Top Row:
Butternut Squash, Daikon Radish, Beets, Long Island Cheese Squash, or North Georgia Candy Roaster
Bottom Row:
Collards, Carrots, Shishito Peppers, and Collards
Happy Thanksgiving week everyone! We would like to express how thankful we are for everyone that has joined our season this year! Thank you, thank you from the bottom of our hearts because without you we would not be able to do what we love!! We hope you have enjoyed everything so far. Have a wonderful week with friends and family. Thank you all! Here are the contents of this week’s box:
Butternut Squash
Daikon Radish- Wonderful roasted as a side dish!
Beets
Long Island Cheese Squash or North Georgia Candy Roaster- See recipe below for the best pie made with Long Island Cheese, North Georgia Candy Roaster, or Kabocha Squash. Great substitute for pumpkin/sweet potato pie.
Collards- two servings so you can make a large pot of greens for your thanksgiving meal.
Collards- two servings so you can make a large pot of greens for your thanksgiving meal.
Carrots
Shishito Peppers
SLOW COOKER GREENS
YIELD: 2-4 servings
PREP TIME: 10 minutes
COOK TIME: 4-6 hours
2 cans (10.75 ounces) beef stock (I used Chicken)
1 can (10 ounces) diced tomatoes with green chiles
1 chop chopped onion
1 cup fully cooked ham, diced
2 teaspoons red wine vinegar
1 teaspoon white sugar
1 garlic powder
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 bay leaf
various greens (collard, turnip, radish, braising mix) de-stemmed and finely chopped or roughly torn
Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add greens to slow cooker. Cook on “low,” stirring occasionally, until greens are very tender, 4 to 6 hours
KABOCHA SQUASH PIE
YIELD: 4-6 servings
PREP TIME: 50 minutes
COOK TIME: 35-40 minutes
2 cups squash cooked and mashed
1 8 oz. block of cream cheese
2 cups of sugar
1 tsp. of vanilla
4 eggs
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Preheat oven to 425 degrees.
Halve and de-seed squash. Place cut side down on oiled cookie sheet. Roast at 425 degrees for 35-45 minutes until fork tender. Scrape out cooked squash and mash with fork.
Blend squash and cream cheese with hand mixer. Add remaining ingredients and pour into pie crust. Bake for 35-40 min at 350 degrees
TWICE BAKED BUTTERNUT SQUASH WITH QUINOA AND KALE or Collards
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 or collards, 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.