- Lettuce or kale
- Leeks
- Tomatoes
- Cherry tomatoes
- Sweet peppers
- Hot peppers (check out those beautiful jalapenos)
- Stuffing peppers
- Red Daikon radish or bunch radish
- Zucchini (nearing the end of this summer favorite)
- Cucumbers (enjoy them while they last – cooler weather and rain will end their amazing run)
- Basil (the whole plants keep on coming! Make pesto, caprese, or hang upside down and dry the whole bunch for use this winter)
- Herb: parsley or cilantro
- Eggplant (oh baby are those purple fruits beautiful)
- Green beans (amazing blast of green bean power! enjoy)
- Tomatillos or padron peppers
- Apples
The rain is starting, a drizzle yesterday and more expected this week. This will dramatically change our farm from dry scape to moist soil to mud if we do get that atmospheric river. The plants already feel the shift in temperature from summer to fall and ripening slows and powdery mildew sets in. It is time to enjoy the last of the basil, cucumbers and zucchini as their days are numbered. This will give a huge boost to fall crops like broccoli, kale and Brussels sprouts and cabbage. We have 4 more harvest after this week to finish our 2023 season.
Do not fear, there are still more veggies available! You can join the Winter Share (8 spots left!!) The harvest starts November 5 and runs through March. We are planning 8 harvests over the winter season with the possibility of additional harvests if produce is available. Send us an email ASAP to sign up: lynjuve@msn.com. Cost is just $280.
Time to sign-up for the Thanksgiving Share.
The share will include: Brussels sprouts, escarole, radicchio, kale, leeks, shallots, winter squash, pie pumpkins and more! The cost is $45 and you can sign up here: Sign-up for Thanksgiving harvest November 19, 2023
Even if you are not a member of our regular or winter seasons you can sign up and prepay at that link.
The harvest festival is scheduled for October 15th from 2-6. Join us rain or shine at this annual event with pizza making, cider pressing and possibly pepper roasting. It is a potluck and promises to be full of fun.
Recipes for the week:
Quick Chile rellenos recipe: https://www.allrecipes.com/recipe/219646/authentic-mexican-chili-rellenos/
Pickle those radishes!
https://mykoreankitchen.com/korean-style-pink-radish-pickles/
Simple Roast Chicken with Greens
o 1(3- to 4-pound) chicken
o Kosher salt and black pepper
o Grated garlic, lemon zest, cumin or garam masala, chopped thyme or rosemary (optional)
o Sturdy, woody herbs (sage, thyme, rosemary, bay leaf) (optional)
o Oil or butter
o 2 leeks, white and light green parts, thinly sliced, tops reserved for stock (or use a large sliced onion)
o 2 to 3 garlic cloves, thinly sliced
o 1 bunch kale, Swiss chard or other greens, stems removed, leaves torn into bite-size pieces
FOR THE STOCK (OPTIONAL)
o Kosher salt
o Onion or other alliums
o Reserved leek tops
o 1 carrot (optional)
o Herbs, such as 2 bay leaves, some parsley stems, a few tarragon and thyme sprigs
o 1 teaspoon black peppercorns
o 2 celery stalks, preferably with the leaves still attached
1. Step 1
Season your chicken all over (including the cavity) with about 2 teaspoons kosher salt and a lot of black pepper. If you like, add the grated garlic clove or two, some lemon zest, some spices like cumin or garam masala, or chopped thyme or rosemary.
2. Step 2
If time permits, let the chicken rest uncovered in the fridge for a few hours to dry out the skin. Stuff the woody herbs, if using, in the cavity either before or after resting.
3. Step 3
When ready to roast, heat the oven to 425 degrees, and, at the same time, heat a skillet on your stovetop for a few minutes. Coat the pan with a little oil or butter, and add the bird so it’s lying on its back. Let it cook for about 5 minutes, then move it to the oven.
4. Step 4
Roast the bird until it’s burnished all over and the wing tips — if your chicken still has them attached — are a little singed, about 45 minutes for a small bird, and up to 75 minutes for a larger bird. The juices should run clear if you prick the thigh with a fork. (An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees.) Move the bird to a cutting board and let it rest for 10 minutes.
5. Step 5
Return the same pan to the stove and set it over medium heat until the drippings sizzle. Add the leeks and garlic and sauté until tender and golden, 4 to 5 minutes. Add the kale and a splash of water and cook until the leaves are very tender and the water evaporates. If the kale is still tough and the pan is dry, add another splash of water. Season with salt and serve with the chicken. Pick any remaining meat off the carcass and save it for another meal.
6. Step 6
Make the optional stock: Put the chicken bones in a medium pot. Add a teaspoon of salt and whatever aromatics you have around: an onion or other alliums, leftover leek tops, a carrot, a bay leaf, herbs or herb stems, peppercorns, a celery stalk or the tops.
7. Step 7
Cover with cold water and let it all simmer for 2 or 3 hours. Or use an electric pressure cooker and let it cook at high pressure for 1 hour, or a slow cooker for 3 to 6 hours. Strain it after it cools, if you like. Stock will keep in the freezer for up to 6 months.
Vegetable soup with Pesto
o 1 tomato, cored
o 1 cup basil leaves
o 1 cup flat-leaf parsley leaves
o 2 garlic cloves
o 2 tablespoons extra-virgin olive oil
o 3 ounces Parmesan or Gruyère, grated
FOR THE SOUP
o 1 celery rib, diced
o 1 carrot, peeled and diced
o 1 leek, white and pale green parts only, thinly sliced
o 1 sprig thyme
o 2 tablespoons olive oil
o Salt and freshly ground black pepper, to taste
o ½pound potatoes, cut into bite-size pieces
o ½pound zucchini or summer squash, cut into bite-size pieces
o ½pound string beans, trimmed and cut into 1-inch pieces
o ¾pound kale, roughly chopped
o ½pound fresh fava beans, shelled
o ¾cup small pasta shells
1. Step 1
Make the pistou: Purée the tomato, basil, parsley and garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.
2. Step 2
Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with ½ teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
3. Step 3
Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
4. Step 4
Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
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• Provencal Soup with Greens
• I know I sent this in the spring, but it is SO good, SO easy, that it is def worth revisiting now that leeks are back. Kale and chard are great as the greens here.
• 2 tablespoons extra-virgin olive oil
• 2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
• 4 garlic cloves, sliced
• Kosher salt
• 6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
• Black pepper, to taste
• 2 large eggs
• 4 thick slices country bread, toasted and rubbed with a cut clove of garlic
• Grated Parmesan, for serving (optional)
1.
2. Step 1
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and ½ teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1½ quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
3. Step 2
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, andstir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
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How to use up those peppers!