- Radicchio
- Onions
- Cilantro or thyme or parsley
- Broccoli
- Green peppers
- Hot peppers
- Green tomatoes ( recipe below!)
- Collards or cabbage or cauliflower (choose 1))
- Celeriac
The farm held up to the first real rainstorm. The atmospheric river passed us bye. We raced out yesterday in a break from the rain to harvest your radicchio and cauliflower. There is much to do to prepare for the first frost. We will be out at first light finishing the pepper harvest and gathering every last green tomato.
I am busy making holiday wreaths, the last of the fall wreaths, bird feeders and trying to get my ceramics glazed! Oh yeah planting bulbs and veggies in the hoop houses and outside all before Thanksgiving. Juvencio takes off for Honduras on 11/16 and will not return until 12/7 so he is racing to get as much done as he can before our little farm rests on it’s achievements so far. NO more time to write, time for action!
Remember to VOTE! Drop your ballots by 8 PM on November 8th, better yet do it today.
Democracy and the planet are at stake every time. We have 2 CSA members up for election this week! We wish all the best to Nathan Sosa and Lisa Reynolds. See me on instagram supporting our State Senator Janeen Sollman: https://www.instagram.com/reel/Ckdv0RXr9V-/
This variety can be bitter, soak in ice water bath and make plenty of tasty dressing, add your blue cheese and delish!!
Here is a recipe for a radicchio caesar:
Try this delicious spice cake:
Green tomato spice cake
Ingredients
4 cups chopped green tomatoes
1 tablespoon salt
½ cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup raisins
½ cup chopped walnuts
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand for 10 minutes. Place in a colander, rinse with cold water and drain.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
Cream butter and sugar. Add eggs and beat until creamy.
Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to the dry mixture; add dry ingredients to the creamed mixture. Dough will be very stiff. Mix well.
Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Pasta with Radicchio, gorgonzola and hazelnuts (or walnuts)
1 pound penne, cascareli, or other larger pasta
1 c. roughly chopped hazelnuts (or walnuts)
1/4 c EVOO
1 1/2 lbs radicchio cut into 1” ribbons
6 oz crumbled gorgonzola
1/2 c chopped italian parsley
Salt, pepper
grated parmesan for serving—optional
Bring a large pot of well salted water to a boil, add the pasta and cook per instructions until al dente. Drain, reserving 1 1/2 c of the pasta water
Heat a dry 12” skillet over medium heat and gently toast the nuts. Remove and set aside and wipe out pan
Heat the olive oil in the pan over medium heat. Add the radicchio and cook until it begins to wilt—about 4-5 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 c pasta water, stir well and simmer for a few minutes to make a sauce. Add the pasta to the skillet and toss, coating the pasta. Stir in the parsley and nuts, and toss again to combine. Serve with grated parmesan if desired.
GREEN TOMATO CHUTNEY
1 pound green tomatoes, chopped
½ medium white onion, chopped
½ cup golden raisins
1 cup brown sugar
½ teaspoon freshly grated ginger
¼ teaspoon ground allspice
⅛ teaspoon freshly ground black pepper
1 teaspoon salt
¾ cup apple cider vinegar
combine in a nonreactive pan and simmer 30 minutes or until thick.