Butternut Squash Lasagna
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors. (more…)
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This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors. (more…)
Hello Everyone! The farm has really “greened up” nicely since it has started raining again. The oat and pea cover crop, which we had been waiting to plant, is up and already two inches tall. The fall brassicas are growing rapidly, as are the spinach, beets, carrots, and mustard crops we have planted for the fall. It’s going to be a good fall season, but for now we still have a bit of summer to enjoy. (more…)
Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine. Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather side for chicken, pork and duck. Serves 6. (more…)
Hello Folks, We received a little more that an inch of rain over several days last week. The heavy rain that was predicted never materialized here on the farm- it was mostly light rain and drizzle. In some ways this is good, because it gives the ground a chance to soak it up and not runoff. Unfortunately, two days of drizzle, followed by an overcast day make the perfect conditions for the fungal diseases which plague the tomatoes and cucurbits. We are currently on the second day of a similar scenario – light rain and little sunshine. We are, nevertheless, grateful for the precipitation. (more…)
Zucchini Potato Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. This recipe, found on the Olga’s Flavor Factory food blog, is quick to make and doesn’t require much planning or prep work in advance. Yields about 25 fritters. (more…)
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try! (more…)
From epicurious.com, here’s a take on a sandwich from a great little eatery in San Francisco called The Sentinel. It’s a BALT (basil, avocado, lettuce, and tomato) sandwich, with goat cheese slathered on it for some extra flavor. A delicious, healthy lunch! (more…)
Hello everyone, Happy Labor Day! It seems we will finally see some abatement from the prolonged dry spell. At this writing we are receiving light rain and more and heavier precipitation is predicted over the next 36 hours. Hopefully, we will be graced with the wet stuff with more regularity as we head into autumn. It also appears that the extreme heat may be mostly over for this season. Now we must hope that the first frost does not come to early and that it will not begin to rain too much! (more…)
If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. (more…)
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
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