2015::fall 3

It is one of those weeks, no time, no words. Things are wet right now after a super sunny week of productivity. Now, a rainy harvest day near complete: Dusk fall s and I try to wrap up so many of the details that go into a harvest and delivery. This basket is most definitely summer’s last stand. A successful late planting of summer squash paired with the last picking of eggplant and sweet peppers. A warm ratatouille perhaps? These green tomatoes too, not enough sunlight to ripen the fruits, but how about trying a green tomato salsa with the cilantro? Lots of culinary fun in this week’s share and wishing you all the excitement that comes with seasonal bounty.
Thanks friends!

Fall week 3 in your basket:
summer squash
green tomatoes
pac choi

Green Tomato Salsa Verde
From wonkywonderful
1 Small Lime – Juiced (1-2 Tb)
1 Finely Chopped Garlic Clove
Salt & Pepper (to taste)
Pinch Garlic Powder
Pinch Cumin
Pinch Chili Powder
1 TBS Chopped Fresh Cilantro
1/4 Cup Finely Chopped Onion
2 TBS Finely Chopped Jalapeno
1½ Cups Chopped Green Tomatoes
For Restaurant Style
It is not necessary to chop the ingredients. Remove the stems and cores of the
green tomatoes. Place all ingredients into a food processor and puree to desired consistency.
For Chunky Style
Remove the stems and cores of the green tomatoes. Chop all the ingredients and combine. Refrigerate for at least 1 hour before serving.
Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing
From shelikesfood.com
3 green tomatoes, medium diced
¾ cup corn kernals
1 avocado, medium diced
¼ cup onion, small diced
¾ cup red pepper, medium diced
¾ cup green pepper, medium diced
¾ cup queso freso, crumbled
jalapeno, small diced, to taste
6 cups cubed bread
olive oil

Cilantro Lime Dressing:
½ cup olive oil
1 clove garlic, roughly chopped
½ teaspoon dijon mustard
1 tablespoon shallot, roughly chopped
3 tablespoons lime juice, about 1½ limes
¼ cup cilantro
½ teaspoon salt
¼ teaspoon pepper

Heat a large pan over medium heat and drizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool. Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes. Add all of the cilantro lime dressing ingredients into a blender and blend until combined.
Pour dressing over the bread and vegetable mixture and stir until everything is combined. Notes
You may want to pour dressing slowly over the salad to make sure you do not over dress the salad. Use as much as you would like, I used the entire amount.

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2015:: fall 2

Rain, it is such an incredible relief, deep sigh. We have had a wet and wonderful week here in the hollow, one full of fall work, indoors and out. The transition in the high tunnel is nearly complete, with two full beds of lettuce planted. There is nothing like the hope of winter salads to motivate me and now, aside from one last bed of eggplant and peppers alongside the nearly mature ginger crop, the high tunnels look ready for the late season.
Early in the week we took one last trip to Crossville TN to the Crossville Tile Outlet. The final touches are being done to our certified kitchen. The flooring phase has been a challenge. I can run a farm, raise a family and make a pretty good corn bread for a Yankee, but choosing tile, ouch. This kitchen renovation process that began a full year ago almost to the day is nearly done and we are quite thrilled The plumbing done, the flooring freshly finished, now we just need to await one last visit with our plumber to install sinks and fixtures and we might just be good to go.
With abundant fall crops being solidly rained upon even as I write this, a certified commercial kitchen on the brink of completion, I feel quite content right now. Fall is here and I welcome the season, my favorite, wholeheartedly. I know our first frost is near, so I encourage you all to enjoy the taste of basil and the beauty of the zinnias. It won’t be long now when the tastes and sights of the summer are truly a thing of the past and we will quickly look ahead to the next. For now, I will savor another batch of pesto pasta while I gaze upon the changing colors in the woods. The beauty of autumn indeed. I hope you all enjoy it as much as I do.

Fall week 2 in your basket:
pac choi
tat soi

Thai Spicy Eggplant with Sweet Basil from vegetarian times
1 cup jasmine rice
2 Tbs. peanut or vegetable oil
½ to 1 tsp. crushed red pepper, or to taste
3 baby eggplants, cubed into bite-sized chunks
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
4 cloves garlic, finely chopped
2 Tbs. white vinegar
3 Tbs. dark soy sauce, such as tamari
2 Tbs. dark brown sugar
20 leaves fresh basil, shredded or torn
Cook jasmine rice according to package directions.
Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.
Arugula Tatsoi Salad with Toasted Hazelnuts
1 bunch tatsoi, chopped
1 bunch of arugula, chopped
1⁄4 cup toasted hazelnuts, chopped salt and pepper to taste

1 teaspoon yellow miso
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 teaspoon honey or agave
1⁄4 cup extra virgin olive oil

In a large bowl, mix together the greens and the dressing; season with salt and pepper

to taste.

Basil Arugula Pesto
3/4 cup extra-virgin olive oil
3 cups (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh arugula
1/2 cup grated pecorino Romano cheese
1/3 cup pine nuts
2 garlic cloves, peeled
1/2 teaspoon grated lemon peel
2 tablespoons lukewarm water

Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)

Top with the toasted hazelnuts and serve immediately.

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2015:: fall 1

It is pre dawn and I have had coffee, fed the littles and am filling the cool water dip for the first harvest of the fall extension that awaits. So far it has been a great morning on the tails of an even greater week behind. The sun now rises higher in the horizon and I have to leave the computer: milking time, harvest time, good time.
The forecast is for rain which would just about make everything perfect for it is all that we lack. We are tidying up, planting our final crops of the season, readying ourselves for the fall and winter which lie ahead. What does that mean? Well, this year, we are actually attending a regional fiber show in Asheville, NC. We are excited to showcase our hand dyed woolen yarns, roving and other items to what should be a crowd of fiber enthusiasts. This year it also means readying Farmer Paul for a woodworking show (he will be vending at the Nashville Scene’s Crafts and Drafts right here at our beloved Nashville Farmers Market on November 7th.) Our minds wander from the garlic bed that still needs preparation and planting to the fiber studio and woodshop, it is exciting to imagine such diverse endeavors that fittingly complement our work here on the farm. The days are sunny and crisp, the nights cool and we welcomed autumn with a party. I admit to not always finding the time to honor the season’s shifts and I was so thankful for our great farm team for initiating our welcome to fall party. Warmed cider, apple cider donuts fried in our own farm rendered lard, a blazing fire: it all felt pretty perfect.
Welcome everyone to the fall extension, hands down our favorite part of the season. It will be a pleasure to share the bounty with each of you from now until the weekend before Thanksgiving!

fall week 1 in your basket:
bok choi
tat soi

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