We’re including more winter squash in the bags this week. We try to put most of the winter squash in the shares around this time so that we don’t keep repeating the same summer vegetables, and so that it leaves room later in the season for the more diverse fall vegetables we have growing that still need time to size up. The winter squash, especially butternut and honeynut, will last for months. If you do notice a soft spot or blemish start to develop on the squash, then you will want to cook it up within a week before it spreads throughout the squash. Luckily the squash in the butternut family form harder exteriors that are less desirable to squash bugs, which poke holes in the more tender skinned winter squash. The herbs in the share are all really versatile. They make great additions to tomato sauce if you have some tomatoes you’d like to cook down. everything except the basil will keep for a few in your fridge. Have a great week!
Herbed Pasta with Ricotta
Cook 1/2 lb linguini (half box) according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.
Thinly slice 2 garlic cloves, and set aside. Coarsely chop all of the herbs (parsley, oregano, thyme, sage). In a mediummixing bowl, combine the chopped herbs and 1 cup ricotta, and mix to combine.
In a large skillet, heat olive oil over medium-low heat, and add sliced garlic. Cook for 2 minutes, until garlic is soft, then add the cooked pasta, 3/4 cups of the herbed ricotta, and ¼ cup of the reserved pasta water. Toss together and season with salt and pepper. Continue to heat, tossing occasionally, until the cheese has melted and a sauce has formed.
Transfer to a serving bowl and dollop with the remaining 1/4 cup ricotta.
kale and onions, pasta
Cook 1/2 lb of pasta in salted boiling water until al dente.
Mince 2 cloves garlic. Roughly chop the leaves of the kale.
In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic for 2-3 minutes, then add kale 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.
butternut squash soup
Melt 2 Tbsp butter in a large pot, and cook 1 small onion diced,1 celery stalk diced,1/4 cup carrot diced, cook until fragrant about 5 minutes. Then add 1 butternut squash seeded and cubed, cook for an additional 5 minutes. Pour in enough of the chicken stock to cover vegetables about 1 quart. Bring to a boil. Reduce heat to low, cover pot, and simmer for 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Creamy Roasted Green Beans and Potatoes
Remove ends from green beans and cut them into 2 inch pieces. Wash 2 to 3 large potatoes and cut them into 2 inch pieces. Toss in 3 Tbsp olive oil. Spread out on a rimmed baking dish sprinkle with salt pepper and 1Tbsp minced dill. Roast in the oven at 425 for 25 to 35 minutes or until vegetables are soft and starting to char.
Mix together 1/2 cup sour cream, 1 Tbsp white vinegar, 1 tsp honey, 1 clove of garlic minced. Toss with vegetables and serve.
Beet and zucchini Frittata
Preheat oven to 350F.
Rinse and lightly peel 1 bunch of beets, setting greens aside, and shred the beet roots. Chop the zucchini, finely chop 1-2 green onions, including greens, and mince 2 cloves of garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet heat 3 Tbsp for oil and sauté the beet roots and zucchini, green onion, and garlic for 3-5 minutes, until tender. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean.
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.
| Herbed Pasta with Ricotta | kale and onions, pasta | butternut squash soup | Creamy Roasted Green Beans and Potatoes | Beet and zucchini Frittata | |
| linguini | 1/2 lb | 1/2 lb | |||
|---|---|---|---|---|---|
| garlic | 2 cloves | 2 cloves | 1 clove | 2 cloves | |
| ricotta | 1 1/4 cup | ||||
| olive oil | 2 Tbsp | 2 Tbsp | 3 Tbsp | ||
| capers, green olives, artichoke | 1 Tbsp | ||||
| lemon juice | 3 Tbsp | ||||
| Parmesan cheese | 2 Tbsp | ||||
| butter | 2 Tbsp | ||||
| onion | 1 | ||||
| celery stalk | 1 | ||||
| carrot | 1/4 cup | ||||
| chicken stock | 1 pint | ||||
| potatoes | 3 | ||||
| dill | 1 Tbsp | ||||
| sour cream | 1/2 cup | ||||
| white vinegar | 1 Tbsp | ||||
| honey | 1 tsp | ||||
| green onions | 2 | ||||
| cheese | 1 cup | ||||
| eggs | 12 |