I feel like a high functioning head case at the moment. Taylor and I are in full swing farm planning mode. I know I promised a post about this last week, but I am going to have to postpone it. We don’t even know what we are doing right now, so it seems silly and overwhelming to document it.
Henry is super supportive of this stressful time in our lives. All he wants is for us to promise extra carrots on Tumbleweed Farm.
And extra onions for that matter!
Done and done. Carrots…onions… got it!
Luckily all of our seeds for the farm season were delivered the other day. Our wallets are very thin now and the real work is about to begin. Yikes. What we are realizing is how easy we had it at Hutchins Farm. Planning out an entire farm season in a new climate is HARD work. Especially when your livelihood is dependent on it.
Taylor and I have said this a million times. But the truth is, you do not go into farming for the money. You go into it so you can feed your community, eat like a king, and hopefully scrape by with the minimal money you earn during the season. If you can do that, then you are successful. And that my friends is our goal. We need to farm like motherf***ers. And that is what we plan to do.
Okay, let’s get back to the roasted carrot and dill pesto pasta.
First stop, carrots.
This time of year I love roasting carrots. They become SO sweet with minimal effort. All you have to do is turn on your oven. Easy peasy.
I love dill so naturally this pesto is right up my alley. However, if you are not a dill fan feel free to swap out the pesto ingredients to suit your taste buds.
Roasted carrot and dill pesto pasta (serves 4)
For the pesto: (this is a rough estimate)
3 tbs of extra virgin olive oil
1 1/2 cups fresh packed dill
1/2 a cup of fresh parsley
2 garlic cloves, minced
a handful of crushed walnuts
a handful of freshly grated parmesan cheese
salt and pepper to taste
Blend everything in a food processor. Taste test and set aside. (remember it may taste strong but it is going to accompany sweet carrots and pasta)!
For the carrots:
Preaheat the oven to 400
Cut 5-6 large carrots into 1/4 inch pieces. Toss with a little olive oil, salt and pepper. Roast in the oven for about 20 minutes. Stir halfway through. Remove from oven and set aside.
Meanwhile cook a 12 ounce box of penne pasta. When pasta is done stain it. Mix in pesto and roasted carrots. Season with salt and pepper. Sprinkle with parmesan cheese and crushed red pepper flakes. Enjoy!