- Tomatoes
- Cherry tomatoes
- Sweet peppers
- Hot peppers
- Cucumbers or summer squash
- Spaghetti squash( sorry promised last week and promptly forgot to put it out)
- Radicchio or escarole (Soak these leaves in ice water for 15 – 30 minutesL read instructions below to enjoy this tasty salad and avoid the bitter)
- Onions
- Potatoes
- Basil
- Thyme or parsley
We spent some time turning over summer crops into fall and winter items. Some of the beds will be put in cover crop this week or next. We aim to get as much space as possible cover cropped so that nutrients are returned to the soil. It will likely be a wet winter so we will take that into consideration as we set plans for spring.
We set our herd of goats and sheep to work on clearing one of our hoop houses. Within a few hours it had gone from 3 foot tall weeds to a bunch of sticks. After their second pass it looks like it is ready to plant. We hope to get this space ready by the end of the week so that we can have winter greens and the like ready for you to enjoy.
We let you know last week that we will hold a scaled back harvest festival on Sunday October 9th from 2- 6 pm. We will fire up the pizza oven and ask you to bring some potluck items. Masking when not able to socially distance is requested. We feel a strong need to reconnect with our community. We hope you will join us and reconnect to the farm
The covid bivalente booster is now available for all those people age 12 and up. You can get the booster if you are 8 weeks past your last booster or vaccination series. You should get your booster along with the flu vaccine as soon as you can. You can schedule an appointment through our Virginia Garcia community Covid Vaccination clinic at : https://virginiagarcia.org/getmyvaccine/
Join our annual fundraising gala event: Prospera! Virtual event and contribute to the work we do at Virginia Garcia Memorial Health Center: https://www.avcast.me/prospera2022
Recipes to enjoy this week:
A nice Bean and radicchio salad from last year:
Week #27, 2021 | La Finquita del Buho CSA
Another Pepper pizza recipe:
Radicchio Recipies:
Radicchio with Hot Honey Vinaigrette:
30-Minute Peppers Pizza
Peppers pizza is the perfect substitute for the real thing! You get all the wonderful flavors of pizza without a doughy crust.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings 3 servings
Calories 294kcal
Author Vered DeLeeuw
Ingredients
- 3 medium bell peppers
- 3/4 cup sugar-free pizza sauce I use Rao’s
- 3/4 cup shredded part-skim mozzarella
- Your choice of toppings (I use pepperoni and olives)
- Olive oil spray
Instructions
- Preheat your oven to 400 degrees F. Spray a small rectangular rimmed baking dish with olive oil. The baking dish that I use is from Sur La Table. It measures 10 X 7 inches and holds about 2 quarts.
- Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
- Arrange the peppers in a single layer in the prepared baking dish.
- Layer the filling: Spoon 2 tablespoons of pizza sauce into each bell pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
- Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
- Lightly spray the peppers with olive oil. Bake, uncovered, until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.
Htipiti – Greek Red Pepper and Feta Dip
A creamy and spicy dip made with roasted red peppers and feta cheese. Spread it on everything!
Course Meze
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 272kcal
Author Peter G
Ingredients
- 2 red peppers cleaned and sliced in half white membranes removed
- 200 g feta cheese
- 1/4 cup olive oil extra virgin
- 1 tbsp red wine vinegar
- 1 tsp chilli flakes dried
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat your oven to 200 deg C / 180 deg C fan-forced. Clean your peppers and slice them in half. Place on a lined baking tray and roast for 20 minutes until the skin blisters and is dark.
- Place the roasted red peppers in a small bowl and cover with a plate. Make sure the plate provides a seal. We want to sweat the peppers and make it easier to peel the blistered skin.
- Remove the plate after ten minutes and clean the peppers by peeling the charred bits.
- Place the roasted red peppers, feta cheese, olive oil, chilli and seasonings in the food processor. Blend until the mixture comes together and forms a paste.
- Serve immediately or refrigerate for a few hours and serve later.
Notes
- You can opt to use fresh chillies if you prefer. The spice level is up to you!
Pasta Peperonata with Tuna and Olives
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.
Prep: 40 mins
Total: 50 mins
Servings: 4
Lennart Weibull
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, halved and thinly sliced
- 1 1/2 pounds mild peppers, such as bell, sweet, and banana, stemmed, seeded, and sliced into 1/4-inch pieces (4 cups)
- Kosher salt
- 2 cloves garlic, minced (1 tablespoon)
- 1 pint cherry tomatoes, halved
- 2 tablespoons golden raisins, chopped
- 3/4 cup Kalamata olives, pitted and halved
- 1 basil sprig, plus 1/3 cup fresh leaves, sliced if large
- 12 ounces spaghetti
- 1 jar (6 to 7 ounces) tuna in oil, drained and flaked
- 2 1/2 ounces Parmigiano-Reggiano, grated (1 cup)
- 1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed
Directions
- Step 1
- Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
- Step 2
Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.