- Fennel
- Radicchio or escarole (if you get an odd looking radicchio it is Puntarelle – text me and I will send a video and recipe to you to guide you through how to prepare it.)
- Lettuce or Spinach
- Tomatoes
- Cherry tomatoes
- Sweet peppers
- Hot peppers
- Stuffing peppers
- Cucumbers, or summer squash
- Onions
- Potatoes
- Leeks
- Basil
- Herb (cilantro, parsley, or thyme)
- Eggplant, or green beans, or tomatillos or radishes
It was nice to have a bit of rain. Of course the tomatoes split but the dust around the place settled for at least a few hours. We have been busy contemplating the clean-up of this place. Notice that not a lot of action has taken place but we will keep plugging away and hope to have something presentable by next weekend. We are inviting you to the farm to celebrate the fall harvest. Come party at La Finquita October 9th from 2-6 pm. Pizza from the oven, potluck and music. Cider pressing in the orchard.
I continue to transplant into any available bed. Juvencio worked his magic on greenhouse #2 after the goats cleared most of the plants. I just need a few hours to get in there and transplant the spinach, fennel, scallions, lettuce and more. I hope to seed arugula and beets. We will see.
We measured the area for our cover crop trial and now I have to get out there and seed. There are 9 different trial beds with different seed. Every year I feel out of practice and by the 8th or 9th bed feel like I know what I am doing. We bought a 3 hopper Jang seeder in the late spring. I will use that seeder to get cover crop in between every row we have planted. Our goal this year is to have as much as possible seeded with cover crop to increase our spring yields. It is already October and so much of our farm is still in production it is a delicate balance to get it cover cropped. I wish for 2 more hours each day.
It is Radicchio and Fennel time of year! Lots of unfamiliar looking veggies. Here are some photos to help you out:
Puntarelle
Fennel
Radicchio
Winter share will have lots of different types. They get sweeter with frost. Remember to soak in ice water for at least 15 minutes.
Here is the escarole:
Link to David’s Escarole Soup with Beans:
Tartine’s Radicchio salad: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917
Roasted Leeks and Potato Vinaigrette
Serves 4. 1 hour prep
2 large leeks, cut in half lengthwise, cleaned and cut into 1 1/2 inch lengths
1 lb red potatoes washed and cut into 1” dice, or very small potatoes left whole
1/2 c dry white wine
salt and pepper
1/4 c EVOO
1 TBs champagne or sherry vinegar
1 Tb lemon juice
Garnish:
1-2 hard boiled eggs (optional)
1 Tbs chopped italian parsley
Preheat the oven to 400. Combine leeks and potatoes in a baking dish large enough for them to sit in a single layer. Toss with the wine, salt and pepper and 2 Tbs of the olive oil. Cover the dish tightly with foil and roast for 30 minutes. Uncover, raise heat to 450 and return to the oven for another 10-15 minutes until the leeks are just beginning to color. Remove from heat and add the remaining ingredients except garnish. Allow to cool. To serve push the eggs through a sieve and season w/salt and pepper, arrange over the leeks and potatoes and sprinkle with parsley
Italian Potato-Pasta Soup with Greens and Fennel
6-8 servings, 1 hour prep
3Tbs evoo
2 c diced onion
1 c diced carrot
1 c diced fennel
Salt, pepper, 1 bay leaf, sprig thyme
2 garlic cloves minced
2 tsp paprika
2 Tbs tomato paste
3 quarts vegetable broth or chicken broth
2 lbs potatoes, peeled and cut into 1” chunks
8 oz kale or chard, stems removed and sliced into 1/2 “ ribbons
1/2 lb dried orchiette, pennette or other small pasta
for serving:
1 Tb finely chopped fresh rosemary or marjoram, freshly grated parmesan
In a large heavy soup pot, heat 3 Tbs oil until it shimmers. Add onion, carrot and fennel, stir. and sprinkle w/salt and pepper. Cook, stirring often until softened and golden.
Stir in herbs, garlic, paprika and tomato paste and cook, stirring for 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes until potatoes are cooked through but still firm. Taste and adjust the seasoning pan.
Stir in kale and pasta and simmer for another 10 minutes or until pasta is done. Alternately, soup can be made up to this point without the pasta , cooled and refrigerated for up to 3 days)
Ladle into bowls and sprinkle with parmesan and fresh herbs.
Leek Fritters
Serves 4
Recipe courtesy of Yotam Ottolenghi’s ‘Plenty’ Cookbook
For the sauce:
1/2 cup Greek yogurt
1/2 cup sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 cup finely chopped Italian parsley leaves
2 cups finely chopped coriander leaves
For the fritters:
3 leeks
5 shallots, peeled and finely chopped
2/3 cup olive oil
1 fresh red chili, seeded and sliced
1/2 cup parsley, finely chopped
3/4 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp sugar
1 tsp salt
1 egg white
3/4 all-purpose flour
1 tbsp baking powder
1 large egg
2/3 cup milk
4 1/2 tbsp unsalted butter, melted
Start by making the sauce. Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side.
Cut the leeks into 3/4-inch thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft, about 15 minutes, then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool.
Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture.
Put two tablespoons of oil in a frying pan over medium heat. Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp. Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up. Serve warm with the sauce on the side or drizzled over. I garnished the fritters with some chopped fresh chives and chive flower for show.
Red Pepper Enchilada Sauce
3 Tbs neutral oil
1 small red onion, roughly chopped
4 large red peppers, cored/seeded and roughly chopped
2 medium tomatoes, sliced into thick wedges
4 cloves garlic, peeled
1 jalapeño (seeded if you want milder
1 tsp kosher salt
1/2 tsp ground pepper
Preheat the oven to 450. Grease a large baking dish with 1 Tbs of the oil. Add the rest of the ingredients, sprinkle with the remaining oil and toss to coat.
Roast until soft and starting to brown, about 1 hour, stirring every 15 minutes.
Allow to cool slightly and then scrape into a food processor or blender and puree until smooth—voila! enchilada sauce!
Eggplant Dal
1/4 c neutral oil
1 c finely chopped yellow onion
1 large (about 1 lb) eggplant peeled and cut into 1/2” cubes
2 Tbs ghee
1 Tbs each minced garlic, minced ginger
1 red or green serrano chile, finely chopped
2 tsp cumin seeds
1 tsp ground coriander
1 medium tomato, cut into 1/4” pieces
1 c red lentils, rinsed
chopped cilantro and basmati rice or naan for serving
In a large dutch oven, heat oil over medium. Add onion and eggplant and season w/salt and pepper. Cook until eggplant is well softened and starting to break down, about 8 minutes. Add 2 Tbs water and stir up the brown bits on the bottom of the pot. Cook until the water is absorbed, then transfer to a bowl.
Melt ghee in the pot over medium heat. Add garlic, ginger, cumin seeds and coriander, and stir constantly until fragrant, about 30 secs. Add tomato and cook, stirring occasionally, until completely broken down and starting to caramelize, about 8 minutes. Stir in eggplant mixture. Add lentils to the pot and 3 c water and season w/salt & pepper. Bring to a boil and then cover, reduce heat to medium low and simmer until lentils are tender and mixture is thickened, about 15 minutes. Season to taste w/salt and pepper then serve with naan or rice and garnish w/fresh cilantro.
Toro Bravo’s Radicchio Salad
- 2 to 3 heads radicchio
- 1/4 cup good-quality balsamic vinegar
- 1/4 cup good-quality sherry vinegar
- 1 red onion, chopped
- 1 tablespoon honey
- 3/4 cup olive oil
- 1 + 1/2 cups Manchego, grated and divided
In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)
Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.
Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.
Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.
To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.
Adapted from Food52’s Toro Bravo recipe
Cherry Tomato and Olive Relish from Vegetarian Cooking for Everyone by Deborah Madison
1 pint cherry tomatoes, halved or quartered if large
1 or 2 yellow or other tomatoes, seeded and finely diced
24 nicoise olives, pitted and halved (I use the already pitted kalamata from trader joes, I chop them roughly for this recipe)
1 tablespoon capers, rinsed
1 tablespoon chopped parsley
2 teaspoons chopped marjoram (I use oregano when I don’t have marjoram available)
5 basil leaves, thinly sliced
1 Tablespoon extra virgin olive oil
fresh lemon juice to taste
salt and pepper
Put the tomatoes in a bowl with the olives, capers, and herbs. Moisten with the oil, then season to taste with the S & P & lemon juice. Serve right away, or at least within the hour of making it.
Marinated Cherry Tomatoes 4 servings
2 baskets Cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup Finely chopped parsley
1 Tablespoon Finely chopped rosemary
3 Garlic cloves, minced
1/3 cup Extra-virgin olive oil
3 Tablespoons Balsamic vinegar
Salt & freshly ground black pepper to taste
Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally. Enjoy with crostini or as a side dish.