Bard Family Market Garden CSA
September 25, 2014 - Week Eighteen
What's in your box
Encore Lettuce Mix
Parade Green Onions
Pink Beauty Radishes
Napoli Carrots
Napa Cabbage
Butternut Squash
Acorn Squash
Spaghetti Squash
Purple Fingerling and German Butterball Potatoes
This weeks recipes
1 butternut squash, peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Dash cayenne, optional
Heat oven to 425º F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes.
Roasted Acorn Squash, Shallots and Rosemary - Martha Stewart
1 Acorn Squash, halved
4 shallots
3 small sprigs fresh rosemary
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoons coarse salt
1/2 teaspoon ground pepper
Preheat oven to 450 degrees. Carefully cut each acorn squash in half, then into four wedges. Peel shallots, leaving root ends intact (separate into lobes, if large). Combine on a rimmed baking sheet with squash, fresh rosemary, olive oil, and balsamic vinegar. Season with coarse salt and ground pepper; toss well to coat, and spread in a single layer. Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
Garden Napa Cabbage Salad with Butter Toasted Nuts
2 Tbs butter, divided
½ cup sliced almonds
¼ raw sunflower seeds
1/3 cup honey (liquid)
2 Tbs apple cider vinegar
1 Tbs soy sauce
3 Tbs extra virgin olive oil
½ tsp sea salt
1 medium-sized head Napa Cabbage
1 cup thinly sliced radishes
4 green onions, white and green parts
First prepare the nuts by heating one tablespoon butter in a medium sauté pan. Add the sunflower seeds to the pan and cook for several minutes, stirring, until they turn golden brown. Season them with a pinch of salt and then remove from the pan. Add another tablespoon of butter to the pan and add in the almonds. Again, cook for several minutes until golden brown, season with a pinch of salt and remove from the pan. Allow the nuts cool completely. Make the dressing by whisking together the honey, apple cider vinegar, coconut aminos or soy sauce, olive oil and sea salt.
Napa cabbage leaves have a white rib in the center of them, treat this center rib differently than the leafy part. Cut the white rib out and then slice it thinly. Take the leafy part and cut it into larger, but bite-sized pieces. Throw all of the Napa cabbage into the bowl along with the thinly sliced radishes. Cut the green onions, both the white and green parts, into thin slices and add those to the bowl. Toss the vegetables with the dressing and one third of the almonds and sunflower seeds. To serve, put the salad in a large bowl or platter and top with the remaining almonds and sunflower seeds. Serve immediately.