DELICATA SQUASH: 3 recipes
One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things. This week, let’s look at Delicata Squash!
This pretty squash seems to be the Grand Master of ushering in the Fall bounty of produce. Though it is a hard squash, unlike most, the ‘rind’ can be eaten, therefore making it much easier to prepare.
My favorite way to cook the versatile hard squashes are roasted in the oven. Despite the different sugar level & the moisture content of the squash you might be working with, the oven seems to bring out the best in any squash.
I like to keep Delicata’s in my kitchen for a pretty Fall display, when the summer has come to an end. But you will find the attached recipe’s will feature your squash, but embrace the Summer harvest.
Creamy Delicata Squash Dip
Uses from Broad Wing Farm Share(s): Delicata Squash, Summer Squash, Onion, Tomatoes, Sweet Italian Peppers
Shopping List: 8oz container Sour Cream, Fresh Bunched Thyme, Garlic Bulb,
1 qt Vegetable broth, Pita Chips
Special Equipment: Parchment Paper, Food Processor or strong blender
1 Delicata Squash | cut in half lengthwise, seeds scooped out (save for the next recipe!)1 onion | Chop into large pieces, about 1 inch in size 4 large cloves garlic | ends trimmed (put in your freezer bag!)Extra Virgin Olive Oil | Salt & Pepper to taste | ½ bunch thyme | remove leaves from stems, (put stems in your freezer bag!)Sour Cream | Vegetable Broth | 1 summer squash, 2 large slicer tomatoes, 1-2 sweet Italian peppers | cut into bite sized pieces, good for dipping
Pre-heat oven to 375; if you have convection, use this setting.
Line a baking sheet with parchment. Set the squash halves on the baking sheet face up. Drizzle with a bit of olive oil, & with your fingers, spread the oil to coat all the surfaces of the squash. Sprinkle salt & pepper on the inside halves of the squash, flip them over, & sprinkle salt & pepper again.
In a small bowl put your chopped onion & whole garlic gloves. Drizzle with olive oil & mix to coat. On another baking sheet, (lined again with parchment) spread the mixture out in an even layer, sprinkle with salt & pepper.
In the heated oven, put your squash on the center rack. Place your onion mixture on the bottom rack. Set timer for 20 minutes.
After 20 minutes, you will see your onion & garlic start to brown. Stir it up a bit with a spatula, & return the pan to the oven, this time on the top rack. Set timer for another 20 minutes.
When done, the squash should be soft, easy to pierce with a fork. Remove it from the baking sheet with tongs & place it in the food processor with your browned onion & garlic mixture. Add the thyme & a splash of vegetable broth, & blend. When starting to become smooth, but still a bit stiff, add a spoonful of sour cream. Blend again. Add more sour cream as you go, until the consistency is creamy, but still firm. Serve along side pita chips & sliced veggies!
**Try a couple delicious variations of this:
Crispy, Salty Delicata Squash Seeds
Uses from Broad Wing Farm Share: Delicata Squash SEEDS
Shopping List: Kosher Salt, Coconut Oil
All the seeds you pulled out of the squash |Coconut Oil | 2 tbsp (or more)Kosher Salt |
Pre-heat oven to 350; if you have convection, use this setting.
Put squash seeds in a medium sized bowl & cover with water. Use your fingers to separate the seeds from the membrane. Seeds will fall to the bottom & the membranes will float. Remove membrane & discard & drain seeds from water. Repeat process if necessary, to ensure all seeds are membrane free.
Place drained seeds on several layers of paper towels or a couple of clean kitchen towels & dry completely. Put seeds in a small bowl.
In a small pan heat the coconut oil just until it starts to liquify. Pour oil over seeds & quickly toss with your hands or a spatula to coat the seeds completely in oil. Add more oil if needed. Toss in Kosher salt to taste.
Put the seeds in a single layer on a baking sheet. Put in oven, & bake for 10-15 minutes. Remove, stir the seeds, & return to the oven. Repeat this process until the seeds are crispy, but not brown or burned; about 30 minutes, stirring every 10 minutes.
When seeds are crispy, remove from oven & sprinkle again with Kosher salt immediately. Allow to cool before snacking…. If you can.
Uses from Broad Wing Farm Share: Delicata Squash, Tomatoes, Sweet Italian Peppers, Summer Squash, YOU PICK:> Fresh Basil, Ground Cherries
Shopping List: 8oz Fresh Mozzarella, Garlic Bulb, Sherry Vinegar, Balsamic Glaze***
1 Delicata Squash | Seeds removed (save for the previous recipe!), cut in half lengthwise2-3 Sweet Italian Peppers | Seeds removed & discarded, chopped into bite sized squares2-3 Summer Squash | Trimmed (put ends in your freezer bag!) chopped into large bite sized piecesExtra Virgin Olive Oil | 4 tbsp, separatedSalt & Pepper | Sherry Vinegar | 2 tbspAll the tomatoes in your share | Chopped into large bite sized pieces, &/or cut in half & quartersAbout 1 cup ground cherries | Husks removed & discarded, Cherries washed, large ones cut in half1-2 cloves garlic | Ends trimmed (put in your freezer bag) & chopped fineFresh Basil | Leaves removed from stems, stems discarded & chop leaves to yield about ½ cup of chopped basil8 oz Fresh Mozzarella | Cut into cubes, or left whole if you purchased the small Perlini style mozzarella, cut Ovalini balls in halfBalsamic Glaze | ***or make your own by reducing balsamic vinegar over low heat in a medium saucepan until vinegar becomes syrupy. Note when it cools, it will thicken further.
Pre-heat oven to 350; if you have convection, use this setting.
Take Delicata halves & cut those halves in half again lengthwise. Slice these into semi crescents, about 1/2” in width. Put in a medium bowl. Add your prepared summer squash & sweet peppers. Drizzle in 2 tbsp of olive oil, salt, & pepper & toss to coat evenly. Drizzle in Sherry Vinegar & toss again.
Layer vegetables on a baking sheet & put on the center rack in the oven. Set timer for 15 minutes. Remove sheet, stir veggies, noting doneness of Delicata squash. Return to oven & roast again, just long enough for Delicata to cook all the way through.
Remove from oven & place baking sheet in fridge to cool.
Prepare your tomatoes, garlic, basil, & mozzarella. Put these items in a large presentation salad bowl. When the squash mixture is cool, add to tomato mixture & toss.
When ready to serve, drizzle on a generous amount of balsamic glaze & sprinkle with flake salt & fresh pepper. Serve alongside a baguette or add croutons if you’d like! Also delicious over a bed of greens such as Arugula, or that yummy Sumer Greens Mix the Lion’s Share has received.
SWEET ITALIAN PEPPERS
One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things. This week, let’s look at Sweet Italian Peppers!
I had never eaten Sweet Italian Peppers until moving to the East Coast. The pepper varieties are very different in CA for some reason. The first time I bit into one, I was amazed that there was no heat! I had expected a little heat, due to the shape & color, the peppery aroma. But instead, so sweet!
The 1st time I had Annie’s Pepper’s an immediate memory of childhood was triggered. I’m not sure why – I think maybe the mass production growing done in CA has really removed a lot of the flavor profiles that used to exist in fruits & veggies. Unless you have an heirloom variety, you aren’t tasting what the fruit or veg really SHOULD taste like! My 1st bite of Annie’s peppers made my heart so happy…. This is what a pepper is SUPPOSED to taste like. It brought me back to being a little kid & eating peppers my mom perhaps had given me to snack on.
I think a lot of people really like roasting this specific variety, but I try to present it in a way that will highlight its spectacular flavor. I kind of think roasting, though delicious, changes the flavor in a way that you lose something.
The 2 enclosed recipe’s help to spotlight these pretty peppers. Enjoy!
Uses from Broad Wing Farm Share: Sweet Italian Peppers
You Pick:> (optional) jalapeno pepper, or other spicy pepper (green if you can find one!)
Shopping List: Apple Cider Vinegar, White Sugar, Certo Liquid Pectin
1 cup very tiny diced Sweet Italian Peppers | cut in half, pull out tops with you fingers, cut out any white vein, & remove seeds; discard before dicing tiny(optional) 1 spicy pepper | Cut in the same manner as above. If you remove the veins/seeds, you will remove some of the heat. When preparing the spicy pepper, wear gloves if you have them, or immediately wash your hands in COLD water if you don’t. 1 ½ cups Apple Cider Vinegar | 6 cups of white sugar | 4 oz Certo Liquid Pectin |
Put peppers, vinegar, & sugar in a medium sized heavy pot & bring to a simmer over medium low heat. You want to stir occasionally, making sure all the sugar is dissolved. I like to simmer for about 5 minutes AFTER sugar has dissolved.
At this point, follow the directions on the pectin pouch. I’ve seen some that say to add the pectin while simmering on heat. I’ve seen others saying to add & bring to a simmer for a specific period of time to set the jelly. I’ve also seen some that say mix it in off heat, so just follow those instructions exactly.
Once the pectin has been added, allow to cool, & put in a tightly sealed container & store in the fridge. This holds well for a while – I actually think it gets better with time!!
Summer Vegetable Stuffed Peppers
Uses from Broad Wing Farm Share: Sweet Italian Peppers, King Harry Potatoes, Squash/Zucchini, Orange Compari & Cherry Tomatoes
You Pick:> Fresh Basil, Fresh Thyme
Shopping List: 1 lb Ground Turkey, Medium Yellow Onion, Bulb Garlic, Fresh Bunched Oregano, Sherry Vinegar
Special Note: I like ground turkey with this recipe. I think it spotlights the flavor of each summer vegetable & herb. If you prefer to do vegetarian, I suggest quinoa instead of rice. Quinoa will offer you protein, & will pair better with the potato than rice would.
As many peppers as you want to stuff | Keep the stem on, & set the pepper down on a counter so you can see the side it will lay flat on. With a very sharp knife, cut the opposite of the flat side, starting at the base of the stem & cutting to the end, creating a ‘canoe’. Remove any white veins & seeds with your fingers or a small spoon. Lay the pepper canoes on a lightly oiled baking dish or pan. Cut the pieces of remaining pepper into a small dice, set aside½ pound potatoes | leave skin on & cube very small1-2 large zucchini/squash | diced small, similar size to potatoes1 medium yellow onion | diced small4-6 garlic cloves | trimmed (put ends in freezer bag), & chopped1 small Summer squash| diced¼ cup (chopped) thyme | leaves removed from stems by pulling up with your fingers from the base of each sprig. Save the stems in your freezer bag! Chop leaves.Entire bunch of oregano | same method as above, discard stems¼ cup (chopped basil leaves | discard stems1 lb ground turkey | All of your Compari & Cherry Tomatoes | 1 tbsp sherry vinegar | Extra Virgin Olive Oil | Salt & Pepper to taste
Pre-heat oven to 350. If you have convection, use this setting.
In a large sauté pan or skillet, heat 2 tbsp of olive oil over very high heat. When the oil begins to shimmer, let it continue to heat, but don’t let it smoke. When the oil is very hot, carefully drop in all of your tomatoes, & allow to ‘blister’. Add your vinegar & immediately remove from heat. Put the tomatoes & all liquid from the pan in a medium bowl & set aside.
In the same pan, add 2 more tbsp of Olive Oil & heat oil on medium heat. Just as it begins to shimmer, add your chopped onions, peppers, & potatoes. When these start to cook, add your squash. Allow to cook a minute longer, & add your onions. Allow to cook another minute, & add the ground turkey & chopped garlic. Cook until turkey is completely cooked, but not brown. Vegetables might still be a little under cooked, that’s OK. Remove from heat, stir in chopped thyme, oregano, salt, & pepper to taste.
With your hands, lightly squeeze each tomato that hasn’t ‘popped’ in the blistering process, & mix in chopped basil & salt. Pour mixture in with turkey & stir just enough to incorporate the tomatoes.
With a very large spoon, stuff each pepper as full as you can, mounding the mix at the top. Cover the stuffed peppers with foil, being careful that the foil isn’t coming in contact with the pepper stuffing. Put in oven & bake undisturbed for 20 minutes. Remove dish from oven, remove foil (careful of steam), rotate dish & return uncovered to oven for another 10 minutes, or until the peppers are just starting to become soft. Carefully remove each pepper with tongs. These are packed with everything you could possibly want, but a small green salad on the side might be nice!
Red Wine Stuffed Baked Tomatoes
Uses from Broad Wing Farm Share: Tomatoes, Onions, Garlic
Shopping List: Loaf of your favorite crusty bread, 8oz of a Red Wine Soaked Cheese*** (it’s usually a gouda or cheddar), optional fresh parsley for garnish
***can be found at Trader Joes, Whole Foods Market, even Giant! But any cheese would work for this.
½ bread loaf torn into chunks | Put in a 250-degree oven to dry out or lightly toast. You can also leave the chunks our on a baking sheet over night to dry out1 small onion | diced2-3 cloves garlic | chopped6 medium tomatoes | cores removed with a sharp paring knife (put in your freezer bag), scoop out pulp with a small spoon & set asideExtra virgin olive oil |Red wine-soaked cheese | cut into very small cubes, or shreddedSalt & Pepper to taste |Directions
Pe-heat oven to 350 degrees.
In a medium sauté pan, heat 2 tbsp olive oil until it begins to shimmer. Add onions & cook over medium heat until just starting to brown. Add garlic, cook for 1 minute more. Squeeze tomato pulp into the pan with your hands & remove from heat.
In a medium bowl, mix your bread & cheese. Add onion mixture, salt & pepper & mix again.
Place your tomatoes in a baking dish & spoon in bread mixture into the hollowed-out tomato, carefully pressing as you go, packing the tomato, but not splitting the walls. Fill the tomatoes as much as you can & sprinkle with chopped parsley. Put on the center rack of the oven & bake for 15 minutes. Rotate baking dish & bake for another 15 minutes or until tomatoes are cooked & the mix has started to brown on the top. Serve immediately!
Uses from Broad Wing Farm Share: Tomatoes, Lion:> Melon,
You Pick:> Fresh Basil
Shopping List: Fresh Bunched Mint, White Balsamic Vinegar, 1 large shallot, small block of Feta Cheese, Sliced Almonds (optional), Fox:> cantaloupe, a small watermelon, or any small melon variety you like
All your tomato share | Remove Core (put in your freezer bag) & slice into bite sized wedgesMelon | Rind & seeds removed & discarded; melon cut into bite sized cubes1 Large Shallot | peeled & trimmed, thinly sliced lengthwise1/8-1/4 cup Fresh Mint Leaves | stems discarded, leaves thinly sliced with a sharp knife1/8-1/4 cup Fresh Basil Leaves | stems discarded, leaves thinly slicedFeta Cheese | broken into bite sized chunks, or cut into cubes, your preference1/3 cup Extra Virgin olive oil |3 tbsp white balsamic vinegar |Salt & Pepper to taste***optional ½ cup sliced Almonds | toasted & cooledDirections
Toss all ingredients (except the oil, vinegar, salt & pepper) in a large bowl or serving tray. I suggest using your hands to keep the tomato slices intact.
In a medium size bowl combine olive oil, vinegar, salt & pepper. Whisk, then drizzle over salad. Serve immediately!! This salad is fresh & delicious when it’s is 1st made. It takes black pepper very well, more than you would think. So if you like pepper, don’t be shy. Easy on the salt, as the feta will be salty too. If you wish to store the leftovers in the fridge, it will be good for a day or 2, just not as fresh tasting – helps to bring it to room temp before serving. I also like adding a sprinkle of baby arugula at the bottom of the bowl or plate your guest will be eating off of. It pops green & pretty & is so yummy.
One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things. This week, let’s look at edamame!
I had never eaten FRESH edamame until coming to PA being intrigued by the option on Annie’s restaurant ordering guide. I ordered a case for the Bistro I worked at, & was SO GLAD I did! It has become one of my FAVORITE Broad Wing Farm offerings!
Having edamame fresh is a new experience. The flavor is brighter & greener than your standard frozen option. The creamy, lovely beans are full of protein & a fun snack, no matter what your age is! I have been known to have Annie’s edamame for dinner…. the pile of empty pods a giant mound in front of me.
It’s fun to receive them on the stalk, & removing the pods can be a great project for the kids. It’s interesting to see how they grow, & it’s eye opening how much plant there is compared to the yield of the edible bean. It makes you appreciate the land required to produce enough for our insatiable appetite for the favored plant protein.
Edamame is easy to prepare, & I suggest cooking them all off at once.
Bring a heavily salted pot of water to a vigorous boil; the water should taste salty like the ocean. (if you have a pasta basket, use it for ease of removing the cooked pods) Add the edamame & allow to cook for 5 minutes. Carefully strain the pods & immediately immerse in a bowl of ice water. When they have cooled, they are ready to eat. Toss in a squeeze of fresh lemon juice & flake salt, or pour some drops of Low Sodium Soy Sauce, Liquid Aminos, or Tamari. Remove the beans by popping them out of the pods with your pinched fingers. Enjoy!
Uses from Broad Wing Farm Share(s): Edamame, Garlic, Cucumbers
Shopping List: Tahini (sesame paste), 2 lemons for juice, low sodium soy sauce or Tamari, 1 bunch flat leaf parsley
Special Equipment: Food processor, rubber spatula
Entire share of edamame | cooked, beans removed from pods1 small clove garlic | Trimmed, save bottom in your freezer bag¼ cup tahini paste | Low Sodium Soy Sauce | to taste, start with 1tbsp½ bunch parsley leaves | plucked from stems, put the stems in your freezer bagFresh squeezed lemon juice | to taste, start with juice of ½ lemonExtra Virgin Olive Oil |
Put all ingredients in a food processor & blend until smooth by pouring in a stream of olive oil in as you go. When ingredients have started to blend, scrape the sides of the food processor down with a rubber spatula & continue to process until very smooth. Allow to stand for about 5 minutes & taste. Adjust seasonings as needed. Serve along cut cucumber for dunking, the bright & fresh green on green will be devoured!!
Uses from Broad Wing Farm Share: Edamame, tomatoes, onions, cucumbers
Shopping List: Your favorite variety of mixed greens, short grain brown rice, 1 small summer squash, any variety
Special Note: I like short grain brown rice for its nutty flavor, & a texture that stands up to being mixed into a salad, but you can use any variety of brown rice that you prefer.
Entire share of edamame | cooked, beans removed from podsTomatoes | salad tomatoes, quarter or cut in half, slicer’s cut into a large dice, enough for 4 servings1 small onion | thinly sliced, enough for 4 servings1 small cucumber | sliced or seeds removed & diced1 small Summer squash| diced½ cup brown rice| prepared according to instructions – cool if you don’t want to eat hotMixed Greens | Cucumber Green Goddess Dressing | recipe from last week (or your favorite store-bought Tahini based dressing)*optional | cooked fish, or chicken
In four bowls (or 2 big bowls), layer the ingredients:
Mixed Greens, Brown Rice, Edamame Beans, Tomatoes, Onion Slices, Cucumber Slices, Summer Squash, & your chicken or fish. Drizzle with the salad dressing & enjoy!
This is one of my favorite ways to enjoy Summer crops! You get to taste each individual veggie so well.
Bourbon Pickled Shishitos
Uses from Broad Wing Farm Share: Shishito Peppers
Shopping List: white wine vinegar, bourbon, local honey, coriander seeds,** sea salt, yellow mustard seeds, bay leaves
Special Note: This is an adaptation of a recipe by Chef Edward Lee
**Ask your local Farmer for coriander seeds! This time of year, they will likely have them. If you get some, use the whole stem, flowers, everything, & eyeball the estimation of ‘2 tsp’.
1-pound Shishito Peppers | cut into rounds1 ¼ cup White Wine Vinegar | 1 cup Bourbon |½ cup Honey |2 tsp Coriander Seeds |1 tsp Sea Salt |1 tsp Yellow Mustard Seeds |2 Bay Leaves |
Combine all ingredients (except peppers) in a small pot & bring to a boil. Reduce heat & simmer for 5 minutes.
In a shallow container (or jar), put your pepper slices. Pour hot mixture over slices. Allow to cool & press peppers down with the back of a spoon so that they are all completely covered with liquid. Allow to sit in the fridge for 3 days before consuming! These are really good on sandwiches… Will hold for about 2 weeks.
Beer Battered Onion Rings
Uses from Broad Wing Farm Share: Onions
Shopping List: All Purpose Flour, Organic Corn Starch, Smoked Paprika, Old Bay seasoning, Dry Mustard, Baking Powder, Kosher Salt, Local Honey, Organic Canola Oil, Lager (style) Beer
Special Equipment: Heavy skillet or cast-iron pan for frying, thermometer
2-3 large onions | cut across into thick rounds, rings separated1 ¾ cups flour | ½ cup cornstarch |2 tsp smoked paprika |2 tsp Old Bay seasoning |1 tbsp dry mustard |1 tbsp baking powder |2 tsp honey |12 oz beer |Canola Oil |Kosher Salt |
In a small bowl whisk together honey & beer. In a large bowl, mix all dry ingredients & 1 tbsp kosher salt. Add beer mixture to flour mixture & whisk until smooth. Let sit for 10 minutes.
Pour canola oil into skillet, to a depth of 2”. Heat over medium high heat until thermometer reads 375 degrees without touching the bottom of the pan. Prepare a layer of paper towels or kitchen towels on a baking sheet or platter to rest the cooked onion rings on. Prepare a very small bowl of kosher salt.
Dip onion rings in batter, shaking off excess liquid before carefully placing into hot oil. ***It is best to work in batches to ensure oil stays hot***. When one side of the onion ring turns golden, carefully flip it with metal tongs or a fork. When both sides are golden, remove from oil & place on paper towels. Dust with kosher salt. Repeat process until all onion rings are cooked. Serve immediately!
Cucumber Basil Granita
Uses from Broad Wing Farm Share(s): Cucumbers, Lion:> Thai Basil
Shopping List: 4 limes for juice, Fox:> fresh bunched basil
Special Equipment: Blender
4 cups chopped cucumbers | peeled, seeds removed by cutting the cucumber lengthwise, & running a spoon down the center. Discard peels & seeds3 tbsp fresh lime juice | 1/3 cup sugar |Pinch of salt |1 cup basil leaves | discard stems
Put cucumbers, lime juice, & sugar in the blender & process until smooth. Add basil leaves & salt, blend again.
Put mixture into a loaf pan & into the freezer. Mix with a fork every hour.
Mix will take about 6 hours to completely freeze. Enjoy!