CSA Week 13, second to last share folks... hold on tight.

Vegetable List
Astro Arugula
Basil?
Oh Boy! Beets!
Brussels Sprouts
German Extra Hearty Garlic
White Russian Kale
New Red Fire Head Lettuce
Red Bell Peppers
Corvair Shallots
Tomatoes
Honeynut Squash


Notes from the Farm
Funny how things come to an end. We have one more week for the CSA but things are definitely cruising to a halt... sort of a slow coast, not unlike running out of gas.
We've had a light frost in the field, and it looks like more coming in the next week or so... Three weeks ago we were farming half naked just trying to deal with the humidity... and now, now the squash is all up, the cherry tomatoes are tapped, the eggplant is in the active retching process of giving up the ghost... we have more bare ground than not, just a few last hangers on, the last willing participants of the 2018 growing season.
I love this time... the later fall harvest is a little less sexy, but nourishing in its own right. The yearly farm harvest is like the beach. In the spring it doesn't matter whats going on, we just are excited to be going to the beach again... the summer is the best time for the beach, its hot, we're in the mood and brings a special level of satisfaction... but the fall is magic, the crowds have thinned, there is enough time & space to breathe deeply and take the time to feed that part of ourselves that has been neglected all summer.
As beautiful as it is here in the summer, its easy to become a prisoner to the wind... the fall brakes those binds and brings us long awaited deep souled vegetables. Thank god for fall.


Recipes

MUHAMMARA! Make this... you won't regret it!

Roast 2 Red Peppers... in the oven, 425 till roasted.
2/3 cup fine fresh bread crumbs
1/3 cup walnuts (or any nut), toasted lightly (put them on the roasting sheet with the red peppers)
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
1 tablespoon honey
1teaspoon balsamic vinegar
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the honey and , the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Eat it with bread!


Honeynut Squash, Shallot, and Brie Gratin

3 tablespoons unsalted butter, plus more for dish
2 shallots, sliced into thin rounds, well washed (2 1/2 cups)
Kosher salt and freshly ground pepper
1/2 cup dry vermouth
1/3 cup panko breadcrumbs
6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices
4 ounces Brie, finely chopped (about 1 cup)
1 1/3 cups low-sodium vegetable broth, such as Swanson
1/3 cup heavy cream
Salad greens, such as romaine and endive, for serving
1. Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
2. Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.


Brussels Sprout Puree

1 pound (about 4 cups) Brussels sprouts
1/2 cup heavy cream
2 tablespoons unsalted butter
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1. Trim tough stems from Brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.
2. In pot of boiling salted water, cook Brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.
3. Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.
4. Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.