This week’s bag is full of dense vegetables that you’ll be able to enjoy all week. Over the past few years we’ve intentially reduced the amount of leafy greens (lettuces, kale, Swiss chard, brassica greens etc.) we include in the shares, because the feedback we received from CSA customers was those were the items they struggled to use up before they went bad. Our primary goal is for our CSA customers to eat the vegetables we include in the shares, so the denser vegetables we now include more of also have a longer shelf life. We try to strike a balance, so we aim to include 1-2 leafy items per week throughout the season. Our fall crops are looking great, and we finally started harvesting our winter squash, so we’ll be including more of that over the next few months. Have a wonderful week!
tacos with cabbage & tomatoes
Brown chorizo in a pan drain and set aside. Rinse and chop cabbage, cilantro, and green onions and tomatoes. assemble tacos with chorizo, lettuce, onions, cheese, sour cream.
butternut squash soup
Cut butternut squash in half. Scoop out seeds. Coat the inner surface of each squash half with a thin layer of olive oil. Sprinkle salt and pepper on each half. Turn the squash facedown and roast in a 425F preheated oven until it is tender and completely cooked through, about 40-50 minutes. Set the squash aside until it's cool enough to handle, about 10 minutes.
Meanwhile, heat 1 Tbsp olive oil in a large stock pot over medium heat. Add 1/2 cup finely chopped shallot or red onion, about 1 large, 3-4 cloves garlic, minced, and 1/2 cup finely chopped celery. Cook, stirring often, until the onion begins to turn golden. Remove thick stems sage and mince 1 Tbsp. Add to the pan just until they begin to wilt and become fragrant, then remove from heat.
Scoop out squash from flesh and transfer to a blender with the caramelized shallot/onion/herb mixture and 3 cups chicken broth, 1 tsp maple syrup, 1/8 tsp ground nutmeg, and 1/2 tsp ground black pepper. This can be done in batches if everything doesn't fit in the blender because everything will return to the stock pot to cook further.
Once blended, return soup to stockpot and add 1-2 more cups of vegetable broth to thin your soup if desired, and add 1-2 Tbsp butter or olive oil. Bring to a boil, then reduce, and add salt and pepper to taste. Serve with toasted bread or grilled cheese sandwiches.
yellow wax beans with garlic
Remove ends from the wax beans. Place in a steamer and steam until tender. Toss with 1 Tbsp butter, i clove of garlic minced, salt and pepper.
roasted garlic head bread
Preheat oven to 400 degrees F. Cut the top off of the head of garlic, exposing the cloves. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Wrap the head of garlic in foil and roast in preheated oven for 30 minutes, or until the cloves are soft.
Remove the garlic from the oven and let cool slightly. Squeeze the cloves out of the head and mash them with a fork. Spread the mashed garlic over the slices of bread. Sprinkle with 2 Tbsp Parmesan cheese. Bake in preheated oven for 10 minutes, or until the cheese is melted and bubbly.
parsley hummus with kohlrabi & pepper
Cook 1 cup of dried chickpeas in boiling water until tender, or begin with one 15oz can of garbanzo beans, drained and rinsed.
In a blender combine beans, 1/4 cup parsley with stems removed (about 1/2 bunch), 3 tbsp tahini, and the juice of 2 lemons. Add 1 tsp salt and 2-3 tbsp water to reach desired consistency. Add water until the desired creaminess is reached, then garnish with fresh parsley and serve with sliced kohlrabi an peppers.
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.
|tacos with cabbage & tomatoes||butternut squash soup||yellow wax beans with garlic||roasted garlic head bread||parsley hummus with kohlrabi & pepper|
|sour cream||1/4 cup|
|olive oil||3 Tbsp|
|red onion||1/2 cup|
|chicken broth||3 cups|
|maple syrup||1 tsp|
|butter||2 Tbsp||1 Tbsp|
|Parmesan cheese||2 Tbsp|