October 03, 2024 - This Week's Box Contents Featuring Winter Squash

 

What's In The Box

Italian Garlic: A little garlic is just what you need sometimes to raise the flavor profile of a dish. Raw garlic is the most pungent flavor, so if you are looking for something a little more mellow, subtle or sweet, sauté or roast.

Yellow Onions: Sautéed peppers and onions are a simple way to jazz up a grilled steak, burger or fajitas! Keep the heat at a moderate temperature so the onions develop their sugars and flavors without burning.

Orange & Red Italian Frying Peppers: It’s a big week for peppers! The amount of peppers in your box is a reflection of the bounty we are seeing in the field….or at least a fraction thereof! We’re trying to pick as many peppers as we can before we see the first frost. Low temps are predicted for early next week….will it happen? These peppers are long and skinny and packed loose in your box. They are sweet peppers.

Orange Ukraine Peppers: This is the pepper in your box that is blockier and resembles a bell pepper, but with a pointed tip. Ukraine peppers have a thick wall and are sweet.

Salad Mix:  The baby lettuce and greens in this mix pair best with a light vinaigrette or a thin, creamy dressing. Toss just before serving so the greens do not get soggy.

Spinach: Use this week’s spinach to make a quick salad, or lightly sauté it with sweet peppers and garlic for a quick side dish.

Broccoli and/or Cauliflower or Broccoli Romanesco: This is a big week for brassicas, specifically broccoli! All boxes will contain broccoli, and some may also receive a head of cauliflower or broccoli Romanesco. If you have more broccoli than you can use this week, consider freezing it so you have it available in the winter. Instructions to do so are below.

Red Summercrisp Lettuce: This variety of lettuce is also referred to as “Batavia” or “French Crisp.” It fairs well in the heat of summer when other varieties can’t handle the heat. It is similar in crunch to romaine but has a more open leaf-like appearance resembling red leaf lettuce. The flavor tends to be balanced and slightly sweet. Wash it well and dry it a bit before using.

Orange Carrots: We are happy to have all of our carrots in now and it’s quite a pile! Enjoy these sweet roots raw or cooked and incorporate them into your meals as a base flavor or as the main idea in soups, salads, or just as a snack.

Purple Majesty Potatoes: This week’s potato variety is dark purple to almost black on the outside as well as the inside! Anthocyanins are antioxidants in the potato that give it its color. These compounds also support the health of our bodies in many different ways, so you will certainly get a nutrient boost when you eat these potatoes! They are moist, but more of a waxy potato. They retain color best when roasted or pan-fried. As for peeling, that’s your choice but not necessary or recommended.

Orange Kabocha (Marmalade) Winter Squash or Orange Kuri Squash: Both of these varieties are excellent for use in soups, stews, and curry dishes. Marmalade orange kabocha squash is peachy orange in color with a more flattened shape. Orange Kuri squash is bright orange with a rounder shape that is pointy on one end. Marmalade tends to have more rich, drier flesh that is sweeter compared to Kuri squash. The flesh of the Kuri squash is more moist and it has thinner skin. In some applications you may choose to leave the skin on and eat it!

Sugar Dumpling Squash: This is one of our favorite early season winter squash varieties because it is sweet and flavorful, needing nothing more than a bit of butter, salt, and pepper! The flesh is golden yellow, sweet, and moist.

Korean Peppers: There are about 4 ounces of these red-hot peppers for you in a paper bag. This pepper is a traditional Korean variety used, in its dried form, to make kim chi. This pepper may be used fresh, or you may dry it. We like these peppers because they are flavorful with a bit of sweetness to balance the heat. A simple way to preserve them for use over time is to make salt-cured chiles (recipe below). You can read more about this interesting pepper in our previous vegetable feature article.

Recipe Suggestions & Inspiration For This Week’s Box Contents

Squash & Poblano Quesadilla with Pickled Jalapeno & Chipotle Crema

Roasted Squash & Black Bean Enchiladas

One-Pot Kabocha Squash & Chickpea Curry

How To Freeze Broccoli

Freezer Friendly Broccoli & Cheese Soup

Sheet Pan Chicken with Broccoli & Bell Peppers

Chicken Broccoli Rice Casserole with Sweet Peppers

Chinese Pepper Steak

HVF Fresh Korean-Garlic Chile Sauce

Sweet & Spicy Gochujang Butter Popcorn (Korean Chiles)

Salt-Cured Chiles

Sautéed Spinach with Garlic-Ginger & Peppers

Italian Sausage Sandwiches with Peppers & Onions

Marinated Cabbage & Sweet Pepper Slaw

Sheet Pan Greek Roasted Potatoes with Peppers & Feta

Fork-Crushed Purple Potatoes

Indian Style Butter Carrots

Carrot Cake Coffee Cake

Lemon Parmesan Lettuce Salad

Vegetable Feature: Winter Squash

Winter squash is a broad crop category that is a season within a season. As we transition to fall in the Midwest, winter squash is going to become a main player in our weekly CSA boxes and your cooking adventures. We grow a wide variety of winter squash and strive to select ones that are aesthetically pleasing while still being interesting, delicious, sweet, and flavorful! I say that winter squash is “a season within a season” because different varieties are intended to be eaten at different points in the fall/winter which is greatly based on their storage-ability.  Let me explain.

While winter squash is a vegetable meant to be stored and eaten over time, not all winter squash varieties have the same shelf life. 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. Some of the varieties that fit this category include the very tasty Sugar Dumpling Squash as well as the Orange Kuri and Orange Kabocha squash, we’re delivering this week.  In contrast, other varieties have a thicker skin and are often able to be stored for quite some time. Tetsukabuto is the squash in our lineup that has the longest storage potential.  In fact, this squash is one that gets better in storage so we don't even think about eating it until late November or December!  One of the reasons Tetsukabuto stores well is the fact that the skin is thicker and more durable.  The fact that they do not develop sugars right away also lends to their ability to store, but when you do eat them on their time schedule, they are actually sweet and delicious!  The other factor that greatly 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. 

Autumn Frost Squash

I mentioned a few varieties that mark the beginning and end of the squash spectrum, but there are other varieties we grow to fill in the middle as well! Butternut squash is probably the most common variety and I consider it more of an “all-purpose” workhorse kind of squash.  In general, most butternut varieties are able to be stored into the winter months.  However, all varieties of butternut are not the same either! We grow a tasty little one called “Butterscotch.”  This variety has rich, sweet flesh and is delicious! Due to its high natural sugars, it does not usually store for very long which is why we prioritize this as our first butternut to enjoy.  In recent years seed companies have released some new offerings for butternut spin-offs. We grow two of these types and they are Autumn Frost and Butterkin. Both of these varieties have a butternut parent, which lends to the quality of their flesh that resembles butternut.

Black Futsu Pumpkin

Jester is a new squash we started growing several years ago as a variety to replace Delicata squash which has a very little shelf life despite being very popular.  In my opinion, Jester is as good or better tasting than Delicata.  It also stores much better, partly because it has a thicker skin. Another variety we have been growing for just a few years is the Black Futsu Pumpkin! This is a Japanese variety that does resemble a pumpkin but really is a winter squash. In Japan they use the word pumpkin and squash interchangeably. Black Futsu does have the ability to store for a while, despite the fact that it does have thinner skin that is edible!

Storage Tips: 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.

As you store your squash, 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!  As far as uses, 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!

Preparation & Usage: 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 of 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!

Squash and Cardamon Soup

This simple, yet flavorful soup features an interesting spice blend of cumin, cardamom and ginger.  The author describes it as “An elegant soup, enriched with coconut milk and the headiness of cardamom, that soothes and comforts beyond measure.  I like to eat this with toasted, buttered sourdough bread.”

Yield:  4 servings

2 lbs. 2 oz/1kg pumpkin or winter squash, peeled and cut into 1 ¼ inched chunks 

Olive oil, as needed

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

1 medium potato, finely chopped

½ teaspoon cumin seeds 

5 cardamom pods, seeds removed (discard pods)

1 ½ inch piece ginger, peeled and finely grated

2 fat garlic cloves, crushed

2 cups vegetable stock 

1 x 13.5 oz can of canned coconut milk (reserve 4 tablespoons for garnish)

Salt and white pepper, to taste

1. Preheat the oven to 400 F.
2. Place the squash in a roasting dish and drizzle with 2 tablespoons olive oil and ½ teaspoon salt. Transfer to the oven and bake for about 25 minutes, until just cooked through.
3. Meanwhile, heat some oil in a large saucepan over medium heat. Add the onion, carrot, celery, and potato and stir well. Place a lid on the pan so the vegetables can “sweat.”
4. Toast the cumin and cardamom seeds by placing them in a dry frying pan over medium heat for 1 minute or until their aromas are released, then grid the spices in a mortar and pestle and add them to the onions with the ginger and garlic. Stir well and fry for a few minutes. 
5. Add the stock, can of coconut milk- reserving 4 tablespoons and ½ teaspoon white pepper. Cover and let simmer for 10-15 minutes, until the vegetables are soft.
6. When the roast pumpkin or squash is ready, add it to the rest of the vegetables and simmer for 5 minutes. Then take the soup off the heat and blend it in a food processor or with an immersion blender. Taste to adjust the seasoning: depending on the amount of salt in your vegetable stock, you may want to add a little more at this stage, or a touch more white pepper. 
7. To serve, ladle into warmed bowls and swirl 1 tablespoon coconut milk into each. 

Recipe borrowed from Yasmin Khan’s book, Ripe Figs:  Recipes and Stories form Turkey, Greece, and Cyprus.