Transition best describes the week on the farm, with the somewhat weepy departure of our extended family and the joyous return of danielle, the farm settled back in to perhaps a couple of days of “normal”. With wind blowing in moisture as well as cooler temperatures, the hollow also shifted from what was becoming a little too dry for our taste to a cool, moist, lovely environment in which to imagine, and prepare for, the fall season which lies ahead. We sowed flats of lettuce and kale, chard and mustard, all with the excited hope that cool nights and crisp air will be here soon to welcome back the greens we all love so much. In the meantime, the potatoes were dug in the early week’s hot days. yes, yahoo for the return of the spud. We haven’t grown potatoes for quite a few years for many reasons but are quite thrilled this year to have a few around to eat and share with you all. couple that with these amazing sweet onions and fresh celery, how many hill and hollow potato salads are going to be made this week? With the bounty and diversity the gardens are providing these days, our meals and our lives are really pretty awesome. Of course, I am wishing the same for each and every one of you!
Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don’t cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
Edamame and Pasta with Feta
4 ounces uncooked whole-grain penne or rotini pasta
8 ounces fresh edamame
1½ cups sweet grape tomatoes, quartered
16 pitted kalamata olives, coarsely chopped
2 tablespoons chopped fresh basil leaves
½ teaspoon dried rosemary leaves, crumbled (optional)
1 medium clove of garlic, minced
1/8 teaspoon dried red pepper flakes (optional)
1 medium lemon, halved (optional)
2 ounces crumbled feta
Cook pasta according to package directions, omitting any salt or fats and adding the edamame during the last two minutes of cooking time. In a small bowl, combine tomatoes, olives, basil, rosemary, garlic and pepper flakes. Toss to
blend and set aside. Drain pasta and edamame in a colander, place on serving platter or in pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center.
Tomato, Sweet Onion, and Celery Salad from martha stewart, not sure if any of you know just how much we love martha
2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick
1 sweet onion sliced crosswise 1/8 inch thick
3 celery stalks with leaves, thinly sliced crosswise
2 tablespoons thinly sliced fresh basil
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside. In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.
week twelve in your basket: