WEEK TEN. you a crazy hen.
Vegetables: collards, collards, basil, summer squash, peppers (gypsy), lettuce head, plums, garlic, cucumbers, parsley, kale, green onions.
Woo Woo. That’s the name of our dog Roy. He is an Akita who is super sweet to humans, but not into other dogs at all. He sort of reminds us of Zoolander because he’s really, really good looking yet sometimes kind of slow acting. We also call him Roy Bobby because of this. Roy belongs to Brian, who also has another dog named Teka. Teka is older than Roy and a bit wiser. She is half German Shepard and half Akita, so our dogs really only like each other as dogs. These dogs stay inside at night, unlike our old dog Corrie, who used to cruise around the farm at all hours. Corrie was the big fluff ball who has since gone back east with Leo and is doing very well out there. We hear that he is swimming everyday, taking long walks with the boys, and is looking forward to the fall foliage. With Corrie staying outside he was a huge help with the deer that for some reason can still jump over our deer fence, and our even chewing through it. And as you can guess when deer get into your garden they eat your plants. I am just going to put it out there that our dry farmed tomato field has taken a pretty big hit. We put the tomatoes over near our neighbors thinking that their dog would take care of the problem, but alas, their dog has done nothing to help. We are doing what we can to fix the problem and hope that we can rescue enough of the tomatoes to get them to you. We do have two other rows of heirloom tomatoes that are coming on so there won’t be a shortage of tomatoes. We also have three cats and eleven chickens. Have a great week everyone.
Fusilli with Basil and Kale
1 lb fusili
2 teaspoons extra-virgin olive oil
8 cloves garlic, minced
4 shallots, minced sea salt 1 cup vegetable stock
1 bunch kale, finely diced
1 bunch fresh basil, leaves minced
½ cup sun-dried tomatoes, soaked until tender and diced
Cook Fusili.
While Fusili is cooking, heat olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes. Add shallots and pinch of salt and cook, stirring, until shallots are translucent. Stir in sun-dried tomatoes and season lightly with salt. Add stock and simmer until tomatoes are soft, 6 to 8 minutes. Add kale and cook until kale is wilted and turns a deep green, about 8 minutes.
Add fusili and sauce to pasta cooking pot and stir until fusili is well-coated with sauce. Gently fold in basil. Transfer fusilli to a pasta bowl and serve immediately, garnished with fresh basil leaves.