Notes from the Farm
We’ll bunch up sweet potato greens for you this week, and will dig the tubers for you soon. Those of you who have been part of our CSA for a few years know that we like to offer up this greens as they are a tender, delicious, and cook down similar to spinach. Combine it with your chard if you like, or cook it on its own with garlic and onions and perhaps a touch of honey or maple syrup for a sweet green treat.
Last week we brought our winter squash in from the field, and while we still have sunshine and warm temperatures during the day, I think the nights are cool enough now to allow ourselves to turn on the oven to roast some up or perhaps make a warming soup or stew. With the tomatoes still coming in from our high tunnels you can also combine ingredients that you might not normally think to pair up. Check out some recipe ideas below.
Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Briana, Adam, Kelly, Ariana and Jess
In This Week’s Distribution
Our Harvest: Butternut Squash, Scallions, Sweet Potato Greens, Chard, Tomatoes, Sweet Peppers, Hot Peppers, Eggplant, Lettuce
U-Pick: Cherry Tomatoes
Fruit Option: ‘McIntosh’ Apples
Recipes and Cooking Tips
Butternut Squash, Zucchini and Tomato Gratin
- 2 Tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- ½ tsp dried thyme
- 1 medium butternut squash, quartered lengthwise, peeled and cut into ¼-inch thick slices
- 3 zucchini, cut into ¼-inch thick slices
- 3 tomatoes, cut into ¼-inch thick slices
- ½ tsp Celtic sea salt
- ½ cup grated Pecorino Romano cheese
- Preheat the oven to 350 degrees F. and adjust the rack to the middle position.
- Heat the butter in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 12 minutes. Stir in the thyme and cook until fragrant, about 45 seconds. Spread the onions evenly in a 10-inch round baking dish (I used an oval).
- Layer the vegetables over the onions, alternating the squash, zucchini and tomatoes until you’ve used them all. Cover the dish with unbleached parchment paper and then a piece of foil (this keeps the foil from touching the food as it bakes). Bake for 15 minutes. Remove the parchment and foil. Sprinkle with salt and cheese. Bake for 15 to 20 minutes, until bubbling.
Butternut Squash and Tomato Posole
1 28-ounce can whole peeled tomatoes, preferably no-salt added (or use fresh tomatoes!)
1 tablespoon canola oil
2 cups chopped red onion
4 cloves garlic, minced
2 tablespoons chili powder
3 cups diced (1/2-inch) peeled butternut squash
1 1/2 cups vegetable broth
1 15-ounce can white hominy, rinsed
1 15-ounce can pinto beans, rinsed
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro
Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl.
Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.
Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.
Baked Eggplant with Feta Cheese and Tomatoes
from Deborah Madison’s “Vegetarian Cooking for Everyone”
4 oblong Asian or Italian eggplants, about 6 ounces each
About 1/3 cup olive oil
salt and freshly milled pepper
4 ripe tomatoes, peeled, seeded, and chopped
2 to 3 ounces feta cheese
1/2 teaspoon dried oregano
Preheat the oven to 375F. Slice each eggplant lengthwise in half and score the cut sides in a crisscross pattern.
Heat 3 tablespoons of the oil in a large skillet. Add the eggplant, cut sides down, and fry over medium-high heat until golden. Fry the second sides for a few minutes, then remove to a plate and season with salt and pepper. Wipe out the pan.
Heat 1 tablespoon fresh oil in the skillet, add the tomatoes, and cook over medium-high heat until they have broken down into a chunky sauce, 5 to 10 minutes. Season with salt and pepper to taste.
Set the eggplants, cut sides up and snugly side by side, in a baking dish. Crumble the cheese over the tops, spoon the tomato over the cheese, and sprinkle with the oregano. Cover and bake until the eggplant is tender, about 40 minutes. Uncover and bake for five minutes more.