This Week’s Share
- Collard Greens/Kale: All shares will be receiving a cooking green this week Due to the sustained cold temperatures and variable thawing conditions in the fields some shares will be receiving collard greens and others may be receiving kale.
- Leeks/Onions: The photo above shows 4 leeks and 2 onions, but due to the sustained cold temperatures and limited harvesting conditions shares this week will be receiving 2 leeks and 4 onions.
- Potatoes: You may notice that your potatoes are unwashed this week, and that is because the sustained below freezing temperatures have limited our ability to wash produce without it coating with ice afterward. Simply scrub them clean under running water and use as usual.
- Winter Squash: This week in your share you will receive 2-3 assorted winter squash. The varieties we will be distributing are Acorn, Butternut, Delicata, and Hubbard.
Collard Greens/Kale Recipe
Citrus Collards with Raisins
From Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein
1 large bunch collard greens/kale
coarse sea salt
1/2 tablespoon olive oil
1 garlic clove, minced
1/3 cup raisins
2 medium oranges
Remove the stems from the collards/kale and discard. Stack four or five leaves on top of one another. Roll the leaves into a tight cylinder. Slice, crosswise, cutting the leave into thin strips. Rinse the leaves in cold water and drain in a colander. In a large pot over high heat, bring 3 quarts of water to a boil and add 3 teaspoons salt. Add the collards and cook, uncovered, 10 minutes. Removes, drain, and plunge into a bowl of ice water to stop the cooking and set the color of the greens. Drain. In a medium sauté pan, over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a pinch of salt. Saute for 3 minutes, stirring frequently. Section the oranges, reserving the juice. Add the oranges and juice and cook for an additional 30 seconds. Do not overcook (collards should be bright green).
Blue Cheese Smashed Potatoes
From Food to Live By by Myra Goodman
2 pounds potatoes, washed (peeling is optional) and cut into 1/2-inch chunks
4 cloves garlic, peeled
1/4 cup whole or low-fat milk
2 tablespoons (1/4 stick) unsalted butter
3 to 4 ounces crumbled blue cheese (about 1 cup), at room temperature
Salt and freshly ground pepper, to taste
Place the potatoes, garlic, and 5 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and let the potatoes simmer, covered, until tender about 15 minutes. Meanwhile, heat the milk and butter in a small saucepan over low heat. Keep warm. Drain the potatoes and garlic in a colander, then transfer them to a large bowl. Using a potato masher or large fork, coarsely mash the potatoes and garlic. Add the warm milk and butter mixture and the blue cheese and mash to combine.
Mashed Potatoes with Carrots and Leeks
Note: This recipe was inspired by stoemp, a Belgian dish of mashed potatoes with vegetables.
1 leek (white and pale green parts only), coarsely chopped
2 pounds potatoes, washed and cut into 2-inch pieces
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper
Wash chopped leek well in a bowl of cold water, then lift out and drain well. Peel potatoes (if desired) and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan. While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots. Makes 4 servings.
Winter Squash Recipes
Roasted Butternut Squash and Caramelized Onion Tart
From Gourmet, November 1998
1- 11-inch Pastry dough (recipe below, or could use pre-made dough)
Pie weights or raw rice for weighting shell
1 small (or 1/2 of a large) butternut squash (about 1 pound)
1 1/2 teaspoons olive oil, plus about 2 teaspoons for brushing squash (optional, can just roast with some water in the pan)
2-3 onions, thinly sliced
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
1 cup grated Italian Fontina cheese (about 3 ounces)
1/2 cup freshly grated Parmesan (about 2 ounce)
1/2 cup crumbled mild soft goat cheese (about 2 ounce)
1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper
1/3 cup fine fresh bread crumbs
On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
Preheat oven to 375°F. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft. While squash is roasting, thinly slice onions and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes. Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle breadcrumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim. Serves 6 to 8.
Note: This recipe makes enough for a double pastry crust, so you will only need to use one of the two disks of dough right away. You can save the other disk in the fridge for up to 2 days or in the freezer for much longer (weeks to months).
2 1/2 cups all purpose flour
1 1/2 teaspoon salt
1 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water
Combine flour, salt, and sugar in a food processor and pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough to make sure it is not sticking. Roll to desired thickness and size. Makes 1 double 9 or 10-inch pie crust.
Easy Sautéed Winter Squash Recipe
Note: Remember that roasted squash seeds make a nutritious and tasty snack. Just wash and scatter on a baking sheet to dry. Sprinkle with olive oil salt and pepper (or any other preferred spices) and pop in a 400°F oven for 10 minutes, or place in the toaster oven on medium-dark setting. They are done with just crisp and golden.
1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc)
2 tablespoons butter
1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet)
Salt and pepper, to taste
Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes. Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.