Tenderly nibble the grains of the Earth,

imbibe the sweet waters and wines,

dine gently upon masts of munificent bounty;

fertile valley, pastures prime, and sprawling vines

render us too the fruits of their birth. . .

Cast away cores, pulp in plenitude, rind and reason

scraps to return into dusts of the season.

New growth uplifting, heaven bent

revels in raptures from soil sent.

-J. Austin Supertramp, friend of Wild Winds Farm

Week of August 1, Notes from the Field:


The zucchini and summer squash are looking great – the round zucchini variety is called “Rond de nice.” The tomatoes are looking beautiful (still mostly green) and coming along nicely. We have finished up the majority of our plantings for the fall – the cabbage, broccoli, Brussels sprouts, etc. are all mulched and tucked into their beds. You may begin to see some kohlrabi in the share this week. Kohlrabi means “cabbage turnip” in German, and is similar in flavor to broccoli stems. Kohlrabi can be eaten raw – sliced thin and added to a salad – or cooked.

Spelt Salad with Kohlrabi and More (Serves 2)

2 c. cooked spelt (can substitute barley, wheatberries, or brown rice)
1 small kohlrabi bulb, peeled
2 radishes or carrots, trimmed and cleaned
1/2 c. raisins, cranberries, or other dried fruit
1/2 c. extra virgin olive oil
1 lemon, zested and juiced
1 t. minced fresh marjoram (or other herb of your choosing)
1 t. honey (optional)
salt and pepper

Slice the kohlrabi and radishes into very thin rounds – use a mandolin if you have one. Then using a sharp knife, cut the rounds into small matchsticks. Place in a medium bowl along with cooked spelt and dried fruit. Toss and set aside. Whisk together oil, lemon juice and zest, marjoram, honey (if using) and a pinch of salt and fresh ground pepper. Just before serving, dress the salad with the vinaigrette, tossing well. (Source: http://straightfromthefarm.net/)
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Squash and Basil Salad
3-4 medium Summer Squash, julienned
2-3 Tbsp Fresh Basil, chopped
3-4 Tbsp Parmesan Cheese, freshly grated
1-2 Tbsp Garlic Scapes, chopped OR add some minced garlic to the dressing below:
 ¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
½ tsp Salt
¼ tsp Pepper
¼ tsp Sugar

Toss together first four ingredients. Combine last 5 ingredients and pour over the salad. Mix. Chill 1 hour and serve. Best if served within one day. (May be added to lettuce and chopped green onions) Serves 4-6.
 (From: Simply in Season Cookbook, pg 102)



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Stuffed Zucchini or Summer Squash

Select 5 medium squash. Cut in half crosswise, and hollow out. Chop 1 medium onion. Saute in 2 Tb.
olive oil until soft. Remove pan from heat and add ½ c. raw white rice, 2 Tb. chopped straight leaf parsley,
1 ½ Tb. chopped fresh dill, ¼ c. dried currants, and 2 Tb. squash corings, chopped finely. Also add salt
and pepper to taste, and ¼ c. pignoli nuts. Make a “broth” by mixing 1 t. tamari with 1 c. water, and
moisten the uncooked rice with a few tablespoons of this. Stuff zucchini with rice mixture. Place in pan and
add “broth” to ½” deep in pan. Cover with foil and bake at 400 degrees Fahrenheit for ½ hour. Serve with
plain yogurt on top.
From: The Political Palate by the Bloodroot collective.

Chilled Cucumber, Avocado, and Buttermilk Soup


Servings: 5 Total time: 45 minutes, plus 2 hours chilling
3 cucumbers, seeded and cut into 2-inch chunks
2 avocados, peeled, pitted and cut up
1 cups plain yogurt
1 cups buttermilk
1/4cup red wine vinegar
1 tablespoon sugar
½ tablespoon salt
3 fresh mint leaves, diced small

Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, purée in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch. Pass the soup through a fine strainer, using the back of a wooden spoon to push liquid through. Refrigerate until well chilled, at least 2 hours. Ladle into bowls and sprinkle with the mint.

Source: LA Times, June 11, 2003