This is a quick and easy sauce that is popular, even with those who do not usually care for sauces with tomatoes. The tomato and cream reduction give the sauce a sweetness, and the cream, butter, and garlic give it a nutty quality. I like this sauce for gnocchi, especially for those made with winter squash. For gnocchi, use the option where you add in some of the water from cooking the gnocchi. The starch in the water will add some viscosity, but it will thin out the cream enough so it will lightly nap the gnocchi and not mask the flavor of the squash.
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These gnocchi are great with the “standard” brown butter with sage, but adding hazelnuts for depth and a little crunch make these memorable. A light tomato sauce with garlic would also be a good pairing.
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Kohlrabi 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. 
Leeks, like garlic and onions, belong to the allium family. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
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Spicy and tangy, mustard greens are often associated with Southern slow cooking, but quick braising or fast stir-fries make this a quick fast meal.
We offer several members of the allium family in our boxes including spring onions, scallions, purplette onions, leeks and green garlic.
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We offer a few varieties of sweet peppers that grow nicely at the warmer sandier soils of the Lewis Rd farm. You may see green bell peppers, Padron peppers or Corno di Toro peppers. Some can be eaten raw and in salads, others for stuffing, roasting, soup, stews, relishes or pickling.
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We grow several varieties of potatoes, including Sangre, Romanze, and Desiree, all heirloom varieties.
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radishes
Walk into many a taqueria and there they are. Sitting next to the pickled jalapenos and the lime chunks, there is usually a bowl of radishes. I asked a friend of mine, who is of Mexican descent, about why this is, and she did not have a concrete answer. Her surmise is about the same as mine-they are cheerful looking and look nice on a plate, and the cool crunch and hint of heat are welcome foils for the sometimes oily meats and density of refried beans.
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Romanesco broccoli is not really a true broccoli, it’s more properly classified as a cauliflower and is referred to both ways. If you think that veggies are boring, wait until you look at the amazing ”fractal” design in these beauties. AND they are delicious!
We offer spinach both bunched and loose at different times of the year. Packed with nutrition and flavor, spinach can be quickly steamed or boiled. Or it can be served raw as a spinach salad.
Even though we are harvesting through the winter, the farm still has something of the sleepy winter feel to it. We have cover crops growing in 80% of the fields. Those fields that we are harvesting from now will go into cover crops as these crops finish and we’ll bring them into summer production later.
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We offer several different varieties of summer squash in our CSA boxes. You may find zucchini, patty pan or cousa squash during our summer months.
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Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Winter squashes have hard, thick skins and only the flesh is eaten. They take longer to mature than summer squash and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name “winter” squash.
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The varieties grow on the High Ground farm are Seascape and Albion. Both varieties are excellent for our cool off shore climate and both are excellent to the taste buds.
We have been offering Beefsteak and Early Girl tomatoes in our CSA boxes during the warmer months.
Kind of like mac ‘n’ cheese, but with cauliflower instead of noodles. This would be a good dish to make after entertaining and finding you have a bunch of small bits of cheese. Cheddar and Gruyere are used here for depth of flavor, but other Swiss and Cheddar types would work as well.
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The fields are still pretty soggy from the recent rains, and it looks like there is more to come at the end of this week. The rain makes harvest days a challenge, the heavy clay and silt soils at our home site and the Redman field get incredibly sticky when wet, so it can be a real slog to get through the fields. And because we can’t drive trucks out on the dirt farm roads, the crew has to walk the harvested crops out of the field instead.
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This dressing is for a beet and kale salad with apples added to it. The cream is to add body and some richness to offset the earthy and tart elements of the dressing.
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Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
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Although Frizzled Leeks sounds like a silly name, it is one that is actually used in restaurant kitchens and elsewhere. This is usually used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast, but I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case, oysters. They keep well in a box with a tight fitting lid for several days, and they are great for making things look fancy. Very easy.
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A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. You have to use good butter for this dish as that is really all there is for the sauce.
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We’ve had a busy couple weeks off, catching up on paperwork, preparing the farm before the rains, chasing escaped goats, and fixing fences. (I have a new respect for the occupation of cowboys riding the fence line. It seems that there’s always some place the animals can manage to get out if they want to.) The drainage system on the hoop houses at our Lewis Rd. ranch is working well, and the three parcels we farm all came through the last deluge just fine.
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INGREDIENTS:
15 oz (approximately 1 3/4 c.) roasted and cooled kabocha3 1/2 c. flour2 tsp. baking soda
1 tsp. sea salt (use regular salt if you must)
1 tsp. cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
1/4 tsp. ground ginger
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Thanksgiving comes early this year, and with it the end our regular season CSA deliveries. That helps us to end on a strong note with lots of nice vegetables (though it made it harder back in spring to start so early!) Timing the end of our season to the week before Thanksgiving gives this holiday a special meaning to us as the dividing point of our year, …
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