September!
September - Poem by Lucy Maud Montgomery
Lo! a ripe sheaf of many golden days
Gleaned by the year in autumn's harvest ways,
With here and there, blood-tinted as an ember,
Some crimson poppy of a late delight
Atoning in its splendor for the flight
Of summer blooms and joys
This is September.
Scenes from the farm: cultivating the fall greens, Shay takin easy on the tractor, hoeing in the fall brassicas, a tortellini pepper, and the tomato sorting station (never ending sorting).
The share:
arugula
specialty greens
hakurei turnips
radishes
broccoli raab
onions
carrots
beets
garlic
tomatoes
cherry tomatoes
sweet peppers
hot peppers
eggplant
fingerling potatoes
frisee
escarole
watermelon (we try really really hard to pick them ripe, but it’s not an exact science and we can’t always get it right - we’ll call it watermelon roulette)
One-Pot Baked Pasta with Sausage and Broccoli Rabe
Published December 2017 , Bon Apetit
Ingredients
Kosher salt
12 ounces Fontina and/or aged cheddar cheese
6 garlic cloves
2 large sprigs sage
1 bunch of broccoli rabe
1⁄4 cup plus 1 tablespoon extra-virgin olive oil
1 pound sweet or hot Italian sausage
1⁄2 teaspoon crushed red pepper flakes
2 cups half-and-half
1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni
Steps
Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).
Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 41⁄2 cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2" pieces. Leave leafy ends long.
Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add 1⁄4 cup oil and swirl to coat. Remove 1 lb. sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
Add garlic, chopped sage, and 1⁄2 tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.
Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth
and thick, about 3 minutes; season with salt and remove from heat.
Meanwhile, cook 1 lb. pasta shells in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type). During the last 2
minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli
rabe to empty pasta pot.
Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to
skillet.
Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat
broiler.
Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. oil in a small bowl and arrange over pasta. Broil until cheese is
browned and bubbling in spots, about 5 minutes (depending on strength of broiler).
Let pasta cool a minute or two before serving.
Recipe by Claire Saffitz