We would like to suggest that you eat, or use, your tomatoes sooner than later. Between the ash that fell, and the rain that followed, the crop is feeling a bit compromised. We are giving out only the best ones to you all, and thinking BLT sandwiches, salsa, salad toppers!
Happy Equinox to you all!
As we celebrate another turning of the season today, we celebrate the Earth finding balance between the waning light, and the onset of the darker days. May each and every one of you find your balance between the two, not only in the natural order of things, but personally as well. We are all in these changes together, and if we choose to see the light in all things, whether it’s on the physical plane, or within, we can all benefit collectively.
WHAT’S IN YOUR SHARE THIS WEEK:
- Pears ~ Bartlett
- Orange Kabocha Squash
- Yellow Onions
SOME SITES ONLY
- Napa Cabbage
FRESH GREENS PASTA PIE
A little blast from the past….this was a favorite back in 2009, from the “Asparagus to Zucchini Cookbook”. Hoping it’s still as popular in 2020!
- 20-24 small boiling onions (or a regular onion) about 1 lb.
- 1 cup polenta cornmeal
- 4 1/2 cups chicken or veggie stock, divided
- salt and pepper
- 2 Tbsp butter
- 2 tsp sugar
- 2 tsp cider vinegar
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 1/4 tsp crushed red chile flakes
- 1 bunch collard greens, thick stems discarded, leaves chopped
- 4 oz. blue cheese, crumbled
Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the water, and cook 1-2 min. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 degrees. Oil a Large ovenproof skillet. Add polenta, 4 cups stock, and 1 tsp. salt: stir well (it won’t get smooth until cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 min. Meanwhile, melt butter over Med heat in skillet. Add onions, sprinkle w/salt, and cook until nearly tender, 8-10 min, shaking pan frequently to prevent sticking. Add sugar & continue to cook, shaking pan, 2-3 min. Add remaining 1/4 C stock & vinegar. Raise heat: cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet: add olive oil. Add garlic, chile flakes, and greens: cook, stirring often, until tender, 4-5 min. Stir in onions: add salt & pepper to taste. When polenta is done, serve it in wide shallow bowls topped w/greens & blue cheese.
ORANGE KABOCHA SQUASH We’re excited to begin adding Winter Squash to your boxes. Store Winter Squash in a cool, dry, dark place with good ventilation. They should keep for up to a month or more, depending on the variety. You can also incorporate Winter Squash into a beautiful arrangement for your table. They won’t keep quite as long at room temperature, but if they are sitting on your table, you might be inspired to eat them more quickly. Once squash has been cut, you can wrap the pieces in plastic and store them in the refrigerator for 5-7 days.
To bake Winter Squash, cut in half, scoop out the seeds and pulp and place the halves, cut side down, on a baking dish filled with about a half -inch water. You can also bake without the water, just lightly grease a baking sheet or use parchment paper. Bake at 350 degrees until halves are completely soft and just starting to collapse (45 min to 1 hour or more, depending on the size). Remove them from the oven, fill w/butter, seasonings, or fillings, and serve them in the shell.
Winter Squash can be substituted in pies and baked goods. Try using it instead of pumpkin or sweet potatoes in dessert recipes. While the oven is hot, try roasting the seeds after mixing them with a little oil and seasonings of your choice.
BARTLETT PEARS from Mt.Hood Organics are included in your share this week, and will be again next week. These pears will need to ripen a bit before eating. Place the ones you would like to ripen in a bowl on your counter for a few days. If you would like them to ripen quickly, place them near a banana or apple, as they give off ethylene gas, which hastens the ripening process. Putting them in a paper sack will work as well, just don’t forget them in there!
As some of you may know, Mt. Hood Organic Farms is a family run farm, operated by Brady and John Jacobson, which is situated in a stunningly beautiful location at the base of Mt. Hood in the Upper Hood River Valley. This valley supplies about 30% of all the winter pears grown in America. John and Brady are hoping to get their wholesale delivery program up and running this Fall, so they can ship their fruit directly to you all. Stay tuned for the details…
We hope you all enjoy your veggies this week!
Linda and your Winter Green Farmers