Week 8

Vegetable List

Golden Beets
Purple Cauliflower
Romanesco Cauliflower
Swiss Chard
Cucumb'o'rama
A Multitude of Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Ailsa Craig Sweet Onions
Bell Peppers
A Multitude of Hot Peppers
White Ice Scallions
Ruby Red Shallots
Sungolds
Tomatillos
Tomatoes
PYO Husk Cherries, Flowers, and Herbs.

Notes from the Farm

When I started farming, I had no idea it would end up looking something like this...
This, The Hancock Family Farm, wasn't the goal... to be honest, there was no goal... we exist in blissful myopia.
I've never had a plan, a business plan, a goal or a hope. I've just had the moment, and the memory of the moment. It's been lovely really... and the deeper I get, the less I feel like I need a plan.
To be fair, I should have thought this all through. I should have done some market research, branded the farm in a meaningful way, created institutionalized relationships with wholesale clients. I should have cultivated a relationship with a business manager... but I didn't, and most days I'm fairly glad of that.
We don't look to the future. I don't know what will be in the share next week. I don't know what farm tasks we'll accomplish. I don't really know who is going to be farming here from day to day... and it works. And I think it works because we commit to it, to the mentality of being here now, of not trying to square peg a round hole and recognizing that just because we're doing what needs to be done at a given moment, it doesn't mean we're doing it in a panic.
I do try and put together a good plan and a good team each year... and we all try and do the best we can to support each other and execute the seasonal plan... but not at the cost of the moment.
I feel like the farm that we've built, blindly, thrives in it's ability to be responsive... rather than having strength through planning and control, I think we have found our strength in our flexibility and responsiveness... and I could have never dreamed that I'd be lucky enough to build a farm with so many caring, compassionate, dedicated farmers. The HFF is nothing but a reflection of Tara, Frayzer, Cait, Marly, Sarah, Emma, Matt, Two-Stroke, Julia, Emilee, Ashley, Tate and a hundred other amazing farmers. I couldn't have dreamed this farm, because I didn't know the players in the field... and I'm glad I wasn't too bullheaded and let the real heart of the HFF grow, in the hands of the farmers, slowly, blindly, responsively...


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.


Eggplant, Pistachio, and Pomegranate Pizza

1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
1 to 2 small eggplants, thinly sliced lengthwise into 6 strips
Extra-virgin olive oil
Coarse salt
Red-pepper flakes
½ cup salted pistachios, chopped
⅓ cup crumbled feta
⅓ cup pomegranate seeds (from 1 pomegranate)
¼ cup lightly packed cilantro leaves

Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes.
Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.
Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve.


Grilled Ratatouille Muffaletta

1 medium eggplant, sliced into ½-inch rounds
Coarse salt
½ cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
½ cup fresh parsley
¼ cup mayonnaise
¼ cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into ½-inch rounds
1 medium zucchini, cut lengthwise ¼-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.