CSA - September 30 - P & P

What's in the Box?
Tomatoes, Melons, Zukes, Delicata or Sweet Dumpling Squash, Potatoes, Strawberries, Peppers, Eggplant, Chives and Basil. A few of you received eggs.

This weeks special gift: Apricot or Apple Conserves

Conserves are not "jam" instead they are a condiment. I like the Apple Conserves stirred into Pumpkin Soup. Try either of them on roasted chicken or turkey.

One of Leo's favorites is on Short Ribs:

Dry the Short Ribs thoroughly with a paper towel. Damp meat doesn't brown well. Brown it well on each side. Add a chopped onion to the pan and saute it. Add 1/2 c. apple juice and 1 c. of conserve. Let it cook for 30 minutes, covered. After 30 minutes plate up the meat and reduce the sauce by about 1/2. Serve on meat.


Delicata Squash
Winter squash are one of those comfort foods I always look forward to each fall and winter. Unlike summer squash, winter squash which have been properly cured store quite well. When stored in a cool (45 to 50 degree) dry place such as a basement or garage, the large hard rind winter squash can be stored up to 3 months.
1 Delicata squash
1 tablespoon Butter
2 tablespoon Brown Sugar
2 teaspoons Maple Syrup
Pinch of salt
A pinch of fresh ground pepper (optional)

Preheat oven to 400 degrees F. Using a strong knife, cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. Place each half in a baking pan, cut side up. Rub 1/2 Tbsp. butter on the inside of each half. Add a pinch of salt (and black pepper, if you wish), add 1 Tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about 1/4 inch, to the bottom of the baking pan will help keep the squash from drying out. Bake for an hour, or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.

Stuffed Squash

2 sweet dumpling or two delicata squash
salt and pepper
¼ cup pecans
2 tablespoons olive oil
1/3 cup red pepper, diced
1/3 cup green pepper, diced
1 small stalk of celery, diced
1/3 cup sweet, white onion, diced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground pepper
¼ cup raisins
½ cup brown rice
1 ¼ cup water


Add the rice and water to a small pot. Bring to a boil. Reduce heat and simmer for 45-50 minutes. When it’s done, all the water will be absorbed and the rice fluff with a fork. While the rice cooks, preheat the oven to 400 degrees.
Take the squash & cut lengthwise.

Spoon out the seeds in each squash half. Season the cavity with salt and pepper. Place cut-side down on a baking sheet and cook for 30 minutes. When it is done, you will be able to press on the skin, and it will give because the inner flesh will be softened.

While it cooks, heat up the oil in a large pan and saute the vegetables along with the salt and pepper. About half way through the cooking time, add the raisins and garlic. When the vegetable mixture is cooked till it is soft and slightly browned, transfer the mixture to a medium mixing bowl. Add the rice and the pecans.

Place the mixture into the squash halves. Over-stuffing is just fine! Bake another 20 minutes. You can also do the Delicata this same way and serve them side by side.


Squash Conserve
After roasting the Delicata or the Dumpling, you can spoon some conserve inside and bake them for about 10 minutes longer.

Reminder:

In October we will go to every other week on the box delivery.

OCTOBER 14 is the P & P Delivery Date.

Fall Sunsets on the Farm.