Here’s our expected harvest this week, though shares may vary:
Full Share: Swiss Chard (double portion), Mizuna (double portion), Kale (double portion), Okra, Onions, Tomatoes, Sweet potatoes or pumpkin, Peppers (double portion), Rosemary
Half Share: Swiss Chard, Mizuna (double portion), Kale, Okra or tomatoes, Onions, Peppers
Peppers this week are courtesy of our friends at Taylor Farm in Lexington.
Blessing Falls Week 6 Fall Season Share: Rosemary, onions, okra, tomatoes, chard, peppers, mizuna, pumpkin, kale, squash
Here’s a delicious recipe we love to make with our kale! You can substitute linguine for the bucatini pasta and bacon for the prosciutto if you can’t find those items. You can also add onion or tomatoes to this recipe.
Creamy Kale Pesto Bucatini
2 cloves garlic, roughly chopped
4 cups kale, roughly chopped and packed
¼ cup pine nuts
½ cup olive oil
½ cup ricotta cheese
½ tsp. kosher salt
1 lb. bucatini
1 tbsp. olive oil
4 pieces prosciutto, thinly sliced and chopped into fine pieces
½ oz. heavy whipping cream, at room temperature
1. Bring a large pot of salted water to boil over high heat.
2. To a food processor, add garlic cloves. Pulse until finely minced. Add kale and pine nuts. Pulse until combined. With food processor running, slowly stream in olive oil through the top chute opening. Once mixture is combined, transfer to a bowl. Add ricotta cheese and salt. Stir to combine.
3. In a large sauté pan, heavy olive oil over medium heat. Add prosciutto bits and cook until slightly crisped, about 4-5 minutes. Add heavy cream, stirring constantly. Allow to cook, stirring occasionally, until the heavy cream bubbles up slightly.
4. Meanwhile, cook bucatini until al dente. Drain pasta, reserving about ½ cup pasta water. Add pasta directly to sauté pan with prosciutto and cream. Add ½ cup of the kale pesto and a few splashes of pasta water, stirring until combined. Add more pesto or pasta water if desired.