Harvest party today, Week #26, 2026

Written By Lyn Jacobs

  • Lettuce

  • Cabbage or broccoli

  • Cucumbers or zucchini

  • Herb (dill, parsley or thyme)

  • Basil

  • Tomatoes

  • Cherry tomatoes

  • Hot peppers

  • Green peppers

  • Onions

  • Garlic

  • Daikon radish


We have been cleaning up for the party. This is one huge benefit to large gatherings is that we do a periodic sweep of the farm and the weed whacking gets done. My sister helped get the Halloween decorations up and the place feeling spooky. Our pumpkins did very poorly but the feeling  of fall is present.


The orchard is mowed and the cider press is ready. We hope people will bring mason jars to take home freshly pressed cider or enjoy a cup while you are here. We will fire up the pizza oven around 10:00 to have it ready to bake pizzas by 2:00. The dough, sauce, and some toppings will be ready when you arrive. We will make pizza until the supplies run out. The party starts at 2:00 and will wrap up at 6:00. Bring a dish to pass, plates, cups and silverware for your family and we will see you at the farm.


We have two more harvests after today and we will close out the 2026 regular season. There have been many successes and some failures. The brassicas have been especially hard with pest pressure as well as the winter squash. Crops like kale are easy to grow and usually delicious but the white flies and aphids have been insurmountable. Despite spraying with organically approved plant based products they are more plentiful than ever. They are tricky as they hang out under the leaves where sprays don’t reach them. The invasion of the squash bug has made winter squash almost impossible. They eat the plant when it is young, the flowers as they bloom and the squash as it grows. This is the perfect pest and our nemesis .


We had a great get away to Brooklyn where we enjoyed beautiful walks in Prospect Park, the Brooklyn Botanical Garden and delicious food. The Yemeni meal topped the list with the best flat bread and stewed meat I ever tasted. The Persian meal was a close second with lamb and a whipped feta dip to die for. We appreciate our family and the many subscribers who stepped up to help bring in the harvest and make it so we could get away. Thank you.



Here are some recipes to enjoy (Sue Kass is back from her travels )


If you didn’t make this recipe a few weeks ago, it was really easy and delicious:


Levantine Fried Tomatoes (Galayet Bandora Recipe)

Ingredients 

  • 2 lbs Roma tomatoes

  • 3 tablespoon Olive oil – Divided

  • 1-2 Jalapeno peppers – You can also use Serrano peppers – see note

  • 4 Garlic cloves – 2 cloves finely minced, 2 cloves thinly sliced – divided

  • Kosher salt and black pepper

  • 2 tablespoon Pine nuts

  • Parsley for garnish


Instructions:

  • Blanch Tomatoes: Bring a large pot of water to a boil. Make a small X-shaped cut on the bottom of each tomato with a paring knife. Drop the tomatoes into the hot water carefully. Wait 30-60 seconds and carefully remove with a slotted spoon and transfer to a bowl.

  • Prepare Tomatoes: Let the tomatoes cool slightly and then carefully peel the skins and discard. Chop the tomatoes into large chunks and set aside.

  • Fry Tomatoes. To a medium sized frying pan set on medium-high heat, add 1 tablespoon of olive oil. When the olive oil begins to shimmer, add the chopped hot peppers and minced garlic. Saute for 1-2 minutes, until fragrant. Add the chopped tomatoes, a big pinch of salt and black pepper. At this point, you can add optional whole or sliced jalapenos for more heat. Continue to cook on medium-low heat, stirring once in a while, until the sauce thickens. This can take anywhere between 10-15 minutes. Taste and adjust seasoning. Transfer to a serving platter or bowl.

  • Fry Garnish. In a small frying pan set on medium heat, add 2 tablespoons of olive oil. When the oil begins to shimmer, add the thinly sliced garlic cloves. Toss continuously until the garlic begins to brown lightly, 1-2 minutes. Turn off the heat and add the pine nuts and keep stirring. The residual heat should help the pine nuts toast and brown. Before the garlic and pine nuts get too brown and burn, spoon or pour the hot oil, garlic and pine nut mixture over the stewed tomatoes. There might be some splatter. Garnish with chopped parsley and serve with pita.




Daikon/Cucumber Salad

  • Base Ingredients

    • 1 English Cucumber

    • 2 Daikon (same amount as the cucumber)

    • 1 bunch of red radishes

  • Slice these as thin as you can and toss them in a bowl

  • Dressing

    • 2 garlic cloves

    • 1 jalapeno pepper

    • 1 teaspoon cumin seeds

    • 2 tablespoons Olive oil

    • 2-3 limes

  • Toast the cumin seeds, mince the garlic, zest the limes, and dice the jalapeno. Put them all in a bowl with the olive oil and the juice from the limes and mix. Add salt and pepper to taste.

  • Topping

    • 1/2 cup raw pumpkin seeds

    • 1 teaspoon of gochugaru or 1/2 teaspoon of chili flakes

    • 1 teaspoon of molasses

    • 1 lime

    • 2 tablespoons olive oil

  • Directions

  • Heat a pan over medium low.

  • Add the pumpkin seeds to the pan.

  • Zest the lime and add the zest and juice to the pan along with the spice, molasses, and olive oil.

  • Stir and cook until dark and fragrant but not burnt. Take off the heat and put in a bowl to cool.

  • Toss the dressing with the base ingredients.

  • I think the seeds lose their crunch if you toss them with the salad, so I sprinkle some on top once the salad has been plated.

  • Lettuce Pancakes w/dipping sauce


    • 1 tablespoon soy sauce

    • 1 tablespoon water

    • 1 tablespoon unseasoned rice vinegar

    • 1 teaspoon toasted sesame oil

    • 1 teaspoon sugar

    • ½ teaspoon toasted sesame seeds

  • FOR THE PANCAKES

    • 1 large head oak leaf lettuce

    • 2 cups all-­purpose flour

    • 5 tablespoons cornstarch

    • 1 tablespoon baking powder

    • 1 teaspoon fine sea salt

    • 2 cups water

    • 4 tablespoons perilla oil, divided (see Tip for substitute)

      • MAKE THE DIPPING SAUCE: 

        • Step 1

        • In a small bowl, stir together the soy sauce, water, vinegar, sesame oil, sugar and sesame seeds. Set aside.

      • MAKE THE PANCAKES: 

        • Step 2

        • Slice the lettuce in half through the stem and wash well. Using a rolling pin or small pan, gently smash the stem end of the lettuce halves to flatten them. Set aside.

        • Step 3

        • Combine the flour, cornstarch, baking powder and salt in a large bowl and mix well. Slowly add the water, mixing to form a thick batter (some lumps are OK). Gently dip one of the lettuce halves in the batter and massage to fully coat the leaves.

        • Step 4

        • Set a large nonstick pan over medium-­high heat. Drizzle in 2 tablespoons of the perilla oil to coat the bottom of the pan. When the oil is shimmering, remove the lettuce from the batter, letting any excess drip back into the bowl. Add it to the pan and press down gently with a spatula to flatten the top, making it as thin as possible.

        • Step 5

        • Cook for 4 to 5 minutes, adjusting the heat if needed, until golden brown. Carefully flip the pancake and cook for another 3 to 4 minutes, until golden brown. Remove to a paper towel-lined plate. Repeat with the second lettuce half and the remaining batter and perilla oil.

        • Step 6

        • Slice the pancakes into sixths or eighths, depending on how many people you’re serving, and serve warm with the dipping sauce.

    • TIP

      • Perilla oil, available in Korean markets, imparts a subtle flavor of toasted seeds, but a neutral cooking oil like canola or vegetable can be substituted. To approximate the flavor of perilla oil, add 1 teaspoon of toasted sesame oil to the pan along with the 2 tablespoons of neutral oil in Step 4.

  • Pickled Red Onions
    These are super quick/easy and delicious,  and will last pretty much forever in the fridge—a great addition to salads and sandwiches

    • 1 large red onion

    • 2 teaspoons kosher salt (such as Diamond Crystal)

    • 2 teaspoons granulated sugar

    • ¾ cup vinegar (white or red wine, distilled or apple cider)

    • Step 1

    • Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive.

    • Step 2

    • Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.

    • Step 3

    • Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.

    • Step 4

    • Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered

      Charred Cabbage Soup with Lentils
      1 to 1 ½ pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)

  • 2 tablespoons extra-virgin olive oil, plus more for serving

  • Salt and pepper

  • 6 cups water, or vegetable or chicken stock

  • 1 cup green or brown lentils

  • 1 medium yellow onion, coarsely chopped

  • 1 medium carrot, coarsely chopped

  • 3 garlic cloves, finely chopped

  • 2 tablespoons soy sauce

  • ½ teaspoon red-pepper flakes, plus more for serving

  • 2 thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)

  • 1 Parmesan rind, plus grated Parmesan for serving

    • Step 1

    • Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.

    • Step 2

    • Meanwhile, in a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.

    • Step 3

    • Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil. (Leftovers will keep for a few days, but the cabbage will lose its crispness.)

Short-Cut Banh Mi Sandwiches with Daikon Pickle

FOR THE PICKLED VEGETABLES

  • ¾ cup shredded carrots

  • ¾ cup thinly sliced Persian, Kirby or European cucumbers

  • ½ cup shredded daikon radish

  • 2 tablespoons unseasoned rice wine vinegar

  • 2 tablespoons sugar

  • ¼ teaspoon kosher salt

FOR THE PORK

  • ½ cup mayonnaise

  • 4 tablespoons finely chopped scallions

  • 2 to 3 tablespoons sriracha or other chili sauce, to taste

  • 1 tablespoon peanut or vegetable oil

  • 4 garlic cloves, finely chopped

  • 1 pound ground pork

  • 2 tablespoons Asian fish sauce

  • ½ teaspoon black pepper

  • ½ teaspoon kosher salt

  • 1 teaspoon sugar

  • ½ cup chopped fresh basil

  • Finely grated zest of 1 lime

  • Juice of ½ lime

FOR THE SANDWICH

  • 6 small hero rolls or 2 baguettes cut into thirds, split

  • Fresh jalapeño, thinly sliced and seeded, for serving

  • Mint sprigs, for serving

  • Cilantro sprigs, for serving
    PREPARATION

    • FOR THE PICKLED VEGETABLES

      • Step 1

      • To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

      • Step 2

      • Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.

      • Step 3

      • Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.

      • Step 4

      • Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

Lyn Jacobs
Next

Week #25, 2026