View from the Tractor
Well, we made it to September. I saw in the paper and on the web this morning that the divide and higher mountains received the first dustings of snow. My staff and I have also been having dreams (nightmares) of snow covering the crops. I think the snow is still a ways off here on the plains but fall will be upon us in a few short weeks.
This is an amazing time on the farm as we bid farewell to some summer crops like summer squash and cucumbers while we nurse the last few tomatoes out of the field. Gratefully the weather is fine enough that the peppers will continue to ripen and we may even get red bells and our amazing sweet Italian peppers before the first frost kisses their tender leaves. The staff has been showing up and really crushing it even if it feels like it is harder and harder to get out of bed. Soon, we will start the clean up process around the farm, but until then we are still seeding cool weather crops like arugula, radishes, turnips while we tend to the cauliflower, cabbage and broccoli. Transitions may be hard but the transition to fall is always welcomed by the farmers.
With deepest gratitude,
Michael and the Farmers at Kilt Farm
Fruit Share
I hope the peach season treated you well. In our home we have made peach crisps, peach tarts and peach compotes. My next task is to freeze the peaches we have left for use later in the winter. I am excited to be offering 2# of Santa Rosa Plums and 3# of Gala apples in this weeks share. We have brought in a little extra of each for add ons.
Sauce Tomatoes
We are almost finished with tomatoes for the year. This is the last week we will have the sauce tomatoes available.
15# Red Ripe Tomatoes - $30
Pastificio
I have been excited to partner with Pastificio over the years. I have aways been impressed with their pasta and the company itself. This week we are excited to be offering every member a pasta sample of their delicious heirloom Fusilli.
Pastificio Boulder is a craft pasta company primarily working with organic heirloom and ancient wheat varieties. Their unique flour blend is freshly milled, combining four varieties of wheat in the form of whole grain and semolina flours.They collaborate with Colorado’s first regenerative agriculture certified family farm, the Jones Farms Organics, to grow ancient Durum. The pasta making is traditionally Italian, including the use of bronze dies and slow drying at low temperature to retain the nutrients and the flavor of fresh wheat.
The results are flavorful, nutrient dense and digestible pastas, all the while supporting a more biodiverse food system. The packaging has been thoughtfully designed to be plastic-free, fully recyclable, and biodegradable.
Good Food Award Winner 2021, 2022, 2023 and 2024. Snail of Approval from Slow Food US.
Heirloom wheat Fusilli with “sort of” Sicilian Caponata Recipe with seasonal veggies
Ingredients:
- 16oz dry Pastificio Boulder heirloom wheat Fusilli (or Garganelli or Campanelle)
- 3/4 cup extra virgin olive oil
- 4 cloves of garlic (roughly chopped)
- 1/2 large onion (small dice)
- 1 large eggplant (small dice)
- 1/2 yellow or orange bell pepper (small dice)
- 3 medium zucchini and/or summer squash (small dice)
- Small bunches of fresh basil (sliced), oregano, thyme and Italian parsley (chopped)
- Salt
- Black pepper
- Red pepper flakes
- Freshly grated Parmigiano Reggiano and finishing olive oil
How to:
- Toss the onions with half of the olive oil, sauté until golden brown. Add garlic, sauté for a few minutes. Stir every so often. Remove from the pan and set aside. Add the rest of the olive oil to the pan, add the zucchini/summer squash. Sauté for a few minutes in medium heat, add eggplant then bell peppers. Sauté until golden brown, add onions and garlic. Toss everything gently.
- Add salt and peppers to taste and add half of the fresh herbs.
- Cook pasta as per pasta box instructions. Once pasta is al dente (a bit less cooked than you would like), transfer it with a spider to the pan with the veggies.
- Add a ¼ cup of pasta water.
- Gently toss and sprinkle the rest of the fresh herbs.
- Serve it at room temperature with Parmigiano Reggiano and a drizzle of finishing olive oil!
Enjoy your sample of pasta. If you are GF, feel free to pass it along to your non GF friends and family.
Thank you so much for being a member of the farm. We can't do it with out you.
