So awhile ago I posted an entry about the "greening" of my families lifestyle. I wanted to update because we are making a pretty significant push in 2015 to offset our food eating to be as local as possible and are buying into a bunch of CSA (community supported agriculture) shares in our area. This will be a great experiment, a test to see how feasible it is to really eat farm to table. I will let you know how it goes!
Here is what we are looking into:
A summer and winter vegetable share at Mountain View Farm in Easthampton. This we have been doing this year already, and have done in the past. Really a wonderful experience.
A year round mushroom share from Mycoterra Farm. You get about a pound of mushrooms per week.
A summer and fall fruit share from Small Ones Farm.
A years worth (115 lbs) of unprocessed grains from Pioneer Valley Heritage grains. This will require us to purchase a grinder and grind our own flour.
A meat share from Hettie Belle Farm. This share an immense amount of meat for us and may not be possible until we get a chest freezer for the garage. Still we plan on at least doing the summer share, which is only one pickup, just to try it out.
In addition to this we have already signed up for delivery of milk from Mapleline Farms in Hadley. They deliver right to your front steps in old fashioned glass milk bottles. You can also get local yogurt, heavy cream and buttermilk from them.
So it will be an interesting year coming up!
Tuesday, October 7, 2014
Monday, October 6, 2014
Pasta with Goat Cheese and Tomatoes
Today is pretty chilly, and I really wanted something warm and filling for lunch that still felt a little summery. This dish is perfect for both. I made it a few times over the summer, once with my friend Diana, and I accidentally put in almost a quarter of a bottle of pizza seasoning, and believe it or not it was still amazing. But much better to measure a little less the first time!
You need:
1 pound pasta of your choice, I used gluten free penne
2 T garlic extra virgin olive oil, or oil plus some fresh garlic, but I love the garlic oil
Several tomatoes: if plum, use six or so, beefsteak 3, campari size tomatoes at least 8 or 9, or you can mix them like I did here.
A small log of garlic and herb goat cheese, you can use plain but garlic is better
Large handful spinach, chopped
2 tsp pizza seasoning, or other italian blend you like
salt and pepper
First step is to put water on to boil for pasta and salt it heavily. Put the oil in a saute pan large enough for a pound of pasta with room to mix, and turn to medium high. Then chop tomatoes.
Put the chopped tomatoes in the hot oil, stir around and season with salt, pepper, and pizza seasoning. Let it cook while you prep the rest of stuff, just stir once in a while. You want the tomatoes to get soft and juicy and lovely.
Chop the spinach and add it to the tomatoes when there are about 5 minutes left for the pasta to cook. Stir it in and turn it down if it is getting dry. You want this to be saucy, not pasty.
Add the goat cheese in the last couple of minutes and stir around until the sauce is creamy and bubbly. Use a slotted spoon or similar utensil to transfer the pasta to the sauce, adding some of the starchy cooking liquid into it. Stir the pasta all around and let cook a minute or two in the sauce, then serve and enjoy.
The kids and I enjoyed it outside on the deck while the sun is shining. It looks like CJ isn't enjoying anything but it is just from squinting into the sun, he ate two bowls! I love that this recipe only takes about 12 minutes start to finish, and it tastes creamy and rich, like things I am not supposed to have :)
1 pound pasta of your choice, I used gluten free penne
2 T garlic extra virgin olive oil, or oil plus some fresh garlic, but I love the garlic oil
Several tomatoes: if plum, use six or so, beefsteak 3, campari size tomatoes at least 8 or 9, or you can mix them like I did here.
A small log of garlic and herb goat cheese, you can use plain but garlic is better
Large handful spinach, chopped
2 tsp pizza seasoning, or other italian blend you like
salt and pepper
First step is to put water on to boil for pasta and salt it heavily. Put the oil in a saute pan large enough for a pound of pasta with room to mix, and turn to medium high. Then chop tomatoes.
Put the chopped tomatoes in the hot oil, stir around and season with salt, pepper, and pizza seasoning. Let it cook while you prep the rest of stuff, just stir once in a while. You want the tomatoes to get soft and juicy and lovely.
Chop the spinach and add it to the tomatoes when there are about 5 minutes left for the pasta to cook. Stir it in and turn it down if it is getting dry. You want this to be saucy, not pasty.
Add the goat cheese in the last couple of minutes and stir around until the sauce is creamy and bubbly. Use a slotted spoon or similar utensil to transfer the pasta to the sauce, adding some of the starchy cooking liquid into it. Stir the pasta all around and let cook a minute or two in the sauce, then serve and enjoy.
The kids and I enjoyed it outside on the deck while the sun is shining. It looks like CJ isn't enjoying anything but it is just from squinting into the sun, he ate two bowls! I love that this recipe only takes about 12 minutes start to finish, and it tastes creamy and rich, like things I am not supposed to have :)
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