This week we included both sweet and hot banana peppers. If used all together the mix is mildly hot, but if you want to use the peppers individually you could chop the top off and smell for sweetness or heat. The winter squash this week is baby blue hubbard which has a sweet and savory flesh. Also included are sweet bunching onions, which have a small tender white bulb and fresh greens which are delicious in any typical onion application. Two of the herbs this week are thyme and winter savory. Winter savory is related to summer savory, and has oblong leaves with a bit of spiciness. Thyme has a gentle flavor with lemony and minty tones. Enjoy the share and have a wonderful week!


Cook 1/2 cup quinoa according to package. Very finely chop up all of the parsley, 2 roma tomatoes, 1/2 onion. Toss with 3 to 4 tbsp lemon or lime juice, 3 to 4 tbsp olive oil, and salt. Add the cooked quinoa, mix well and refrigerate for at least 2 hours. Serve with pita.


Kale and Broccoli Stir Fry

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil oil and then stir in all of the bunching onions chopped. Cook for about 2 minutes or until the onions are soft. Add the 3 cloves garlic minced all of the broccoli chopped and all of the sweet banana peppers chopped; stirring occasionally, cook for 3 to 5 minutes, or until the broccoli is softened. Add all the kale de-stemmed and chopped, stir in 2 tsp Worcestershire sauce, 1 tsp balsamic vinegar and 1/2 tsp smoked paprika. Cook for 2 to 3 minutes or until the kale is softened. Season with salt and pepper and serve.


Grilled Hubbard with Savory and Thyme

Cut the hubbard squash so you have flat ends and peel with a sharp. Cut in half remove the seeds, and cut into 1/2 inch cubes. Toss squash with 2 tbsp honey, 2 tbsp olive oil, 1 tsp chopped thyme, 1 tsp chopped summer savory, 1 tsp thyme, salt and pepper. Make a pouch out of aluminum foil, vent the top and grill for 1/2 hour to 45 minutes. 


Roasted Tomato and Eggplant Over Rice

Preheat oven to 450 degrees. Trim off each end of eggplant. Cut eggplant into about one-third-inch thick peices roughly the same size as the tomatoes. Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish. Combine 2 cloves garlic finely minces, 1 tbsp thyme and 1 tbsp summer savory and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all. Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Serve on a bed of rice.


Salsa Verde

Remove tomatillos from the husk, grill until charred and add to blender. Roughly chop 1 bell pepper, 1 pasilla bajio pepper, 1/2 onion, 1 clove garlic 2 tbsp chopped cilantro, 1 tsp lemon juice, and salt. Pulse until desired texture and serve with chips.


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.

Tabouli Kale and Broccoli Stir Fry Grilled Hubbard with Savory and Thyme Roasted Tomato and Eggplant Over Rice Salsa Verde
Tomatoes 2 romas all orange
Sweet & hot banana Peppers all
Pasilla Bajio Pepper 1
Jalapeno Pepper 1
Bell Pepper 1
Tomatillos all
Blue Hubbard Squash 1
Sweet bunching onions all
Red Russian Kale all
Broccoli all
Parsley all
Thyme 1 tsp 1 tbsp
Winter Savory 1 tsp 1 tbsp
Tabouli Kale and Broccoli Stir Fry Grilled Hubbard with Savory and Thyme Roasted Tomato and Eggplant Over Rice Salsa Verde
Quinoa 1/2 cup
Onion 1/2 1/2
Lemon Juice 4 tbsp 1 tsp
Olive Oil 4 tbsp 2 tbsp 2 tbsp 2 tbsp
Pita Bread 1 package
Garlic 3 cloves 2 cloves 1 clove
Worcestershire 2 tsp
Balsamic Vinegar 1 tsp
paprika 1 tsp
Honey 2 tbsp
rice 1/2 cup
Chips 1 bag
cilantro 2 tbsp