Another good week on the farm this week. The storms that came through last night brought lots of rain but only tiny hail so we we were relieved to not have lost too much. Our late summer crops and still holding up and our fall greens look outstanding. The rain sure made for a muddy harvest but honestly we were happy to have the rain again.
The share this week:
Green Snap Beans
Choice second winter squash
Cut Russian kale
Coarse salt and ground pepper
1 pound green beans, stem ends trimmed
4 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
1 can (28 ounces) whole peeled tomatoes (add some fresh for flavor)
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar
Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Pumpkin and Carrot Cake
FOR THE CAKE:
½ cups All-purpose Flour
½ cups Whole Wheat Flour
1 teaspoon Baking Powder
½ teaspoons Cinnamon
¼ teaspoons Ground Ginger
¼ teaspoons Baking Soda
¼ teaspoons Salt
2 whole Large Eggs
½ cups Packed Brown Sugar
½ cups Sugar Pumpkin Puree
4 Tablespoons Vegetable Oil
1 Tablespoon Grated Orange Zest
½ cups Grated Carrot (for 1/2 Cup You’ll Need 1 Small/medium Carrot)
FOR THE ICING:
¼ cups Cream Cheese, Softened
¼ cups Butter, Softened
2 cups Icing Sugar/powdered Sugar
½ teaspoons Vanilla
1 Tablespoon Milk Or Cream (add More If Necessary To Achieve Desired Consistency)
Preheat oven to 350 F. Lightly grease an 8″ square baking dish and set aside.
In a medium bowl, whisk together flours, baking powder, cinnamon, ginger, baking soda and salt.
In another larger bowl, whisk eggs for 30 seconds. Add brown sugar, pumpkin, oil and orange zest, and mix until very smooth. Add flour mixture to egg mixture and stir just until moist. Stir in carrots.
Scrape batter into the prepared baking dish and smooth the top. Then bake for 23-25 minutes, until a toothpick inserted in the centre comes out clean. Set pan on a wire rack to cool before icing.
For the icing: In a mixing bowl using an electric mixer, beat together cream cheese and butter until fluffy. Add icing sugar, vanilla and milk and mix until smooth and creamy. Spread icing over the top of the cooled cake.