Week 14


autumn leaves

Last Day of Summer ...

So it's a sad day... the last day of summer (sigh...)

But fall is a great time of the year, too. Apples, pies, leaves turning colors, pumpkins and winter squash and that wonderful nip in the air-all things I really like.

Here's what's in your bags this week:

russet potatoes

Salad Mix

Red Cabbage

Shallots

Green & Wax Beans

Delicata Winter Squash ​​

Russet Potatoes (great for baking)

Carrots

Tomatoes

Cherry Tomatoes

delicata winter squash

COOKING WINTER SQUASH

A few people have asked me how to cook winter squash, and the general method is the same for all of them, though there are plenty of other ways to cook them if you care to do some investigating.

I typically cut the squash in half, scoop out the seeds and stringy parts and bake cut-side down in a greased baking dish at 350°F until the rind can be pierced with a fork and the flesh is tender. Serving it with butter and salt is a great start.


But feel free to look up some recipes for more ideas. Allrecipes.com is a very helpful website for finding more recipes than you could ever try.


And here are this week’s recipes:


1) Balsamic Roasted Carrots

Ingredients

4-6 carrots, quartered lengthwise 2 Tbsp olive oil 1 Tbsp balsamic vinegar ½ tsp salt ¼ tsp black pepper

Preparation

  1. Preheat oven to 450°F.

  2. In a roasting pan, combine the carrots, oil, vinegar, salt and pepper. Toss to coat.

  3. Roast for 20-25 minutes, tossing occasionally, until lightly caramelized and tender but still firm.


2) Potato, Red Onion (or shallot) Arugula and Brie Pizza These aren't all from this week, but you might have things left over from previous weeks, and this recipe looked really good:


Ingredients

Pizza Dough 3 Tbsp olive oil 2 cups sliced (red) onions salt & pepper 12 oz potatoes, thinly sliced ½ cup grated Parmesan cheese 6 oz Brie, thinly sliced 1 cup loosely packed arugula leaves 1 medium red pepper (sweet), charred, peeled and finely chopped (see Step 1 below)


Preparation

  1. Cut pepper in half, seed it, place cut-side down on a baking sheet, and broil until the skin is charred black. Once it cools, the skin should peel off very easily.

  2. Prepare your pizza dough, however you please, and preheat the oven to 500°F.

  3. Sauté the onions with the olive oil until crisp-tender, about 3-5 minutes

  4. In a medium saucepan, blanch the potatoes in lightly salted boiling water until crisp-tender. Cool in cold water (with ice, if possible) to stop the cooking, drain.

  5. Sprinkle the Parmesan over the pizza dough, layer the potatoes evenly on top, followed by the onions and the slices of brie. Season with salt & pepper.

  6. Bake the pizza for 12-15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately.


YUM!


Sarah VanNorstrand

for Lucky Moon Farm

#wintersquash #carrots #arugula #pizza

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