- P I C K L I S T -
SWEET POTATOES - BRUSSEL SPROUTS - LETTUCE - BASIL - ROSEMARY - SWEET ONIONS -
CARROTS - CELERY - PUMPKIN - APPLE OATMEAL BREAD
HOT TIPS (getting right into it):
BASIL: First, I need you to know that this crop goes on record for the second longest growing basil we’ve ever seen. For the past 12 years of growing food, I became accustomed to basil as a short season crop. Every year around August we would see the leaves develop a purple/grey powder on their underbellies- which is a sure sign of downy mildew. This is also a sure sign of the end for basil. Downy Mildew is an airborne disease that typically begins in the south and travels north through the air. For example, Georgia and Florida could experience their decimation of their basil crop in May, and it would arrive on New England farms and gardens in July or August. Now that we are all experts in disease, this concept of airborne travel is completely relatable. However, science is gold, and all is not lost. Seed breeders have worked to bring forth new varieties of organic, NON-GMO basil seeds that are downy mildew resistant, thus elongating our basil crop, and allowing for PESTO making to commence in late OCTOBER, rather then a very rushed, very exhausted night in August. All that said, downy mildew is no longer a basil issue, BUT the army worms could not be stopped. For this, we had Anne and her crew of little people ( the grand-kiddos) head to the greenhouse to hunt for army worms. The intention was to pick off the hungry squatters and drop them into soapy water where they would meet their maker. UNFORTUNATELY, Anne and crew of Hobbes (4yrs) and Rozzie (2yrs) were no match for these nocturnal tiny beasts. Bottomline here, we had a good run with basil, but now it's time to call it a day- pick the whole greenhouse and make some late season pesto. As always, pay no mind to the massive bites out of the leaves, they will not alter the taste of the sweet fresh basil plant and you can rest assured that this crop fed not only you and yours, but also a team of army worms.
Makes about 1½ cups
The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
½ cup pine nuts
3 oz. Parmesan, grated (about ¾ cup)
2 garlic cloves, finely grated
6 cups basil leaves (about 3 bunches)
¾ cup extra-virgin olive oil
1 tsp. kosher salt
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.
Cooks’ Note: If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
Divide pasta among bowls. Top with finely grated Parmesan.
JENNY’S NOTE: PESTO FREEZES BEAUTIFULLY FOR DEAD OF WINTER EATING (OR ANYTIME)
ALSO- ROAST YOUR SWEET POTATOES AND DALLOP ATOP WITH FRESH PESTO AND YOU’RE WELCOME.
Onto ROSEMARY written by my dear friend Rachael Keener of Alkeme co
(GO PEEP THE WEBSITE, IM IN LOVE WITH ALL THAT THIS WOMAN CREATES)
ALKEME CO is a collection of everyday elixirs and herbal tonics made and formulated by herbalist Rachael Keener. Our powders are skillfully crafted and make having a daily wellness ritual easy and enjoyable. Scooped into a drink, blended into a smoothie or mixed into your food—ALKAME CO formulas are here to help.
Rosemary
-- bringer of light. Herb of the kitchen and the apothecary. A mint-family member whose medicine comes in the form of warmth, movement, invigoration and aromaticity.🌿✨
Rosemary, like most every herb, wears many hats. It is traditionally used as a circulatory stimulant for when there is coldness or stagnation in the mind or body (think poor circulation and cold extremities, sluggish digestion, brain fog, heavy, aching menstrual cramps, etc.).
A shaman that I used to work with taught that rosemary brings light into dark places--medicine that I am holding onto and finding strength in during the darkness of these times. This ability to illuminate and transform mirrors the way that it works in the body to unstick energy that is dark, heavy and sometimes toxic. 🌞💡
The darkness that has been festering in our country and is coming to a boil right now can feel sad, scary and anxiety-producing to witness. At times it can bring up feelings of powerlessness. Plants are a good salve for reclaiming our power and providing comfort and unwavering, unconditional support. If you are experiencing any of these things I really encourage you to find some plant allies to connect with--perhaps rosemary or perhaps heart medicine like rose, nervous system tonics like milky oats or mood brighteners like lemon balm.
To incorporate rosemary, chop some up and add it to your soup, drink it as a tea, place a sprig on your altar, windowsill, etc, add it to your potted plant collection and take time to connect to it everyday, smudge with dried stocks of it, add it to your bath--or whatever else you may be called to do with it!🌿🌿 -Rachael Keener
MIREPOIX:
I will not go into too much detail over mirepoix (because i am starting to sound like a broken record over here with recipes) However, when celery is involved in a CSA box, I can not help but to include onions and carrots. Because it is officially SOUP SEASON, and a mirepoix of carrots- onion- celery is the backbone to every good soup. If you are unfamiliar with mirepoix, give it a google!
ROASTED SWEET POTATO SALAD:
From my new favorite cook book, start simple by lukas volger
2 med sweet potatoes
½ medium onion cut into 4 wedges
3 tablespoons olive oil, plus more for roasting the sweet potatoes
Salt
2 tablespoons apple cider vinegar
½ teaspoon honey
Fresh ground pepper
½ cup toasted walnuts or pecans, coarsely chopped
½ cup cubed sharp cheddar cheese
1 tart apple, cored and cubed
4 cups tender greens (lettuce mix!)
Preheat oven to 425*f
Arrange sweet potato and onions or onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and use hands to coat. Transfer to the oven and roast until the onions are soft and caramelized, 10 to 15 minutes, then remove them from the pan. Return the sweet potatoes to the oven and bake until tender and a bit blistered, another 10 to 15 minutes.
To make the dressing, finely chop the roasted onion and place in a small bowl or jar. Cover with the vinegar, honey, and a big pinch of salt, then stir in the 3 tablespoons of olive oil. season with additional salt and black pepper as needed.
To assemble salad, combine the warm or cooled potatoes with the nuts, cheese, apple, and greens, then toss with most of the dressing, adding more to taste if necessary.
A NOTE ON YOUR BRUSSEL SPROUTS:
These brussels stalks are not for the faint of heart! This crop has been hit by Alternaria leaf spot and has hosted a community of aphids during the month of September. As a result you get a wand of brussels that looks a little gnarly on the outside (yellowed leaves, aphid casings- no active aphids) but when plucked from the stalk, and peeled back reveals the perfect teeny tiny mini cabbage. For storage, if you are short on fridge space, feel free to leave them in your garage/ or cold mudroom.
1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.