Fresh Pasta and August Frosts

As we near the end of August frost becomes something we watch out for all the time. My mom checks the weather every day and today I got a message, “Its going to be 32 tonight.” I am off to close the ten greenhouses with all of our favorite things in them…. Tomatoes, eggplants, peppers, zucchinis, cucumbers, winter squash, tomatillos, melons, etc…

I am very excited to have so much covered space this year and the possibility of harvesting the “hots” later than ever. The plastic won’t protect from deep freeze, just a few degrees, but sometimes that’s all you need until the end of September.
I have made a list and seed order of all the things to start next week for fall/winter planting in the greenhouses when these “hots” finally bite the dust in October. We are looking forward to winter greens and much more. More than ever! I am going to see what it looks like to eat from the farm year-round. I hope you’ll partake as well!

Last week we made pasta with Tall’s fresh milled flour. It was my first time, but so easy!!! We got a pasta maker from the thrift store, gathered some eggs, a bucket of flour and voila… pasta! Make yourself a pile of flour with a dent in it for three eggs… Crack the eggs into the dent, then whisk them carefully with a fork, slowly taking in flour from the edges. Before you know it, you can start to kneed the dough. You want to kneed it until it feels a little elastic… not wet or sticky at all, but it can’t break off if you pull on it. Then take a little ball and flatten it with your hands, put a little flour on the outside and send it through the pasta maker. Send it through a couple times until you get the desired thickness. We like “4”. Then shoot it through the cutter after you put a bit more flour on the outside of the “slab”. Hang it or throw it right in the pot! Amazing 😉 You’ll feel very Italian.