Vegetable List Mokum Carrots Cucumbers Beatrice Eggplant Iceberg Sweet Onion Bell Peppers New Mexican Green Chiles San Marzano Tomatoes Sungolds Tomatoes Some Kind Of Zucchini and/or Summer Squash Notes from the Farm What a summer... I know it's not fall yet, but our summer members are leaving us today, and really, the passing of the summer members might as well mark the passing of the warm months. Predictability and routine are not my favorite things, they are helpful when I'm sleep deprived, but I prefer surprise. This summer was surprising... I was surprised by the weather, the crew, the work, the varieties of veggies... I spent the summer tickled by all the new and surprising elements of our year... now, it's a nuanced kind of surprise... I mean, from the outside, it may have looked or tasted like any other year... but for me, each season, especially this year, is totally different... like comparing oranges and brontosauruses. Time is so warped by this point in the season, I couldn't really tell you what happened, but I can tell you how it felt. And it felt good... hot and productive, then wet and fecund, and now simply bountiful... I'm not sure yet what the fall of the year will bring... we'ven't even got the squash in yet... man... But thank you to you folks who have been with us to this point and are moving on, and we hope you have a great winter, and we hope to see you again next year! Recipes Penne alla Norma 1 pound penne rigate Coarse salt and ground pepper 4 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 large eggplant, cut into 3/4-inch chunks 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks 2 tablespoons tomato paste 1/2 cup torn fresh basil, plus more for garnish 3/4 cup ricotta cheese Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon). Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil. Eggplant Caponata Crostini 2 tablespoons olive oil, plus more for grilling 1 large onion, finely chopped 2 tablespoons golden raisins 2 tablespoons pine nuts 2 garlic cloves, thinly sliced 1/4 to 1/2 teaspoon crushed red-pepper flakes 1/2 cup tomato paste 1 teaspoon unsweetened cocoa powder 2 tablespoons sugar, plus more if needed 1 small eggplant, cut into 1/2-inch cubes 1/3 cup white-wine vinegar Coarse salt 8 1/4-inch-thick diagonal slices baguette Fresh basil leaves, for garnish In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired. Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side. Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing. Baked-Eggplant Parmesan Extra-virgin olive oil, for brushing 2 large eggs 3/4 cup plain dry breadcrumbs 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping 1 teaspoon dried oregano 1/2 teaspoon dried basil Kosher salt and freshly ground pepper 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce 1 1/2 cups shredded mozzarella Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
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Vegetable List
Mixed Beets Brussels Sprouts Romanesco Caulifower Early Queen Corn Cucumbers Iceberg Sweet Onions Flat Leaf Italian Parsley Mini Bell Peppers Sungolds Tomatoes Zucchini Notes from the Farm Just like Climate Change doesn't always mean that it's getting evenly hotter at all times, it's been easier for me to understand Climate Change as Climate Weirding, things are just weirder, typically not in good ways... In farming Season Extension doesn't mean that the season is evenly stretched out over the year, Season Extension is more like Season Weirding. Folks have been trying to stretch out the growing season for hundreds, if not thousands of years... irrigation is ultimately a season extension technology, the French started using the Cloche (worth a quick image search) as mini-individual greenhouses hundreds of years ago, the frst true greenhouses have histories that trace back 2000 years to Rome and the frst modern greenhouses started popping up in the 1800s. These are all mechanical season extension techniques... but they're not the only ones. People have been trying to stretch out the growing season with genetic techniques too... plant breeding is one of the oldest jobs turned hobbies turned political frestorm turned art-forms. Folks have been honing varietal diversity since the beginning of agriculture... carefully selecting plants (seeds) that have desired genes, whether they be color, favor, size, disease resistance, storage abilities or season length. The next step was hybridizing, or mixing two different parent plants to form one desired plant... give it that hybrid vigor... and on and on to the modern cultural conversation about genetically modifying crops in labs. The point being, we've tooled with crops enough over time to open up the possibility of non-historic season presentation... or more simply put, an unfamiliar growing yearly timeline. We can get anything we want at the grocery store, any day of the year... but that wasn't always the way... when I was a boy... But the understanding of New England home garden seasons, of which, parenthetically, we at the HFF essentially are a large version there of, is fairly conservative... First radishes, then (sort of in order) peas, lettuce, carrots, beets, green beans, summer squash, cucumbers, green peppers, tomatoes, on to cabbage, broccoli, potatoes, corn, then winter squash and so on and on... With Season Extension techniques, mechanical and genetic, the growing season has been shaken up... we can get eggplant before radishes, Brussels sprouts in mid-August, tomatoes well into October, broccoli before peas, peas after tomatoes... The point being, season extension techniques have changed our garden culture, our agriculture. They haven't changed us as severely as the advent of the computer phone or reality TV, but they have changed us, and signifcantly, because food, raw food is as close to non-human nature as most of us get most days... vegetables are one of our closest connections to the natural world, and it's signifcant, and it's changing, and it's worth noting... and it defnitely is weird, as a Mainer, to consider eating Brussels sprouts when it's 90 and I haven't unpacked the sweaters yet... it's not bad, but it is weird... Recipes Cardamom-Roasted Caulifower 1/3 cup extra-virgin olive oil, plus more for baking dish 3 green cardamom pods 3 dried red chiles (optional) 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon whole peppercorns 1 head cauliflower (2 1/2 to 3 pounds), cored and cut into medium florets 1 medium red onion, halved and thinly sliced Coarse salt Preheat oven to 425 degrees. Brush a 9-by-13-inch baking dish or other large gratin dish with olive oil and set aside. In a coffee grinder or small food processor, grind together cardamom pods, chiles, coriander, cumin, and whole peppercorns until fine. Mix the spices with oil in a large bowl. Add cauliflower and onion; toss to coat. Transfer vegetables to prepared baking dish and roast until tender, about 1 hour, stirring every 20 minutes. Season with salt and serve immediately. Caramelized Brussels Sprouts with Lemon 12 ounces Brussels sprouts, halved lengthwise, or quartered if large Coarse salt and ground pepper 2 tablespoons olive oil 1 tablespoon fresh lemon juice, plus lemon wedges, for serving In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done). Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges. Shredded Brussels Sprouts with Bacon 1 pound brussels sprouts 3 slices bacon 1 cup water Coarse salt and ground pepper Cider vinegar, optional Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside. In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain. Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry). To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired. Vegetable List Conehead Cabbage Romanesco Caulifower Cucumborama Fairy Tale Eggplant Lacinato Kale Pint 'o' Peas Bell Peppers Aji Amarillo Hot Pepper Iceberg Onions Sungolds Tomatoes Zucchini Notes from the Farm We are consistently inconsistent... and I've come to embrace that. I am an inconsistent farmer, inconsistent community member, inconsistently involved parent, inconsistent partner... and I don't blame it on anything or anyone, but I defnitely can explain it. Seasons, seasonal weather, seasonal day length, seasonally based work... it's the seasons that most greatly explain my inconsistencies. In summer, I can be up, have coffee and breakfast, work a couple hours and be back in the house before anyone else it stirring... in winter, I'm lucky to make it to the bus stop to see my kids off, and when I do, it's often in outfts that don't do them any social favors. It's a yearly mania cycle that I've come to embrace... go hard when I go hard, go light when I go light... and don't mix the two. It can be hard to ramp up in the spring, to get into farming form... and even harder to settle down in the fall of the year, let my adrenal glands come back from the brink of exploding. And that seasonal cycle defnitely carries over to the function of the farm... the food that's available, the food we choose to favor... the farm is a great wagon being rocketed off into the stars by the intensity of our enthusiasm. The hyper-exhausted, pure joy enthusiasm, we power this farm ship with has a way of tunneling our vision... in such a way that we can be surprised by our own well laid plans... Take the Conehead Cabbage... I forgot we even planted it... but what do you know, we did, and it's cooler than I remembered. We forgot to check on the Romanesco Caulifower... just didn't look at it for a month or so... and what do you know... it's amazing, producing better than we could have hoped. In a lot of ways, we're super terrible farmers... we don't keep good records, make decisions based on emotion, grow food no one is asking for... we don't take this all that seriously... but we're having fun, and we're getting some food, and we're surprising ourselves, and we can rely on the comfort of our inconsistencies to carry us through to the next week. Recipes Roasted Cabbage Wedges 1 tablespoon plus 2 more tablespoons extra-virgin olive oil 1 medium head green cabbage, cut into 1-inch-thick rounds Coarse salt and ground pepper 1 teaspoon caraway or fennel seeds Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes. Pan-Roasted Romanesco Caulifower with Peas 2 tablespoons extra-virgin olive oil 2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem Coarse salt and freshly ground pepper 2 tablespoons fresh lemon juice 1 cup edible pod peas, roughly chopped. Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes. Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately. Cucumber Lemonade 2 cucumbers, cut into chunks 1 quart homemade or store-bought lemonade Puree cucumbers with 1/2 cup water in a blender. Strain through a fine-mesh sieve; discard solids. Combine cucumber juice and lemonade. Serve over ice. Zucchini, Bell Pepper, and Curry Paste 1 tablespoon extra-virgin olive oil 1 large zucchini, sliced 1/3 inch thick on the bias 1 bell pepper, sliced into 1/2-inch-thick strips 2 teaspoons Indian curry paste 1/2 teaspoon coarse salt Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature. Vegetable List
Boro Beets Orion Fennel Lacinato Kale Kossak Kohlrabi New Red Fire Head Lettuce Bell Pepper Ring The Red Bell Radishes One Measly Zucchini Notes from the Farm This is my 16th year running a farm, and 17th year farming... it's not a lifetime of work, but it's been a good chunk of my life to this point. In the 16 years, the farms have all been in the same kind of mold... They've grown and shrunk in size, and changed marketing philosophies, but ultimately they've all been small organic mixed vegetable operations marketing through a CSA, Farmers' Markets, Wholesale and a Farmstand. Out of the gate somehow talked my way into a farm manager job in South Tamworth New Hampshire. I'd only worked on a farm one season, the year before, and all I'd been trusted to do was hoe... I had to learn by watching the rest of the crew and the farmers... but despite my total lack of experience and knowhow, the good people at the Community School trusted me to run the adjacent 4 acre farm operation... Mixed organic veggies, a good sized CSA, new farmers' market, a farmstand and some wholesale. I worked there for a few years, and then Gina and I started Alma Farm in Porter. We modeled Alma Farm after the Community School Farm... and some of the CSA members and Wholesale accounts followed us. We started small, with a greenhouse, watering can and the Ford 4100... and over 7 years, built it up to a more than serviceable operation, with multiple fields, healthy farmer networks, and a diversified marketing strategy that included a pretty hefty (for our size) pig and beef operation. In the fall of 2014, over in Casco, visiting my folks, we happen to just swing by the Frank Farm (now our farm) to give it a look... not for sale, but not being lived in, and after just a little talking, we struck a deal with the owner and moved our farm from Porter to Casco, and changed our name to the Hancock Family Farm. The first year or two here in Casco were all about getting resituated... again. But in the last 5 years or so we've seen steady growth in the CSA and farmstand, so much so, that last year we dropped a farmers' market and didn't have one wholesale order... everything went to people right here in Casco (and some of it went to the good people of Kennebunk, our last remaining off farm outlet). And that's been the goal (and question) all along... can we grow food for people in our community? And each year, it seems we're getting closer to answering, and fulfilling, that goal. The 17 years don't feel like they're falling in series, in order... they feel like they're all happening in parallel... with each year laying on the last, an overlay image, my farm increasing in complexity with time. When I sit down to write the third week CSA newsletter, I remember and feel all the third week newseltters... and sometimes they repeat themselves, or exist in the same space at the same time, I'm not sure anymore. It's the same with tying tomatoes, or planting corn, or hoeing the carrots... it's all there with me, each year, each pass... and it's just getting better with age. Fontina, Fennel, and Onion Pizza This is one of, if not our absolute, favorite recipes... we include it every year... and there is no good reason not to make it. 1/2 cup Caramelized Fennel and Onion 4 ounces shredded fontina cheese fennel fronds Pizza Dough Olive Oil Coarse salt and ground pepper Heat oven to 525 (or as close as you can get to that). Chop one onion and one fennel bulb (and stalks) into small strips. Heat a pan to high, add some olive oil and the onion & fennel. Reduce heat to medium and cook slowly until they become translucent and caramelized. On a lightly floured work surface, stretch dough into a 10-inch-long oval or other desired shape. Brush one side lightly with olive oil and season with salt and pepper. Add the caramelized fennel and onions. Bake for 10 minutes or so until the dough is almost cooked. Top with cheese and fennel fronds; put back in oven. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Kohlrabi Chips Kohlrabi is excellent raw, just peeled and sliced. It is great shredded and made into fritters. It is wonderful as a slaw. There is no wrong way to eat it... it is very good. One of my favorite things to do is to make it into chips. Very thinly sliced, peeled kohlrabi Olive oil Coarse salt Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt. Vegetable List
Nufar Basil Merlin Beets Swiss Chard Orient Express Eggplant Green Garlic New Red Fire Head Lettuce Crispino Head Lettuce Flat Leaf Italian Parsley Spanish Dinner Radishes Notes from the Farm Parsley may be the most misunderstood vegetable on our farm. It is an oft-dismissed garnish, the afterthought, the herb so overlooked it doesn't even get to the level of ill-repute... it is reputeless. Which is too bad... because it might be the most important vegetable we grow. Parsley is fine as a garnish, but so is anything... a rock can be a garnish if you put it next to a hamburger. But parsley is much more than that... parsley is a flavor enhancer... it is the salt of the vegetable world (as Amanda Cohen is known to say). Any time you've eaten at a restaurant and had a meal that really stands out, tastes fresh, lively... it was likely parsley. Mosts chefs use parsley as often and as much as they use butter or salt. Used correctly, you won't even know it's there... it is the humblest servant of taste, of flavor. Minced and added to a dish moments before it finishes cooking, sprinkled on top of a pizza, added into a salad, worked into a spring roll, or incorporated into a meat rub... parsley will do the hard work of moving the other flavors to the forefront. Trust me, mince it fine, use a bunch, stem and all... and you'll be able to harness one of the secrets well trained chefs have been using for years... Recipes Beet Carpaccio w/ Goat Cheese and Basil 5 beets, trimmed not peeled 1 cup crumbled soft fresh goat cheese (about 5 ounces) 2 tablespoons minced shallot or onion 1/3 cup unseasoned rice vinegar 1/3 cup chopped fresh basil 1/4 cup walnut oil or olive oil 1 1/2 teaspoons sugar 1/4 cup chopped fresh chives Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.) Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, basil, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives. Best Ever Eggplant Dip 3 asian eggplants 1/2 cup tahini (sesame seed butter) 1/2 cup fresh lemon juice 2 to 3 garlic cloves, chopped Coarse salt and ground pepper Extra-virgin olive oil, for serving (optional) Chopped fresh parsley, for serving (optional) Kalamata (or other) olives, for serving (optional) Heat grill (or broiler) to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until very soft, 20 minutes or so. When cool enough to handle, cut up into smallish chunks. Some people scrape the meat off the skins, we prefer the skins included in the dish as long as they don't burn too bad. Process tahini, lemon juice, garlic, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor until smooth. Add eggplant; process until smooth. Transfer mixture to a serving dish. If desired, drizzle with oil, and garnish with parsley or olives. Spicy Seared Eggplant 2 Asian eggplants, about 1 pound, cut crosswise into 8 slices, each about 3/4 inch thick Coarse salt 2 small shallots (or one red onion), sliced crosswise, 1/4-inch thick 1 garlic clove, minced 1 tablespoon sugar 3 tablespoons sherry-wine vinegar 1/4 teaspoon red-pepper flakes 2 tablespoons golden raisins 1 tablespoon capers, rinsed 4 Gaeta olives, pitted and coarsely chopped 1/4 cup extra-virgin olive oil Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry. In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil. Add eggplant and coat all the pieces in the mixure. Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes. Heat oven to 425, and cook the coated eggplant for 20 to 30 minutes until well roasted. Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve. Vegetable List
Astro Arugula Nufar Basil Swiss Chard Green Garlic Gold Frill Baby Greens Sweet & Light Kale Red Tide Head Lettuce Jeicho Head Lettuce Aji Amarillo Hot Pepper Ring The Red Bell Radishes Notes from the Farm It took a lot of effort to hold back my enthusiasm for the season this spring... and here we are, and I couldn't be more tickled. This has got to have been one of the most mild springs I've ever had farming. I haven't been doing this for that long, but long enough to not get too eager with a mild spring (remembering the snowstorm of May 13th 2020)... but it stayed mild, if not a little mildly hot... The greatest thing about my uncharacteristically well managed excitement this spring, is that we took the time to get ourselves situated... our situation is in order, the plants are where they should be, the weeds have been put in their place, and our fields are ready to explode... in a good way, not in a destroy everything way... This week, per the usual, we've got your greens covered. Statistically, you likely should be eating more greens anyway... Gold Frill is similar to arugula, but a little more mustardy... they are both great over pasta. Drain the hot al dente pasta (I like fusilli or radiatori) and put it in a bowl, a drizzle of olive oil salt & pepper, and toss the fresh Gold Frill and Arugula and let it wilt in the hot pasta... cheese to taste. Radishes, humbly, are best served soaked in one cup of water, with one teaspoon of salt, and half a tray of ice cubes. Cut the radishes in half and put them in the cold salt water bath for a bit... trust me. The Aji Amarillo is a hot pepper, but if you cut it in half and run in under hot water, it is not a very hot pepper at all... the national chili of Peru, perfect for all your Peruvian Calamari dishes. The Garlic is green, meaning it is fresh, not dried. It will have a cheesier more mild taste... use it as you'd use it. Long of the short, all this food is easy to cook, it's just greens... and if you don't know what to do, just add cheese, butter or bacon... So glad to have you all back. Recipes Swiss Chard Quiche 6 tablespoons all-purpose flour, plus more for work surface 1/2 recipe Flaky Tart Dough 10 large eggs 2 cups creme fraiche 2 cups whole milk 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh thyme 2 heaping cups torn Swiss chard leaves 1/2 cup Gruyere cheese On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes. Preheat oven to 375 degrees. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve. Tightly pack Swiss chard leaves and cheese into prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes. Sauteed Swiss Chard with Raisins and Pine Nuts 1 bunch Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) 2 tablespoons pine nuts 2 tablespoons olive oil 1/3 cup golden raisins 2 cloves garlic, minced 1 tablespoon balsamic vinegar Coarse salt and ground pepper 1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside. 2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve. Kale Pesto 3 cloves of garlic 1/2 cup blanched almonds, toasted 1/4 cup finely grated Parmesan 1 bunch kale 1/2 cup extra-virgin olive oil Coarse salt 1. In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt. Vegetable List
Swiss Chard Muir Head Lettuce Red Tide Head Lettuce Local Organic Potatoes Corvair Baby Spinach Butternut Squash Tomatoes Notes from the Farm Well thanks a ton... this has been a whirlwind of a season and having the CSA such a steady, stable force really grounded us as farmers. There's not much more to say really... somehow, it's not even October, and we're in peak leaf season, our fields are totally bare, and it's more dark than light every day. We did the best we could, we really loved having you all as a part of our farm, and we're super excited about next season already! Have a great fall and winter, and hopefully we'll see you all around the bend. Recipes Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts 1 bunch Swiss chard, trimmed, leaves halved lengthwise, and cut into 2" pieces Kosher salt and freshly ground black pepper, to taste 8 tbsp. unsalted butter, melted, plus more for greasing 2 cloves garlic, thinly sliced 1 small yellow onion, thinly sliced 6 tbsp. flour 2 cups whole milk 1 cup heavy cream 1 (8-oz.) piece Gorgonzola cheese, rind removed 1 tsp. freshly grated nutmeg 1 1⁄2 oz. (about 3 slices) pumpernickel bread, torn into 1/4" pieces 1⁄2 cup roughly chopped walnuts Cook chard in salted boiling water until wilted, 1–2 minutes. Using a slotted spoon, transfer chard to a bowl of ice water until cold; drain and squeeze completely dry; set aside. Heat oven to 400°. Grease a 9" x 13" baking dish with butter; set aside. Heat 6 tbsp. butter in a 6-qt. saucepan over medium-high; cook garlic and onion until golden, 6–8 minutes. Stir in flour; cook for 2 minutes. Whisk in milk and cream; cook until sauce is thickened, 4–6 minutes. Remove from heat; crumble half the Gorgonzola into pan. Stir in reserved chard, the nutmeg, salt, and pepper; pour mixture into prepared baking dish. Toss remaining butter, the pumpernickel, and walnuts in a bowl; sprinkle mixture over chard. Crumble remaining Gorgonzola over top; bake until chard mixture is bubbly and pumpernickel is crisp, about 30 minutes. Cast-Iron Squash Pudding 1 lb. butternut squash, cut into 1-inch chunks (about 3 cups) 3 cups whole milk 1⁄2 stick unsalted butter, softened, plus more for greasing 1⁄2 cup granulated sugar 1 delicata squash (1 lb.), washed, halved lengthwise and seeded, sliced 1/2 inch thick 1⁄2 cup turbinado sugar 1⁄2 cup grade B (dark) maple syrup 3 large eggs 3 tbsp. apple cider 2 1⁄4 cups all-purpose flour 2 tsp. baking powder 3⁄4 tsp. kosher salt 1⁄2 tsp. ground ginger 1 generous pinch ground nutmeg In a medium (4-quart) Dutch oven or other heavy-bottomed pot, add the butternut squash and milk. Bring to a low simmer over medium-high heat, then continue to simmer until the squash is fully tender, about 10 minutes. Set aside. Grease the bottom and sides of a large (10-inch) cast-iron skillet or hanging pot with butter. Set aside. Drain the butternut squash and discard the milk. Transfer the squash to a medium bowl. Using a metal whisk, mash the squash until mostly smooth. Set aside. Fill a measuring cup with 1 1⁄2 cups water and set it next to the stove. In a 12-inch, heavy-bottomed skillet (not the prepared cast-iron skillet), combine the granulated sugar and 1⁄2 cup water. Cook over medium-high heat, stirring occasionally to help the sugar dissolve, until the mixture is simmering and just beginning to brown, about 6 minutes. Immediately stir in 1⁄4 cup water (mixture will bubble vigorously), then carefully add the delicata squash, arranging the pieces so they fit tightly in one layer (omit any pieces that don't fit). Cook the squash in the caramel, adding 1⁄4 cup more water each time the caramel becomes dry, until the squash is softened and lightly browned on one side, 8–10 minutes. Flip the pieces and continue cooking and adding water as needed, until the squash is tender (but not too soft) and well browned, and the caramel is thickened and bubbling slowly, 8–10 minutes more. Pour the caramel and delicata squash into the prepared cast-iron pan, arranging the squash in a single layer. Set aside. Prepare a fire in a hearth, fire pit, or woodburning oven. Alternatively, set a rack in the center of an indoor oven and preheat to 350°. In the bowl of a mixer fitted with the paddle attachment, beat the butter and turbinado sugar to incorporate. Beat in the maple syrup, scraping down the sides of the bowl with a spatula as needed, then beat in the eggs one by one. Mix in the cider and squash purée. In a medium bowl, sift the flour, baking powder, salt, ginger, and nutmeg. Fold the dry ingredients into the squash mixture. Pour the batter over the squash in the cast-iron pan, then spread with a spatula to cover (be sure the batter reaches all the way to the edges of the pan). Suspend a hanging pot over the fire, rest a skillet on the embers, or bake the pudding in the oven until the batter has risen and a toothpick inserted in the center comes out clean, 42–45 minutes. Remove and transfer the pan to a wire rack; let cool 10 minutes. Place a large, flat serving plate atop the skillet and carefully invert. Let cool slightly, then serve. Vegetable List
Chioggia Beets Mokum Carrots Lacinato Kale Muir Head Lettuce Bell Pepper Local Organic Potatoes Honeynut Squash Tomatoes Notes from the Farm The Four Frosts of the Apocalypse have descended hard as a concourse of rational thought... there are no more tender field crops... no more? there are NO more tender field crops. This is it for 2020, but this isn't it for us, you, or the hearty field crops who stand tall against frozen aggression. As of 9:30 this morning, we are truly situated in Fall. The equinox is now, we are becoming. You had your last cup of coffee in mathematical Summer, and you'll be eating lunch in Fall. What does this mean, well, it means we're even, between the dark and the light, between cold and hot, between the beginning of Summer and Winter. Four consecutive frosts in mid-September is rough as a grower, but it's the unpredictability of the seasons that make this job so engaging. We prepare for the weirdest of conditions, because really, being ready to handle weirdness is the most important skill... or it's a good skill... well, it's a skill and we like to keep ourselves emotionally pliable enough to trundle-seat ourselves over the bumpiest of weird roads. Lets eat some squash, have a potato, make the last fresh local BLT of the season... and dust off those sweaters, laugh somewhere off into the middle distance with an armload of fall vegetables, and have a great day. Recipes Squash Gratin3 honeyrnut squash (5–6 lbs.), peeled, seeded, and cut into 1 1/2" chunks 3 medium Yukon Gold potatoes (about 1 3/4 lbs.), peeled, halved lengthwise, and thickly sliced 8 cloves garlic, chopped 2 cups milk 4 cups grated Gruyère Kosher salt and freshly ground black pepper, to taste Preheat oven to 400°. Put the honeynut into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain. Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer squash mixture to a deep 9" × 14" roasting pan or baking dish. Pour milk evenly over top and sprinkle with cheese. Bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving. Patatas Bravas1 tsp. hot smoked Spanish paprika 1⁄4 tsp. sugar 5 canned whole peeled tomatoes, drained 3 cloves garlic, peeled 1⁄2 small yellow onion, thinly sliced Kosher salt and freshly ground white pepper, to taste 1 tbsp. olive oil Canola oil, for frying 2 1⁄2 lb. small waxy potatoes, quartered 1 cup mayonnaise Minced parsley, for garnish (optional) Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2-qt. saucepan over medium-high heat. Fry tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside. Heat 2" canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat. Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like. Butternut Squash Boulangère3 honeynut squash 1 tbsp. olive oil 1 lb. slab bacon, cut into 1/4-inch cubes 3 large yellow onions, finely chopped 2 sprigs thyme 1 cup white wine 2 cups chicken stock Kosher salt and freshly ground black pepper Sage leaves, to garnish Heat the oven to 375°. Peel each squash and cut off the “necks.” Cut the necks crosswise into 3⁄4-inch slices, place in a bowl, and toss with the olive oil to coat. Using a vegetable peeler, peel about 12 vertical strips of squash off the base and place in a bowl of ice water. Reserve the remaining squash bottoms for another use. Heat a large roasting pan over medium-high. Add the squash slices, and cook, turning once, until lightly caramelized, about 10 minutes. Transfer the squash to a plate. Reduce the heat to medium-low, add the bacon, and cook, stirring occasionally, until its fat renders, 8 to 10 minutes. Stir in the onions and thyme, and cook, stirring, until the onions are soft, about 8 minutes. Return the squash to the pan, pour in the wine, and cook until reduced by half, about 5 minutes. Add the chicken stock, season with salt and pepper, and transfer the roasting pan to the oven. Bake the squash until tender, about 40 minutes. Transfer the squash and cooking juices to a serving platter and top with the raw strips of squash and sage leaves. Vegetable List
Chioggia Beets Swiss Chard Bell Peppers Dante Peppers Mini Bell Peppers Butternut Squash Sungolds Tomatoes Notes from the Farm Chioggia Beets smell like rain... I love everything about Chioggia Beets. I love the taste, the look, the greens, the smell. These beets are some of the genetically oldest cultivated beets in the beet family, discovered by outsiders in northern Italy sometime 2 or 3 hundred years ago... we seem to have started growing them here in the States sometime in the late 1800s. The most obviously unique thing about them is the candy-striping. When you cut into them you'll see they are ringed white and pinkish red. The thing that sets them apart is their earthiness, there is a smell, a taste, that is notably bold, more so than other types of beets, and this has everything to do with their levels of geosmin. Geosmin is an organic compound, C12H22O, to be precise, that give beets their beety flavor. Chioggia beets have very high, relative to other beet varieties, levels of geosmin... which is cool to know on it's own, but cooler to link it to the smell of the woods after it rains. You see, when it rains, or after it rains, dead bacteria in the woods (and other natural places) release geosmin in the air. That fresh, almost three dimensional, smell is geosmin. It's wonderful in the woods, and it's wonderful on your dinner plate. We almost always roast beets, or shred them in a cheese grater, because it helps keep the sugars in place. Steaming and boiling will leach some of the flavor, but there is a time and place for those cooking methods too... and fortunately, no matter how you cook them, there will be more than enough geosmin to go around... Recipes Beet Carpaccio with Goat Cheese and Mint Vinaigrette Bunch of beets, trimmed 1 cup crumbled soft fresh goat cheese (about 5 ounces) 2 tablespoons minced shallot 1/3 cup unseasoned rice vinegar 1/3 cup chopped fresh mint 1/4 cup walnut oil or olive oil 1 1/2 teaspoons sugar 1/4 cup chopped fresh chives Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.) Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives. Pappardelle with Butternut Squash, Walnuts, and Chard 1 medium butternut squash, peeled and cut into 1” pieces 2 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste 8 oz. pappardelle 12 tbsp. unsalted butter 1 cup walnuts, toasted and lightly crushed 3 cups chard, chopped Heat oven to 425°. Toss squash with oil, and salt and pepper to taste; spread out in a single layer on a baking tray and bake 25 minutes until tender. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 5 minutes. Drain and rinse; set aside. Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Toss in pasta, squash, and walnuts; add chard and toss until just wilted. Season with kosher salt and freshly ground black pepper. Japanese-Style Swiss Chard and Sesame Salad 1 Large bunch Swiss chard (1 pound 3 oz.), stripped of stems (about 14 cups) 1 large clove garlic 2 tbsp. sesame seeds 1⁄2 tsp. red pepper flakes Pinch of salt 2 tbsp. soy sauce 1 to 2 tsp. sesame oil Bring a large pot of water to the boil and salt heavily. Rip the Swiss chard into large pieces and boil for one full minute in the water, until tender at the stem. Shock the Swiss chard in ice water, and drain, squeezing lightly to remove excess water. In a large mortar and pestle crush the garlic clove and then add the sesame seeds, pounding to crack and release their fragrance. Add the red pepper flakes, sugar, soy sauce, and sesame oil and pound until combined. Add half of the Swiss chard and pound lightly to infuse with the aromatics. Add the rest of the Swiss chard, if it fits, or pour everything into a bowl and muddle the seasonings and greens until fully coated. Transfer the salad to a serving dish and chill before serving. Vegetable List
Mokum Carrots Swiss Chard Beatrice Eggplant Flat Leaf Italian Parsley Bell Peppers Brussels Sprouts Sungolds Tomatoes Long Pie Pumpkin Notes from the Farm I have three thoughts... Long Pie Pumpkin might be the best all around squash, Parsley is woefully misunderstood and underused, and the Balsamic-Red Onion, Chard & Gorgonzola Tart my daughter made last week is maybe the best thing I've eaten all year... Long Pie Pumpkin, or Nantucket Pumpkin, or Nantucket Squash is easily my favorite winter squash. It is reliably moist, sweet, flavorful and versatile. It has a long cavity, like delicata, and is classified typically as a pumpkin, but, pumpkins are just squashes, and most commercially available pumpkin pies are made out of butternut squash anyway... getting hung up on using pumpkins for pumpkin things and squash for squash things is kinda like saying red and green apples are completely different... I mean, they have their differences, but at the end of the day, and apple is an apple, and a squash is a squash. You can peel and cube it, cut it length wise and roast it, steam and blend it... there is no wrong way to go with Long Pie Pumpkin. It's been a few years since we've grown it, we used to grow tons of it, and I think maybe, just maybe, we over did our Long Pie Pumpkin fixation... so we grew some more this year, and really, I had forgotten how much I loved it. Parsley is second only to salt as the secret weapon for well trained chefs. Parsley is often seen as a garnish, and it's a good garnish, but more than that, Parsley tastes fresh. Cut up fine, like really fine, and sprinkled over any dish, and that dish becomes instantly more fresh tasting... somehow... it's amazing. Fresh parsley is one of the most consumed herbs in commercial kitchens because of the way it makes food simply taste more fresh. Cut it up, leaf and stem, and cooked, fold, wilt or apply fresh to your meals, you won't be able to pinpoint the flavor, but it'll ratchet all the flavors of the dish up two and a half notches. And finally, while we were all mingling during the CSA pickup, Addie, farm daughter, was in the kitchen making a Chard Tart. I found a recipe, and told her to give it a whack... and she whacked the ever-livin' bejeezus out of it. The combinations of sweet caramelized red onion, bitter greens, sharp sour cheese, and buttery crust, make a tremendous unified flavor that is hard to describe. The only substitution we made was with a homemade pie dough crust instead of the puff pastry, otherwise, followed to a T. I've included the recipe below, and I'd recommend you give it a go... just to say you did, and that you weren't out-cooked by a 10 year old... Recipes Balsamic-Red Onion, Chard & Gorgonzola Tart 3 Tbs. olive oil 2 small red onions, halved and cut into 1-inch (2.5-cm) pieces Kosher salt and freshly ground pepper 2 Tbs. balsamic vinegar 1 small bunch Swiss chard, stemmed and cut into 1-inch (2.5-cm) pieces All-purpose flour for rolling 1 sheet frozen puff pastry (half of a 17-oz./530-g package), thawed [we make a buttery pie dough] 1/4 lb. (125 g) Gorgonzola cheese, crumbled 1 egg, lightly beaten Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over high heat, warm 2 Tbs. of the olive oil. Add the onions and sauté until soft, about 4 minutes. Reduce the heat to low and season with salt and pepper. Cook slowly, stirring occasionally, until the onions turn a deep brown, about 10 minutes. Add the balsamic vinegar and cook until the liquid is absorbed, about 2 minutes longer. Transfer the onions to a bowl. Return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 1 Tbs. olive oil and add the chard. Season with salt and pepper and sauté, tossing the chard to coat in the oil, just until beginning to wilt, about 3 minutes. Transfer to the bowl with the onions, toss to combine and let cool. On a floured work surface, roll out the puff pastry into a 10-by-14-inch (25-by-35-cm) rectangle. Fold over 1 inch (2.5 cm) of each side of the dough to create a border. Fold the dough gently in half, center it on the prepared baking sheet and unfold. Prick the dough all over with the tines of a fork. Distribute the chard and onion mixture evenly around the tart and top with the cheese, leaving the borders uncovered. Brush the borders of the tart with the egg. Bake until golden brown, 22 to 25 minutes. Let cool slightly, then cut into squares and serve. Serves 4. Homemade Parsley Salt Recipe 2 cups chopped Parsley ½ cup Maldon sea salt crystals (or some other sea salt) Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though. The salt will preserve the Parsley and provide a delicious ante-upped seasoning. Crispy Brussels Sprouts with Smoked Paprika Maple Aioli 2 cups medium brussels sprouts 2 tablespoons olive oil 1/4 cup mayonnaise 1 1/2 tablespoons maple syrup 1 teaspoon smoked paprika 1 garlic clove minced 1 teaspoon lemon juice 1 teaspoon salt 1/2 teaspoon black pepper Preheat the oven to 425 F. Prepare the brussels by rinsing, removing the stem and cutting in half. Spread them out on a sheet pan and drizzle with olive oil and a sprinkle of salt and pepper. Roast for 25-30 minutes until crispy and browned. In the meantime, grab a small bowl. Combine the mayo, maple syrup, smoked paprika, minced garlic, lemon juice, salt and pepper. Mix and set aside until brussels sprouts are roasted. Serve the crispy brussels sprouts with the aioli on the side. |