New Leaf Organics
One Farming Mama
It certainly has started to feel a bit like Fall out there, at least in the mornings. The ground stays so wet now from the dew it is comical to see our boots and pants after harvest in the mornings. The shift always feels both happy and sad for me; happy as the weeds slow down and we can finally stay ahead of the weeding, but sad because that means we have definitely rounded the hump to Fall. This always seems to be the time when we all start to panic about the things we haven’t been able to squeeze into our Summer and all the projects left on the list for next time. There is never a shortage of projects at a farm but what we do often lack is the time to reflect enough to choose smart projects for the long term farm vision. Usually I end up mulling all these things over in my own head, at the end of the season when I am too fried to be rational, but this year I am enlisting the help of my capable crew. Hopefully they can help balance out my perspective a little bit and add a little creativity to our project list. Our plants are really responding to this cooler weather shift. The broccoli and cauliflower are all perked up. The greens are on their way back, the raspberries are huge and delicious, and the winter squash is beginning to turn. Our sweet potatoes are approaching sellable size, so we can look forward to those in the next few weeks. Our next batches of cukes are on their way so we can finally say goodbye to the now really ugly last round, good riddance. We have mowed our potatoes to get them ready for storage time, and just today we topped our brussel sprouts to send all the growing energy down to the sprouts. All this talk is not meant to rush you into Fall if you are not yet there. We are still knee deep in tomatoes for sure! Our peppers and eggplants are just coming into their own. Next week is the last week for those of you who only signed up for the summer share. If you would like to continue on for the Fall, just let me know. If you know anyone else who might want to join for the Fall GLory harvest share, send them our info so they can begin in September. Have a nice week,Jill, Abe, Drew, and Brittany
Skillet Macaroni and Cheese with Broccoli and Garlicserves 4
10 0z broccoli florets3 1/2 cups water plus more as needed1 (12 oz) can evaporated milk12 oz elbow macaronisalt and pepper1 t cornstarch1/2 t dry mustard1/4 t tabasco2 cups shredded cheddar cheese2 cups shredded monterey jack cheese3 T unsalted butter1 T olive oil3 garlic cloves, minced1/4 t red pepper flakes
Cook olive oil, garlic, and red pepper flakes in skillet over medium high heat until fragrant, about 1 minute. Bring 3 1/2 cups water, 1 cup evaporated milk, macaroni, and 1/2 t salt to a simmer in 12 inch non-stick skillet over high heat, stirring often, until macaroni is tender, 8-10 minutes. Whisk remaining 1/2 cup evap milk, cornstarch, mustard, and tabasco together, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Add in broccoli. Stir in butter and season with salt and pepper.
