Week 19 Notes for Members and Recipes

GARLIC PLANTING WORKDAY:
The garlic planting workday will be this Saturday, Oct. 11. We hope the weather will cooperate with us this time! Meet us at 10:00 am at the North Farm location at the CSA barn. You can find directions to the North Farm by going on our website www.roxburyfarm.com and clicking on Directions and then click on To the CSA Barn on the bar on the photo. Bring your water bottle, sunscreen, warm clothes, place settings, and a potluck dish to share.

WORDS OF WISDOM:
Here is some advice from Barbara Kingsolver’s Animal, Vegetable, Miracle: “If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week…. Small changes in buying habits can make big differences. Becoming a less energy-dependent nation just may need to start with a good breakfast.”


BEET PANCAKE WITH ROSEMARY
1 to 1 1/2 pounds beets
1 t. chopped fresh rosemary
1 t. salt
1/4 cup flour
2 T. butter

1. Trim the beets and peel them as your would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
2. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
3. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.


SWEET PEPPER PASTA TOSS WITH KALE
1 (8oz.) package uncooked farfalle (bow tie) pasta
1 T. olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
Salt and black pepper to taste
8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.