Tuesday, August 26, 2008

What’s in the Share---Week 16

For us greens become a welcome sight on the table as the summer winds down. We know what a valuable source of nu
trition they are and just how delicious they can be. The Greens recipe section has lots of helpful hints. One of our favorites is the Kale with Vinegar and Egg.

Winter Squash
We’ve been taste testing the various different varieties of winter squash stored in the barn, and enjoying it. Butternut, Carnival and Sunshine have all been delicious. We like to bake them in the toaster oven for a quick meal. You can either eat the squash right from the rind, or scoop it out for use in other recipes.

Baked Winter Squash

Winter squash
Olive oil
Optional: butter, honey, sorghum, maple syrup

Cut squash in half from top to bottom. Scoop out seeds. Prick the cut side of the squash with a fork a dozen or so times. Sprinkle some salt and drizzle a little olive oil on the squash. Rub to coat and bake at 350 F for 40 minutes.

Eat as is, or top with butter and sweetener.

Bulk List
CSA Bulk Week of
Member Cost Non- Member Cost
Dried herbs: $1.75 $2.00
thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano

NEED TO KNOW MORE? Go to our Recipe page and search.

1 comment:

Emily said...

Just wanted to say - soups are also a great way to eat greens. I think I'm going to make the Butternut Squash, Kale, and White Bean soup with my share this week.

OH! I also learned recently that chard (and I would imagine kale, too) is really good in a nice soupy gumbo. Who knew?