19 of 20

I know you already realize that I thrive in autumnal conditions. September is my birth month, maybe that explains my lifelong adoration for fall. this is just my favorite season, no doubt, always has been. Obviously when the wind blew away the heat and humidity and ushered in cool nights and crisp days last Tuesday, I led the family and crew in happiness. With renewed enthusiasm and optimum conditions, we had a busy week of transition. This is the final push on the farm, our busiest agricultural time. Mid to late September is the final deadline for having the farm in order for the cool weather seasons ahead. Diminishing daylight and freezing temperatures are not optimal growth times, so planting now ensures a solid start for the winter ahead. With that date looming and delightful out door conditions, we had a productive week. This past week and the coming few will see us planting the fields and high tunnels for fall and winter eating, continuing the weekly harvests of summer fruits, embarking on the larger harvests of storage foods, cover cropping as many areas as we can, and the ongoing daily tasks with the homestead, the pastures, and the livestock. Fall “to do ” lists are definitely different from summer’s, but really, we are still quite busy. As we eat with the seasons, we all notice our diet shifts as well, a return of the leafy greens defines our salads now: tat soi and arugula tossed with basil and parsley topped with the gorgeous red sweet peppers. The best of both seasons in a bowl. For me, it is always hard to believe we have gotten to this point, but 19 weeks have passed since we first tasted the spring salad, and now the main season will end next week! For those of you that have not yet let me know, please tell me by next week if you will join us for the extension. We will start the Fall season immediately following the main season on Saturday September 21st. If anyone new to the CSA has any questions about the fall season, please feel free to call or email if we don’t get a chance to chat at market. With that , wishing you all a great week ahead.

Cilantro Pesto

1 large bunch fresh Cilantro, washed and patted dry

1/2 cup {heaping} blanched, slivered Almonds

3 tablespoons Cotija Cheese {or Parmesan}

1 large Garlic Clove, smashed and peeled

1 teaspoon Kosher Salt

Juice of 1 Lime

1/2 cup Olive Oil

In a small skillet add the almonds and toast until golden and fragrant over medium heat. Remove to a clean dish to cool. In the bowl of your food processor add in a clove of garlic and the cooled, toasted almonds and pulse until coarsely chopped. Add in the tops of the two bunches of cilantro, the cotija cheese, salt and the juice of a medium sized lime. Pulse until coarsely ground. With the food processor running, slowly drizzle in the olive oil. Remove and refrigerate until ready to use. (perfect for pasta, grilled chicken and fish, or just on crispy bread. Pesto, from any herb, is super versatile.

Roasted Red Pepper Pesto

1 pound of red bell peppersOlive Oil2 whole garlic cloves2 tablespoon walnuts1/2 cup fresh basil1/4 cup Parmesan-Reggiano, grated1/4 teaspoon crushed red pepperSea salt

Preheat your oven to 400F. Place the red peppers on a baking sheet and sprinkle both of them with 1 tablespoon of olive oil. Transfer the peppers to a hot oven and roast for 1 hour, turning them over, using tongs, at the 30 minute mark. Remove from the oven and allow them to cool to room temperature, about 15 minutes. When the peppers are cool, using a knife, remove the seeds, white membrane inside and stem. Set aside. In a food processor, add the garlic cloves and walnuts; pulse until the mixture resembles a coarse meal. Next, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano, crushed red pepper and pulse until mixture is smooth-ish, about 1 minute. Salt to taste

week nineteen in your basket:

broccoli raab

arugula

cilantro

peppers

fruit choices

 

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One Response to 19 of 20

  1. annalgh says:

    YUM!! I can’t wait to try this!

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