Week 2, Welcome Summer Members

Vegetable List

Astro Arugula
Swiss Chard
Champion Collard Greens
Lacinato Kale
Muir Head Lettuce
New Red Fire Lettuce
Ride The Red Bull Radishes
PYO Flowers
PYO Herbs

Notes from the Farm

You ever watch a storm roll in?
Where our farm is on the ridge, it pitches a little more west than it does east, kind of riding the crest on the north edge. The sky here is big... out west big... greater than 180 degrees big... because, well, we sit on a ridge. And because we sit on a ridge that pitches a little more west than east, we get to watch the weather roll in...
And it feels big when a storm is building... like it's having to muster some more strength to get it up and over these hills. The storm clouds build, purple pushing out of the leading white, towering, until it hits, and then it just releases, and we don't know anything but rain.

The slow start to the season isn't just about the pace of the crops, it's also about our ability to handle the harvests. Getting up to farming speed isn't always easy... every year, my body cracks and pulls, swells and stiffens, in the first weeks (or months these days) of the season. This season, we've been pushing to get the food in the ground, but we're really just starting to harvest, and it takes a minute to get into harvesting shape... I'm not in harvesting shape... here's the thing though, the storm is coming.
Walking around this morning, we're on the edge of eggplant, tomatoes are nearly there, the first block corn (which I thought was going to be a stunted goner) is making an absolutely stunning comeback, the fennel and radicchio is on the edge, so are some of the hot peppers and napa cabbage... and the sungolds are starting to turn.
We're still featuring a straight run of greens, but it's coming, and honestly, I'm not sure I'm ready... each passing week we're seeing the farm catch up quick... it feels like we're gaining 10 days for every 7, which is good, and is a good reminder that it doesn't matter how the season starts, come the middle end of July, everything thrives.
Here's hoping we're (I'm) ready when the swelling farm lets loose

Recipes

Stewed Collard Greens and White Beans

12 ounces dry cannellini beans
¼ cup extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
½ teaspoon red pepper flakes
1 bunch collard greens (about 2 lbs.), stems removed and leaves cut into 3-inch-thick strips
1 3- to 4-inch piece Parmesan rind
7 cups water
Coarse salt
2 tablespoons red wine vinegar

Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.


Coconut-Ginger Collards

1 teaspoon dried turmeric
1 tablespoons olive oil
Kosher salt and freshly ground pepper
2 tablespoons 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

Whisk together turmeric and 2 tablespoons oil;, ginger, and shallot; season with salt and pepper; cook over medium, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 5 to 10 minutes.
Add coconut milk, 3/4 cup water, and chickpeas. Cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice.



Arugula Salad with Radishes and Caper Vinaigrette

1 tablespoon drained capers, rinsed and coarsely chopped
1 ½ teaspoons fresh lemon juice
¼ teaspoon coarse salt
⅛ teaspoon freshly ground pepper
⅓ cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup celery leaves
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
2 thinly sliced scallions

Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.