What’s in the box this week?
Standard Shares include
Catalogna Greens- These bitter greens are delicious dressed with a simple anchovy vinaigrette.
Red Beets - A trick for preparing beets other than roasting! Poach beets in an aromatic and vinegar-spiked liquid. Throw in garlic and whatever herbs and spices you want. Simmer the beets until they are tender. The beets will peel like a dream, and the their flavor will improve with that time spent with the vinegar and aromatics — perfectly balanced before you even add a touch of citrus, vinaigrette, or goat cheese.
Rainbow Chard - Fo rfantastic creamed chard: In a large pot, bring water to a boil over medium-high. Gradually add 4 bu chard (stems removed, leaves cut into 1-in strips) and cook until it is just wilted, 2 - 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible. In pot, melt ¼ c (½ stick) butter. Whisking constantly, add ¼ c all-purpose flour and cook 1 minute. Whisking constantly, slowly add 1 ½ c whole milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 - 3 minutes. Add chard and stir until coated. Stir in ¼ tsp ground nutmeg and season with coarse salt and pepper.
Batavian Lettuce - A good lettuce to use in sandwiches!
Spring Onions - Baby carrots with spring onions recipe! Melt 2 tablespoons unsalted butter in a large skillet over medium-high. Add 12 onions (trimmed, peeled, and halved length-wise) cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add ½ c dry white wine (such as Sauvignon Blanc) and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 - 3 minutes. Add remaining 2 tablespoons butter, 1/2 cup water, 2 ½ lbs baby carrots (trimmed and peeled), and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more. Add 2 tsp fresh thyme leaves; season with salt and pepper. Transfer to a platter; serve, garnished with fresh parsley leaves, if desired.
Delicata Squash - The star of this week’s recipe!
Sage - Otherwise called salvia officinalis. The term officinalis refers to plants with a well-established medicinal or culinary value; the officina was the traditional storeroom of a monastery where herbs and medicines were stored.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Kale, Chard, Beets, Spring Onion, Batavian Lettuce, Buttercup Squash, Sage
We hope you had a happy and safe Halloween despite the rain!
You can expect a cauliflower surprise coming soon to your Shares.
Don’t forget, we’re hiring!
Delicata Squash and Sage Biscuits (Yields 10-12 biscuits)
What a wonderful, autumnal idea for savory biscuits! And, it uses two very complimentary ingredients from this week’s box... Thanks PBS Food for the recipe
1 medium-small delicata squash (1/2 cup squash purée)
2 cups unbleached white flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. cane sugar
1 tsp. salt
6 Tbsp. unsalted butter, chilled
1 small bunch of fresh sage (1 1/2 tsp. chopped and 10 whole leaves for garnish)
3/4 cup heavy cream
For the egg wash:
1 small egg
1 Tbsp. milk
Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.
Tips/Techniques For best results, make sure your baking powder and soda are fresh. (Check the expiry date on your containers). Handle the biscuit dough as little as possible.