This week your basket contains: zucchini, cucumbers (full shares), tomatoes, cherry tomatoes, RAINBOW CARROTS, potatoes, eggplant, Florence fennel, onions, and lettuce.
LAST WEEK SOMEONE LEFT A CASH PAYMENT IN AN ENVELOPE IN THEIR BASKET WITHOUT PUTTING THEIR NAME ON IT. PLEASE LET ME KNOW IF IT WAS YOU SO I CAN PROPERLY CREDIT YOUR ACCOUNT.
PUMPKIN PICK UP WEEKEND this year will be October 20th & 21st. This is the time we set aside for you all to come out to the farm, choose a carving pumpkin (and gourds and odd squash) and enjoy the farm. We will have farm tours, apple cider pressing, and a pot luck lunch that includes pizza from our wood-fired oven. I will, of course, be making pumpkin pie pizza, which is amazing (if I do say so myself). Make plans now to come out one of those days anytime from 11:00 to 4:00.
Amana Ranch, the farm we have been getting eggs from this year, also sells pastured chickens and turkeys. They would like to offer you the opportunity to purchase frozen chickens. We’ve tried them and the chicken was tender and juicy and very flavorful. While we are not able to deliver them with your veggies, you can pick them up at their farm near Cornelius, at a pick-up location in Portland, or if there is sufficient interest, we can have a pick up at our farm. This latter option could work very well for Thanksgiving turkeys. Please check out their web site for details and ordering (amanaranch.com).
With the weather turning to fall, these two fennel recipes stood out as timely and tasty.
LINGUINE WITH FENNEL AND TUNA
1 lb. linguine
2 medium fennel bulbs
3 Tbs. olive oil
3 Tbs. fresh lemon juice
2 Tbs. capers
2 6-oz. cans solid light tuna
salt and pepper
Cook the pasta according to package instructions. Drain and return to pot; reserve ½ cup pasta water. Trim the fennel bulbs, reserving ¼ chopped fronds. Quarter, core and thinly slice bulbs crosswise; cook in 1 Tbs. of the olive oil in a skillet over medium high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, 2 Tbs. of the olive oil, and the reserved pasta water. Season with salt and pepper. Flake in the tuna. Gently toss. Serves 4-6. From Everyday Food October 2003.
ZUPPA DI CECI E FINOCCHIO ALLA SARDA
(Sardinian Chickpea and Fennel Soup)
2 1/2 cups chickpeas
3 Tbsp. extra virgin olive oil
1 onion, chopped
1 large clove garlic, chopped
1 large bulb fennel
2 Tbsp. plus 1 tsp. chopped parsley
3 Tbsp. minced fennel leaves
1 large potato, diced
2 cups peeled, seeded tomatoes
1/4 cup grated pecorino or Parmesan cheese
1 tbsp. salt
1/4 tsp. freshly ground black pepper
6 cups boiling water
1 cup tubular pasta
Rinse the chickpeas in cold water and drain. Trim the fennel, halve it, and slice thinly cross wise. Chop tomatoes. In a soup kettle over low heat, warm the oil. Add the onion, garlic, and the 2 tbsp. of parsley; cover and cook gently, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Remove the cover, add the fennel bulb and leaves and the potato and sauté for an additional 10 minutes. Add tomatoes, salt and pepper, and then the chickpeas and boiling water. Stir well, cover, and cook for 10 minutes over medium heat. Add the pasta and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender. Correct for salt and pepper. Remove from heat and stir in the 1 tsp. parsley and the 1/4 cup cheese. (From The Vegetarian Table: Italy).
We love the look of the rainbow carrots. While we still have plenty of the variety we have been giving recently, the rainbow carrots are at their best right now and we wanted to share them with you at their peak. Enjoy!