What to Do With Your Share---Week 22

This Fall has been like no other. While we had some cool nights a week ago, the recent warm temperature and sunshine has caused a growth and ripening spurt in the fields later than ever. It’s been awhile since everyone got a pound of ripe tomatoes, and here it is almost the middle of October. The peppers have likewise filled with color.

In the brassica patch we have found some whoppers. And since we can’t cut a broccoli head in two, some of you are going to be getting some pretty nice broccoli and/or cauliflower this week. This is brought to you by the summer work crew of Luke, Kim, the irrigation system, and your farmers. Those tiny plants that we put in the ground during a 100 degree spell, and tended to through thick and thin, have grown like no other. With all of the fertilizing coming from cover crops, compost, and soil we have been feeding for 8 years, we are struck by just how well biological farming works.

    Broccoli head, Tom head, cauliflower head

Lentils
We recently purchased some lentils in bulk and have been eating them regularly. The recipe below is one I started using about the time I started making my own tomato sauce in earnest. It is great to use as the liquid for the lentils instead of water. This dish is good hot or cold. We usually make a double recipe.

Ingredients:
1 cup of lentils
2 cups of tomato sauce (enough to cover the lentils by ½ to 1 inch
I large or 2 medium peppers, chopped fine, or
  2 to 3 medium Numex hot peppers
1 medium onion, chopped fine
2 cloves of garlic, crushed and chopped fine
2 tbsp olive oil
1 tsp salt
3 tbsp chopped parsley

Method:

1. Sauté the onions and peppers in the olive oil until tender ( about 2 minutes) in a 2 quart saucepan
2. Add the garlic, lentils, salt and tomato sauce to the pot, stir, cover and bring to a boil.
3. Reduce heat to a simmer and cook until lentils are tender, about 15 minutes.
4. Add the parsley, stir and serve.