Another bag of great produce for you this week! We were finally able to include some poblano peppers in the bag this week. I’m sure most of you know but poblanos have a mild heat and a nice smokey flavor. We used it in a stir-fry along with the eggplant and sweet peppers. Below is a recipe for a borscht soup, it’s a delicious hearty and healthy beet soup. If you haven’t made borscht before you should try it! Thank you all for supporting our farm, and have a wonderful week!
Stuffed Festival Squash
Preheat the oven to 400 degrees F.
Cut squash in half scoop out the seeds. Put 1 Tbsp of butter in the cavity of each squash. Set squash on a sheet pan. Set aside.
In a large saute pan over medium heat, brown 1/2 lb ground pork until no longer pink. Remove the meat from the pan, add the 1 Tbsp olive oil and saute 1/4 cup green onion, 1/4 cup celery, and 1/4 cup carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the 1/2 cup white wine.
Return the pork to the pan along with 1/2 cup cooked brown rice, 1/4 cup toasted pine nuts, 2 tsp dried oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, bake for 1 hour or until the squash is tender. Serve immediately.
Salad with Garlic-Parmesan Vinaigrette
To make garlic-Parmesan vinaigrette- combine 1/4 cup grated Parmesan cheese, 3 Tbsp extra-virgin olive oil, 2 Tbsp white vinegar, 1 Tbsp lemon juice, 1 tsp Dijon mustard, and 1 garlic clove, minced. Add salt and ground pepper to taste. Add water to thin dressing if necessary.
Rinse salad greens and roughy chop into bite-sized pieces. Dress salad with garlic-Parmesan dressing, and add additional garnishes, such as pine nuts and feta cheese, as desired.
Kale & Apple Salad with Honey-Lemon Dressing
To make dressing combine 4 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.
Chop apples into bit sized pieces, then add to a bed of kale that has been chopped and massaged. Pour dressing and serve.
Eggplant & Pepper Stirfry with Honey-Ginger Sauce
Dice 1-2 small eggplant, 1 sweet pepper, and 1 poblano pepper. Finely chop 3-4 green onions.
To make honey-ginger sauce: combine 1/4 cup honey, 2 Tbsp soy sauce, 1 tsp sriracha, 1 Tbsp ginger, finely chopped, and 1 clove garlic, minced. Set aside.
In a large wok heat 2 Tbsp of oil over high heat. Cook eggplant, peppers, and green onions until tender, about 5-7 minutes, stirring frequently. Add 1/2 cup cooked shrimp, with the tails removed, and the honey-ginger sauce. Cook another 2 to 5 minutes until shrimp is heated. Serve over a bed of rice and garnish with chopped cilantro and sesame seeds.
Borscht (Beet Soup)
Dice 1/2 cup diced green onions, and 1/2 cup diced carrot. 1/2 cup finely chopped celery greens. Dice 2 large potatoes and 1 lb of beets.
Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1/2 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.
Chop one small head of cabbage, or 1/2 a large head, about 1-2 cups. Dice 1 lb tomatoes.
Add diced tomatoes, potatoes, and beets to the soup. Add 1-2 tsp salt and 2 bay leaves.
Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, then reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. (Optional: lightly beat 2 eggs and add to soup.) Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.
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.
|Stuffed Festival Squash||Salad with Garlic-Parmesan Vinaigrette||Kale and Apple Salad with Honey-Lemon Dressing||Eggplant & Pepper Stirfry with Honey-Ginger Sauce||Borscht (Beet Soup)|
|ground pork||1/2 lb||1/2 lb|
|white wine||1/2 cup|
|olive oil||1 Tbsp||3 Tbsp||2 Tbsp|
|celery||1/4 cup||1/2 cup|
|carrot||1/4 cup||1/2 cup|
|brown rice||1/2 cup|
|pine nuts||1/4 cup|
|dried oregano||2 tsp|
|Parmesan cheese||1/4 cup|
|white vinegar||2 Tbsp|
|lemon juice||1 Tbsp||4 Tbsp|
|Dijon mustard||1 tsp|
|garlic||1 clove||1 clove|
|honey||1 Tbsp||1/4 cup|
|soy sauce||2 Tbsp|
|cooked shrimp||1/2 cup|
|cabbage||1 small head|
|bay leaf||1-2 leaves|
|mayonnaise or sour cream||1 dollop per serving|