Fall farm treats

I'm not sure about where you live, but for those of us in Sonoma, 

right now the weather continues to "mess with us" a little. 

Mornings are cold, sometimes foggy assuring us that 

indeed the calendar is correct and we are well into autumn. 

Then by afternoon when the temperature has reached 

80 degrees, we think we are in summer. 

So, of course it is layering for our clothing choices, but somehow, 

love those summer salads as we do, when it comes to culinary choices, 

we really do find ourselves in sync with the calendar. 

Fortunately, our winter squash beds are prolific so "the fig's" 

popular butternut squash soup, featured on page 204 

of Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country 

will be appearing on the menu at the restaurant, or is an easy go-to meal for you too.

talk about farm to table!

butternut squash soup photo by Steven Krause for
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

Butternut Squash Soup, Balsamic Reduction, Fried Sage
When summer squash transitions to winter squash, soup always comes to mind. Butternut squash is a wonderful, hard variety that when cooked just right will utterly delight you. At this time of year, you’ll find several squash varieties at the market, so give the others a try in this recipe. There are a handful of options to garnish this soup. Fried sage has a nice earthy flavor and will be a wonderful flavor contrast to the creamy soup. Another option is Candied Pumpkin Seeds (page 315). They will definitely add a textural surprise!

8 tablespoons (1 stick) unsalted butter 1 small yellow onion, chopped
3 celery stalks, chopped
1 medium carrot, chopped
1 large leek, white part only, cleaned and chopped
2 shallots, chopped
4 garlic cloves, crushed
21⁄2 pounds Butternut squash, peeled, seeded, chopped Salt and white pepper to taste
1⁄2 cup heavy cream
1 bunch fresh sage leaves, picked, for garnish Balsamic Reduction (page 311), for garnish

Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onion, celery, carrot, leek, shallots, and garlic and sauté until the vegetables are soft, about 7 minutes. Stir the vegetables occasionally to prevent browning. Add the squash to the vegetables and stir. Add 2 quarts of water and season with salt and pepper. Bring to a boil, reduce
to a simmer, and cook until the squash is just tender, 15 to 20 minutes.
Add the heavy cream and the remaining 4 tablespoons of butter. Remove the vegetables from the heat and purée immediately in a blender or
food processor. Strain through a fine-mesh sieve and adjust seasoning if necessary.
Heat a small amount of blended oil to 300°F and fry the sage leaves until crispy. Transfer the sage leaves to paper towels to drain and cool.
Ladle the soup into 6 bowls and garnish each with a drizzle of the balsamic vinegar reduction and a few fried sage leaves.
Serves 6 

By the way, as we explain in Plats du Jour cookbook: 

"Even though they are harvested in the fall, they are called winter squash 

because their hard, thick skins protect them during the winter storage, 

which was crucial in the days before refrigeration. 

Their large size and sometimes odd-looking exterior seem 

to intimidate some cooks but they are actually very easy to work with. 

Once you remove the tough outer skin or cut one in half and roast it with the skin on, 

you've got a very nutritious and adaptable ingredient." 

There are many varieties of winter squash 

and you can substitute one for the other in recipes. 

Here are some other winter squash recipe ideas. 

Planting squash always yields great bounty, 

and similarly, there is no shortage of other tips on cooking winter squash.

The recipes are all well and good you say, 

but that thick skin, which may be good for the squash, 

kind of scares you when it comes to cutting the squash? 

Of course you can't enjoy the versatility of winter squash 

and experiment with these recipes if you are unsure how to cut it. 

Check out this video for a great tip:

We have other vegetables growing at the farm that say "fall" including cauliflower.  

Our chefs feature a popular cauliflower & romanesco gratin 

with cauliflower cream, sort of a "mac & cheese in disguise!" 

caufliflower plant earlier this fall, soon ready for our chefs

Romanesco broccoli is an especially delicious variety of green cauliflower, 

but can be hard to find, so yo can substitute broccoli in the recipe. 

Did you know there is also orange and purple cauliflower? (More color in the garden). 

Chef tip: look for cauliflower heads (called curds) that are tightly closed, 

surrounded by bright green leaves.

cauliflower & romanesco gratin photo by Steven Krause
for Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

So, you can see that cauliflower is not as dull as it might seem—it's colorful and healthy 

and much more versatile than you think. Besides our "mac & cheese" version, 

did you know that if you grate cauliflower curds to "rice like" shape, 

you can use them to make risotto? Use the cauliflower instead of the Arborio rice! 

At 25 calories per cup for cauliflower, that's tempting, right? 

Check out a cauliflower risotto recipe which ensures the flavor 

and consistency will be creamy and savory.

Got you thinking of how to be creative with cauliflower? 

How about savory kale, garlic & cauliflower puree pop tarts? 

Fun way to get your Vitamin B, C, K and manganese.

kale, garlic & cauliflower puree pop tarts
photo & recipe courtesy of reclaiming provincial

All this rivals summer's bounty at the farm, 

which helps on these cold autumn mornings. 

But actually, with recipes and ideas like this cooking, 

we might not mind if it doesn't warm up in the afternoon. 

After all, could be a perfect time for soups and stews 

and we have just the right ingredients growing at our farm.

What's growing at your farm? 

And do you have a favorite fall recipe to share?

Hibernating season at the farm

Winter has been called the "hibernating season" for gardening. 

We've mused on how much a metaphor for patience 

the garden is about this time of year. 

With the recent cold weather, we are reminded of this even more. 

Many of our plans are slowed as we pay attention 

to the weather–we can't plant with the ground as cold as it has been 

and spreading the compost we are developing 

must wait until we are certain it won't be washed away by rains.

our compost pile "marinating" - we will add our worm tea
to further enrich it

We put the effort into making our compost so that 

we do not need to use commercial fertilizer.

 "Using compost improves soil structure, texture, and 

aeration and increases the soil’s water-holding capacity. 

Compost is one of nature’s best mulches and soil amendments. 

Best of all, compost is cheap. You can make it without spending a cent." 

This is especially true for us since we can use all our kitchen scraps. 

And having the compost pile right outside the kitchen door makes this very easy. 

kitchen food scraps behind the fig

some of the plants at the farm

become our compost pile there

Good tips for how to make your own compost. 

our compost bin right outside the kitchen door

So we continue to nurture the farm project in both locations, 

out at Imagery Estate Winery and behind the girl and the fig restaurant. 

We follow "the garden's plan," keeping our focus on 

the soil to ensure a fertile environment this coming Spring and Summer. 

"To maintain the soil in the best condition for spring planting, 

cover the surface with several inches of straw or leaves 

to keep it from freezing and to maintain moisture. 

If the soil is fertile, this covering will even allow earthworms to 

be active in the soil during the winter months.

When the mulch is raked away in the spring, the rows can 

be laid off and you are ready to plant with a minimum of effort."

Chef Jeremy surveys the beds with Matt & Ray
from Local Landscapers

beds at the farm

As we labor during this slower time, we appreciate the fruits 

we are able to harvest from the farm, while we dream 

of the more abundant time to come in a few months. 

cauliflower plants

And we are encouraged by the signs of growth we see at the farm, 

even as simple as the wildflowers that pop up in the sparse orchard.

A particular favorite Winter dish at the girl & the fig 

is our Cauliflower & Romanesco Gratin. You can find the recipe in

 Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country. 

Since this is such a perfect recipe for this "hibernating" time of year, 

we will share it with you here: This serves 6:

1 large head cauliflower, cut into 1-inch florets
1 large head Romanesco, cut into 1-inch florets 
(this is a variety of green cauliflower; broccoli can be substituted)
1/4 cup extra virgin olive oil
sal & pepper to taste
1 1/2 cups heavy cream
1/2 cup whole milk
6 Tablespoons grated Parmigiano-Reggiano cheese
pinch of nutmeat
1 cup Herbed Bread Crumbs 
1 Tablespoon chopped fresh flat-leaf parsley 

Preheat the oven to 450°F.

To prepare the cauliflower: Reserve 1⁄2 cup of the white florets and the white stems and set aside.

Toss the remaining cauliflower and Romanesco with the olive oil and season with salt and pepper to taste.

Roast the mixture on a baking sheet for 12 to 15 minutes or until the cauliflower has browned on the edges. Remove from the oven and set aside.

To prepare the cream: Heat the cream, milk, cheese, nutmeg, and the reserved cauliflower in a large saucepan over medium heat. Season with salt and pepper to taste and simmer over low heat until the cauliflower is tender, about 15 to 20 minutes. Place the mixture in a food processor or blender, purée until smooth, and adjust the seasoning as needed.

To finish: Mix the bread crumbs and parsley together. In a large bowl combine the sauce and the roasted cauliflower and stir until well-coated. Transfer the mixture to a casserole pan or six small ramekins. Distribute the bread crumbs equally over the top(s) and bake until golden brown, about 7 to 9 minutes. Serve hot. The gratin can be made 1 day ahead. Reheat  in a 350°F oven for about 12 to 15 minutes or until heated through.

Cauliflower Romanesco Gratin photo by Stephen Krause from
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country

Do you have any favorite vegetable recipes that you create,

either from your garden or what you find at the farmers market this time of year?

Remember, even though the choices may seem slim

compared to summer time, those farmers' gardens are hibernating, 

working and preparing for more bountiful times.

The farm at "the fig"

As part of our seasonal transition, we are making some 

changes at the "farm behind the fig."

Attention is now focused in the greenhouse where we will nurture 

vegetable starts and also create our micro greens program. 

Ray from Local Landscapers tests the misters as we get the greenhouse going

broccoli and cauliflower starts

arugula micro greens 

It can get to 100 degrees in the greenhouse and 

a very hospitable environment for growing. 

We even found potato volunteers from last year 

which had grown in the ground on this spot, 

pushing through the rock floor of the greenhouse! 

Outside the greenhouse, our focus for the beds 
is mostly those items that are "regulars" on the menu at the girl & the fig.

Radishes are a constant, featured in one of our most popular staters 
as well as in other dishes, so the chefs like having them here as well as out at the farm. 

heirloom radishes
mixed seasonal radishes, anchovy butter & grey sea salt

Radishes ready to grab also inspired the bartenders 

to get creative with the new "Garden Margarita" made from Sauza tequila, 
Domaine de Canton Ginger Liquor, fresh squeezed lime juice, dash of simple syrup, 
garden radishes and lemon verbena!

a fun way to get your serving of veggies!

While we don't have as much room behind the fig as we do at the farm, 

nor is the soil as rich, when we find things that grow well there,

 we continue to keep them going. Chard is always growing ready

 for the chefs to pick. In addition to inspiring specials and weekly bistro plats menus, 

the chard is featured in the popular panisse cake dish. 

And in our raised beds outside the kitchen door, it is especially fragrant, 

flush with mint which means some very fresh lavender mojitos!

Grab some mint from your garden or the farmer's market 

and follow the steps in this video filmed at the girl & the fig by Jerry James Stone. 

Lavender mojito photo by Steven Krause for
Plats du Jour: the girl & the fig's Journey Through the Seasons in Wine Country 

While we do have luck growing some things behind the fig, 

the soil there is a challenge. Knowing how much the chefs like this convenience, 

we are working hard to enhance the soil. Matt and Ray from Local Landscapers 

who work with us on the farm, are encouraged that a new soil 

rich with nutrients like cocoa fiber, forest hummus, lava rock, oyster shell, alfalfa meal, and bat guano will yield some incredible results. 

So, as we move from summer to fall and winter gardens, 

we are prepping and planning.Once the rains come, it will certainly 

be a bit easier to dash out the door for what is growing right outside the kitchen.

What will grow here?

Follow the blog to find out.

And let us know what you do in the winter at "your farm."