A scene change.
Although it seems as if the to-do list is smaller every week, our big fall projects lie ahead. We have all of our storage crops to harvest from the field; onions to clean and store; garlic to clean, grade, and plant; and fields to clear of stakes, mulch and irrigation so that we can cover crop for the winter. We have a high tunnel and a greenhouse to prep and plant for winter greens and a barn to clean up and winterize. We can no longer take comfort in our daily chores of summer squash harvest, hand weeding and regular crop maintenance and now we look at our new to-do list with slight trepidation. When is the best time to pull the parsnips? How many potatoes should we save for storage? How many beds of mulch can we lift at a time? The fall is a time of bigger tasks that may have a defining affect on our winter season. It's a new way to approach our daily farm life and it just takes a little bit of getting used to.
Scenes from the farm: super twisty carrots (no, it never gets old), Kat and Duma howling in the fall fennel, a tomato growing through the onion tables in the greenhouse, and fall greens looking so nice.
The share:
radishes
hakurei turnips
beets
carrots
kale
collards
escarole
frisee
spinach
potatoes
parsley
dill
cilantro
cherry tomatoes
heirloom tomatoes
sweet peppers
hot peppers
eggplant
summer squash
garlic
leeks
onions
celery root
spaghetti squash
Celery Root and Apple Salad with Hazelnut Vinaigrette
Ingredients
Servings: 4 to 6
Vinaigrette
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 small garlic clove, pressed
- 1/4 cup hazelnut oil plus additional for drizzling (optional)
- 2 tablespoons olive oil
Salad
- 1 medium celery root, peeled, cut into matchstick-size strips
- 1 medium fennel bulb, halved lengthwise, thinly sliced
- 1 unpeeled Gala apple, cut into strips
- Parmesan cheese shavings
Preparation
Vinaigrette
Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
Salad
Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
- Recipe by Molly Wizenberg
- Photograph by Elinor Carucci
Pasta with Escarole, White Beans and Chicken Sausage
Ingredients
3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan
Directions
Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add thesausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
Divide among 4 pasta bowls and top with parmesan cheese.
Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/pasta-with-escarole-white-beans-and-chicken-sausage-recipe.html?oc=linkback
Collard Green Wraps with Rainbow Veggies & Peanut Sauce (V + GF)
Perfect for quick lunches and power snacking, this vibrant wrap is a great way to help you "eat the rainbow"!
|Makes 1|
Wrap Ingredients
- 1 collard green
- 1/4 avocado, mashed
- 1/3 cup cooked quinoa
- 1/4 cup grated carrots
- 1/4 cup sliced cucumber (about 5 medium thin strips)
- 1/4 cup red bell pepper (about 5 medium thin strips)
- 1/4 cup orange bell pepper (about 5 medium thin strips)
Peanut Sauce Ingredients
|Makes about 1 cup|
- 3 Tbsp Bragg's liquid aminos (or low sodium soy or tamari sauce)
- 2 Tbsp red wine vinegar (or apple cider vinegar)
- 1 Tbsp olive oil
- 1 small clove garlic
- 3 Tbsp creamy peanut butter
- 2 tsp red Thai chili paste
- 1 Tbsp almond milk
Instructions
- Start with preparing the sauce by combining all ingredients into a blender and blend until smooth. Set aside.
- Lay the collard leaf on a flat surface and spread mashed avocado in the middle of the leaf.
- Take 1 Tbsp peanut sauce and stir into cooked quinoa. Spoon the quinoa onto the leaf (on top of the avocado).
- Follow with all the remaining veggie fillings.
- Drizzle more peanut sauce over the top then fold the collard leaf to make a wrap. Take a look at this collard wrap tutorial from Choosing Raw. This is exactly how I wrap mine!
- Enjoy!