I can't believe it's already here.....what a season. If you click on this link 2009 you can see pictures of each week's share. Looking at those pictures I can remember every week. The frustration in June when it wouldn't stop raining, feeling overwhelmed in July by squash and cucumbers, and the excitement of a beautiful eggplant crop in August paired with the sadness of losing all of our tomatoes to blight.

The perfect fall days were very needed after such unpredictable weather during the summer months. These past few weeks we've been putting things to bed and yesterday we planted next year's garlic. Thanks to everyone for all their support, the crew at First Light Farm feel proud to grow food for you.

Brussels Sprouts with Pancetta

Ingredients:

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 cup water

Directions:

Preheat oven to 450 degrees F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.