CSA Members 2006: Newsletter Archive

Dear CSA Members,

In today's box we have Acorn squash. Acorn are good for baking or soups, and will keep for a few months easily. They don't have the same sweetness as the Delicata, but are slightly sweet and quite delicious. Slice it in half, scoop the seeds out, and place it face down in a baking dish with 1/2 inch of water. Bake for 45-50 minutes or until tender.

The tatsoi is like an Asian spinach, and is tasty sautéed with a little sesame oil and onion. We have also put a farm grown cantelope in your shares today. The melons are vine ripened and delicious; if the stem end smells of cantelope, it is ready to eat immediately. If not, leave it on your counter for a day or two.

Rutabaga is in the turnip family, and can replace potatoes in recipes. (It has a savory flavor that is great for winter vegetable roasts). The yellow onions are a variety bred for storage, and should keep fairly well for a month or more. Keep them out of direct sunlight and out of the fridge.

Our deadline to sign up for the Winter deliveries is November 5th. Deliveries will take place on Tuesday, November 21st and Tuesday, December 19th. Cost of both deliveries is $100, and they will include veggies for eating and storage vegetables and tips on storage, and holiday recipes. Please contact us if you have any questions or simply mail in a check if you would like to sign up!

Next week is our final delivery of the season! Please remember to bring any waxed boxes that you have not yet returned. Thank you!

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

ingredients

• 2 (1 1/2 - to 1 3/4-lb) acorn squash
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 6 tablespoons olive oil
• 1 garlic clove
• 1 1/2 tablespoons fresh lime juice, or to taste
• 1 to 2 teaspoons finely chopped fresh hot chile, including seeds
• 2 tablespoons chopped fresh cilantro

procedure

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Gourmet, October 2006 (from Epicurious.com)

Rutabaga And Carrot Purée

ingredients

• 1 rutabaga, peeled and cut into 1-inch pieces
• 3 carrots, cut into 1-inch pieces
• 1 or more tablespoons unsalted butter
• 1 1/2 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt

procedure

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes (farmer's note: alternately, steam them for more nutritional retention and flavor, then salt lightly). Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat. Optional: garnish with minced parsley.

Purée keeps, covered and chilled, 3 days.

Gourmet, November 2000, You Asked For It

RUTABAGAS WITH CARAMELIZED ONIONS

ingredients

• 1-2 tablespoon butter
• 1 medium or 2 small onions, halved, thinly sliced
• 1 rutabaga, peeled, cut into 1/2- to 3/4-inch pieces
• 1 tsp honey

procedure

Melt 1 tbsp butter in skillet over medium-low heat. Add onions and sauté until lightly brown. Remove from skillet.

Steam rutabaga until tender. Place in skillet, adding more butter if needed to keep from sticking. Sauté over medium low heat until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper.

Bon Appétit, October 1997