Feeling fulfilled with the activities of my work day is undoubtedly one of the biggest advantages of living this migratory 'farmer-in-training' lifestyle, following the seasons and abundance of fresh produce. It does come with some risks, but I suppose that is just like any decision to move to a new city and community. It is the frequency with which I've found myself in that situation that can be a bit unsettling, especially upon approaching another time of transition. But it's the risks we take that afford us new opportunities and friendships and and for that I am so grateful to be doing what I'm doing for all that I have learned and all of the inspiring people I have met thus far.
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| LVEF, with a few more shades of brown, against a fall backdrop. |
And the fortune we have found here in Eugene is unlimited, it seems! How wonderful it has been to be surrounded by residents who possess such much enthusiasm and value so highly things like our educational farm, school gardens, local foods, home gardening and potlucks with spreads like I've not seen anywhere else.
All these things said, I'll inundate you with another reminder about the end of the season gathering and potluck we're having here at NYC.
When: Friday, November 11th from 5-7 p.m.
What: A chance to eat and celebrate this bountiful season (as well the opportunity to showcase your favorite fall recipes!)
Where: In the Community Room
Who: You, your family and friends, LVEF Farmers and volunteers
Bring a dish to pass and we'll provide the plates, utensils and warm things to sip on.
Your shares this week (which will be available as normal for pick up on Friday in the Blue House for)will include:
- Onion
- Garlic
- Butternut Squash
- Leek
- Carrots
- Kale
- Chinese Cabbage
- Peppers
- Brussels Sprouts
- Parsley
- Salad Greens
- Celery
Happy Eating everyone! Looking forward to seeing those that can attend this Friday.
Balsamic Braised Brussels with Pancetta
Adapted from Sunday Suppers at Lucques
Serves 6 to 8 as a side
1 1/2 cups fresh bread crumbs (though I found I needed far less)
2 teaspoons thyme leaves
2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
4 tablespoons unsalted butter
2 pounds medium-sized brussels sprouts, washed and trimmed
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
2 tablespoons chopped parsley
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
smittenkitchen.com
Balsamic Braised Brussels with Pancetta
Adapted from Sunday Suppers at Lucques
Serves 6 to 8 as a side
1 1/2 cups fresh bread crumbs (though I found I needed far less)
2 teaspoons thyme leaves
2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
4 tablespoons unsalted butter
2 pounds medium-sized brussels sprouts, washed and trimmed
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
2 tablespoons chopped parsley
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
smittenkitchen.com
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