October 25, 2022
What’s in this Week’s VEGGIE BOX: Eggplant, Peppers, Cilantro, Kohlrabi, Turnips, Rome Beauty Apples and Potatoes
Bread this week: Garlic Parmesan OR Whole wheat, your choice of one
!!NEW QUARTER!!!
WINTER Quarter payment is due November 1st
The new quarter begins November 15/19 and ends February 14/18
No deliveries December 24, December 27, December 31st, January 3rd & January 7th
Saturday November 26th boxes will be delivered on Tuesday November 22nd
&
Saturday December 24th boxes will be delivered on Tuesday December 20th
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This week on the farm
Just a little bit about what’s in the box. We have always had a few special arrangements with friends near us that are good organic growers. And now that Annie and I are spending time in Santa Rosa, we will be planting apples to add to the fruit offerings in the box. Hopefully in the coming future you might see apples, lettuce, pea and other items coming from our 3.5 acres at Annie’s old family homestead. Well, that is a few years off and in between then and now we are re-establishing ties with an old friend who specializes in organic apples, selling them at the Ferry Plaza Farmer’s Market. So today’s Rome Beauty apples are from his apple orchard, and we just can’t resist bringing to your table one type of his old time apples. We look forward to working with him a few times a year as we start our next great adventure: apple growing in one of the great apple climates of the world. We will keep you informed, and we are planting our first 30 trees this winter. ~ Jeff
AND a little more from Alison:
Well I think we can agree that fall is officially here. The fifteen day forecast doesn’t go above 74 (which is tomorrow), and dips as low as 42 at night. It’s amazing how the long hot days of summer seem so endless when we are in the thick of them, and the idea of even being in the vicinity of a jacket will make me sweat, how in July and August, the end of October seems like light years away. Then, in what seems like an eternity an also no more than a moment, we find ourselves wrapping up October and thinking about winter crops and the holidays. How quickly the sunrise shifts from 6am to now around 7:30, pushing our start time further and further forward. The shorter days allow us that luxurious extra sleep, while simultaneously reducing the productivity of the summer crops. The pepper plants still have fruit, but they will no longer be changing color, the basil is still bushy, but takes three times as long to re-grow, the dying tomato plants are weighed down by un-harvested fruit, the cucumbers and squash are covered in the powdery mildew that will bring their season to an end. This will likely be your last delivery of eggplant as they begin to decline, and the flowers are almost through as well. The magnificence of the summer harvest is waning away and returning back to the soil.
And oh what a blessing that is to all of us weary workers! Rogelio is so glad to be done picking zucchini. He harvests them 6 days a week from June until November. There is no other vegetable that demands so much for so long here, and the end of it always feels quite liberating. Annie and Jeff are starting to hibernate when they head to Santa Rosa rather than running about keeping the place alive in their limited time. As the fall and winter set in, the moisture in the air and in the clouds do its part to keep the plants happy, and the old guard can sleep in, drink their tea, read their books and let their bodies rest and recover. Eric will soon be laid off from work with CalFire as the risk of wildfire begins to dwindle. He has been away every weekend since June working up in Colfax, and we are both very excited to have some time together in which we are not working. Claire is 2 days away from flying off for a much deserved two week solo vacation to Sweden and Greece, where she is going to visit old friends and see new sights. Farm life does not leave much time for exploration and adventure, so once fall arrives, we all start asking each other when is a good time to spend a little time away, to see the rest of the world, to remember the thrill of adventure and reinvigorate ourselves. Winter is the absolute best time.
As we begin to allow ourselves to rest, the farm begins to do the same. The leaves start to turn, the animals prepare for winter, and the entire place transitions to a much quieter existence. I have always loved being in the fields in the winter, the moisture settles in and mutes the little noise that there is, and the crisp silence brings a comfort that the summer lacks. But I get ahead of myself as we are still in October, and winter is not yet here. So Enjoy your last of the summer crops, and find comfort in the entrance of the fall staples to be roasted and stewed to warm your house and bodies. –Ali
Apple-Potato Latkes With Cinnamon Sour Cream
Source: NYTcooking
6 tablespoons sour cream or Greek yogurt
¼ teaspoon ground cinnamon
½ teaspoon maple syrup
2 apples, peeled and cored
1 large potato, peeled
1 medium yellow onion, peeled
⅔ cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1¼ teaspoons baking powder
½ teaspoon black pepper
Olive oil, for frying.
In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture. Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed. In a heavy-bottomed pan over medium-high heat, pour in about ¼ inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Spicy Cilantro Ginger Eggplant Sauté
Source: healthyindian
1/2 Pound Eggplant
1 Cup Cilantro
1 Tablespoon Ginger - Grated
3 Peppers Green Chili Pepper - Or to taste
1/4 Teaspoon Sea Salt - Or to taste
1 Tablespoon Coconut Oil - Cold Pressed
Cut, wash and drain eggplant. Blend ginger, cilantro and chili peppers into a coarse paste. Heat oil in pan, add eggplant. Add salt, mix well. Set a lid on. Stir occasionally and set lid back. Cook until eggplant is half cooked. Add ginger-cilantro-chili pepper blend, mix well and cook for a few more minutes. You can poke a fork into the eggplant pieces to make sure they are done, while retaining their shape. Transfer to a bowl. Serve hot. Goes great with steamed rice, quinoa or rotis.
creamy potato kohlrabi soup
Source:Teaspoon of Spice
1 tablespoon olive oil
1 medium onion, chopped
2 medium potatoes, cut into 1/2-inch cubes
1 kohlrabi, leaves and skin removed, cut into 1/2-inch cubes
4 cups low sodium chicken or vegetable broth
1/4 teaspoon black pepper
1/4 teaspoon salt
1 2/3 cup low-fat milk
3/4 cup shredded Cheddar cheese
Toppings:
Plain Greek-style yogurt
Shredded cheese
Chopped bacon
Chopped chives
Place a large pot over medium heat and add oil. Once heated, add onion and saute for 5 – 7 minutes or until softened. Remove from pot and set aside. Return pot to stove and add potatoes and kohlrabi. Cover with broth. Turn heat up to medium-high and cover. Cook for about 20 minutes or until vegetables are soft. Turn off heat and add in the cooked onions, black pepper, salt and milk. Mix well. Puree with immersion blender or regular blender (if using regular blender, add soup back to pot after pureeing.)Turn heat back on to low and mix in cheese. Stir until melted and then remove from stove. Serve with toppings.
MISO GLAZED TURNIP & KOHLRABI SALAD
Source:digging up the dirt
For the Salad:
2 Tablespoons grapeseed oil (or other neutral cooking oil)
1 bunch of scallions, diced -white and light green parts only
1 small bunch of young turnips (about 4-6 small turnips), cut into 1/2 inch chunks (reserve the greens for another use)
2 medium-small kohlrabi, tough stems removed and cut into 1/2 inch chunks (reserve the greens for another use)
1 1/2 cups cilantro, finely chopped
1 cup uncooked quinoa
For the Miso Sauce:
3 Tablespoons white miso paste
3 Tablespoons rice wine vinegar
1 Tablespoons low sodium tamari sauce
1 1/2 Tablespoons pure maple syrup
2 tsp fresh minced ginger
1-2 Tablespoons water
Prepare the miso sauce by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if necessary. Heat the oil in a large skillet over medium-high. Add the scallions and cook for about 5 minutes. Stir in the kohlrabi and turnips and cook until beginning to brown. About 8 minutes. Drizzle in 1/2 of the miso sauce and continue to cook until the vegetables are lightly glazed and beginning to caramelize. About 3-5 more minutes. If the veggies get too dry while cooking add a few drops of water to the pan to keep things moist. Meanwhile cook your quinoa. Place one cup of quinoa with two cups of water in a saucepan over high heat. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 12-15 minutes. Once veggies and quinoa are done cooking toss them together with the cilantro. Taste test and drizzle with more miso sauce if necessary. The miso sauce will keep in the fridge for up to a week in an airtight container.