This is transition time on the farm, with huge amounts of planting for the fall happening each week. The fall cabbage, kale, chard, and collard greens are growing away, along with the first of the fall head lettuce. This week, we put in the first of the fall radishes, baby kale, and turnips and plantings of these will continue in the coming weeks. Meanwhile, many of the summer veggies are at their peak of production and, with this in mind, I wanted to share some of our favorite recipes that make use of these summer favorites and some of our other available crops. Check out the recipes and our full harvest list below.
Farmers Katie & Mike
This week at the market:
- Tomatoes
- Cherry tomatoes
- Arugula
- String beans
- Eggplant
- Cucumbers
- Onions
- Garlic
- Kale
- Carrots
- Potatoes
- Summer salad mix
- Peppers
- Flower bouquets
Creamy Pumpkin Marinara
(from cookieandkate.com)
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INGREDIENTS
2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon salt, divided
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried tarragon
- ¼ teaspoon ground cinnamon
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 to 2 tablespoons butter
- 1 to 2 teaspoons balsamic vinegar
- Freshly ground black pepper
- Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)
INSTRUCTIONS
- 1. Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion, bell pepper and ¼ teaspoon of the salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.
- 2. Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
- 3. Carefully transfer the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.
- 4. Season generously with freshly ground black pepper and additional salt (about another ¼ teaspoon salt). For a more luxurious sauce, add another tablespoon of butter, or for more tangy complexity, add another teaspoon of vinegar. Blend to combine.
- 5. Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.
Rigatoni with Eggplant Puree
(from Smittenkitchen.com)
INGREDIENTS
- 1 medium eggplant, cut into 1-inch cubes
- 1 pint (2 cups) cherry tomatoes
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 pound dried rigatoni pasta
- 1/4 cup torn fresh mint or basil leaves, plus a couple extra, slivered, to finish
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan
- 1/4 cup toasted pine nuts
INSTRUCTIONS
- 1. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat.
2. In a large bowl combine the eggplant, cherry tomatoes, garlic, 3 tablespoons olive oil, salt, pepper, and red pepper flakes (to taste). Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but a full minute shy of done, about 8 to 10 minutes. Drain pasta but reserve a cups or so of the cooking water.
4. Transfer the roasted vegetables — I use the parchment paper as a sling — to a food processor or blender. Add the torn mint or basil leaves and additional 3 tablespoons olive oil. Blend until almost smooth.
5. Return the pasta to the cooking pot, pour sauce over it and a splash (about 1/3 cup) of cooking water and cook together, tossing so that the pasta is evenly coated, over medium-high heat for 1 to 2 minutes. Add more pasta cooking water, one ladleful at a time, as needed, if needed to loosen the sauce.
6. Transfer pasta and sauce to a serving bowl; garnish with extra herbs, pine nuts and parmesan or ricotta salata, and serve.
Comments
Barbara Grogan
August 15, 2019Good luck with the transition—I know how hard you work each day, and your extraordinary foods are the result. Really appreciate these recipes and will try the marinara this weekend with my purple striped eggplant. Have enjoyed the delicious tomatoes and other goods this week!
lynn brownell
August 15, 2019Thanks for the recipes. I bet you could use some of your tomatoes instead of canned for that sauce.
Sounds really good to use pumpkin. So sad we’re missing those peak summer veggies but glad
we’ll be back for the baby kale! Good luck w/both mkts this week.