Falling Forward

It's another beautiful September day. We are starting to get in our fall and winter crops and we are so excited for the next 6 weeks of the share. It's hard to believe it is already mid-September and we are starting to think about winter. We've brought in an excellent winter squash harvest and our potato harvest is on-going and bountiful. The fall greens are looking great and will start appearing in the share this week. In the next few weeks - weather permitting- we will be turning our attention to cover cropping fields for the winter and bringing in our storage crops. It's the beginning of yet another season. 

Scenes from the farm: bringing in the winter squash with the Princeton University Orientation Group, the first of the potato harvest, winter squash curing (will begin to distribute in a week), harvest day scenes

The Share:

PYO Pumpkins this week! Everyone is welcome to come to the farm in Titusville this week (Thursday 3:30-7, Saturday and Sunday 10-3)* to pick a fall pumpkin!

*if you are a Buckingham member please still pick up your share on Wednesday 

salad mix

arugula

specialty greens

head lettuce

spinach

radishes

hakurei turnips

cherry tomatoes

heirloom tomatoes

eggplant

sweet peppers

hot peppers

kale 

swiss chard

potatoes

onions

carrots

dill 

parsley

celery

garlic

BURNT CARROTS WITH GOAT CHEESE, PARSLEY, ARUGULA, AND CRISPY GARLIC CHIPS

FRANCIS MALLMANN JULY 2009 SEVEN FIRES: GRILLING THE ARGENTINE WAY

INGREDIENTS

    • 2 tablespoons red wine vinegar
    • 1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
    • Coarse salt and freshly ground black pepper
    • 8 medium carrots (about 1 1/4 pounds), peeled
    • 1 tablespoon chopped fresh thyme
    • 1 small bunch flat-leaf parsley, leaves only
    • 2 bunches arugula, trimmed, washed, and dried
    • 6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick
    • Crispy Garlic Chips

 

PREPARATION

    1. To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.
    2. Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.
    3. Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.
    4. Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.
    5. Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful—the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.

 

 

 

 

Malaika SpencerComment