Week 19 is here. Just one more week of the farm share for 2019! It’s hard to believe…
Here’s what’s in this week’s box: rosemary, parsley, so many tomatoes (I’ve got a great pasta recipe for you that will use them all up!), a little more yellow summer squash, sweet potatoes, acorn squash, rainbow chard and some more pears. Turns out, those pears actually ripen up nicely and don’t have to be cooked and sugared up to be enjoyed. To encourage ripening, wrap them in newspaper and put them in a paper bag for a couple days. Just don’t forget about them! The fruit flies they summon are a tiny apocalypse. Read on for recipes and meal suggestions.
Andrew and Reva Russell English
Jammy Tomato Pasta w/Lemony Rosemary Chickpeas
(This recipe comes from Half Baked Harvest.)
1/2 c extra virgin olive oil
1 can (14 oz) chickpeas, drained and patted dry
3 sprigs fresh rosemary (use less for a less intense flavor)
3 T lemon zest
salt and black pepper to taste
Pinch of red pepper flakes
2 lbs linguine or fettuccine
3 – 4 quarts fresh tomatoes chopped and drained, a colorful variety is best (Drain in a colander over a bowl. Once draining is done, pour tomato water into jar, add some salt and chill. It’s a delicious drink!)
5 cloves fresh garlic, smashed
1/4 c apple cider vinegar
2 T fig preserves or honey
3 T butter or vegan butter
1 – 2 bunches greens (kale, sweet potato greens, chard, etc.) finely chopped
1 large handful fresh basil, roughly chopped
1/4 c chopped fresh parsley for garnish
8 – 12 oz fresh baby mozzarella cheese balls (optional)
Heat a large, high-sided skillet over medium-high heat. Add olive oil, chickpeas and rosemary sprigs, and cook, stirring occasionally, until chickpeas are crisped all over, about 8 – 10 minutes. (It’s OK if some of the chickpeas pop during cooking.) Add lemon zest and cook another minute. Remove chickpeas, rosemary and most of the lemon zest from the oil to a plate. Sprinkle with salt and pepper. Set skillet with oil aside.
Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain. While pasta is cooking, place the skillet with the rosemary-infused oil still inside over high heat. Once oil shimmers, add chopped tomatoes, garlic and a pinch of salt, pepper and red pepper flakes. Cook until tomatoes begin to lose their shape, about 5 – 7 minutes. Reduce heat to low. Add vinegar, preserves or honey, and 1 – 2 T of pasta cooking water. Simmer 15 – 20 minutes, or until sauce reduces and begins to look “jammy”.
Add pasta, greens, butter and basil, tossing to combine. Divide pasta among plates and top with cheese (if using), crisp chickpeas, crumbled rosemary, and lemon. Garnish with parsley. Enjoy!
Maple-Roasted Acorn Squash
2 small acorn squash cut into 1/2-inch slices
2 T extra virgin olive oil
3 T maple syrup
1 T brown sugar
1/2 t kosher salt
1/2 t freshly ground black pepper
Preheat oven to 400º F.
Cut center pulpy portion of acorn squash from each slice, removing pulp and seeds. Set aside for another use or discard. Arrange acorn squash slices on rimmed sheet pan. Drizzle olive oil and maple syrup over acorn squash slices. Sprinkle with brown sugar, salt and pepper.
Roast until fork-tender and fragrant, about 25 minutes. Remove from oven and serve warm.
Pears with Rosemary Sugar
(This recipe is from Real Simple.)
1/4 c orange juice
1 T chopped fresh rosemary
1/4 c sugar
Core pears and cut into wedges. Arrange wedges on dessert plates. Drizzle with orange juice. Combine chopped rosemary and sugar. Sprinkle over the pears.