news from the farm…
hey friends! this past week was a mix for us on the farm with some very muddy wet harvest mornings. so much rain continues to make our work difficult, but we are appreciating the cooler temperatures. nonetheless, we’ve got some beautiful greens growing in the field and root vegetables are plumping up nicely.
this is our final month of CSA pick-ups, which means that when we’re not harvesting, washing or packing, we’re putting the farm to bed for the season, field by field. this involves tilling in and planting cover crops to nourish the soil during the long winter months. it’s a satisfying feeling to cozy each field up, rather like tucking them in for a good rest after a long fruitful season.
if you haven’t already signed up for your november bulk share, this is your last chance! sign-ups are limited and close on october 6th, so get them in this week to ensure your bounty of fall produce. in the meantime, may you enjoy this especially lovely autumn light.
Ray and Pip making sure the greens are looking great
in the share this week
- in the share room:
- salad greens
- butternut squash
- braising greens (kale, chard, collards, mustard)
- mix & match:
- green tomatoes
- broccoli, cabbage
- sweet potatoes
- pick your own:
recipes by mira
caramelized roast cabbage
it’s hard to believe that something this delicious took me so long to discover. a few years ago a friend made us dinner and served this: meltingly tender, edges browned with caramelized sugars, salty sweet… cabbage. yes, cabbage. this modest vegetable is capable of remarkable things. when i made it for the first time and realized how absolutely simple it was to prepare, it became a true revelation. if you’ve never thought much of cabbage, or if you love it and need more ways to appreciate it, you must try this. you’ll thank yourself.
*preheat the oven to 400 degrees
*remove any dry or damaged outer leaves from a beautiful head of cabbage, quarter it, and remove the central core. if the cabbage is medium-large, cut each quarter in half lengthwise so you end up with 8 wedges, about 2″ across at their thickest point
*arrange the wedges on a sturdy baking sheet or roasting pan, drizzle generously with olive oil (or other favorite fat), and season generously with salt and fresh pepper
*roast for about an hour, until the wedges are fork tender through and through and the bottoms are browned
that’s it! succulently good.
i love it paired with juicy sausage, a saucy chicken dish, or lemony couscous with root vegetables, but you really can’t go wrong with any companion. enjoy!