Pick List:
potatoes - winter squash - spinach - leeks - tomatoes - carrots -
peppers - garlic - lettuce - parsley - ginger - eggs
KITCHEN LIST:
RYE BREAD
COMPANATA
This week has been a complete challenge for me- I got sick then injured- I’M TOTALLY FINE, but I had to step away from so many things, and lean on so many people. Weeks like this feel like they drag on forever and ever- and as a farmer, it’s pretty difficult to walk away from a harvest on those few beautiful sunny days we had scattered throughout the week. However, weeks like this are also a strong reminder of how our farm community is so damn special. Ray and Allie led the crew in picking up my slack, and urged me to lay low until feeling top notch. The support we give each other around here, at times, feels extraordinarily unique. For example, if anyone- and truly anyone - even if you were just hired yesterday and is completely green to the farm- gets a little something in their eye (dust, flies, etc..) Anne Sprague will insist you take a timeout, put your feet up and lay on her couch for 15 minutes while she flushes out the foreign object followed by another 15 minutes of rest.
Like mother, like daughter, Sarah will drop everything to get people the medical attention they need. In fact, she has been known to rush people to urgent care on multiple occasions or sit with them in the plant barn until they are feeling more lively. Bottomline, we at Edgewater may look a little rough around the edges, but there is indeed, a lot of love and compassion.
In other news, there was a real deal frost last Wednesday and Thursday night. Every year, I am absolutely amazed by how a frost seriously decimates a crop. It’s as if one day everything is happy and beautiful and healthy and the next day you wake up to see that the the angel of death paid a visit last night wiping out every bit of pepper, eggplant, tomatoes, flowers, etc.. along the way. Thankfully, this year we were emotionally ready for the frost and the next phase of fall.
And so begins the annual Fall button up… this starts with removing all of the rebar, drip tape, trellis strings, etc from the fields and ends somewhere in November with a Pancake breakfast provided by Anne Sprague. Again, a reminder of so much love and compassion that exists on River Road- pancake breakfast for the betterment of the humans, and drip tape removal for the betterment of the land.
TIPS - TRICKS - RECIPES
This recipe yields 1 to 1 1/4 cups dressing.
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grape seed or another neutral oil
2 tablespoons water
Make the dressing: Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grape seed oil and the water.
Tortilla española 8 Servings
Here’s your chance to master one of Spain’s classics,: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.
1 tablespoon plus 2 cups olive oil 1 medium yellow onion, thinly sliced
Kosher salt 8 large eggs
2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces
Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.
Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.
Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.
Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.
Potato leek soup Makes 8 first-course or 4 main-course Servings
1/4 cup (1/2 stick) butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
4 cup low-salt chicken broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
3/4 cup milk
4 ounces cream cheese
1 cup grated sharp cheddar cheese (about 3 ounces)
Chopped fresh parsley (optional)
Additional grated sharp cheddar cheese (optional)
Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill. Bring to simmer before serving. Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.
Here’s your chance to master one of Spain’s classics,: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.
1 tablespoon plus 2 cups olive oil 1 medium yellow onion, thinly sliced
Kosher salt 8 large eggs
2 medium waxy potatoes (about ¾ lb.), peeled, cut into ¾” pieces
Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes. Let cool slightly.
Meanwhile, heat potatoes and remaining 2 cups oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble; reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil. Season potatoes with salt and let cool slightly.
Combine eggs, onion, potatoes, and ¼ cup reserved potato cooking oil in a large bowl and gently beat with a fork.
Heat 3 Tbsp. reserved potato cooking oil in a 10” nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just set, about 2 minutes longer. Cut into wedges.
Potato leek soup
Makes 8 first-course or 4 main-course Servings
1/4 cup (1/2 stick) butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
4 cup low-salt chicken broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
3/4 cup milk
4 ounces cream cheese
1 cup grated sharp cheddar cheese (about 3 ounces)
Chopped fresh parsley (optional)
Additional grated sharp cheddar cheese (optional)
Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill. Bring to simmer before serving. Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.