October 15, 2019
What’s in this Week’s VEGGIE BOX: Turnips, French Breakfast Radishes, Cherry Tomatoes, Basil, Green Peppers, Parsley, and Potatoes
What’s in your FLOWER BOUQUET: Globe Amaranth, Dahlias, Marigolds, Zinnias, Celosia, & Cockscomb
What’s in your FRUIT BAG? Apples, Dried Tomatoes and Pomegranate
This Week on the Farm
I’m noticing this year for the first time, man, you might say I sure have spent a lot of years asleep to just realize these shifts this year, but maybe I’m so old that I can now really feel the shifts that happen during the summer, mile posts so to speak. These shifts let me know where we are in the season and how much longer I have to push to get to the finish line. One shift is after the Peach Party, that is defiantly the peak point of the summer. We slowly see the decline of the summer crops, we feel the deep fatigue and are able to take some days off the farm, and then the shortening of the days starts happening, and the cooling off in the fall. The second shift is the Hoes Down weekend-with our entire family’s involvement with the festival it is another push/peak and then relief that it is over moment. It is always a strong reconnecting time for this community in that many of us work together to make the event happen (Full Belly does take the huge brunt responsibility of work effort for sure). Sunday we work together to clean up and get Full Belly back to a working farm. That is after we all make this incredible breakfast for about 400-500 people-all of us either on the grills cooking, in the kitchen chopping and then at the table serving. I like to be elbow to elbow with my favorite women, teasing, laughing causing trouble with them, and also with the folks holding the plates in line. Those are some of the most valuable moments of the year for me, and I think for those of us behind the scene making the event happen. Then of course we have our own private party into the evening cooking oysters, eating lots of ice cream singing and again making our own magical moments.
With that last shift, and after the Hoes Down we take the week off, so we can take a breath, and it is a birthday and anniversary week for us to find ways to celebrate, so it is great take a break from the CSA deliveries. It gave each of us here on the farm time to get some work done that was in desperate need of our attention and it was satisfying to have the time without interruptions. We still made deliveries to the stores, and did the farmers market, so that we would have an income for the week, but we had lots of time to weed, which was what has been put aside for me in the flowers all summer long. For Jeff in the veggies, there are 60 beds of baby fall plants that are in full competition with the fast growing grassy weeds. But it is always a concern that the interruption of CSA delivers causes you guys problems, I am always worried if you got the message that there were no deliveries before
going to your sites for pick up, there is usually a few folks that didn’t see the message and I feel bad for that. We got a message from a member that was really nice to hear, maybe just one opinion out of 100 but it was nice to get.... “Just to let you know I really missed my box last week and it’s a great way to allow customers to realize how spoiled we are to get a box of beautiful fruits and veggies each week and not have to get the Normie fruits and veggies from a Noemie supermarket...coops included!”
So we are all back in the saddle today mostly refreshed from our weekend stay in Rio Nido along the Russian River in a cute little house tucked in the redwoods. Hopefully it will give us the energy and drive necessary to get our fall work completed as we head into the colder weather. Jeff will be doing the run today so that Ali and I can make nectarine ginger jam up in the Full Belly Certified Kitchen this afternoon. With that power outage I was worried that I could potentially lose all of my frozen fruit that I use for my jam making. It gave me a kick in the you know what to get the freezer emptied into cooked jars. In the fields we certainly did not finish our weeding tasks or our fall planting jobs. Jeff is getting the last of the fall beds ready doing a deep soil chiseling with this new (old) piece of equipment that Zach and he customized last week. He is pretty excited about it, being able to open up the soil 12-14 inches down, to aerate and break up the soil, this helps to allow nutrients get deeper, and the soil is looser for roots to go deeper. I will be starting to transplant my spring flowers this week once he gets the beds ready for me. Anemone and Ranunculus bulbs are ready after their cooler cold pre planting treatment. The snapdragons, godetias, rudbeckia, feverfew and poppies are in the greenhouse ready to plant. So the push is still on, but we should see most of these jobs getting completed by the end of this month. And then we are ready for the next shift into the holiday season. Have a great week~Annie
Red Radish Salad
Bottom of Form
2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve. Prep Time 10 min Yield 4 servings
I love making frittatas because it’s almost a “what do I have in the fridge” sort of dish to put together. I love red potatoes, simply because you don’t have to peel them. Several recipes that I saw called for putting raw potatoes in the frittata – but I wasn’t sure they would be cooked all the way through – there is nothing worse than slicing into a frittata and have a crunchy potato.
1 tablespoon butter
8 ounce red potatoes, sliced
1/2 cup diced zucchini
1/2 cup diced red pepper
8 ounces egg beaters
2 ounces cheddar cheese
4 ounces ricotta cheese
2 tablespoons chopped fresh basil
Heat oven to 350
In a cast iron skillet, melt butter. Lay the potatoes down and cook for five minutes on each side. Spray a medium size casserole dish and lay the potatoes on the bottom. Throw the zucchini and red pepper in the same cast iron skillet, and cook for 5 minutes. Sprinkle over the top of the potatoes. Mix remaining ingredients well and pour over the top of the veggies. Bake for 20-25 minutes, or until the eggs are set. Cool slightly before slicing. 4 servings: 255 calories
This recipe is from Cuca who worked for us; we all love the pepper season so she can make this for our worker lunches that we have together to celebrate our summer birthdays, or just to have a bit of time together. I think now that the peppers are coming in it is time for another lunch soon!!!!!
4 Green peppers sliced
Monterey Jack Cheese
Sauté your onions and tomato in olive oil until soft. Add sliced peppers and cook until soft, then grate cheese over the top cover and let melt. Serve with rice and barbeque carne asada, stuff your tortillas with all of it.
Roasted Peppers and Tomatoes Baked with Herbs and Capers
The short baking melds everything together, transforms the flavors, and yields juices so delicious they invite dunking. This is served cold as a little salad, but it also makes a great filling for a sandwich or frittata.
4 big bell peppers, red, orange, green and yellow
1 large beefsteak-type tomato or 1 ¼ pounds other ripe tomatoes
2 smaller yellow tomatoes
6 flat leaf parsley sprigs
1 tablespoon marjoram or 12 large basil leaves
1 plump garlic cloves
2 tablespoons capers, rinsed
12 Nicoise olives, pitted
3 tablespoons olive oil, plus extra for the dish
Sea Salt and fresh ground pepper to taste
Roast the peppers until charred. Drop them into a bowl, cover, and set them aside while you prepare everything else.Then wipe off the blackened skin, pull out the seeds and core and cut into wide strips. Trim off any ragged ends and set them aside for another use. Score the ends of the tomatoes, and then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise, and gently squeeze out the seeds. Cut the walls into wide pieces. Reserve the cores for a soup or sauce. Pluck the leaves off the parsley stems. You should have about ½ cup. Chop them finely with the marjoram and garlic, and then put in a bowl with the capers, olives, and the olive oil. Season with salt and pepper. Preheat the oven to 400, lightly oil a small gratin dish. Add the tomatoes, peppers, and sauce and gently toss with your hands, season with pepper. Cover and bake for 20 minutes, let cool before serving.
Panini with Black Olives Chicken and Dried Tomatoes
To rehydrate the dried tomatoes take half of the package of tomatoes (or the amount you need for the recipe) put them in a plastic bag and add 1 tablespoon of water. Shake and mix and wait for about 1-2 hours and they should then be soft but not mushy. (Our tomatoes were cut into quarters so you would need use 12 pieces for this recipe)
1 small crusty roll
Garlic clove cut in half
3 slices marinated dried tomatoes
6 oil cured black olives pitted
½ cup chicken breast chunks
Spilt roll in half and remove some of the bread. Rub cut garlic on inside, drizzle with olive oil and squeeze lemon. Add marinated tomatoes, olives, and chicken, Close and serve.