Week #20 (10/13 & 16)

This week your basket contains: summer squash, cucumbers, beets, sweet peppers, carrots, tomatoes, cherry tomatoes, Swiss chard, lettuce, BROCCOLI (full shares), sweet corn (half shares), and RAINBOW CARROTS.

THE PUMPKIN PICK UP PARTY IS THIS WEEKEND October 17th & 18th from 11:00 to 4:00. Come out to the farm and pick your jack-o-lantern, eat pizza (including pumpkin pie pizza!), press cider and have fun with other subscribers. Please bring a beverage and/or a pot luck dish to share.

Each fall, we grow a combination of red, purple and yellow carrots.  Not only are they pretty, they are also very tasty.  We like to roast them whole (or halved) either by themselves or on the side of a chicken.

For this dish, you can use the beet greens, the Swiss chard, or both together.


2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.

This sauce is an amazing topping for grilled chicken or lamb. You can even use it as a dip for pita bread.  It is also fantastic as a vegetarian sauce on Israeli couscous.


3 jalapenos, seeded and roughly chopped
1 tablespoon toasted ground caraway seeds
1 tablespoons toasted ground cumin seeds
4 cloves garlic
2 large roasted red pepper, peeled and seeded
1 tablespoon tomato sauce
1 tablespoon red wine vinegar
2 teaspoon smoked paprika
1 teaspoon unsweetened cocoa powder
1/2 cup extra virgin olive oil
Salt and black pepper

To prepare the sauce, place the jalapenos, caraway, cumin, garlic, red peppers, tomato sauce, vinegar, smoked paprika and cocoa powder in the bowl of a food processor and process until smooth. With the machine running slowly add the extra virgin olive oil. Season with salt and pepper.

This late season corn in half share baskets this week is best for cooking.  You can add it to a stir-fry, roast it for adding to salsa, or, as in this recipe, caramelize it to enhance its flavor.


2 cups fresh corn kernels

2 tablespoons olive oil

2 red bell peppers, chopped

1/2 cup chopped onion

1 garlic clove, chopped

1/4 cup chopped fresh cilantro

1/2 teaspoon chili powder

Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.