This past week has been unbelievable. We had a massive to do list, and I mean massive. With the highest hopes and strongest intentions, we did it.
The sun shines now, the air is cool on this late summer harvest day and we feel so great. Our work was spread all over the place as we planned to ready ourselves for our first ever indigo dyeing workshop. We have had such success over the years with natural dyeing, we felt ready to offer our expertise and excitement to others. Tomorrow, when you read this, I will be guiding 8 guests through the process from start to finish: harvest, strip, steep, manage and create a dye vat with our farm’s indigo and dye our farm’s wool. We will host them with a farm fresh foods. I suppose I should mention the venue is the still incomplete Hill and Hollow Farm Stay. The ground, still rutted and rough from a newly installed septic system was perfectly graded by my teenage son. Inside, the jobs abounded: cleaning up renovation mess, hanging canvas over the walls to cover exposed insulation, you can only imagine. Of course, we MUST have the sheep grazing the pastures adjacent to the dye studio, so stretching hundreds of feet of woven wire fencing made it to this to do list. We simultaneously started hundreds more fall transplants: lettuce, kale, chinese cabbage, parsley. We set all of fall broccoli and brussel sprouts in the field. A late planting of green beans and summer squash was completed. Are you starting to understand why we feel so darn proud of ourselves and our team? It was a busier than ever, super energized, heavily caffeinated week that ended in success. I suppose it is on the heels of this great week, a week that has us feeling so optimistic about the future, that I happily announce the fall extension. We have had super success with our fall plantings, the lettuce and arugula and tat soi and pac choi and kale all look awesome. We have had a pretty tough summer, mid season deluge after deluge culminating in an actual flood mid July took the wind out of a good number of summer plantings. We worked hard to save many, bid some an early farewell and rallied for the fall. Our efforts are paying off in the fields and we want to share the fall season with you. It looks like we will roll right into Fall. The main season will end on Saturday September 19th and the Fall season will begin on September 26th (my birthday, woohooo). The 9 week Fall season will end on Saturday November 21st, just in time for you to grace your Thanksgiving tables with the final treats from our farm. The cost for the half share for the Fall Extension is $225, the not quite full share is $330, the full share is $450 and the family share is $540. It is with heartfelt thanks, huge enthusiasm and much love that I wish you all a great week!
week sixteen in your basket:
Salsa Verde adapted FROM RICKBAYLESS.COM
8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1 small white onion, finely chopped
Roast the tomatillos, chile(s), onion and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and blend to a coarse puree. Scoop into a serving dish. season with salt, usually 1/2 teaspoon.
Baba Ganoush from David Lebovitz
3 medium-sized eggplants
1/2 cup (130g) tahini (sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch flat-leaf parsley or cilantro leaves
preheat the oven to 375F. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.) Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; .Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste, and season with additional salt and lemon juice, if necessary.