Week 25: Frost!

Frosty Carrot Tops

Garlic Beds on a Brisk Morning

Have no fear, the hearty crops are in the clear. But this morning's first frost of the fall season did wipe out the pesto-grade basil that was hanging on outside as well as those beautiful, lumbering zucchini and summer squash plants. I guess the seasons really have transitioned.

 

We had the pleasure of hosting Jabrila, one of the farmers from Wintergreen Farm in Noti. She spoke to our class about her farming operation and hopefully inspired them with her honesty about the rewards and challenges of farming. A big THANK YOU to her again for taking the time out of her day to come visit us at the farm.

We hope you're as excited as we are for the end of the year celebration coming up on November 11th! Hope to see as many people there as possible.

We'll be pulling the tomatoes out of the ground this week and next, so say any warm wishes you'd like to get in as you pick up your veggies on the farm this week as they won't be gracing us for much longer. They've done us well!

In your shares this week:

• Leeks
• Carrots
• Winter Squash
• Onions
• Salad Greens
• Beets
• Kale
• Peppers
• Cilantro
• Pumpkin
• Celery
• Green Tomatoes

Hope you're all doing well and enjoying the Autumnal tones everywhere among us.
Happy Eating!

Pumpkin Ravioli with Gorgonzola Sauce

Ingredients

• 1 1/4 cups canned pumpkin (bake your own!)
• 2 tablespoons dry breadcrumbs
• 2 tablespoons fresh grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh sage
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 30 round wonton wrappers
• 1 tablespoon cornstarch
• Cooking spray
• 1 cup milk
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons butter
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese
• 3 tablespoons chopped hazelnuts, toasted (optional)

Preparation

• Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
• Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
• Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
• Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
• Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.