What’s in the box this week?
Standard Shares include
Catalogna Greens – Use fresh and raw in salads or gently braise or sauté greens lightly seasoned with garlic in olive oil. Prepare and cook stalks like asparagus.
Curly Kale – Kale salad with peanut dressing: Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 ); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl. Puree 1/2 c vegetable oil, 1/4 c cider vinegar, 1/4 c salted peanuts, 2 tbsp packed light-brown sugar, and 1/2 tsp coarse salt in a blender until smooth. Pour dressing over vegetables just before serving. Sprinkle with 1/4 c salted peanuts, coarsely chopped.
Rainbow Chard - Sautee chopped chard and toss it with pasta!
Gypsy Peppers – Slice and stew with a little shallot, garlic, thyme and smoked paprika. This pepper stew or relish would be great with chicken, fish or even on sausages.
Sage - The star of this week’s recipe!
Sun Dried Cayenne - Remove these from the other moist items in the box and allow them to continue in a dry spot on your countertop. These peppers make a hot addition to a pot of beans or other spiced dish.
Zucchini – Make a delicious creamy zucchini and ricotta spread: In a medium nonstick skillet, heat 1 tsp olive oil over medium-high. Add 1 grated zucchini, 1 minced garlic clove, and ½ tsp fresh thyme leaves; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ½ c ricotta, 1 tbsp lemon zest, and 2 tsp lemon juice, and stir to combine. Season with salt and pepper.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Little Gems, Red Curly Kale, Rainbow Chard, Broccoleaf, Zucchini, Eggplant
Savor the last of summer as zucchini, eggplant, and pepper moe over (or unde) to make way for bunched greens, lettuces, broccoli and cauliflower. Our roots and squash will trail a little behind this year, but will be here in time for Thanksgiving along with our green onions.
We’re making final preparations for a couple of native plantings that we’ll be installing in cooperation with the Natural Resources Conservation Service. One is a native flower bed that stretches 10 feet by 1100 feet along our driveway. This pollinator stip will help feed native pollinators with year round nectar and beautiful blooms. The second is over a mile of hedgerows of multiple species designed by Rex Dufour of NCAT to provide overwintering habitat to beneficial insects, additional sources of pollinator forage, and wind breaks around the farm. These ecological projects yield long term benefits to our farm ecosystem.
Fagiolo All’uccelletto (Serves 6)
Also called Tuscan-style beans, this recipe is a staple in this region of central Italy. This dish is SO simple to whip up, yet it’s still hearty and comforting. Keep it basic, or add sausages and/or chopped chard or kale...you know it’s going to be good! Thank you to Epicurious for the recipe!
1 pound dried white beans (Great Northern or navy), picked over
3 garlic cloves, minced
1/2 cup olive oil
a 1-pound can whole peeled tomatoes including juice
2 tablespoons chopped fresh sage or 2 teaspoons dried, crumbled
In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander.
In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.