- Fennel
- Radicchio (soak in ice water for 15-30 minutes)
- Broccoli or cauliflower or romanesco
- Cucumbers or zucchini
- Parsley
- Basil( likely the last)
- Tomatoes or cherry tomatoes
- Bell peppers
- Hot peppers
- Potatoes
- Brussels sprouts tops(use like you would collard greens)
- Radish or arugula (may be spicy, saute greens of radish like you would arugula or make famous radish top soup)
This has been a busy week of more weeding and prepping for winter. It seems that the first frost may come this week. We remain hopeful that cold weather will hold off until the end of the month, but we are in a cold pocket and sometimes get an earlier than expected frost. Frost brings an abrupt end to tomatoes, peppers, eggplant, zinnias, basil, summer squash and many favorite heat loving crops. We will work hard this week and hope for the best.
We have plans to offer pizza to the first 24 shares that sign-up. We can’t make it for everyone, but we will do our best and if there is unmet demand we will see what we do later in the month. We are making 6 different pizza types and will attach the menu to the email. Each share who signs up can select two pizzas. If you have a strong desire to help out that day, we will not say no, send me a text. We wish we could safely hold our harvest festival but covid continues to be high in Oregon despite our area having good vaccination rates. We long for different times and keep working towards a better situation.
Winter shares are full. We are taking sign-ups for the Thanksgiving harvest. This is a special harvest on 11/21/2021 which has many fall favorites. We anticipate having: leeks, celery, parsley, escarole, winter squash, pie pumpkins, peppers, green tomatoes (if the weather holds), Brussels sprouts, and more. The cost is $40 and is expected prior to the pick-up. Sign up in the email sent out today and I will have a printed copy in the barn.
We also want to know your plans for 2022. As we wind down the 2021 regular season we begin to plan for next season. We will gladly take your deposit for 2022 but just knowing you intend to continue is enough for now. There is a space on the Thanksgiving harvest to let us know and also on the sign-in sheet in the barn. If you belong to a pick-up site, please just send me an email with your intention and I will try to keep track and put you on the list for 2022.
Here are some recipes to enjoy this week (thanks Sue Kass):
Potato and Radicchio Tart
Pate Brisee
3 c flour
1 TB sugar
1 tsp kosher salt
1 c. Chilled butter, cut into 1/2” cubes
1/2 c + 2Tbs ice water.
Put the flour, sugar and salt into a food processor and pulse to mix, then add butter and pulse twice more, leaving large pieces. Steadily pour the water in while pulsing until it looks like damp bread crumbs (you may not need to add all the water). Scrape into a bowl, cover and refrigerate for at least an hour. After and hours, divide the dough into 2 even balls, wrap in plastic wrap and squeeze into 2 discs. Put one in fridge for tart and freeze the other for later.
Filling
1/2 c ricotta
4 slices provolone, torn into pieces
zest of one lemon
12 oz fingerling or new potatoes, boiled and cooled
2 Tbs EVOO
1 shallot, thinly sliced
1 egg, lightly beaten
8-10 leaves of radicchio
Preheat oven to 350. Line a baking sheet with parchment paper. Roll the dough into a 12” circle and place on parchment. Spread the ricotta over the disc almost all the way to the edge, and scatter provolone and lemon zest on top. Season w/salt & pepper.
Use your hands to roughly break apart the potatoes, so they are about halved with jagged edges. In a large bowl, toss the potatoes with olive oil, shallots, salt and pepper. Scatter the mixture over the dough on top of the ricotta, and set bowl aside. Fold an inch at the edge of the dough inward pressing it over the potato mixture, working your way around the whole tart. Brush with the egg and bake at 350 for 45 minutes or until edges are light brown and crisp. Dress the radicchio leaves in the same bowl you tossed the potatoes adding a drizzle of EVOO and a splash of white wine vinegar until the leaves are just barely coated. Arrange leaves on top of the cooled tart and serve.
Parsley Salad and Fennel
2 fennel bulbs, thinly sliced
1 large bunch parsley, finely chopped
1/4 c lemon juice
salt and pepper
EVOO for drizzling
Toss fennel and parsley together. Add lemon juice, salt and pepper to taste and toss to coat. Drizzle with EVOO before serving
Sheet Pan Chicken with apple, fennel and onion
2 tsp fennel seeds
2 1/2-3 lbs bone-in skin on chicken thighs, patted dry
3 Tbs EVOO
1 medium yellow onion, thinly sliced
1 fennel bulb, thinly sliced (about 1 c)
! tart apple, halved, cored and cut into 8 wedges
4 springs rosemary
salt and pepper to taste
Preheat over to 425.. Toast the fennel seeds in a small skillet until fragrant. Roughly chop.. Toss together w/the chicken, 1Tb EVOO, and season well w/salt & pepper
Place onion, fennel and apple slices on the sheet pan. Toss w/remaining EVOO and season w/salt. Spread in an even layer, add chicken skin side up on top of the veggies and lay the rosemary on top of the chicken. Roast for 25-30 minutes until veggies starting to caramelize. Turn the oven to broil and and move the oven rack to sit right below broiler. Broil for 1-2 minutes until chicken is crispy and golden.
Radish Top Soup:
https://www.finquita.com/wordpress/?page_id=766
Toro Bravo Raddichio salad:
https://food52.com/recipes/25448-toro-bravo-s-radicchio-salad-with-manchego-vinaigrette
Fig, radicchio and fresh basil salad:
Radicchio, Fennel, and Olive Panzanella
Leek and Green tomato pie: