Fort Hill Farm

Herbs coming in nicely. 

-Basil and cilantro, take what you can use.  

-Also chives, parsley, sage, and dill (limit one small bunch total).  

-Flowers a little slow this year, but we do have a few nice dahlias per share. 

-Strawberry and snap pear harvests are over. 

PYO open to ALL shareholders.  Pick your own hours are Tues. and Thurs 2:30PM to 6:30 PM, and Saturday 8AM to 1:00pm.

from Food and Wine Magazine with adjustments by Janine

1 ¾ lbs. kale, large stems discarded     

2 whole wheat pita breads       

¼ cup extra virgin olive oil, more for brushing           

2 TBSP lemon juice    

¼ tsp crushed red pepper

Salt and Freshly ground pepper

½ cup grape tomatoes (or 1 tomato chopped)

1/3 cup Calamata olives, cut lengthwise into slivers

2 oz. feta cheese, crumbled (2/3 cup)

Preheat the oven to 400°. In a large pot of boiling water, cook the kale leaves until just tender, about 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them and transfer to a large bowl.

Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.

In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.

from Fine Cooking

3 cups low salt chicken broth, more if needed

2 TBSP unsalted butter           

½ cup Arborio rice                 

¼ lb. sweet Italian sausage, skinned and crumbled             

1 small clove garlic, chopped   

½ cup dry white wine  

Kosher salt

Pinch cayenne

¼ lb. broccoli raab, boiled 5 minutes, drained, squeezed dry and chopped

Freshly ground black pepper

2 TBSP freshly grated Parmigiano reggiano

Bring the broth to a boil; lower the heat to a simmer. In a large, heavy-gauge saucepan over medium-high heat, melt the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Add the sausage and garlic. Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute. Pour in the wine.  Stir occasionally, cooking until the liquid is almost gone, about 2 minutes. Add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the liquid is almost gone, add just enough hot broth to cover the rice, along with a pinch of salt and cayenne. Check the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn’t sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared. After a couple of additions of broth, add the broccoli raab.

Continue adding broth and checking until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a small white pin-dot in the center. Take the risotto off the heat and stir vigorously for a few seconds. Fold in the pepper, cheese, and a pinch of salt if needed. Stir in a few tablespoons of broth to loosen the risotto, if you like. Serve immediately.