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From the website, www.cooklocal.com, this easy recipe serves 4 (or 2 if you are really hungry!). You can readily add some pancetta or bulk sausage to the stuffing for a non-vegetarian meal. Cook the meat for at least 10 minutes at the start of the recipe, then proceed with garlic, beans, kale, etc., as noted. Just as yummy! (more…)
Hi Folks! A week after our frost event we are seeing the damage that was caused. It seems bit strange, but while the peppers and beans were not completely killed, we had damage to some crops that are usually quite hardy. Lettuce, which is much tougher than one might think, had quite a bit of tip burn, as did the chard. Even the broccoli and the kale have some white spots on the leaves — a sign of frost damage. (more…)
Hi Everyone! Today, in addition to harvesting for the Tuesday deliveries, we spent preparing for another cold night. This will be our first hard frost and will likely finish off most of the tender crops such as the peppers, eggplant, beans, and summer squash. We have covered as much as we were able, to try to keep them alive for a few more weeks. This will be a single cold night after which it will warm up again for a week or so. The sweet potato vines will certainly be killed and we can begin harvesting them in earnest. They will be featured in most, if not all, of the shares remaining in the season. (more…)
Commonly known in the United States as broccoli raab, it is truly a vegetable with many names around the world. A few of the many names are raab, rabe, rapa, rapine, rappi, rappone, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, or broccoli de rabe. (more…)
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)
Hello Folks, as I write we are receiving some much-needed rain; hurricane rain but without any damaging winds. This will be of great benefit to the greens and the fall brassicas which have been slowed down by the dearth of precipitation through most of September. We have some spinach that is sizing up and may be ready to begin harvesting next week. We also have a lot of broccoli planted which will be heading up through the rest of the season and cauliflower should be starting soon as well. (more…)
Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog. Baking broccoli at high heat is magical: the outsides get a beautiful crispiness to them, while the insides remain tender and delicious. Yields 4-6 servings. (more…)
Hello Everyone! So, you may have noticed I haven’t had much to say about the weather for the past few weeks; a deviation from the norm – since most of my updates begin with a weather report. I jokingly refer to it as griping about the weather, but it’s really meant to help the members understand what we are up against, and in what ways the weather affects our production. With the devastation caused by Harvey and then Irma and now Maria, it didn’t seem appropriate to utter a single word that might be construed as complaining. Besides, the frequent rain had ceased, and after a cool beginning September, the weather has warmed up nicely. (more…)
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
Hi Everyone! As we head into the fall we will be transitioning back into cool weather crops, but for now we are still abundant with summer veggies. Next week we will begin to have broccoli again and we will start to ship some of the winter squash in the shares. We have a nice crop of fall carrots coming along, but we will give them one more week to size up. We have salad turnips for everyone this week. They are great either raw or cooked and have beautiful greens. (more…)
