- Radicchio
- Lettuce
- Escarole
- Potatoes
- Fennel
- Radishes
- Broccoli, Cabbage or cauliflower
- Green peppers
- Tomatoes or cherry tomatoes
- Basil or parsley
- Leeks
- Zucchini or cucumbers(we will see how many we find out there)
- Choose a decorative gourd for your fall display!
This is the week of salads! We have so many salad greens all at once. We have tender escarole that is a cousin of radicchio so with a bitter bite requiring a nice dressing or to be put in stew or soup. We have more delicious radicchio (remember to soak in ice water and emphasis on the dressing) and we have lettuce for the first time in ages. This lettuce comes from a bed I just planted in my flower garden because I had the space and it did quite well. Red and green butterhead. Clean it well as the slugs love lettuce. If you can’t figure out what to do with fennel just slice it and eat it raw in the salad. I just munched the leftovers as whole bulbs as I worked on wreath making.
We are nearing the end of tomatoes, peppers, eggplant, cucumbers and zucchini, they hate the cool nights and we may get frost this week. Enjoy them while you can savor summer a few minutes longer. We will likely see the end of basil as well, so make that pesto you have been putting off. We put it in the freezer and add it to tomato sauce, sandwiches and pasta.
We managed to get the cover crop in the ground yesterday. While I was at the farmers market, Juvencio tilled the ground that we could spare. When I got home Luna and Kody helped me measure the parcels and I weighed out the seed for each test plot. I then raced out to seed before the rain. Juve borrowed the neighbors tractor and covered the seed, fingers crossed for a good thick crop to provide nutrients to our spring and summer crops in 2022. We still have a plot to plant for the zero immobilization trial but we have to harvest our pumpkins first. We checked out the patch last weekend and they were still all green and seemed perfectly happy to stay that way. I know they will have to turn orange someday, hopefully before Halloween.
We have our pizza offering today. Luna helped me prep last night. We filled the available time slots and I suspect there were many of you who missed out. We will see how it goes this time and if successful we will see what we can offer later in the fall.
Here are many recipes curated by Sue Kass for you to enjoy this week:
You should have taken the parsley, Here is what to do with parsley:
Gremolata
1 bunch parsley, roughly chopped
2 cloves garlic, minced
zest of 2 lemons, 2 oranges, and 2 grapefruit (I used limes)
2 Tbs EVOO
salt, fresh ground pepper
Radicchio and Gremolata Pizza
32 oz pizza dough divided into 4 equal portions
1 bunch parsley, roughly chopped
2 cloves of garlic, minced
zest of 2 lemons
zest of 2 oranges
zest of 2 grapefruit
2 Tbs olive oil + more for drizzling
salt/pepper
2 heads radicchio, cored and cut into 1/4” strips
8 oz shredded mozzarella
2 oz grated parmesan
An hour before baking, heat oven with a baking stone set on its floor to its highest temp.
Mix the parsley, garlic, citrus and 2 Tbs oil. Add salt + pepper to taste, allow to sit for at least 30 minutes and up to 2 hours.
On a floured surface pull one ball into a disc and then flatten until about 12” across, 1/8” thick in center and 1/4” thick at edge
Gently drag the dough onto a floured pizza peel. Scattered w/1/4 of the grated cheese, 1/4 of the mozzarella, and last, 1/4 of the radicchio. Sprinkle w/olive oil and a pinch of salt. Slide onto pizza stone and bake 6-8 minutes until crust is puffy and radicchio is wilted and charred. Let rest for a minute or so before spooning 1/4 of the gremolata over it, slicing and serving. Repeat with remaining portions.
Radicchio Risotto
What to do with those last few zucchini – Stanley Tucci’s favorite pasta dish:
Simple potato and radicchio salad:
Pasta, Chick Pea and Escarole Stew: