Posts Tagged ‘winter squash’

CSA Share for 2013 Week Sixteen

fall leaf on pond freedigitalphotosLast week was our last pickup of the season, but hopefully you froze or preserved some of our veggies from the summer so you don’t completely have to say “goodbye.”  In our share:

  • lettuce
  • tomatoes
  • onions
  • eggplant
  • peppers
  • winter squash
  • lots of pick your own

Soon the weather will turn cold and stay cold, so be sure to read my previous post which gives links to lots of butternut squash soup recipes.   We received a LOT of beautiful butternut squash, and it lasts a long time if it’s kept cool.  Another way I like to use this type of squash is in these Butternut Cookies which are super delicious; read my previous post for more on these cookies.  Stay warm!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2013 Week Fifteen

750px-TomatilloMany people aren’t familiar with tomatillos–what they look like when they’re ready to pick, how to best use them in recipes–so check out all things tomatillo over at Wikipedia.  In our share this week:

  • onions
  • garlic
  • tomatoes
  • green peppers
  • lettuce
  • eggplant
  • acorn squash
  • pick-your-own cherry tomatoes, hot peppers, and tomatillos

If you did happen to pick some of the tomatillos, check out the links below.  I’ve tried the Green Chile Enchiladas recipe, which was super, but haven’t tried the others.

Green Chile Enchiladas

Baked Shrimp with Tomatillos

Tomatillo Salsa Verde

CSA Share for 2012 Week Seventeen

When our farmer mentioned squash pie in our newsletter this week, I knew I had to find a recipe and try it.  I’ve made pumpkin pie aplenty, but have never tried, nor even thought of, making squash pie.  Try it with me this week!

In our share this week:

  • kale
  • mizuna
  • onions
  • peppers
  • green beans
  • beets
  • acorn squash
  • buttercup squash

While searching for a delicious-sounding squash pie recipe, I came across the perfect one, Squash Pie, due to its recommendation to use buttercup squash which is in our share this week.  For my pie, I’ll probably use a combination of that recipe and a couple of others:  Winter Squash Pie and Acorn Squash Pie.

If you need ideas for your farm party dish, check out my Recipe Box page.  See you all at the party!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Sixteen

It’s time to turn our attention to all that squash.  Luckily it stores well, plus it does look good on the counter!  If you chose one of the butternut squash, check out my previous post on a multitude of butternut squash soup recipes.  However, I’m sure you would get good results if you replaced the butternut squash with any of our varieties of squash in these recipes.

In our share this week:

  • garlic
  • kale
  • onions
  • potatoes
  • corn
  • peppers
  • green beans
  • beets
  • several types of winter squash (butternut, kabocha, sweet dumpling, spaghetti)

What to do with that kabocha squash??  If you’re in the mood for soup, make some Kabocha Squash Soup from Fresh Tastes over at pbs.org.  Also, if you can get your hands on a copy of the cookbook Love Soup by Anna Thomas, her Winter Squash, Yam, and Poblano Pepper recipe calls for kabocha squash and looks pretty tasty (I checked this cookbook out of my library a couple winters ago).

I wanted to share with you a recipe that I tried last week:  Lentil-Mushroom Burgers.  This recipe appears in Scott Jurek’s new book Eat & Run, and will use up some of our garlic, onions, and kale from our share this week.  These burgers were actually MUCH tastier than I thought they would be…a pleasant surprise.  It takes a bit of time to make up a batch, but results in a lot of leftovers that you can freeze for an easy “veggie” burger on a busy night.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Fifteen

As our farmer said in this week’s newsletter, our farm party that’s coming up in a couple of weeks truly is no-stress.  Make whatever dish you are inspired to make, show up anytime, and eat as much as you can!  The variety and amount of food is truly amazing.  Over the years, our favorite activities have been pumpkin carving and the giant bonfire, but we have really been blown away each year by the food that our farmers generously supply and cook up, and the food-creativity shown by our members.  It’s a very good time indeed. 🙂

In our share this week:

  • garlic
  • kale
  • mizuna
  • potatoes
  • green peppers
  • kohlrabi
  • cauliflower
  • onions
  • leeks
  • winter squash
  • apples

The cooler weather this week might motivate you to try a potato and leek soup.  In a previous post from last year, I link to an easy recipe.  The recipe calls for heavy cream, but I find I like it better when I replace the cream with plain milk (either whole or low-fat).

For new members, you might be stumped as to how to use mizuna.  It’s great in a salad, of course, but you could also try it with some of this week’s potatoes and garlic in this recipe over at Nourishing Words.  I’ve never tried mizuna in anything but salads, but I’m definitely going to check out this recipe.

CSA Share for 2012 Week Fourteen

This week I created a new page for this blog titled Recipe Box.  Check it out here or via the link at the top for a list of previous posts containing full recipes using our farm veggies.

In our share this week:

  • kale
  • collards
  • arugula
  • green beans
  • green peppers
  • potatoes
  • onions
  • delicata squash
  • apples

Those delicata squash in our share this week are another sign of the cooler season that’s upon us, along with the red-tipped leaves I’ve been seeing lately.  I say “good riddance” to those sweltering summer days, and I’m sure this cooler weather makes working in the fields all day just a little easier on our farmers.  I love any type of winter squash (but HATED it as a kid…go figure), and last year I even tried a cookie recipe using winter squash.  I’ve found it for you over at The Golden Yolk blog.  A very interesting cookie recipe, indeed, since it calls for olive oil as well as squash.  It’s titled Butternut Cookies, but you can absolutely use any type of winter squash.

Don’t forget to save those squash seeds!  Just toss them in olive oil and salt, and bake at 400 degrees till crunchy.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2011 Week Sixteen

This week’s pickup might have been the last one of the season, but it certainly wasn’t the least.  Those bags were HEAVY last night!   In our share this week:

  • kale
  • green peppers
  • leeks
  • celeriac
  • winter squash
  • carrots
  • garlic
  • onions
  • pick-your-own basil

The celeriac is back!  Our farmers have grown this in the past, and I took to it right away.  I’ve used it mostly in my standard veggie soup, but this time I’m absolutely going to try it in the Cream of Celeriac Soup recipe from this week’s newsletter.   An old article from the NPR archives, The Vegetable World’s Ugly Duckling, gives some fun info on this unusual veggie, plus some tasty-sounding recipes.  Leave it to our farmers to widen our veggie horizons!

I’ve got a lot of veggies in my fridge and freezer to get through, so keep checking back throughout the fall and winter for recipe ideas.  🙂

See you all at the farm party!