Notes from Remembrance Farm

We are running out of room to put all the food coming in from the fields these days! The coolers are bursting, we are running out of harvest crates, and there is lots more to come. This week brings our first big harvest of peppers and we will start pulling onions to cure for winter storage as well. Our melons will be ripening soon, and before we know it the fall storage crops will be ready. This growing season started slowly with a cold wet spring, so some of the early crops suffered. But the summer's early heat wave and plenty of rain (often too much!) have made for an excellent growing season. We are so glad to be sharing it with our community.

This year has been quite different for me personally as I've taken over the daily management of our dairy cows after some personnel changes last winter. For a long time I have been passionate about integrating livestock with crops, one of the core principles in Biodynamic agriculture, but I always had help from others caring for the animals in our system. After almost 30 years of vegetable farming, I feel like a beginning farmer again as I learn new skills and deepen my understanding of farming practices of which I had little practical experience. 

Nathaniel

this week’s Remembrance cheese

• Fromage Blanc - creamy and spreadable. Great all on its own or whipped with herbs.

• Feta - the crumbly salty classic - ltd availability, FCFS

on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Gazpacho

• 1 medium cucumber, chopped

• 2 pounds ripe tomatoes, chopped

• 1 sweet pepper, stemmed and seeded

• 1/2 shallot or onion, rinsed

• 2 garlic cloves

• 3 tablespoons sherry vinegar or red wine vinegar

• ½ cup extra virgin olive oil, plus more for drizzling

• 1¼ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• Optional: 2 slices stale bread to make it creamy

• Optional garnishes: diced cucumber, fresh herbs (upick), drizzles of olive oil, halved cherry tomatoes (upick) and freshly ground black pepper.

PREPARATION

Add the cucumber, tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, pepper and bread (if using) to a blender. Blend until smooth. Season to taste and chill for 1-2 hours. Serve cold.

Panzanella

• 2 1/2 pounds (1.1 kg) mixed ripe tomatoes, cut into bite-size pieces

• 1-2 teaspoons (8 g) kosher salt, plus more for seasoning

• 3/4 pound (340 g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)

• 10 tablespoons (150 ml) extra-virgin olive oil, divided

• 1 small shallot or onion, minced (about 2 tablespoons)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1/2 teaspoon Dijon mustard

• 2 tablespoons white wine vinegar or red wine vinegar

• Freshly ground black pepper

• 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

  DIRECTIONS

• Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.

• Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

• Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

• Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

More in-season inspiration…

• Eggplant, basil, RF yogurt, Fruit Bowl peaches: Grilled Eggplant & Peach Caprese Salad

• Sweet peppers: Roasted Red Bell Pepper Dip

• Sweet corn, summer squash: Zucchini Ribbon Salad with Sweet Corn & Avocado

• Cabbage, summer squash, herbs, beet greens: Unstuffed Cabbage with Chickpeas, Zucchini, Swiss Chard and Bulgur

• Summer squash, eggplant, peppers, tomato, upick herbs: Ratatoullie

• Watermelon, cucumber, upick herbs: Watermelon & Cucumber Skewers

• Cabbage: slaws! Perfect for a picnic, a snack, a taco topping, you name it!

• Perilla is related to basil and mint with just a hint of anise (not too intense), a great herb to try out!

U-Pick Gardens

open 7 days/week during daylight hours. unlimited use. for Full Plate vegetable share members only. no picking in tunnels or big fields.

Don’t forget you can always see u-pick details & detailed maps on our website

AT STICK AND STONE FARM

Flowers continue to be gorgeous in both the roadside and creekside gardens

At the back end of the creekside garden, cherry tomatoes, basil, parsley and fun unique greens like edible celosia, amaranth, and molokhia await you. Along the way, you’ll also pass by hot peppers, and ground cherries! Look on the ground beneath the plants for the sweetest fruits.

Elderberry time is upon us—but you’ll have to race the birds for them—find the elderberry hedge behind the high tunnels behind the barn (reminder these are for processing, not fresh eating)

AT THREE SWALLOWS (formerly Youth Farm)

Flowers, basil, and parsley are reliable these days! And cherry tomatoes and hot peppers and ground cherries have begun too.

PRESS BAY COURT

has flowers! And ground cherries! And herbs and more! Check it out.