P i c k l i s t
RED CLASSIC SLICING TOMATOES! - SPAGHETTI SQUASH - MINT - KALE - LEEKS - SWEET POTATOES - CELERY - CARROTS - DRIED CAYENNE PEPS - GARLIC
CSA PICKLIST, VIEW FROM THE DISCO BALL’S VIEW
kitchen share: roasted red pep hummus/ red pep jelly/ pesto
EDGEWATER update: This week we embrace the deep fall crops. Most of the Summer faves have either frozen or run out. We do however have a secret stash of tomatoes and basil, which are currently protected and sitting pretty in a greenhouse. You, dear CSAer, are the recipient of said tomatoes this week- which this time of year, is worth their weight in gold. Bust out that mayo, the crusty bread, the sprinkle salt and warm it all up for one last go at a perfect tomato sando And once you digest these maters, make way for root crops, brassicas, and other hardy greens galore from now til February.
The weather has certainly shifted and we are all looking to tidy up the rising stack of outdoor projects so we can get going on our fave indoor farm sport of drinking tea and going hubba hubba over seed catalogues. But before we dive into the hygge of it all, it feels like we have miles of carrots to harvest, greenhouses to roll up, infrastructure odds and ends, etc… This time of year the neoprene gloves, the wooly hats, and the hot water bottles are never far out of reach making those outdoor projects a touch cozier… but only just a touch.
Our field crew heads home early next week. Their return to Jamaica will certainly be met with unknowns. With the hurricane, they are unclear what they are going back to. However, they all are ready to be united with their loved ones and rebuild their towns. They are also extremely ready to return to proper fixings of oxtail stew, curry goat, and rundown- meals that we just can not pull off in Plainfield NH. So long to chicken bacon ranch pizza, hello rice and peas.
FARMY FOODIE PRO-TIPS:
MINT: I can not get enough of fresh herb teas right now. I'm either steeping lemon grass (from CSA 2 weeks ago) or Mint, or both. Just fill up that tea pot, dash some leaves in, place on a woodstove and let the fire do the work. If you are more of a coffee queen and have not entered into your tea era just yet, mint is also a wonderful garnish on most hearty meals. Freshening up all your roasted veg.
Updated Dec. 16, 2024 Yield: 4 servings
(JENNY’S NOTE: This recipe is too easy, enjoy)
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
INGREDIENTS
1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil Kosher salt and black pepper
1 cup freshly grated Parmesan ½ cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into ½- inch cubes (optional)
PREPARATION
Step 1 Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
Step 2 Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Step 3 Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
The following recipes was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis. if you are curious about alllll the recipes he has to offer, check out his substack:
Moroccan Carrot Salad Serves 4 to 6
There are about a million versions of this Moroccan salad, but the one I always use comes from chef Einat Admony of Balaboosta and Taim in NYC. The only secret is not to overcook the carrots.
2 pounds carrots, peeled
3 tablespoons extra-virgin olive oil, plus more for sautéing
1 1/2 teaspoons ground cumin
1 1/2 teaspoons Hungarian or smoked Spanish paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
Pinch of cayenne pepper
3 tablespoons white wine or apple cider vinegar
Juice of 1/2 lemon
Fill a large bowl with ice water. Place carrots in a large pan with cold water and a generous pinch of salt and bring to a boil. Cook until slightly tender but not overdone, 10 to 15 minutes depending on the size of the carrots. Drain and place the carrots in the ice water to stop the cooking. Drain again. Slice the carrots diagonally into 1/4-inch-thick rounds. In that same pan, heat enough olive oil to coat the bottom of the pan. Sauté the carrot slices until slightly brown, cooking them in small batches, if your pan becomes crowded. Place the sautéed carrots in a bowl, add the 3 tablespoons of olive oil, cumin, paprika, salt, sugar, black pepper, garlic, cayenne, vinegar, and lemon juice and mix well. For best results, refrigerate overnight and serve at room temperature.