Week 9

Vegetable List

Brussels Sprouts
Mokum Carrots
Cauliflower
Rainbow Chard
A World Of Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Ailsa Craig Sweet Onions
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Shallots
Some Sungolds
Tomatoes
PYO Herbs, Flowers & Husk Cherries

Notes from the Farm

I typically think of season as social & cultural phenomenons rather than a biological change and passing of time.
We're fortunate to have 4 distinct, beautiful, classic seasons here in Maine. And I think the four meteorological/biological seasons are stunning.
But when I think about seasons, I don't think about warm sun or autumnal oranges or driven white snow... I think about people. I think about seeing my ski friends, or the summer folks who come and occupy space in the community... I think about Bill's orchard and the characters at the Fryeburg Fair... and I think bigger to the family and friends I took for stone fixtures who are now passed so long that I can't remember their voices, or the babies I knew that are somehow already having babies of their own.
I think about people when I think about seasons... I think about relationships and laughs, missed connections and shared experience... weather, plants, animals all come and go with the changing year, but so do the people... and people can make anything special.


Recipes

Fried Brussels Sprouts

Vegetable oil, for frying
1 pound brussels sprouts, halved lengthwise (4 cups)
Kosher salt
3 small shallots, peeled and thinly sliced into rounds (½ cup)
2 Fresno or red finger chiles, thinly sliced into rounds (⅓ cup)
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey

In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.



Homemade French Onion Soup

4 tablespoons unsalted butter, cut into tablespoon-sized pats
1 tablespoon extra-virgin olive oil
2 pounds white ontions, cut in half lengthwise and sliced ¼-inch thick
1 teaspoon sugar
1 tablespoon all-purpose flour
½ cup dry sherry
3 1/2 cups beef stock
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground black pepper
1 small French baguette, sliced on a bias into ¾-inch thick pieces
12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 ½ cups)

Cook onions: Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Add remaining soup ingredients and simmer: Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Toast bread slices: Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Top with toasts and cheese, then broil: Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Serve immediately.



Tricolor-Salad Pizza

6 tablespoons extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
8 ounces fresh salted mozzarella, thinly sliced
10 ounces cherry tomatoes, halved (2 cups)
Parmigiano-Reggiano, finely grated, for sprinkling
1 tablespoon white-wine vinegar
½ teaspoon dried oregano
4 cups loosely packed baby arugula (or 1 bunch regular)

Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up.
Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.