Circle S Farm last fall blast CSA Monday, Nov 4 and MSFM Wednesday, Nov 6, 2024

“I DON’T CARE!” Harry yelled at them…. “I’VE HAD ENOUGH, I’VE SEEN ENOUGH, I WANT OUT, I WANT IT TO END, I DON’T CARE ANYMORE!”
― J.K. Rowling, Harry Potter and the Order of the Phoenix

Every year, this is how it goes.  I am so ready for the season to end.  Like getting out of school for summer.  I look forward to winter.

And so it ends, this year.  The week after Halloween, and anniversarys…speaking of which.  I think this is my 21st CSA season.  Something to celebrate!

And so I’m leaving you all with a bottle of wine from Scenic City Wines.  Matt’s last pick.  A pairing with pumpkin ginger risotto, something to look forward to.  Like a fire on cold wintry nights.

Farm News:  The Fall blast CSA ends this week.  Deliveries will be made in bags, and I will retire the buckets for the winter.  Please remember to leave them out.  Also, the chickens are taking a break from laying, so I will refund those of you who are missing egg shares.  Thank you for understanding:)

What’s in the bucket? Ginger, diakon radish, peppers, baby squash, greens and more greens…maybe some small turnips, or carrots.  Half shares will get a pumpkin, and the rest of you saved yours after halloween?  Of course you did.  And red wine….hoorah.

Risotto With Pumpkin, Ginger and Sage 

INGREDIENTS Yield: 4 servings FOR THE RISOTTO

2 tablespoons extra-virgin olive oil 1 cup finely chopped leek (white part only)

3 cups peeled pumpkin or winter squash, cut in ½- inch cubes (about 1 pound)

1 tablespoon peeled and minced fresh ginger

5 cups water or vegetable stock

Sea salt Freshly ground black pepper

1 tablespoon finely chopped fresh sage 1½ cups Arborio rice

½ cup dry white wine

2 tablespoons unsalted butter

½ cup finely grated rennet-free Parmesan cheese

3 teaspoons finely chopped parsley

½ cup toasted pumpkin seeds

FOR THE PUMPKIN SEED TOPPING

½ cup shelled pumpkin seeds

½ teaspoon extra-virgin olive oil

Pinch of fine sea salt

PREPARATION PREPARE THE PUMPKIN SEED TOPPING

Step 1 Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside. TO MAKE THE RISOTTO Step 2 In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes. Step 3 Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame. Step 4 In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes. Step 5 Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving. Step 6 Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted.

 

Happy Eating, Happy Ending, and Thanks for eating local food from Circle S Farm this season.

 

 

This entry was posted in Circle S Farm News. Bookmark the permalink.