This week’s share includes:
Scuppernong Grapes (WAT)
Butternut Squash (WAT)
Slicer Tomatoes (NSOF)
We aren’t the only ones inspired by this gorgeous fall weather. Our customer Sooz Main shared her recipe for pumpkin stew that will warm your body and soul. If you have an extra pumpkin from a previous week, it’s time to use it! Or, grab the butternut squash tucked inside this week’s box and substitute. What makes this recipe even more awesome is that it includes a homemade Berbere spice blend. If you love Ethiopian food, this distinctive flavor will be familiar. It’s versatile and gives depth to everything. Put a few shakes on roasted veggies, in sauces and soups, or lather it on a rub for grilled meats.
Parsnips also make an appearance this week! Parsnips kinda look like funny white carrots. Of course, you could eat them raw, but cooking brings out their sweetness and woody texture. Prep them like carrots. Peel if desired. Cut off the narrow end first, then quarter the wide end lengthwise. Cut out and remove the fibrous core, if needed (sometimes the core isn’t very hard so this step is unnecessary). What happens when you eat parsnips? You nourish your body with loads of fiber, vitamin C, folate, and manganese. A note: Parsnips will discolor if cut and stored over an hour or two. To minimize browning of cut parsnips, refrigerate in water with a squeeze of lemon juice.
Ethiopian Pumpkin (or Squash) & Lentil Stew
Thank you to our customer Sooz Main for sharing this hearty recipe with us!
- 1 onion, chopped
- 1” fresh ginger, peeled & minced
- 1” fresh turmeric, peeled & minced
- 3 garlic cloves, peeled & minced
- 1-2 T berbere (see below)
- 1 bay leaf
- 3 T tomato paste
- 1 cup French green lentils, soaked for a day & drained
- 1-2 t pink Himalayan salt
- 1½ t fresh oregano, chopped (or ½ t dried)
- 1½ t fresh rosemary, chopped (or ½ t dried)
- ½ t dried thyme (or 1½ t fresh, chopped)
- 1 small pumpkin or butternut squash (about 2 pounds) peeled & cut in ½” dice (about 7-8 cups)*
- 3-4 cups broth
Cook onion in a large, covered nonstick pot over medium heat until browned and soft.
Add garlic, turmeric, and ginger — cook until fragrant, stirring and adding water if needed to prevent sticking. Add berbere and bay leaf, stirring to combine. Add a bit more water if needed and cook for a minute or two. Add tomato paste, stir to combine and cook for a few minutes.
Next add lentils, salt and herbs. Stir to combine. Add pumpkin and stir well. Pour in broth to just cover everything and bring to a boil.
Cover, reduce heat and simmer for 30 min. Cook another 5-10 min with the lid off to thicken up, if desired.
Remove bay leaf. Serve with fresh squeezed lemon & fresh herbs to garnish. Pair with a leafy green salad for a perfectly balanced meal.
*You could substitute any winter squash you like for the pumpkin. Kabocha, red kuri, buttercup, hubbard, or butternut would all be great. I used seminole pumpkin from Frog Song Organics my local organic farm. It’s outstanding.
For a different consistency, chop some of the pumpkin smaller so it cooks faster & falls apart, thickening the stew.
Berbere Spice Blend:
- 2 T paprika
- 1 T smoked paprika
- ½ T cayenne
- 1 t coriander
- 1 t cumin
- 1 t fenugreek
- ½ t black pepper
- ½ t cardamom
- ½ t nutmeg
- ½ t ginger
- ½ t cinnamon
- ½ t turmeric
- ½ t garlic
- ½ t onion
- ¼ t cloves
- ¼ t allspice
Use powdered spices. Mix well. Fits in a 4oz jar.
Butternut Squash Curry
- 2 red onions, minced
- 1/4 cup ghee or unsalted butter
- 4 cloves garlic, chopped
- 1 tablespoon berbere spice mix
- 1/4 teaspoon cardamom (optional)
- 1/4 teaspoon fenugreek (optional)
- 2 pounds butternut squash, peeled, seeded and cut into chunks
- 2 cups chicken or vegetable stock
- Salt to taste
Add the onions to a large, heavy pot and turn the heat to medium-high. As they heat up, keep an eye on the onions, stirring them frequently so they don’t stick. You want to sweat them without oil at this point. When they’ve lost some moisture and are wilting, now add the butter and start sautéing them. Cook over medium heat for about 5 minutes, stirring often.
Add all the remaining ingredients except the stock, mix well and cook for about 5 minutes, again stirring often. Pour in the stock, bring it to a simmer and add salt to taste. Simmer, uncovered, until the squash is tender.
Parsnip-Onion Tarte Tatin
- 2 tablespoons olive oil
- 1 large yellow onion, cut into ¼-inch rounds and separated into rings
- 3 sprigs thyme
- ½ teaspoon sugar
- Salt and pepper
- 3 medium parsnips, peeled and cut into ⅛-inch rounds
- All-purpose flour, for work surface
- 1 sheet frozen puff pastry, thawed
- Preheat oven to 400 degrees. In a 10-inch ovenproof skillet, heat oil over medium-high. Add onion, thyme, and sugar and cook until onion is softened, about 8 minutes; season with salt and pepper. Reduce heat to medium and spread onions evenly in pan. Add parsnips in an even layer, cover, and cook until almost tender, 8 minutes.
- On a lightly floured work surface, trim pastry into a 10-inch round. Top parsnips with pastry. Bake until pastry is puffed and golden, 20 minutes. Let cool on a wire rack, 10 minutes, then invert.