The lasts.
The lasts of the season have begun. The last tilling and bed making for garlic and overwintering crops, the last cover crop sowing, the last harvest of some crops out of the field... It's amazing how final this time of year feels. It's the ending of things, the taking stock, the final checking off the list. Although there is no shortage of things to do, we can begin to take a look around and see the forgotten projects from the spring and maybe start to think of picking them up again. Repairs that need doing, maintenance long neglected begins to creep back onto the to-do list. By the spring time, I begin to long for the crops to take over the life of the farm but now I feel content to start to take back control. We can now make a few more choices between tasks that need doing and tasks we want to do, like winter experiments to try and planning for next season. Our long days remain the same, but we are at least rewarded with large bountiful harvests and a few more moments to watch the geese fly above us as do our autumn work.
Fall colors.
All tucked in for frost.
Mike has a lot of vegetables to wash.
Yup, still farming in the rain.
The Share!
salad mix
head lettuce
gunma cabbage
sweet peppers
broccoli
beets
carrots
radishes
hakurei turnips
storage turnips
watermelon radishes
kale
collards
swiss chard
escarole
radicchio
fennel
spinach
arugula
asian greens
potatoes
butternut squash
onions
garlic
Roasted Balsamic Radicchio
Bon Appétit | May 2005
yield
Makes 4 servings
Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.
Ingredients
- 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Balsamic vinegar (for drizzling)
Preparation
Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
Market Tip Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.
Crispy Turnip 'Fries'
Ingredients:
3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder
Directions:
1.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
2.Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
3.Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.
Happy fall roots cooking,
Malaika, Natalie, Amanda, Sarah and Mike