Another Season Eaten Up
Hard to believe that it has been 24 weeks since we first handed out shares for 2010. And while our bones and muscles feel it, our brain sees it all as having flown by. We want to thank everyone for there support, input, encouragement, and camaraderie. Community is the first word in CSA, and we couldn't have done it without you.
The Last Share
We feel it is important to remind everyone of how to store items from the last several shares, so that they will last if you do not eat them right away. Sweet potatoes, for example, are from a tropical plant, and should not be refrigerated. Keep them in a warm, dark area that is over 55 deg F. They can keep until the spring if treated that way. Store your winter squash the same way.
If you happen to get a cabbage, you can store it in a bag in your crisper for at least a month. We store ours in the packing room cooler (after it has been turned off), and can enjoy cabbage for months. Try some cole slaw at Xmas.
Any root crops will keep a long time too. Simply cut the greens off of your winter radishes, kohlrabi, turnips or beets, before storing them in a bag in the crisper.
Butternut Squash-White Bean Stew
We got this recipe from Relish Magazine. Rebecca happened to recover it from the recycle bin, as it was apparently a supplement in The KC Star. To say this stew is hearty is an understatement. Leeks are an excellent substitute for onions in this dish, and sweet potatoes can take the place of the squash.
A 2-pound whole squash yields about 4 cups of cubes. Look for tomato paste in a tube, so you can use a tablespoon at a time. Serve with cheese toast.
2 tablespoons olive oil
1 cup slivered onion
3/4 cup thinly sliced celery
3 cups mushrooms, halved
4 cups cubed, peeled butternut squash
1 (14-ounce) can diced fire-roasted tomatoes
1 garlic clove, pressed
2 cups water
2 tablespoons tomato paste
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
Chopped fresh flat-leaf parsley (optional)
1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery and mushrooms. Cook until vegetables start to brown, about 8 minutes.
2. Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper. Mix well. Cover and bring to a simmer. Reduce heat and simmer until squash is tender, about 25 minutes. Uncover, stir in beans and simmer until stew consistency, about 10 minutes. Sprinkle with parsley, if desired. Serves 8.
Recipe by Jean Kressy
Per serving: 150 calories, 4g fat, 0mg chol., 5g prot., 24g carbs., 7g fiber, 420mg sodium.