It has been a whirlwind of a week and honestly, I am not even sure where the days went since last I faced this screen for my weekly tale. I began the week by hosting a community dye event. I encouraged some fellow farmers and friends to give indigo growing a try. I had hopes of a gathering of fine folks sharing my dye studio, growing and picking their own indigo leaves and somehow sharing the exciting plant dyeing experience All of these things are more happened on Monday. Two young awesome women farmers from Nashville joined our farm team and two wonderful fiber loving neighbors for a day of indigo dyeing. We shared tales of fiber and farming and life, enjoyed a fine pot luck meal and the day ended with an amazing collection of fabric and fiber all dyed with a community dye vat. Indigo blue love all around. I was so happy to share the space and the experience. With each event hosted at the Hill and Hollow Farm Stay, we feel closer to reaching our goal of a diverse collection of opportunities to learn and grow together. Great.
The heat returned which I have to admit was kind of a bummer. We had a taste of the autumn that feels so close in the early days of the week but by today, harvest day, we were drenched by early morning and wondering when the humidity will bid us farewell for good! Speaking of farewells, we said good bye to Elyse on Thursday and honestly it was quite emotional. Her presence here was so perfectly timed and joyous, it was hard to see her go. Luckily a pair of delightful Floridians appeared in her wake and we have been really enjoying their company. We are one of their earliest stops on a cross country journey that will take them through parks and farms and canyons in the coming months. Again, feeling so grateful for the lovely people that are showing up here to work and smile with us as we bring this difficult summer to a close and look ahead to our favorite time: fall!

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon fennel seeds
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately

week seventeen in your basket:
summer squash
green tomatoes

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