CSA 2022- Fall Week 2

This week, in your CSA, you will find-

From Frog Song Organics-

• Okra
• Heirloom Persimmons (Remember to let ripen and only then eat them!)
• Sweet Potato Fingerling Yams
• Tokyo Turnips

From our Partner Farms-

• Chestnuts- High Springs Orchard
• Red Butter Lettuce- Organic Aqua Fresh
• Butterkin Squash- Clem’s Organic Garden
• Grape Tomatoes- New Sprout Organic Farm
• Zucchini- Watsonia Farms

Butterkin- “what in the world is that?” you may ask. As its name suggests, it is a hybrid between a pumpkin and butternut squash and it is the best of both. Its flesh is vibrant, sweet and smooth. Roast, puree, or even dice and sauté as you would most squash.

Cane- Rosemary Roasted Vegetables- adapted loosely from Sean Sherman’s The Indigenous Chef

Ingredients

• 1 butterkin squash, peeled, seeded and cut into 1/2 inch chunks
• 3-4 sweet potato fingerlings, cut into 1/2 inch chunks
• 1/2 bunch of turnips, greens removed, cut into quarters
• 2 TBS of oil of choice for roasting
• 2 TBS of chopped rosemary
• 2 TBS of Frog Song’s Cane Syrup (you can sub maple syrup or honey if you wish)
• 2 TBS Apple Cider Vinegar
• 1 tsp of whole grain mustard

Directions

• Preheat oven to 425 F. Toss the vegetables with oil to coat generously. Spread the vegetables on a baking sheet, and sprinkle with salt and the fresh rosemary. Roast, shaking the pan often, until the vegetables are tender around 35 minutes (give or take. You want a golden brown hue.)
• In a small bowl, mix together can syrup, vinegar, and mustard, and brush over the roasted vegetables Return to the oven and roast another 7-10 minutes to glaze. Remove and serve warm.

How to Prepare Chestnuts

Market goers have seen chestnuts for the past couple of weeks, and people are often curious what to do with them-besides roasting them over an open fire or course. Make sure to pierce the nut with a knife before roasting or they can explode. One simple way is to boil them.

• Fill and pot with water.
• Rinse and dry the chestnuts and then score and “x” in the middle of the nut with a knife.
• Place the chestnuts in the water and bring to a boil.
• Bring to a simmer and cook for about 30 minutes.
• Turn off the heat and let cool in water.
• When cool, peel the outer shell and then the inner skin.
• Enjoy with salt and your favorite fresh herbs as a snack or use in recipes.
• Chestnuts should be refrigerated both before and after cooking. You can also freeze cooked chestnuts to use in your Thanksgiving stuffing.

Roast Butterkin Soup with Chestnuts- adapted from Proper Foodie

INGREDIENTS

• 2 tablespoon oil
• 1 Butterkin
• 2 onions peeled and diced
• Approx. 1 cup cooked de-shelled chestnuts
• 1 tsp oregano
• 1 tsp sage
• 3 1/2 cups of chicken or vegetable stock
• Salt and pepper
• 1 cup of heavy cream
• Chopped parsley to serve

Directions

• Pre heat the oven to 400°F. Use a large knife to halve the butterkin, then scoop out and discard the seeds . Place the butterkin halves on a baking tray and rub the flesh with 1 tablespoon oil
• Place the butterkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
• Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
• When the butterkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the butterkin flesh and add to the onions along with chopped roasted chestnuts.
• Next add the sage, oregano, and salt and pepper.
• Add around of boiled 3 cups of boiled broth to the pan then stir together well.
• Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
• Stir in the cream then serve with extra cream, pumpkin seeds and/or a sprinkle of parsley.

Garlic, Zucchini and Chestnut sauté

Ingredients

• 2 Zucchini, cut in half the long way and cut into ‘half-moons”
• 1/2 Cup of cooked chestnuts
• 2 cloves of garlic, minced
• 1 Tbs of unsalted butter
• 1 Tbs of Oil
• Sea salt and pepper to taste

Directions

• Heat oil over medium heat. Add butter until melted.
• Saute garlic until fragrant.
• Add zuchinni and saute until slightly tender- al dente.
• Add chestnuts and cook until hot. Stir to make sure mixture is coated and garlic is distributed evenly.
• Salt and pepper to taste. Enjoy as a great side dish or healthy snack!