We enjoyed the warm sunny weather early in the week, and are now again preparing for a hard frost this weekend. We’ve been busy flipping beds and planting garlic and onions for next year’s harvest. We’ve also been transplanting the last of our kale and spinach, which we’ll be harvesting over the winter months. We included a nice bunch of celery to help you through soup season. We also included our last cutting of basil in the shares this week. We’re amazed the basil held on this long. Usually it’s killed by basil downy mildew that develops under humid conditions, and also spreads up from the south much earlier in the season, but due to the dry weather over the summer, the fungus never took hold. We hope you have a great week, and thank you for supporting our farm!
roasted radishes
Wash and chop the radishes into bit sized pieces. melt 3 Tbsp butter. Mince 4 cloves of garlic.
Toss the radishes with the butter, garlic, 1 Tbsp dried parsley. salt and pepper. Spread out on a rimmed baking sheet. Roast in the oven at 400 for 30 minutes.
Celery Soup
Combine 1 bunch of chopped celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1/2 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until the onion is tender, 8–10 minutes. Add 3 cups chicken broth, and 2 cups water; simmer until potatoes are tender, 8–10 minutes. Purée in a blender. Soup can be strained or left chunky. Stir in 1/4-1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
Pickled Beets
Boil beets until tender, then allow to cool and peel. To make the brine heat 1 cup water, 1 cup apple cider vinegar, 1/3 cup sugar, and 1 tsp salt. Stir liquid until sugar has dissolved, then remove from heat and combine with beets in a mason jar, or other glass container with a lid. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator and allow to pickle for anywhere from 5 days to a few weeks.
Bacon, Basil, Tomato Sandwich
Cook 2 slices of bacon. Toast 2 slices of bread. Cut tomatoes into thick slices. Prepare several large leaves of basil.
To assemble the sandwich add mayonnaise to one slice of toast, then layer bacon, tomato, and basil on another slice of toast. Sandwich toast together and enjoy!
swiss chard stuffed peppers
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups of salted water to a boil in a large wide pan. Stir in all of the swiss chard de-stemmed, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
Heat 1tbsp oil in a large skillet over medium heat. Add 1 onion diced and 1 diced banana pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add 2 cloves garlic minced and cook, stirring, for 30 seconds. Stir in the swiss chard. Remove from the heat and let cool slightly. Stir in 1/2 cup cooked rice, 1/2 cup Parmesan, 2 tablespoons pine nuts and 1 tbsp lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the 2 more tablespoons pine nuts.Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
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.
| roasted radishes | Celery Soup | Pickled Beets | Bacon, Basil, Tomato Sandwich | swiss chard stuffed peppers | |
| butter | 3 Tbsp | 1 stick | |||
|---|---|---|---|---|---|
| garlic | 4 Cloves | 2 cloves | |||
| dried parsley | 1 tbsp | ||||
| potato | 1 | ||||
| onion | 1 | 1 | |||
| chicken broth | 3 cups | ||||
| heavy cream | 1/2 cup | ||||
| apple cider vinegar | 1 cup | ||||
| sugar | 1/3 cup | ||||
| Toast | 2 slices | ||||
| mayonnaise | 1 Tbsp | ||||
| oil | 1 Tbsp | ||||
| rice | 1/2 cup | ||||
| Parmesan | 1/2 cup | ||||
| pine nuts | 2 Tbsp | ||||
| lemon juice | 1 Tbsp |