Greetings Happy Eaters!
I am sitting outside tonight writing to you under a near full moon in near perfect temperatures (no mosquitoes at night anymore!). The fields are filling up day by day and we are all happy to make the transition to the season of roots and greens. It’s strange to return to harvesting arugula and pulling turnips after so long, but we welcome the change of pace from summer work. For the farmer there is a unique sense of anticipation during this time of year. We are planting a lot of food and because the weather is so nice, it’s actually enjoyable to spend the whole day outside working the fields. The end of the day finds us relaxed rather than fatigued.
There is a rhythm to this weather, a quickening that pushes new life into the farm. It has its parallel to the spring, it’s a nonstop call to plant, plant, plant. Even when I’m harvesting my mind is thinking about prepping the next bed, figuring what crop would fit my rotation and when it would be ready to harvest. And then repeat. There is an incessant beat that drives not only the farmer but the farm. Winter is coming. I’m not sure that feeling goes away until everything is planted or the first frost breaks the season’s spell. Fall planting season is different than spring in that spring is an awakening from a long slumber, fall is a last ditch effort. There is something enchanting about the beginning of fall that cannot be found in the spring. The farm in fall is on borrowed time. The plants know that they have to put on growth, or produce fruit before the sun’s rays provide only enough light for mere survival. As the farm shifts from autumn growth to the end of the season, some of the best food becomes available. Plants naturally become more sweet as they convert starches to sugars to combat the cooler nights. Beets, broccoli, carrots, collards and lettuce are all in the ground and will be nearing harvest in the coming weeks. We can’t wait to taste the cold weather!
Take Care and Eat Well,
In The Box
-1 African Squash
-1 bunch Broccoli Raab
-1 bunch white salad Turnips OR 1 bunch Pac Choi
- 1 head Burge Heirloom Garlic
-1# Summer Squash OR 1# Chinese Eggplant
Recipes and Ideas
Roasted Butternut Squash with Apples, Arugula and Honey Vinaigrette
-2 apples, sliced about ½”
-2 c butternut squash, sliced about ½“
-1 t cinnamon
-4 c arugula
-2 T olive oil, plus more for roasting vegetables
-1 t mustard
-2 t local honey
-3 t apple cider vinegar
-¼ c roasted nuts or pumpkin seeds
-salt and pepper
Toss squash in a bit of olive oil and place on baking sheet, leaving space between each slice. Sprinkle with salt and cinnamon. Roast at 350 degrees for about 15 minutes. Flip squash and add apples to the oven, sprinkling with cinnamon. Roast an additional 15 minutes, checking squash occasionally. In the meantime, place mustard, honey and vinegar in a small bowl and blend. Whisk in olive oil until emulsified. Just before serving, toss arugula with dressing. Arrange squash and apples over salad, sprinkle with nuts and serve.
Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs
-1/2 cup extra virgin olive oil, more as needed
-3 or 4 cloves of garlic, peeled and slivered
-1 cup bread crumbs, preferably homemade
-1/4 teaspoon red pepper flakes, or to taste
-About 1 pound broccoli raab, trimmed and washed
-1/2 pound spaghetti, linguine or other long pasta
-Freshly ground black pepper
-Freshly grated Parmesan cheese.
Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside. Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.