Dear Farm Members,
Thank you everyone for bringing back more of your boxes – we noticed! Please keep them coming, it really makes a difference.
Today is the fall equinox, another exciting milestone in our farming world. It means the days are shortening more quickly. For us that translates into longer cooler nights which means that plant growth is going to slow dramatically. That is ok with us, because we did our homework and planted everything we need for the fall in July and August. It’s actually a great thing for us because fall crops like cooler weather and the plants will now be under a bit less stress. That means they will be less susceptible to attack by insects and they will also taste better. Getting the fall broccoli, kale, and collards through the heat of September without a major aphid infestation is a big challenge every year. For the last couple of weeks, we have been using our last bits of water to keep these sensitive greens cool. With lucky cool weather forecast for the next week, things are looking good. As fall progresses you can look forward to better and better tasting green and root vegetables. Carrots are always at their best in October and November.
The equinox also means it is time to start planting overwintering cover crops to protect and nourish the soil. Cover crop seeding starts tomorrow! Last week we seeded overwintering Walla Walla sweet onions. And soon we will plant garlic. I love the fall!
Thanks for supporting the farm,
IN YOUR VEGGIE BOX THIS WEEK:
Sweet peppers – they have been amazing and there are probably just a couple more weeks worth so enjoy them while you can!
Green beans – the last of the season
Collard greens – for those that aren’t familiar, you can use these like kale, they just need to cook a little slower and longer. Collards are a Mountain Bounty farm crew favorite.
Winter squash – kabocha, buttercup, or delicata. We have tons of winter squash so there will be squash in every box from now on – more delicata, acorn, spaghetti, butternut, and small pie pumpkins
IF YOU GET THE FRUIT SHARE:
Fuji Apples, Arctic Snow White Nectarines, Sweet September Peaches, Flavor Fall Pluots
A fresh take on a Mexican favorite. From Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends
Minutes to Prepare: 30
Minutes to Cook: 30
Number of Servings: 6-10
1 teaspoon fine grain salt
6-10 large collard leaves, thickest part of stem trimmed (see Note)
1 3/4 cups water
1 cup quinoa
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon olive oil, plus more for pan
1 (20-ounce) can black beans
1 carrot, shredded
3 scallions, chopped
2 tomatoes, chopped
1 red sweet pepper, chopped
1/4 teaspoon freshly ground black pepper
1 lb sharp cheddar, shredded (about 3 cups)
Preheat the oven to 350F. Coat a 9×13-inch ovenproof serving pan with olive oil. Bring a pot of water to a boil; add a few pinches of salt. Submerge the collards for 2 minutes in boiling water. Drain and set the collard leaves aside.
In a medium saucepan with a lid, add 1 3/4 cups water and the quinoa. Cook, covered, over medium-low heat for 20 minutes. Set aside and leave covered.
Meanwhile, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Sauté the garlic, cumin, and coriander for 1 minute. Add the beans, carrot, scallions, tomatoes, sweet red pepper, salt, and pepper. Let cook for 5 minutes, stirring occasionally. Remove from heat and let cool. Add a splash of water if mixture gets too dry.
Lay one collard flat, vein side up. Spoon 2 tablespoons of quinoa then 3 tablespoons of the bean mixture onto the trimmed end of the collard and sprinkle with cheese. Fold each side over the filling and roll like a burrito. Repeat with remaining collard leaves. Arrange the burritos in the serving pan and bake, covered with foil, for 20 minutes or until heated through.
• When selecting collard greens, choose the larger leaves that have the least holes in them and aren’t shriveled at the tops.
• If you can’t find large enough collard leaves (shouldn’t be a problem with Mountain Bounty Collards!), you can secure the wraps with a toothpick to prevent the filling from falling out. Or, use slightly less filling and tell everyone not to limit themselves to just one!
• The quinoa and bean filling can be cooked one day in advance; store covered in the refrigerator.
Roasted Broccoli with Smoked Paprika Vinaigrette and Almonds
1 head of broccoli, cut into florets
extra virgin olive oil, for drizzling
kosher salt, for sprinkling
1/4 cup extra virgin olive oil
1 teaspoon smoked sweet paprika
1 garlic clove, minced
1 1/2 tablespoon sherry vinegar
1 pinch kosher salt
1/4 cup marcona almonds
Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes. While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes. Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible. After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.