Harvest Moon

As we still sweat under this extended summer sun, we begin to bring in the winter harvest and feast our eyes upon the October skies. We honor the harvest moon by keeping going, seeding cover crop, planting for winter, cleaning up fields and bringing in that bounty.

Our last fall share is the last week of October. We are offering a fall extension this year for the month of November! The fall-extension pickup will be at our Titusville location only on Wednesdays from 3:30-6:30. Please let us know if you are interested!

Scenes from the farm: harvest moon over the sunrise, October skies, castelfranco radicchio, Breezy tilling in the greenhouse for winter greens. 

The Share:

salad mix

arugula

specialty greens mix

spinach

head lettuce

kale

napa cabbage

kohlrabi

broccoli

escarole

fennel

radish

radicchio

hakurei turnips

tatsoi

celery root

eggplant 

ground cherries

curly endive

hot peppers

cilantro

dill

parsley

potatoes

winter squash

onions

GRILLED RADICCHIO SALAD WITH SHERRY-MUSTARD DRESSING 

JAMIE PURVIANCE BON APPÉTIT AUGUST 2007

YIELD

Makes 6 servings

INGREDIENTS

    • 3 tablespoons extra-virgin olive oil plus additional for drizzling
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon Sherry wine vinegar
    • 2 teaspoons Dijon mustard
    • 1 teaspoon honey
    • 6 green onions, trimmed
    • 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
    • 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
    • 1 medium head of radicchio, quartered through core, with some core still attached to each piece

 

PREPARATION

    1. Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
    2. Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
    3. Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
    4. Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.
Malaika SpencerComment