Week 15 CSA Newsletter, 2019

Week 15  |  September 29 – October 5, 2019    |    “A” Week

We are on week 15 of 18 this week. So we are coming to the home stretch!

IN YOUR VEGGIE BOX THIS WEEK:

RAINBOW CARROTS ~ from our partner organic farm Wayward Seed Farm. Take the green tops off and store the roots in a veggie bag in the fridge for up to 8 weeks.

GREEN BELL PEPPERS (2) ~ Store these in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!

YELLOW SWEET PEPPER ~ Store these in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!

MINI SWEET SNACK SIZE PEPPERS (1 pint) ~ Store this in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze! These are great snacking peppers for kid lunches.

SMALL ONIONS (1 quart) ~ store these on your counter or in a cool, dark place – preferably not next to the potatoes.

DELICATA WINTER SQUASH ~ Store these in a cool dark place like your cupboard. These have not been curing as well as we’d hoped, so I’d try to eat them in the next 2 weeks. Roast them in halves. Try cooking them whole in the microwave. Or cut the skin off and chop into chunks and boil. Try them with stuffed rice/pepper/sausage

CHERRY TOMATOES (2 pints) ~ store these in your fridge to keep them lasting longer. Before use, I like to bring them to room temperature.

KALE ~ Are you sick of this green yet? Freeze it! Blanch the leaves in boiling salted water for 2 minutes. Then dunk the wilted leaves into an ice bath for 2 minutes. Drain and freeze in ice cube trays or chunks. Add later to chili, spaghetti sauce, omelettes or frittatas, pasta dishes. Otherwise store this green in a Debbie Meyer green bag in your fridge and use within a week.

CILANTRO ~ this herb is very delicate and sensitive to heat. So store it either in Mason Jar filled with an inch of water like a flower, or wrapped in a paper towel and then put inside a Ziplock bag in the fridge. Use within 5 days.

ROMA TOMATOES (Extras) ~ store these on your counter top for best flavor.

GLOBE TOMATOES (extras) ~ store these on your counter top for best flavor.

HEIRLOOM TOMATOES (extras) ~ store these on your counter top for best flavor.

EGGPLANT (extras) ~ These purple beauties will be on the extras table since not everyone likes these! There should be enough for those of you who like them! Store this in the fridge in a plastic bag. Peel the skin off before eating.

JALAPENOS (extras) ~ Store this in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!

Chef Chris Nixon from Element 112 poses with Farmer Kurt during our Chef Tasting dinner this Friday night.

 FRUIT SHARE

(runs through Week 16 of the CSA)

CANARY MELON ~ These are coming from our parents at Bench Farms. Store these in the fridge once you cut them open. This will be the final melon of the season.

PIXIE CRUNCH APPLES ~ a red apple that has quite the reputation at Quarry Hill. I think you’re going to love it.

BOSC PEARS ~ These have a darker brown skin. From Quarry Hill Orchard. If you get them and they’re still hard as a rock, leave them on your counter until they soften a bit. Then store this in the fridge.

MADDIE & BELLA COFFEE:  “Before the Dawn” dark roast — original artwork on label designed by Artist Chelsea Kopfman

CHEESE SHARE: Black Garlic chevre, Flat Rock Abondannce, and Lake Erie Wabash (Canal Junction)

WEBER RANCH EGGS FINAL WEEK FOR SOME OF YOU: It’s “A” week! Remember, because we doubled up on eggs a few weeks ago to catch up on our over-supply — we will be ending the egg share earlier than the rest of the CSA season. A members — THIS IS YOUR LAST WEEK OF EGGS. B members, next week will be your last week of eggs. Weekly egg share members keep getting eggs these next 2 weeks too obviously, but get their final egg on Week 17.

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KURT’S FIELD NOTES ~ WEEK 15

Hey everyone!

We are hitting the home stretch… week 15! Are you keeping track? We have an 18 week CSA, so that means we’re about to hit the section known as “the fall crops.” Sweet potatoes, winter squashes, broccoli, tomatillos…

Although the tomatoes are still going strong. So much so that I’m going to open a U-PICK Tomato for next Sunday October 6, to try and glean the fields. You are welcome to come out and pick a hamper or two. You’ll be charged by the pound — CSA members get a discount. Come between 2-4 PM, and one of us will be standing by.

We’ve pulled all the plastic mulch off the onions and winter squash. I hired a special crew to knock that out for me in a day. The honeynut winter squashes are sitting out in the field — drying/curing. I’ve been working the ground on my dad’s place too. I planted cover crops so we can get some soil health building again — that was on my “have-to-do” list. The last of my onions will be sorted and stored for long-term storage this week. Yuriana has been pulling out old plants and cleaning up the weedy beds to make room for winter plantings. I’ve got spinach and bok choy transplants just about ready to plant soon too.

The rest of the crew has a regular rhythm each day of pre-harvesting for the CSA boxes or restaurant accounts. The rest of the time they are picking tomatoes. We’ve got a LOT of tomatoes — way more than the CSA needed, LOL. I guess I went a little crazy when I planted? I send hampers of them back to Mom’s place too so she can help sell them at her farm stand.

Guess what these are?… Spinach transplants!!

This Friday we drove out past Findlay to meet up with Scott, Jenny, and Kevin Knueven from Knueven Creamery. They gave us a tour of their herd and the creamery. Right now they specialize in whole milk and ice cream. And they plan to add on butter and cream in the months ahead. We’ve been wanting to work with them for some time now, and our whole purpose in meeting with them was to see if we could add their milk into our CSA line-up next year. Their milk is fantastic, and we’ve been watching their slow but steady climb into the farmer’s market food scene.

The Knuevens have been local dairy farmers for 4 generations. Each sibling has a part in the business, and you can see the care they give to the product from how they treat the land, to how they serve their cows, to how they produce their milk. It’s TOP quality, done right, no shortcuts, with a personalized attention to detail like true craftsmen.  We are very selective about the kinds of brands we invite into our CSA, because we know you value not just the taste and quality, but also the integrity and story behind the food. Knueven’s got both. I’ll let Corinna give you the details about the new milk share below, but we are excited to invite them into the SLFarms family of farms. I’ll be giving you a chance to meet them on the last week of our CSA this year at your pickup site.

This weekend was the first of 2 private Chef Tastings on the farm, by Chef Nixon from Element 112. I was pretty physically exhausted about 30 minutes before that dinner began, and wasn’t sure I’d be able to make it. But I got a beer in me, and I soon perked right up. Chris wowed us all with his usual style, and even though it rained cats and dogs for a part of the dinner, I refused to let it steal the show. I had great conversations at the dinner table with Sam Nelson and my buddy Jon. It’s always hard to describe Nixon’s food, because the way he prepares it is so very unique. But I really like the beet chip appetizer, the halibut, and the tomato-mozzarella concoction he cooked up. Corinna liked the squash bisque with pears and pickled celery.

The paw-paws should be ready to harvest soon. We’ll be foraging for those next week with the kids in our secret location nearby.

We’ll be asking you all to tell us your intentions for next season here soon. I just want you to know how thankful I am EVERY day for all of the names and faces who help me do what I love. So when you give us the ‘thumbs-up’ and sign up early for next year, man it’s like a shot in the arm for us. So stay tuned… Corinna will be letting you know all the details for next season in the week 16 newsletter.

1. ANNOUNCING: Tomato U-Pick at our farm is Sunday, October 6th from 2-4 PM. Romas and Globes available. Come out and pick a hamper or two. Priced by the pound. Slight discounted rate compared to store order price.
2. The Flashlight Pumpkin Hunt and Campfire Farm Day is coming THIS SATURDAY! PLEASE RSVP below if you’re coming. October 5th is the big day from 8-9:15 PM. This is a really kid-friendly event. We hide 12 winter squashes around our garden (outside the house), and they’re marked with a reflective tape. Kids have to use their flashlights to spot them and then mark a scorecard with the number on the tape. We start the hunt around 8:15 PM, and we have smores and donuts for the kiddoes afterwards. BYO flashlight, camp chairs and spears for grilling the marshmallows. We provide the smores and the cider. Please RSVP here if you plan to come so I can get enough goodies to eat.
3. Sylvania customers only: Due to a conflict with a Jewish high holiday on Tues, October 8 ONLY, we will be moving the pick up site to McCord Road Christian Church, 4765 McCord Road, Sylvania, 43560. The time will stay the same. Look for us in their parking lot. This is less than a mile from the temple site. The other Jewish holidays will not affect our pickup. Please make a note of it.
4. NEW! WHOLE MILK SHARE  from Knueven Creamery TO BE ADDED TO NEXT YEAR’S CSA PRODUCT SUITE. See details below.
5. Sign up for next year’s CSA will begin on October 13th at 8 AM. In a few short days, we’ll begin to unveil the special “early bird” offer to our current CSA members and Sampler members. This special offer will only be available for 2 weeks. We’re also adding a weekly WHOLE MILK share from Knueven Creamery.
6. NOW TAKING ORDERS FOR FALL BOOSTER VEGGIE BOXES $30 — This will be taking the place of our “Thanksgiving Share” concept and will likely include many staples like onions, sweet potatoes, winter squash, and fall storage crops. Read the week 11 newsletter for details on what this product is, when you get one, and how you can reserve one. We have a limited supply so don’t delay!
7. ONLINE STORE ORDERS: HAMPERS OF PEPPERS, ROMA OR GLOBE TOMATOES, BULK RED or YELLOW ONIONS ~ Pre-order your bulk items in our online store.

NEW! MILK SHARE FOR 2020 CSA SEASON

SLfarms is joining forces with Knueven Creamery to offer weekly half gallon milk shares next year!!!

Let’s break that down piece by piece so you can understand just why their milk is so special.

• low temperature vat-pasteurized

Their milk is pasteurized. ”Vat pasteurization” is a pasteurizing process where the milk is gently heated to a low temperature, then held in a vat. This kills the bad bacteria —  but leaves amino acid chains, enzymes, and other nutrients. So you’re keeping a lot of the good nutrition inherent in milk (and you don’t cook the milk).

FYI: This is NOT raw milk. Raw milk, or non-pasteurized milk, is illegal to sell in Ohio. The FDA requires milk to be pasteurized in order to kill potentially harmful microorganisms.

Knueven Creamery is licensed in the state of Ohio and meets all the standards as published in the Food and Drug Administration’s Grade A Pasteurized Milk Ordinance (PMO), the nationwide standard.

• non-homogenized

NON-homogenizicification?! WHAT!?

That’s non-homogenization.

Whole milk you buy in a store is homogenized. That means it is stirred with high pressure to break down the fat molecules into the rest of the milk. Knueven does NOT homogenize their milk. Eliminating this process keeps the butterfat molecules in their natural state and maintains the health benefits and flavor of the milk. Not to mention it leaves a beautiful creamline sitting on the top of the milk.

• non-GMO milk from cows pastured on certified organic land

Knueven’s cows are fed on responsible feed — no GMO feed!  From spring until late fall their cows eat from their certified organic pasture. In colder months they are fed a diet of non-GMO hays and silage from the family’s farmland. (Seriously cool).

• They are 100% hormone and antibiotic free.

Knueven does not give their cows antibiotics. “We believe prevention is our best line of defense. And when that’s not enough, we treat inflammation with vitamins, minerals, and oils.”

For now Knueven only sells whole milk. In their opinion, nearly all the fun vitamins and proteins are in the fat so why get rid of them?

SO HERE’s THE BIG NEWS!!… Next season, we will be offering a WEEKLY half-gallon whole milk share!

(EXCEPTION: Port Clinton is not eligible for the milk share. At this time, the site isn’t large enough for Knueven to send a crew out to man the site. Our farm isn’t allowed to legally transport/deliver their milk; it has to be them. So if you want the milk, you’ll have to choose the Elmore site).

Meet the Knuevens. That’s Kevin, Scott, and Jenny!

You will purchase the milk share through us when you order. We then pass on that payment to the Knueven’s. But the Knueven family will send someone to the CSA pick up site each week to pass out their milk during the time window.

While you are picking up, you’ll be given an opportunity to buy additional milk products they may have for sale such as more milk, ice cream, flavored milk, cream, and butter.  (I’m super excited about this part). ANYONE can head over to their milk truck and order extra stuff — not just people who bought a milk share.

Milk share customers will get a discount per half gallon when the buy the share in advance, so if you know you’ll need a certain amount of milk each week, it pays to pre-order.

The milk share “unit” will be a half-gallon of WHOLE milk per week.

An 18-week milk share will cost $50 — that’s a half gallon for $2.78 for 18 weeks, locked in. If you buy it retail from week to week, you’ll be paying the going retail rate (which is more and may climb during the season).

You can order multiple shares. So if you know you’ll need one gallon per week, put 2 milk shares in your cart. The milk is bottled in plastic half-gallons — not glass.

You’ll be able to order these milk shares for the 2020 season, starting October 16, at 8 AM.  Let’s welcome the Knueven’s to the CSA family!

 

Orzo with Peppers and Spinach 

Adapted from Taste of Home (www.tasteofhome.com)    

Total Time  ~30 minutes

Serves 6

Sub in kale instead of spinach in this late summer dish!

Ingredients: 

1 cup uncooked orzo pasta (about 8 ounces)

1 Tbs EVOO

1 medium sweet orange pepper, chopped

1 medium sweet red pepper, chopped

1 medium sweet yellow pepper, chopped

1 cup sliced fresh mushrooms

3 garlic cloves, minced

½ tsp Italian seasoning

¼ tsp salt

¼ tsp pepper

2 cups fresh baby spinach

½ cup grated Parmesan cheese

Directions:

Cook orzo according to package directions; drain.

Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute.

Stir in spinach until wilted. Stir in orzo and cheese; heat through.

Simple Stuffed Delicata Squash 

Adapted from Kim’s Cravings (www.kimscravings.com)       

Total time 45 minutes

Serves 8

This is my favorite squash! It’s a fall squash that is SO simple to prepare and cooks pretty quickly! You could also add other veggies to this!

Ingredients: 

4 large delicata squash ends cut off, sliced vertically and deseeded

1 lb. lean ground turkey or chicken

½ small onion diced

2 garlic cloves minced

1 14 ounce can diced tomatoes 

1 tsp seasoning salt

2 handfuls fresh spinach

Directions:

Preheat oven to 400 degrees F.

Brown meat in a large skillet over med-high heat. After meat has been cooking for about 2-3 minutes, add onion and garlic.

Meanwhile, you may want to pop the squash in the microwave for about 1 minute to soften the squash up a bit.

Once meat is almost fully cooked, add tomatoes, seasoning salt and spinach. Stir to combine and continue to cook until spinach is wilted. This should only take a couple of minutes.

Use a slotted (this will help drain excess liquid) spoon to spoon the turkey mixture into the squash halves. Fill them as full as possible. You may have extra turkey mixture, which makes a very tasty salad topping.

Bake stuffed squash at 400 degrees F. for 20 to 30 minutes, until tops are browned and squash is soft.

Delicata Squash Egg Bake 

Adapted from Hungry Hobby (www.hungryhobby.com)        

Serves 6

Vegetables + Eggs = a complete meal!

Ingredients: 

1 delicata squash

1 Tbs avocado oil

1 sprinkle garlic salt

4 eggs

1 ½ cups egg whites

¼ tsp garlic

¼ tsp turmeric

2 ounces goat cheese

Directions:

Preheat oven to 400F. Cut in half length ways, then cut width ways into 1/2 inch wedges. Toss wedges with oil, then spread on a parchment paper and sprinkle with garlic salt. 

Roast for 20-25 minutes or until tender.

Whisk egg, egg whites, garlic, and turmeric seasoning. Grease a 9 x 13 glass casserole dish. When squash is done roasting spread, turn down to 375F and spread out over the bottom the casserole dish. Pour egg mixture over squash wedges. 

Crumble goat cheese evenly over the mixture.

Bake at 375F for 30-35 minutes until fully set.

Roasted Eggplant and Crispy Kale with Yogurt

Adapted from Epicurious (www.epicurious.com)    

Serves 4

Love this one! Also a great way to use some tomatoes!

Ingredients: 

2 medium Italian eggplants (about 1 ½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces

¼ cup oil

Kosher salt

1 tsp dried mango powder (amchoor; optional)

½ tsp ground cumin

6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn

1 medium Persian cucumber

1 cup plain whole-milk Greek yogurt

1 tsp fresh lemon juice

1 garlic clove, finely grated

2 cups cherry tomatoes, halved

Olive oil (for drizzling)

Directions:

Preheat oven to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.

Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.

Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.

Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

Garlic Lovers Pepper Steak Stir Fry

Adapted from Little Spice Jar (www.littlespicejar.com)     

Total time ~45 minutes

Who has peppers? This calls for bell peppers but sub in your frying peppers or Hungarian peppers if you still have them!

Ingredients: 

Marinade-

6 Tbs sodium soy sauce

¼ cup chicken or beef broth

1 Tbs oyster sauce

2 Tbs sugar

1 Tbs sesame oil

2 Tbs cornstarch (scant)

1/8 – ¼ tsp red pepper flakes

Stir Fry-

1 – 1 ½ pounds flank, skirt or top sirloin steak cut into pieces on the biased

1 Tbs grated ginger (or paste)

6-8 cloves garlic, minced

3 bell peppers, cut into cubes (any color you like)

1 medium onion, cut into thick slices

Oil, for cooking

Directions:

Marinade: combine the ingredients for the marinade along with 1/4 cup of water in a measuring cup or mason jar.

Prep: Place the meat in a medium bowl and drizzle in 3 tablespoons of the prepared marinade; mix with a spoon. 

Cover the meat and set aside for 30 minutes – overnight. Stir the grated ginger and minced garlic into the remaining marinade. Cover and refrigerate if using later.

Stir Fry: when ready to cook, heat a tablespoon of oil in a large non-stick skillet over high heat. Add 1/2 of the prepared beef and cook until it is well seared on both sides, roughly 1 minute. Remove to a plate. Continue cooking the remaining meat (and remove). 

Add the onions along with 2 teaspoons of oil (if needed) and stir them around so to pick up the flavors. Cook for 1 minute before adding the peppers, stir to combine. Add the meat back to the skillet. Stir remaining marinade as the cornstarch may have settled. 

Pour into the skillet and quickly toss everything so that it all gets coated with the sauce, about 30-45 seconds or so. 

Top with sesame seeds if desired and serve with rice or a salad.

Tomato Coconut Curry with Cod

Adapted from Epicurious (www.epicurious.com)    

Total Time  ~30 minutes

Serves 4

This is so flavorful and not that complicated!  A great way to get some fish in!

Ingredients: 

¼ cup oil

1 large shallot, thinly sliced into rings

1 ½ tsp kosher salt, divided, plus more

1 2″ piece ginger, peeled, finely grated

¼ cup mild red curry paste

3 cups cherry tomatoes

1 (5.4-oz.) can coconut cream

4 (5-oz.) skinless, boneless cod fillets, patted dry

1 cup basil leaves, torn

1 Tbs fresh lime juice

Directions:

Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.

Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets all over with 1 tsp salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

Tomatoes with Crisp Fried Eggplant

Adapted from Martha Stewart (www.marthastewart.com) 

Total time ~1 hour 

Serves 4

My favorite way to enjoy eggplant is along side tomatoes, this is something a little different to try with the same flavor profile. 

Ingredients: 

All-purpose flour, for dredging 


3 large eggs, well beaten 


2 cups fresh breadcrumbs 


4 Japanese eggplants (1 to 1 ¼ pounds total), cut on the bias into 1/2-inch-thick slices 


12 ounces cherry tomatoes, preferably in a mix of colors 


2 Tbs EVOO

1 cup fresh basil leaves, half of them torn 


Coarse salt and freshly ground pepper 


Oil, for frying 


1 ball (about 7 ounces) burrata cheese

Directions:

Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes. 


Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper. 


Heat about 1/4 inch oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) 

Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant. 


Arrange eggplant and tomato mixture on a platter. Cut burrata in half, place next to tomatoes, and season with salt and pepper. Scatter remaining basil on top.

Tuscan Kale and Carrot Soup

Adapted from Vegetarian Times (www.vegetariantimes.com)    

Serves 8

Freeze your leftovers for a quick meal this winter!

Ingredients: 

2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)

4 cups low-sodium vegetable broth

1 15-oz. can diced tomatoes in juice

2 12-oz. bunches Tuscan kale, thinly sliced

¼ cup chopped fresh basil, plus 6 whole leaves, divided

2 Tbs chopped chives, plus handful whole chives, divided

1 15-oz. can white beans, rinsed and drained

1 Tbs balsamic vinegar

Directions:

Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.

Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. 

Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.

Wilted Greens in Tomato Bacon Broth 

Adapted from Epicurious (www.epicurious.com)    

Serves 8

Use kale, spinach or broccoli greens; whatever you have on hand!

Ingredients: 

1 Tbs EVOO, plus more for drizzling

4 slices bacon, coarsely chopped

1 small onion, chopped

4 garlic cloves, smashed

1 pint Sun Gold or cherry tomatoes

2 Tbs sherry vinegar or red wine vinegar

2 tsp honey

Kosher salt

10 cups torn greens (such as escarole, Swiss chard, and/or mustard)

1 Fresno chile, thinly sliced into rings

Directions:

Heat 1 Tbs oil in a large saucepan over medium-low. Add bacon and cook, stirring often, until brown and crisp around the edges, 5–7 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, about 5 minutes. Increase heat to high and add tomatoes. 

Cook, stirring occasionally, until tomatoes have mostly burst and are lightly charred in spots, about 5 minutes. Mix in vinegar, honey, and 1 1/2 cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8–10 minutes.

Working a handful at a time, add greens, stirring to wilt before adding more, and cook until all greens are wilted and submerged in the broth. Season with more salt; let cool slightly.

Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.

Herb Roasted Tri-Colored Carrots

Adapted from Averie Cooks (www.averiecooks.com)    

Total Time  ~40 minutes

Serves 4-6

What a great way to enjoy these colorful gems! You could use any herbs you have!

Ingredients: 

2 pounds carrots, trimmed, peeled, and cut on the diagonal into ½ inch pieces 

2 Tbs EVOO

2 to 3 tsp fresh rosemary, finely chopped

1 tsp fresh thyme

1 tsp salt, or to taste

1 tsp pepper, or to taste

2 to 3 tsp fresh Italian flat-leaf parsley, finely chopped

2 tsp lemon juice, optional

Directions:

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.

Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. 

Baking times will vary based on the size of carrots and personal preference for doneness. Stir and flip halfway through baking to ensure all sides cook evenly.

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brights up the dish), and serve immediately. Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Orange Roasted Rainbow Carrots

Adapted from Barefoot Contessa (www.barefootcontessa.com)    

Orange and carrots are a great flavor combo!

Ingredients: 

1 pound orange carrots, unpeeled

1 pound rainbow carrots, unpeeled

Good olive oil

Kosher salt and freshly ground black pepper

1 tsp grated orange zest

2 tsp freshly squeezed orange juice

1 tsp fleur de sel

Directions:

Preheat the oven to 450 degrees.

Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks about 4 inches long by ½ inch wide.)

Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well with your hands and spread out in one layer.

Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature.

Sweet Bell Pepper and Onion Salad

Adapted from Epicurious (www.epicurious.com)    

Serves 6-8 

Use your yellow or red peppers for this one!

Ingredients: 

1 ½ pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings

1 small torpedo or red onion, thinly sliced into rings

2 tablespoons Sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper

¼ cup coarsely chopped fresh basil

¼ cup chopped fresh chives

¼ cup coarsely chopped fresh flat-leaf parsley

¼ cup coarsely chopped fresh mint

2 Tbs EVOO

Directions:

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.

Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

Tomato, Pickled Melon and Burrata Salad

Adapted from Bon Appetite (www.bonappetit.com)    

Serves 4

Such a great end to summer salad! You can use the canary melon this week for this one.

Ingredients: 

2 Tbs white wine vinegar

½ tsp kosher salt

¼ tsp freshly ground black pepper, plus more

1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds

1 large heirloom tomato, sliced

12 ounces fresh burrata or mozzarella, torn

Olive oil (for drizzling)

Fresh basil leaves (for serving)

Flaky sea salt

Directions:

Combine vinegar, kosher salt, ¼ tsp pepper, and 2 Tbs water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.

Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.

Apple Cider Poached Bosc Pears 

Adapted from PCC Markets (www.pccmarkets.com)    

Total Time  ~10 minutes 

Serves 4

Ingredients: 

2 Bosc pears

½ cup apple cider 

¼ cup coarsely chopped cranberries 

2 Tbs maple syrup

1 cinnamon stick, crushed

5-6 whole cloves

Directions:

Preheat oven to 350° F.

Cut the pears in half lengthwise. Scoop out the core with a spoon or a Parisian scoop. Cut a small slice off the curved edge of the pear so it won’t tip over for presentation.

Arrange pears, cored-side down, in an 8-inch square or round baking dish. In a small bowl, combine apple cider, cranberries, maple syrup or honey, cinnamon and cloves. Pour over pears. Bake until tender when pierced with a knife tip, about 30 to 35 minutes. Allow to cool.

You may transfer the cooking liquid to a small saucepan and reduce slightly to make a brightly colored syrup.

Honey Roasted Bosc Pears 

Adapted from My recipes (www.myrecipes.com)    

Serves 6-10 (depending on serving size)

Such a great dessert!

Ingredients: 

2 Tbs unsalted butter, melted

5 firm-ripe Bosc pears, halved lengthwise (leave stems intact), and cored

3 Tbs balsamic vinegar

2/3 cup honey

Freshly ground black pepper

2 ½ cups ice cream

Directions:

Preheat oven to 400°. Pour butter into a large baking pan. Tilt pan to coat with the butter. Arrange pears in one layer, cut sides down. Roast 20-25 minutes or until tender when pierced with a knife.

Combine vinegar and honey. Spoon mixture over pears, and bake 5 minutes more. Arrange pear halves on each of 10 dessert plates. Spoon pan juices over top, add pepper and 1/4 cup ice cream; serve.