Leeks - Parsley - Watermelon - Carrots - Carmen Peppers- Cherry/Grape Tomatoes - Kale
The change in the weather has taken a real edge off the farm this past week. With cooler temps, the crops are slower to ripen, therefore the push to harvest is not as dire. This translates to more time for things like Fall prep, starting the work day at 7am instead of 6am, eating an actual breakfast, and (personally) picking unnecessary crops like husk cherries that are reserved for me and my three year-old (maybe just maybe we will share with others). Also noteworthy, the light levels! Truth be told, we have no choice but to start at 7 because if we started at 6 we would all need head-lamps and pounds on pounds of coffee (we’re tired). I mean, don’t get me wrong, we are still swimming in cherry tomatoes and up to our ears in peppers but, the chill in the air does allow a good calm breeze to pass through field crew as we head into Fall. In other news, one of our CSA drop-offs, Brownsville Butcher & Pantry is throwing a North Country Boil Party this FRIDAY serving clams, blue crabs, and oysters (sourced from Long Island) alongside zero gravity beer 5p-9p. I hope to go and pretend it’s our harvest party (if we were all fisherman and lived on the coast). Go for the food and stay for our own favorite farmer (and dad-in-law) Pooh Sprague on the bass guitar ripping northern bluegrass classics with his band of old time rockers the 4 Hoarse Men.
TIPS - TRICKS - RECIPES:
OMG FRIENDS DO I HAVE A HEAVEN SENT DISH FOR YOU ALL TO TRY!!. This one is inspired by Grace, one of our dear farmstand Summer employees who approached me one afternoon in early August as I was dropping off mesclun mix. She spoke of roasted leeks. A simple perfect dish. At this point the idea of turning on my oven seemed impossible, but a month later, 20 degrees cooler, I gave it a go, and wtf took me so long to know about this?!?! The aroma alone will blow your socks off. Anyhow, read on for a more complete recipe for the absolute easiest most melt-in-your-mouth experience you can have with an allium.
Roasted Leeks Source: Whole Living, April 2011
These flavorful roasted vegetables can be added to soups, salads, sandwiches, or served as a side dish.
1 bunch leeks, tough green leaves trimmed, stem end quartered lengthwise
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1. Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.
ALSO NOTEWORTHY, LEEKS ARE A SERIOUS SUPER FOOD!!! I WILL INCLUDE A LINK ON THE BLOG THAT GOES INTO MORE DETAILS BUT BOTTOMLINE, THEY HELP THE BODY ELIMINATE TOXINS AND THEY ARE AN INCREDIBLE BLOOD STABILIZER. SEE OPRAH’S COMMENTARY
Place your rack toward the top of the oven, and then preheat the broiler.
Place the red peppers on a parchment-lined baking sheet and roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower.
Remove the pepper from the oven and cover with a piece of foil, and allow them to sit for about 20 minutes. This will essentially steam the pepper and make the skins much easier to remove.
Remove the foil, and make sure the peppers are cool enough to handle. Then, with a trash can nearby, remove the tops and seeds of the peppers, along with the charred skin (which should peel off easily). Then, transfer the peppers to a cutting board and cut them into sizes that you like. I prefer long strips.
You have several options for storing your roasted red peppers. First, you can use them right away. Second, you can store them in an air-tight container in the fridge. I like to store them in a mason jar with a drizzle of olive oil. They should keep for 1 to 2 weeks in the refrigerator. Or, you can freeze your roasted peppers by placing them in a freezer bag. They will keep for a couple of months in the freezer.
OR YOU CAN MAKE ROMESCO SAUCE WITH YOUR ROASTED PEPS!!!
The sweet peppers are coming in hot right now and if you feel super inspired after your roasting, this is the PERFECT SAUCE to make now, eat now, or freeze for later- I am sure you could can this as well, but I have not- so therefor, I am no authority on the subject- read on!
1 small garlic clove
roasted red peppers
2 tablespoons freshly-squeezed lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon kosher salt
1/2 cup slivered almonds, toasted
ROAST YOUR PEPPERS!!
To take the bite out of garlic, blanch in a small saucepan of boiling water for 30 seconds, then scoop it out.
Add all of the ingredients to a blender, and blend until smooth.
(ABOVE RECIPE SUGGESTION FROM CLAIRE WHO MAKES THIS RECIPE ON THE REGULAR AND FOUND IT IN THE BOOK, Ready or Not: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo by Michelle Tam and Henry Fong, copyright © 2017. Published by Andrews McMeel Publishing, LLC.
The original recipe calls for shrimp to dip it in, but in my former life I studied marine conservation and the effects of shrimp trawling are devastating, so pass on the shrimp and dip your carrot instead.