Week 19 2014 CSA

Produce for This Last Week of October

Romaine Lettuce,  Watermelon Radishes,  Radicchio,  Komatsuna,  Baby Bok Choy,  Green Cabbage,  Onions

 

We would like to thank you for joining us this season!  It was such a pleasure seeing you all each week.  We enjoy hearing about how you used the fresh vegetables and what recipes you tried.   We strive to grow and produce the highest quality and most nutritious food possible and we hope you have enjoyed the food as much as we have enjoyed producing it!  We hope you will join us again next season!

For those of you who would like to extend the season, information will be coming to you via email shortly.

 

Baked Radicchio and Mozzarella Pasta

2 Tbsp unsalted butter

2 mdm garlic cloves, minced

1 medium onion, diced small

2 lbs tomatoes, coarsely chopped

1 head radicchio, sliced crosswise into 1/2 inch strips

1/2 cup heavy cream

1 lb  penne pasta

8 oz. fresh mozzarella, diced small

1/2 cup Parmigiano-Reggiano cheese, finely grated

Heat oven to 400.  Bring a large pot of water to a boil.  Melt butter in a medium saucepan over medium heat.  When it foams, add garlic and onion, season well with salt and cook until onion is translucent, about 4 minutes.  Add tomatoes and let simmer about 10 minutes.  Add radicchio and cream and cook until radicchio is wilted, about 5 minutes.  Cook pasta in boiling salted water for about half the time recommended on the package directions, and drain.  Set aside. Once the sauce has finished simmering, combine it with half the cooked pasta and mix until pasta is evenly coated.  Place the pasta mixture in a 13 X 9 inch baking dish and sprinkle the Parmigiano over top.  Place in the oven and bake until the mixture is bubbling, the pasta is al dente, and the top is golden brown, about 20 minutes.

from chow.com

Next Week

Winter Squashes and  Rutabagas and Kale