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CSA Box 19

Posted 10/1/2014 9:01am by Christy and Chris Kantlehner.

Hello CSA Members!

this Week in your box you found:

2 Delicata winter squash. Slice them vertically, scoop out the seeds, and place cut side down on a baking sheet to roast in the oven. Create some sort of lovely stuffing if you want to make them the main course. Pinterest is full of ideas (mostly for Acorn but delicata works the same), so are all sorts of blogs and websites. Seems like a quinoa kale stuffing is popular. Fresh herbs, sauteed onions and fennel, toasted nuts, crumbled cheese, dried fruits, honey or maple syrup can jazz up a stuffing that sounds too healthy to be tasty. Delicata could also be cored and sliced into rings. You could peel it, dice it, and roast the cubes. Any vegetable can be cut into french fry shapes and roasted for veggie "fries." Check out this Thai soup in which you can just take out the seeds and dice the squash, even with the skin on if you'd like. It uses the cilantro, too.

Green Kohlrabi. Here is a nice crunchy snack: cut off the peel of the kohlrabi and make into veggie sticks. If you aren't a fan of raw kohlrabi, try roasting - the result is more like a turnip. 

Fennel. Here is a Roasted Chicken and Fennel Recipe. If you don't think you have enough fennel try making up the difference with onions. 

Red Russian Kale. This is the tender sagey green kale with purple stems. The easiest thing to do is sautee in olive oil with slices of garlic and a pinch of salt, adding the chopped stems first, and the coarsely chopped greens (stripped off the stems) after the stems are starting to get tender. The product can be a side dish on its own, a crostini topping, part of a pasta dish or warm potato salad with bacon. I've made a meal of creamy polenta, kale, and an egg. If you have been wanting to try a kale salad recipe, this is a good variety to choose because it is already such a tender leaf. Chop it first and then massage with salt and some sort of fat - olive oil or smashed avocado. Add some other grated veggies or even shredded coconut, some vinegar and voila. Browse the internet for different ideas. Here is a basic recipe for a tuscan kale salad.

Escarole. Not lettuce! This is a bitter green that can be used in a salad mix, but is often cooked to mild out the bitterness. Escarole and white beans is a very fast meal to prepare. Just have on hand some parmesan, chicken stock and a can of cannellini beans. Pick up some Iggys bread at the farmstand and your meal is complete. Here is Giada's recipe for Escarole and Bean Soup. What a perfect drizzly fall day for a warm soup.

Bok Choy A sautee of this fresh and mild Asian green is so wonderful with just a touch of stock to bring it a little richness. I guess that makes it a braise. Here is Martha Stewart's how-to. This is the full size bok choy so chop accordingly.

2 Heads of Lettuce. Butterhead and Freckles. Butter Lettuce makes great wraps if you want to do some sort of chicken satay wrap. Alton Brown was just making tuna ventresca (really excellent quality canned tuna packed in olive oil) on butter lettuce with diced hard boiled egg, capers, diced bell pepper, finely chopped shallots, sea salt, and the reserved olive oil the tuna was packed in to finish. He prepared them on a platter, laying out the big butter lettuce leaves first and building from there. It was a very beautiful presentation. The Freckles lettuce is such a delicious variety. Try eating it Italian style - with nothing but a pinch of salt and drizzle of good olive oil. Also great in a salad, sandwich, or burger.

2 lb of yellow onions

2 lb of Adirondack Blue potatoes. I find the blue potatoes are nice and starchy and therefore do great sliced into thick chips and roasted on a baking sheet, tossed with salt, pepper, high heat oil (like OG canola, sunflower, safflower, etc), and any other seasonings you'd like - rosemary and thyme are good.  Roast at 400-425, for approximately 20 minutes, turning after 10 or 12 minutes to make sure both sides brown nicely. As mentioned earlier, any veggie can be cut into french fry shapes and roasted. I do not particularly recommend making blue mashed potatoes.

1 head of garlic

1 bunch of cilantro. Don't underestimate the versatility of this herb. It is great with curries, diced white onions and lime on a taco of any kind, to enhance a store bought jar of salsa, to elevate a tuna salad, or experience cooked in the Thai pumpkin soup described in the Delicata squash blurb above.