The glorious September weather continues! We’ve had lots of wind and a touch of frost yesterday, but it just skipped over the tops of the squash plants and did not actually kill anything. That said, every clear night with temperatures predicted in the lower 40s brings a risk, as we seem to get frost first when the cold air rolls down the hills and hits our plateau, lingering in the low spots on the farm and between the beds.
Several of you are asking how long the CSA will run. I am aiming for 4 more weeks after this one if all goes well, which will make our last week the second week of October. What those weeks look like produce-wise will depend in part on how and when we finally freeze.
Beets and Brussels Sprouts are in the harvest this week, turning towards those fall crops. I think we have seen the last of our broccoli as we have simply run through it all, and this may be the end of the cauliflower as well. The potatoes are a russet, the first I have grown in several years. Baked potatoes and fries!
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Lettuce Salad Mix
Cucumbers Sweet Peppers
Carrots Herb – Basil
Herbs – Basil, Parsley
Beet Salad with Goat Cheese
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup (or brown sugar)
salad greens, including thinly sliced beet greens (optional)
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. (You can also roast the beets by wrapping in tin foil and placing in a 375F degree oven for about 45 minutes.)
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup (or use 1 tbsp butter and brown sugar). Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of salad greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
(For a full meal, add a chicken breast!)
1 head of cauliflower
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus more
2 1/2 tsp. coarsely ground black pepper, divided, plus more
1 garlic clove
6 oz. bacon, chopped
5 large egg yolks
2 oz. finely grated Parmesan (about 1 cup), plus more for serving
12 oz. orecchiette (or other small pasta shape)
1/2 cup chopped parsley (from about 1/2 bunch)
Preheat oven to 450°F. Cut cauliflower florets into 3/4" pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30–35 minutes. Remove from baking sheet and immediately grate garlic over hot cauliflower and toss to combine (you’re counting on the residual heat to soften the garlic); set aside.
Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8–10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that’s okay).
Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.
Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.