news from the farm…
hello friends! i hope you had a good weekend and enjoyed the beautiful days it gave us. happy new moon today!
daikon radishes just out of the ground, and then washed and sliced open
(along with watermelon and red radishes). stunning!
in the share this week:
- in the share room:
- salad greens
- butternut squash
- braising greens (kale, chard, collards, mustard)
- mix & match:
- green tomatoes
- sweet potatoes,
*spuds and apples for sale in the farm store!
- pick your own:
recipes by mira
very lemony pasta
here’s a dish for those evenings when you want something cozy, delicious, and fast. this pasta is for lemon-lovers, make no mistake. the hot noodles soak up the juice and zest and mingle with the nutty parmesan to create the perfect balance of smooth tanginess. while this pasta can quite satisfyingly be eaten alone, it makes a beautiful foundation for a mountain of thinly sliced and marinated fennel and carrots, and sautéed onions and peppers.
*bring a large pot of well salted water to a boil, covered. when boiling, add 1 package of your favorite long noodle (spaghetti, linguine, fettuccine) and cook according to the instructions on the package
*wash 2 lemons. juice them both and zest one. set aside
*dice 2-4 large cloves of garlic. in a small skillet, sauté the garlic and a pinch of chili flakes in 1/4 cup of olive oil until just golden
*when the pasta is al dente, drain (reserving a little bit of the pasta water), return to the pot or a serving bowl and immediately pour on the lemon juice and zest and garlicky olive oil
*taste for lemon and salt. add more juice and/or zest if you like. if the pasta looks too dry, or you just like yours a little saucier, add a splash of the reserved cooking water. toss with 1/4 cup or more grated parmesan cheese
**marinated fennel with carrots**
*wash and remove the woody base and any tough outer leaves from 1 medium head of fennel
*using a mandolin or very sharp knife, shave the fennel into 1/8″ crescents, up to where the green stem begins to toughen
*wash and grate 1-2 medium size carrots
*in a small mixing bowl combine:
-1 tsp apple cider vinegar
-juice of half a lemon
-1 Tbs dijon mustard
-large pinch of salt or more to taste
-1 tsp maple syrup or honey
-2 Tbs olive oil or other mild tasting oil
*add the fennel and carrots to the marinade and let them marry for at least 20 minutes and up to an hour before serving, piled on top of your pasta and perhaps atop another mound of sautéed onions
ready to make kimchee!