Week 2

Vegetable List

Swiss Chard
Curly Kale
Baby Lettuce
Head Lettuce
White Ice Scallions
Strawberries*

Notes from the Farm

The perfect season is where you think it is... ya' know?

My folks, later in their lives, picked up hiking... they were not fit, and they did not make it look good, but they did it... every other day, for decade or more.
Holly and Tom were the types of hikers that looked like they were struggling on the gentle down hill slopes... there wasn't really a second gear, slow up, slow down, slow getting ready, slow getting to the car. Everything about hiking for them looked terrible... but it wasn't.
They really embodied the “you are there” ethos. They always made it to the top, no matter the distance, no matter the elevation. But the top carried no more weight than the first step, or lunch spot, or water break, or bleak quiet trudge... when asked on the way down, by hikers headed up, “are we almost there?”, the response was always, “you are there”. Destinations matter, journey's matter, but for my folks, they measured immense totalities in seconds, and those seconds compounded.

I'm not my folks, but I'm from them and certainly inspired by them. To the question, “has it been a good season,” my answer often starts with a complaint... I dig out of my head with complaints... but in my heart I always think, it's perfect. Every season is the perfect season. Every day farming is the perfect day farming... every crew... every farmer... it's all perfect.
We don't need the right weather, or the right market, or the right crew, or the right customers. It's all right, it's all perfect.
Any day we get to farm, farm for you, for us... that's a good day.
We are there.
It is a perfect season.

Recipes

Spaghettini With Charred Scallions and Pea
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 large bunch scallions, chopped (2 cups)
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1 cup fresh shelled peas
8 ounces asparagus, trimmed and cut into 1-inch pieces
12 ounces spaghettini
4 ounces Pecorino Romano, grated (1 cup), plus more for serving
1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice

Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.

Herb and Scallion Rice
1 ⅔ cups water
½ cup packed fresh cilantro
¼ cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Cheddar-and-Scallion Savory Pancakes
2 cups unbleached all-purpose flour
2 teaspoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
Kosher salt and freshly ground pepper
2 large eggs, room temperature
1 ½ cups low-fat buttermilk, room temperature
2 tablespoons safflower oil, plus more for skillet
1 cup shredded sharp white cheddar (2 ½ ounces)
3 scallions, thinly sliced (½ cup), plus more for serving
Crisp-cooked bacon and Greek yogurt, for serving

Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.