With each rain, the farm seems to grow greener and greener. The rain washes away the summer dust and exposes all the green shoots coming up everywhere.
The strawberries and rye went in last week! With more substantial rain coming, we are getting the chickens set for wet weather. We are putting up tarps around the house to give them more cover. We are also hoping to get the plastic on one hoop house today and possibly sow pasture seed.
This week's pick list:
- Winter squash
- Brussel sprouts
- Pac Choy
- Chicories, including puntarelle and radicchio
- Parsley and cilantro
- Pick your own strawberries
- Revolution Bread is available
Winter hours coming soon! Starting Tuesday 11/28 we will close at 6 pm.
Next week we will be open on Tuesday but closed on Friday. For the winter holiday, we will be closed Tuesday 12/26 and Friday 12/29.
SPAGHETTI WITH BRUSSELS SPROUTS & BACON, from dishingupthedirt.com
- 5-6 slices of thick cut bacon, cut into 1/2 inch pieces
- 1 pound brussels sprouts, trimmed and sliced in half
- 1/4 cup dry white wine (can substitute with chicken or veggie broth)
- 1 pound spaghetti noodles
- 3 tablespoons olive oil (divided)
- 5 cloves of garlic, minced
- 1/2 cup freshly grated parmesan cheese
- pinch of crushed red pepper flakes
- minced parsley for serving
Cook the bacon in a large heavy bottom skillet over medium high heat until browned on all sides. Transfer to a paper-towel lined plate to drain. Pour out half of the reserved bacon fat (leaving about 1 1/2 tablespoons in the pan) and add the brussels sprouts. Cook the sprouts for about 5 minutes, stirring occasionally, until they begin to take on some color. Add the white wine and bring to a boil. Reduce the heat to low and continue to cook until the liquid has evaporated and the sprouts are a deep golden brown and slightly crisp. Remove from the heat and set aside.
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1 cup of the cooking liquid.
Heat 1 1/2 tablespoons of olive oil in the same skillet you cooked the bacon/sprouts in over medium heat. Add the garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes.
Add the pasta to the pan with the garlic and 1 cup of reserved cooking liquid, toss well. Sprinkle in the cheese, bacon, brussels sprouts, crushed red pepper flakes and minced parsley. Drizzle with the remaining olive oil and serve warm.