Week 17

It was a big week for the farm and for us personally.  Last Wednesday we happily became the owners of 9.5 acres, a house and a random assortment of outbuildings in the South Bay area.  The land and the house need some love and we have an almost overwhelming amount of short and long term goals.  We will continue to lease land in the three spots we do now but will also start the process of of planning what to do with the new land.  It means early dinners and sleeping in on Sundays will have to wait a little longer but it will be worth it.  We are very excited.

The 10 day weather is predicting more sunshine but the tomatoes don't care.  They are throwing in the towel. The cherry tomatoes still look decent and we have those for you today one last time.  We were determined to have lots of cauliflower this fall and I really hope next week is the week it starts picking hard and we can include it in your boxes.  It is in the same family as broccoli and cabbage but it always proves to be more of a challenge.

Let the squash games began - delicata next week.

We hope you have a fun week of cooking.

Acorn Squash
Carrots
Red Chipollini Onions
Head Lettuce
Garlic
Broccoli
Tuscan Kale -   We grow a different kale for spring and summer because it grows well for us and I like the flavor.   The Tuscan is a bit fussier but is beautiful and really delicious.  It is a trendy kale but most of the praise it receives is warranted.  When it is at its best no other kale compares.  Plus, it is a fantastic color.  Like all kale it is high in vitamins K, A and C and full of cancer fighting goodness.
Sungold Tomatos
Eggplant - Large Only
Rosemary

Cipollini Onion Recipe

This recipe is adapted from one that appeared in Cooking Light.  I will include a link to the original.  The original takes more time but it makes beautiful side dish.  My adaptation keeps the flavors but is much quicker and has a lot more sauce.  We usually have them with mashed potatoes or root vegetables and grilled steak.  They have an addictive savory flavor.

1 pound chipollini onions - peeled and halved or quartered depending on size
2 Tbs Olive Oil
1/2 Cup Dry Red Wine
1/4 Cup Tamari or Soy Sauce
2 Tbs Balsamic Vinegar
1 Small Sprig of Rosemary
1 Tbs Honey

Heat oil in a skillet over medium heat.  Add onions and stir occasionally until they soften and brown a little.  Add everything else and simmer, stirring occasionally until the onions soften completely.  Remove lid and let the liquid evaporate a little.  Remove rosemary and serve warm.   Original Recipe