|Butternut squash curing in the greenhouse|
What You’re Getting:
1 bunch kale ½ lb salad mix
1 head cabbage 2 lb turnips
4 lb carrots 2 lbs leeks
5 lbs potatoes 5 lbs onions
1 lb kohlrabi 8 lbs mixed winter squash
Snow! Finally it looks like winter around here. Lizzy and christa are spending a cozy morning bagging up veggies for tomorrow’s share. Hope you guys all enjoy it! Less news, more recipes this time!
Christa, Lizzy, and Mike
Butternut Squash and Leek Soup
1 butternut squash
3 Tbs unsalted butter or vegetable oil
2 large leeks
4 tsp ginger, peeled and minced
6 cups chicken or vegetable stock
1 1/2 tsp salt
Cut squash in half and remove seeds. Place face down on an oiled baking sheet and bake at 400 degrees until squash can easily be pierced with fork, about 1 hour. Let cool a bit, then scoop pulp from squash skin and discard skin.
Carefully clean leeks and chop. Melt butter in a soup pot. Cook leeks and ginger 5 to 10 minutes, then stir in the squash. Add 4 cups of the chicken stock and bring to a simmer, cooking for 20 minutes. Use a spoon to periodically stir and to break up squash clumps. Puree or mash until smooth. Then add 2 cups of stock and salt.
Garnish with cream or sour cream, croutons, and/or toasted squash seeds. From The Joy of Cooking.
Turnip and Potato Patties
1 ½ cups turnips, diced small (About 1 lb.)
1 ½ cups potato, diced small (About 1 lb.)
2 1/2 Tbsp thinly sliced scallion greens, optional
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 10-15 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Massaged Kale Salad with Apples
Due to its cold survival technique of converting starches to sugars, winter grown kale is much sweeter than summer kale…. Very delicious raw!
1 bunch kale
1 teaspoon sea salt
¼ cup diced red or green onion
¾ cup diced apple
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
De-stem kale by pulling leaves away from stems. Wash leaves. Spin or pat dry. Stack leaves, roll up, and cut into thick strips. Put kale into a large mixing bowl, add salt, and massage kale with your hands for about 2 minutes. Stir onions & apples into kale. Dress with oil and vinegar and mix.
An edited version of http://www.columbiaheightscommunitymarketplace.org/recipe-massaged-kale-salad-with-strawberries