Weekly Updates

This page will tell you what vegetables we will have on a week by week basis

For the weekend of October 13 and 14 we will be offering the following items

1. St. Michele Cabbage
2. Canadian Crookneck Squash
3. Absolutely positively (for sure) the last cucumbers
4. Fresh figs
5. Swiss Chard

           6. Red Russian Kale

Pasta with Red Russian Kale , Tomato, and Shrimp*   

One large bunch Red Russian Kale

One pound raw shrimp

An onion, chopped

Two clove garlic, chopped

One quart tomato passata or on lb tomatoes peeled and seeded

Two tablespoons olive oil

Splash of marsala wine

One third cup cream

1.Peel the shrimp and shred the kale stems and leaves

2. In a pan large enough to hold all the ingredients, Sauté the onion in olive  oil, then add the garlic

3. Add the shredded kale and the wine and cover the pan

4. Start your pasta water and simmer the tomato in a separate pan

5. Add tomato to the pan and uncover to reduce on medium heat**

6. When the water boils put in the pasta and add the shrimp to the pan

7. Three minutes before the pasta is done add the cream and raise the heat if needed to reduce the sauce

8. When pasta is done drain it and throw it into the pan with the sauce, continue to cook for one or two minutes.

9. Serve hot with grated parmesan at the table                                      

* you could also do this with chicken or sausage

** If your pasta is nearing done and the sauce is still too liquid, remove all the solids from the pan into your serving bowl and with just the liquids left in the pan, turn up the heat. It will reduce quickly. When the past is done, bathe it in the sauce then bring the dish together in your serving bowl.