The Fall

It happened so suddenly it feels like we just fell out of summer. We have tumbled ungracefully from a torturous heat wave of early September into a magical land of crisp air and cool breezes. It's time to start bringing in the fall harvest and it feels good to know that our fields are full of vegetables for fall and winter eating. The beets and carrots are growing nicely; our potatoes have sized up well so far; sweet potatoes, celery root and parsnips have almost finished their long growing season; radishes, turnips and hearty greens are back. Although there is still the scent of summer in the air we're yearning for sweater weather and pots of soup.

Scenes from the farm: winter squash harvest (now curing in the greenhouse), Princeton University students thinning winter carrots, giant cauliflower plants, and clouds after unending sun.

The Share:

arugula

specialty greens

swiss chard

kale

collard greens

frisee

escarole

radishes

beets

carrots

sweet peppers

summer squash

eggplant

cherry tomatoes

heirloom tomatoes

parsley

dill

cilantro

garlic

leeks

spinach

Wilted Frisée Salad with Hot Smoky Tomato Dressing

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. One 1/2-pound head frisée lettuce, torn into large pieces
  3. Salt and freshly ground pepper
  4. 2 large garlic cloves, minced
  5. 3 plum tomatoes, cut into 1/2-inch dice
  6. 1/2 teaspoon sweet smoked paprika
  7. 1 tablespoon sherry vinegar
  1. In a large skillet, heat 1 tablespoon of the olive oil. Add the frisée and season with salt and pepper. Cook over high heat, stirring, until just wilted, about 20 seconds. Transfer the frisée to a bowl.
  2. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the garlic and cook over moderately high heat until fragrant, about 10 seconds. Stir in the tomatoes and paprika and cook until sizzling, about 1 minute. Stir in the vinegar. Add the dressing to the frisée, season with salt and pepper and toss lightly. Serve right away.

Ingredients

  • Non-stick cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 pound baby, flat-leaf spinach, thick stems removed and leaves roughly chopped
  • 2 leeks, white part only, thinly sliced, about 3 cups
  • 2 teaspoons minced garlic
  • 1 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper
  • 6 large eggs
  • 6 large egg whites
  • One 12-ounce can evaporated skim milk (fat free)
  • 1/8 teaspoon ground nutmeg
  • 4 ounces Gruyere cheese, coarsely grated (about 1 cup)

Cooking Directions

Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish* generously with non-stick cooking spray and set on a baking sheet.

Working in two batches, heat 1 tablespoon of the oil in a large skillet over medium heat, add half the spinach, leeks, garlic, salt and red pepper. Cook until the spinach and leeks are tender and most of the water from the spinach has evaporated, 3 to 5 minutes. Transfer to a plate and repeat with the remaining oil, spinach, leeks, garlic, salt and red pepper.

In a large mixing bowl, combine the eggs, egg whites, skim milk, and nutmeg and whisk well to combine.

Add the spinach mixture to the prepared baking dish and spread evenly. Pour in the egg mixture and sprinkle the gruyere over the top. Bake for 40 to 45 minutes, or until the quiche is puffed and golden and the eggs are set.

Remove from the oven and allow the quiche to cool slightly before serving warm or at room temperature.

*You can use any 6 cup baking dish; just adjust the cooking time accordingly. If the dish is more shallow than an 8-inch square, the cook time will be less.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

This recipe was styled by Karen Pickus for Good Morning America.

 

 

Malaika SpencerComment