King Carroll Carrots
Over The Rainbow Chard
Muir Head Lettuce
Ride The Red Bull Onions
Honey Nut Squash
Notes from the Farm
Hey, Thanks a ton for a great season... this is it... the end of the road for 2019.
This was a very good year... It was a very good year for small town farmers, and soft summer nights...
It was a very good year for CSA chatting, with sweet loyal members... It was a very good year for farmstand friends, who'd visit and linger...
But now the days are short, and we're in the autumn of the year, and now I think of our farm as vintage wine, from fine old kegs, from the brim to the dregs, and it poured sweet and clear...
It was a very good year
Hope you have a great winter... and hope to see you in 2020!
Honeynut Squash, Red Onion, and Brie Gratin
3 tablespoons unsalted butter, plus more for dish
2 medium red onions, 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, onions, 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, onions, 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.
8 tablespoons olive oil
1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium onion, finely chopped
1 green bell pepper (ribs and seeds removed), finely chopped
1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 pound ground beef chuck
1 can (28 ounces) crushed tomatoes
1 tablespoon dried oregano
1 pound rigatoni or other short tubular pasta
1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
2. Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
3. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
4. Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
5. Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.
2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
1 teaspoon coarse salt
Freshly ground pepper
1. Place carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.
2. Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.