This week’s share has great variety- a little of every flavor and texture. The butterkin squash in the share this week is a newer variety- a cross between a pumpkin and a butternut. It has vibrant orange flesh and sweet taste. We really enjoyed the shredded squash recipe this week. If you are running out of things to do with tomatoes we recommend the dip recipe below. It can be served hot or cold and is very addicting. We’ve hired more help to get us through fall, and we’re continuing to spend the first half of our weeks planting all the vegetables that thrive once the heat of summer has passed.  Don’t forget to tag us on social media with all your food creations. It’s nice motivation for us during our long days in the field.

Shredded Butterkin Squash with Garlic and Honey

With a sharp chef's knife, peel, then shred, one butterkin squash. Heat 3 tbsp oil in a skillet over medium high heat. Add 2 cloves of minced garlic. Cook until garlic is fragrant, about 2 minutes. Add shredded squash, 1/2 tsp salt, and 1 Tbsp honey. Saute until tender, about 15 minutes. 


Summer Salad with Gouda Cheese and Creamy Cilantro-Lime Dressing

To make creamy dressing combine 1/4 cup finely chopped cilantro, 1 minced clove garlic, 1/2 cup plain Greek yogurt, 1/4 cup olive oil,  2 Tbsp fresh lime juice (or lemon juice), 1/2 Tbsp brown sugar, 1/2 tsp salt, 1/4 tsp Dijon mustard, and 1/2 tsp ground black pepper. 

To prepare salad- add a bed of rinsed salad greens to a serving bowl. Add 1-2 oz cubed gouda, 2 Tbsp sliced almonds, and dress with creamy cilantro-lime dressing.  


Roasted Tomato and Pepper Dip

Preheat oven to 425F degrees. Slice two peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up. Slice all the tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up. Bake about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel. Set the peppers and tomatoes into a food processor.

While peppers and tomatoes are cooking, add 4 cloves of garlic and 1/2 cup of olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until the garlic becomes nice and tender. Cool and add oil and garlic to the food processor. Process until fairly smooth. Add 1 Tbsp honey and salt to your personal taste. Mix well. Serve with fresh bread.


Grilled Eggplant

Cut eggplant lengthwise. Rub with oil and sprinkle with salt and pepper. Place flesh side down on a medium low heat grill. Grill until just charred. Flip and grill on the other side until eggplant is cooked. Lightly sprinkle with olive oil and serve. 


Spicy Swiss Chard, Green Bean, and Green Onion Stir Fry

Pluck the peduncle ends off of the green beans and cut in half. Finely chop 2 green onions, including 2/3 of greens. Dice 1 (or 2) hot peppers, leaving seeds and pith in pepper for added heat. Cut the stems off of the Swiss chard, then dice the stems and cut the leaves into ribbons. Cut 1lb chicken breast into 1 inch strips, then season with salt.

Heat 2 Tbsp cooking oil in a large wok over medium high heat. Add strips of chicken to pan and allow to cook for several minutes without disturbing until browned, then flip chicken over and cook until other side has browned and chicken is cooked through. Remove chicken from wok and add 2 more Tbsp cooking oil. Add chopped green onion whites and hot pepper. Saute for 3-5 minutes, then add the green beans, Swiss chard stems, and the greens of the green onions. Cook, stirring frequently, for another 3-5 minutes. Add Swiss chard greens and half stir fry sauce and cook for another few minutes until greens have wilted. Add chicken back to pan and the remaining stir fry sauce. Cook one additional minute. Serve over jasmine rice and garnish with finely chopped cilantro. 

To make stir fry sauce combine 1/2 cup soy sauce, 6 Tbsp maple syrup, 1 Tbsp sesame oil, and 2 Tbsp minced ginger.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Shredded Butterkin Squash with Garlic and Honey Summer Salad with Gouda Cheese and Creamy Cilantro-Lime Dressing Roasted Tomato and Pepper Dip Grilled Eggplant Spicy Swiss Chard, Green Bean, and Green Onion Stir Fry
Swiss chard 1 bunch
green onions 2 green onions
lettuce mix 4 oz
butterkin squash 1 squash
sweet peppers 2 sweet peppers
yellow tomatoes 1.5 lb tomatoes, 1 bag
eggplant 1 eggplant
green beans 3 oz, 1 bag
cilantro about 1/2 bag for garnish
hot pepper 1, or 2, hot peppers
Shredded Butterkin Squash with Garlic and Honey Summer Salad with Gouda Cheese and Creamy Cilantro-Lime Dressing Roasted Tomato and Pepper Dip Grilled Eggplant Spicy Swiss Chard, Green Bean, and Green Onion Stir Fry
honey 1 Tbsp 1 Tbsp
plain Greek yogurt 1/2 cup
garlic 1 clove 4 cloves
olive oil 1/4 cup 1/2 cup about 2 Tbsp about 1/4 cup
fresh lime juice, or lemon juice 2 Tbsp
Dijon mustard 1/4 tsp
Gouda cheese 2 oz
sliced almonds 2 Tbsp
soy sauce 1/2 cup
maple syrup 6 Tbsp
sesame oil 1 Tbsp
ginger 2 Tbsp, minced