The farm was full of families and friends this Saturday, making flower wreaths, picnicking on the grass, eating pumpkin pie, and simply enjoying the crisp fall day. The clear, sunny skies of Saturday led to a drizzly and wet Sunday. This morning there was a deafening downpour during breakfast, although it only lasted for a few minutes. The puddles are still a joy to see. So far, I have not observed the cover crop sprouting or new growth in the fields but I am hopeful with each new addition that the green will appear soon.
The nights have turned much cooler; we had frosts in the fields all last week. There is blackened basil and green beans in the field and the growth of many of the plants has clearly slowed. Hopefully, the cold loving plants will sweeten and thrive as we move more into winter.
Pick List:
- Pick your own strawberries
- Winter squash
- Watermelon radish
- Lettuce
- Lettuce Mix
- Spinach
- Pac Choy
- Peas
- Celery
- Onions
- Garlic
- Beets
- Turnips
- Radicchio
- Potatoes
- Celeriac
- Kale
- Chard
- Collards
- Carrots
- Dill, cilantro, parsley
Grilled Radicchio with Creamy Cheese, from Bitter, by Jennifer McLagan
2 heads radicchio
Olive oil
Sea salt and freshly ground black pepper
2 1/2 ounces creamy cow’s milk cheese
2 teaspoons balsamic vinegar
Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.
Heat a gas grill to medium, or set a heavy cast iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes. Cut the cheese into pieces.
Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.
