This week, our members will receive the following produce from our farm, and our partner producers’ farms:
- Sweet Italian Basil, bunch
- Japanese Eggplant
- Malabar Spinach
- Collard Greens – NSOF
- Red Beets, loose – NSOF
- Sweet Red Onions
- Plum Tomatoes
- Butternut Squash – NSOF
- Florida Pears
Roasted Beet and Winter Squash – NY Times Cooking
- 2 pounds kabocha or butternut squash
- 1 bunch beets
- 2 tablespoons red wine or sherry vinegar
- 1 teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 1 small garlic clove, minced or put through a press
- 4 tablespoons extra virgin olive oil
- 2 tablespoons walnut oil
- 3 tablespoons chopped walnuts (about 1 1/2 ounces)
- 2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Malabar Spinach Chutney – Healthy Indian
- 3 Cups Malabar Spinach – Washed, rinsed, chopped
- 5 Chili Peppers Dry Red Chili – Medium length
- 1 Cup Onion – Fine Cut
- 2 Cloves Garlic – Medium size
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Fenugreek Seeds
- 1 Teaspoon Tamarind – or to taste
- 1 Teaspoon Sea Salt – or to taste
- Cut spinach, onions and garlic and set them aside in separate piles.
- Sauté spinach in a half teaspoon of oil for about 3 to 5 minutes and set aside in a bowl.
- Sauté seasoning ingredients (red chili pepper, mustard seeds, fenugreek seeds) and set aside to cool.
- Gather sautéed seasoning ingredients, tamarind, salt and turmeric in a plate.
- Blend to coarse powder.
- Add sautéed spinach to the powder and blend one more time to ensure they are mixed well.
- Sauté onions and garlic in one teaspoon of oil till golden brown.
- Mix with the blended ingredients and transfer to serving dish.
Stir-fry Eggplant and Basil – Food 52
- 3 eggplant (the long, skinny type)
- 1 1/2 cups basil leaves
- 2 green onions or scallions, minced
- 2 cloves of garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 pinch red pepper flakes
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon water
- Wash and cut eggplants into 1/3 ” thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
- Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
- Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
- Add basil leaves, stir and immediately turn off the stove.