2014 DARLIN REDS CSA

Newsletter #16 - September 17 & 18, 2014

In your share
Tomatoes
Delicata Winter Squash
Summer Squash
Potatoes
Sweet Potatoes
Kale or Chard Bunch
Braising Greens Mix
Radish bunch...Eat their
greens! so good! so perfect! cook em
up!
Onions

-- Sorry no picture this week!

Week 16- harvesting pumpkins * sweet potato digging * light frost * hoop house work * winter squash pie
making
Hi Friends,
Were sitting pretty week 16! The share might be our favorite, although we say that every week ;) This one is
good! A nice mix of fall, summer and spring produce. Weve been working this week to dig our big sweet potato
patch and get them curing, as well as harvesting more winter squash and pie pumpkins. Harvesting all those
pumpkins never gets old for us, its like being a kid again- but instead of picking just one perfect pumpkin you
get them alllllll! mwah ha ha!
Speaking of pie pumpkins, and pumpkin pies I have to pass along a little recipe for winter squash pie! I halved
and baked (in an inch of water, covered) a bunch of winter squash (delicata, carnival), mostly the ugly looking
ones that were seconds. They sat in my fridge for a week before I could get to making something. After all the
pumpkin harvesting I was craving pumpkin pie, so I used the assorted cooked winter squash as my pumpkin.
Super good! You could use sweet potatoes too!
The greens mix is bigger this week-lightly steaming it or sauteing is how we like to use greens when they get
that big.
Summer kind-of-officially-over round here. There was a light frost last Friday that damaged the leaves of our
summer stuff- they will still produce it just wont be as prolific as before. As they say.winter is coming :)
See Ya next week!

One more thing.Delicata squash has a really thin skin, once you cook it, it is normal to eat the peel as well!
Margaret and Erin

Roasted Red Onions and Delicata Squash

Ingredients

1 tablespoon unsalted butter, melted

1 tablespoon chopped fresh thyme

1 tablespoon honey

2 teaspoons olive oil

3 garlic cloves, sliced

2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices

1 (1-pound) red onion, cut into 12 wedges

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. 1. Place a baking sheet in oven. Preheat oven to 475 (leave pan in oven).
2. 2. Combine first 5 ingre-dients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat.
Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan
from oven; coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 475 for 20
minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper,
and chopped parsley.

Cheesy Leek & Delicata Squash Tart

Ingredients:
1 sheet frozen puff pastry (I used the Dufour brand), thawed according to directions on the package
(though thawed, it should still be quite cold)
a few tablespoons flour, for rolling out puff pastry
4 ounces cream cheese, softened to room temperature
4 ounces plain Greek yogurt
1 large egg
3/4 teaspoons herbs de provence
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh lemon zest
1/4 teaspoon nutmeg

1 large leek (white and light green parts only), sliced into 1/4-inch thick rounds (make sure to rinse leek
rounds of any dirt or grit after slicing)
2 small or 1 1/2 large Delicata squash, sliced into 1/4-inch thick rings (seeds and pulpy insides
removed)
1/4 cup shredded Parmesan cheese
1/2 cup goat cheese crumbles
Directions:
Heat oven to 375 degrees F. Line an 18 x 13 rimmed baking sheet (also called a jelly roll pan) with parchment
paper.
Sprinkle a work surface with flour, and gently unfold the puff pastry onto the surface. Dust the dough with more
flour, and gently roll it out, using a rolling pin, into a large rectangle, so it fits snugly in the prepared pan. We
want to make sure that, even though its no longer frozen, the puff pastry is still very cold if it gets warm, just
place it in the fridge or freezer and let it chill until firm. Gently transfer the rolled dough from the work surface
to the parchment-lined baking sheet, and place the whole thing in the refrigerator to chill while you prepare the
rest of the tart pieces.
In a large- or medium-sized bowl, beat together the cream cheese and the Greek yogurt (I used an electric
mixer) until silky. Add the egg and continue to beat until smooth and incorporated. Stir in the herbs de
provence, salt, pepper, lemon zest and nutmeg. Set this mixture aside.
Once chilled, remove puff pastry from the fridge and use a sharp knife to score a 1-inch border around the
outer egde of the dough (dont cut all the way through, just about halfway). Spread the cream cheese/yogurt
mixture on top of the dough, inside the scored border. Sprinkle half of the sliced leeks over the creamy
mixture, then arrange the squash slices on top of the leeks. Top squash with the remaining leeks, Parmesan
and goat cheese, and sprinkle a pinch more salt and pepper on top of it all.
Bake the tart 35-45 minutes, until leeks and squash have browned and the crust is deeply golden. Allow the
tart to cool slightly before slicing into squares and serving warm.
Makes one large (18 x 13 inch) tart.

Radish Greens with Potatoes

Ingredients:
A bunch of radish greens (chopped roughly)
Handful of coriander (chopped roughly)
1 tbsp of canola oil
Half an onion diced finely
2 garlic cloves
2cm ginger
2 medium potatoes
Tsp of cumin seeds
Tsp of turmeric
1/2 tsp of chilli powder (use a full tsp for more heat)
Tsp of garam masala
Salt to taste
Sprinkling of sesame seeds (to garnish)

Method
1. Wash, drain and dry the radish greens and coriander.
2. Heat the oil in a heavy-bottomed pan, and fry the cumin seeds for 20 seconds before adding the onions.
3. When onions have browned slightly, add and fry the garlic and ginger for a few minutes.
4. Next add the turmeric, chilli powder,and salt. Stir and cook the spices for a couple of minutes.
5. Now add the radish greens first and fry. After 5 minutes of cooking, throw in the coriander along with the potatoes.
Salt to taste and stir well to combine all the ingredients. Continue cooking on a low heat for ten minutes.
6. Remove from the stove and sprinkle sesame seeds on top to garnish.