The store and bakery is cute and reminds me a little of Russo's in Watertown, although it's not nearly as big. There's a whole range of fresh produce - most of it homegrown - including tomatoes, winter squash, kale, herbs, cucumbers, kohlrabi, and more.
I managed to find a nice little pumpkin to carve into. (Note to self: try not to look so irritated whenever your husband takes photographs of you.)
I had already done the grocery shopping for the next few days (meaning, I didn't know we were going to the farm) so I didn't really "need" anything there, but I couldn't resist their homegrown brussel sprouts. And as I started to select some, a nice man came by with a load of freshly picked stock to replenish the stash.
They have a bakery and a deli (and they do catering too), so we were enticed by the aromas of fresh pastries. I saw these and thought that it would be a good combination for scones.
They had tons of squash and pumpkins and mums outside the store. Some were a little odd looking, like these large greenish ones.
So what do you do with so much fresh produce in the fall? Roast 'em! For dinner that night, I made us pork chops and topped them with some sauteed onions. And on the side we had roasted brussel sprouts, butternut squash, and potatoes.
Is it weird that one of my most favorite smells is the smell of sauteeing onions?? I love how the smell fills the kitchen every time I make them. They're so deliciously easy to do: take one large onion (usually go for the sweeter kinds, especially Vidalias when they are in season), cut it in half, then cut into thin strips. Melt 1/2 a stick of butter (I know, I didn't say it was non/low fat!) in a non-stick pan over medium heat. Add the onion, sprinkle with salt and pepper. Let it cook for about 3-4 minutes before stirring. Then stir every few minutes as needed. It should start to turn brown in color and smell good. You can turn the heat down to low and just stir once in a while until they are nicely limp and very caramelly brown in color. Serve and enjoy.
I find roasting vegetables, especially a huge tray of them like this, is the easiest and simplest way to enjoy them. Cut the vegetables into equal sized pieces, drizzle with olive oil, sprinkle with a little bit of sea salt and black pepper, then stick it in a 425 degree oven for 40-50 minutes (depending on how large the pieces are). You may want to stir or flip them half way through the process but it's generally a no-brainer way of cooking them.
I have to say, we dined like kings that night. The pork chops were so nice and thick and I luckily didn't overcook them.
I started out by rubbing them with a little bit of olive oil and then seasoning them with sea salt, black pepper, dried basil, and dried oregano on both sides. Place them into a nonstick pan heated on medium heat. Let them cook for about 4 minutes on each side (just to brown them), then put a piece of foil on top of the entire pan and transfer it to a 450 degree oven. (Make sure that your pan doesn't have any plastic parts.) I kept them in the oven for about 12 mintues since they were on the thicker side (our internal thermometer that could go inside the oven broke unfortunately). Remove from the oven and keep the foil on as you let them rest for about 8-10 minutes. This is a good time to plate everything else up and get the vino pouring.
Serve to a hungry husband and smile as it disappears. :)
