Indian Summer
It happens every season that I've been farming. This period of warm weather after the first cold spell of the autumn comes to remind us that we've had it pretty good so far. It's so consistent that I've come to expect it, and this year has been no exception. Just when I think it's time to break out the sweaters for the season, the weather returns to summer and we put our shorts back on. I learned from last year to wait to seed the winter greens until October or else they will be ready too early. The Indian Summer gives us a little relief before frost, a little respite before our fingers and toes are cold for the rest of the winter, a little time to enjoy a slower pace before the hustle of harvest gets us going again. We're still waiting for rain without much hope, but at least we can plow without fear of getting stuck and know that our market days will always be sunny. Cheers to the Indian Summer, let's enjoy it while we can.
The share:
salad mix
arugula
asian greens
sweet peppers
hot peppers
potatoes
beets
carrots
rutabaga
onions
hakurei turnips
radishes
kale
collard greens
swiss chard
broccoli
spaghetti squash
tomatoes
Radishes in Browned Butter and Lemon
Ingredients
- 3 cups radishes, halved lengthwise, with root and 1-inch stem left on
- 1 tablespoon butter
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 cup torn radish leaves
- 1/4 teaspoon freshly ground black pepper
Preparation
- 1. Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
- 2. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.
Maple Rutabaga With Cranberries
Ingredients
TOPPING
- 4 lbs rutabagas
- 2/3 cup maple syrup
- 1/4 cup butter
- 1/4 teaspoon salt and pepper, each
- 1/2 cup dried cranberries
- 1 cup fresh breadcrumb
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped
Directions
- Peel rutabaga and cut into cubes.
- Cook 30-40 minutes till tender.
- Drain and mash, adding maple syrup, butter, salt, and pepper.
- Stir in cranberries.
- Spread into a 2 litre baking dish.
- If making ahead, cover and refrigerate now for up to 24 hours, and add 15 minutes to baking time.
- Bake, covered, at 400F for 30 minutes or till hot.
- For topping, combine ingredients and sprinkle over top.
- Broil for 2 or 3 minutes until a nice golden colour.
Stuffed Mini Sweet Peppers
Author: Ruth
Recipe type: Appetizer
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6 to 8
Brightly colored little sweet peppers, stuffed and baked to perfection.
Ingredients
- 12 to 16 of sweet mini peppers
- 4 oz low fat or neufchatel cream cheese – softened.
- 4 tablespoons sour cream
- 2 scallions, thinly sliced into rounds.
- ¼ cup chopped cilantro
- Juice of ½ lime
Instructions
- Prepare a baking sheet by lining with foil. Place a wire rack inside to help keep peppers stable.
- Slice the mini peppers in half and remove seeds.
- Combine cream cheese, sour cream, scallions and cilantro on a small bowl. Squeeze the juice of half a lime over it. Mix until well combined.
- Divide cheese mixture among the pepper halves.
- Place filled peppers on prepared baking sheet.
- For crispy, crunchy peppers, broil for 5 minutes until browned.
- For a more tender pepper, bake at 350º for 20 minutes.
- These can be prepared in a toaster oven, set at the same temp, using the same times.
- Or, place on grill and cook till done.
- adapted from the May 2012 issue of Cooking Light.