Eight Mile Creek FarmWeek 14 2014 CSA
Produce this Fourth Week of September 2014
Romaine or Red Leaf Lettuce, Tomatoes, Tomatillos, String Beans, Radicchio, Summer Squash
News from the farm
Last week our good friends came up to visit us all the way from Georgia. Nevin is pictured above. He was a big help and especially loved feeding our boar, Doc, all of the vegetable scraps we accumulated during the week. His sister, Kelsey, pictured in the center below, will be staying with us for a while to help out on the farm.
Melissa Kelsey Katie
Another incredible red-tailed hawk story occurred Saturday evening, when one of our customers, who was coming to the farm, passed a customer who was leaving the farm on the road in front of one of our ponds. The customer who was leaving was out of her car waving her coat frantically at a large black snake which was coiled around a red-tailed hawk, trying to have it for dinner! The first customer successfully scared the snake off, which slithered back toward the pond. The hawk turned to the customers, spread its wings wide, just as the goose-eating hawk had done to me last week, then flew off! Could it have been the same hawk, now saved twice?
Risotto with Radicchio
5 cups chicken stock or low salt broth
3 Tbsp extra virgin olive oil
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 cups finely chopped radicchio
1/3 cup freshly grated Parmesan cheese
1/4 cup half and half
3 Tbsp chopped Italian parsley
1 tsp chopped fresh thyme
Additional grated Parmesan
Bing 5 cups stock to a simmer in a heavy medium saucepan over medium high heat. Reduce heat to low keeping stock hor. heat oil in heavy saucepan over medium heat. Add onion and sauté until soft. Add rice and stir 2 minutes. Add wine and reduce heat to to medium low. Simmer until wine is absorbed, stirring constantly, about 1 min. Add 1 cup of hot stock, simmer until stock is absorbed, stirring often, about 3 min. Continue adding stock 1/2 cup at a time until rice is tender but al dente’ and mixture is creamy, simmering until stock is aabsorbed before each addition and stirring often, about 20 minutes. Mix 1 1/2 cups radicchio into risotto and simmer 3 min. stirring often. Remove risotto from heat. Mix in 1/3 cup Parmesan, half and half, parsley and thyme. Season to taste with salt and pepper. Transfer rice to shallow serving bowl. Sprinkle with1/2 cup radicchio. Serve, passing additional Parmesan.
from epicurious.com
