Wednesday, September 14, 2011

The big 15....

Bam! It’s fall. Leaves are falling and people are digging out the ugly Christmas sweaters. Mushrooms are popping up all over the place and we’ve been out on a lot of mushroom walks lately (let us know if you’d like to join us sometime).

They’re calling for frost tonight!! Already! We’ve had some interesting weather this season but we’re rolling with the punches. Unfortunately, the majority our peppers were a casualty of the interesting weather this year. Most of the other farmers we’ve talked with have had pepper issues as well. Not the year of the pepper. Sorry gang.

As some of you know, we had to reschedule the shiitake inoculation for this weekend... so if you were interested but couldn’t make it last week you get a second chance!


Heirloom Tomatoes
Summer Squash
Lemon Cucumbers
Royal Burgundy Beans


Tortellini With Bacon and Arugula

1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan

1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.

2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.

3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Crispy Kale Chips

1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling


Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Hope you enjoy this weeks box!

Sustainably yours,

Bryan and Katelyn

No comments:

Post a Comment