Week 13 and 14
After the difficult early summer season, its been nice to have such beautiful days in which to enjoy fall work. Almost all of the winter squash has been clipped and brought into the barn. The yield was decent considering the weather they had to survive through early on in their life, but we did lose almost half of our crop to pests and disease early on.
The broccoli looks beautiful and is holding well with these cold nights. The recipe below is my Dad's favorite dinner to prepare and I make sure to swing by when this meal is served.
Penne with Broccoli and Sausage
1/2 Cup of Olive Oil
4 Cloves of Garlic(sliced)
1 Big head of Broccoli
4 tbs of Fennel Seeds(a key ingredient)
1 Lb of penne
1/2 Cup of Freshly Grated Parmesan
Boil a large pot of water for the pasta. Saute the garlic in half the olive oil, until browned. Remove the garlic and set aside. Place sausages in garlic oil and brown then turn heat down a little to cook through. Once pasta water is boiling throw pasta in the pot, and over this same pot steam the broccoli in a colander. While sausage is cooking break it up a bit with a wooden spoon so that there are little pieces as well as big pieces. Add steamed broccoli to sausage, drain pasta and add it to sausage and broccoli. Place into bowl and toss with fennel seed and top with fresh parmesan. Serve with a good crusty bread and a glass of red wine. Enjoy!
Distribution of winter squash has begun. That is the real sign of fall. For the next few weeks you will receive a different variety of squash each week. Some familiar(such as butternut and acorn) and some that may be new(sunshine and bon bon), so be sure to refer to our squash page to get all the details on each one.
Broccoli and Cauliflower has been trickling in, but we should have plenty of it soon. And the carrots continue to be great. Hope everyone is enjoying the harvest.
Click this link for a delicious squash risotto.
It's been so nice these past few days to have such beautiful weather down at the farm. We are so grateful for all this sunshine. This week we harvested the last of our potatoes but we still have sweet potatoes on the way. We are hoping to bring more tomatoes to you soon as the greenhouse plants are looking very healthy.
I want to say thanks to both Brian and Thom for all their help this season. Both have headed back to college and we will certainly miss them.
It's hardly neccessary to eat a watermelon any other way than out in the backyard in the sunshine but I thought this recipe sounded good. Our watermelon are a little small this season but certainly still delicious.
Watermelon, Tomato, and Feta Salad
Courtesy of cookthink
1 pound watermelon pieces
2 large heirloom tomatoes, cut into wedges
4 ounces feta, crumbled
8 basil leaves, torn
1 tablespoon olive oil
prep: 5 minutes
total: 10 minutes
1. Cut the watermelon into bite-size pieces. Cut the tomatoes into wedges. Combine in a bowl or arrange on a platter.
2. Crumble the feta over the watermelon and tomato mixture, add the torn basil and drizzle with the olive oil.
3. Season to taste with sea salt.