Click for fennel recipes

I can remember back to a time that I just didn’t get the appeal of fennel. This course, stringy, strongly scented vegetable didn’t seem worth the trouble to cook. But now I can honestly say that it is among my very favorite vegetables. I fully realize that there are many of our CSA members who still don’t “get” fennel, and if you are among these, you simply must try Jeanne’s recipe for roast fennel and onions.

Continue reading »

Tagged with:
 

kale-lacinato

Click for kale recipes

Kale is a type of cabbage that does not form a head from the central leaves.We grow three varieties of kale, green curly leaf or Scotch kale, Lacinato or Dinosaur kale, and Red Russian kale.  Kale is high in beta carotene, vitamin K and vitamin C and calcium.

Continue reading »

Tagged with:
 

kohlrabiKohlrabi is an odd vegetable that I think is often bought more for appearance than for the desire to eat it. Looking like something from a science-fiction movie, they come in lovely deep purple or jade green, and the leaves come up from all over what seems to be the root.

Continue reading »

Tagged with:
 
Lettuce Rows

Lettuce Rows

Click for salad recipes

Lettuces grow exceptionally well here at our home farm near the coast. They love the cool foggy summer weather. We grow Red Leaf, Green Leaf, Butter Lettuces, Little Gem, and Romaine varieties and offer a mix of baby salad greens in our early spring boxes.

Continue reading »

Think of how often a dish starts with a sauté of onions, carrots, and celery. In Italy this combination is called soffritto. In France it is cooked with butter and called mirepoix, but for general purposes I like it cooked with a light flavored olive oil or even grapeseed oil, which is neutrally flavored, so I call it by the Italian name. I like to make this in larger batches, removing some when it is still pale, or blond, then cooking the remaining amount until it is a darker shade of amber, giving it a caramelized flavor. I sometimes even let some go until it is quite dark, like tobacco, for a very deep flavor. I then freeze it in batches. I use large zip bags and flatten out the soffritto in the bags, making it easier to stack and easier to simply break off the amount I wish to use. Some people freeze it in ice trays as you might pesto. However you store it, having this in the freezer is like having a time machine. It can make having good tasting food on the table much quicker, or if you have several pans going at once it is quite helpful as well as it is easy to burn smaller amounts of onions.

Continue reading »

Tagged with:
 

Vinaigrettes are usually thought of as oil and vinegar dressing. In actuality, vinaigrettes can be used as a sauce, especially for fish and poultry, on sandwiches, as a marinade, or even as a pasta sauce. Vinaigrettes are great poured over roasted vegetables such as potatoes, parsnips, and beets, while still warm so the flavors are absorbed. This makes an excellent salad, and is, in fact, how German potato salad is made.

Continue reading »

Tagged with:
 

INGREDIENTS:

1 bunch of beets
1 teaspoon olive oil
salt and pepper to taste
2 tablespoons of water
1-2 tablespoons vinegar such as white balsamic or sherry

Continue reading »

Tagged with:
 

This compound butter is a quick “sauce” for steak, chicken, fish, or anything else that might come from around the Mediterranean basin. Store in the freezer for nights when you are tired and inspiration is lacking. The flavors are earthy and bold.

Continue reading »

Tagged with:
 

This was made to go with steak in lieu of spinach. It has a similar texture, but doesn’t carry that oxalic acid texture that spinach sometimes has that makes the teeth feel furry. Also, mei-quin has a brighter flavor that goes well with hanger or flap steak and grass fed beef, and makes a nice foil to the flavor imbued by grilling.

Continue reading »

Tagged with:
 

This is a sort of modern California riff on the steakhouse classic of steak with maître d’hôtel butter served with spinach. While a baked potato or frites might be what comes to mind as a starch, I’d go for Pommes Anna instead. The recipe calls for a hanger steak- there is one per animal and it has a strip of gristle running down the center that must be cut away (ask the butcher to do it) – which has a wonderful “beefy” flavor. However, if you like meat cooked more well done, this is not the cut for you. Anything past medium and the steak is chewy as wet saddle leather. Other cuts that are flavorful and off the beaten path include flap, chuck eye, and flatiron. The last is a steak that is flavorful like a chuck steak, but has the tenderness of filet, except for a strip of gristle running through the middle. Cut it out after you have cooked it or you end up cutting the steak into tiny bits that cook too fast. Be sure you use a hot flame or pan so the meat chars a bit, as that flavor is part of the overall appeal.

Continue reading »

Tagged with:
 

This dressing was made for Grilled Romaine with Shaved Beets, Carrots, and Radishes, but will go with lots of other things as well. Use for other salads, as a dip for vegetables or chips, or for felafels or grilled chicken.

Continue reading »

Tagged with:
 

Grilled Romaine tastes great and the textures add a lot to the dish. The shaved roots each bring a different texture, color, and flavor to the salad that play well off each other to please the palate and eye. The dressing brings everything together.

Continue reading »

Tagged with:
 

lettuce transplantsWe are saying goodbye to Molly this week, which is a sad thing for us because she has done just an amazing job as our CSA administrator.

Continue reading »

Tagged with:
 

fennel etcThe USDA has proposed imposing an Organic Check-off Program in which all organic producers would pay a percentage of their income to a federal program that would fund research and marketing for the industry as a whole. Think “Got Milk” or “The Incredible Edible Egg.”

Continue reading »

Tagged with:
 

An Italian-influenced salad reminding us of all things spring.

Continue reading »

Tagged with:
 

This dressing is pack with herb flavors. Although it was made to go with a fava and lettuce salad, it would be great as a dip for vegetables or falafel, and would be good in chicken salad or with skewers of grilled chicken, lamb, or beef. Avoid using curly parsley here as it will make it taste bitter and vegetable.

Continue reading »

Tagged with:
 

These tubers are neither from Jerusalem or are they related to artichokes. They are in the sunflower family, and have some of that nutty flavor. This recipe takes its name from my kids. Once when I was making this, they were watching and my daughter commented that the slices of sunchoke looked like gold coins. These are great-they taste like a cross between potato chips, French fries, and sunflower seeds. Just be sure to serve them hot, as they do not hold well. Peeling these is beyond tedious. Soak them in cool water for 5 minutes or so, then scrub them with a brush.

Continue reading »

Tagged with:
 

This dish combines two basic dishes where the sum is definitely more than the parts. This is easily varied, and could be a good breakfast or light dinner with the addition of some fried eggs with crispy edges.

Continue reading »

Tagged with:
 

strawberry plants April 2017This “winter” just doesn’t want to go away—another storm is forecast for tomorrow. We are up to nearly 40 inches of rain this season, which is nearly double what we get in a normal year. This is how I imagine it is to farm on the East Coast, where they get rain throughout the spring and summer.  

Continue reading »

Tagged with:
 

For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil- by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn khaki.

Continue reading »

Tagged with:
 

Carrot and Spinach Saute with Green Garlic and Roasted Almonds

Continue reading »

Tagged with:
 

An elegant presentation of spinach that can be made a day ahead and reheated in the oven in a bain-marie just before they are needed. Serve it with rings of roasted Delicata squash and drizzle with a light simple syrup spiked with Meyer lemon juice.

Continue reading »

Tagged with:
 

This is the most fundamental way of cooking asparagus. I learned this from my wife, and as long as I pay attention, it has never failed me. It yields moist, perfectly textured asparagus, tender without being the least mushy, slippery, or thready/stringy on the outside. This also works for asparagus that has been cut into smaller pieces.

Continue reading »

Tagged with:
 

rainy harvest 4This first day of spring is being ushered in with yet more rain, making for a wet harvest day. Steve was on the tractor dawn to dusk through the weekend getting ground worked up and compost spread in advance of the storm. He wasn’t the only one. Some nearby farms have had tractors working through the night.

Continue reading »

Tagged with:
 

A quick sauté with lots of earthy green flavors with funky overtones from the onions and garlic chives. Use this as a side for chicken of pork strips, add tofu, or add some cooked Chinese style noodles.

Continue reading »

Tagged with:
 

This recipe makes a simple dish with that has plenty of flavor. If you wish to, adding some chopped lacinato kale adds color to the dish and contrast to the flavors, all of which meet under the aromatic umbrella of the garlic chives. This recipe is set to yield a “dry” dish, but if you wish, you can use more stock and have the carrots in a broth, adding little pasta shapes or Israeli couscous or grains if it pleases you.

Continue reading »

Tagged with:
 

Here’s a salad where textures, flavors, and colors all play off one another. Even the beets join in as the different color beets are seasoned with different types of vinegar. The dressing is a light creamy (yogurt) dressing flavored with garlic chives. The flavor and aroma are redolent of garlic, but do not have the heat of clove garlic.

Continue reading »

Tagged with:
 

Allis Chalmers G 2The National Weather Service reminds us that winter is not over—they are calling for a pattern change and chance of showers after the upcoming weekend.  But it has sure felt like Spring the last few days. We are in full production mode.

Continue reading »

Tagged with:
 

This dressing was originally intended for the Arugula, Radish, Avocado, Breadcrumb Salad.

Continue reading »

Tagged with:
 

This salad is all about the interplay of the ingredients-the various kinds of crunch against the silkiness of the avocado and the dressing. The nutty flavor of arugula and the bread crumbs and the bite of radish and arugula.

Continue reading »

Tagged with:
 

Mayonnaise is used for simplicity, as well as for its wonderful ability to brown up and form a nice glaze. If you wish for something lower calorie and lower cholesterol, you can use whipped egg whites instead, although it may not brown nearly as well. You could whip the whites and fold in the whisked yolk if you want loft and richness as well. If you do not have green garlic, just use a single clove of garlic minced or just season the pan by cooking the whole clove in the oil you’ll cook the spinach in. Don’t have oyster mushrooms? Don’t worry about it. Cook ¼ of a finely diced white or yellow onion and cook it until soft before adding spinach. Although the recipe looks long, it is really not. There are just lots of tips to ensure this is an easy dish.

Continue reading »

Tagged with:
 

cover crop 2017I hope you have all weathered the storms in your homes or are at least getting the relief you need at this point with a little sunny weather. It was a frosty morning here, maybe the coldest night of the year so far. We are seeing dry-ish weather in the near-term forecast and are jumping on the chance to knock down some of the cover crops at our Lewis Road property to prepare more ground to plant into.

Continue reading »

Tagged with:
 

This is a brightly flavored treatment for meaty swordfish. The radishes are a great foil for the buttery sauce and sweet tasting fish. Untoasted coriander seed has a citrusy profile that matches well with the sauce. If you wanted to, you could lightly cook the radishes in the sauce to give them a softer flavor, but the soaked raw slices provide a nice crunch as well as a little heat for contrast.

Continue reading »

Tagged with:
 

A very basic “creamy” dressing for when you want a little sweetness, but still want the vegetables to shine through. This was first made for a Rainbow Carrot Slaw.

Continue reading »

Tagged with:
 

Colorful and crunchy, this “slaw” type salad is easy to vary. Try adding Tokyo and/or golden turnips, kohlrabi, or even cabbage. The dressing is simple and easily varied as well. You can use a mandolin for creating thin matchsticks or just use a large-holed grater. Do purple carrots last and add them in at the end so they don’t turn everything else the same color, although that would create a nice pale reddish salad. Serve as a side or plop into a smoky pulled pork sandwich. You can also use the same recipe, but switch to a vinegary/no mayo dressing (use the same dressing only switch to all oil and no mayo) and use as a side for banh mi (classic Vietnamese sandwiches) or with noodles.

Continue reading »

Tagged with:
 

This iteration of the classic French sauce was made with swordfish in mind, but will work for most seafood, and light poultry as well. It can be used as a lower cholesterol substitute for Hollandaise sauce also. The sauce is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much.

Continue reading »

Tagged with:
 

erosion5During a “normal” rainy season, if there is such a thing, the water in our neighboring Harkins Slough can, in places, turn the color of a cup of coffee with half & half mixed in.

Continue reading »

Tagged with:
 

SIGN UP FOR CSA PROGRAM

When you join our CSA, you sign up with the farm to receive a share of the harvest during our 36 week season from mid-March to mid-November. In return, you get a weekly box of organic vegetables and fruit (and optional flowers) delivered straight from our farm to a pick-up site in your neighborhood.

Signup for the CSA program >

View our CSA Members Page

This is where you can go to find out what's coming in your box each week, find recipes, identify your vegetables with pictures, and view or print the current and past newsletters. Check here for the information you need to use your box to the fullest.

Visit the CSA Members Page >