Greetings CSA Members,

I glanced at the ground yesterday as I was walking precariously with too much hay for my goats and there it was - a beautiful orange/red sugar maple leaf, staring up at me as if to say: “ Wake up, haven’t you noticed. Fall has arrived!” The crisp mornings of the past few days also remind me that the blanket of white is not too far off. Until then, however, I plan to enjoy tomatoes and summer squash. I will ignore the signs of Autumn for just a few more weeks! The photo this week is a snapshot of the hardworking crew, sipping lemonade at the end of a very busy market in Troy. Brian and I are so very thankful for each and every member of our crew. Our hats are off to all of them and the amazing job they do every day here on the farm!

Enjoy your share this week – Justine

BROCCOLI RABE AND CHICKPEA PITA PIZZAS 
(Chez Panisse Vegetables, Alice Waters)

2 lg. cloves garlic, sliced thin

1/4 cup extra-virgin olive oil

1 can (19-oz.) can chickpeas, rinsed and drained

1/2 cup water

1 lg. bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)

1/2 tsp. dried hot red pepper flakes

3 loaves 6-inch pita, halved horizontally to form 6 rounds

1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden.

Transfer garlic and 1 tablespoon oil to a food processor. Add chickpeas, 1/4 cup water, salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chickpea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.

Broccoli Raab [rob] or Rapini [rah-PEE-nee] – Commonly known in the United States as broccoli raab (also spelled broccoli rabe). It is truly a vegetable with many names around the world. A few of the many names are raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip, and turnip broccoli.

Originating in the Mediterranean and also China, it is actually a descendant from a wild herb. Today, Rapini is found growing in California, Arizona, New Jersey, Quebec and Ontario (and now Schaghticoke, NY). It is one of the most popular vegetables among the Chinese. It is probably the most popular vegetable in Hong Kong and also widely used in the western world.

Although it has broccoli's name, broccoli raab is not related to broccoli. It is, however, closely related to turnips, which is probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms. It is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds. Broccoli Rabe/Rapini: Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems that appear tough (sometimes thestems are tougher than other times depending on the age). The stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. To maintain crispness, refrigerate unwashed and loosely wrapped in a plastic bag or wrap for up to 3 days.

How To Cook Broccoli Rabe

The leaves, stems, and flower heads are cooked (broil, stirfry, braise, sauté, or steam) and eaten just like regular broccoli and have a flavor similar to broccoli but much more pungent. It is quite tasty with a nutty flavor and has a slightly bitter taste.

Rinse and trim 1/4-inch from bottom of stems. Cut stalks crosswise into 2-inch pieces and drop them into salted (optional), boiling water. Cook for 1 to 2 minutes and remove with slotted spoon. Sauté the blanched broccoli rabe in a little olive oil and as much garlic as you like for 3 to 5 minutes until tender. Optional - Add a few dried red pepper flakes, pine nuts, and/or currants.

This week in your share, you will most likely find: Leeks, Broccoli Rabe (Raab), Lettuce, Tomatoes, Potatoes, Corn, and a combination of some of the following: Radishes, Summer Squash/Zucchini, Mesclun, Cauliflower, or Broccoli

Fruit Share: 1 bag of Honeycrisp Apples

Penne With Broccoli Rabe, Tomatoes, and Parmesan

12 ounces penne pasta

1/3 cup extra-virgin olive oil

4 garlic cloves, chopped

1-2 bunches broccoli rabe, chopped

8 anchovies, chopped (optional)

3/4 teaspoon dried crushed red pepper

1 pound tomatoes, diced

1 cup chopped fresh basil, divided

2 tablespoons fresh lemon juice

1 1/4 cups grated Parmesan cheese, divided

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.

Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.

Add vegetable mixture and lemon juice to pasta; toss to coat.

Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta

Potato, Leek, and Greens Soup

1 tablespoon olive oil

1 tablespoon unsalted butter

1 bunch leeks, thoroughly rinsed and thinly sliced

4 1/2 cups chicken or vegetable stock

Salt and freshly ground pepper

6-8 potatoes (about 3 pounds), peeled and cut into 3/4-inch cubes

1 bunch arugula or other greens, such as broccoli rabe, endive, or escarole, washed

Heat oil and butter in a large, heavy saucepan over low heat. Add leeks and stir well. Cover and cook until soft, about 5 minutes.

Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.

Ladle about 3 cups of soup into a blender (don't fill more than half full).

Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.

Stir in greens. Cook for 2 to 3 minutes, until wilted and bright green, and serve immediately.

Potato and Leek Gratin (Martha Stewart)

2-3 pounds potatoes

2 tablespoons unsalted butter

1-2 leeks, white part only, halved lengthwise and cut into 1/4-inch-thick slices

1 1/2 cups heavy cream

1 cup whole milk

1/4 teaspoon freshly grated nutmeg

Coarse salt and freshly ground black pepper

1 1/2 cups Gruyere cheese, coarsely grated

Preheat oven to 400 degrees. Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.

Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.

Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.

Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.