We’ve been working our butts off all season and party time is quickly approaching at Raleigh’s Hillside Farm. Officially, there are still 13 days until the autumn equinox, but we feel it in the air. The cool breeze. The golden light. The slowing pace in our fields. The colored peppers and abundant storage crops. The waning tomatoes and eggplant. It’s fall out there and we couldn’t be more excited about it.
Fall on the farm is a beautiful thing, and we’re so excited to share it with all our local friends through an amazing line up of fall events. It’s always been important to us to share this space we’ve built with our community– with the CSA members who support us, the friends who always believe in us, the family members who are always standing by, asking the most thoughtful questions about our business and its next moves, and the literal community that surrounds us.
This fall has a little something for everybody. There is a party for our CSA members, friends and family– an afternoon of caramel apples, pressing apple cider, football on the radio, and a chili cook-off. There is an elegant benefit dinner for REAP Food Group prepared by Heritage Tavern; my literal dream come true farm event with charcuterie, beer, appetizer stations in the field, and four perfect courses all featuring the vegetables grown at our farm.
And sprinkled throughout September and October is a Women’s Wellness series featuring all the wellness goddesses who have helped me become a healthier, happier, more balanced woman. My friend Kristen will talk about balancing hormones through nourishing meals. My friend Erin will teach us how to make digestive bitters to take into the dark winter months. My friend Steph will give an introduction to herbalism with a walk through our fields. Each day will also feature a yoga session as well as time for reflection and setting intentions.
It’s going to be a beautiful fall season out at our farm and I hope you can find time to join us at one of these joyous events in our fields. And if you live too far from Wisconsin to make the trip, how about you do me a favor and celebrate all this fall bounty with a simple dinner of fajitas with avocado and edamame?
Much September love,
FALL FAJITAS WITH AVOCADO EDAMAME MASH
Takes 30 minutes
1/4 cup olive oil, divided
1-2 green bell peppers, seeded and cut into thin strips
2 colored peppers, seeded and cut into thin strips
1 yellow onion, cut in half and thinly sliced
3 garlic cloves, minced
1 teaspoon Kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound flank steak, cut into thin strips
2 teaspoons cumin
2 teaspoon chili powder
1 pinch cayenne powder
1 cup shelled edamame (pods boiled for 4 minutes and then removed from shells)
1 lime, juiced
Sour cream or Greek yogurt, optional
Hot sauce, optional
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat. Add peppers, onions, and garlic with 1/2 teaspoon each salt and pepper. Cook for 15 minutes, stirring occasionally. You want the veggies to be softened and just beginning to char in places. Add steak along with cumin, chili powder, and cayenne. Saute 5 minutes longer, just until steak is cooked through.
- Combine avocado and edamame in a small bowl. Smash with a potato masher, pastry cutter or two forms until the two come together. Add lime juice from half a lime and remaining 1/2 teaspoon salt. Taste and adjust flavors as desired. I used the juice from a whole lime but you may not want to.
- Warm tortillas on a skillet or in microwave and serve with a generous portion of both avocado edamame mash and fajita mixture. Top with sour cream or Greek yogurt and hot sauce if desired. Enjoy!