O hushed October
O hushed October morning mild,
Thy leaves have ripened to the fall;
Tomorrow’s wind, if it be wild,
Should waste them all.
The crows above the forest call;
Tomorrow they may form and go.
O hushed October morning mild,
Begin the hours of this day slow.
-Robert Frost
October does have a particular slowness to it. We can take guiltless moments to watch the leaves fall and enjoy the sun on our backs as we bring in the harvest, one crop at a time. Our rain has finally come and hopefully the warm days will stay a little while longer so our winter roots can play a little catch up. Fall is a wonderful time to be on the farm. We know that the season will be changing all too quickly. It's easy to get caught up in winter planning, but October is a good time to take a moment and revel in what we've done.
Leek harvest. Bringin it in.
Sarah and Little Leek Sarah.
Amanda and watermelon radish.
Da share!
salad mix
arugula
asian greens
broccoli
radishes
hakurei turnips
watermelon radishes
beets
carrots
parsnips
brussel sprouts
escarole
spinach
kohlrabi
kale
swiss chard
collard greens
potatoes
parsley
sweet peppers
Maple-Glazed Parsnips And Carrots
Photography:
Martha Stewart Living, October 2005 http://www.marthastewart.com/315214/maple-glazed-parsnips-and-carrots
- Serves 6
Ingredients
- 1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
- 3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
- 4 slices bacon, each cut into 4 pieces
- 10 sprigs fresh thyme
- 1/4 cup pure maple syrup
- Coarse salt and freshly ground pepper
Directions
- Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
- Drizzle with syrup; season with salt and pepper. Toss well to combine.
- Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.
Mediterranean Rice-Stuffed Escarole
Gourmet | April 2008
by Ian Knauer
yield
Makes 4 servings
active time
45 min
total time
1 1/2 hr
The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.
Ingredients
- 1 large head escarole (1 1/4 pound)
- 3/4 cup Arborio rice
- 1/2 cup pine nuts
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
- 1/3 cup golden raisins
- 3 tablespoons chopped rinsed capers
- 1 large egg, lightly beaten
- 1 cup grated Parmigiano-Reggiano, divided
Preparation
Preheat oven to 400°F with rack in upper third.
Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.
Happy Eating,
Malaika, Sarah, Amanda, Mike and Kat