It is the second last week of the CSA! 

For many bi-weekly customers this here is your final loot of the season:

Winter Squash – Several to choose from!
Onions
Eggplant
Tomatoes
Carrots
Kale
Parsnip
1 Kohlrabi
Pac Choi
Leek pair
1 Garlic
Herb – choice of Basil, Parsley and Thyme

CSA Shares for week 15

A new squash: Red Kuri
This odd shaped red winter squash has a very rich, sweet flavour that has almost a spiciness to its taste. This squash is excellent baked sliced in half and it also makes an excellent soup.

Pac Choi – we saw bok choy earlier in the spring, which is very similar to the pac choi. These are a Chinese leafy vegetable related to cabbage. You can use it best in stir fries or soups or refer to our spring posts for recipe ideas. This particular variety is quite mild and can also be eaten raw.

Parsnip – this may look like a white carrot, but in fact it is a parsnip… these will taste even sweeter than carrots when cooked. My mother always boiled parsnips with carrots and then made a mash with butter, salt and pepper. These are also an excellent add into a roasted root fruit bake.

Lorraine’s Potato Leek Soup – a CSA member contribution!
2 large, or 3-5 small leeks, chopped
4-5 small potatoes, chopped
1 whole small garlic bulb, chopped fine
1 celery stalk

Heat some oil or butter in a sauce pan – just enough to cover the bottom of the pot.
Sautee all the ingredients listed above for about 5 minutes.
Add boiling water to cover and season with salt, pepper, Mrs. Dash or any other seasoning (i.e. fresh thyme).
Add 1 bouillon to the pot.
You can then add a variety of other veggies you may have on hand: carrots, peppers, parsnip, kale, parsley, etc.
Top up with water to cover.
Cook uncovered another 10 minutes until the root veggies are tender to your liking.
At this point, you may wish to add milk/cream/parmesan or even some crumbled bacon.

Comforting potato leek soup by Lorraine 🙂

Eggplant on Pasta – Mathias and I made this last night and it turned out wonderful. 

1. Cut your eggplant into large chunks.
2. Prepare 3 small bowls: 1 with flour, 1 with an egg, 1 with some Panko or bread crumbs
3. As if you were making Eggplant Parmesan, take your eggplant and coat it with flour, then plunge it into the egg, then coat it with the bread crumbs. Lay the pieces on a tray until you are ready to fry them.
4. Heat some oil in a pan and fry up all the eggplant chunks.
5. Meanwhile, heat a pot of water and prepare your pasta.
6. When the pasta is done, strain it and then put it back in the pot and throw on your tomato sauce. We used some homemade sauce we did up last week. Toss and coat your pasta, thereby heating up the sauce.
7. Place some of the saucy pasta on a plate and add the eggplant chunks on top. Sprinkle with some parmesan cheese.

 

Eggplant on pasta – you don’t need to bread the eggplant, but I was influenced by Eggplant Parmesan!

Winter Squash Dip – we haven’t made this yet, but Martha Stewart says it’s good!
1 winter squash (~2lbs), peeled, seeds removed, cut into 3” piece
olive oil
coarse salt and pepper
2 heads of garlic, top cut off to expose cloves
10 Tbsp. unsalted butter at room temperature
8 scallions – only white and pale green parts, cut into 1” pieces
2 cups sour cream
8 ounces cream cheese, at room temperature
1 1/4 cup. grated Parmesan cheese
4 tsp. fresh lemon juice
paprika for sprinkling
roasted seeds for garnish
bread sticks, etc. for dipping

Directions:

  1. Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
  2. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
  3. Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
  4. Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

Martha Stewart’s winter squash dip

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