October 24, 2024 - This Week's Box Contents Featuring Daikon Radishes

 

What's In The Box

Porcelain Garlic: This week’s garlic selection is one of our porcelain varieties that we call “Missouri,” named as such because we got the original seed stock from a guy in Missouri! This garlic is characterized by white skin and large, flavorful cloves.

Red Onions: We’re rolling out the “Red Carpet” for this week’s onion selection! Yes, that’s the name of this week’s red onion! Seed names…one never knows the story behind them. We selected this variety because it is said to be a strong producer and has thick skin which enhances its storage-ability. We also like that the red coloring on the rings extends into the center of the onion!

Red Russian Kale: We plant this variety of kale as one of our “greens” selections for our salad mix, but the greens sometimes grow faster than the lettuce and if the timing doesn’t work out….the greens get to be too big to go with the lettuce varieties. When this happens, it opens the door to harvest this selection as a larger leaf bunched green! This is a great sauté green, wilted down with garlic, ginger and onions and seasoned with just a touch of toasted sesame oil and soy sauce!

Baby Bok Choi: This green is a staple crop for our farm, and one we plant for twenty or more weeks from early spring to late summer! We are down to our final two crops, so we wanted to give you one more opportunity to enjoy this green. You may eat it raw or lightly cooked.

Green Boston Lettuce: We covered these lettuces to protect them from last week’s frosty mornings. This variety is known for having soft, tender leaves. Use the leaves to make lettuce wraps or use them as the base of a salad, dressed with a light vinaigrette.

Cilantro: We are very close to the end of the season, but wanted to squeeze in one more cilantro delivery before the season comes to a close. Cilantro is a versatile herb that is used across the world in many cuisines from Mexico to Asia.

Orange Carrots: Soup season is upon us and carrots are a staple soup ingredient! Check out this week’s recipe suggestions for several tasty, nourishing soup options!

Peter Wilcox Potatoes: This week’s potato variety is the nutrient and flavor packed Peter Wilcox! Characterized by dark purple skin and gold flesh, this potato was bred for higher nutrient density and flavor. This variety has waxy flesh making it most appropriate for pan-frying, roasting, adding to soups and stews and gratin.

Butterkin OR Butternut Squash: This week's boxes will contain either Butterkin or Butternut squash, which may be used interchangeably in recipes. Butterkin squash is a hybrid variety that has the shape of a pumpkin with skin and flesh that resembles a butternut. Butternut squash....well it's the most well known squash of all winter squash varieties!

Parsnips: Parsnips resemble carrots in shape but have a distinct flavor all their own. Parsnips are a great addition to fall and winter soups, stews and braised dishes, but can also make an appearance in baked goods or simply sauté them.

Purple Sweet and/or LA-100 Orange Sweet Potatoes: We are kicking off sweet potato season with two new varieties we trialed this year. All boxes will contain purple sweet potatoes. Some boxes may contain a small amount of LA-100 orange sweet potatoes as well. Read more about our sweet potato trials in this week’s Farm Update in the email. Sweet potatoes are actually now being referred to as a “superfood,” and purple sweet potatoes in particular are packed with powerful antioxidants. See this week’s recipe suggestions for some tasty purple sweet potato recipes!

Red Daikon Radish: We like this variety of red daikon both for it’s vibrant, gorgeous red color as well as it’s smaller size which makes it more manageable to use! There is no need to peel this daikon as the exterior skin is thin. Use daikon raw in salads or pickled as a condiment. It may also be cooked in stir-fry or stew!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Simple Steamed Purple Sweet Potato

Stuffed Purple Sweet Potatoes with Crispy Chickpeas and Turmeric Tahini

Chickpea Free Purple Sweet Potato Hummus

Purple Sweet Potato and Cashew Butter Candy

Gluten Free Sweet Potato Muffins

Purple Sweet Potato Curry

Parsnip Oatmeal Chocolate Cherry Cookies

20 Ways with Parsnips

Spiralized Daikon & Sweet Potato Noodles with Spicy Korean Tofu

Creamy White Bean Soup with Kale and Gremolata

Squash & Chickpea Moroccan Stew

Chinese 5-Spice Roasted Butternut Squash Soba Noodles with Kale

Vegetarian Butternut Squash & Black Bean Enchiladas with Mole Sauce

Instapot Chicken Soup with Parsnips

Carrot & Parsnip Soup

Chicken Noodle Soup with Parsnips & Dill

Caramelized Pork Bahn Mi with Pickled Carrots & Daikon

Caramelized Onion Burger with Balsamic Mayo

Mexican Pickled Onions

Asian Chicken Lettuce Wraps

Miso Soup with Bok Choi, Carrots & Noodles

Oven Braised Beef Stew with Carrots, Parsnips & Kale

Maple Butter Roasted Butterkin Squash with Hot Chili Oil

Cheesy Au Gratin Potatoes with Butternut Squash

Vegetable Feature: Daikon Radishes

Daikon radishes have a variety of different common names depending on the culture it is being used in, such as Japanese radish, Chinese radish or simply winter radish. They are a mild flavored winter radish that are extremely popular in Asian cuisines.  Their crisp, juicy texture is complemented by a sweet, slightly peppery bite.  We grow three different types of daikon including the traditional white daikon along with purple and red varieties.  Although the typical white daikon will measure between 15-20 inches in length, certain varieties can grow to be 36 inches long!  The purple and pink varieties are slightly smaller than the white variety we produce.  The purple variety has a stunning lavender skin and flesh while the red variety has red skin and white flesh.  We find daikon to have a slightly sweet and spicy flavor that is more mild than spring radishes, especially if the daikon has gone through some cool nights.  In its raw form, the flesh is very juicy and crunchy.  When cooked, the flavor becomes more mild and the texture becomes tender, similar to a cooked turnip.  If you are a radish lover, you’ll likely prefer them raw.  If you’re still learning to like radishes, you may find them more to your liking when cooked.

Preparation & Usage: Daikon radishes have edible skin, but most often a thin layer is peeled away before use.  Pickling and stir-frying are the most predominant methods of preparing daikon radishes, and they are perfectly good to eat raw as well as in slaws or as garnishes dressed with a simple vinaigrette.  Daikon radishes may also be roasted or sliced thinly and made into vegetable chips, either baked or fried.  We enjoy daikon radishes in fall and winter stir-fries, cabbage slaw and braised meat dishes.

In Chinese cuisine, daikon radishes are also featured in a variety of soups, braised meat and vegetable dishes as well as baked goods.  A popular Bangladesh dish finely grates daikon and adds it to a mixture of fresh chili, coriander, lime juice, salt and flaked steamed fish in a light and refreshing side dish known as mulo bhorta.  In Korean culture, daikon is often fermented.

Storage Tips: Daikon radishes should be stored, in a plastic bag in the vegetable drawer of your refrigerator.  They will last this way for several weeks.  Cut daikon stores well in its raw form, but can produce an odor that is absorbed by other items your fridge if it is not contained in a closed container.

Health & Nutrition:  Radishes are a good source of vitamins A, C and B6 as well as magnesium, calcium and potassium. In traditional Chinese medicine, radishes are used to promote digestion, break down mucus, soothe headaches and heal laryngitis. They are beneficial in helping to cleanse and detoxify the body and it is thought that they help prevent viral infections, such as colds and the flu, when consumed regularly.

Cultural & Historical Background: Radishes are eaten extensively worldwide. Often they are pickled, cured, dried or fermented to preserve them. Historical reports date back to 2000 BC where radishes are thought to have been included in the daily ration, along with onions and garlic, for the people building the Egyptian pyramids.

Additional Fun Facts: The word Daikon comes from Japanese, and literally means “big root!”

 Quick & Easy Pickled Daikon Radish

Yield:  Approximately 1 or 2 pint jars

The author of this recipe describes this pickled daikon recipe as follows:  “Sweet & tangy quick pickled daikon radish recipe with a crisp crunch!  Quick & easy to make and requires no heat, just a refrigerator!”  

Pickled daikon is a common condiment in many Asian cultures, each with its own little twist. This recipe is very easy to put together and once they are made you can just pull them out of the refrigerator and serve them with a variety of dishes.  They are great served alongside noodle and rice dishes, fried chicken or fatty roast pork dishes, sushi, stir-fry or atop a Bahn Mi Sandwich, lettuce wraps or even tacos! I (Andrea) used two medium sized red daikon radishes, thinly sliced, to make one pint of pickled daikon (packed tightly). The pickles are a nice balance of a mild radish flavor, slight sweetness, but not too salty and not too vinegar-y. If you want to add some variety, you could add carrots to the jar as well. 

1 pound daikon radish 

1 Tbsp salt

1 large clove garlic (optional)

1 or 2 dried Thai chili peppers or a pinch of red pepper flakes (optional)

Brine:

½ cup rice vinegar or white vinegar

½ cup + 2 Tbsp hot water

½ cup sugar

1. Wash the daikon radish. Cut it into the shape of your choosing.  You may wish to cut it in half lengthwise and thinly slice it, but you could also spiralize it, cut it into matchsticks, thick sticks, shred it or cube it. Adapt the cut to your intended use.
2. Put the prepared daikon into a bowl and add 1 Tbsp of salt. Massage the salt into the freshly cut radish. Let the radish sit for 15 minutes as it draws out the bitter water.
3. Once 15 minutes is up, rinse the daikon well with cold water and set aside.
4. In a separate bowl or a 2-cup glass measuring cup, prepare the brine. Mix together the vinegar, hot water and sugar.  Stir well until all of the sugar is dissolved.
5. If you wish to add garlic to your pickled daikon, peel and smash a clove of garlic and add it to the brine now.
6. Put the daikon radish into a clean pint canning jar. If you slice it thinly and pack it tightly it will likely all fit into one jar.  If you use a larger cut you may need to put the daikon into two pint jars.  If you are using the dried chili peppers, add them to the jar along with the daikon. 
7. Pour the vinegar brine over the daikon until the liquid covers the daikon and is nearly to the top of the jar.  Put a lid on the jar and close it tightly. Put it in the refrigerator and let it set for a minimum of 2 hours, but preferably 24 hours. 
8. Store in the refrigerator for 1-2 months.

Recipe borrowed from www.pupswithchopsticks.com.

 Spicy Ginger, Carrot & Daikon Radish Salad

This recipe is another simple salad that makes a great accompaniment to stir-fry, rice, or noodle dishes. It may also be served atop grilled fish or chicken or as a side dish to braised or roasted meat.

Photo from www.food52.com

Yield:  4 servings 

1 medium sized daikon radish

2 carrots

1 Tbsp grated fresh ginger

1 clove garlic

1 Tbsp vegetable oil

2 Tbsp rice vinegar

½ tsp sriracha sauce

Toasted sesame oil or sesame seeds, to taste/garnish

1. Prep the vegetables. Use a julienne peeler or box grater to shred the daikon and carrots into 4 cups total.  Place vegetables in a medium size mixing bowl along with ginger and garlic. 
2. In a small bowl, whisk together oil, vinegar, and sriracha sauce. Pour over the vegetable mixture and toss to combine. Garnish with a drizzle of toasted sesame oil or seeds.

Recipe adapted from www.Food52.com.

October 17, 2024 - This Week's Box Contents Featuring Parsnips

 

What's In The Box

Porcelain Garlic: We’re changing up the garlic variety this week with one of our porcelain varieties. Porcelain garlic is characterized by having larger cloves, but fewer per bulb compared to Italian garlic. So, when a recipe calls for a clove or more of garlic, use your own judgement based on your tastes and preferences for how much you will use since we know all cloves are not the same size!

Yellow Onions: This week we are delivering “Talon” onions, our highest performing storage onion this year! This onion has a nice thick, strong, copper skin which facilitates long term storage and allows us to have onions for you into December!

Red & Orange Italian Frying Peppers: This is our final delivery of peppers for the 2024 season. You will find these sweet peppers to be particularly sweet and flavorful as they were at their peak of ripeness when we picked them just before the frost settled into our valley.

Jalapeño Peppers: Please note your box may contain green and/or red jalapeño peppers. These are hot peppers, so be careful not to confuse a red jalapeño with a red Italian frying pepper. The frying pepper is larger and longer than the jalapeños and has a pointy tip. The jalapeños are smaller with a round tip. If you don’t have a use for all of them this week, pop them into the freezer or turn them into a small jar of pickled jalapeños so you can enjoy them later! Of course, you might want to use one to make the Creamy Peanutty Thai Carrot Soup in this week’s Cooking With the Box suggestions!

Baby Arugula: This is the time of year when the flavor of arugula is at its best, still spicy but a bit more mild when the nights get cool. Enjoy it as the base of a salad along with fall fruit such as pears or apples!

Spinach: This week you will find a big bunch of spinach in your box. This more mature spinach is packed with flavor and may be eaten raw or cooked. There is flavor and nutrition in the stems as well, so don’t throw them out! 

Rainbow Chard: Chard is not a frost tolerant green, so we did one final harvest earlier this week so we could include this in your box one more time. Notice how vibrant the colors are this time of year. Not only is this chard beautiful, but it’s also some of the best tasting of the season as the same compounds that give it color also give it flavor! 

Broccoli: Our fall broccoli production is starting to slow down, but we’re not done! Broccoli is frost tolerant; we just have to wait for it to thaw before we harvest it! Check out this week’s recipe suggestions for more broccoli uses!

Orange Carrots: This year’s carrots are particularly tasty, making them the perfect quick snack. While we’re accustomed to eating celery and peanut butter, carrots and peanut butter is a less familiar pairing but delicious none-the-less. Give it a try!

Russet or Gold Satina Potatoes: This week we are washing the last of our Russet and all gold potatoes. Russet potatoes have a darker brown skin whereas the gold variety has lighter, more smooth skin. Russet potatoes are more dry which makes them a great option for mashing. Gold potatoes are more waxy which is a better fit for pan-frying, roasting or sautéing.

Black Futsu Pumpkins: This is a Japanese specialty variety that is revered by Japanese chefs. While it resembles a pumpkin in appearance, and despite its’ name, it’s really a winter squash. The skin on these is still pretty fresh, thin and is actually edible. It’s most delectable when roasted as the skin becomes crispy. If you prefer to bake your black futsu, you may do that also by cutting it in half and baking the halves. Once cooked, it’s easy to scrape the flesh out of the shell. Peeling is possible, but not advised.

Cilantro: We are nearing the end of our cilantro season, one of our biggest staple crops! Use this week’s cilantro as a garnish to a warm curry dish or a plate of fajitas!

Baby Parsnips: We have been washing a lot of parsnips over the past two weeks and we’re finding a lot of very nice, but very small parsnips. These little baby parsnips are great because they require minimal prep and trimming and they cook faster! Simply toss them with oil, salt and pepper and spread them on a roasting pan OR check out this week’s recipe for a flavorful alternative!

BONUS: White Cauliflower or Broccoli Romanesco, or Sugar Dumpling Squash—You will receive one of these bonus items in your box this week!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Curry Roasted Parsnip Fries with Liquid Gold Sauce (See Below)

Roasted Parsnips with Chili-Maple Butter

25 Delicious Vegan Broccoli Recipes

45 Amazing Broccoli Recipes Even Broccoli Haters Can’t Resist!

Easy Broccoli & Cranberry Salad with Sweet Peppers and Sesame Ginger Dressing

Sicilian Broccoli & Cauliflower Pasta

Arugula, Prosciutto and Grilled Pear Salad

Spinach & Arugula Salad with Candied Pecans, Apples & Poppyseed Dressing

Carrot Sticks with Peanut Butter

Curry Roasted Carrots with Peanut Sauce

Creamy Peanutty Thai Carrot Soup

Broccoli Garlic Mashed Potatoes

15 Minute Leftover Mashed Potato Pancakes

Cilantro-Lime Chicken Fajitas

Cilantro-Jalapeño Hummus

Fresh Spinach Dip

Palak Soup (Indian Spinach Soup)

Maple-Sage Roasted Black Futsu Pumpkin

Creamy Cider & Black Futsu Pumpkin Soup

Vegetable Feature: Parsnips

Parsnips have a distinct flavor that some people love and others are still learning to appreciate.  We start harvesting parsnips late in September or the first part of October.  While we harvest the majority of our crop in the fall, we also leave a small amount in the ground every fall.  Parsnips can survive in the frozen ground over the winter.  We dig them early in the spring as soon as the ground thaws and dries out.  Overwintered parsnips are much sweeter than our fall-harvested parsnips.  Over the course of the winter starches are converted to sugars and sometimes they’re so sweet they taste like candy.

Storage Tips: Store parsnips in the coldest part of your refrigerator in a plastic bag. They will store for several weeks under these conditions, so don’t feel like you need to eat them all right now. When you are ready to use them, Scrub the outer skin with a vegetable brush and trim off the top and bottom. Peeling is optional and totally up to you.

Preparation & Usage: Parsnips are very versatile and there are many ways to incorporate them into your meals. I seldom peel parsnips when I use them. I usually just give them a good scrubbing and then cook them. If you are making a dish where you want their bright whiteness to shine, you can peel them similarly to a carrot. The flavor of parsnips can be best highlighted when they are cooked, bringing out their sweetness and softening the texture. They can also be eaten raw as more of a salad preparation. Shred the parsnips and toss with a lemon vinaigrette and fresh herbs. Let the mixture set for a while to allow the lemon to soften the parsnips.

One of the easiest things to do with parsnips is slice them up and sauté them in butter or toss them with olive oil and roast them until they are golden brown.  Parsnips also make a creamy, silky puree that can be served similarly to mashed potatoes.  But if you’re still learning to appreciate the flavor of parsnips, you might find their flavor a bit too parsnip-y for your liking.  There are many other things you can do with a parsnip.  Small amounts added to soups and stews add a nice background flavor.  You can also try to maximize their characteristic sweetness and use them in sweet preparations such as muffins, cakes, and even pie!  Parsnips add not only sweetness, but moisture to baked goods.  The sweet, earthy flavor of parsnips pairs well with maple syrup, Dijon mustard, apples, oranges, onions, parsley, chives, raisins, ginger and warm spices such as coriander, cardamom, cinnamon and nutmeg.  Overwintered parsnips especially pair well with mushrooms, asparagus, sorrel, sunchokes and chives.

Cultural & Historical Background: Parsnips are more common in Europe, but are gaining popularity in the U.S.  In the Middle Ages parsnips were a staple vegetable in Central and Northern Europe because they could be used as a starch and a sweetener.  In the 19th century, the English and Irish folks used parsnips to make a wine which turned out similar to sweet Madeira.  They even made parsnip beer in Northern Ireland!

Growing Information: Parsnips are a very challenging crop to grow and have a long growing season. We plant the seeds early in the spring when the soil is still cold.  It can take as long as two to three weeks for the seeds to germinate and push through the soil.  Unfortunately the weeds never have a problem growing, which is one of the challenges we have over the course of their long season.  We invest a lot of time cultivating and hand weeding our parsnip crop so we can have a healthy crop to harvest in the fall.

 Curry Roasted Parsnip Fries with 5-Minute Liquid Gold Sauce

This simple recipe may be made with parsnips of any size, large or small. For even baking, it’s best to cut the parsnips into similar sized pieces.  The thinner the pieces, the crispier the fries. This recipe calls for “curry powder” in general. There are different curry powder blends, so choose the blend you prefer or, for added fun, make your own! These fries are good on their own, but they are even better with this plant-based, vegan dipping sauce. If you have extra sauce, serve it with other roasted vegetables, drizzle it over greens, grain bowls, etc. 

Photo from www.minimalistbaker.com

Yield:  4 servings 

1 pound parsnips

1 ½ Tbsp avocado or vegetable oil

½ tsp sea salt

1 pinch black pepper

1 tsp curry powder (blend of your choosing)

5-Minute Liquid Gold Sauce

½ cup cooked chickpeas (rinsed and drained)

1Tbsp nutritional yeast

2 small cloves of garlic

1 Tbsp lemon juice

1 Tbsp tahini

¼ tsp sea salt, plus more to taste

¼ tsp ground turmeric

¼ tsp curry powder

⅛ tsp ground cumin

1 dash cayenne pepper

2 tsp maple syrup

⅓ cup water, plus more as needed

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Prepare parsnips by washing and trimming away the tops. If using small parsnips, cut in half or quarters lengthwise. If using larger parsnips, cut into thin strips.
3. Add the parsnip 'fries' to a bowl and drizzle with oil then season with salt, pepper, and curry powder. Toss to coat evenly, then spread them out in a single-layer on the prepared baking sheet. 
4. Bake for 15 minutes, then remove from the oven and toss/flip. Return to the oven and bake for 5-8 minutes more, or until browned on the edges and slightly crisp. The longer they bake, the more golden and crispy they will become. 
5. While the parsnips are baking, prepare the Liquid Gold Sauce for dipping. In a small blender or food processor, add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne, maple syrup and water. 
6. Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
7. Taste and adjust flavor as needed, adding more salt to taste, curry powder for spice, tahini for creaminess, lemon for acidity, cayenne for heat or maple syrup for sweetness. Set aside. 
8. The parsnip fries are best served fresh, right out of the oven, with the Liquid Gold Sauce on the side. Store any leftover fries in the refrigerator 1-2 days. Reheat in a 350°F oven until hot and crispy. Store any extra sauce in the refrigerator for up to 1 week. 

Recipe adapted from www.minimalistbaker.com. 

October 10, 2024 - This Week's Box Contents Featuring Dill

 

What's In The Box

Italian Garlic: We’ve started cracking garlic in preparation for planting our 2025 crop! Garlic is an investment we gamble on every year, but it’s also an investment in our health when we eat it! Adding a little to your meals each day is the most affordable health insurance!

Yellow and Red Onions: The sulfur compounds in onions are what give them their pungency and also make us cry sometimes. As the plant is growing, these compounds are part of the plant’s defense system to protect them from disease and pests. When we consume them, they work as powerful antioxidants that support our health throughout our body systems. We consider onions to be a foundational part of our diets, both for their health benefits as well as the base flavor they contribute!

Orange & Red Italian Frying Peppers: With low temperatures forecasted for early next week, the end of pepper season is upon us. We think you’ll find this week’s frying peppers to be sweet and delicious as they are at their peak of ripeness! If you have one that is a little soft, it’s likely still good. The pepper just gets a little soft as it ripens. If you aren’t able to eat your peppers within a week, pop them in the freezer and use them later as a pizza topping, added to soups and stews, stir-fry or scrambled eggs.

Salad Mix: We are nearing the end of our salad mix for the season. Our fall crops came in a few weeks ahead of schedule with the warm fall. Enjoy with a light vinaigrette, shredded carrots, and thinly sliced peppers for a quick salad. Add protein such as chicken or salmon if you’d like to turn it into a main dish!

Spinach: We are nearing the end of our baby spinach for this fall as well. Use this week’s spinach as the base for a salad or toss it into pasta dishes or soups and wilt it down.

Red Summercrisp Lettuce OR Green Boston Lettuce OR Green Savoy Cabbage: Regardless of the selection in your box, wash the leaves well and either pat dry or dry them in a spinner before storing or using.

Broccoli: Our fall broccoli extravaganza continues! We encourage you to eat both the florets on top as well as the stalks and stems. Check out this week’s recipe suggestions below for some ways to put this week’s broccoli to use.

Orange Carrots: Going into the fall, rest assured we have a strong supply of sweet, delicious carrots! This staple vegetable is a great addition to roasted vegetable blends, soups and stews, cold-weather salads, as well as baked goods and desserts! 

Satina Gold Potatoes: This week’s potatoes have gold skin and gold flesh. They are a moist, waxy potato that is best for pan-frying or roasting, but they may also be simply steamed or boiled. Some of the potatoes may have some slight blemishes or brown spots. As we sorted them, we realized these blemishes are usually just affecting a small amount of the surface and the remainder of the potato is just fine. So we ask that you just cut away any spots with a paring knife and enjoy the remaining 95% of the potato!

Butterscotch Butternut Winter Squash:  This a small variety of butternut known to be sweet and flavorful…. hence the name. Enjoy this small squash simply prepared. Cut them in half lengthwise and bake. Serve with salt, pepper, and a pat of butter…for the main meal or dessert!

Orange Kuri Squash or Sugar Dumpling Squash: Orange Kuri squash is bright orange and round. The flesh is deep orange and rich, perfect for baked goods, soup, and curry dishes. Sugar dumpling squash is a creamy yellow color with green stripes and markings. The flesh is light yellow and sweet. Given their small size, they too can serve as a personal size serving.

Red Beets: A simple way to enjoy your beets is to roast them. You can roast them whole with the skin on or peel them first and cut into chunks and toss with oil. Once roasted, you can use them as a topping for salads, mix them in with quinoa or other grains, or just eat them as a roasted beet!

Dill: Before winter sets in we wanted to share one more bunch of fresh dill with you! Pair it with this week’s potatoes, beets, or carrots. Check out the featured recipe and recipe suggestions for inspiration!

BONUS: Purple or Yellow Cauliflower or Broccoli Romanesco: We are nearly finished with these crops for the season. The harvest is dwindling, and the remaining heads are on the small side. Your box may contain a portion, but if not, we have added extra broccoli.

Recipe Suggestions & Inspiration For This Week’s Box Contents

Caramelized Carrot Tart with Fresh Dill

Beet Salad with Feta & Dill

Creamy Carrot Lentil Soup

Cheesy Broccoli & Potato Bake

Cheesy Broccoli Bites

Broccoli & Wild Rice Casserole

Teriyaki Meatball & Broccoli Kebabs with Peppers & Onions

Beef & Broccoli Stir-Fry

Roasted Butternut Squash with Red Peppers & Rosemary

Cheesy Spinach and Red Pepper Stuffed Chicken Breasts

Coconut Chicken and Red Pepper Curry

Greek Tortellini Salad with Spinach

Roasted Beet Salad with Goat Cheese, Walnuts & Honey Dijon Vinaigrette 

Roasted Carrot and Beet Quinoa Salad

Creamy Lemon Dill Salad Dressing

Creamy Potato Dill Soup

Vegetable Feature: Dill

Dill, sometimes known as dill weed, is an herb in the celery family. The feathery green herb’s leaves are long, soft, and very thin. Dill has a sweet, grassy taste with a hint of licorice. At Harmony Valley Farm, we grow dill starting with our first weekly plantings in April, and end plantings at the end of August. Dill harvest normally ends around the end of September or early in October.  Dill is not frost tolerant, so we try to time our last crop just ahead of the first frost in the fall.

Preparation & Usage: Dill is a popular herb used worldwide, and plays a key role in many traditional recipes everywhere from Russia to India and Egypt to Sweden. There are many countries that combine dill with either butter or cream and use it as a topping on potatoes. Dill is also a popular ingredient to mix into sauces and soups. Stuffed cabbage and omelets can also feature dill as a filling. If cooking dill sounds like too much of a hassle, it can also be added to any fresh salad or used as a garnish. Of course, you can always use dill to create pickles, as well! Dill is best fresh, as it can lose its potency quickly when dried.  While cooking with fresh dill, you are going to want to add it in as a last step, since it will lose flavor through the cooking process as well.

Dill pairs well with potatoes, cabbage, carrots, beets, cucumbers, mushrooms, fish, especially salmon, seafood, yogurt, cream, butter, cheese, eggs, and other herbs such as parsley, chives and basil.

Storage Tips: Dill can be stored loosely wrapped in plastic in the refrigerator for a few days. If you have room and want to keep your dill around a little longer, you can place the bunched dill in a glass of water like a bouquet of flowers, wrap the whole thing in plastic, and place it in the fridge.

For even longer storage, you can freeze dill: Pulse or finely chop in a food processor.  Add just enough water to turn the leaves into a paste, then spoon into an ice cube tray and freeze.  Once you have frozen dill ice cubes, move them to a freezer storage container.  These are great to pop into a soup!

Health & Nutrition: Dill has been used in traditional medicines to treat ailing stomachs, as well as colic in infants.

Additional Fun Facts: The scientific name for dill is Anethum graveolens, and it is the only species in the genus Anethum.  This tidbit is doubly interesting as the Latin name for the genus ultimately comes from a Greek word that means both dill and anise.

Indian Fried Dill Potatoes

Photo from www.myheartbeets.com

This dish is actually called “Aloo Suva” in Hindi or “Aloo Soya” in Punjabi.  Both of which literally translate to “Potato Dill.”   It does not get much more simple than that!  This is a very simple recipe, but it’s loaded with flavor for the addition of the spices and dill.  And who doesn’t love a crispy, fried potato!  The author recommends serving this potato dish as a side dish, or add sausage and turn it into a breakfast dish!                                                                     

Yield:  4-6 servings

4 Tbsp avocado or vegetable oil

1 tsp cumin seeds

4 cloves garlic, minced

2 pounds potatoes, cubed

1 tsp turmeric

1 tsp chili powder

½ tsp salt

¼ tsp black pepper

1 large handful of fresh dill, or to your liking

1. Heat oil in a large sauté pan over medium heat, then add cumin seeds.
2. Once the seeds begin to splutter, add garlic, stir-fry of r30 seconds.
3. Increase the heat to medium-high, add potatoes and spices and mix well.
4. Fry for 15-18 minutes, stirring occasionally, or until the edges look crispy and the potatoes are fork tender.
5. Add the fresh dill and stir-fry for another minute.

Recipe borrowed from www.myheartbeets.com.

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.