Vegetable List
Andalusian Sprouts
Brussels Sprouts
Purple Haze Carrots
Swiss Chard
Eggplant Extravaganza
Flat Italian Parsley
El Jefe Peppers
Poblano Peppers
Red Bell Peppers
White Norland Potatoes
Mystic Plus Pumpkins
Notes from the Farm
Well I'll be a son of a gun... the season done come and gone... with a delightfully warm sendoff. I rarely have little to say, but today, all I've got to say is “son of a gun”.
Every season is different, every season has its ups and downs... but all in all, I think this was a good season. I know we had fun, I know that we succeeded more than we failed, and I know that we really enjoyed all of you folks. Thanks for making it fun. Thanks for taking the time to dig out the cookbooks and dive into the corners of the internet trying how to figure out how to use 5 lbs of eggplant. Thanks for offering suggestions and feedback. Thanks for everything.
Hopefully you've enjoyed this season as much as we have... its been a real squash of a time... kale of a time? carrot of a time? Its certainly been a time...
Vegetable of the Week
Andalusian Sprouts: Anyone who has been to the Bridgton Farmers' Market has seen these little guys before. Andalusian sprouts are a specialty of our farm... they are large, sweet brussels sprout like vegetables. There is very little on the internet about them, other than a couple of pages that cite these extra large sprouts grown in the Andalusian region of Spain. We often half them and sear them in a pan in one of two ways: Sweet with black pepper and a maple syrup glaze, or savory cooked with shallots and white wine... either way, get a good sear on both sides of the halved sprout first.
Recipes
Ribollita... Lets go out with a bang!
Ribollita is an elaborate (some say overly elaborate) Italian vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, chard, potatoes, eggplant—and served with a drizzle of extra-virgin olive oil.
9 cups of water
2 cans cannellini beans (white kidney beans; about 8 ounces)
1 bunch Italian parsley
8 garlic cloves
2 teaspoons (or more) fine sea salt, divided
6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 large onion, chopped
2 large celery stalks, diced
4 medium carrots, chopped
3 large white potatoes, scrubbed, cut into 1/2-inch cubes
1 large pinch of dried thyme
1 whole bunch chard, leaves and stems chopped fine
4 cups thinly sliced savoy cabbage
1 large eggplant, peeled and chopped
1 2-inch square Parmesan cheese rind
3 red bell peppers chopped
1 pint brussels sprouts
1 poblano chopped (optional)
Pinch of dried crushed red pepper
2 cups (or more) boxed vegetable broth or good-quality canned vegetable broth.
6 1/2-inch-thick slices country white bread, coarsely torn with crust
Combine 4 cups water, beans, salt and half the garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer, stirring occasionally.
Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add the rest of the chopped garlic; stir 2 minutes. Add celery, carrot, potato, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, parsley, eggplants, peppers, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper.
Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.
Divide ribollita among bowls, drizzle with oil, and serve.
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