It’s been a lovely September so far! After weeks of being wet and muddy, it’s a joy to be outdoors again enjoying some perfect Fall weather.
The carrots this week are our Rainbow mix – not quite as sweet and scrumptious as our orange carrots, but beautiful in soups or roasted and a hit with kids. If in doubt, roast your carrots with any other root vegetables you have lying around. The cooler nights also seem to beg for sweet treats like carrot cake. In case the cherry tomatoes make it home from the farm, there are lots of great options. I particularly love these tomatoes in a fresh salsa – they have so much more flavor and sweetness than you find in any store bought tomato, and a fresh salsa really allows that to shine. Simply chop and add some onion, cilantro, and freshly squeezed lime. They are also great in a simple tomato-cucumber salad, or paired with fresh mozzarella and basil in a classic caprese salad. The celery is glorious this year, it has really been enjoying the rain. Our fresh celery is both more flavorful and sweeter than what you find at the store. Leila likes to eat it fresh from the field (dirt and all) with peanut butter for a snack, but it also pairs well with potato salad, as a chicken stuffing, or in a cream of celery soup.
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Rainbow Carrots Rainbow Carrots
Shelling Peas Sugar Snap Peas
Potatoes Herb - Thyme
Herb - Thyme
Roasted Cherry Tomatoes with Angel Hair
1 (10 ounce) basket cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon minced garlic
salt and ground black pepper to taste
4 ounces angel hair pasta
3 basil leaves, cut into thin strips, or more to taste
1 dash red pepper flakes
2 tablespoons fresh grated Parmesan cheese, or to taste (optional)
Preheat oven to 375 degrees F (190 degrees C).
Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.
Cauliflower and Pea Salad
1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed (or fresh peas)
1 small onion, chopped
2 stalks celery, chopped
1/4 cup bacon bits
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup mayonnaise
1 (8 ounce) container sour cream
1 tablespoon prepared mustard
1-2 tablespoons granular sugar
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S(R))
In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
Mix the mayonnaise, sour cream, mustard, sugar, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.