CSA Week #20

Well, it’s that time already.  We’ve made it to the last box of the season.  Our members have shared in 20 weeks of delicious produce and we thank you so much for supporting Horton Road Organics.

Next week, we will be delivering pre-ordered storage crops to the drop spots.  Feel free to return any empty boxes that you have within the next week.  And, if you have any questions or updates for us, let us know.

From all of us at Horton Road, thank you for a great 2018 season!

What’s in Box #20?

Spinach: Cold nights make sweet greens.  The spinach is looking big and beautiful. This should keep well in the fridge for a week or more – keep it in a plastic bag or other covered container, out of pooling water.

Gypsy Peppers:  They are still nice and sweet. You can eat them raw or roast them to use in your favorite hot dishes. Yummy when sauteed.

Leeks:  Megaton variety.  The white part can be used in most ways that you would use an onion.  Green stems can be used to make stock.

Shallots: Ambition variety.  These are excellent keepers and will last for many months.  These have been cured, so they don’t need to go in the fridge.  Store them in a dry and dark place.

Sweet Onions: Candy variety.  These are cured and will last for a while, but are not meant for long-term storage.

Delicata Squash: This squash is so sweet! A great complement to many fall dishes. No need to peel before cooking. The skin is edible and will soften when cooking.

Radishes: We are nearing the end of our radishes.  These red roots are large but still crunchy with a great flavor.  Add a dab of butter and a sprinkle of salt and just eat them raw.

Beets: Red Ace variety.  These roots are nice and sweet even when they are big.  Roasting them will bring out their sugars even more.  These beets are also excellent keepers and will last months in the fridge (keep in a plastic bag with some moisture).

Recipes:

Shallot White Wine Vinaigrette

https://www.foodnetwork.com/recipes/food-network-kitchen/shallot-vinaigrette-recipe-2011452

This simple vinaigrette is perfect for the late season when shallots are available.  It’s lightness allows the taste and crispness of the salad greens to still emerge.  ~ Derek

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Leek & Lemon Thyme Soup w/ Asparagus

4 servings
Source: The Herbal Kitchen (Jerry Traunfeld)

This soup has a great flavor and a creamy consistent texture. The last time I made this soup I paired it with freshly baked (gluten-free) focaccia bread. –Reiden

Ingredients:
2 cups thinly sliced leeks, white and light parts only (1 large or 2 small)
2 T butter
4 cups chicken broth
1.5 T white rice
1.5 lb. Asparagus (thin stalks preferable)
2 T lemon thyme leaves
Kosher salt & pepper
Creme fraiche (optional)

Begin the soup in a medium saucepan by cooking the leeks in the butter over medium heat, stirring from time to time until they soften but don’t color. Add the broth and the rice. Cover and simmer over low heat until the rice is very soft, about 15 minutes.

While the soup I simmering, cut off and discard the tough inch or tow at the bottoms of the asparagus stalks. Slice the spears thinly – no wider than ½ inch – so that they cook quickly. When the rice is soft, stir the sliced asparagus into the soup and cook it at a low boil for 4 to 5 minutes. The asparagus should be tender but bright green. Stir in the lemon thyme.

Puree the hot soup in 2 batches in a blender until very smooth. Be very careful when doing this: Fill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously. Once the soup is blending, let the motor run for about 30 seconds or until it’s completely smooth and uniformly colored.

Return the soup to the pan and reheat it (or refrigerate and reheat it later). Taste and season with salt and pepper. Optional: top with fraiche. 2 T tarragon or ½ cup dill can also be used in place of the lemon thyme.

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Stuffed Delicata Squash
Stuffed squash is another go-to dish for me and can be tweaked to accommodate any taste or palette. The only thing to remember is you want your filling to be fully cooked before you stuff it in your squash. Another fun thing about Delicata squash is when cooked the skin is tender enough to eat so the squash itself requires very little prep. Whip up your favorite filling, or give mine a try, bake and enjoy! ~ Laura

2 large delicata squash with ends cut off
2 cups cooked couscous
8 oz of tempeh, crumbled
4 oz goat cheese
½ cup pepitas
2 garlic cloves, minced
½ an onion minced
1 can tomatoes
1 cup spinach or green of your choice, chopped finely
1 Tablespoon Olive oil

1. While couscous is warm stir in goat cheese until well combined
2. Cut squash lengthwise and scrape out seeds, set aside
3. Heat olive oil in skillet over medium heat
4. Add Garlic and onion, cook until soft
5. Add tempeh and tomato, stir and cook until simmering
6. Add spinach, cook for 5 min
7. Remove from heat, stir in couscous
8. Preheat oven to 400 degrees
9. Spoon tempeh mixture into each squash half
10. Bake stuffed squash for 20-30 min or until squash is tender and mixture is browned
11. Top with pepitas, serve

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