What's in the box?
winter squash - butternut, black futsu, and/or acorn
yellow and red onions
green top beets
red russian kale
Notes on the box.
Store Squash, potatoes, sweet potatoes, onions, and garlic out of the fridge. Everything else should be stored in the fridge.
The skin of black futsu is edible! It's a great squash to slice into moons and roast. You can use them in place of delicata squash, but they have a more robust flavor.
Is every flat area in your kitchen covered in butternut squash? While they do store for many many weeks, if you need the space and feel like storing some, I like to do the following: cut squash in half and remove seeds, place cut side down in a baking dish that is lightly greased. (you can add a little bit of water, but not too much. Place in a 400 degree oven and roast until you can poke a for easily into the squash through the skin. take it out of the oven and let it cool, then scoop out the flesh. It's good to puree it at this point and then put into freezer bags for later use. I like to measure out the amount needed for a loaf of my favorite pumpkin bread so that I can thaw the bag then add it to a recipe without waste later. Now you have your own delicious pumpkin puree for pies, breads, and soups all through the Winter.
Lots of greens still look good out there in the field, but we have seen a few mornings of some heavy frost. Lucky for all of us, it makes the greens sweeter and more delicious.
Cosmic Wheel Creamery Cheese Shares.
Cheese curds! Have you tried floating your cheese curds in a veggie lentil soup, yet? Or chili? We highly suggest you give it a try. Just put them in the bowls as you serve them and they will warm up and become yummy cheesy bites to enjoy with your soup. Vega is the aged cheese this week. Vega is nice and creamy and wonderful to snack on or melt on top of a casserole, stuffed squash, or roasted veggies.
Red Onions with Walnut Salsa
(adapted from Plenty More by Yotam Ottolenghi)
4 med red onions
1 1/2 Tbsp olive oil
1 cup spinach, arugula, or other greens
1/2 cup fresh flat leaf parsley or 1/4 cup fresh dill
2 oz goat cheese or quark broken into chunks
salt and black pepper
2/3 cup walnuts
1 red chile seeded and finely chopped (optional)
1 clove garlic, crushed
3 Tbsp red wine vinegar
1 Tbsp olive oil
Heat oven to 425. Peel onions and remove tops and tails. Cut each crosswise into 3 slices about 3/4 inch thick and place on a baking sheet. Brush slices with olive oil, sprinkle with salt and pepper, and roast in the oven for about 40 min until onions are cooked and golden brown on top.
While onions are cooking, put all of the salsa ingredients in a small bowl. add 1/4 tsp salt, stir, and set aside.
To serve, put chopped greens and herbs in alarge bowl. add the warm onions, the cheese, and half the salsa and toss carefully so the onions dont fall apart. Spoon remaining salsa over the top and serve.
Getting a meat share? This recipe is a must! Sausage and Cabbage from NYT
Wild Rice with Maple Butternut Squash and Kale Salad (you can use red russian kale for this one)
On the Farm.
Eat like a farmer shares! Don't forget you will be getting a meat delivery today along with your veggies (unless other arrangements were made). Also, we had a few folks ask about difference in egg shares once the season extension started. Some had signed up for additional egg shares, but those were delivered just with your main season. We offered a season extension egg share add on, but it had to be added on to your share once the main season was over. Sorry about the confusion!
If anyone wants to order an extra case or two of storage carrots or butternut squash we will have them, carrots will be 25# case (Brown box) and butternut 35# (big white box) one case of carrots should fit in your crisper drawer (and fill it up!) if you have an average sized fridge. Holds for months. Squash will hold until Jan if you keep it dry and room temp. If you'd like either one, send us an email. we will start collecting orders and add them onto the last delivery which is next Thursday.
Going back to the grocery store,,, if that sounds like something you don't want to do check out Foxtail farm, our old friends and mentors just a few miles west of us in Osceola WI. They do a full blown Winter share with great variety of winter vegetables (hoop house greens too) and value added goods made in their on farm commercial kitchen. Soups, breads, jams, kraut etc. Plus you can add on our cheese and keep that gold coming. Who needs a grocery store when you've got farmers who sell direct?