Notes From the Farm
We have gotten three light frosts now. Some of the zucchini, pepper and winter squash leaves got zapped. We are steadily harvesting and bringing some of the storage crops in while tending to the frost sensitive crops by covering what we can. Most of the winter squash has been harvested as well as the sweet white onions and green cabbage.
The late summer planting of frost tolerant crops are doing well. This week we have arugula, next week we hope for radishes. We often have more luck with these crops in the fall, with fewer flea beetles chewing up the leaves.
This Week’s Veggie Feast
Corn, Spaghetti Squash, Arugula, Garlic, Red Potatoes, Green Cabbage, Tomatoes
New This Week
Corn is versatile and can be added to soups, stews, pancakes, bread, soufflés, and casserole dishes. It can be sautéed, steamed, boiled, creamed, or grilled with great results. In addition to the traditional corn on the cob or succotash, sweet corn makes a grate addition to salsa. Grilled corn kernels (remove kernels with knife after corn has cooled), roasted peppers, red onion, garlic, black beans, cilantro and lime juice will make a delicious salsa that goes well with tacos and grilled pork or fish.
To prepare spaghetti squash, cut in half lengthwise and remove the seeds with a spoon. Bake or boil it until tender. You can also bake it whole, like you would a potato. Once squash is cooked, use a fork to rake out the stringy flesh (which is spaghetti like) all the way to the rind and serve.
Store squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator 1-2 weeks. Cut squash should be tightly wrapped in plastic wrap and refrigerated.
Arugula is a leafy green in the brassica family. The flavor is often described as “peppery.” Medical News Today has these suggestions for adding arugula into your diet:
- Add a handful of fresh arugula to an omelet or scramble.
- Throw a handful of arugula and blend into a fresh juice or smoothie.
- Sauté arugula in a small amount of extra virgin olive oil and season with freshly ground black pepper and freshly grated Parmesan cheese. Eat as a side dish or top a baked potato.
- Add arugula leaves to a wrap, sandwich, or flatbread.
This garlic is cured and can last for several months. It stores best in a cool, dry space.
Lasagna spaghetti squash boats
- 1 medium spaghetti squash, halved and seeds removed
- 2 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 tsp. dried oregano
- 1/2 c. baby spinach
- 1/2 cup ricotta (preferably whole milk)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3/4 lb. ground beef
- 16 oz. marinara sauce
- 1 1/2 tbsp. torn basil, plus more for garnish
- 1 1/2 c. shredded mozzarella
- Grated Parmesan, for garnish (optional)
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 1 tablespoon olive oil. Season with salt, pepper, and oregano. Place halves cut side down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between squash boats and toss gently with fork.
- While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, using a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes.
- Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes, then season with salt and pepper.
- Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.
- Garnish with more basil and sprinkle with Parmesan, if using.
Adapted from: Delish
Grilled Cabbage with Bacon
- ½ small shallot, chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 6 slices bacon, cooked, 1 tablespoon fat reserved
- ¼ cup olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1head green cabbage, cut into quarters
- Croutons (for serving)
- Whisk together shallot, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.
- Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15–18 minutes. Serve topped with vinaigrette and croutons.
Source: Bon Appetit