Cooking With This Week's Box
Calibra Yellow Onions: Winter Squash Soup with Ginger, Turmeric, and Miso (see below); Homemade Vegetarian Chili
Italian Garlic: Winter Squash Soup with Ginger, Turmeric, and Miso (see below); Italian Style Potato and Roasted Red Pepper Salad; Sicilian Cod with Tomatoes and Garlic; Italian Orecchette Pasta with Broccoli Romanesco
Jalapeno Pepper: Easy Coconut Curry recipe (see below); Jalapeno Cornbread
Huckleberry or Purple Majesty Potatoes: Italian Style Potato and Roasted Red Pepper Salad; Skillet Potatoes and Greens
Broccoli Raab OR Baby Bok Choi: White Beans with Broccoli Raab and Lemon; Bok Choi Salad with Sesame Almond Crunch; Skillet Potatoes and Greens
Mini Sweet Peppers: Giardinera
Sugar Dumpling Squash or Kabocha Squash: Gochujang and Sesame Roasted Winter Squash (see below); Winter Squash Soup with Ginger, Turmeric, and Miso (see below); Easy Coconut Curry recipe (see below)
Saute Mix: Easy Coconut Curry recipe (see below); Skillet Potatoes and Greens
Cauliflower, Romanesco, Red Cabbage or Green Savoy Cabbage: Winter Squash Soup with Ginger, Turmeric, and Miso (see below); Easy Coconut Curry recipe (see below); Giardinera; Italian Orecchette Pasta with Broccoli Romanesco; Red Cabbage Slaw; Seriously Good Homemade Coleslaw
Happy first week of Autumn!! The trees are starting to change colors, the nights are getting a bit more chilly and the harvest crew is harvesting root vegetables faster than I can get them put away in the cooler! As you can tell by the box this week, we’re at a transition point in the season. We’re officially done picking melons and watermelons. Our first planting of tomatoes is nearly finished and we’re doing our last harvest of basil later this week. It’s time to start moving into fall crops and this week we’re giving the stage to winter squash! I hope you’ll take a few minutes to read this week’s “Weed Em’ and Reap” article all about Winter Squash. In that article we’ve included a description and picture for every variety of squash we’ve grown this year, so this is an important resource you can use in future weeks.
|HVF Korean Chili-Garlic Sauce|
This week we’re starting by sending either sugar dumpling or orange kabocha squash your way. The first recipe I included this week is for Gochujang and Sesame Roasted Winter Squash (see below). If you made a batch of HVF Korean Chili-Garlic Sauce last week, you can use it in place of gochujang in this recipe. You can make this recipe using either kabocha or sugar dumpling. The recipe calls for butternut or kabocha squash, but you could also use the sugar dumpling. I’d recommend leaving the skin on and cutting it into thin wedges. The second recipe is for Winter Squash Soup with Ginger, Turmeric, and Miso (see below). This is a warm, nourishing soup that is packed with so many nutrients to support your immune system. This is a recipe you’ll want to hang onto and use throughout the winter with a variety of squash. Lastly, we look to loveandlemons.com for an Easy Coconut Curry recipe (see below). I love winter squash in simple curries and this recipe caught my eye as it’s perfect for this week’s box. In addition to squash, garlic and onions, it also includes cauliflower and spinach. While we don’t have spinach quite yet, you can substitute this week’s saute greens. This is another recipe you may want to add to the monthly rotation this winter. While kabocha squash is one of the best options, you can also substitute butternut squash with equally good results.
|Homemade Vegetarian Chili|
photo from cookieandkate.com
It’s chili weather! Make a batch of Homemade Vegetarian Chili using this week’s sweet peppers, onions and tomatoes. Many recipes call for canned tomatoes, but since you have fresh tomatoes right now you might as well use them! Serve this with a piece of Jalapeno Cornbread.
Both of the varieties of potatoes we’re delivering this week are good choices for potato salad! When I was in Sicily back in February, we ate lunch at a little restaurant on the coast that had just a few items to choose from. We chose a salad similar to this Italian Style Potato and Roasted Red Pepper Salad. You can use any of the sweet pepper varieties in this week’s box. Make sure you choose a good quality, flavorful olive oil for this salad. Serve this alongside a simple fish dish such as this Sicilian Cod with Tomatoes and Garlic.
Before we leave Italy, I have a few more recommendations for Italian inspired recipes you can make this week. Actually, a member commenting on our Instagram post reminded me about Giardinera, which is Italian pickled vegetables. If you received cauliflower this week, use it for this recipe along with some mini sweet peppers to make a jar of these. They make a great addition to an antipasto platter complete with a few cheese selections, some salami or other cured meats and of course some good Italian bread or focaccia. This could be a fun, relaxed weekend dinner! If you received Broccoli Romanesco, use it to make this Italian Orecchette Pasta with Broccoli Romanesco. You could substitute cauliflower in this recipe as well. This recipe calls for a few anchovy fillets. If you’ve never used these before, I encourage you to do so. They have a strong flavor, but you only use a small amount in the dish. They provide a nice background flavor without being overpowering. You can buy a small jar in the grocery section near cans of tuna fish.
On Tuesday afternoon we started harvesting some of our fall cabbages and I have to say, they are gorgeous! The first thing Richard’s going to ask for will be cabbage slaw, creamy of course. Here’s a recipe for a creamy slaw, actually it’s called Seriously Good Homemade Coleslaw. This is best made with the green savoy cabbage. If you received the red cabbage, you may want to try this Red Cabbage Slaw with a simple vinaigrette.
|White Beans with Broccoli Raab and Lemon|
photo by Laura Murry for bonappetit.com
Lets talk greens for a minute. This week you’ll receive either broccoli raab or baby bok choi. If you receive the broccoli raab, consider making White Beans with Broccoli Raab and Lemon. If you receive the baby bok choi, make one of my all-time favorite recipes for this Bok Choi Salad with Sesame Almond Crunch! We all need simple, easy dishes to turn to sometimes, such as this recipe for Skillet Potatoes and Greens. The recipe calls for Kale, but you could also use the saute mix as well as broccoli raab or bok choi. Add a protein of your choosing to round out the meal.
That brings us to the bottom of this week’s box. Next week we are hoping to have more cauliflower as well as broccoli. We might also start harvesting leeks and we still need to bring in our lemongrass, although we may wait one more week on that item. We also have some gorgeous head lettuce that will be ready very soon! Have a great week!—Chef Andrea
Vegetable Feature: Winter Squash
By Chef Andrea
This week we’re featuring winter squash as we celebrate the first official week of autumn! We encourage you to read our “Weed Em’ and Reap” article this week that offers an expanded look into this year’s winter squash varieties. You’ll want to refer to this article throughout the season to remind you about the characteristics of each kind. It is important that we talk about storage though, so I want to offer a little info on this topic in this space this week.
The optimal storage temperature for winter squash is 45-55°F. This may be difficult to achieve in a home setting, so my recommendation is to choose a cool, dry place in your home if possible, even if it is a little warmer than 55°F. Many people choose to store winter squash in the garage or basement, which is fine to do as long as these spaces don’t get too cold in the winter and if they aren’t too humid. In the coldest part of the winter our garage temperature usually dips into the 30’s which is too cold for squash. We also do not recommend storing winter squash in the refrigerator. As I mentioned, storage at temperatures less than 45°F may cause chill injury which will shorten the storage potential of your squash. Honestly, it’s fine to also store them at room temperature, beautifully displayed in your kitchen or living space. They will add beauty to your space until you’re ready to eat them! They’ll also be easy to keep your eye on them. It’s important to check the squash periodically if you’re keeping it for extended time. Look for any spots starting to form that may indicate the start of deterioration. If you do see a problem spot, don’t automatically throw it out! I repeat, do not throw it out! If you catch it early, the problem may only affect a very small portion that may be cut away. If that’s the case, don’t delay, it’s time to cook the squash before the issue gets bigger! It will be easier for you to monitor a few squash than it will be for us to monitor bins and bins of squash. Don’t feel like you have to eat it all right away. If it’s a variety that will store, you can set it aside for later. If you do have some that are starting to develop spots, you should still cook it even if you are not ready to eat or use them. You can scoop out the flesh once it’s cooked and freeze it. Better to do this so you can preserve the flesh than to surrender it to the compost bin!
Winter Squash Soup with Ginger, Turmeric, and Miso
Yield: about 2 ½ quarts (6 servings)
2 Tbsp extra-virgin coconut oil
1 medium yellow onion, diced
3 large garlic cloves, finely chopped
4 tsp dried turmeric powder OR One 4-inch piece fresh turmeric, peeled and chopped (about ¼ cup)
One 2-inch piece fresh ginger, peeled and chopped (about ¼ cup)
2 tsp fine sea salt, plus more to taste
4 pounds kabocha, butternut, or other winter squash, halved, seeded, peeled, and cut into 1-inch cubes (about 10 cups)
5 cups water
Freshly ground black pepper, to taste
¼ cup sweet white miso, mellow white miso, or chickpea miso
- Warm the oil in a large pot over medium-high heat. Add the onion and cook for 6 to 8 minutes, until beginning to brown. Stir in the garlic, turmeric, ginger and salt and cook for 3 to 5 minutes, until the garlic is golden and fragrant.
- Add the squash and water (the water should come almost to the top of the chopped squash), raise the heat, and bring to a boil; then cover the pot, reduce the heat to low, and simmer for 12 to 15 minutes, until the squash is tender. Test by pressing a piece of squash against the side of the pot; it should crush easily with a little pressure. Remove from the heat, season with pepper to taste, and set aside to cool slightly.
- Working in batches, scoop the soup into an upright blender (filling it no more than two-thirds full). Add the miso and puree on high speed until smooth and velvety, then pour into a large bowl or another large pot. Season to taste with more salt and pepper, and with tamari, if using, and serve warm. Store leftover soup in jars in the fridge for up to 5 days, or freeze for up to 3 months.
Easy Coconut Curry
|photo from loveandlemons.com|
Yield: 4 servings
1 Tbsp coconut oil
1 cup chopped yellow onion
2 garlic cloves, minced
½ tsp grated fresh ginger
½ tsp cumin
¼ tsp coriander
¼ tsp turmeric
¼ tsp cardamom
1 tsp sea salt
2 cups cubed butternut or kabocha squash
1-2 Korean chile peppers or ½-1 jalapeño, thinly sliced
2 cups cauliflower florets
1 can (13.5 oz) full-fat coconut milk
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice, plus lime wedges for serving
4 cups fresh spinach (may substitute sauté mix)
½ cup frozen peas (optional)
Freshly ground black pepper, to taste
2 cups cooked basmati rice
- A few big handfuls of fresh basil or cilantro
- Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
- In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
- Add the squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
- Add the lemon juice, lime juice, spinach or sauté mix, peas (if using) and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
- Serve the curry over the rice with fresh basil or cilantro and lime wedges on the side.
Recipe borrowed from loveandlemons.com.
Gochujang and Sesame Roasted Winter Squash
|photo by Danny Kim for bonappetit.com|
Yield: 4 servings
2 Tbsp sesame seeds
2 Tbsp vegetable oil
1 Tbsp gochujang or HVF Korean Chili-Garlic Sauce
2 tsp soy sauce
1 medium butternut or kabocha squash, peeled, seeded, sliced ¼ inch thick
Scallions, thinly sliced
Flaky sea salt
- Place oven racks in the upper and lower thirds of the oven; preheat to 425°F. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash to the bowl and toss to coat the squash with the gochujang mixture.
- Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25-30 minutes. Serve topped with scallions and salt.
Recipe borrowed from bonappetit.com.