summer is lovely, and easy, and comforting... lean into summer, ditch the filler, and enjoy the ease of the experience. Recipes Beet Carpaccio with Mint Vinaigrette 6 2-inch beets, trimmed, as evenly sized as possible 2 ounces soft fresh goat cheese, or more to taste sea salt and freshly ground black pepper to taste ⅓ cup rice vinegar ¼ cup chopped fresh mint ¼ cup olive oil 1 teaspoon white sugar Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes. Don't peel the beets. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese – you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper. Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets. Serrano Corn Pudding Corn cut off 6 cobs (4 cups) 1 teaspoon coarse salt 3 scallions, thinly sliced 2 Serrano Chiles, diced 3 tablespoons all-purpose flour 2 cups grated Monterey Jack cheese (6 ounces), divided 5 large eggs, room temperature ⅔ cup heavy cream ½ stick unsalted butter Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture. Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving. Roasted Radicchio 1 medium head radicchio, quartered lengthwise ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper ¼ cup balsamic vinegar 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter. Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings. Vegetable List
Oh Boy! Beets! Gonzales Cabbage Napa Cabbage Some Cucumbers Mediterranean Eggplant Orion Fennel Kossak Kohlrabi Muir Head Lettuce New Red Fire Lettuce Ailsa Craig Sweet Onions Virtus Radicchio PYO Herbs PYO Flowers Notes from the Farm Here we go... the food is in. Essentially everything we grow is connected to some part of my farming past... threads bound to my heart. There was a time when I was just picking varieties out of a hat, farming with my eyes, because, well, I didn't know any better, or any more, or any other way of doing it. But farming is inherently social, it's a culture, an agriculture, and I find more warmth in our totemistic approach than by just chasing the hip-vegetable vanguard. I grow Napa for Tom Earle, a cornerstone farm mentor, equal parts Wendell Barryian stoic and second wave Back to the Lander. I remember the conversation vividly as if 20 years hadn't passed... him, lean and cross-legged, looking at my records from the previous year, and seeing the gap that could be filled by Napa Cabbage. Evan Grant is my best friend, when I first was getting to know him 3 decades ago, he had a block print shirt of a beet that said “OH, Boy! Beets”... I'd grow beets without that connection, but I grow them for him, and I think of him anytime we are handling the beets. I grow Okra and Collards for Earle Sassar, I grow Mediterranean (Turkish) Eggplant for Courtney, I grow Corn for Johnny Pease, I grow Broccoli for Matt Derose, I grow Silver Surfer Cukes for Marly Davies, I grow Head Lettuce for Bruce and Don, I grow Kohlrabi for Terry, I grow Tomatillos for Chip and Marian, I grow Husk Cherries for the Sparks Family... and on and on. I grow Sunflowers for my ex-wife. Gina loved the Sunflowers, I think it was the only thing she really loved about farming... and while there is no love loss, and both of us are happier and healthier now, we did have a few magical moments, and I grow Sunflowers to honor those moments and her... and growing Sunflowers for Gina makes me happy. In the morning at the kitchen sink, or on the tractor, or taking stock of the fields after dinner, I can kind of lose myself... I daydream with the farm... fiddle with my memories, remember the loves of my life and the people who I've connected with through food... it's not just food, or a job, or whatever... it's kinda this living, pulsing, ever unfolding record of my life... it's all of all the days, tethered to my heart. And it can be hard to tell, depending on the day, if the farm is a constant choral celebration of connection, or a haunted house of my own creation... and I'm not sure it matters, I love it either way. Recipes Napa Cabbage Slaw 8 cups very thinly sliced Napa cabbage (from 1 medium head) 1 beet, shredded 1 tablespoon sugar ¼ cup rice vinegar 1 ½ teaspoons toasted sesame oil 2 tablespoons soy sauce ½ cup fresh mint leaves, torn if large In a large bowl, toss together cabbage and beets. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves. Tricolor-Salad Pizza 6 tablespoons extra-virgin olive oil 1 Pizza Dough Kosher salt and freshly ground pepper 8 ounces fresh salted mozzarella, thinly sliced 10 ounces cherry tomatoes, halved (2 cups) Parmigiano-Reggiano, finely grated, for sprinkling 1 tablespoon white-wine vinegar ½ teaspoon dried oregano 1 cup very thinly sliced fennel (from 1 bulb) 1 cup thinly sliced radicchio 4 cups finely cut, loosely packed Napa Cabbage Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and Napa to evenly coat. Top pizza with salad; serve immediately with more Parmigiano. Roasted-Eggplant Dip with Greek Yogurt 2 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. |
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