Tag: butternut squash

  • CSA 2023 Fall Week 2

    This week’s share includes:

    Nonconformer Cucumbers

    Scuppernong Grapes (WAT)

    Parsnips (COG)

    Shishito Peppers

    Fuyu Persimmons

    Spring Mix

    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!

    Ingredients:

    • 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

    Instructions:

    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

    Ingredients:

    • 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

    Instructions:

    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

    Ingredients:

    • 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

    Instructions:

    • 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.

     

  • CSA Summer 2023 Week 7

    Frog Song Organics
    Japanese Eggplant
    Pineapple Pears
    Sweet Potato Greens
    Ripe Jalapeno Peppers
    Clem’s Organic Gardens
    Carrots
    High Springs Orchard
    Mint
    OSO Sweet Farms
    Sweet Vidalia Onions
    TendWell Farm
    Butternut Squash
    New Sprout Organic Farms
    Grape Tomatoes
    Watsonia Organic Farm
    Zucchini

    The mint in this week’s share follows recent deliveries of powerful medicinal herbs like Tulsi basil and Moringa. Of course these fresh herbs are a delicious, healthy addition to any meal, but they can also be dried for teas or made into tinctures. The process to make tinctures is a cinch! All you need is a jar, high-proof alcohol, and the herbs of your choice. Fill the jar with the herbs, add alcohol, and voilà!  Just make sure the herbs are completely submerged in the alcohol and that the lid is tight.

    Next, wait. Let it steep for two to four weeks. This is when the magic happens. The alcohol will extract the active compounds from the herbs and create a concentrated tincture. When it’s time, strain the herbs out of the tincture using a cheesecloth or a fine strainer.

    Storage is important! Tinctures should be stored in airtight, dark glass bottles in a cool, dark place. It’s also important to label the bottles with the ingredients and date to keep track of their freshness. Done correctly, your tinctures can last for years! We share a recipe for a mint tincture below (you can also use chocolate mint!), along with some yummy ways to use it. Herbal extracts aren’t just medicinal – they’re often delicious as well!

    Mint Extract

    Lightly break up the leaves of one bunch mint to release the natural oils. Place the leaves in a pint jar (full but not packed down). The leaves should have room to swish around and be completely covered by the liquid.

    Many recommend using 80 proof vodka to make extracts; since vodka has little to no taste of its own, it allows the extract to fully be flavored by the plant material. Pour the vodka over the leaves, covering completely. Close the jar tightly, store away from natural light, like the back of a shelf or the back of a cupboard.

    Every day or so, take the jar out and shake it up gently to distribute the leaves. Place it back in the dark. Repeat and store for 2-4 months.

    What to do with your mint extract?

    • Use a drop or two in your coffee, tea or hot cocoa
    • It is delicious in ice cream! Add a tablespoon to flavor homemade batch of ice cream.
    • Use in baked goods along with vanilla extract

    Recipes

    Butternut Squash and Kale Stir Fry

    Ingredients:

    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 butternut squash, peeled, seeded and diced.
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon chile powder (more to taste)
    • Freshly ground black pepper
    • 1 bunch kale, leaves torn, stalks discarded

    Instructions:

    • Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
    • In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss with tongs and cook for 3 to 4 minutes. Add in the cooked squash and gently toss together.

    Grilled Japanese Eggplant – shared by CookingWithJacque.Com

    Ingredients:

    • ¼ cup Ponzu or soy sauce*
    • ¼ cup rice wine vinegar or other favorite vinegar
    • ½ cup olive oil
    • 1 tablespoon brown sugar

    Slice eggplant very thin lengthwise. Marinate in soy sauce mixture for at least 10 minutes. Lift from marinade and place on preheated grill. Grill for about 2 minutes on each side. Serve with Couscous or rice pilaf and feta cheese.

    *Ponzu is a citrus flavored soy like sauce that adds a complex flavor to this marinade. Soy sauce is a good substitute. Both products are a fermented produce that contains probiotics. Produce such as Japanese eggplant is a prebiotic that works with the probiotics to maintain gut health.

  • Summer 1 CSA – Week 5

    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
    • Florida pears are fine textured inside, and will be juicier when ripe
    • If you leave your pears on the counter for a few days, they will ripen and turn lighter, a yellowish green

    Roasted Beet and Winter Squash – NY Times Cooking

    Ingredients
    • 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
    Instructions
    1. 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
    2. 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
    3. 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
    4. 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

    Ingredients
    • 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
    Instructions
    1. Cut spinach, onions and garlic and set them aside in separate piles.
    2. Sauté spinach in a half teaspoon of oil for about 3 to 5 minutes and set aside in a bowl.
    3. Sauté seasoning ingredients (red chili pepper, mustard seeds, fenugreek seeds) and set aside to cool.
    4. Gather sautéed seasoning ingredients, tamarind, salt and turmeric in a plate.
    5. Blend to coarse powder.
    6. Add sautéed spinach to the powder and blend one more time to ensure they are mixed well.
    7. Sauté onions and garlic in one teaspoon of oil till golden brown.
    8. Mix with the blended ingredients and transfer to serving dish.

    Stir-fry Eggplant and Basil – Food 52

    Ingredients
    • 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
    Instructions
    1. 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.
    2. Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
    3. Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
    4. Add basil leaves, stir and immediately turn off the stove.

  • Sweet Potato Butternut Squash Casserole

    Who doesn’t love sweet potato casserole? It’s the perfect addition to any Thanksgiving dinner. I love eating foods that are both sweet and savory, this dish definitely provides the perfect balance to all the savory thanksgiving favorites. I made my version with a little twist to TRY to make it a little healthier. Hope you guys enjoy!

    Ingredients:
    2 cups sweet potato, cut in large chunks (unpeeled)
    2 cups butternut squash, cut in large chunks (unpeeled)
    1/3 cup cane sugar
    2 eggs
    1/2 tsp salt
    7 tbsp butter, softened
    1/2 cup milk (alternative: coconut milk)
    1/2 tsp vanilla extract
    1/3 cup brown sugar
    1/3 cup all purpose flour
    1/2 chopped pecans
    2 cups mini marshmallows

    1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes and butternut squash in steamer, add water to pot and bring to a boil.
    2. Reduce to medium high heat and cook until tender. Use a spoon to scoop out the sweet potato and butternut squash from peel
    3. In a large bowl, mix together the sweet potato, butternut squash, cane sugar, eggs, salt, 4 tablespoons butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
    4. In medium bowl, mix the brown sugar and flour. Cut in the remaining 3 tablespoons of butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato/butternut squash mixture.
    5. Bake in the preheated oven for 30 minutes
    6. Remove from oven and top with marshmallows and bake for another 10 minutes until top is lightly brown.
    7. Enjoy!!!!!

  • Rainbow Fried Rice with Chicken and Bacon

    Most Asian countries have their own version of fried rice. This fried rice recipe follows the Korean cooking style.  What’s even better, it incorporates the abundant Frog Song Organic produce, along with a few others ingredients I happen to have on hand.

    I love all the colors and flavors from all the different types of vegetables and herbs. The butternut squash and the Murasaki sweet potato provide hints of sweetness that compliment the saltiness of the bacon.

    This fried rice recipe is a great way to clean out the fridge and make something absolutely delicious for the entire family. It’s also a great way to get vegetables into the kiddos. Each spoonful is like a party in your mouth!

    Made too much? I’ve been told I cook with a heavy hand but don’t fret! No more stocking the freezer with store bought frozen meals. This homecooked dish can absolutely be frozen. After a long and busy day, the last thing you want to do is cook. Take out your frozen rainbow fried rice and heat it up on the stove top or in the microwave and it’s ready in minutes!

    Enjoy friends!

    Ingredients:
    1 cup of chicken breast
    4 strips of bacon
    1 small onion
    3 small carrots
    1 medium potato*
    1 medium Murasaki sweet potato*
    ½ cup of finely diced butternut squash*
    1 cup frozen green beans*
    (previously blanched and frozen frog song green beans when they were in season)
    3 sweet habaneros*
    1 green pepper*
    3 tablespoons basil* (any type of basil will do, in this version I used italian basil)
    1 leaf of green cabbage
    1 cup frozen corn
    ¼ cup blanched moringa
    2 eggs
    5 cups cooked rice
    1 scallion
    sesame seeds for garnish
    ¼ cup of sesame oil
    2 tbs olive oil
    ¼ tsp garlic powder
    ¼ tsp onion powder
    Salt and Pepper
    *vegetables from our farm

    Feeds 4-5 people

    Instructions:

    1. Cook rice per instructions on package. Any type of rice will work well with this recipe.
    2. Finely dice chicken and toss with ¼ tsp of garlic powder, onion powder, salt and pepper.
    3. Finely dice bacon and put in separate bowl
    4. While prepping the other ingredients, place meats back into fridge
    5. Finely dice potato, sweet potato, butternut squash, onion, carrots, cabbage, green pepper, and sweet habanero and place in one bowl together
    6. Finely chop Italian basil and place in one bowl with corn, green beans and blanched moringa
    7. Thinly slice one scallion and set aside until ready to garnish
    8. Heat small pan at medium heat and add 1 tbs olive oil. Once the oil is well coated on the pan, add chicken. Cook until you see no more pink in the chicken and set aside. It’s okay if it’s not fully cooked because it will continue to cook once we incorporate it later in the cooking process
    9. Heat a large, wide, and deep saucepan on medium heat and add bacon cook until bacon is nice and crispy but not burnt. If the bacon starts to burn lower the heat.
    10. In the same pan, add all the diced vegetables and mix well with the bacon fat and let vegetables cook on medium heat for about 6-8 minutes
    11. Add chicken, corn, green beans, basil, and moringa and mix well.
    12. Create a cleared circle in the middle of the pan, add a 1 TBS of olive oil and then add two eggs and scramble in pan.
    13. Once eggs are cooked add cooked rice and mix well
    14. Add sesame oil and mix well and then cover and cook on medium-low heat for 5 minutes or longer. The longer you leave it in the pan with the same oil, the crunchier rice will be at the bottom and this is MY FAVORITE part of the dish. Be careful not to burn the rice.
    15. Transfer to bowl and garnish with scallions and sesame seed and enjoy!

    Check out more recipes on my Instagram @jinnieseats