For the lemon dressing
- Juice of 1 lemon (about 3 tablespoons
- 1 teaspoon Dijon mustard
- 1-2 teaspoons of pure maple sugar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- pinch of sea salt
To prepare the dressing, combine everything in a glass mason jar and shake well to emulsify. Adjust the flavor to your taste
For the salad
- Assorted baby kale, spinach, or chard, as desired
- 1/2 ripe pear sliced, per serving
- 1 oz. crumbled feta, per serving
To prepare the salad toss each serving of salad with 1-2 tablespoon of dressing and allow to marinate for about 10 minutes. top each serving with pear and feta cheese and serve immediately.
A good variation of this would be to grill the pear.
HAPPY FALL Y’ALL! Whew the was a cold rain we got caught in while picking produce for shares. But on the plus side I don’t have to water anything today. Some of you told me that you liked variety in the baskets and we are doing are best to deliver just that for you. Of course there is also repeat items (because that’s just what is growing in the garden right now) like tomatoes and peppers. Also before I forget to mention it to you, the pears that you are getting this week are ripe and very delicate so please be careful when you transfer items to your bag so they don’t bruise. plus the parsley and sweet stevia are in the same bag (cut down on plastic waste this way).
What’s in you share this week:
- Handful of stuffing peppers
- Sweet potato
- Delicata squash
- Mixed bag of lettuce
- 2 varieties of baby kale
- ruby lettuce
- butter crunch lettuce
- romaine lettuce
- Bell pepper
- Green onions
- Red pears
- Bay leaves
- Sweet herb stevia
We would love to hear what fantastic recipes you use with the produce you get.
What a FANTASTIC rain we had this week! And what a great way to kick-start the first day of autumn! So with shares this week…..I was left to my own devices MMWAAA HA HA HA! While Ali was getting a ton (literally over a ton actually) of awesome pumpkins and gourds. Hopefully you love your basket this week and all the fun stuff that’s in it. There is a few things we haven’t ever done before and I have never had to do shares by myself before either….so…..here you go
- Baby Beets
- Kale/ Boc choy
- Cow beans
- Garden salsa pepper
- Bell peppers
- Indian Corn
you can eat the pistachios raw or soak them in a brine then bake them (instructions to be posted later)
with the Indian corn you can use it as a decoration or grind it up into corn meal and used
happy first day of fall ya’ll
Since it’s almost fall, and that is the best time to plant a tree, I thought I would share some advice from a tree.
Food for thought and food for your belly all in one blog.
Now on to shares this week:
- sweet and hot peppers mixed
- garlic head
- summer squash
- acorn squash
- dry beans
- loose leaf lettuce
It may not seem like a whole ton on the list, but when you see the baskets you will see we couldn’t fit everything in to them that’s on the list.
Also there is an abundance of eggs this week if anyone is interested, as well as feta cheese.
Ok, this is a chore! This year we thought it might be fun to grow dry heirloom beans for shares. They turned out well, so prepare your meals this week with a fall twist on things and add these beautiful, (and time consuming), beautiful beans. Add them to soups, stews, chili or save them for later this winter! Get your meal plan on!
Isn’t the cooler weather just fantastic? That means it’s almost time for pumpkins, spiced lattes and sweaters. I know I am ready for that. It will also be nice to get more of the cool season veggies growing like lettuces, beets, turnips, and peas. But we still have lots of lovely summer veggies for you this week sprinkled with a few new treats.
- spaghetti squash
- bell pepper
- gypsy pepper
- sweet potato
- garden salsa pepper
- big jim pepper
- green beans
- UGLY carrots
- cherry tomatoes
We hope you enjoy your baskets and they are ready to pick up when ever you are ready to come get them.
Parmesan, sweet squash, almonds, sage, and a hint of sugar are the flavors in a classic tortellini or ravioli filling. here the mixture is used to stuff rolled-up lasagna noodles, which are baked in a simple mixture of cream and Parmesan.
- 2 lbs butternut squash
- 8 large lasagna noodles
- 1 1/3 cup grated parmesan cheese
- 1 large egg
- 1/4 cup natural (unblanched) almonds, finely ground
- 1/4 cup panko bread crumbs
- 1 Tbsp. Dijon mustard
- 2 tsp. light brown sugar
- 1 tsp. finely chopped fresh sage or 1/2 tsp. dried
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3/4 cup heavy cream
Preheat oven to 400*F
Halve the squash crosswise, separating the narrow neck from the bulbous bottom. Cut them both in half lengthwise; scoop out and discard the seeds. Place the squash cut side down on a rimmed baking sheet, cover with foil and bake for 45 minutes, or until the squash is tender. (leave the oven on.) Scoop out the flesh of the squash and mash. measure out 1 1/2 cups and freeze the remainder for another use or double the recipe.
Grease a 9 inch square baking dish.
In a large pot of boiling salted water, cook the noodles according to package directions. Drain and run under cold water.
In a medium bowl, stir together the squash puree, 2/3 cup of the Parmesan, the egg, almonds, panko, mustard, brown sugar, sage, salt, and pepper. Place the lasagna noodles on a work surface with the short ends facing you. Spread the squash mixture over each noodle. Roll the noodles up into compact bundles and place them, seam side down, in the baking dish.
Pour the cream over the noodles and sprinkle the remaining 2/3 cup of parmesan over the top. Bake for 25 minutes, or until the cream is bubbling and the top of the dish is lightly browned.
This is a great salad to make if you want something quick and just taste like summer.
- 2 large english cucumbers
- 1/2 onion
- 2-3 tomatoes
- 3 Tbsp. white wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. oregano
- 1/8 tsp salt
Make the dressing first: add all ingredients in a small bowl and whisk to combine. Slice the cucumbers and onion and dice the tomatoes removing excess juice. Place in a bowl. Add the dressing and toss to coat. Salt and pepper to taste if needed. Best if refrigerated for at least and hour to let the flavors combine.
I personally like to sprinkle sunflower seeds in my salad when its been served up. Don’t be afraid to make it your own and change things to suit your taste.
Rainy days are just the best in the fall time. There is just something cozy about the cooler temperatures that makes you want to warm up a cup of cider and curl up with a blanket and good book. Or if it’s not a rainy day then it is actually tolerable to be out side and get your fall garden in. Either is a win in my book.
We have some new things for you to try in your baskets this week.
- Italian basil (different from the sweet basil)
- butternut squash
- Edamame beans ( wash and shell, then you can eat it raw or toss in a stir fry, pasta, or on a salad)
more of the usual stuff
- torpedo onion
- green beans
- big variety of peppers (bells, Santa Fe, big Jim, garden salsa)
- cherry tomatoes
I’m going to be posting two recipes later one a refreshing summer salad and the other a home-made pasta
Oh and shares are ready for pick up when ever you are.