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.

December 14, 2023 - This Week's Box Contents Featuring Tetsukabuto Squash

 

Cooking With This Week's Box

French Onion Cheese Bread
Photo from www.foodiecrush.com

Tetsukabuto Squash:  

Kabocha Squash Pie with Black Pepper & Ginger

Kabocha Squash Curry with Chickpeas 

Red & Yellow Onions:

French Onion Cheese Bread

Balsamic Caramelized Onion Pasta 

Porcelain and/or Italian Garlic:  

Roasted Garlic Pizza 

Cheesy Baked Garlic Dip 

Japanese & Orleans Sweet Potatoes:  

Roasted Japanese Sweet Potatoes with Miso Maple Tahini 

Perfect Baked Japanese Sweet Potatoes 

Egg Yolk Stuffed Latkes
Photo from www.foodnetwork.com

Russet or Peter Wilcox Potatoes:  

Egg Yolk Stuffed Latkes 

Caramelized Onion & Potato Soup 

Rainbow Carrots:  

Shredded Carrot Salad with Honey Mustard Dressing 

5-Minute Ginger Soy Carrot Salad 

Celeriac:  

Celeriac and Apple Remoulade 

Celeriac and Wild Rice Chowder 

Green Savoy Cabbage:  

Vegetable Lo Mein with Cabbage and Mushrooms
Photo from www.hipfoodiemom.com

Crispy Oven Baked Egg Rolls

Vegetable Lo Mein with Cabbage and Mushrooms 

Kohlrabi or Black Futsu Pumpkins:  

Kohlrabi Apple Slaw with Hazelnuts 

Squash Fondue  

Baby Beets:  

Roasted Baby Beets with Hummus 

Beet Risotto with Goat Cheese

Beauty Heart Radishes:

Beauty Heart Radish Salad with Lemon Vinaigrette 

Beauty Heart Radish and Sesame Seed Salad 

Beet Risotto with Goat Cheese
Photo from www.platingsandpairings.com

Well Friends, we’ve made it to the end of the season. Thirty boxes of delicious, certified organic vegetables harvested, packed, and delivered. What a privilege and a pleasure this season has been! As we close out the season, I hope you enjoy this final selection of recipe inspiration as you cook your way into the winter and a season of rest. This week’s featured vegetable is a late season selection, Tetsukabuto Squash. Like so many selections throughout the year, we’ve chosen this vegetable specifically for this part of the season because it is known for its storage potential.  It’s also a very versatile squash and may be used in sweet and savory dishes.  So this week’s featured recipe is a Kabocha Squash Pie with Black Pepper & Ginger (See Below).  Enjoy this with holiday meals or just spice up a cold winter evening with this tasty creation!  If you’re not feeling the pie concept, check out this recipe for Kabocha Squash Curry with Chickpeas.

What are you going to do with all these root vegetables? Well, just because its winter doesn’t mean we’ve retired the “salad” concept.  Turn your carrots into a simple Shredded Carrot Salad with Honey Mustard Dressing or this 5-Minute Ginger Soy Carrot Salad.  Use the celeriac to make Celeriac and Apple Remoulade.  And those gorgeous beauty heart radishes? How about this Beauty Heart Radish Salad with Lemon Vinaigrette or a Beauty Heart Radish and Sesame Seed Salad.

Turn this week’s head of cabbage into a filling for these Crispy Oven Baked Egg Rolls or if you want something super simple, try this recipe for Vegetable Lo Mein with Cabbage and Mushrooms.  And for something fun to try on the weekend, check out this recipe (and video) for Egg Yolk Stuffed Latkes.  

Ok friends, it’s time for me to sign off for the winter.  Think of us as you eat through the rest of your HVF vegetables and know that we will be ready to meet up with you again next spring! Before we know it, it will be time to resume box packing with beautiful bunches of ramps, sweet, overwintered spinach and the first asparagus of the season.  We look forward to growing vegetables for your table again next year. And in the meantime….be well, eat well and have a restful winter. 

Chef Andrea  

Vegetable Feature: Tetsukabuto Squash

Tetsukabuto Squash, what a mouthful! We have saved this squash for this specific week—the final delivery of the season. As with so many of the vegetables we grow for you, there’s a strategy and a reason for why we choose them and where they fit into our seasonal vegetable lineup.  Tetsukabuto squash is a variety that originated in Japan. The name actually means “Iron Helmet.”   It does resemble a helmet, and the “iron” part comes from the fact that it has a durable skin that serves to protect it during storage. This variety is a hybrid developed in Japan. It’s a combination of Kabocha squash and Butternut.  It has a deep, orange flesh that is rich, sweet, flavorful, and decadent. One interesting fact about this squash is that its flavor actually improves with time in storage, another reason we saved it for the end of the season!

Tetsukabuto squash may be used in any recipe calling for kabocha squash but may also be adapted to recipes calling for Butternut squash, or the like.  Its rich flesh makes it a great candidate for using to make baked goods, such as this week’s pie recipe, along with quick breads, muffins, cookies, and other desserts. It also shines nicely when featured in curries, soup, and stew. Of course, you can also keep it super simple and just bake it, turn the flesh into puree and eat it with a pat of butter!

Store your Tetsukabuto squash at room temperature until you are ready to use it. You should be able to store it for several months but keep your eye on it and if you notice a bad spot starting to form, that’s your cue that it’s time to eat the squash!  

Kabocha Squash Pie with Black Pepper & Ginger

Yield: 8 servings

“A creative twist on a classic pumpkin pie recipe, this kabocha squash pie is flecked with chipotle chili powder, black pepper, and ginger.”

Photo from www.brooklynsupper.com

Kabocha Puree

1 large kabocha squash 

½ tsp olive oil

Pinch sea salt

Water, as needed

Dough

1 ¼ cups all-purpose unbleached flour

1 Tbsp sugar

½ tsp sea salt

8 Tbsp unsalted butter, frozen

5 - 6 Tbsp ice water

Filling

1 cup heavy cream, divided

2 Tbsp flour

1 ½ cups kabocha squash puree

3 eggs, room temperature

½  cup brown sugar

1 Tbsp fresh, finely grated fresh ginger

1 Tbsp ground ginger

½ tsp ground cinnamon

½ tsp freshly ground black pepper , plus more for serving

¼ tsp chipotle chili powder

¼ tsp freshly grated nutmeg

½ tsp sea salt

1. To make the kabocha squash puree, preheat the oven to 400°F. Cut the woody stem from the top and bottom of the kabocha. Halve the squash and scoop out the seeds and stringy stuff from the center. Rub squash all over with a small drizzle of olive oil and sprinkle with a tiny pinch of sea salt.
2. Pour 3 Tbsp water in a rimmed baking sheet. Set the squash cut side down, cover tightly with foil, and slide into the oven. Bake until soft, roughly 50 to 60 minutes.
3. Set aside to cool, then scoop the soft squash out of the peel and into a bowl. Mash with a potato masher; for a smoother texture, puree with a food processor or stick blender.
4. To make the dough, in a medium-sized bowl, combine the flour, sugar, and sea salt with a fork. Grate in the frozen stick of butter, rubbing butter into the flour with your fingertips until the flour has a crumbly texture. Drizzle in the ice water, mixing just until the dough mostly holds together. (If you’re new to homemade dough, you can always add more water –– just enough so the dough’s easy to work with.)
5. Dump dough out onto a section of plastic wrap, gather it onto a disc, and wrap tightly. Set in the fridge to chill for at least 30 minutes.
6. Preheat oven to 375°F. Grease a shallow 9-inch pie pan and set aside.
7. On a lightly floured surface, roll the chilled dough into a 12-inch disc. Set in the pie pan, trim excess dough from the edge, and crimp the edges. Pierce all over with a fork.
8. Carefully set a sheet of foil onto the dough, and add either dried beans, rice, or pie weights. Set on a rimmed baking sheet and slide into the oven. Bake for 15 minutes, lift out the foil with weights, and bake for another 5 to 7 minutes.
9. Set aside to cool while you prepare the filling (but keep the oven at 375°F).
10. To make the filling, in a heavy bottomed saucepan over medium-low heat, whisk together the flour and ¼ cup of the cream. When mixture starts to bubble and thicken, slowly whisk in the remaining ¾ cup cream. Continue whisking until mixture begins to bubble and thicken once again, 3 to 4 minutes. Remove from heat.
11. In a medium bowl, whisk to combine kabocha puree and eggs until light and frothy. Whisk in the sugar, spices, and sea salt. Whisk the cream mixture into the squash mixture.
12. Carefully pour filling into the pie shell. Sprinkle a pinch of ground black pepper over the top. Set on a rimmed baking sheet and slide into the oven. Bake until all but a 4-inch circle in the center of the pie is set, 45 – 55 minutes. If the crust starts to darken too much, shield the edge with foil.
13. Allow pie to cool completely, several hours or more, before serving. Serve slices with twist of pepper and a dollop of very lightly sweetened whipped cream.

Recipe adapted from The Art of Simple Food by Alice Walters and featured at www.brooklynsupper.com.

September 29, 2022 - This Week's Box Contents Featuring Winter Squash

 

Cooking With This Week's Box

Leeks:  

Photo from afamilyfeast.com

Leek and Potato Galette with Pistachio Crust 

Bacon and Leek Quiche 

Fusilli with Creamy Leek Sauce 

Upside Down Caramelized Leek Tart 

Orange Carrots:  

Baked Carrot Casserole  

Carrot Salad with Quinoa and Almonds 

Asterix Potatoes:  

Ultimate Baked French Fries 

Baked Parmesan Garlic Potato Wedges 

Orange Italian Frying Peppers:  

Roasted Pepper Potato Soup 

Pasta with Peppers, The Italian Way 

Mini Sweet Peppers:  

Everything Bagel Cream Cheese Stuffed Mini Peppers 

White or Yellow Cauliflower or Broccoli Romanesco:  

Creamy Roasted Cauliflower Soup 

Cream of Carrot & Cauliflower Soup 

Photo from recipetineats.com

Broccoli:  

Easy Broccoli & Cauliflower Soup 

Baked Broccoli Cheese Balls 

Jalapeño Pepper:  

Jalapeño Cream Cheese 

Cranberry Jalapeño Dip 

Italian Garlic:  

Honey Garlic Butter Roasted Carrots 

Juicy Garlic Butter Pan-Fried Chicken Breasts 

Red Carpet Onions:  

Cider Braised Chicken with Onions 

Photo from diethood.com

Caramelized Onion Jam with Balsamic Vinegar 

Salad Mix or Baby Arugula:  

Mixed Green Salad with Apple Cider Vinaigrette 

Simple Garden Salad with Honey Mustard Vinaigrette 

Korean or Guajillo Peppers:  

2021 Korean & Guajillo Chile Feature 

HVF Fresh Korean-Garlic Sauce 

Salt-Cured Chiles 

Orange Kuri Squash:  

Winter Squash Turmeric Granola (See Below)

Fall Flan with Maple Yogurt and Caramel Pecans 

One-Pot Kabocha Squash & Chickpea Curry

Baby White Turnips:  

Creamy Turnip Grits & Greens

Turnip Salad with Yogurt, Herbs and Poppy Seeds 

Hello!

This week we’re featuring winter squash!  It’s that time of year, so pull out your favorite squash recipes and get ready!  This week’s feature recipe is a little different. I like to make homemade granola and I like to include vegetables in every meal of the day, breakfast included. Thus, I was instantly intrigued by Amy Chaplin’s granola recipe for Winter Squash Granola with Turmeric (See Below). This is super simple to make and is not overly sweet. It’s delicious eaten as “cereal” with milk but is also a tasty topping to eat with yogurt, ice cream, or on top of baked fruit.  I also included links to several of our favorite squash recipes from past years that are good ones to use with this week’s Kuri Squash.

This week we saw our first frost in the valley, but thankfully we were able to cover most of our pepper plants so we can continue to harvest! Check out this recipe for Everything Bagel Cream Cheese Stuffed Mini Peppers  or use that single jalapeño pepper to make Cranberry Jalapeño Dip for something a little different.  If you’re feeling like some comfort food, use your sweet peppers to make Roasted Pepper Potato Soup!

We have a different type of potato this week with the Asterix variety. This is a good variety to use in this recipe for Ultimate Baked French Fries or Baked Parmesan Garlic Potato Wedges.  Serve these with a nice grilled burger topped with Caramelized Onion Jam with Balsamic Vinegar.

I hope you find some tasty ways to transition into fall this week. I wanted to update you on our sweet potato crop. The crew finished harvesting them last Saturday and the sweet potatoes are currently being “cured.”  This is a 7-10 day process that helps to set their skins and develop the sugars.  Hopefully they’ll be ready to start washing next week and if so, they’ll be in your box!  Have a great week and I’ll see you next week!

-Chef Andrea 

 

Vegetable Feature: Winter Squash

by Andrea Yoder

Sugar Dumpling 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.

Orange Kuri

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 and Winter Blush squash are two varieties characterized by their ability to store into the winter. 

Tetsukabuto Squash

In fact, we don’t even touch Tetsukabuto until it has been in storage for several months as it needs that storage time for its natural sugars to develop!  Both Tetsukabuto and Winter Blush have thicker skin and drier flesh. The fact that they do not develop sugars right away 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. Thankfully, field conditions were pretty good this year and we were able to get the majority of our squash harvested ahead of some rain and the onset of too much plant disease.  

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.

Butterkin Squash

Another common variety of winter squash is Acorn squash. For many years we’ve refused to grow acorn squash because it really didn’t have any flavor.  I guess that’s why many recipes using acorn squash are full of sugar!  Recently we have found two acorn spin-offs that are actually quite tasty as well as being attractive.  The first is Heart of Gold squash which is a cross between Sweet Dumpling (similar to our Sugar Dumpling) and acorn.  This squash resembles acorn squash in shape, but it is a little larger and has beautiful multi-colored exterior. The other big difference that sets it apart is that it is actually a very flavorful, sweet squash while still being able to be stored!  The other acorn-type variety we grow is called Starry Night. This is a new variety on the scene that we trialed last year and really liked because it has very sweet, delectable flesh.  This year’s crop has been a bit more variable with some off-types that look a little funny. We’ll have to eat a few more to decide if it’s something we’d like to continue growing.

Heart of Gold Squash

There are two other varieties I’ll mention.  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. And the last variety we have in our lineup 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!  

Jester Squash

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. 

Black Futsu Pumpkin

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!

Winter Squash Turmeric Granola 

Photo From amychaplin.com

Yield:  10 cups

5 cups rolled oats

1 cup raw pumpkin seeds

1 cup raw unhulled sesame seeds

1 cup raw walnut pieces (or other nut of your choice)

2 tsp cinnamon

2 tsp ground ginger

1 tsp freshly grated nutmeg

1 tsp ground cardamom

½ tsp allspice

1 cup steamed or baked red kuri, kabocha or butternut squash

½ cup extra virgin coconut or olive oil

½ cup brown rice syrup or maple syrup

1 tsp ground turmeric

1 Tbsp vanilla extract

½ tsp salt

1. Preheat oven to 325°F.  Line 2 rimmed baking sheets with parchment paper and set aside.
2. In a large bowl, combine oats, seeds, nuts, cinnamon, ginger, nutmeg, cardamom, and allspice.  Set aside.
3. In an upright blender, combine squash, oil, brown rice syrup or maple syrup, turmeric, vanilla and salt.  Blend until completely smooth.  Add to the dry ingredients and stir to combine.  
4. Divide between the two baking sheets and spread out evenly.  Bake for 20 minutes, rotate trays and cook for another 15-20 minutes.  Remove from oven and allow to cool before storing in jars.  Granola will store well for 3-4 weeks.

Recipe adapted slightly from Amy Chaplin’s “Pumpkin Turmeric Granola” recipe found at amychaplin.com.

September 30, 2021 - This Week's Box Contents, Featuring Winter Squash!

 

Cooking With This Week's Box

Spinach:

Apple Walnut Spinach Salad With Balsamic Vinaigrette

Spinach and Red Pepper Frittata

Salad Mix:

Mesclun and Mango Salad with Ginger Carrot Dressing

Chicken Milanese with Mesclun Salad

Porcelain or Italian Garlic:

Turnips Sautéed with Garlic and Onion

Crushed Potatoes with Cream and Garlic

Green Boston Lettuce:

BLT Chicken Salad

Korean Beef Lettuce Wraps

Red Onions:

Roasted Red Onions with Butter, Honey and Balsamic

Chicken Sautéed in Sweet Red Onion and Lemon

Orange or Red Italian Frying Peppers:

Sweet Pepper & Cheddar Clafoutis

Creamy Roasted Sweet Pepper Dressing

Red or Golden Grape Tomatoes or Variety of Tomatoes:

Red Pepper, Lentil and Tomato Salad

Spaghetti with Fresh Tomato Sauce

White, Purple or Yellow Cauliflower or Broccoli Romanesco or Broccoli:

Creamy Cauliflower and Chickpea Curry

Loaded Cauliflower Casserole

Gold Carola Potatoes:

Green Cabbage Soup with Potatoes and Sour Cream

Crispy Garlic Roasted Potatoes

Butternut Squash:

Roasted Squash and Black Bean Enchiladas (See Below)

Winter Squash and Mushroom Curry (See Below)

Guajillo or Korean Chili Peppers:

15 Minute Hot Sauce

Cranberry Ginger Chutney with Thai (substitute Korean) Chiles

Jalapeño Peppers:

Jalapeño Chicken Skillet Meal

Jalapeño Popper Burgers

Violet Queen Salad Turnips:

Turnip and Bacon Fritters

Salad Turnips with Ginger & Soy

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).

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

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!

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!

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

Yield:  4 servings

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:

1. 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.
2. 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:

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. 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.
3. 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.
4. 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.
5. Bake, uncovered, for 20 minutes.  Meanwhile, place the greens, sliced red onion, cilantro, and lime juice in a medium bowl and toss to combine.
6. 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

photo by David Malosh for cooking.nytimes.com

Yield:  4 to 6 servings

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

1. 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.
2. 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).
3. 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.
4. Add mushrooms, season with salt and toss to coat.  Cook, stirring, until mushrooms begin to soften, about 5 minutes.
5. 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.
6. 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!