Tuesday 10/18/2011 CSA Farmshare Newsletter
What’s in This Week’s Share:
Vegetables:
Lettuce X2
Tomatoes
Braising Greens – Swiss Chard, Collards, Kales
Corn
Buttercup Squash
Radishes
Fruit:
Apples – Ida Red, Honey Crisp, Macoun, Macintosh, Empire, Cortland
Cider
Penne with Braised Squash and Greens
*inspired by Eatwell.com
2 tsp extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
1 1/2 cups vegetable broth
1 pound squash, peeled and cut into 3/4-inch cubes (3 cups)
1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounces whole-wheat penne, rigatoni or fusilli
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Put a large pot of salted water on to boil for cooking pasta. Heat oil in a large nonstick skillet over medium heat. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; stirring, cook for 30 seconds. Add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.
Corn and Tomato Gratin
*From Epicurious.com
1 lb tomatoes, cut crosswise nto 1/2-inch-thick slices (can be seeded)
salt and black pepper
4 cups fresh corn kernels (from 6 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan
Preheat oven to 375°F. Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with salt and pepper. Let drain, 30 minutes. Bring corn, milk, cream, and 1/4 tsp salt to a simmer in a heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered. Butter a shallow 2-quart baking dish. Toss together bread crumbs, basil, cheese, and 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl. Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter. Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack before serving.
Cider Braised Squash
1 buttercup squash, peeled and cubed
1/2 cup apple cider
1/4 packed brown sugar
salt
1/4 tsp cinnamon/mace or pumpkin pie spice
Preheat the oven to 325F. Place the squash in a baking tray and pour the cider over it. Sprinkle with the brown sugar and spices.
Red Leaf and Radish Salad
*From Epicurious.com
1/4 cup extra-virgin olive oil
1/4 tsp grated lemon zest
1/4 tsp grated orange zest
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 head red-leaf lettuce, torn into pieces
1 bunch radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toasted
Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved. Add lettuce and radishes and toss. Serve topped with pine nuts.
Roasted Squash Stuffed with Quinoa Apple Salad
1 Buttercup squash, halved and seeded
1 tbsp extra-virgin
salt and pepper
1/2 cup quinoa
1 tbsp golden raisins
1/2 tablespoon sherry vinegar
1 teaspoon honey
1 apple, finely diced
1 shallot, minced
1 garlic clove, minced
1 tbsp mint, chopped
1 tbsp parsley, chopped
1 oz arugala or lettuce
Preheat the oven to 375F. Brush the cut squash with a little olive oil and season the insides with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender. Meanwhile, in a saucepan, boil 1 cup of salted water. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed. Transfer to a large bowl and let cool. In a small bowl, whisk the vinegar and honey with the remaining olive oil and season. Add to the quinoa with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently. Fill the halves with the salad and serve.
