Field to Fork Fall Fest

Palisade Peaches

Red Globe peaches from our friends at Hetherington Orchards.

Becca

You have set my heart free.

Kaitlin & Ritchie

Garden Pasta

I used: 
1 small fennel bulb, chopped 
1 medium yellow onion, chopped 
5-10 Hakuri turnips, sliced 
1 medium zuchinni, sliced into 1/4 inch by 1 inch strips 
4 large kale leaves, whole 
1 cup basil leaves, whole 
1 yellow tomato, sliced 


24oz jar of marinara sauce 
16oz package of fettuchini 


Start boiling your water for the pasta and preheat oven to 400 degrees. 


Prepare your fennel first. Pan-saute for 8-10 minutes, unitl tender, and set aside. 


In a large sauce pan, begin sauteing the onion with the turnips. Simmer 10-15 minutes before adding the zuchinni. Cover and let cook down. 


Add the herbs to your sauce and start on medium heat. Begin boiling the noodles. 


Lightly rub the kale leaves with coconut oil and lay flat on a cookie sheet. Bake for 8-10 minutes, until crispy and almost burnt. 


Add the fennel to the vegetable mixture and turn to medium heat. 


To serve, top the noodles with the marinara and herb sauce. Cover with the vegetable mixture. Crush and sprinkle one kale leaf over the entire plate. Finish with a few slices of yellow tomato on the side. Serves 4.

Ashley & Jeff