Well, it has gotten a bit darker, chillier, and wetter since we last wrote the blog. I do still love this time of year, even when the weather is a bit gloomy. Jack is over on the East Coast visiting friends, so I am holding down the fort on my own. I am trying to put lots of nice autumnal recipes in the blog for you all this week. There are some nice veggies to work with, including:
Melon OR Gypsy peppers- Take your pick...and don't forget! Next to the shares I will put a basket of each and a sign explaining to take EITHER one melon OR two peppers. Your choice. Definitely the last melons of the year...hopefully more peppers to come!
Broccoli- back once again. The broccoli is really super nice right now, and I think I like it even more this time of year when it's a bit chilly out than I do in June. Here is a recipe:
Pasta with Broccoli
1 head broccoli cut into florets
2 tablespoons olive oil
1 garlic clove, chopped
1 fresh chile, seeded and chopped
10 ounces Penne or Orecchiette pasta
grated Parmesan or pecorino cheese to serve
saltCook the broccoli in salted boiling water for 8 minutes, then drain. Heat the olive oil in a pan, add the garlic and chile, and cook for 3 minutes, then add the broccoli, and cook over low heat, stirring occasionally, for 5 minutes until tender. Meanwhile, cook the pasta in a large pan of salted boiling water for 2-3 minutes until al dente, then drain, and toss with the broccoli. Serve with Parmesan or pecorino.
Hubba Hubba Squash- This is basically a red kuri squash. If you are not familiar, red kuri is a Japanese winter squash that is known for its dry, flavorful flesh. The internet describes the flavor as similar to chestnuts, which I'd never thought of but I guess is true. They may be my personal favorite as far a winter squash goes. Here is a link to recipe from Alice Waters: http://www.foodandwine.com/recipes/red-kuri-squash-soup
They are a bit more labor intensive than the delicata because you don't eat the skin, but worth it. If you don't have time to use it right away, just put it someplace room temperature and dry and it will store for many weeks. Unlike how it says it in the recipe, I find it easiest to halve the squash, scoop out the seeds, and roast them in the oven at 375 for 45 minutes. Then once it cools down it is pretty easy to scoop the flesh out of the skin without even using a peeler. Good luck!
Tonda onion- A single red tonda onion in your share this week.
Radish- More of the French Breakfast radishes. Some of you are big radish fans, other people have told us they're not crazy about them. Hopefully at least a few of you who were initially skeptics have found some ways you enjoy using them. I think we mentioned in the Spring that the big trend with Seattle restaurants is to serve crusty bread with sliced French Breakfast radish, a nice cultured butter, and a fancy coarse salt. You can make it at home in minutes for a fraction of what you would pay at the Walrus and the Carpenter! Also, here's an EASY recipe for a soup (traditional in Italy and Mexico) made with the radish TOPS. http://allrecipes.com/recipe/radish-top-soup/
Cilantro- Another way to use your radishes would be in a nice Mexican style dinner...where cilantro is always a must have, too!
Arugula- Well, the bad news is the deer have suddenly decided to annihilate our head lettuce patch. I'm hoping we may have time to raise the height of the fence, and the lettuce just might have time to recover. The good news is, we have lots of other nice salad greens to give you if all else fails! Arugula this week. Recipe: http://www.epicurious.com/recipes/food/views/Arugula-and-Roasted-Pear-Salad-365797 We still have pears in the farm stand if you would like to make this salad! No calendula blossoms, though...if you can't find them I'm sure it would be fine without them.
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