There is definitely beginning to be a chill in the air! As we mentioned, the peppers and eggplants will not survive the first frost. So, when you come, pick those hot peppers!
We will no longer be getting deliveries of that delicious apple cider from Camphill Soltane. We will, however, be getting their apple butter! Beginning this Friday, Soltane's apple butter will be available in the store for $5.00
For those of you who let out a big sigh at the thought of no more apple cider- fear not! Ben Stoltzfus has just conveniently begun offering his cider. We will have some this Friday in the store!
Attached is Pleasant Pasture's Newsletter for the month of October. Please open it and check out the deals that Ben is offering – and get ready for some nutritionally sound potato chips- available the end of this month!
Don't forget to order your fresh turkeys for Thanksgiving. We have a signup sheet in the barn and in the store. All orders need to be placed by November 9th.
We will have more Wild Alaskan Salmon in stock beginning this Friday.
Jeremiah Eldredge has said that chickens will be available again in a few weeks.
On a more personal note, Sam and I will be leaving for a three week trip to Sicily this Saturday!
We can't wait to take in the sites, the food and wine, the culture and history. We may even stay at a farm or two! Did I mention the food and wine?!
The farm is in great hands with all of the interns. If you should need to change your pick up day, please do so either through our website or by leaving a note on the sign in sheet. We will not be able to receive your emails regarding day changes. You may also call the farm at 610-458-8129 to change your day, or if you have any other issues. Dave Hubbard will be covering things for the farm.
We'll see you again in a few weeks- and the updates will resume then!
RECIPE:
This week, we are offering a recipe for BROCCOLI PESTO- the basil may be done, but the broccoli is beautiful- and here is a different way to use it!
2 cups fresh broccoli florets
1/2 cup fresh parsley
3-4 cloves garlic
1/4 cup pine nuts (toasted, if you have time)
1/4 cup shredded fresh Parmigiano Reggiano cheese
2 Tbsp. part-skim ricotta cheese
2-4 Tbsp. extra virgin olive oil
Fill a medium saucepan three-quarters of the way full with water. Bring to a boil over medium high heat.
Add the broccoli and cook for 3 minutes or just until slightly tender, but still with a bit of snap.
Drain and immediately immerse the broccoli in ice cold water to retain the bright green color.
Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade.
Add parsley, garlic, pine nuts, Parmigiano-Reggiano, and ricotta cheese. Pulse 6-8 times, until the mixture forms a chunky paste. Do not puree!
Pulse again, drizzling in a few tablespoons of olive oil at a time. When the mixture reaches the desired consistency, stop and serve immediately, or store in an airtight container in the refrigerator for up to one week.
*Note: You may not need to use all of the olive oil in this pesto recipe.
Makes about 2 cups of pesto.
See you around the farm!
Annmarie and Sam
Think Globally, Eat Locally
Maysie's Farm Conservation Center
15 St. Andrew's Lane Glenmoore, PA 19343
(610)458-8129 www.maysiesfarm.org
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