We’re in the hot sticky days of summer, though it is slightly cooler than last week. We’re also in our busiest weeks of the year, where we’re both doing the most harvesting of the year, and the most transplanting, all within the weeks of August and early September. We’re also working with a lean crew these days since 3/4 of our workers are in high school, but we’re getting through it! The bags are packed this week with a great variety of produce. The stuffed acorn squash recipe below is very sweet and savory, and the baba ghanoush is very tasty with pita chips, on sandwiches, or with pasta and sauteed vegetables. Let us know what dishes you cook with the produce. Have a great week!
Arugula and Beet Salad with Feta
Wash and lightly peel beet roots. Slice into bite size pieces, then toss in 2 Tbsp of oil spread out on a rimmed baking sheet and roast for 15 to 20 minutes, or until beets are tender.
To make dressing- mix 1/2 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 tsp honey, 1 tsp garlic powder.
Wash and chop arugula. Toss with beets, toasted walnuts, feta cheese and dressing.
Preheat oven to 350 degrees.
Prepare a pie dough by either using pre-made dough or using a buttery pastry crust recipe. Roll out the dough to a thin round, then fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees. Meanwhile, cut 1.5lb of tomatoes, about 1 quart, into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
To make basil pesto- in a food processor or blender combine 1/4 cup pine nuts, 2 cups packed basil, 1 clove mince garlic, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, and 1 tsp salt. Spread 1/4 cup basil pesto in an even layer over the parbaked tart crust. Sprinkle 3/4 cup shredded mozzarella or 1 mozzarella ball, thinly sliced, over the pesto. Sprinkle the fresh basil and oregano over the cheese. In a medium bowl, prepare the custard: Whisk together 3 large eggs, 1/3 cup heavy cream, 1/2 tsp salt and 1/2 tsp ground black pepper until combined.
Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles. Pour the custard evenly over the tomato slices. Tip the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes. Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
Stuffed Acorn Squash
Cut acorn squash in half and remove the seeds and pulp. Place squash cut side down in a rimmed baking dish with 1/2 inch water. Bake in the oven at 350 for about 30-40 minutes, or until squash is fork tender.
While squash is cooking, in a large saute pan heat 1 Tbsp butter. Add 1/2 cup chopped onions, and 1 cup peeled and chopped apple. Cook until tender. In a bowl combine the apple mixture with 1/4 cup raisins, 1 Tbsp brown sugar, 1/2 tsp cinnamon, 1/2 cup shredded cheddar. Mix and stuff into squash. Return squash to oven and cook an additional 15 minutes or until cheese is melted.
Baba Ganoush with Parsley
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. LIghtly oil the surface of 1 large eggplant, or 2 small, with olive oil, then puncture the eggplant with a fork in 3-5 places around the surface. Place the eggplant on a rimmed baking sheet and roast for 30-40 minute, until the interior is very tender and the skin is collapsing.
Allow eggplant to cool before handing. Peel off the skin and remove the top, then add the flesh to a blender or food processor.
Add 2 cloves minced garlic, 2 Tbsp lemon juice, 1/4 cup tahini, and 1/3 cup olive oil to the eggplant. Blend until creamy. Stir in 2 Tbsp finely chopped parsley, 3/4 tsp salt (to taste) and 1/4 tsp ground cumin. Sprinkle with chopped parsley and smoked paprika before serving. Serve with accompaniments of your choice. It’s also great on sandwiches!
Rinse, then cut Chinese cabbage into 1-1.5 in width square pieces. Rinse cabbage and drain. Salt the cabbage by mixing it with salt water. (Mix 3 cups water and 3 Tbs sea salt and set aside. In a large bowl, put half the cabbage and add the salt water. Sprinkle 1 Tbs sea salt on to of the cabbage. Add remaining cabbage and toss.) Let the cabbage sit in salt water for 1 hour. Toss 2-3 times to make sure the salt water reaches the cabbage evenly. In the meantime, prepare the kimchi seasoning by finely chopping 3 cloves garlic, 1/2 white onion, 2 red chili peppers and 1 tsp ginger, then mixing. Add 4 Tbsp fish sauce, and 1 Tbsp sugar, and stir. *If more heat is desired, add up to 2 Tbsp dried red chili powder. Add more or less red chili powder to your taste. It should taste quite spicy, salty and pungent. Don’t worry because this will be blended with the cabbage and the taste will get smoother with fermentation. You can also add more sugar if you like. But adding more sugar will make the kimchi sour faster. Clean 2-3 green onions (or 1/2 white onion) and chop into bite-sized pieces. In about 1 hour, check the cabbage to see if it is ready. Except for very thick pieces, it should easily bend. Rinse and drain cabbage.
In a large bowl, add the cabbage, kimchi seasoning mixture, and green onions. Wear plastic gloves (or your hand will smell of kimchi all day) and mix everything together really well. Mix things lightly, trying not to damage the vegetables.
Finally, taste the freshly mixed kimchi. It should taste very fresh but still pretty good. Add more salt or fish sauce to taste. Put it in a container and let it ferment at room temperature for 2 days or in the refrigerator for a few days.
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.