The only update on the farm we to offer that it is soggy and wet and we are oh so tired of the rain. We are starting to prep our greenhouses for winter and turning our hopes towards winter greens, cabbages and tomato sauce.
And that means… Winter Shares will be open soon! Our Winter CSA will be a little shorter in past years because of this challenging season. But we can guarantee that the share will be delicious with lots of vegetables and canned goods from the farm! We will open sign-ups in October, so get excited!
We will also be opening early sign-ups for next year’s CSA in the coming weeks! As a returning member you’ll get a discount for signing up before December and we can’t tell you enough how much your support means to us. In a season like this one, our CSA members have helped keep us a float. We hope you’ve enjoyed the veggies so far and we hope that the rest of the season brings some drier weather and lots of fall bounty. We have so many hopes.
Scenes from the farm: lacewing eggs (beneficial insect) on a hakurei stem, the flower patches in the dreary weather (come pick them before they’re gone!), peppers headed to Brooklyn to be made into hot sauce for the Brooklyn Grange.
Braised Greens with Aleppo Oil and Feta
½ cup olive oil, divided
1 large fennel bulb, cored, thinly sliced
1 large onion, thinly sliced
8 garlic cloves, thinly sliced
2 bunches Tuscan kale, tough stems removed, leaves torn into pieces
1 bunch broccoli rabe, tough stems removed, large clusters separated into smaller pieces
1 teaspoon crushed red pepper flakes
1 tablespoon Aleppo pepper
½ teaspoon paprika
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
6 ounces feta cheese, broken into large pieces
Heat ¼ cup oil in a large heavy pot over medium. Add fennel and cook, stirring occasionally, until softened and browned around the edges, 5–8 minutes. Add onion, season with salt, and cook, stirring occasionally, until translucent and just beginning to brown, 5–8 minutes. Add garlic and cook, stirring, until softened, about 3 minutes.
Add kale and broccoli rabe to pot a handful at a time, tossing to wilt after each addition before adding more. Stir in red pepper flakes; season with salt. Add 3 cups water and bring to a gentle simmer. Reduce heat and cook, partially covered, until greens are very tender, 35–45 minutes.
Meanwhile, bring Aleppo pepper, paprika, and remaining ¼ cup oil to a simmer in a small saucepan over low heat, swirling often, about 1 minute; let cool.
Add lemon zest and lemon juice to greens; taste and season with more salt. Transfer to a serving platter along with some of the braising liquid and top with feta. Drizzle with Aleppo oil.