October 23, 2013

What’s in the box this week?

Standard Shares include

  • Acorn Squash – Stuff that squash using this week’s Say Hay recipe!
  • Pomegranate – One method that people swear by, for quick removal of pomegranate seeds: Cut the fruit in half, and hold it cut-side down over a bowl.  Whack the outside firmly with a wooden spoon, and the seeds will fall out easily.
  • Loose Chard/Kale Mix – Great for a simple side, sautéed with onions, garlic, olive oil, salt & pepper.
  • Roma Tomatoes – The best way to store tomatoes is at room temperature (on your counter top is a good option), not in the fridge where they can lose their flavor.
  • Bell Peppers – While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin, a chemical that can cause a strong burning sensation when it comes in contact with mucous membranes.
  • Cayenne Pepper – An old folk remedy says that gargling warm water with a little bit of cayenne pepper provides relief for sore throats.
  • Mixed Sage/Thyme Bundle – Use the herbs in this week’s recipe or dry them for later use.
  • Garlic – The most health benefits come from eating garlic raw, if you can stand it!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Shares Spicy Dill Pickles (for those who didn’t get it last week)

Vegetable Forecast  Spaghetti Squash, Roma Tomato, Collard Greens, Young Fennel, Young Leeks, Dried Sweet Peppers, Oregano

Don’t forget – you can always add extra items to your order at our Online Market


Have you seen us yet around the Bay Area? Our partner, the local distributor Good Eggs, is featuring May and the Say Hay team in its latest “Eat With Us” campaign to promote local food purveyors.  Some of you have sent us pictures of the ads on billboards or at bus stops!  Feel free to snap a photo and we will post it on our Facebook page.

Pic of the week  The fall crack-a-thon.  Helpers arrived to spend the day cracking seed garlic and left with a good case of "stank paw."  We planted last week for our winter green garlic and next summer's bulb garlic.


Stuffed Acorn Squash (Serves 2)

What better way to mark the changing season than the tantalizing aroma of winter squash, thyme, and sage wafting through your home?  This recipe, taken from Whole Living, celebrates the fall transition by pairing fresh herbs with new flavors.

  • 1 halved and seeded acorn squash
  • 3 tbs plus 1 tsp extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 1 diced large onion
  • 1 tbs chopped fresh sage
  • 1 tsp fresh thyme
  • 1/3 c cooked white beans
  • 1/3 c cooked quinoa
  • 1 c chopped kale (and chard, if you please)
  • 2 tbs chopped toasted hazelnuts, divided
  • Lemon

Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

Heat 1 tbs oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper, to taste.  Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.

For each serving, sprinkle with hazelnuts, drizzle with oil, and add a squeeze of lemon.

Note: Refrigerate stuffed squash in an airtight container up to three days.