Summer doesn’t want to give up, but we can feel fall creeping in with these cool nights. Another sign of fall is all of the winter squash we have been harvesting, and we still have a long way to go. We included everyone's favorite, delicata, in the shares this week. Just a reminder that you can eat the skin of a delicata squash, though you can also eat the skin of any winter squash, but some have skins that are quite firm. We used it in a pizza recipe on the website. We included our first picking of tasty fall radishes, and we hope the crop continues to grow larger and larger each week, but with this hot weather we’re crossing our fingers that they don’t bolt on us and become woody. We hope everyone enjoys this beautiful weather, and has a wonderful week. See you soon.
Delicata Pizza with Caramelized Onion
To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.
Cut delicata squash in half, scoop out the seed cavity, and cut into 2/4th in half creasants along the width of the squash. Chop 1 onion into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and saute until caramelized and fragrant, then set aside.
After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust. Arrange the delicata squash and caramelized onions evenly across the pizza.
Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.
Heritage Sweet Salad Dressing
To make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).
roasted potatoes
Preheat Oven to 400Clean and chop potatoes into bite sized pieces. Toss with 3 Tbsp oil or animal fat, 2 Minced garlic cloves, salt and pepper. Spread out on a rimmed baking sheet. Roast in the oven for 30 min or until they brown.
One-Pan Roasted Veggies with Orzo
Add all the cherry tomatoes, 8 oz sliced mushrooms, 1-2 cups kale greens finely chopped, 1 green onion, finely chopped, 1/2 cup celery chopped, and 4 cloves garlic, minced, to a 9x13-inch baking dish. Add 2 Tbsp finely chopped parsley, 1 tsp salt, and 1/2 tsp ground black pepper. Drizzle 2 Tbsp olive oil over vegetables, then toss. Roast in a 400F preheated oven for 15-20 minutes.
Remove from the oven and add 1lb uncooked orzo and 3 cups chicken or veggie broth. Mix well, then cover with aluminum foil and return to the oven. Cook for 10 min, remove and give a stir to ensure the orzo doesn't stick to the bottom of the pan, then return to the oven (covered) and cook for 10 more minutes.
Remove from the oven. Use the back of a spoon to burst tomatoes, add 3 oz grated parmesan and mix well. Top with 3/4 cup shredded mozzarella and return to the oven for 5-10 minutes more, then remove from the oven and serve.
carrot and radish slaw
In a bowl combine 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 2 cloves minced garlic, 2 green onions, finely chopped, 1/2 tsp cumin, 2 tsp honey, 1 tsp paprika, 1 pinch of cayenne, 1 tsp salt, 1/2 tsp ground black pepper. Add 1/2 cup olive oil and whisk to combine. Grate 1 bunch of radishes, and 2 to 3 carrots. Toss grated radish and carrots with dressing. Allow flavors to blend for several hours, or overnight.
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.
| Delicata Pizza with Caramelized Onion | Heritage Sweet Salad Dressing | roasted potatoes | One-Pan Roasted Veggies with Orzo | carrot and radish slaw | |
| bread flour | 2 1/2 cups | ||||
|---|---|---|---|---|---|
| sugar | 1 tsp | ||||
| olive oil | 2 Tbsp | 2 Tbsp | |||
| dry yeast | 2 1/4 tsp | ||||
| onion | 1 | 1/4 cup | |||
| pizza sauce | 1/2 cup | ||||
| mozzarella cheese | 1 cup | ||||
| Parmesan cheese | 2 Tbsp | 3 oz | |||
| honey | 1/4 cup | ||||
| white vinegar | 1/4 cup | ||||
| celery seed | 1/2 tsp | ||||
| paprika | 1/2 tsp | ||||
| tomato sauce | 1/2 cup | ||||
| nimal fat | 3 Tbsp | ||||
| garlic | 2 cloves | 4 cloves | 2 cloves | ||
| mushrooms | 8 oz | ||||
| kale | 2 cups | ||||
| green onion | 1 | 2 | |||
| orzo | 1 lb | ||||
| broth | 3 cups | ||||
| mozzarella | 3/4 cup | ||||
| lemon juice | 3 Tbsp | ||||
| red wine vinegar | 2 Tbsp | ||||
| cumin | 1/2 tsp | ||||
| honey | 2 tsp | ||||
| paprika | 1 tsp | ||||
| cayenne | 1 pinch | ||||
| carrots | 3 |