Hi, November! The Latest News from Farm & Larder and Bella Luna Farms
As we turn the corner into late fall with the arrival of November, the farm is awash in color—from the beautiful fall leaves fluttering to the ground in bright scarlet and yellow hues from our collection of Gingko, chestnut, oak and maple trees to the crisp and colorful apples and pears we are still harvesting in the orchard.
In between our usual fall farm chores, we are busy prepping the farm for the premiere of our new Classes on Farm series, which kick-off this upcoming Saturday, November 11th, with a festive wreath-making workshop! It’s just the first of many: Resident cheesemaker Meghan McKenna next guides us through the wonderful world of buttermaking on November 18th; then, our friends at Conjure Catering helps us preserve the fall harvest through jams, jellies, and more on November 19th, and definitely don’t miss the duo’s holiday cocktail class on December 2nd! We are so excited to once again open our doors and invite the community to gather, learn, and grow together. We hope you’ll join us; class details and registration can be found here.
Elsewhere around the farm, the birds are busy feasting on the dark purple Evergreen huckleberries, bright orange rose hips and windfall apples both in the garden and orchard. Squirrels are busy seemingly everywhere, burying walnuts, chestnuts and acorns for their winter food. On crisp fall mornings, you’ll find our very tame and social goats hanging out in their barn, and now that they have all day to dream up trouble, they seem to be up to even more mischief than usual. They are a curious bunch, keeping their eyes on both what we are up to and all the goings on at the farm, hoping for treats every time we pass by.
We are also taking advantage of the days by finishing putting up the last of the harvested tomatoes—this fall, we have preserved over 900 pounds of juicy, ripe tomatoes in big batches of our Nonna Pat’s marinara sauce. The orchard apples will be making their way into apple sauces and apple butters, and we are also setting aside spiced pears and beets, and making preserved lemons with the remaining fruit from the Meyer lemon trees that are now pulled close to the barn for shelter from the cold.
One special note: There will be no F&L box the day of Thanksgiving (November 23rd), but we will get you all set for the feast in the preceding week’s delivery which, per tradition, will be full of all our favorite holiday provisions. Your weekly delivery will pick back up again on Thursday, November 30th—have a happy turkey day with your loved ones and know that we are grateful for you!
Hello, October! The Latest News from Farm & Larder and Bella Luna Farms
Coming off a wet week of some much-need rain as we start the month of October, those aforementioned drippy days, plus the cooler nights and brisk mornings, are indeed telling us it truly is fall.
Here at Bella Luna, the leaves are just beginning to turn color—brilliant shades of red, yellow and orange, and the local wildlife are beginning to stash provisions like crazy. Squirrels are busy darting to and fro, carrying off acorns, walnuts and chestnuts—some as big as their heads—to bury for food during the winter months. The blue jays are also busy squabbling with one another, battling the squirrels and each other for hazelnuts.
In addition to the time spent tending our clients’ gardens for our landscape design firm Parterre, we are also hosting a few fall weddings and other gatherings, like the two farm dinners we hosted this past weekend in partnership with Conjure Catering and also Chef Tomas Litrenta. Keep an eye out for more special event announcements soon, including more details on our November 18th butter- and cheese-making class with renowned cheesemaker, Meghan McKenna.
Originally from the Midwest, Meghan started out as a cheesemonger for Metropolitan Market in Seattle and while there, developed the very popular hand-stretched mozzarella program. She later worked at Mountain Lodge Farm as their cheesemaker and more recently as a cheesemaker at Cherry Valley Dairy. And, in the most exciting news yet, we are thrilled to announce that she will be joining us this week as a cheesemaker here in our on-farm creamery, Bellsong Creamery! Our handmade cheeses will be crafted with cow’s milk sourced from local third generation Groeneveld Farm, and we cannot wait to share our new cheeses and butters with you in the months to come.
In between events here at home, we are harvesting apples and pears from the orchards, and pulling the last of the heirloom tomatoes out of the hoophouse, which are destined for more batches of our Nonna Pat’s marinara. As the tomatoes end their season, they make way for fall plantings of kale, cabbage and Swiss chard to overwinter for early spring harvest. These hardy crops always renew our excitement for fall and its distinct pleasures—like foraging for mushrooms in the woods or enjoying the distinct flavors of autumn over a warm and cozy supper.
We hope you are also enjoying the start of fall and the harvest season as it gets underway!
Hi, September! The Latest News from Farm & Larder and Bella Luna Farms
Fall is in the air! Here at Bella Luna we are enjoying the best that September has to offer with dewy mornings, cooler evenings and yet still warm and sunny afternoons. We sure hope you and yours are well as the kids head back to school, the late-season produce comes off the vine in the gardens, and the official start to fall approaches.
We are enjoying the antics of the blue jays and squirrels dashing noisily about, competing for the chestnuts and hazelnuts that they are beginning to hide away for later, and the honeybees are busily collecting pollen and nectar, and filling their hives with honey for their winter sustenance.
In the next few weeks we will harvest the apples and pears in the orchard. The crisp, tart Honeycrisp and Akane varieties will be the first to be plucked; next up come the Asian pears, along with the continuing Italian plums and last of the grapes. In the garden, we continue the everyday ritual of harvesting fresh tomatoes, peppers, cucumbers and summer squash from the beds and hoophouse. The Lacinato kale, cabbage and Purple Sprouting broccoli seedlings are going into the ground to overwinter (under a covering of Reemay fabric to discourage the pesky rabbits), right as the garlic and storage onions are coming out of it. Cover crops will be sown in the fallow plots along with a healthy dose of compost for turning over in the spring, enriching the soil with nutrients for when we once again begin to prepare for next years’ crops.
We’ve been kept busy with summer with weddings and other special events, and the kitchen continues to bustle even on non-event days with pickling, preserving and canning as we put away the summer’s bounty. September is always spent crafting big batches of Nonna Pat’s tomato sauce to carry us through the winter months and we are also putting our favorite Parisienne Cornichon de Bourbonne cucumbers to delicious use in small-batches of our signature French-style cornichons. Made using the traditional recipe that we’ve shared with you below, each jar is packed with a Grapehouse grape leaf during pickling to keep these tiny pickles crunchy and crisp.
We hope you enjoy both the recipe below for those very pickles—and this most pleasant start to September!
French Cornichons
These crisp pickles are incredibly fresh-tasting thanks to the addition of pearl onions, peppercorns and even a fresh grape leaf.
Makes about 4 pints of pickles
Ingredients:
2 pounds garden-fresh Parisienne or other cornichon-style tiny cucumbers
3 tablespoons kosher salt
12 fresh pearl onions, peeled
1 quart of champagne or white wine vinegar
Black peppercorns
Fresh tarragon sprigs
Mustard seeds
Fresh grape leaves
Method:
1. Gently wash and rub the spines off the cucumbers. (They should only be 1-2 inches long.) Place cucumbers in a colander and toss with the salt. Leave to drain for about 4 hours, then rinse and drain.
2. Sterilize a potful of pint or half-pint jars and their lids by placing them upside down in a pot of water, covering and boiling for 10 minutes. (Add a splash of vinegar if your water is hard.)
3. Bring the vinegar to a vigorous simmer or low boil in a medium stockpot.
4. Without touching the inside of the jars, remove each jar from the water with a pair of tongs and flip it over on a clean work surface. Place ½-1 teaspoons peppercorns, ½ teaspoon mustard seeds and a large sprig of tarragon in each jar. Add a small fresh washed grape leaf. Add 2-3 pearl onions and cucumbers to within ¾-inch of the top of the jar. Cover with hot vinegar.
5. Wipe the rim of each jar and screw on the lid tightly, removing the lids from the water with the tongs. Wipe off any excessive moisture from the outside of the jars, then store in a cool, dark place for at least one month before eating.
Hi, August! The Latest News and Notes from Farm & Larder and Bella Luna Farms
As we head into the dog days of August, the heat-loving crops are starting to ripen more each day, and the animals continue to seek the afternoon shade to stay cool—during the middle of the day the chickens are often burrowed in the cool dirt of their enclosure and the girls can be spotted lounging under the canopy of trees in their pasture.
As much as the sun-ripened peppers and tomatoes are loving the sunshine, other more tender crops, such as the lettuces and greens, are now needing a good drink of water each day so that they continue to thrive. With the nice sunny weather, our fruit crops are proving to be bountiful, from the big, juicy blueberries, raspberries and blackberries to colorful red and yellow plums.
As busy as it is around Bella Luna this time of year—both with tending crops, caring for animals and hosting the special events we hold so dear—we also spend quite a bit of time in other people’s gardens, too, through our landscape design firm, Parterre. We conceptualize and install tranquil, natural gardens and outdoor living spaces all around the Puget Sound, as well as care for them using organic, low-impact gardening techniques. With its long daylight hours, this abundant season keeps us bustling between projects.
During the lingering evenings, we are busy preserving all the gorgeous summer delicacies. In addition to fruit preserves, our “jam sessions” will also include pickling cucumbers and canning beets, as well as making small batches of our Nonna Pat’s famous tomato sauce with vine-ripened tomatoes plucked fresh from the garden, a favorite and versatile accompaniment for many different meals which lasts us until next summer when we start the process all over again!
We hope that your summer has been filled with memorable moments and delicious meals with family and friends as we look forward to the warm days and glorious summer evenings yet to come. Cheers to the continuing summer ahead!
