http://www.ivst-vz.de/?debin=was-ist-ein-demo-konto Happy Halloween!
google chromecast hookup And happy end of season! Today marks the last produce bin of the year. While it’s amazing how quickly the days blew by, it’s also great to think about all of the produce we’ve eaten this season…..and plan to plant next year. Next year’s garlic is going into the ground, and the new hoophouse is doing a fine job of braving the elements into winter. The farm crew, on the other hand, is looking forward to contemplating the weather from the other side of a window…
Trading binary options indonesia mentor Marking the transition into winter, your bins this week are full of storage crops — squashes and root vegetables galore! We have some beautiful watermelon radishes, more scarlet turnips, yellow and red onions, kohlrabi and rutabaga. As well as some garlic thrown in for good measure. (~Liz)
http://faithsmedicalservices.com/maljavkos/5344 Beth, here – I wanted to be sure to thank you all for eating with us this season! It truly takes everyone from the farmers to the eaters to make a local food community thrive and we appreciate your part in this web. Eat well, rest well, and we’ll see you next year! (~Beth)
WHAT’S IN YOUR BIN?
go site 4 heads Garlic
2 Red Onions
2 Yellow Onions
2# La Ratte Fingerling Potatoes
2 Scarlet Turnips
2 Watermelon Radishes
1 Long Pie Pumpkin
1 Buttercup or Kabocha Squash
http://creatingsparks.com.gridhosted.co.uk/2010/ 4 heads Garlic
1 Red Onion
2 Yellow Onions
1# La Ratte Potatoes
2 Scarlet Turnips
1 Watermelon Radish
1 Hubbard Squash
Quick-pickled Watermelon Radishes
follow site 1/2 cup White Wine Vinegar
1/4 cup Sugar
1 tsp Salt
1 (~6-oz) Watermelon Radish
- In a small bowl, combine vinegar, sugar and salt.
- Halve, then thinly slice the watermelon radish. Use a mandoline if you have one handy.
- Add to bowl and stir to combine. Let sit for a minimum of 30 minutes or up to a day before serving.
Squash Ravioli in Sugo Finto
1 medium Squash
2 Tbls Extra Virgin Olive Oil
1/2 cup grated Parmigiano Reggiano
1/2 tsp freshly grated Nutmeg
2 Tbls Balsamic Vinegar
Salt + Pepper
1/2 recipe Basic Pasta Dough
For the Sugo Finto:
2 Garlic Cloves
1 medium Carrot, peeled and roughly chopped
1 medium Celery Stalk, roughly chopped
1 medium Onion, peeled and quartered
1/4 cup Extra Virgin Olive Oil
1/4 cup Tomato Paste
Flat Leaf Parsley, for garnish
- Preheat oven to 400 degrees.
- Cut squash in half, scoop out seeds and puncture a few times. Place in a baking dish and drizzle with olive oil. Roast in oven until soft, about 40 minutes to an hour. Allow to cool slightly, and then scoop into bowl.
- Add the extra virgin olive oil, parminigiano-reggiano, nutmeg, balsamic vinegar, salt and pepper. Mix thoroughly to combine.
- Divide the pasta dough into 4 equal portions and roll each out to the thinnest setting on a pasta machine. Lay 1 sheet of pasta on a work surface and use a pastry cutter to make 12 2- by 4-inch rectangles.
- Place 1 rounded teaspoon of the filling on one side of each rectangle and fold the dough in half to form a square. Press firmly around the edges to seal, brush with a little water if necessary. Continue with the remaining pasta and filling. These can be set aside on a baking tray, the layers separated by dish towels, and refrigerated, for up to 6 hours.
- Bring a large pot of water to a rolling boil, and season to taste like the sea. Drop the ravioli into the water and cook until it floats, about 2 to 3 minutes.
- In a food processor, combine the garlic, carrot, celery, and onion, and pulse until smooth.
- In a large sauté pan over medium-high heat, add olive oil and heat until shimmering. Add the vegetable puree to the pan, cooking 3 minutes, then adding the tomato paste. Mix well and cook 10 minutes.
- Add ravioli to pan and loosen the sauce with the ravioli cooking water to create a sauce consistency. Check seasoning and garnish with parsley to serve.