Summer into fall
It’s September, and we say goodbye to some of the summer crops, such as summer squash, zucchini, cucumbers, cherry tomatoes, and melons. Eggplant, peppers and tomatoes still have a few more good weeks. The winter squash are starting to ripen, and Delicata squash is the first one.
Delicata is a 19th century heirloom variety that has recently become popular again, for good reason. It has a very thin skin which means no peeling! It’s edible, and that makes Delicata quick to prepare.
The older planting of basil is looking like it really needs to be harvested completely, so this is a good week to make some pesto.
This week’s wet weather has really impacted the tomato harvest. Hopefully we will get a stretch of warm, dry days for a few more good tomato harvests.
Potato & Squash harvest days
Due to wet weather we’ve postponed the potato harvest to Thursday next week. You’re welcome to come help, we will start at 9:00 and go to noon. Come anytime and stay as long as you like.
Maple Roasted Delicata Squash with Red Onion
2 Delicata squash, halved seeded and cut into 1/4 inch slices
1 large red onion, halved and cut into 1/2 inch rings
4 cloves garlic, peeled and smashed
3 fresh thyme sprigs
1/2 tsp red pepper flakes
3 tbsp extra virgin olive oil
2 tbsp maple syrup
kosher salt and freshly ground black pepper
Preheat oven to 425 degrees. Toss vegetables and herbs with oil and maple syrup, sprinkle generously with salt and pepper. Spread vegetables evenly onto a large rimmed baking sheet. Bake, tossing and rotating partway through cooking until tender and browned, 25-30 minutes.
recipe from epicurious.com
Ginger Bok Choi Soup with Ramen
1 tbsp olive oil
1/2 bunch scallions
2 cloves garlic, minced
2 tbsp fresh ginger, minced
2 cups vegetable or chicken broth
2 cups water
1 bok choi
4 oz ramen noodles (not the instant kind) or other kind
red pepper flakes
In a large pot, heat oil over medium low. Use the light green part of the scallions along with the garlic and ginger and cook just 2 or 3 minutes.
Pour in the broth and water, bring to a boil then simmer 5 minutes. Trim the base of the bok choi. Cut the stems and leaves into thin strips. Add noodles, and choi and cook 4-6 minutes.
Taste and add salt if needed. Top with chopped scallion greens, sesame seeds and red pepper flakes. I might add some tamari to this.
1 slice country style white bread
olive oil for frying
3/4 cup almonds, roasted
1/4 cup hazelnuts, roasted and
3 garlic cloves
1-2 tsp red chile flakes
4 paste tomatoes
1 tbsp parsley
salt and pepper
1 tsp sweet paprika
1 red bell pepper, roasted
1/4 cup sherry vinegar
1/2 cup plus 2 tbsp extra virgin
Fry the bread in a little olive oil until golden and crisp. When cool, grind with the nuts, garlic
and chile in a food processor. Add everything but vinegar and oil and process until smooth.
While running, gradually add vinegar then oil. Taste and make sure it has enough salt and
This sauce is great with warm chickpeas or large white beans or any grilled vegetable. Spread on garlic rubbed bread with sliced green olives and parsley for a delicious appetizer!
from Vegetarian Cooking for Everyone by Deborah Madison
"Monotony is the law of nature. Look at the monotonous manner in which the sun rises. The monotony of necessary occupations is exhilarating and life-giving."
- Mahatma Gandhi
Peppers or Eggplant
Cantaloupe or Watermelon
Lettuce or Bok Choi
Corn or Potatoes
Mints, Oregano, Sage, Thyme, Dill, Bronze Fennel, Summer Savory, Marjoram, Parsley, Cilantro, Borage, Basil, Lemongrass
Bachelors Buttons, Amaranth, Sunflowers, Black-Eyed Susans, Cleome, Zinnia, Pincushion