This Week’s Share
- Winter squash: Winter squash will be a staple in your share until the end of the season. Here are a few storage tips if you find yourself starting to accumulate a stockpile. Winter squash can store of several weeks to months if kept in a cool dark place safe from the danger of freezing temperature (basement, garage, etc.). For ready to use squash, roast in the oven until tender, scoop out of shell, mash or puree if desired, and transfer to a freezer safe container and freeze. All you have to do is thaw the squash for use in soups, breads/muffins, or any recipes that call for the squash to be cooked first.
Planning for Next Year
With just seven weeks left in the season, now is the time you may find yourself cringing at the thought of the grocery store and slowly preparing yourself for the cold, dark, SIO scarce winter ahead. Add a bright spot to your winter and give yourself something to look forward to during the rainy months by signing-up now for the 2011 season. Its not too early to lock-in your share for next season, and if you pay in full before the end of December you’ll get 5 free weeks of our salad share. Its easy, just fill out and submit the sign-up form located on our website and send in your payment/deposit to guarantee your share for 2011.
Bok Choi Recipe
Stir-fried Bok Choy with Shrimp and Oyster Sauce
From Eating Local by Janet Fletcher
1 pound bok choy
2 tablespoons chicken broth
1 tablespoon oyster sauce
1½ teaspoons soy sauce
1½ teaspoons corn starch
1 teaspoons toasted sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon plus 1 teaspoon peanut oil
½ pound medium shrimp (21-25 count), peeled, deveined, and patted dry
Kosher or sea salt
2 slices fresh ginger, ¼ inch thick, peeled and smacked with a cleaver or the side of a chef’s knife
1 large garlic clove, sliced
½ fresh red chile, sliced (optional)
Separate the bok choy leaves from the ribs. Tear each leaf into 2 or 3 pieces. Halve the ribs lengthwise, the cut crosswise into 2-inch pieces. In a small bowl, whisk together the broth, oyster sauce, soy sauce, cornstarch, sesame oil, and rice wine. Heat a large wok over high heat until a drop of water sizzles on contact. Add 1 teaspoon of the peanut oil and spread the oil around the bottom of the wok with a spatula. Add the shrimp, season with salt, and stir-fry in they turn pink but are not completely cooked through, 1 to 2 minutes. Transfer to a plate. Add the remaining 1 tablespoon peanut oil to the wok and spread the oil with the spatula. Add the ginger and cook for about 30 seconds to release its fragrance, then add the bok choy stems, garlic, and chile. Stir-fry, adjusting the heat to prevent scorching, until the bok choy begins to soften, 2 to 3 minutes. If the stems are quite thick, you may need to add a tablespoon or two of water and cover the wok briefly to complete cooking, but do not overcook; the stems should remain firm to the tooth. Stir in the oyster sauce mixture to recombine and add to the wok along with the bok choy leaves. Stir-fry until the leaves begin to wilt, less than a minute, then add the shrimp and stir-fry until they are fully cooked. Transfer to a warmed platter and serve immediately. May serve with rice, soba noodles, quinoa, etc.
From Recipes from the Root Cellar by Andrea Chesman
Note: This recipe is essentially spanakopita made with kale instead of spinach…very tasty.
6 cups chopped kale, tough stems removed
1 onion, peeled and quartered
2 garlic cloves
3 tablespoons all-purpose flour
1 pound cottage cheese
8 ounces feta cheese, crumbled
Salt and freshly ground pepper
½ cup (1 stick) butter, melted
1 package (1 pound) phyllo dough, thawed
2 tablespoons sesame seeds
Bring a large pot of salted water to a boil. Add the kale and blanch until wilted and bright green, about 3 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain again, squeezing out the excess liquid. Preheat the oven to 350˚F. Combine the onion and garlic in a food processor and process until finely chopped. Add the kale and process until finely chopped. Add the flour, cottage cheese, feta, and eggs, and season with salt and pepper. Process until well mixed.
With a pastry brush, spread some of the melted butter along the bottom and sides of the 9- by 13-inch baking dish. Place a sheet of phyllo in the pan, allowing the excess to hang over the edges. Brush with butter. Layer four more sheets of phyllo on top, brushing each piece with butter. Cover with half the kale filling. Cover with five more sheets of phyllo, brushing each sheet with melted butter. Cover with the remaining filling. Fold any overhanging phyllo over the filling. Cover the top with the remaining sheets of phyllo, brushing each with melted butter. Sprinkle the sesame seeds over the top. With a share serrated knife, slice through the pastry to make six or twelve equal squares. Bake for about 45 minutes, until the pastry is golden. Serve hot or warm.
Potato Leek Soup
2 leeks, cut lengthwise and chopped (use only the white and pale green parts)
2 Tbsp butter (or olive oil)
2 cups water
2 cups chicken broth (or vegetable broth)
2 pounds potatoes, peeled, diced into 1/2 inch pieces
Marjoram – dash
1/4 cup fresh parsley, chopped (optional)
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce (optional)
Salt & Pepper
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often and do not brown leeks, it will give them a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste. Serves 4-6.
Sarah’s Potato-Thyme Tart
From Food to Live By by Myra Goodman
1½ pounds potatoes, peeled, and sliced 1/8-inch thick (using a mandolin, vegetable slicer, or slicing attachment on a food processor helps with this)
3 tablespoons unsatled butter, melted
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
Position rack in the center of the oven and preheat the oven to 375˚F. Place the potatoes in a large bowl. Add 1 tablespoon of the butter and the olive oil and thyme. Toss to mix, then season with salt and pepper to taste. Generously brush the sides and bottom of an ovenproof 7-inch skillet with the remaining butter (you may have a little butter left over, that’s ok). Arrange the potato slices in the skillet, starting at the side and working around the edge and toward the center, overlapping the slices until the bottom of the skillet is covered. Continue, making 2 to 3 layers, until all the potato slices are used. Tightly cover the skillet with aluminum foil. Place the skillet over medium heat and cook until the potatoes begin to brown on the bottom, 12 to 20 minutes (slip a heat resistant rubber spatula under the potatoes and lift them up a bit to check the color). Transfer the covered skillet to the oven and bake the potatoes until they are tender and easily pierced with the tip of a pairing knife, 15 to 25 minutes. Carefully remove the foil and loosen the potato tart from the pan with a spatula or knife. Place a large plate on top of the skillet and, holding the plate securely against the skillet, carefully turn the pan over to release the tart. Cut it into 4 or 6 wedges and serve hot.
Potato Leek Soup
(see above in Leek Recipes)
Winter Squash Recipe
Southwestern Stuffed Acorn Squash
From Eating Well in Season by Jessie Price
2 acorn squash
5 ounces bulk turkey sausage
1 small onion, chopped
1 sweet pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes (or you can use canned chopped tomatoes, drained of excess juice)
1 15-ounce can black beans, rinsed
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese (Monterey jack also works)
8 to 12 corn tortillas, warmed (optional)
Preheat oven to 375˚F. Lightly coat a large baking sheet with olive oil or cooking spray. Cut the squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on a prepared baking sheet. Bake until tender, about 45 minutes.
Meanwhile, lightly coat a large skillet with olive oil or cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt, and hot sauce, scraping up any browned bits. Cover and reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
When squash are tender, reduce oven temperature to 325˚F. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet with filling side up and bake until filling is heated through and the cheese is melted, 8 to 10 minutes. If desired, serve with warmed corn tortillas for wrapping up bites of all the tasty ingredients. Makes 4 to 6 serving.