Winter CSA Share #3, December 6th

5 lbs Yukon Gold potatoes

5 lbs onions

5 lbs carrots

10 lbs squash, mixed varieties

1 head garlic

½ lb salad mix

1 bunch kale

2 lbs turnips

1 lb leeks

1 small head cabbage

2 kohlrabi

2 lbs beets

Farm News:

Our most exciting news this week is that we (Finally!) finished our new greenhouse. We are so excited to have that done before the snow flies in earnest. We are also glad to be home again after a flurry of traveling to see family for the holiday. Now we can concentrate on finishing up odds and ends around the farm… there’s always something that should have been done!

Lots of delicata squash in your shares this time, but don’t let that scare you, as you probably have already discovered, they are the sweetest squash out there. Roasted delicata even alone are a delicious treat, but with maple syrup, as in today’s recipe, they definitely belong in the dessert catagory.

Thanks,

Christa, Mike and little Lizzy

Recipes:

Sweet and Simple Roast Delicata

• 1 or 2 delicata squash
• Butter
• Maple Syrup

Preheat your oven to 400 degrees F. Slice squash in half, and scoop out the seeds. Grease a cookie sheet or baking pan with a pat of butter, and place the squash on the sheet, empty side up.  Melt another table spoon or two of butter. Combine in a small bowl with ¼ cup maple syrup. Brush the mixture over the delicata. Roast, uncovered, for 45 to 60 minutes or until a knife pierces the squash easily.

Roasted Carrot and Beet Salad

• 4 medium red beets, (about 1 pound without greens), 1/2 inch of stems left intact
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 pound carrots, cut into 1-inch pieces
• 1/2 teaspoon coarse salt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh or dried thyme
• Freshly ground pepper
• 4 small whole wheat pita breads, quartered
• 4 ounces feta cheese
• 1/2 cup hummus
• 2 teaspoons extra-virgin olive oil

    Preheat oven to 375 degrees. Toss beets with 1 teaspoon oil on a rimmed baking sheet. Cover sheet with foil. Roast beets until tender, 45 to 55 minutes. Let cool. Trim and peel beets; cut into 1/2-inch cubes.

    Meanwhile, toss carrots, 1 teaspoon oil, and 1/4 teaspoon salt on another rimmed baking sheet. Roast carrots until browned and tender, about 40 minutes. Let cool to room temperature.

    Stir lemon juice, remaining 1/4 teaspoon salt, the parsley, and thyme in a small bowl. Whisk in remaining 2 tablespoons oil until emulsified. Season with pepper. Toss beets and carrots with dressing in a medium bowl. To serve, divide salad, pita, feta, and hummus among 4 plates. Drizzle oil over feta and hummus on each plate.

(From http://www.marthastewart.com/314269/roasted-carrot-and-beet-salad)