The final week!
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
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
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.
We had our first hard frost this week. That means the end of some crops, such as peppers and basil. But many of our fall crops thrive on this cold. Which for our member means two more weeks of delicious vegetables.
Mike and Sarah at Thursday mornings wash-up. Our well water is a little on the cold side now, but at least it wasn't raining as it was on Tuesday. Here they are washing Bolero Carrots and Purple-Top Turnips.
Roasted Sweet Potato Fries
courtesy of Bon Appetit
Nonstick vegetable oil spray
1 1/2 pounds sweet potatoes, peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced
Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.
The leaves are changing and the mornings have a real chill to them now.Topsfield fair is beginning this weekend, everyone should feel like they can indulge guilt-free after eating so many vegetables this season.
Here's Michael with a crate of Bok Choi. The Asian greens are growing beautifully with this cool weather. If anyone has a favorite recipe in which they use Bok Choi, please post it to this site to help others enjoy this delicious green.
Cauliflower with Vindaloo Sauce
I love Indian food and always want to make it at home but creating the sauce is just too time consuming. The best commercial sauce I have found is Maya Kaimal Fresh Simmer Sauce. It's in the refrigerated section.
2 tbs olive oil
2 cloves garlic, sliced
2 green pepper, sliced thinly
1 head of cauliflower, chopped into florets
3 sweet potatoes, chopped with skin
1 can of chick peas, rinsed
1 container of Maya Kaimal Vindaloo
Sprig of cilantro or parsley
Heat the 2 tbs of Olive Oil in a large saute pan. And garlic, heat until fragrant. Add peppers, cauliflower, and sweet potatoes. I add a little water and let the veggies steam covered to soften them. About 5-10 minutes. Add can of chick peas. Pour over Vindaloo Sauce and cook at low heat until veggies are tender. Garnish with your favorite fresh herb. Accompany with white Basmati rice. And if you can find it there are some great frozen Naan products out there. Enjoy!