Tag: scuppernog grapes

  • 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 2022-Week 10

    This weeks CSA bundle includes the following-
    • Okra-Frog Song Organics
    • Shishito Peppers- Frog Song Organics
    • Cilantro- Clem’s Organic Garden
    • Golden Beets- Clem’s Organic Garden
    • Scuppernog Grapes- Watsonia Farms
    • Lacinato Kale-New Sprouts Organic Farm
    • Appalachian Gold Potatoes- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Tomatoes- New Sprouts Organic Farm

    Spaghetti Squash with Chiles, Lime, and Cilantro-Food52

    Ingredients
    • 1 spaghetti squash
    • 1 small red onion, finely diced
    • 1 hot chile, finely diced
    • 2 tbsp freshly squeezed lemon or lime juice, plus more to taste
    • 1 tsp kosher salt, plus more to taste
    • 3 tbsp melted coconut oil or olive oil
    • 1/2 cup of fresh cilantro, chopped

    Directions

    • 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.

    Lacinato Kale Caesar Salad-

    Ingredients
    • 1 small clove garlic
    • ¼ tsp coarse kosher salt, plus more to taste
    • 2 anchovies, chopped
    • ¼ cup plus 2 teaspoons extra-virgin olive oil, divided
    • ½  cup freshly grated Pecorino Romano cheese, divided
    • 2 tbsp freshly squeezed lemon juice
    • 1 ½ tsp Dijon mustard
    • Fresh Ground Pepper to taste
    • 2 bunches lacinato kale,13- 14 ounces (about 12 cups chopped)
    • 2 cups croutons (homemade if time permits!)
    Directions
    • 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.

    Roasted Golden Beets -Holy Cow Vegan

    Ingredients
    • 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
    Directions
    • 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.

    Burrata with grilled Scuppernog Grapes – adapted from Food52’s Ottolenghis burrata

    Ingredients
    • 12 ounces seedless scuppernog grapes
    • 2 tablespoons champagne or sherry vinegar
    • 3 tablespoons olive oil
    • 1 garlic clove, crushed
    • 1 1/2 teaspoons dark brown sugar
    • 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
    • Flaked sea salt and black pepper
    • 3 large balls of burrata or buffalo mozzarella
    • 6 small purple or green basil sprigs, to serve
    Directions
    • 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.