Final CSA Recipes

Roasted Red Kuri Squash

From Emma &Ben

 

1 Red Kuri Hubbard Squash

1 T. fresh sage, chopped, OR 2 t. dry sage

1 T. maple syrup

Olive Oil

Salt

Freshly ground pepper

Butter, to finish

Additional maple syrup, to finish

 

Preheat oven to 400 degrees. Using a large, sharp knife, carefully cut squash in half and scoop out the seeds. Rub with olive oil, sprinkle with salt, pepper and chopped sage. Place skin side down on baking sheet and roast until tender, about 45 minutes to 1 hour. Once tender when pierced with a fork, remove from oven and cool slightly. Scoop out flesh and transfer to a serving bowl. Mix with about 2 tablespoons butter and additional maple syrup, if desired. Serve warm. This dish is great with braised greens.

 

 

Navajo Stew

Modified from Moosewood Restaurant’s “Simple Suppers”

We served this recipe last night at our final harvest potluck. Add sweet corn if you wish.

 

1 delicata, acorn, or small red kuri squash

3 green or poblano peppers

1 large onion

4 cloves garlic, minced

2 T. vegetable oil

1 T. ground cumin

1 t. salt

Freshly ground black pepper

3 C. fresh tomatoes, chopped, OR 1- 15 oz can tomatoes

1 T. canned chipotles in adobo sauce (one of our favorite grocery ingredients)

2 T. fresh green coriander seeds, OR ½ C. fresh cilantro

2 cups cooked pinto or black beans, OR 1- 15 oz can of beans, drained

Plain yogurt or sour cream, for serving

 

Preheat oven to 450 degrees. Lightly oil a baking sheet.

 

Peel the squash and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cit it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, cumin, oil, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 15 minutes. Stir and continue to roast for another 10 to 15 minutes, until the squash is tender but not mushy.

 

While the vegetables roast, puree the tomatoes, chipotle, and green coriander seeds in a blender or food processor until smooth, set aside. When the vegetables are tender, put them in a 2 to 3 quart baking dish, stir in the tomato-coriander sauce and the beans, and return to the oven until hot, about 10 minutes.

 

Top with yogurt or sour cream if desired and serve hot.

 

 

 

 

CSA Recipes Week 11

Harvesting Squash

1/5 of our total winter squash harvest

We are now only 2 weeks away from the end of our inaugural CSA season. For us, it has been a true pleasure delivering vegetables to our members on a weekly basis. After these final two weeks of CSA harvests, we will be continuing to reap a bounty, however the goods will be directed to our wedding feast. On October 6, we will be tying the knot, and Dan Martello, the executive chef at Good Luck restaurant, has created a menu incorporating all of our farm fresh ingredients.

So after our members receive their final basket of veggies, our labor will be devoted to reaping a bounty to share with our devoted family and friends. We have so thoroughly enjoyed sharing our produce with members, and soon look forward to a wedding meal prepared with many of the same products.

Until then however, we continue to encourage our members to experiment with new ingredients. Having harvested nearly 1000 lbs of winter squash this past week, we will be sharing the bounty with our members for the next two distributions.

 

Roasted Spaghetti Squash

1 medium to large spaghetti squash

extra virgin olive oil

salt

freshly ground pepper

crushed red pepper (optional)

minced garlic OR tomato sauce

 

 

Preheat oven to 425 degrees. Cut squash in half and scoop out the seeds. Rub squash halves with oil and sprinkle with salt, pepper, and crushed red pepper, if desired. Place skin side up, flesh side down, on baking sheet and roast until tender, about 45 minutes to 1 hour. Once tender, scoop out flesh and fluff until long tendrils form. Toss with additional olive oil and freshly minced garlic, or tomato sauce. Finish with grated Parmesan and serve hot.

CSA Recipes Week 9

Vegetables a la Grecque

“Heart of the Artichoke” by David Tanis

Although this recipe is replicated in many cookbooks, by many different chefs. You can essentially prepare all sorts of vegetables in this same style, and may substitute almost any vegetable for the ones stated here.

 

For the poaching liquid:

2 C. dry white wine

2 C. olive oil

2 C. water

2 t. salt

1 t. coriander seeds

1 t. black peppercorns

1 bay leaf

1 small bunch thyme, or 2 t. dry thyme

6 garlic cloves, thickly sliced

1 small lemon, sliced

2 T. white wine vinegar

 

For the vegetables:

6-12 onions, red or white

6 medium carrots, halved lengthwise

2 small fennel bulbs, trimmed and cut into small wedges

2 medium zucchini, cut into thick batons

 

To make the poaching liquid, combine all ingredients in a wide non-reactive heavy-bottomed pot and bring to a boil. Reduce the heat and simmer for about 5 minutes. Taste and adjust for salt. It should be well seasoned, as this bath will flavor the vegetables.

 

Start with the onions. Simmer them gently until easily pierced with a skewer, about 10 minutes. Remove them from the poaching liquid with a slotted spoon and let them cool on a plate. Continue with the other vegetables, counting on about 5 minutes for the carrots and fennel, and about 3 minutes for the zucchini. The goal is tender, not mushy vegetables.

 

Strain and cool the poaching liquid.

 

Put the vegetables in a deep wide dish and pour the cooled liquid over them. Let them sit in the liquid for at least a few hours, or refrigerate overnight.

When you’re ready to serve, remove the vegetables to a platter and spoon a little of the poaching liquid over the top. Serve at room temp.

 

 

Tomato Panzanella

Modified from “Tartine Bread” by Chad Robertson

This is a classic Italian bread salad.

 

Roasted Croutons:

2 T. olive oil

Salt

2 thick slices of day old bread, crusty bread, torn into large pieces

2 ounces of fresh Parmesan cheese

 

Tomato Vinaigrette

2 ripe heirloom tomatoes

½ red onion, finely diced

1 ½ T. red wine or sherry vinegar

Pinch salt

½ C. olive oil

 

1 cucumber

1 small bunch basil, stems removed

 

Preheat the oven to 400 degrees. In a bowl, toss the bread pieces with 3 tablespoons of olive oil and a pinch of salt. Place the bread on a sheet pan and grate the cheese on top, and put the pan in the oven. Roast until the bread is deep golden 10 to 20 minutes.

 

Meanwhile, to make the vinaigrette, cut each tomato in half crosswise. Holding each half over a small bowl, gently squeeze it (as if juicing an orange) to release the seeds. Reserve the tomatoes. Add the onion, vinegar, and salt to the seeds, and stir to combine. Stir in the olive oil.

 

Cut the reserved tomato halves into 1-inch chunks. Peel the cucumber. Cut the cucumber lengthwise into thin strips.

 

In a serving bowl, combine the croutons, tomatoes, cucumber, and basil. Add the vinaigrette and toss. Let stand for 5 minutes before serving.