THIS WEEK’S HARVEST
Jester Winter Squash, Delicata Winter Squash, Lorz Softneck Garlic, Jelly Potatoes, Calibra Yellow Onions, Celery, Carrots, Black Magic Dino Kale, Mei Qing Bok Choi, Castelfranco Chicories, Indigo Radicchio, Red Salanova Oakleaf Lettuce, Green Salanova Lettuce, Mustard Mix
U-PICK
Check the u-pick board in the barn for weekly u-pick limits.
Frying Peppers:
Shishitos | Gleanings
Padróns | Gleanings
Time to pickle peppers! The hot peppers will be disappearing at the first sign of frost, so now is the time to preserve the abundance! It’s a great time for pickled hot peppers and making hot sauce!
Hot Peppers:
Jalapeños | No limit
Habanero | No limit
Thai Chilis | No limit | Spicy!
Wilson’s Vietnamese Devil Pepper | No limit
Flowers! There are still some flowers to be had after the rains, particularly zinnias, marigolds (the solid orange ones are all the way to the north — towards Winter Sister Farm) and some late-season curios.
The view from the cockpit on Saturday as we began our big fall carrot harvest.
HARVEST NOTES
Indigo Radicchio: This is the classic red radicchio — savory and bitter with just a hint of sweetness from the cool nights its spent out in the field. Delightful added to a salad of mixed greens, or in a chicory-only salad such as the one below.
WINTER SISTER FARM CSA - SIGN-UPS NOW OPEN!
Want to keep getting abundant weekly veggies through the winter? Winter Sister Farm, located right next door, is open for signups for their 2025-2026 Winter-Spring CSA! They have a range of share options and sizes, including both free-choice and box shares, all of which include access to their u-pick herb and flower garden. Visit www.wintersisterfarm.com/csa for more details!
WINTER PANZANELLA WITH PUMPERNICKEL, CHICORIES AND ORANGES
This gorgeous, bright salad highlights the vibrant contrast of the 2 chicories we have the in share this week — deep magenta Indigo and the delicate speckling of the Castelfranco — and pairs their refined bitterness with sweet balsamic vinegar, oranges and mustard.
Indigo Radicchio in the Farfield.
INGREDIENTS
8 oz. pumpernickel or other hearty brown bread (such as rye or whole wheat), coarsely torn (about 4 cups)
⅔ cup extra-virgin olive oil, divided
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
1 tsp. freshly ground pepper, divided, plus more
5–6 medium oranges, divided
2 garlic cloves, finely grated
½ cup plus 2 Tbsp. balsamic vinegar
2 Tbsp. Dijon mustard
½ large fennel bulb, cut into quarters through root end, thinly sliced lengthwise
3 large shallots, thinly sliced
8 oz. mixed chicories (such as radicchio and/or endive), leaves separated, torn into very large pieces if needed (about 6 cups)
2 oz. Parmesan, plus more for serving
instructions
Place a rack in middle of oven; preheat to 400°. Place 8 oz. pumpernickel or other hearty brown bread (such as rye or whole wheat), coarsely torn (about 4 cups), on a rimmed baking sheet, drizzle ⅓ cup extra-virgin olive oil over, and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ½ tsp. freshly ground pepper. Lightly massage with your hands to help bread absorb all of the oil. Bake until bread is dried out and fragrant, 13–17 minutes. Let croutons cool on baking sheet; set aside.
Meanwhile, using a paring knife, remove peel and white pith from 4 medium oranges, taking care not to remove too much flesh. Cut oranges into 1" pieces, leaving center pithy parts behind; set orange pieces aside. Squeeze juice from scraps into a liquid measuring cup, then discard. Cut remaining 1–2 medium oranges in half and squeeze in juice through a mesh sieve to get to ½ cup; discard seeds.
Add 2 garlic cloves, finely grated, ½ cup plus 2 Tbsp. balsamic vinegar, 2 Tbsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining ⅓ cup extra-virgin olive oil to orange juice and whisk to combine. Taste dressing and season with more salt and pepper if needed.
Toss ½ large fennel bulb, cut into quarters through root end, thinly sliced lengthwise, 3 large shallots, thinly sliced, 8 oz. mixed chicories (such as radicchio and/or endive), leaves separated, torn into very large pieces if needed (about 6 cups), and reserved orange pieces and croutons in a large bowl. Using a vegetable peeler, shave 2 oz. Parmesan into bowl. Drizzle about half of dressing over and toss to coat. Let sit 3 minutes to absorb. Drizzle with more dressing if bread seems dry (it should be pleasantly soggy but not falling apart); season with more salt and pepper if needed.
Arrange panzanella on a platter and top with more shaved Parmesan.
FARMER’S LOG
NOVEMBER ECHOES
On the farm, time is full of echoes.
Moments, days, tasks, feelings… they return from the long distance of the years.
All it takes is a certain smell, or taste, or the slant of the sunlight, and there you are again, flooded with memories of who you were, and who you were with, at this time in seasons passed.
Last November 7th, we also felt laden but strong — our muscles tired and honed from handling, heaving, and stacking fall’s bounty. The warm smell of drying corn drifted from the doors of the greenhouse and the coolers were filled with the pine-fresh snap of of unearthed carrots. The giggly and cacophonous laughter of the crew, gone slightly loopy from a big harvest, could be heard over the din of the tractor. Last November 7th, we also watched, with hope and pride, our cover crop sprouting and filling out and turning our worked fields into sleek sleeping meadows. And at night, then and now, we tasted winter squashes to check for ripeness in a cozy house heated by the oven.
Aye, the slanting November light is full of echoes.
We feel them in the early morning when we head out to harvest, shimmering through the fog.
And sometimes, when we are still, the echoes seem to continue on forward, strangely, and it is as if we can hear the echoes of early-November’s yet to come.
See you in the fields,
David
CSA BASICS
Slow on Cooper Road! Out of respect for our neighbors and the many kids and animals that live on Cooper Rd., please drive slow (20 mph)!
What time is harvest pick-up?:
Saturday harvest pick-ups run from 9:00 am - 2:00 pm
Tuesday harvest pick-ups will run from 1:00 pm - 6:00 pm
U-pick hours: Oriented members can come to the farm any time, 7 days a week, sunrise to sunset, to u-pick and enjoy the farm.
2025 CSA program dates: Our harvest season will run from Saturday, June 14th through Tuesday, December 9th this year.
Where is the farm? The member parking lot is located at 1720 Cooper Rd., Sebastopol, CA 95472.
