Howdy Folks! Welcome to week 7 of your CSA. We hope y'all had a great week and are continuing to embrace the fall bounty. Time is starting to wind down for the 2015 season. I know at times getting a big box of vegetables every week can seem daunting, and we hope this season that you have learned to cook more heavy vegetable meals and eat at home a little more too. Maybe you even stored some of these delicious fall treats to last you through the winter until spring! Whatever you decided, we hope you have enjoyed the vegetables as much as we have enjoyed growing them for you!
Can you believe this outstanding Fall weather? I know Van is stoked to be farming in amazing conditions like this. This weekend Van was invited to north Mississippi to attend a group discussion with about 30 other sustainable farmers from around the state. Needless to say he has returned enlightened and geared for the 2016 growing season! I know his wheels are turning!
We hope you all have a wonderful week, eat some nourishing meals, and get to spend some time outside. Here is what to expect in this week's box:
1. Broccoli- I saw a recipe online to roast with thin lemon slices, leeks, & garlic. After the lemons roast and caramelize, then you can eat the whole thing! Rind and all! It is a must to try this! Serve as side dish or in a Parmesan sauce with pasta. How wonderful must your kitchen smell when roasting lemons too!!? Win win.
2. Green head cabbage
3. Olympic kale- looks similar to the red Russian, but hardier
4. Parsley- try the recipe below with angel hair pasta, or try making a simple, delicious chimichurri sauce that is sure to please on anything grilled.
5. Romaine- this head of lettuce was grown in the dirt by Two Dog
6. Kabocha squash- the orange, nutty, sweet, pumpkin looking squash.
7. Green tomatoes- have some leftover cilantro from last week? Try making a green salsa.
8. Arugula- maybe try an arugula and parsley pesto.
9. Hydroponic Lettuce- A delicious and favorite addition from our friends at Salad Days.
I'm sure you can add your favorite source of protein and this turn out delicious:
PARSLEY SAUCE WITH ANGEL HAIR PASTA
YIELD: 4 servings
PREP TIME: 10 minutes
COOK TIME: 10 minutes
1 cup unsalted butter
3 cloves garlic. bruised
3 egg yolks
1 pound angel hair pasta
1/4 teaspoon salt
2 and 1/2 cups fresh parsley, chopped
1/2 cup grated parmigiana
Gently sautee garlic in butter, pressing on cloves to release juices. Beat egg yolks with salt.
Cook angel hair according to instructions on package. Drain, but while still dripping wet, transfer pasta to large serving bowl and toss with garlic butter, grated cheese and egg yolks. Be sure the eggs coat the pasta.
Toss in parsley.
Sprinkle with freshly ground pepper. Enjoy!
SWEET AND SPICY ROASTED KABOCHA SLICES
YIELD: 4 servings
PREP TIME: 15 minutes
COOK TIME: 30 minutes
1/2 small kabocha squash
3 tablespoons light brown sugar (plus more for sprinkling)
1/4 teaspoon cayenne (or hot chili powder)
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 teaspoons soy sauce or tamari
1 tablespoon sesame oil
Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
De-seed and cut the squash into slices about 1/4 inch thick.
Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
Serve hot or at room temperature.