We're feeling the seasons begin to change with the cooler weather and later sunrises. We're still focused on seeding plants for fall and winter as our window for fall growth is closing fast. We appreciated the unexpectedly abundant rainfall earlier this week. The consistent rainfall throughout this season has really helped our fall winter squash crop to put on a lot of foliage, so we're hoping when harvest time comes we'll find a good amount of squash. The rainfall has also created an abundant mess of weeds in some sections, so we spend a solid day each week trying to tame those as well. We're hitting peak season on our summer crops, so we hope you enjoy this week's variety of tomatoes and peppers while they're here.
Butternut Squash and Black Bean Quesadilla
Cut butternut squash in half, then oil the exposed surface. Roast at 400F for 20-30 minutes, until tender. To assemble quesadilla- oil a large griddle or skillet over medium high heat. Place a 6 to 8 inch flour tortilla flat in the pan, then spread a thin layer of the butternut squash puree. Sprinkle 1/4 cup cheese and 1/4 cup black beans over top. Add 2 tbsp sauteed onion, then top with 1/4 cup salsa. Add a second tortilla, then spread a little oil in the top tortilla surface. Cook for 5 minutes each side, or until as browned and crispy as desired. Transfer to a place and slice into wedges, then serve hot with sour cream, avocado, and lime
grilled sweet corn
Preheat your grill to medium-high heat. Brush the corn with the butter. Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the corn is tender and charred in spots. Serve immediately.
swiss chard pepper frittata
Preheat the oven to 350F.
Thinly slice all the pepper and 1 onion.. Roughly chop one bunch of Swiss chard leaves. Mince 3 cloves of garlic. Shred 1 cup of white cheddar cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet, heat 3 Tbsp of oil and sauté peppers and onion, and garlic for 3-5 minutes, until tender. Add Swiss chard leaves and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.
Roasted Potatoes
Cut all the potatoes into 1/4 inch pieces. Mince 1 clove of garlic. Toss potatoes in 3 Tbsp olive oil, and the garlic. Spread out on a baking dish. sprinkle salt and pepper, and roast at 450 for 30 minutes or until golden brown.
tomato caprese salad
Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across the salad.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Butternut Squash and Black Bean Quesadilla | grilled sweet corn | swiss chard pepper frittata | Roasted Potatoes | tomato caprese salad | |
| Oil | 2 Tbsp | 3 Tbsp | |||
|---|---|---|---|---|---|
| flour tortillas | 1 package | ||||
| cheese | 1/4 cup | ||||
| black beans | 1/4 cup | ||||
| sautéed onion | 2 Tbsp | ||||
| salsa | 1/4 cup | ||||
| avocado | 1 | ||||
| Sour cream | 2 Tbsp | ||||
| lime | |||||
| Butter | 2 Tbsp | ||||
| onion | 1 | ||||
| garlic | 3 cloves | 1 clove | |||
| cheddar cheese | 1 cup | ||||
| eggs | 12 | ||||
| basil | 4 Tbsp | ||||
| mozzarella cheese | 8 oz | ||||
| Olive oi | 3 Tbsp |