Three Rivers Film Festival and Farmageddon
The Three Rivers Film Festival is a collection of independent, often arty, highly acclaimed cinema. Films on the schedule this year run the gamete from documentary to International. On opening night this year the festival is screening Farmageddon at the Harris Theater. Farmageddon is the inspirational story of a growing grass roots effort to establish rights for local farming. The director is scheduled to present the film in person. If you are passionate about food and acknowledge the growing importance of small scale agriculture this film is for you. We welcome you to check out the festival schedule here and to go see Farmageddon.
THIS WEEK’S HARVEST
~ pea shoots, Pucker Brush Farm, CNG
~1# roma beans, Sunny Meadow Farm, CF
~ stripped spaghetti squash, Blue Goose Farm, CNG
~ hydroponic lettuce, Milestone Greenhouse
~ 1# rutabegas, Clarion River Organics, OG
~ daikon radishes, Clarion River Organics, OG
~ 3# Stayman Winesap apples, Kistaco Farm
~ red kale, Clarion River Organics, OG
~2.5# potato medley, Golden Harvest Farm, CF
~ 3# Braeburn apples, Dawson’s Orchards
~ Swiss chard, Nu Way Farm, CF
~ red savoy cabbage head, Weeping Willow Farm, CF
~ curly parsley, Crighton’s Farm
~ 1# red onions, Crighton’s Farm
~ winter squash, Weeping Willow Farm, CF or Matthew’s Farm
~ French breakfast radishes, Nu Way Farm, CF
~ butterhead or oakleaf lettuce, Clarion River Organics, OG
OG- Certified Organic CNG- Certified Natural Grown CF- Chemical Free
1 large rutabaga, peeled
3 T. butter
3 T. honey
Preheat oven to 400 degrees.
Slice the rutabaga horizontally into 3/4 inch rounds. Slice each round into 3/4 inch pieces. Cut pieces in half horizontally if large.
Combine butter and honey in a medium-large bowl. Heat for 30 seconds or so until butter is melted. Stir to combine. Add rutabaga slices and toss to coat evenly.
Spread rutabaga pieces onto a lightly oiled or parchment lined baking sheet. Roast 35-40 minutes, stirring every 10 minutes, until slices have golden brown spots and are crispy around the edges. Enjoy!
Note: don’t drizzle the excess marinade over the slices, as it is likely to run off onto the pan and burn
2 cups julienne cut daikon radish (I used my food processor to cut it)
1 tsp kosher salt1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.
The beauty of this recipe lies in its simplicity—and the quality of your ingredients of course—but that doesn’t mean you can’t add your own personal touch with a handful of baby arugula (so easy to grow!), some fresh basil or thyme, a diced plum tomato, or even a few wild mushrooms if you’re lucky enough to have some handy. I like stirring in a spoonful or two of Trader Joe’s Sun Dried Tomato Bruschetta (another addiction!), as pictured above. A little basil pesto or arugula pesto would also be nice.
The amounts of each ingredient are purely to taste—it’s nearly impossible to mess this dish up. I added my More, More, More kitchen philosophy to the original version, upping the garlic, parsley, and cheese, and substituting tagliatelle when I didn’t have any linguine on hand (though I prefer it with the linguine). Oh yes, and there’s the added bonus that garlic, parsley, and even olive oil are all very good for you. What a delicious way to boost your immune system this winter. Bon appetit!
8 ounces dried linguine (of course fresh pasta would be wonderful)
4 to 6 Tablespoons extra virgin olive oil
10 to 12 large cloves garlic, finely chopped
1 cup (packed) chopped fresh Italian flat leaf parsley
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
Salt and pepper to taste
Cook the pasta in salted boiling water, drain and return to the pot or a serving bowl, saving a little of the pasta water. When the pasta is nearly cooked, heat oil in a large skillet to hot, but not smoking. Add the garlic and lower the heat, stirring constantly for 2 to 3 minutes. Do not let the garlic burn. Add three quarters of the parsley, and salt and pepper to taste. Remove from heat. Pour the sauce over the linguine and toss thoroughly, adding a little of the pasta water if desired. Top with the grated cheese and remaining parsley.