This week your basket contains:  tomatoes or cauliflower or broccoli, zucchini, cucumber, sweet peppers, carrots, red onions, spinach, CHINESE CABBAGE, and FLORENCE FENNEL

PEAR UPDATE: We will be getting all the pears ordered by Monday evening on Wednesday.  You can either pick up your pears   during our  Pumpkin Pick Up Weekend or we will deliver them to you next Tuesday (10/24).  OUR NEXT PEAR DELIVERY WILL BE WITH THE LAST  BASKET BEFORE THANKSGIVING.  At that time we will also have the PEAR SAMPLE BOXES, which Jen will put together.  WE WILL HAVE A SAMPLE OF THE SAMPLE BOXES at our Pumpkin Weekend for you to check out.  Jen will have new varieties coming on and we will keep you updated on availability. The cost is  2 lbs $4: 4 lbs $7.50 25 lbs $30.  As always, please email to order and we will deliver them with your veggies when they are available.

THIS WEEKEND IS TIME OUR PUMPKIN PICK UP WEEKEND for you to choose your carving pumpkin (included as part of your subscription)!  As always, there will be a potluck lunch, wood-fired pizzas (including the ever-popular pumpkin pie pizza!), farm tours, gleaning opportunities as well as cider pressing and the “Guess the weight & win the pumpkin” contest.  There will also be gourds, odd squash, and corn stalks for decorating your home for Halloween.  We hope to see you October 21^st & 22^nd from 11:00 to 3:00 for what we consider to be the most fun weekend of our year.

THANKSGIVING is right around the corner.  In addition to being the next pear delivery week, we will be giving you a 2-week basket on November 21^st.  We will skip delivery on Nov. 28^th, and be back to normal delivery on Dec. 5^th.  Please let us know if you have any questions or concerns.

Chinese cabbage (also known as Napa cabbage) is a wonderful green.  It is the traditional style of cabbage used in spring rolls and eggrolls.  Its substantial stems are similar to bok choy while the leaf is similar to European cabbage.  When we get our first Chinese cabbage the recipe below is the first one I think of!

SAUTÉED CHINESE CABBAGE WITH BLUE CHEESE, WALNUTS AND APPLES

4 cups thinly sliced Chinese cabbage

1 med. onion, diced

1 clove garlic

1 tart green apple

8 oz. ripe blue cheese

1 cup chopped walnuts

2 Tbs.  walnut or olive oil.

Salt

If you choose to use walnut oil, be aware that it will scorch more readily than other oils.   In a large skillet sauté the onion in the oil until translucent.  Add the garlic and cook 2-3 minutes more. Add the chopped Chinese cabbage and salt.  Sauté  4-5 minutes or until the cabbage wilts.  Add the walnuts, cook 1-2 minutes more.  Remove to serving dish, top with chopped apple and crumbled blue cheese and serve warm.

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.

SILKY AND SPICY MOROCCAN SAUCE

3 jalapenos,

1 tablespoon toasted ground caraway
1 tablespoons toasted ground cumin
4 cloves garlic
2 roasted red pepper, 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.