With these overcast Fall days our summer crops are winding down. We’re looking forward to flipping our greenhouses from our summer tomatoes into winter greens. This week we transplanted spinach and lettuce for winter, and direct seeded radishes and turnips for fall/early winter harvest. We have a few more crops we’re trying to get into the ground- fall cabbage and kale, as well as more varieties of turnips and radishes, and some arugula. We’re also nearing the end of our grazing schedule for our sheep. They’re on the last roation of the pasture, which will still take about 2 months. Once that is done they’re be tucked away for winter and fed hay from December through March. We hope to be selling our lamb at the farmers markets soon. Thank you for supporting our farm, and have a wonderful week!
Cherry Tomato and Ground Cherry Pico de Gallo
Combine 1/2 of the cherry tomatoes finely chopped, all of ground cherries, removed from their husk and roughly chopped, half of a large onions, 1/4 cup finely chopped cilantro if preferred, 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving.
Spaghetti Squash with Italian Sausage
Cut spaghetti squash in half, then scoop out seeds from cavity. Rub olive oil over interior surface and sprinkle with 1/4 tsp salt. Add to a baking dish and bake at 400F for 40 minutes until flesh can be easily pierce with fork.
Cook 1/2 lb Italian sausage in skillet for for 15 minutes, or until cooked through.
Remove squash from oven and allow to cool enough until the squash can be handled. Shred interior of squash with a fork, then transfer to plate or serving dish.
Heat 2 cup of tomato sauce on stove top until warm, then ladle over shredded squash and top with sliced Italian sausage.
green bean stir fry
Cook 1-2 cups of basmati rice according to package instructions. Break 1 pint of green beans in half. Cut two carrots into matchsticks. Cut 1/4 bunch of celery greens and stems into 2 inch stalks. Mince 2 cloves of garlic and 1 tbsp of fresh ginger.
Bring a shallow pot of salted water to a boil. Add chopped beans, carrots, and celery. Boil for 3-5 minutes until vegetables are just tender, then drain.
In a deep skillet or wok, heat 2 tbsp cooking oil, canola or peanut oil, over high heat. Add garlic and ginger, then saute, stirring frequently, for 1 minute. Add cooked beans, carrots, and celery, and 3 tbsp soy sauce, 2 tsp sesame oil, and 1 tsp fish sauce. Over high heat, toss all vegetables, stirring frequently, for 1-2 minutes. Serve over cooked rice.
cherry tomato pasta with chives
Cook 1 pound pasta according to package directions. While the pasta is cooking, heat the 1/4 cup olive oil in a large skillet over medium heat. Add 2 cloves garlic minced and 1/4 teaspoon red pepper flakes and cook until fragrant, about 1 minute.
Add 1/2 of the cherry tomatoes to the skillet and cook until they start to burst, about 5 minutes. Remove the skillet from the heat and stir in the 1/4 cup chopped chives.
Drain the pasta and add it to the skillet with the tomato sauce. Toss to combine and season with salt and pepper to taste. Serve immediately and enjoy!
creamy sprouting broccoli soup
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 onion, chopped and garlic and cook until softened, about 5 minutes. Add all the sprouting broccoli chopped and 4 cups of chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the broccoli is tender
Remove from heat and stir in the 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste and enjoy!
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Cherry Tomato and Ground Cherry Pico de Gallo||Spaghetti Squash with Italian Sausage||green bean stir frygreen bean stir fry||cherry tomato pasta with chives||creamy sprouting broccoli soup|
|lime juice||1 Tbsp|
|Italian sausage||1/2 lb|
|tomato sauce||2 cups|
|basmati rice||2 cups|
|garlic||2 cloves||2 cloves|
|soy sauce||3 Tbsp|
|sesame oil||2 tsp|
|fish sauce||1 tsp|
|olive oil||1/4 cup|
|red pepper flakes||1/4 teaspoon|
|olive oil||1 Tbsp|
|chicken broth||4 cups|
|heavy cream||1/2 cup|
|Parmesan cheese||1/4 cup|