Homecoming

The past eight months as an apprentice at Frith Farm have been the hardest I have ever worked in my life. My time here has also given me an opportunity to challenge myself mentally and physically -- through extreme weather, long hours, aches and pains, and dealing with unforeseen problems. I immediately came to value what it took to grow healthy and delicious food for a small community. Through it all, I learned so much and truly loved what I was doing. The best days were always the dirtiest.

In a matter of hours, I'll find myself back at home in California, surrounded by comforts of the familiar.This doesn't spell the end of farming for me at all; it's simply an intermission. By next month, I'll begin working with People's Grocery to help establish community gardens in the heart of West Oakland throughout the winter and spring. And in 2013, I'm scheduled to begin my service as an Agriculture Extension volunteer with the Peace Corps. Changes abound, but I'm also looking forward to spending more time with family and catching up with old friends.

Let it Snow

First, an earthquake in Maine. Then, a hurricane named Sandy. And finally, my first Nor'easter!

Turkey Photoshoot

They're a lot harder to catch than chickens.

The Team

Leaf Peeping

It's peak week in New England, a concept somewhat foreign to me for having grown up in California. The abundance of trees here in the Northeast and the change of weather over the past couple of weeks has led to a beautiful transformation in colors. What was once green has turned into vibrant yellows, reds and oranges.

The Harvest

Charlie, the Hunter

Charlie's been on a roll. He's done his part on the farm by catching scores of field mice while we've been at work. He's been pretty great with his modeling gig on the weekends, too.

Essential Roasted Tomato-Jalapeno Salsa

Essential Roasted Tomato-Jalapeno Salsa
Makes about 2 cups

1 pound (2 medium-large round or 6 to 8 plum) red, ripe tomatoes
2 large (about 1 ounce total) fresh jalapeño chiles
3 garlic cloves, unpeeled
Salt, about a scant 1/2 teaspoon
1/2 small (about 2 ounces) white onion, finely chopped
A generous 1/3 cup loosely packed chopped cilantro
About 1 1/2 teaspoons cider vinegar (optional)

1. Roasting the basic ingredients.
The broiler method: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; with a spoon or pair of tongs, flip the tomatoes and roast on the other side. Cool, then peel the skins, collecting all the juices with the tomatoes.

While the tomatoes are roasting, roast the chiles and unpeeled garlic directly on an ungreased griddle or heavy skillet over medium. Turn occasionally until both chiles and garlic are blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 minutes for the garlic. Cool, pull the stems off the chiles and peel the papery skins from the garlic.

2. Grinding the salsa.
The mortar method: In a large mortar, use the pestle to crush and grind the chiles, garlic and 1/4 teaspoon of the salt to a coarse-textured paste (this will release a wonderfully pungent aroma), paying special attention to breaking up the chile skins. A few at a time, grind in the roasted tomatoes, transferring the ground mixture to a bowl if the mortar gets unmanageably full. Transfer the salsa to a serving bowl, and stir in any reserved tomato juices.

3. Final seasoning. In a strainer, rinse the onion under running water, shake off the excess and stir into the salsa, along with the cilantro and optional vinegar. Add water, if necessary, to give the salsa a thickish, but easily spoonable, consistency (2 to 4 tablespoons is the norm). Taste and season with salt, usually a scant 1/4 teaspoon, and the salsa's ready to serve.

(Recipe from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavor of a World-Class Cuisine)

Tuesday's Harvest

Happy Birthday, Dad

My dad turns 70 years old today, a major milestone in his life. Happy birthday, Dad!

mofga Sauce

I attended a MOFGA workshop in Unity this past Wednesday and learned to can tomato sauce from scratch. Sealed with a pressure cooker to preserve it for the winter, I waited only a few days before using it for my pizza dinner.

Tomato Season

The Bugs Will Burn

Our summer and winter squash plots have been infested with squash and cucumber beetles. Most of the fruits that have been salvaged are punctured with holes, and many more plants simply withered and died over time. It has been unfortunate and a reminder of the extent to which pests could potentially ruin some of the most prized crops on the farm.

Without resorting to using organic sprays, we decided to harvest what we could and burn every squash plant to rid the plot of beetle eggs and a home for the next generation of squash beetles.

Gobble Gobble

The turkeys are here! A batch of 50 broad breasted bronze chicks (you heard that correctly) arrived on the farm this afternoon. In a week or so, they'll be past their cute and fluffy stage and ready to graze on pasture. They're so lively and animated that it's hard not to fall in love with them.

Caturdays

Basil Cream Sauce

Basil Cream Sauce
Serves 6

Melt 4 tablespoons butter in pan. Stir in 3 tablespoons flour. Add 2 cups milk, a little at a time, stirring constantly until thickened. Stir in 1 cup freshly chopped basil. Add Parmesan cheese, salt and pepper to taste, and maybe a pinch of cayenne or nutmeg. Serve over hot pasta.

(Recipe from The Encyclopedia of Country Living, 10th Edition by Carla Emery)

Bread-and-Butter Pickles

Bread-and-Butter Pickles
Yields about 1 quart

1 pound Kirby cucumbers
2 tablespoons coarse kosher salt
3 large sprigs fresh dill
1/4 cup light brown sugar
1/3 cup cider vinegar
2 teaspoons coriander seeds or cumin
1/2 teaspoon black peppercorns
1/4 teaspoon allspice berries

Trim ends from cucumbers and slice into 1/4-inch-thick rounds. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl. In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate for up to 1 week.

(Recipe from The New York Times' Dining & Wine Section, July 4, 2012)

موسم الحصاد

Gonzales Cabbage

Crystal White Wax Onion

Eight Ball Zucchini

Cross Country Pickling Cucumber