The shares still have a nice variety of sommer and winter crops. We included some crisp and tasty carrots, which we thinned, so we’re letting the rest of them size up over the next few weeks. All the veggies in the share work great in soups and salads. The pepper soup recipe is simple to make, and was a big hit with our two girls. We have some busy weeks ahead of us at the farm as we transition to winter. Our flock of sheep is starting to run out of fresh grass, so soon we will have to bed them down for the winter. The greenhouses are getting closed every night to protect the tomatoes from the cool nights, and we are starting to cover all of our outdoor crops. We hope you’re the beautiful fall weather. Thank you for supporting our farm.
carrot ginger dressing
Add the 1 large carrot, peeled and roughly chopped (about 4 ounces), 1/2 red apple, such as Gala, Honeycrisp or Fuji, cored and roughly chopped (about 3 ounces), One 1 1/2-inch piece fresh ginger, peeled and roughly chopped, 2 cloves garlic peeled, 2 Tbsp cup white miso, 1/4 cup rice vinegar, 2 tablespoons sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. Season to taste with salt and pepper.
In a blender add 1/2 cup plain whole-milk yogurt, 1/2 cup mayonnaise, 1 tightly packed cup fresh basil leaves, 1 tightly packed cup fresh parsley leaves, 2 cloves garlic, 1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice, 1 tablespoon sherry vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Blend until smooth Season with salt and pepper to taste. Stir well before using.
Stuffed Pepper Soup
In a Dutch oven over medium heat, cook and stir 1 lb beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, all the tomatoes diced, 2 cups chopped green peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add 2 cups cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Chinese cabbage stir fry
Chop the cabbage and 1 onion. Chop 1 lb of pork (fillet, loin and leg) into bite sized pieces.
To make sauce combine: 1/2 cup soy sauce, 1/4 cup honey, 1 Tbsp minced ginger, 2 cloves minced garlic, 3 Tbsp ketchup, and 2 tsp sesame oil.
Heat a wok and cook pork in 3 Tbsp oil. Remove pork and set aside Cook onions, and cabbage until wilted add back the pork and sauce. Simmer until the sauce is thick. Serve over rice.
baked feta with cherry tomatoes
Pour 2 tablespoons of the olive oil into an 8- or 9-inch baking dish (or something similar). Add all the cherry the tomatoes, 4 cloves garlic thinly sliced, 1 shallots thinly sliced. Sprinkle with a pinch of sea salt and pepper to taste. Toss to coat. Add the feta. Drizzle with the remaining 2 tablespoons of olive oil. Crack more pepper over top to taste.
Transfer pan to your oven’s middle rack for 20 minutes. After the 20 minutes, transfer the pan to the top rack, and switch to your oven’s broiler setting. Broil on high for 5 minutes (or more or less), keeping a close watch the entire time. While the tomatoes broil, heat up some bread.
When the tomatoes are blistered to your liking, remove the pan from the heat. Toss in a handful of basil and stir gently to combine. Serve with slices of warm bread.
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.
|carrot ginger dressing||green dressing||stuffed pepper soup||Chinese cabbage stir fry||baked feta with cherry tomatoes|
|ginger||1 1/2 inch||1 Tbsp|
|garlic||2 cloves||2 cloves||2 cloves||4 cloves|
|white miso||2 Tbsp|
|rice vinegar||1/4 cup|
|sesame oil||2 Tbsp||2 tsp|
|plain yogurt||1/2 cup|
|sherry vinegar||1 Tbsp|
|ground beef||1 lb|
|beef stock||6 cups|
|tomato sauce||28 oz|
|brown sugar||2 Tbsp|
|soy sauce||1/2 cup|
|olive oil||1/4 cup|