- Cauliflower or broccoli
- Fennel
- Leeks
- Potatoes
- Winter squash
- Radicchio or lettuce
- Tomatoes
- Peppers
- Hot peppers
- Parsley or cilantro
- Basil
- Zucchini or cucumbers
- Cherry tomatoes for tomatillos
We are looking forward to our harvest celebration next weekend- October 13th from 2-6 pm. We will spruce up the farm a bit, fire up the pizza oven and be ready to welcome our community to enjoy the bounty of fall together. We have musicians that will join us to help further the magic. We will have our cider press out and ready for use.If I can steal away I will give some farm tours, you can also give a self guided tour of the fields and greenhouses and visit the goats and sheep.
I am firing up my kiln with new ceramics that will be available for purchase at the Harvest Festival. I will have fall wreaths, bird feeders and a few Finquita t-shirts for sale.
Juvencio pulled out the remains of the cucumbers, zucchini, melons and radishes from our amazing greenhouse #2. This has been our powerhouse greenhouse. We harvested kale, potatoes, peas and flowers from it for the first 2 months of the season. We then turned it over and had daikon, cukes and zukes and more potatoes. Now it will go into winter crops such as lettuce, parsley, watercress, cilantro, green onions, arugula and anything else I can squeeze in. Of course some flowers for early spring!
Once the first frost hits and tomatoes and peppers are done we will fill those spaces with overwintering onions, Calcots (Catalan spring onions), spinach and mustards. The season winds down and there is a tiny bit more time (mainly in the dark hours of the day) to do other things besides farm. Maybe even read a book?
We have 2 more harvests of the main season of our CSA. Our last harvest of the season is October 20th (Sundays) and October 23rd (Wednesdays). We have 3 more spots for the Winter Share sign up while we have space for you and yours.
The Thanksgiving harvest is scheduled for 11/24/2024! This is our biggest add-on and we have limited space. Even if you plan to travel, the produce will last for weeks. We have sent the link to your email. If you want to get the produce and are not a member you can still sign up just email us at lynjuve@msn.com . The cost is $45 for whole harvest!!
Recipes to enjoy:
Radicchio Salad with Delicata
Yield:4 servings
· 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into ½-inch half-moons
· 1 tablespoon honey
· 1½ teaspoons kosher salt
· ¼ teaspoon smoky chile powder, such as New Mexico or chipotle
· 6 tablespoons extra-virgin olive oil
· ⅓ cup buttermilk
· 2 teaspoons lemon juice
· 2 teaspoons finely chopped tarragon
· 1 large garlic clove, grated
· 1 head radicchio, cored and shredded (4 cups)
· 4 cups arugula
· ⅔ cup chopped toasted pecans (see note)
· ⅓ cup thinly sliced scallions
1. Step 1
Heat oven to 425 degrees. In a large bowl, toss squash with honey, ¾ teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
2. Step 2
Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining ¾ teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (¼ cup) oil.
3. Step 3
In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.
Radicchio And Gremolata Pizza
INGREDIENTS
Yield:4 12-inch pizzas · 32 ounces pizza dough in 4 equal portions (see recipe)
· 1 bunch parsley, roughly chopped
· 2 cloves garlic, minced
· Zest of 2 lemons
· Zest of 2 oranges
· Zest of 2 grapefruit
· 2 tablespoons olive oil, plus more for drizzling
· Salt
· fresh ground pepper
· Flour, for dusting
· 2heads radicchio, cored and outer leaves discarded, cut into ¼-inch strips
· 8 ounces mozzarella
· 2 ounces grated Parmesan or aged pecorino
· Step 1
Remove dough from the refrigerator 90 minutes before baking. An hour before baking, heat the oven with a baking stone set on its floor to its highest temperature. If it has a convection fan, turn it on.
· Step 2
Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil. Add salt and fresh ground pepper until the flavor is strong and sharp. Let the gremolata sit for at least 30 minutes, or up to two hours.
· Step 3
On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about ⅛-inch thick in the center and ¼-inch thick around the edge.
· Step 4
Gently drag dough onto a floured pizza peel, preferably metal. Working efficiently so the dough does not stick to the peel, scatter with ¼ of the grated cheese, ¼ of the mozzarella and, last, ¼ of the radicchio — it will look like too much, but it will cook down. Sprinkle with olive oil and a pinch of salt. Quickly open the oven and slide pizza onto stone. Bake for 6 to 8 minutes, until the crust is puffy and radicchio is wilted and charred. Meanwhile, prepare the next pizza and repeat with remaining dough and toppings. Let each pizza rest for one minute before spooning ¼ of the gremolata over it and slicing.
Winter Vegetable Curry
This is very forgiving—I tend to use whatever veggies I have, including daikon and turnips
Yield:4 to 6 servings
· 3 tablespoons untoasted sesame oil or vegetable oil
· ½ teaspoon cumin seeds
· ½ teaspoon coriander seeds
· ½ teaspoon turmeric
· ¼ teaspoon cayenne
· 12-inch piece of ginger, grated
· 6 small garlic cloves, minced
· 4 small hot red Asian chiles or Mexican chiles de árbol
· 1 large onion, diced, about 2 cups
· Salt and pepper
· 2 tablespoons tomato paste
· 2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
· 1 cup parsnips, hard center core removed, in 1-inch slices or chunks
· ½ pound tiny potatoes, such as fingerlings, halved
· 2 cups small florets of cauliflower
· 1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
· Cilantro sprigs, for garnish
PREPARATION
1. Step 1
Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
2. Step 2
Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
3. Step 3
Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until the cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.
Fennel Tomato Soup
Yield:6 servings
· 7 tablespoons unsalted butter
· 2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
· 1 large onion, halved, peeled and thinly sliced
· 2 teaspoons coarse kosher salt
· 4 garlic cloves, finely chopped
· ½ teaspoon chile powder
· 3 tablespoons Pernod
· 228-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)
· 1 cup chicken stock
· 1 teaspoon black pepper
PREPARATION
1. Step 1
Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and ½ teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chili powder; cook for 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
2. Step 2
Pour in tomatoes, 1½ cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1⁄2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
3. Step 3
Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
My Mother’s Basil Soup
1 ½ c scallions, sliced
2 cloves minced garlic
¼ c butter
6 c. chicken or vegetable stock
1 ½ c peeled, seeded fresh tomatoes
½ c rice
5 cups chopped fresh basil
Saute the scallions and garlic in the butter until soft and fragrant. Add the stock and tomatoes, bring to a boil and then add the rice and cook until tender
Stir in the basil and serve.