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Hello Folks! We continue to be on the dry side – after four days of drizzle there was barely a quarter inch in the rain gauge. There is not much in the forecast either. At least the light rain was good for germinating seeds and a dry fall is better than a wet one. We will continue to move the overhead irrigation around for now.
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.
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.
My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement.
If you’ve signed up for Farmer John’s egg share, you’ll definitely want to try this Pepper Egg-in-a-Hole recipe found on delish.com. It’s the breakfast version of stuffed peppers, made with bacon, eggs, and cheese. Serves 4.
Hi All! The weather has certainly been beautiful lately – plenty of sunshine and mild temperatures. The only issue for us here on the farm is that there has been no rain now for nearly two weeks. Several predicted rain events never materialized and the best chance for precipitation this week are several days offering a fifty percent chance. We are busy moving the sprinklers around the fields to germinate seeds and keep the crops growing, but some help from Mother Nature would be greatly appreciated.
Although considered a winter squash, acorn squash actually belongs to the same species as all “summer” squashes (such as zucchini and yellow squash). The most common variety is dark green in color, but newer varieties can be yellow, white, even variegated. As the name suggests, its shape resembles that of an acorn. It is a good candidate for winter storage, keeping several months in a cool dry location. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks.
Acorn squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread. A great soup for stormy days. Or for Thanksgiving. Makes about 24 cups of soup.
Here’s a simple recipe submitted by a CSA member that cooks up quickly. It’s packed with big flavors that pair well with any type of bean. Serves 4.
An easy pickling recipe, not for die-hard canners, but more for the “refrigerator” kind of pickling. It takes a few minutes to make and you can relish eating them in about 3 days.