Week 21

Hi everyone,
I (Jack) am back after a week long vacation on the east coast. It is nice to be looking at everything here with new eyes. The farm doesn't look much different than when I left it. It seems to have rained and things have grown, but not much. We are getting into that time when things are growing slow, and soon they will pretty much stop altogether. The nights have been warm and the trees are turning beautiful colors, so we are happy.
Here's what you got this week:

Cauliflower - We weren't sure if we'd have cauliflower this week but it's on and it's gorgeous. Cauliflower is a personal favorite of mine. I love the flavor and the versatility of it. And any vegetable that tastes so good with a cream sauce has a special place in my heart (stomach?). Here's another recipe that I want to try:

yield
Makes 4 servings

Ingredients

• 1 head cauliflower
• 1 sliced medium onion
• 4 thyme sprigs
• 4 unpeeled garlic cloves
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup grated Parmesan

Preparation

Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Gypsy Peppers - Blake and I had some with lunch today. Cut up raw it makes a great snack or addition to a meal. Our former co-worker used to make fajitas with these peppers for lunch every day he could.
Parsley - The parsley should compliment the cauliflower and potatoes well. Add them to mashed potatoes or a creamy cauliflower dish, or make potato pancakes or cauliflower fritters with parsley.
Carrots - You know what to do.

Frisee - This is a cold season green that is pretty, mild and has an exquisite texture. They can be eaten raw in a salad (which is what I would do) or they can be blanched or lightly steamed. A good pairing for this green is a sweet dressing like honey mustard or a sweet vinaigrette and sliced and dried fruit, like apples, pears, raisins or cranberries. If you're feeling ambitious here's one way to cook frisee

yield
Makes 4 servings

active time
25 min

total time
25 min

Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.

Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup coarse fresh bread crumbs
• 3/4 teaspoon grated lemon zest
• 3/4 teaspoon anchovy paste
• 1 (1-pound) head frisée, torn
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure maple syrup

Preparation

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Serve topped with bread crumbs.

Potatoes - These are yellow potatoes from Willowood Farm. The variety is carola, and it is my favorite of all of the potatoes that they grow because it's deep yellow waxy texture makes them ideal for hash browns and roasting. My favorite way to eat them is to roast them for a long time in olive oil, up to about an hour at 400 degrees. They get really crispy and delicious.
Celery - This celery is also from Willowood farm. We love their celery! It has the strongest flavor of any celery that I've ever had. By far. A key ingredient in many soups, also a great vehicle for peanut butter.