Week #25, 2023

• Fennel or Kohlrabi
• Radicchio!
• Radish ( daikon or Bacchus radish)
• Kale or Spinach or chard
• Hot peppers
• Sweet peppers
• Zucchini or cucumbers
• Thai basil
• Herb – parsley, thyme, sage or cilantro
• Green beans or tomatillos
• Eggplant
• Tomatoes
• Cherry tomatoes
• Onions
• Winter squash (spaghetti squash)

It is with a heavy heart that I write this note today. Last night Peewee, Kody’s 15 year old dog had to be put to sleep. This has rocked our farm world and shifted things for us today. We will complete the harvest , but with  a truncated list as we allow time for us to remember this member of our family. He lived here on the farm for the past three years and found his way into our hearts. He has been Kody’s bestie for the past 15 years.

The weather shifted things on the farm with desperately needed rain giving a boost to fall crops and splitting the tomatoes, farming is always a balance. Today we offer you the best of what we have ready from the first fall fennel and radicchio to the tail ends of beans, cucumbers and zucchini. Cook some hearty meals and toast to the long and full life of Peewee.

Spread the word:

Recipes to enjoy this week:

Thai Basil Recipes

https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai/

How to Save Your Basil – Thai Basil Stir Fry Sauce Recipe

How to eat spaghetti squash:

https://www.allrecipes.com/article/spaghetti-squash-recipes-taste-better-regular-spaghetti/

20 Best Spaghetti Squash Recipes

Tartine’s Radicchio salad: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917

Our favorite radicchio salad:

Toro Bravo’s Radicchio Salad

• 2 to 3 heads radicchio
• 1/4 cup good-quality balsamic vinegar
• 1/4 cup good-quality sherry vinegar
• 1 red onion, chopped
• 1 tablespoon honey
• 3/4 cup olive oil
• 1 + 1/2 cups Manchego, grated and divided

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)

Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.

Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.

Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.

Adapted from Food52’s Toro Bravo recipe

RADISH SALAD WITH KOHLRABI AND CARROTS

Yield:Serves six

• 1½pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)

• Kosher salt to taste about ½ teaspoon

• 1½cups water

• 1 tablespoon sugar

• ½cup rice vinegar

• Step 1

Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.

• Step 2

Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combine the vegetables, and allow to cool to room temperature.

• Step 3

Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

TIP

• Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.

CARAMELIZED KOHLRABI SOUP (OR ROOT VEGETABLE DO JOUR!)

• 3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes

• ¼cup extra-virgin olive oil, more as needed

• 1¾teaspoons kosher salt, more to taste

• ½teaspoon black pepper

• 1 large white onion, peeled and diced

• 3 garlic cloves, minced

• 2 cups vegetable or chicken stock (or use water)

• 1 bay leaf

• 1 small lemon, preferably a Meyer lemon

• Grated Parmigiano-Reggiano, as needed

• Smoky chile powder, as needed

• Step 1

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to the oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

• Step 2

Meanwhile, heat the remaining 2 tablespoons of oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

• Step 3

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

• Step 4

Discard bay leaves. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

• Step 5

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

FENNEL, CUCUMBER AND RADISH SALAD

Ingredients

• 1 ½ cups thinly sliced cucumber 

• 1 ¼ cups thinly sliced fennel

• 1 ¼ cups thinly sliced radishes 

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• ¼ teaspoon ground pepper

• 2 tablespoons chopped fresh dill

• ½ teaspoon flaky sea salt, such as maldon

• Toss cucumber, fennel and radishes with lemon juice and oil in a medium bowl. Season with pepper. Arrange on a serving platter and sprinkle with dill and salt.

Originally appeared: EatingWell Magazine, March/April 2018

And… in case you’ve been collecting red peppers..

Muhammara

Prep Time: 10minutes mins

Total Time: 10minutes mins

Serves 4 to 6

Muhammara is a Middle Eastern roasted red pepper and walnut dip that originated in Syria. Nutty, zingy, spicy, and sweet, it’s fantastic on pita, fresh veggies, and more. Use jarred roasted red peppers in this recipe, or roast the peppers yourself.

Ingredients

• • 3 roasted red bell peppers
• • ½ cup bread crumbs, fresh or store-bought
• • ½ cup walnuts
• • 2 tablespoons extra-virgin olive oil
• • 1½ tablespoons pomegranate molasses*
• • 1 garlic clove
• • 1 teaspoon fresh lemon juice
• • 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
• • ½ teaspoon ground cumin
• • Freshly ground black pepper
• • Fresh mint, for garnish
• • Pita bread, for serving

Instructions

1. In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy and season to taste.

2.Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.

Notes

*If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons of lemon juice.