This week’s weather had a few days that were feeling like fall, though the week finished out back up in the solidly summer temperatures. We’ve still got enough juice that we’re happy to push through these long harvest days for another few weeks. We’re doing a lot of fall prep work and planting, much of it for vegetables we won’t be harvesting until next year, such as onions, garlic, beets, carrots, cabbages, and some other members of the brassica family. This week we included the very popular winter squash Honeynut. It has an incredibly sweet and rich flavor. We made a soup after roasting a few earlier this week and were amazed at how sweet it was. We were also able to include a few tomatillos, which are a piquant relative of tomatoes, and commonly used to make salsa verde. We hope the plants rebound a bit so that we can include more in the future. Have a great week!
Roasted Honeynut Squash
Cut honeynut squash in half. Scoop out seeds from the cavity. Coat with a Tbsp butter and salt, and a small drizzle of honey, if desired. Roast at 400 to 450 for 25 to 35 minutes.
Salsa with Tomatillos
Take about 1/2lb of tomatoes, about 4-6 tomatoes, all tomatillos, 1/2 a red onions, sweet pepper, cut in half place on baking sheet and roast with 1 clove of garlic at 450 until slightly charred, about 5-10 minutes (depending on oven). Add all vegetables to food processor along with 2 Tbsp apple cider vinegar, 1/4 cup cilantro, 1/4 tsp cumin, salt and pepper to taste. Pulse until desired consistency.
tomato caprese salad
Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across the salad.
Kale and White Bean Soup with Chorizo
Soak overnight, then rinse, then cook 1 cup white beans until tender, about 1 hour. Rinse beans then set aside. (Or use one 15 oz can of pre-cooked white or navy beans).
Roughly chop kale greens, and finely chop stems. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, all the potatoes, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.
zucchini pasta
Preheat oven: Preheat oven to 400°F (200°C).
Place all the zucchini sliced into 1/2-inch thick rounds on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat.
Roast in the preheated oven for 20-25 minutes, or until tender and slightly browned. While the zucchini is roasting, cook 1 pound pasta according to package instructions until al dente. Drain and set aside.
Transfer the roasted zucchini to a blender or food processor. Add a splash of pasta water to help create a smooth puree. Blend until creamy.Toss the cooked pasta with the zucchini puree.
Serve immediately, topped with grated Parmesan cheese and fresh basil leaves.
Ingredients
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.
| Roasted Honeynut Squash | Salsa with Tomatillos | tomato caprese salad | Kale and White Bean Soup with Chorizo | zucchini pasta | |
| Butter | 1 Tbsp | ||||
|---|---|---|---|---|---|
| honey | 1 Tbsp | ||||
| garlic | 1 clove | 1 clove | |||
| apple cider vinegar | 2 Tbsp | ||||
| cilantro | 1/4 cup | ||||
| cumin | 1/4 tsp | ||||
| mozzarella | 8 oz | ||||
| olive oil | 1 Tbsp | 2 Tbsp | |||
| white beans | 1 cup | ||||
| yellow onion | 1 | ||||
| celery | 2 | ||||
| carrots | 2 | ||||
| chorizo | 1 lb | ||||
| chicken broth | 5 cups | ||||
| pasta | 1 lb | ||||
| Parmesan cheese | 2 Tbsp |