What a relief it is to get a couple good days of rain this week! All of our vegetable gardens loved the rain and look much better now. We’re hoping this helps the pastures grow and we can continue to graze our sheep for a couple more months. Our goal is to make it to mid-December before we start feeding them hay. Now all we need is some sunshine! We included a beautiful cutting of kale, which would be great finely chopped, and massaged, in a salad. A benefit of kale salads is that even once dressed they keep for a few days because the greens are thicker than lettuce. As we move into October we’re keeping watch on the weather for any potential frosts. It would be great if a killing frost held off until November, like last year, so that we have another month to harvest field tomatoes, peppers, beans, summer squash, and winter squash. We hope you’re enjoying the change of season, have a great week!
green beans and carrots with mustard vinaigrette
Preheat the oven to 350°. chiffonade 2 to 3 the carrots. roast in the oven until tender. Toast 1 cup walnuts in the oven, 8–10 minutes. Let cool, then coarsely chop.
Cook all the green beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
Meanwhile, mix vinegar, 2 Tbsp. Dijon mustard, 1 garlic clove minced, and 2 Tbsp olive oil in a large bowl to combine. Let sit for 10 minutes for flavors to come together.
Add 1/4 cup chopped walnuts, carrots and green beans to dressing. Finely zest lemon over beans. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.
Salad with Creamy Ginger Dressing
Combine 1 carrot, peeled and chopped, 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar in a food processor. Blend until smooth.
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, 1 lb of 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.
Kale Salad
Roughly chop 1 bunch of kale and massage leaves to tenderize. Slice 1/2lb of cherry tomatoes into halves (about 1 pint).
To make lemon vinaigrette combine 1/2 cup olive oil, the juice of 1 lemon (about 1/4 cup), 1 minced clove garlic, 2 tsp oregano, 1/2 tsp salt, 1/2 tsp pepper. To assemble salad combine kale, tomatoes, green onion, and 2-4 oz crumbled feta cheese. Dress with lemon vinaigrette.
Tomato Tart
Preheat oven to 350 degrees.
Prepare a pie dough by either using pre-made dough or using a buttery pastry crust recipe. Roll out the dough to a thin round, then fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
Meanwhile, cut 1.5lb of tomatoes, about 1 quart, into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes. Spread 1/4 cup basil pesto in an even layer over the parbaked tart crust. Sprinkle 3/4 cup shredded mozzarella or 1 mozzarella ball, thinly sliced, over the pesto. Sprinkle the fresh basil and oregano over the cheese.
In a medium bowl, prepare the custard: Whisk together 3 large eggs, 1/3 cup heavy cream, 1/2 tsp salt and 1/2 tsp ground black pepper until combined.
Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
Pour the custard evenly over the tomato slices. Tip the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
Ingredients
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.
| romano beans and carrots with mustard vinaigrette | Salad with Creamy Ginger Dressing | Stuffed Pepper Soup | Kale Salad | Tomato Tart | |
| carrots | 3 | 1 | |||
|---|---|---|---|---|---|
| Dijon mustard | 2 Tbsp | ||||
| olive oil | 2 Tbsp | 1/2 cup | |||
| walnuts | 1/4 cup | ||||
| mayonnaise | 1 cup | ||||
| ginger | 2 Tbsp | ||||
| soy sauce | 2 Tbsp | ||||
| sugar | 2 Tbsp | ||||
| ground beef | 1 lb | ||||
| beef stock | 6 cups | ||||
| tomato sauce | 28 oz can | ||||
| brown sugar | 2 Tbsp | ||||
| rice | 2 cups | ||||
| lemon | 1 | ||||
| garlic | 1 clove | ||||
| feta cheese | 4 oz | ||||
| pie dough | 1 | ||||
| pesto | 1/4 cup | ||||
| mozzarella | 3/4 cup | ||||
| eggs | 3 | ||||
| heavy cream | 1/3 cup |