Brrrrrr!!! It seems like fall is really here to stay now and we are eager to get some of the beauties of the fall harvest put in your baskets before the frost gets to them first. This week we delve into the butternut squash (our favorite!). If you have been with us for a few seasons now you know we have always had quite a bit more winter squash in the baskets compared to this year. The problem we had this year was slugs got to the winter squash before we could get them harvested. We never knew the amazing eating ability of a slug until we saw large butternuts that were just empty shells, all the flesh inside eaten out by the fat slugs. Next year we will plant more to compensate for slug damage. Also we just may decide to go into the escargot business (after all slugs must be easier to eat then snails since they are already out of their shell.) Hey don't knock a good protein source! Plus they go down real smooth!
We have heard back from some of you that Monday, November 22nd will be the best day for the last delivery and we agree! Delivery will be at the same time (after 5pm) just on Monday. For the last delivery it is very important that you bring bags or a box to place the contents of your basket into since we will need all baskets back at this point for next season. This is the best time to bring back any baskets you may have at home as well!
Don't worry we will remind you about all this next week as well!
Until then, stay warm, safe and enjoy these beauties of Fall!!
Harvest This Week Includes:
Violet Queen Cauliflower
Butternut Squash
Garlic
Savoy Cabbage
Head Lettuce
Bell peppers (the last of 'em either rejoice or savor!)
Potatoes
Green Tomatoes (either leave at room temp in your kitchen or use some recipe ideas below!)
Onion
How to use it!
Thank you to CSA member Beth Houseman for passing on some recipe ideas for green tomatoes. If you don't want to eat them green just leave out at room temp and they will ripen.
This recipe is from my Uncle Jules (Julie) Korn, who passed away this year.
Pickled Green Tomatoes
4 lbs green tomatoes
1 heaping tsp pickling spices, per jar
1 garlic clove, sliced, per jar
1 tsp canning salt, per jar
4-6 cup vinegar
4-6 cup distilled water
(can add hot peppers)
1. Prepare jars, lids, etc.
2. Heat equal parts vinegar and water to boiling (approximately 3/4 cups each per jar to start)
3. Add salt, spices, and garlic to each jar
4. Prepare tomatoes, slice into halves or quarters (if necessary) and pack tightly into jars
5. Pour boiling liquid over tomatoes and let settle. Keep adding liquid until filled to top, may take 30 minutes as tomatoes absorb. When cool, cover lid with plastic wrap and tighten band. Invert on towel and let sit a few hours. When cool, refrigerate. Ready to eat when color turns (dull light green).
I did can some, in water bath for 15 minutes (then turn off heat, let sit in water 10 min, then remove from canner).
Fried Green Tomato BLT
* 3 green tomatoes, sliced 1/4 inch thick
* 2 eggs
* 1/2 cup whole milk
* 3 cups canola oil
* 1/2 cup flour
* 3 tablespoons cornmeal
* 2 teaspoons salt
* 1 1/2 teaspoons freshly ground pepper
* lettuce
* 4 slices bread
* 4 slices bacon, cooked
* mayonnaise
* salt and pepper
Procedures
1.Pour the oil into a small pot. Heat it to 365 degrees. Preheat the oven to 225 degrees. Place a wire rack on a sheet pan in the oven.
2. Crack the eggs into a small bowl. Pour in the milk and whisk together. In another small bowl combine the flour, cornmeal, salt, and pepper.
3.Dredge the pieces of slices of green tomatoes one at a time in the flour mixture, shake off any excess, and then toss in the egg wash to coat, and then transfer back to the flour mixture.
4. Toss the pieces in the hot oil, and cook for 2 minutes on each side. When done place the fried tomatoes in the oven on the wire rack.
5. Construct the sandwiches. Slather the pieces of breads with mayonnaise. Sprinkle with salt and lots of pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.
Butternut Info
NUTRITION
Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
Roasted Winter Squash Soup
Prep Time:
30 Min
Ready In:
1 Hr
Servings 4
Original Recipe Yield 4 cups
Ingredients
* Roasted Winter Squash:
* 2 tablespoons butter
* 2 cups raw winter squash (butternut, hubbard, acorn)
* Salt and pepper
* Soup:
* 2 tablespoons extra-virgin olive oil
* 1/2 cup diced onion (1/4-inch)
* 1/4 cup diced celery (1/4-inch)
* 1/4 cup diced carrot (1/4-inch)
* 1 cinnamon stick
* Sea salt and freshly ground pepper
* 32 ounces chicken broth
* 1/2 teaspoon ground toasted coriander (optional)
* Roasted Winter Squash (above)
* 1/2 cup half-and-half, if desired* (optional)
* 2 tablespoons toasted pumpkin seeds
* 1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat
Directions
1. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Butternut Squash Soup with Ravioli
ingredients
* 2 pounds butternut squash
* 2 14-1/2-ounce cans vegetable broth
* 1/2 cup water
* 1/8 teaspoon cayenne pepper
* 1 tablespoon margarine or butter
* 1 9-ounce package refrigerated cheese ravioli
* 1 tablespoon molasses (optional)
directions
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
2. In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
4. Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
5. Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
6. < Make-Ahead: Prepare soup as directed, except do not add ravioli. Cool soup. Transfer to an airtight container. Store in the refrigerator up to 2 days or label and freeze for up to 2 months. To reheat, transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes or until heated through, stirring often. Cook ravioli as directed and serve with soup as directed.
Violet Queen Cauliflower
To enjoy the beauty of this cauliflower with it's vibrant colors it is best to eat raw in salad or used as a base for dips. Also tasty roasted. Cut into florets and coat with olive oil and kosher salt. Spread on cookie sheet and bake at 350 degrees for 25 mins or 'til done.
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