A black futzu (gray skin), red kuri (round red skin), OR buttercup (green skin) winter squash
Mesclun Salad Mix (Arugula, mizuna, mustard and other peppery salad greens)
White Icicle Radishes
White Satin Carrots
Only two more boxes after tonight! With the weather so warm it still doesn’t feel quite like fall, but it will be interesting when it really gets cold this weekend. With the exception of the sweet peppers, it really is a fall box! Next week you will get more salad mix, and well as some beautiful heads of lettuce! Us farmers are really looking forward to the weather cooling off.
As I said last week, with the weather cooling down it is a great time to start to use your ovens again. Roasting fall vegetables brings out so much flavor and sweetness. These hard skinned Squash will not go bad for a long time, so don’t fret if you don’t use it right away. They are so beautiful that we like to set them on our table for awhile before we roast them in our ovens. If you didn’t catch it last week, just halve the squash, deseed, and roast in your ovens to use in recipes, treated similarly to butternuts or acorns.
The spicy salad greens have so much flavor that I would simply dress them with a simple vinaigrette.
Here are some recipes to get you inspired this week:
Roasted Beet, Orange and Arugula salad From Martha Steward’s Everyday Food
1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried (use your mesclun greens from the box!)
5 ounces fresh goat cheese, crumbled
Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
Honey Glazed Carrots with Mint
1 bunch carrots
2 tablespoons butter
1½ tablespoon honey
salt and pepper
1-2 tablespoons chopped fresh mint
Peel or clean carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey and ½ cup water in large skillet over medium-high heat. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle mint on the carrots, toss well and serve.
See you next week!