After this week, we have 8 more CSA shares for the season. We've planned out the items for each share going forward and we feel good about the rotation over the next two months. We're happy to include greens again this week. This will probably be the last week we can include beans, unless they surprise us with a flush of flowers that matures before cold weather strikes. This late drought has kept us watering everyday, but the dewy mornings are helping a bit. We hope the rain forecasted for next week arrives. So far we don't see any frost warnings in the forecast, but we'll need to keep a tight watch on the weather so that we give ourselves enough time to lower all our low tunnels so we can extend the harvest on many of our warm season crops
roasted butternut squash
Cut butternut squash in half. Scoop out seeds. Coat the inner surface of each squash half with a thin layer of olive oil. Sprinkle salt, pepper, and 1 Tbsp brown sugar on each half.
Roast in a 425F preheated oven until it is tender and completely cooked through, about 40-50 minutes.
garlic, rice and beans
Rinse 1 cup brown rice in a fine mesh strainer until the water runs clear.
Combine the brown rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is cooked through.
Meanwhile, steam 1/2 the green beans until tender-crisp, about 5 minutes.
In a large skillet, melt the 1 tablespoon butter over medium heat. Add 1 clove garlic minced and cook until fragrant, about 1 minute.
Add the green beans and cook until heated through, about 2 minutes. Season with salt and pepper to taste. Serve the brown rice topped with the green beans and garlic butter sauce.
Beet and Potato Hash with Green Onions
Shred 1 bunch of beets, and 3 medium potatoes. Squeeze out the potatoes.
Mix shredded vegetables together in a mixing bowl by hand.
Add 3 Tbsp lard, or oil to a large skillet over medium high heat. Spoon about 1/2 cup of shredded vegetables into skillet, then flatten to form a patty
salad with cilantro dressing
Combine ½ cup sour cream. 1 Tbsp white vinegar. 1 Tbsp minced fresh cilantro, 1 tsp honey, ½ tsp salt, and ¼ tsp garlic powder. Stir until combined.
Serve on a salad of red lettuce
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.
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.
| roasted butternut squash | garlic, rice and beans | Beet and Potato Hash with Green Onions | salad with cilantro dressing | butternut squash soup | |
| Olive oil | 2 Tbsp | ||||
|---|---|---|---|---|---|
| brown sugar | 1 Tbsp | ||||
| brown rice | 1 cup | ||||
| butter | 1 Tbsp | 2 Tbsp | |||
| garlic | 1 clove | ||||
| potatoes | 3 | ||||
| lard or oil | 3 Tbsp | ||||
| Green onions | 3 | ||||
| sour cream | 1/2 cup | ||||
| white vinegar | 1 Tbsp | ||||
| honey | 1 tsp | ||||
| garlic powder | 1/4 tsp | ||||
| onion | 1 | ||||
| celery stalk | 1 | ||||
| carrot | 1/4 cup | ||||
| chicken stock | 1 quart |