Howdy folks! Welcome to week two of your CSA. We hope you all enjoyed your first box last week. If there are any leftover veggies remember you can always toss older greens into smoothies or our favorite-"compost" fried rice! Or pasta! Excess veggies and greens go into this dish and it's a great way to use up any leftovers. This week's box is full of yummy fall greens.

The farm has been getting some rain! We are happy, but a little nervous in the amount of rain that has been pouring down at once. Lots of rain at once, equals standing water, which is not what you want next to your growing vegetables! Especially the cauliflower. For some reason it captures all that extra moisture under its leaves that protect the growing head. We might have to create some water furrows, a channel for the water to run off, in the bottom field. On another note, the broccoli has decided to be our shining vegetable in the fields this week! The heads are beautiful, big, tight, and it taste awesome! We made some “compost” fried rice with all veggies from last week's box. We included some broccoli and broccoli greens in it, and it stole the show! Van also made a super easy, sautéed onion and yellow squash, my favorite summer side dish, then added big broccoli florets and it was so yummy!! Looking forward to sharing it with you this week! We are also looking forward to a break in the rain this week. I guess the saying is true “when it rains, it pours.”  

Anyhow, we hope you all have a great week and get to enjoy some tasty meals with good company. Cheers!

 

1.  Collard Greens- we love collard greens here at Two Dog. Love to cook them up like any other traditional southern cook does, but see recipe below for a different take on these delicious greens, as a radish and collard green slaw with fried shallots.

2.  Broccoli and Broccoli greens (greens have a slight blue tint and can be cooked just like or with collards) Note: Be sure to give the broccoli stem a try too!! We simply chop up and throw in with florets while cooking, or eat raw in a salad. 

3.  Butternut squash- a favorite winter squash! Has a really great, long shelf life too! Hold onto this guy for a bit ( no need to refrigerate) or see recipe below.

4.  Radishes- the variety this week is my absolute favorite!! It’s the Daikon variety. This massive radish has a cylindrical body with white skin. A tangy and milder radish. Try to throw into a stir fry, it is SO delicious when cooked with a little soy or tamari. Don't forget to remove greens before storing, and place aside because you can also add to a stir fry or soup. 

5. Napa Cabbage- Also referred to as Chinese Cabbage. This delicious cabbage is packed full of vitamin C. Throw into a stir fry, or throw the leaves on the grill in foil with a little soy sauce.

6. Kale- the variety is Red Russian again this week. Hope y'all enjoyed it as much as we do!

7. Tomatoes

8. Red Butter Lettuce- a delicious hydroponic head grown by our friends at Salad Days

9. Heirloom Tomato- Huge heirloom tomato grown by our friends at Salad Days

10. Summer Squash

 

Here are a few photos from this week's harvest!

 

COLLARD GREEN, RADISH SLAW WITH FRIED SHALLOTS

YIELD: 4 servings

COOK TIME: 20 minutes

 

2 small shallots, sliced into rings

6 tablespoons vegetable oil

Kosher salt

1 bunch collard greens, center ribs and stems removed, thinly sliced crosswise

6 small radishes, trimmed, sliced

2 tablespoons white wine vinegar

Freshly ground black pepper

 

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

Do Ahead: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

 

TWICE BAKED BUTTERNUT SQUASH WITH QUINOA AND KALE

YIELD: 2 servings

PREP TIME: 15 minutes

COOK TIME: 50 minutes

 

1 medium-sized butternut squash, cut in half lengthwise and seeded

2 TBS olive oil (divided)

2 large shallots, diced

1 bunch of kale, stems removed and torn into bite size pieces

1/2 cup quinoa

blue cheese crumbles

salt and pepper to taste

 

Preheat the oven to 400. Drizzle squash halves with 1 TBS olive oil. Place cut side down on a prepared baking sheet. Roast in the oven for about 30-45 minutes (time will vary depending on the size of your squash) It should be fork tender.

Meanwhile cook your quinoa. Place 1/2 cup quinoa with 1 cup of water. Bring to a boil. Reduce heat to low and cover for about 10-15 minutes or until water is absorbed and quinoa is light and fluffy.

While quinoa cooks, heat a large skillet over medium heat. Add shallots and saute’ for about 5 minutes. Add kale. Cook for about 5 more minutes stirring every so often.  Remove from heat and set aside.

When Squash is done roasting remove from oven. Scoop out flesh leaving 1/4 inch on sides and bottom. Mash the flesh with the quinoa and kale mixture. Add some blue cheese crumbles. Scoop quinoa mixture into squash halves. Crumble a little more blue cheese on top and place back in the oven for about 3 minutes or until cheese has melted. Season to taste with salt and pepper. Enjoy

 

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