Notes From The Field

Miriam Stason, Farm Manager

 

As you look out over the farm this week you will notice a change in the landscape - the rows and rows of tomato stakes are down and the beds have been mowed and tilled. The tomato plants produced an abundant amount of tomatoes this year resulting in ample pounds for CSA members and our food access programs.

 

Another change you may notice over the upcoming month is the new growth coming up throughout the farm - red and green shoots pushing up through the otherwise bare fields. This time of year, as soon as a crop is finished, we work as fast as we can to mow and till the beds to get a cover crop down.

 

Cover crop is a plant grown to enrich the soil. There are many seeds that are typically sown as cover crop and on this farm we use either a mix of oats and peas or of rye and vetch. The main benefits of planting a cover crop are that it adds organic matter to the soil, the roots help to prevent soil erosion and it often helps to cut back on existing weed pressure in the field. To me, cover crop emerging in the fall signifies the end of this year's growing season as well as the first thing that we do to get the soil ready for the upcoming season.

 

Though cover crop is not one of our vegetable crops, we treat it similarly in that it takes thought and management and we try not to step on it. We love to talk about cover crop, so if you have any questions about it or how we use it on the farm, please ask us!

Skillet Grilled Cauliflower Steaks with Chimichurri

Ingredients

1. Preheat a skillet to medium high heat.

2. Prepare chimichurri. Remove cilantro and parsley leaves from stems. Finely chop the herbs with sharp knife or in a food processor. Transfer to a medium bowl. Add the garlic, shallots, lemon juice, vinegar, salt, and pepper flakes. Stir well. Cover and set aside until ready to serve.

3. Wash the cauliflower well. Trim away green leaves and the very bottom of the stem, but no more than ¼". Keeping the stem intact will hold the steaks together. Place the cauliflower on cutting board, stem side down. Starting in the center, cut down through the center. Make cuts 1- to 1½-inches out from the center to make the "steaks". Repeat with the other cauliflower. You should get between 4 to 6 good-sized steaks. This might vary if the florets fall away from the stem.

4. Rub or brush each cauliflower steak with a little olive oil and season with salt and pepper. Oil the skillet.

5. Place the steaks on the skillet and cook on each side for 3-4 minutes. When turning the steaks, do so very carefully so they don't fall apart. I find it's easier to firmly grasp the stem with the tongs and gently lift and turn it over.

6. Transfer the steaks to plates and top with chimichurri. Serve warm.