It has been another jam packed, fun filled, hard working, week on the farm. With the final push of summer fruit harvesting going on, this time of transition is a busy one in the kitchen. With a little bit of food preservation enthusiasm still left in me, combined with cool breezy temperatures making it east to spend time over a hot stove, my kitchen has seen non stop action: frozen quarts of salsa verde, tomato sauce, roasted red peppers, pesto. Stowed away jars of hill and hollow hot sauce. The winter stores are starting to look hefty and the wane of the summer fruits is feeling a bit less sad. When I cleared the decks of my days and my kitchen by mid week, I celebrated my 47th birthday on Thursday. Although I wasn’t quite able to have “nothing” to do but enjoy, I was thrilled to attend not one but two delightful gatherings with 3 different confections (shortbread, wild raspberry rosemary coffee cake, and sour cream coffee cake if you want to salivate). I was caffeinated by my delightful hosts and treated like a queen by my beloved family. Not sure if it could get any better than that. Paul and I have started a tradition of birthday projects and this year’s produced autumn’s gold: hand dyed yarn with the glorious blooming goldenrod that yielded fantastic results. While we still adore our farm blue, we decided to venture out and are so glad we did. If only I was a better knitter, I would see you next with a golden crown of wool. Wishing you all a great week ahead, I will miss seeing you all at market but will be back next week with more autumal cheer!
Stir-Fried Pac Choi with Cilantro and Roasted Peanuts
4 Tablespoons whole roasted peanuts1/8 teaspoon red pepper flakespinch of salt1 large or multiple small heads of pac choi2 Tablespoons peanut oil1 medium onion finely chopped4 teaspoons minced ginger2 Tablespoons soy sauce1 teaspoon cornstarch mixed in 3 Tablespoons water1 cup chopped cilantro
Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside.
Slice the stems off of pac choi, and cut them into ½ inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the other tablespoon oil until very hot then add the onion and ginger and stir-fry for about 1 minute. Add the pac choi stems and leaves and stir-fry until wilted and glossy. Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.
Kale, Chickpea and Tomato salad
2 15-ounce cans chickpeas, drained and rinsed (or about 3 1/2 cups cooked dried chickpeas)1 garlic clove, smashed1/4 cup lemon juice1 teaspoon salt1/4 cup olive oil8 cups chopped kale, loosely packed1/2 teaspoon fresh-ground black pepper4 small tomatoes, seeded and chopped
Place the chickpeas, garlic, 2 cups water, lemon juice, and 3/4 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the kale, pepper, and remaining salt, cook until kale is wilted and tender — about 6 minutes. Toss the drained beans, cooked kale, tomatoes and remaining olive oil together in a medium bowl. Serve warm or at room temperature.
Fall week 2 in your basket: