It is a cool, cloudy September Friday and we have completed the week’s harvest. The past days have truly marked the transition from summer to fall on the farm. we have spent the days turning so many of our garden beds over from those summer fruits to the fall greens. Ripping out a fruiting eggplant or pepper plant is no easy task, often we hang on to those tastes for as long as possible, too long even, for it is now that space must be filled with kale and cabbage, chard and lettuce. We pulled out the last of the tomato plants also, equally challenging, as the tomato has been the staple of my diet and daily work for weeks now. Our simplest and most favorite summer fare is definitely tomato chunks, sweet onion slices, olive oil, basil, and freshly crumbled feta cheese. It is hard to find an easier more delicious treat, but of course, the season comes to an end and that too is lovely. I will eat the final tomato salad today, to celebrate this 19th harvest of the season complete. Friends, don’t mourn, it has been a long and great tomato season and now we can officially start to look forward to our next one! The timing of the appearance of sweet watermelon does indeed ease the transition, don’t you think? Next week is the final week of the 2014 main season. Please let me know, if you have not already, if you plan to participate in our fall extension. We will continue delivering to the Farmers Market through November and would love to have anyone interested keep on eating with us! Cost for the half share is $200, the not quite full share is $300 the full share is $400 and the family share is $500. The air is cool and dry, the forecast indicates shiny mild days and cool nights for the foreseeable future. I hope you all enjoy the ushering in of the fall season as much as we will. We certainly have a few huge projects left on the farm, but things are just about so slow down, ever so slightly, and cool off. Ahhhh. Have a wonderful week friends, and please let me know in person, via email at hhcsa@scrtc.com or phone at 270-432-0567 if you will be joining us for the fall extension.

week nineteen in your basket:
sweet and hot peppers
Watermelon and Arugula Salad
6 cups diced watermelon, remove as many seeds as possible
1/2 small red onion, thinly sliced
1 cup crumbled feta cheese
1/2 cup toasted sunflower seeds
6 tablespoons prepared balsamic dressing
5 cups lightly packed arugula
Cracked black pepper to taste
In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and
toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.

Roasted Red Pepper Pesto
1 pound of red bell peppers
Olive Oil
2 whole garlic cloves
2 tablespoon walnuts
1/2 cup fresh basil
1/4 cup Parmesan-Reggiano, grated
1/4 teaspoon crushed red pepper
Sea 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

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