Deep roots are not reached by frost.
All that is gold does not glitter,
Not all those who wander are lost;
The old that is strong does not wither,
Deep roots are not reached by the frost.
JR Tolkien
We had our first touch of frost this week. Not enough to kill any of our plants, but enough to remind us that the time is coming when leaves will freeze and die, plants will stop growing and start turning their starches into sugar to try and survive through the cold. This is when, like squirrels, we start to rush around the fields harvesting what we can before winter sets in. Luckily we have plenty of plants that will survive a bit of frost, especially the roots that are meant to sit in the ground waiting to go to seed until spring. Our days feel a little slower paced, we're starting to clean up the fields and sowing cover crop hoping for rain. We still have much to harvest and winter seeding to do. We hope the root cellar fills up fast.
Speaking of root cellars...Don't forget to sign up for a WINTER CSA SHARE! They are still available and a delicious way to get through the winter months. Sign up on our website!
Also! We are having a End-of-Season Roast at the farm on October 26th and we'd love for you to join us! Feel free to bring friends, family and some food and drink to share! It's gonna be a lot of fun!
This week's share:
salad mix
arugula
asian greens
napa cabbage
broccoli
cauliflower
beets
carrots
rutabaga
radishes
hakurei turnips
kale
swiss chard
collard greens
brussel sprouts
potatoes
tomatoes
escarole
Love for the last of the tomatoes.
Sarah and some AMAZING escarole.
fall field.
the first frost.
Penne with Sausage and Escarole
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.
Ingredients
- 1 pound penne pasta
- 1 teaspoon olive oil
- 2 medium onions, cut into small dice (about 2 cups)
- 1 red bell pepper, seeded and cut into medium dice (about1 cup)
- 1/2 teaspoon salt, plus more for the pasta water
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 pounds sweet Italian sausage, casings removed (or bulk sausage)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon crushed red pepper
Directions
Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.
While the water is heating and the pasta is cooking, heat the olive oil in a l4-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.
Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.
Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.
Roasted Brussels Sprouts
Recipe courtesy of Ina Garten
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.print.html?oc=linkback