September 3rd
Our Vibrant Friends!
How in the wild world it is September, we don’t know.
In September, yes, the sun still beats mid day, but only after the cooler darkness of our early mornings have melted. Upon arrival at 6AM, we each alight upon our own tasks, our crew splitting off into the morning mists, a low layer of fog covering all. We take extra care during flower days to carefully rehome the sleeping bees who have curled up in zinnia centers or celosia grooves. Muted and confused, the bees seem ready for deep hibernation. We wouldn’t mind going back to sleep ourselves. We watch some of the trees on the hill turn colors. The air is crisp.
While summer is busy busy busy at VVF, September is what Kara Gilbert refers to as !!SHOWTIME!! at the farm because it’s truly when rehearsal is over, the stage is set, and we’re on. Everything happens all at once, relentless but still romantic, we fly through the fields in a flurry of harvesting, doing final planting, weeding, seeding our early spring blooms that will overwinter, planning which land we will crop cover and which land we will turn to our ever growing perennial garden. There never seems to be enough time in each day yet we see progress all around us. There’s a pride in the perfection of embracing the imperfect, for what we’ve accomplished is more than good enough.
This year we’ve been better than ever before about stockpiling our dried floral larder. Some of it we will use for dye baths, and some we will press into soaps, some will be woven into winter wreaths, or large-scale art installations, some will be sold for adding vibrant color to cocktails.
Hanging and glove amaranth, hollyhock, marigold, cosmo, nigella pod, bunny tail grass, calendula, butterfly peas, strawflower, statice, coxcomb celosia…
As a creative hoarder, the collection and preservation of these blooms gives me a deep sense of satisfaction and joy. It feels like a magic trick, that even as the blown out but still beautiful rows of amaranth and sunflower and snapdragon are getting mowed to the ground, here in the Indigo house we have saved certain selections of Summer. When gathered properly, dried blooms still hold their color and texture and emotion.
As one who, despite growing up in Portland and thereby being well versed with the dreary and long of winter, I somehow still dread its onset and mourn the turning of the hot season.
Working as a farmer has changed this for me. Each new shift of season calls for celebration. For planning. And for gratitude for our wealth of harvest here at Vibrant Valley Farm, that we are honored to share with you.
Until next week, with love and gratitude to you and yours,
-- Rosemary Stafford for Vibrant Valley Farm
ROSE’S RECIPE IDEAS OF THE WEEK:
CHIOGGIA BEET SALAD WITH RASPBERRY MINT VINAIGRETTE
Ingredients
1 lb Chioggia beets, 1 inch of stems left still intact
3 tablespoons thinly sliced scallions
2 ½ tablespoons raspberry vinegar
Lemon juice to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from about 2 oranges)
salt and pepper to taste
¼ cup olive oil
Mint sprigs for garnish
Preparation
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes.
Drain cooked beets in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste.
Serve warm or slightly chilled.
Marvel at the color of your salad and zippy taste in your mouth.
BURST CHERRY TOMATO BUCATINI PASTA WITH BURRATA AND CITRUS BREADCRUMBS
Ingredients
1 cup finely torn ciabatta bread
¼ cup extra virgin olive oil
crushed red pepper flakes to taste
zest of 1 lemon
1 lb bucatini pasta, or your available long cut pasta
3 cups cherry tomatoes
4 cloves garlic, smashed
2 tablespoons thyme leaves (fresh preferred)
1 tablespoon oregano leaves (fresh preferred)
1/3 cup white wine, a pinot grigio or sauvignon blanc
½ cup manchego cheese, grated
large handful of fresh basil, roughly chopped
2 balls fresh burrata cheese
Preparation
In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and stir in the lemon zest. Slide bread crumbs onto a plate. Wipe the skillet clean.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
Meanwhile, place the same skillet used for the bread over high heat and add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, thyme, and oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.
Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
Divide the pasta among bowls and top with burrata and bread crumbs. Gobble it up.
SHISO JUICE
Ingredients
Approx 18oz Red/Purple Shiso leaves
2 cups water
½ cup sugar
¼ cup apple cider vinegar
Preparation
Prepare shiso leaves to boil by washing and trimming them.
Bring the 2 cups of water to boil in a large sauce pan and add the prepared shiso leaves.
Shift to medium heat and cook the shiso leaves for about a few minutes. The leaves color will change from purple to a greenish color.
Drain the shiso leaves with a strainer and squeeze the leaves to extract as much as you can, pushing a spoon against the leaves to collect all the precious juice.
Place the drained liquid back to the saucepan and bring it simmer.
Add the sugar, and when it has dissolved, turn the heat off and add your apple cider vinegar.
Cool down the mixture and keep it in a pre-sterilized bottle in your fridge. The syrup can last up to 6 months.
To make shiso juice, place 1/4 cup of the syrup into a glass and pour about 200 ml of mineral water or fizzy soda water over the top. Add ice cubes and garnish with edible flora.