Thanksgiving is nearing. The weather, north flying geese, leaves on the ground, and southerly receding sun all tell us so. As does the harvest, where roots abound in the share. Most all of the greens in the fields are gone, and much has already been harvested from the high tunnel.
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| Fields ready for spring |
So we turn to a wonderful array of hearty roots this week…leeks, beets, carrots, turnips and radish. A good way to start your day is with a hearty leek frittata. Match up your veggies with some farm fresh eggs purchased at the Bad Seed Pre-Thanksgiving Market this Friday (4pm-9pm). BTW, we will be there hoping the general public likes our produce as much as you do. Be sure to stop by our table. As a member you will pay bulk list prices, not our market table prices.
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| Leek cross-section |
For dinner you can take member Crystal Leaman’s advice and try the tasty fennel dish she is sharing.
Fettucine with Fennel and Bacon
Ingredients
3 tablespoons unsalted butter
5 ounces thinly sliced pancetta or bacon, cut into matchstick-size strips
3 garlic cloves, minced
2 large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges
2 teaspoons fennel seeds
1/8 teaspoon dried crushed red pepper
1 cup whipping cream
1 pound fettuccine
Freshly grated Parmesan cheese
Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.
