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.

September 26, 2024 - This Week's Box Contents Featuring Broccoli

 

What's In The Box

Italian Garlic: If you want to take your next batch of mashed potatoes to the next level, boil the potatoes with a few cloves of garlic and then mash the cooked garlic in with the potatoes. Alternatively, you can roast a whole head of garlic and add the roasted garlic to the cooked potatoes when you mash them.

Yellow Onions: Our yellow onion varieties are selected both for long-term storage potential as well as flavor. We like a pungent onion that also has some natural sweetness to help create a more balanced flavor. Thus, these onions serve as a “multi-purpose” onion that is appropriate for pretty much any cooked or raw application.

Orange and/or Red Italian Frying Peppers: These sweet peppers are in their prime right now and are a tasty treat eaten both raw and cooked. Add them to egg dishes, stir-fry, soups, stews and chowders, salads, and slaws. You can also roast them and use them to make a tasty roasted pepper sauce for pasta or chicken.

Mini Sweet Peppers: There is a half-pound portion of these sweet mini bell peppers in this week’s box. These are the perfect grab-n-go snack as they need no prep! They are also great for roasting and stuffing with fillings of your choice.

Tomatoes: The tomatoes in our second planting are almost finished for the year, except for the Roma tomatoes that are still ripening! Now is the time to savor the final BLTs of the season, make a few more batches of fresh salsa and savor the last few weeks of fresh tomatoes. We’ll continue to pick Roma tomatoes as long as we can but know that the end is in sight.

Salad Mix: Fall is our preferred time of the year to grow these delicate salad greens. This mix is a flavorful blend of spicy Asian greens mixed with several different varieties of lettuce. The key to longer shelf life is to keep the bag refrigerated.

Baby Spinach: Our fall spinach will be limited this year. Enjoy this week’s spinach as the base to a fresh salad or wilt it into soup or pasta.

Purple, Yellow and/or White Cauliflower or Broccoli Romanesco: We are in the peak of fall cauliflower right now! Enjoy cauliflower raw or cooked, add it to mashed potatoes, use it to make cauliflower “rice,” or even incorporate it into baked goods!

Green Romaine Lettuce: These heads of crispy romaine made it just in time to make one more Bacon, Lettuce & Tomato sandwich! Of course, you might choose to use it to make a traditional Caesar salad as well. Wash leaves well and pat dry before using.

Broccoli: This week has been a HUGE broccoli harvest week! By the end of this week, we will likely have harvested over 2,500 pounds of broccoli! Check out this week’s featured recipes for a few ideas for putting this item to use.

Leeks: This is our final week of leeks. If you haven’t made the traditional Potato Leek soup yet, now is your chance!

Orange Carrots: We’re moving into soup and stew season, and this is the perfect vegetable to include in any soup base. You can also make it the star of the show and make carrot soup. Suggestions below!

Russet Potatoes: This year we tried a new variety of russet potatoes, which have proven to have strong yields and great flavor! Russet potatoes are a dry, starchy potato. They are a great option for making mashed potatoes, deep fried French fries, or a simple baked potato. Of course, they would also make a tasty potato leek soup!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Garlic Mashed Potatoes

Make-Ahead Roasted Garlic Mashed Potatoes

Cider Braised Short Ribs with Caramelized Onions

Caramelized Onion & Broccoli Quiche

Creamy Roasted Pepper Pasta

Sweet Pepper Stir-Fry with Basil & Tofu

Taco Stuffed Mini Peppers

Hummus Stuffed Mini Sweet Peppers

Mixed Green Salad with Goat Cheese, Maple Glazed Pecans and Maple Dijon Vinaigrette

Spinach Salad with Apples, Walnuts & Feta

48 Spinach Salad Recipes You’ll Love To Eat

How To Make Cauliflower Rice

Foolproof Cauliflower Pizza Crust

Cauliflower Biscuits

Mashed Cauliflower & Potatoes

Best Chicken Caesar Salad with Homemade Croutons

Vegan Caesar Salad with Crispy Chickpeas

Broccoli Pizza

Baked Broccoli Mac & Cheese

15 Minute Creamy Leek and Mushroom Pasta

Carrot Ginger Soup with Crispy Shallots

Hungarian Carrot Stew

Vegetable Feature: Broccoli

Broccoli is in the Brassica family, along with cauliflower and cabbage. This green vegetable often looks like a tree when you find it in the grocery store, but in the field (and in our boxes) it sports collard greens like leaves that are also edible. We grow broccoli in the spring, summer and fall, starting some of our plants out in the greenhouse, but planting the later crops directly into the soil in our fields.                                                                                                                                                  Preparation & Usage: Broccoli should be washed prior to use. It can be eaten raw, boiled, steamed, roasted, or sautéed. Recent studies show that steamed broccoli is the best way to cook it in order to retain the most nutritional value. The edible leaves have a more mild broccoli flavor than the stems and florets.  You can use these leaves similar to how you would use kale or collards, as a cooking green, in smoothies, in salads, or roasted into chips!

Storage Tips: Broccoli should be stored, unwashed, loosely wrapped in plastic or a perforated bag, and in the crisper drawer of the refrigerator.                                                                                                                                                                                                                  Health & Nutrition: While oranges are the most common thing that come to mind when looking for Vitamin C, half a cup of broccoli contains 84% of the daily recommendation for this vitamin.  It is also loaded with fiber, antioxidants, Vitamin K, iron and potassium.                                                                                                                                Additional Fun Facts: The word broccoli comes from an Italian word that means “the flowering crest of cabbage.”

Broccoli Slaw

Broccoli is a versatile vegetable that can be used in a myriad of dishes, both cooked and raw. This week we are featuring two simple recipes that you can prepare and have on the table in very little time!  The first is for a simple, creamy broccoli slaw, complemented with sweet cranberries and dressed with a creamy, slightly tangy dressing. The second recipe for Soba Noodles with Sesame Chicken & Broccoli is an application requiring short cooking of broccoli. This recipe calls for Soba noodles, but you can use any other long, thin noodle you have available. This is a quick recipe that will allow you to have a healthy dinner on the table in short order!

Photo from www.smittenkitchen.com

Yield:  8 cups of slaw

¾ to 1 pound broccoli

½ cup thinly sliced almonds, toasted

⅓ cup dried cranberries, coarsely chopped

½ cup buttermilk, well shaken

½ cup mayonnaise

2 Tbsp cider vinegar

1 tsp sugar

½ tsp salt

½ small red onion, finely chopped

Freshly ground black pepper, to taste

1. Trim the broccoli head and cut the florets into large chunks; then cut each chunk into thin slices.  Peel the outer skin from the broccoli stem. Cut the stems into thin slices lengthwise, then cut them in the other direction to yield thin matchsticks. 
2. In a large bowl, toss the sliced broccoli with the almonds and cranberries. In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and table salt until smooth. Add the dressing to the broccoli mixture, along with the onion. Stir the salad until the broccoli is evenly coated with the dressing. Seve immediately or keep covered in the fridge for 2 to 3 days.

Recipe borrowed from The Smitten Kitchen Cookbook by Deb Perelman.

 

Soba Noodles with Sesame Chicken & Broccoli

Yield:  4 servings

6 boneless, skinless chicken thighs, about 1 pound

2 Tbsp vegetable oil

Black Pepper, to taste

2 Tbsp sesame seeds

12 oz dried soba noodles

1 pound broccoli, stems and florets chopped into bite-sized pieces

2 scallions, chopped 

3 Tbsp soy sauce, plus more to taste

2 Tbsp toasted sesame oil

1. Bring a pot of water to a boil and salt it. Turn on the broiler and position the rack 4 inches below the heat.  Spread the chicken pieces on a rimmed baking sheet in a single layer and coat with the vegetable oil; sprinkle with salt and pepper.  Sprinkle on both sides with the sesame seeds. Broil, turning the thighs once or twice to prevent the seeds from burning, until the chicken is cooked through and golden in places and the pan is almost dry, 10-15 minutes total.
2. Add the noodles to the boiling water, cook for 3 minutes, stirring occasionally, then start tasting when the noodles are pliable but not quite ready. Add the broccoli and cook until it turns bright green, another minute or 2. Drain the noodles and the broccoli, rinse with cold running water to stop the cooking, then shake the colander and drain again.
3. Slice the chicken into narrow strips and put in a large serving bowl with any pan juices and the scallions, soy sauce and sesame oil. Toss to coat, add the noodle mixture, and toss again. Taste, adjust the seasoning, and serve warm or at room temperature. 

September 19, 2024 - This Week's Box Contents Featuring Carrots

 

What's In The Box

Italian Garlic: As we enter soup and stew season, include plenty of garlic in your base mix of aromatics. Alongside onions, celery/celeriac and carrots, garlic helps to build flavor as well as contributes valuable compounds to support the immune system!

Yellow Onions: Onions contain valuable compounds and antioxidants that support health and wellness in pretty much every system of the body! Incorporating them in your meals daily can help support your overall health.

Orange and/or Red Italian Frying Peppers: These red and/or orange peppers have a long slender shape and are sweet peppers. We find they have more flavor than most colored bells, however you may use them in any recipe calling for bell peppers or sweet peppers. Store them in the warmer part of your refrigerator or at room temperature. If they start to get a little soft or wrinkled, they are still good! Use them in a soup or stew or roast them.

Red Grape Tomatoes: Use these little gems whole on skewers, either cooked or raw. For a grilled version, alternate these tomatoes along with meat of your choosing, chunks of onions, sweet peppers, and zucchini. For an option that does not require cooking, skewer red grape tomatoes with fresh mozzarella, prosciutto, and basil!

Variety of Tomatoes: We are hoping that tomato season will hold on for a few more weeks, but the varieties in our second planting is starting to taper off. Per usual, ripen your tomatoes at room temperature and give them a little attention every day, looking for any early signs of deterioration. If you see a small spot starting to form, use that tomato right away and just cut away that portion.

Salad Mix or Baby Arugula: This week your box will have one of these two selections. Our baby greens are a great way to quickly incorporate vegetables into your day. Add a handful to a sandwich, put some in a bowl and toss with vinegar and oil for a quick side salad, use it as a taco topping, or roll some up in a wrap with other vegetables.

Purple or Yellow Cauliflower or Broccoli Romanesco or Broccoli: Your box will contain one of these selections from the brassica’s family. We are currently harvesting from both of our “fall” plantings of cauliflower and Romanesco. Our fall broccoli plantings are just starting to head up, but it looks like we’re going to have strong production this fall! Get ready for more broccoli next week!

Leeks: Remember to wash your leeks well before using, and not just on the exterior. Dirt can get in between the layers on the white shank due to the process of hilling them. Cut the leeks into pieces of your preference, put them in a colander and rinse them well. Shake off all the excess water and use it for whatever purpose you have in mind! 

Baby White Turnips: These mild, tender salad turnips are two vegetables in one! Both the tender roots and the green tops may be eaten raw or lightly cooked. Enjoy them in salads, stir-fry, roasted or simply sautéed.

Orange Carrots: A staple item in our Midwestern diets, carrots will sustain us well into the winter. Check out this week’s featured recipe for a flavorful carrot salad and you’ll find more carrot recipe inspiration in this week’s Cooking With the Box recipe suggestions!

Peter Wilcox Potatoes: This is one of our favorite potato varieties because it was bred for nutrient density. Nutrients contribute to our health, but they also contribute to flavor making this one of the most flavorful potatoes we grow! This variety is high in Vitamin C, potassium and antioxidants including lutein and zeaxanthin. The skins are dark purple and the flesh is a rich gold color. This is a waxy potato best suited to pan-frying, roasting or for using in soups and stews.

Tomatillos: We wanted to include these in your box one more time before the end of summer! Prior to using, remove the outer husk. While the husks are starting to develop spots, whatever causes this usually does not affect the fruit. So, remove the husk and discard, then use the fruit inside. 

Poblano Peppers: Poblano peppers are one of the most flavorful hot peppers, especially when roasted. Consider pairing these peppers with your tomatillos this week to make a tasty salsa verde!

Cilantro: We thought you might need some cilantro this week for your tomatillo salsa, or perhaps you’ll be making a fresh pico de gallo! This is definitely a versatile herb that finds its way into many of our summer vegetable salsas and salads!

Green and/or Italian Zucchini: We’re ending the season strong with a nice long run on zucchini! If you haven’t made ratatouille yet, now is the time!   You can also shred it and freeze it raw to use in baked goods throughout the winter!

Recipe Suggestions & Inspiration For This Week’s Box Contents

Carrot, Date & Feta Salad
Carrot “Noodles” with Spicy Peanut Dressing
Carrot Cake French Toast
Candied Carrot Rose Tart
Carrot Gnocchi in Walnut Brown Butter
Maple Bacon Wrapped Carrots
Carrot & Leek Quesadillas
Salsa Verde with Roasted Poblanos & Tomatillos
Roasted Poblano Quesadillas with Avocado Salsa Verde
One-Skillet Vegetarian Enchilada Casserole with Roasted Poblanos
Poblano Breakfast Potatoes
Poblano Potato Gratin
Garlic Parmesan Roasted Cauliflower
Curried Cauliflower & Chickpea Salad with Yogurt
Roasted Cauliflower & Garlic Rigatoni
One Pan Mediterranean Chicken with Roasted Red Pepper Sauce
Shakshuka with Zucchini & Roasted Bell Peppers
Silky Roasted Zucchini Sauce with Garlic and Sweet Peppers
Vibrant Sweet Pepper and Zucchini Tacos
Caprese Skewers
Antipasto Kebobs
Grilled Chicken Kebobs
Steak Kebobs
Open Face Tomato Bacon Sandwich
Tomato Bacon Grilled Cheese
The 50 Most Delicious Tomato Recipes to Celebrate Peak Summer
Ratatouille Pizza
Potato Leek Soup with Poblanos and Crispy Bacon

Vegetable Feature: Carrots

As we move into fall, very soon we will be doing a major carrot harvest to put 30 or more bins into storage to sustain us through the winter. Carrots are a staple in our Midwestern diets, just as they are in many different cultures around the world!

There are many different types and varieties of carrots, some more well-suited for growing at different times of the season. The early season varieties we included in your box earlier this year are classified as “nantes” carrots. They are characterized by being more tender and juicy with a slightly different shape than our storage carrots. They also take fewer days to get to maturity and are often harvested with the tops intact. The carrots we are delivering now and will soon be harvesting in larger quantities are referred to as "Storage carrots." They are able to be stored for months if you keep them in a plastic bag in the refrigerator. They are a bit denser than some of the earlier season varieties and have a longer shelf life.

Preparation & Usage: Carrots are versatile in their uses and can be eaten raw, roasted, boiled, baked, and even fried! They can be added to soups, stews, braised meats, root mashes, pancakes, bread, cookies and a whole host of other uses. Since they are such a common vegetable, I think sometimes they get overlooked and we forget that there are so many more things you can do with a carrot aside from the traditional carrot sticks in dip. You can make a very simple, quick, and easy salad with just a few ingredients. Soup is another great way to use carrots—either as the main ingredient or as part of a mélange of vegetables in say, chicken soup. Carrots are also delicious in baked goods such as carrot cake, carrot cookies, apple-carrot muffins, and carrot pancakes. Carrots pair well with a variety of herbs and spices as well as fruits such as apples and citrus.

Carrots growing in the field

Storage Tips: Keep carrots in a plastic bag in the refrigerator. To store green top carrots, remove the tops and store separately from the roots. The greens will continue to draw moisture from the roots and you will end up with a limp carrot. If your carrots do go a bit limp before you are able to use them, soak them in ice water for at least 30 minutes to crisp them up again. Avoid storing carrots near fruit. As fruits ripen they release ethylene gas that can give carrots a bitter taste and decrease the storage life. Carrots do not need to be peeled. In fact, most of the mineral content lies close to the surface and removing the skins strips them of their healthful goodness. Just give them a rinse and light scrub to remove any dirt.

Health & Nutrition: Carrots are packed with important nutrients, specifically beta carotene which is an important antioxidant and vitamin for our bodies. It’s important for vision, immunity and a whole host of other health benefits. Carrot tops are high in potassium and Vitamin K and are an outstanding source of chlorophyll, which contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Tea made from carrot tops boasts detoxifying and diuretic qualities that aid in kidney heath…and it’s tasty!

Bulk Carrot Harvest

Cultural & Historical Background: The majority of carrots found grown in the US are a variety called Imperator. These carrots are bred to be hard so that they can handle mechanical harvesting and handling. Growing Information: Carrots aren’t always an easy crop to grow. The varieties selected for winter storage are planted in the summer when growing conditions can be hot and dry. It takes an observant farmer to get enough moisture to the seed so it can germinate. Once they are up, it’s a battle against weeds to keep the crop clean and make sure they have enough nutrients to produce a healthy plant and a tasty carrot! Additional Fun Facts: Because they are a staple vegetable, we try to include carrots in as many summer and fall boxes as possible.

Carrot & Pistachio Salad

“This refreshing summer salad is a wonderful way to spruce up the humble carrot….This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.”  --Yasmin Kahn

Photo from the cookbook

Yield:  4 servings

¾ pound carrots, peeled and roughly grated (about 4 cups grated)

1 small bunch mint, finely chopped

1 small bunch parsley, finely chopped

2 Tbsp lemon juice

3 Tbsp extra-virgin olive oil

1 Tbsp pomegranate molasses

½ tsp sea salt

½ tsp black pepper

2 ½ Tbsp pistachios, roughly chopped

1. Combine the carrots, mint, and parsley in a large bowl.
2. Make the dressing in a small bowl by whisking the lemon juice, olive oil, pomegranate molasses, salt, and pepper together. Put the dressing over the carrots and stir well. Taste and adjust the seasoning, adding more salt or black pepper to your taste.
3. Toast the pistachios in a small pan over a medium heat for 1 minute. Sprinkle the nuts over the salad just before serving.

Recipe borrowed from Yasmin Khan’s book, The Saffron Tales: Recipes from the Persian Kitchen.

Note:  Pomegranate Molasses—This ingredient is used extensively in cuisine originating from areas in the Middle East. It is thick and syrup like with a slow pour. It has a flavor that is tangy while also sweet. You will find bottles of pomegranate molasses in the “International” food section of your grocery store. 

September 12, 2024 - This Week's Box Contents Featuring Cabbage

 

What's In The Box

Italian Garlic: If you didn’t try the Garlic Fried Tomatoes recipe from last week’s list of recommended recipes, I highly encourage you to do so. This is a quick, simple way to pair garlic and tomatoes. Enjoy this dish on its own as a side dish, serve it with fried eggs, toss in some pasta, or eat the tomatoes alongside crusty bread to soak up all the flavors from the oil. This recipe is delicious using any of the tomato varieties you may receive in your box this week.

Orange and/or Red Italian Frying Peppers: We are in the peak of sweet pepper season and the plants are loaded with sweet, colorful fruit! Add chopped peppers to salads, salsa, or just eat raw pepper slices on their own. You can also add them to scrambled eggs, fajitas, or use them as a pizza topping.

Sunorange or Chocolate Sprinkles Tomatoes: Make a quick salad using this week’s salad mix or baby arugula. Put the greens in a bowl, cut these little tomatoes in half and add to the greens along with some crumbled feta or shredded Parmesan cheese. Drizzle lightly with olive oil and a splash of balsamic vinegar. Add a touch of salt and black pepper and enjoy!

Variety of Tomatoes:  Tomato season will not last forever, so enjoy these fresh tomatoes in every way you can while we have them! Bruschetta, simple pasta dishes, fresh tomato salads, BLT’s…. if you’re running out of ideas, check out this week’s recipe suggestions! And don’t forget to keep tabs on your tomatoes as you ripen and store them at room temperature. If you notice a small spot starting to form, cut it away and eat the tomato right away!

Red Seedless Watermelon: This is the last week for watermelons, a sign that summer will be coming to an end in less than two weeks! Store your watermelon in the refrigerator and eat within a few days.

Salad Mix or Baby Arugula: This week we added salad mix back into our harvest schedule, featuring a blend of baby lettuce and flavorful greens. As with baby arugula, these delicate greens allow us to eat well without a lot of time! Use them as a base to build a quick salad either as a side to your main meal or make it a big one and enjoy it as your meal!

Broccoli Romanesco or Cauliflower: Our first crop of fall cauliflower continues to come in waves. Your box this week will contain either Broccoli Romanesco or one of our three colors of cauliflower. Enjoy this selection lightly steamed, stir-fried, or roasted!

Leeks: Leeks are the more subtle cousin to onions. Part of the growing practice is to pile dirt up on the lower portion (aka shank) of the leek, which results in blanching that portion, so it remains white. As a result, dirt can get in between the layers. Take care to wash them well prior to using to remove any remaining grit. When cooking, use lower heat to cook them so they are smooth and silky.

Red Napa or Green Savoy Cabbage: We like the beauty these varieties bring to the box with their crinkly leaves and vibrant colors. Both may be used raw in salads or lightly cooked such as in a stir-fry. You could also ferment them as a means of preservation!

Edamame: Remember to cook edamame in its pod first as it’s much easier to pop the beans out of the pod once they are cooked. The pod is not edible and should be discarded. Once cooked, you may add the edamame beans to salads, stir-fry, fried rice, or just eat them as a snack!

Baby White Turnips: We grow these salad turnips in the spring and again in the fall. They are also known as “hakurei” turnips. They are characterized by mild, tender turnips with edible green tops. Enjoy the greens and turnips raw in salads or lightly cook them by steaming, sautéing or roasting.

Orange Carrots: We’re just starting to harvest our fall carrots to put into storage. If you’re making a fresh tomato sauce or soup, add diced carrot for additional flavor and sweetness!

BONUS: Orange Ukraine Peppers—This week’s box is pretty full, but when we had a little open space, we added one of these peppers. You’ll recognize this variety as it resembles a bell pepper, but with a pointed tip. This is a sweet pepper.


Recipe Suggestions & Inspiration For This Week’s Box Contents
Garlic Fried Tomatoes
20 Minute Fresh Tomato Pasta
Summer Tomato Toast
Arugula & Watermelon Salad with Feta
Simple Napa Cabbage Slaw
Farm Fresh Ranch Cole Slaw with Turnips & Cabbage
Stir-Fried Napa Cabbage with Spicy Garlic Dressing
Cilantro Lime Slaw
Turnip Greens Pesto Pizza
Smoked Italian Pasta Salad with Tomatoes & Peppers
Skillet Italian Sausage & Peppers
How to Make the Perfect BLT
Summer Succotash Salad with Orzo
Edamame with Sea Salt
Sushi Salad with Brown Rice, Edamame, Nori, and Miso Dressing
37 Fresh Tomato Recipes for Peak Tomato Season
12 Tomato Sandwich Recipes for Peak Season
Cheddar, Leek & Tomato Sandwich
Simple Carrot Leek Soup
Zesty Cauliflower & Leek Soup
Roasted Cauliflower, Pepper & Chickpea Stew

Vegetable Feature: Cabbage

By Andrea Yoder 

As we get closer to the end of summer and the official transition into fall, we're starting to see a shift in some of the crops coming in from the fields.  This week we are harvesting what we intended to be our "fall cabbages," but planning when fall crops will come in is a challenge.  Why?  Because we never know what kind of weather or temperatures we're going to get in mid to late summer!  Nonetheless, we're happy to have these beautiful cabbages to share with you this week  They are a nice crop to help us transition from summer to fall as they pair nicely with late summer vegetables as well as winter crops.  This week your box will contain one of two varieties of cabbage, either Red Napa Cabbage or Green Savoy Cabbage.

Red Napa Cabbage: While it’s called “Red” napa cabbage, it really is more of a vibrant pinkish-purple color that is quite stunning against its pure white ribs.  Red napa cabbage is a relatively new vegetable, having been released onto the commercial market in 2016.  Its development may be credited to Kwonnong Seed company which is based in Korea. Given napa cabbage is the traditional cabbage used to make kimchi, a Korean fermented vegetable preparation, it makes sense that a Korean seed company would invest in diversifying this crop. This vegetable is also used in other countries throughout Asia where it is considered to be a staple vegetable.  According to cookbook author and chef, Fuchsia Dunlop, napa cabbage is referred to as “Chinese Leaf Cabbage” in China. She cites napa cabbage as one of the most important vegetables in northern regions of China where it is stir-fried, pickled, added to fillings for dumplings as well as using it in soups and stews.  In Japan, napa cabbage is called hakusai and is something nearly every family that grows their own food will have in their garden. 

Napa cabbage is a little different than other varieties of cabbage. The heads grow upright and are more cylindrical in shape. The upper portion of the cabbage leaf is crinkly while the lower portion of the leaf has a wide, white rib. Fuchsia describes napa cabbage as having crinkly leaves like a head of savoyed cabbage, but with a crunchy bite more like head lettuce! Both the leaf and the ribs are edible and the combination of textures from the two may be described as crunchy, crisp, and juicy! Napa cabbage has a higher water content than some other cabbages. It is also more sensitive to the effects of salt, acidity from vinegar or citrus, and heat which all breakdown the cell structure of the cabbage and release water. When cooking napa cabbage, plan accordingly and know that it will only require a few minutes to cook if you want it to retain a little bit of crunch.  If you are using napa cabbage in its raw form to make a salad or a slaw, I recommend mixing it with any vinaigrette, dressing or sauce shortly before serving. This will diminish the chance of the salad becoming soggy.

Napa cabbage pairs well with a wide variety of vegetables including sweet & hot peppers, onions, carrots, garlic, ginger, and herbs such as cilantro, basil, and mint. Napa cabbage is also often paired with citrus fruits including mandarins, oranges, limes, and yuzu (for which you may substitute a Meyer lemon). Other ingredients often used alongside napa cabbage include sesame seeds and oil, peanuts, cashews, soy sauce and fish sauce.

Green Savoy Cabbage: While many growers choose to grow “kraut cabbage” which is the standard smooth, green cabbage, we choose to grow savoy cabbage.  The term savoy refers to the ruffled leaves which we think are beautiful!  We also like this type of cabbage because it has more texture when eaten raw or cooked.  Cabbage has long been known as a staple vegetable necessary for surviving a long winter in cold climates.  It stores well and has a wide variety of uses.

Green savoy cabbage may be eaten raw or cooked.  In the raw form, use this cabbage to make a traditional creamy coleslaw along with carrots and/or other root vegetables such as celeriac.  You can also use this cabbage to create some main dish salads.  You can also use this cabbage to make a quick pickled salad or shred it, salt it and turn it into a simple slaw to eat with tacos. Green savoy cabbage may also be cooked.  You can add it to soup, or use it to make Beet Borscht.  I also like to use this cabbage in stir-fries over the winter.  Combine it with beauty heart radishes, thinly sliced turnips, carrots and onions to make a delicious winter vegetable stir-fry served with rice.

Health & Nutrition: Cabbage is packed with nutrients including vitamins C and K, fiber B6 as well as antioxidants.

Additional Health & Nutrition: Purple and red pigments in vegetables indicate the presence of chemical plant compounds called anthocyanins.  Anthocyanins have many health benefits including being antioxidants that combat free radical damage in our bodies.  Thus, they play a role in cancer prevention as well as enhance cardiac health and boost our immunity, amongst a long list of other benefits.  In addition to the benefits from anthocyanins, red cabbage also offers all the similar benefits of other vegetables in the Brassica family including phytonutrients called glucosinolates and sulfuraphane.  These two nutrients are important for reducing the potential for carcinogens to damage our tissues while also assisting the liver with detoxifying the body.

Storage Tips: Store cabbage in the refrigerator, loosely wrapped in a plastic bag to prevent it from wilting or getting soft. For optimal results, use within 1-2 weeks of receiving it.  

Crunchy Cabbage Slaw with Sesame Ginger Dressing 

Yield:  8 servings (as a side);  4-6 servings (as an entrée)

Photo from www.minimalistbaker.com

This recipe does not originate from any particular part of the world, but it’s a very fitting recipe for this time of year and the contents of this week’s box!  This slaw recipe was adapted from one posted on the Minimalist Baker blog. Feel free to adapt the vegetables according to what you have available, as long as you keep the total amount of vegetables similar to the original recipe.  You may also wish to add some fresh herbs such as cilantro or basil. If you prefer a vegetarian protein alternative to replace the chicken that is called for in the recipe, consider trying the author’s recommendation for their Miso-Glazed Chickpeas recipe. 

DRESSING:

5 Tbsp coconut aminos OR 2 ½ Tbsp tamari

3 Tbsp rice vinegar

2 ½ Tbsp toasted sesame oil

1 ½ Tbsp maple syrup

1 Tbsp fresh grated ginger

4 cloves garlic, minced

SALAD:

2 ½ cups cooked shredded chicken, optional (See note below)

3 cups thinly sliced cabbage (variety of your choosing)

1 cup shelled edamame

1 cup thinly sliced sweet pepper

1 large carrot, shredded

1 medium onion, thinly sliced

FOR SERVING:

2 Tbsp sesame seeds, slightly toasted

¼ cup slivered almonds, slightly toasted

1 healthy pinch each sea salt and black pepper, plus more to taste

1. Prepare the dressing by putting all of the dressing ingredients into a bowl and whisk vigorously to combine.
2. Taste and adjust the flavor as needed, adding more ginger for zing, garlic for kick, maple syrup for sweetness, sesame oil for more prominent toasted sesame flavor, or coconut aminos or tamari for more saltiness.
3. Prepare all the vegetables for the salad and put them in a large serving dish or mixing bowl. Toss to combine and set aside.
4. Next add sesame seeds and almonds to a small pan and toast over medium heat for about 5 minutes or until they are just slightly golden brown, stirring frequently. Be careful not to burn them. Set aside to cool.
5. Once cooled, add the toasted sesame seeds and almonds to the vegetable mixture along with the chicken if you are including it. Top with enough dressing to lightly coat everything. You may not need all of the dressing, so start conservatively and add more if needed.  Toss to combine, then taste. Add additional salt, pepper and/or more coconut aminos or soy sauce as needed to your liking. 
6. Serve immediately. If you will not be eating all of the slaw at one time, you may want to only put dressing on the portion you will be serving.  Once dressed, the cabbage will become soft and may lose some of its crunch.