CSA Summer 2022-Week 10 - Frog Song Organics | Organic Farm

Preheat the oven to 375° F. Place squash in a buttered baking dish or sheet pan. Use a sharp knife to puncture the skin in several places—this will prevent it from exploding in the oven. Roast for 60 to 75 minutes or until lightly browned. Remove from the oven and let cool briefly.

Meanwhile, place the onion and chile in a small bowl and cover with 2 tablespoons of the lime or lemon juice. Season with a pinch of kosher salt.

When squash has cooled slightly, cut it in half. Scoop out the seeds and reserve for another use. Drag a fork across the flesh of the squash, pulling up the strands. Transfer to a large mixing bowl. You should have about 3 cups. Season with 1 teaspoon salt. Pour the macerated onion and chiles over top. Pour over 3 tablespoons melted coconut oil and all of the cilantro. Toss and taste. Add more salt, if necessary, and another tablespoon of lime or lemon or coconut oil to taste.

Peel and mince garlic clove. Sprinkle ¼ teaspoon salt over the garlic and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic paste into a food processor or blender. Add anchovies, ¼ cup oil, ¼ cup cheese, lemon juice, Dijon and pepper and puree until smooth and pale yellow, about 30 seconds.
Remove and discard thick ribs and stems of kale and tear or chop into bite-size pieces. Wash and spin dry in a salad spinner.
Place kale in a large bowl and drizzle with the remaining 2 teaspoons oil. Using clean hands massage until the leaves are softened and dark green, about 1 minute.
Pour the dressing and some of the remaining cheese over the kale and toss to coat.
Add croutons and cheese and toss to combine. Add additional salt and pepper to taste if desired. Divide among 4 plates to serve.

Note- This can be made vegan by subbing miso paste for anchovies and cheese.

3 medium golden beets peeled and cut into 1-inch chunks (red beets are a perfectly good substitution)
2 cloves garlic minced or crushed
1/2 tbsp rosemary finely chopped (if using dry, use 1 tsp)
Salt and black pepper to taste
1 tbsp extra virgin olive oil

Preheat the oven to 400 degrees F
Mix together the garlic, rosemary, olive oil and salt and pepper.
In a bowl, place the beets and toss them with the herb-olive-oil mixture.
Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.
Serve hot or cold.

Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.