Week 11

Vegetable List

Frilly Red Cabbage
Sunshine Chard
Sun Drop Cucumbers
Mystery Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Head Lettuce
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Sungolds
Tomatoes
Butternut Squash
PYO Herbs, Husk Cherries & Flowers

Notes from the Farm

And with one simple turn, in one day, it'll be Fall...
The reason I use meteorological seasons, not astronomical season, is because I spend most of my time outside... and it just makes sense.
I get that for you astronomical types, you love light, you love that summer starts when it's the lightest and winter starts when it's the darkest... but for me, I like vibes... and meteorological seasons are all about vibes... none more so than the Fall of the year.
Summer is fun, so fun, but exhausting... it doesn't matter if you work in the summer or are just hanging out... it's exhausting... and waiting until the end of September to mark the start of Fall is a bummer. I really believe, along with other observers of the meteorological seasons, that Fall starts September 1st. And I think the advantages of starting your Fall vibes on September 1st way out shine the disadvantages... nights are cooler, light sweaters make sense, apples taste good, and there is enough light and heat in the day to keep some excitement rolling. And Fall is for adventuring! There is space on the roads, lakes and trails... plus, there isn't the expectation of intensity like Summer... you can just lean in and feel it... let the Fall of the year hold you like a kid cozied up between their grandma & grandpa.
We love the Fall, especially meteorological Fall, because it has all the potential of Summer, with all the coziness of familial love.


Recipes

Butternut Apple Salad With Lemon-Pepper Frico

1 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1/8-inch thick bite-size pieces (5 cups)
3 oil-packed anchovy fillets, rinsed and patted dry if packed in salt
1 1/2 teaspoons dijon mustard
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh juice (from 2)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 1/2 ounces Parmigiano-Reggiano, coarsely grated (1 cup)
1 Honeycrisp or Empire apple, halved, cored, and very thinly sliced (1 1/2 cups)
1/3 cup marcona almonds, coarsely chopped

Bring 1 inch of water to a boil over medium heat in a pot lined with a steamer basket. Add squash, cover, and steam until crisp tender but still holding its shape, 5 to 6 minutes. Gently drain and let cool completely.
Meanwhile, mash anchovies into a paste with the side of a heavy knife. Transfer to a large bowl and whisk in Dijon, lemon juice, and olive oil; season generously with salt and pepper. In another bowl, toss Parmigiano with lemon zest and 1/2 teaspoon pepper.
Heat a small nonstick skillet over medium-low. Sprinkle ¼ cup Parmigiano mixture evenly into center of skillet in an approximate 4-inch circle. Cook frico until golden and set on the bottom, 1 to 1 1/2 minutes. Gently flip and cook until second side is golden, about 1 minute more. Transfer to a wire rack to cool (they will crisp up more as they cool). Cook remaining cheese mixture in 1/4 cup batches.
Gently toss steamed squash and apple with half of the dressing to evenly coat; season to taste.
Top dressed squash and apple with half of the lemon-pepper frico and almonds; serve with remaining dressing and frico on the side.

Butternut-and-Boursin Shells

1 large butternut squash, peeled and seeded
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
¾ pound medium pasta shells
1 container (5.2 ounces) Boursin
1 cup baby arugula, for serving
¼ cup blanched hazelnuts, toasted and chopped, for serving

Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes.
Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth.
Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil.

Butternut-Squash and Kale Gratin

1 butternut squash (about 3 pounds), peeled
½ bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
Unsalted butter, for baking dish
Coarse salt and freshly ground pepper
¾ cup finely grated Parmesan (about 2 ounces)
¼ cup packed small fresh sage leaves
1 ½ cups heavy cream
2 tablespoons panko

Preheat oven to 400°F. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.
Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.
Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper.
Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper.
Pour cream over squash and sprinkle with remaining 2 tablespoons sage.
Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving.