Cooking With This Week's Box
Spinach:
Salad Mix:
Porcelain or
Italian Garlic:
Green Boston
Lettuce:
Red Onions:
Orange or Red
Italian Frying Peppers:
Red or Golden
Grape Tomatoes or Variety of Tomatoes:
White, Purple or
Yellow Cauliflower or Broccoli Romanesco or Broccoli:
Gold Carola Potatoes:
Butternut Squash:
Roasted Squash and Black Bean Enchiladas (See Below)
Winter Squash and Mushroom Curry (See Below)
Guajillo or
Korean Chili Peppers:
Jalapeño Peppers:
Violet Queen
Salad Turnips:
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| Spinach and Red Pepper Frittata, photo from windycitydinnerfairy.com |
The trees are starting to turn shades of yellow and red,
the nights are cool and we could see our first frost very soon! Over the course of the next month we’ll be
filling our coolers with root vegetables, cabbage and more. Do we really only have 8 more CSA boxes
remaining after this week’s deliveries?
Yes, it’s true. It’s time to
start stocking up for the winter! This
week our featured vegetable is winter squash, one of our staple winter
vegetables in the Midwest! This week’s
butternut squash are one of the most versatile varieties and may be used in
either of this week’s featured recipes.
Both recipes came to me as recommendations from CSA members and they
both lived up to their recommendation!
Read on and find a recipe for Roasted
Squash and Black Bean Enchiladas (See Below) and Winter Squash and
Mushroom Curry (See Below).
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| Photo from tasteofhome.com |
I hope you’ll plan a few salads into your week and take
advantage of this week’s abundance of salad greens including a gorgeous head of
Green Boston lettuce along with salad mix and baby spinach! I’ve included a few recipes for salads that
could be side salads or could become an entrée salad. Check out the recipes for Apple Walnut Spinach Salad With Balsamic Vinaigrette, Mesclun and Mango Salad with Ginger Carrot Dressing and Chicken Milanese with Mesclun Salad. There’s also a recipe for a tasty BLT Chicken Salad!
Of course you could also turn the green Boston lettuce
into wraps such as these Korean Beef Lettuce Wraps and you could wilt the spinach down into Spinach and Red Pepper Frittata!
As always, I hope you’ll find some tasty ways to put this
week’s vegetables to use, whether you use the links above or put your own spin
on a recipe idea. Either way, have a
great week and enjoy your CSA Vegetables!
Vegetable Feature: Winter Squash
By Chef Andrea
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| Butternut Squash |
Description: We grow a wide variety of winter squash which
we start distributing in late September.
We strive to grow a variety of types that are aesthetically pleasing
while still being interesting, delicious, sweet and flavorful! So before we get too deep into winter squash
deliveries, we want to pause for a moment to review a few of the basics.
Storage: First, lets talk about storage. 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!
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| Variety of winter squash in bins. |
While winter squash is a vegetable meant to be stored and
eaten over time, not all winter squash varieties have the same
storage-ability. Some varieties that
have a thin skin and/or are high in natural sugars typically have a shorter
shelf life and may not keep into the deep winter. Other varieties that have a thicker skin are
often able to be stored for quite some time.
The other factor that affects how well a squash may store is related to
the field conditions where it was grown. If we have a wet year or there is some plant
disease in the field, we find some squash varieties do not store very
well.
So, keep an eye on your squash and check them
periodically if you’re keeping them for an 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!
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| Squash and Poblano Quesadillas |
Preparation &
Use: Each week we encourage you
to check the “What’s In the Box” section of your email where I’ll include
details about the squash variety we’re delivering. Some varieties, such as butternut, are
multi-purpose and may be used in a variety of ways including roasted, baked,
simmered, steamed or put into soups and sauces.
Other squash may have a more specific use. I’ll also make an indication as to whether or
not a variety may have a longer storage potential or if you should use it
sooner than later.
Don’t feel like you have to eat all your winter squash
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,
puree it and pop it in the freezer. Better
to do this so you can preserve the flesh than to surrender it to the compost
bin!
There are so many different ways you can use winter
squash. You can include it in soups,
stews, sauces, casseroles, hot dishes, pasta dishes, baked goods, desserts, or
just eat it with a little butter, salt and pepper. Don’t be afraid to create tasty pizzas,
tacos, quesadillas, curry dishes and anything else you might dream up! Winter is long and we’re going to be eating
quite a lot of squash over the next months, so pull out your old favorite
recipes and start looking for new ones to keep things interesting!
Roasted Squash and Black Bean Enchiladas
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| photo by Joe Lingeman for thekitchn.com |
Enchilada Sauce:
2 Tbsp vegetable oil
½ medium red onion, diced
2 Tbsp all-purpose flour
¼ cup chili powder
1 Tbsp tomato paste
1 ½ tsp garlic powder
1 Tsp ground cumin
1 tsp dried oregano
½ tsp kosher salt
¼ tsp cayenne pepper
¼ tsp freshly ground pepper
2 cups vegetable or chicken broth
For the Enchiladas:
1 pound butternut squash, cut into ½-inch cubes
1 Tbsp olive oil
½ tsp kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
10 (8-inch) flour tortillas
2 ½ cups (12 oz) shredded Monterey Jack or mild cheddar cheese, divided
4 ounces salad greens (baby spinach, salad mix or arugula) OR shredded lettuce
½ medium red onion, thinly sliced
¼ cup fresh cilantro leaves
Juice of 1 lime
Make the sauce:
- Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the flour, stir to coat the onions, and cook for 2 minutes to lightly toast the flour.
- Stir in the chili powder, tomato paste, garlic powder, cumin, oregano, salt, cayenne, and black pepper. Cook until fragrant, about 1 minute. Gradually whisk in the broth. Bring the sauce to a boil, then reduce the heat and simmer until thickened, 6 to 8 minutes. Remove the pan from the heat.
Make the enchiladas:
- Arrange a rack in the middle of the oven and heat to 425°F.
- Toss the squash with the olive oil and salt, and arrange in a single layer on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes, stirring once halfway through. Cool slightly. Reduce the oven temperature to 350°F.
- Place the roasted squash, black beans, and corn in a large bowl, and stir to combine. Spread ½ cup of the sauce in an even layer over the bottom of a 9 x 13-inch baking dish.
- To assemble the enchiladas, place the tortillas on a flat work surface. Spread about 2 Tbsp of sauce over the top of each tortilla, then top with ½ cup of the vegetable mixture and about 2 Tbsp of cheese. Roll tightly to close, and place seam-side down in the baking dish. Repeat with the remaining tortillas. Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.
- Bake, uncovered, for 20 minutes. Meanwhile, place the greens, sliced red onion, cilantro, and lime juice in a medium bowl and toss to combine.
- Divide the enchiladas between plates, top with greens, and serve.
Note from Chef Andrea: This recipe was recommended to me by one of our longtime Twin Cities CSA Members. They sourced the recipe from www.thekitchn.com and it’s become one of my fall and winter favorites too!
Winter Squash and Mushroom Curry
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| photo by David Malosh for cooking.nytimes.com |
3 Tbsp vegetable oil
10 oz butternut or other winter squash, peeled and cut
into ½-inch pieces
Kosher salt and black pepper, to taste
1 jalapeño (may substitute guajillo or Korean peppers)
1 small onion, finely diced
½ tsp black mustard seeds
½ tsp cumin seeds
Fresh or frozen curry leaves (optional)
2 cloves garlic, minced
1 tsp ground coriander
Pinch of ground cayenne
½ tsp ground turmeric
1 pound mushrooms, a mix of cultivated and wild, trimmed
and sliced 1/8-inch thick
¾ cup coconut milk
2 Tbsp lime juice
Cilantro sprigs, for garnish
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift the squash out, then set aside.
- Cut a lengthwise slit in the jalapeño to open it, but leave whole (This helps heat the sauce without making it too spicy.) If you prefer a more mild curry, just use an appropriately smaller portion of jalapeños (or other hot pepper of your choosing).
- Add onions, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and the hot pepper. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If the mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
This recipe was developed by David Tanis and is featured
at www.cooking.NYTimes.com. One of our longtime CSA members in the Twin
Cities recommended this recipe and it’s a tasty one!
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