Backyard Gardens CSA: Week 20 — October 17, 2013

Hi all,

What a glorious fall we’re having, now that the rain has let up a bit.  We’re all pretty pleased not to be suited up in our rain gear in the field at all times…  And with the advent of the lovely fall, my thoughts are turning to squash!

The first truckload of this year's winter squash crop.

The first truckload of this year’s winter squash crop.

We now have all sorts of varieties of squash on hand — with Kakai and Delicata in your bins this week.  Kakai pumpkins are notable for their hull-less seeds — they’re grown specifically for the seeds, while the flesh isn’t quite as tasty as your normal pumpkin.  So!  Think toasted seeds as a snack, instead of dreaming about pumpkin pie.  The Delicatas are one of my favorite squashes — with very tender flesh and skin, so much so that you can leave the skin on for cooking and eating (which is nice, because they’re ridged enough that peeling them is a pain).

The onion harvest drying in our new hoophouse.

The onion harvest drying in our new hoophouse.

In addition to squash, we’ve harvested all of our onions (except for a few remaining leeks).  They’re currently drying down in our new hoophouse, sitting atop beds that not too long ago held rows upon rows of basil.  How quickly the seasons change!

But all is not lost for the season just yet.  We have a few more crops coming along, with a surprise or two coming in your bins next week…

 

WHAT’S IN YOUR BIN?

FullShare_10-17Full Share

1 Napa Cabbage
2 Cucumbers
1 head Garlic
2 Kohlrabi
1 bunch Leeks
1 Sweet Pepper
2# Fingerling Potatoes
1# Tomatillos
1 bunch Turnip Greens (with bonus turnips attached!)
1 Kakai Squash   *Exceptional seeds for roasting*
4 Delicata Squash

HalfShare_10-17Half Share

1 Cucumber
1 head Garlic
1 Kohlrabi
1 Sweet Pepper
1# Fingerling Potatoes
1# Tomatillos
1 bunch Turnip Greens (with bonus turnips attached!)
1 Kakai Squash   *Exceptional seeds for roasting*
2 Delicata Squash

 

RECIPES

Posole Verde with Delicata Squash and Beans

4 cups Chicken Broth
1 pound Tomatillos, husked and rinsed
5 cloves Garlic
1 Jalapeno Pepper, coarsely chopped and seeded
1 Tbls Olive Oil
1 large Onion, chopped
1 Bell Pepper, seeded and chopped
1 tsp Chili Powder
1 tsp Cumin
2 Delicata Squash, peeled, seeded and diced
3 cups cooked Posole
2 cans (14.5 oz) Pinto Beans
1/2 cup Pepitas or Pumpkin Seeds, for garnish
Lime wedges, for garnish

  1. In a large saucepan, combine broth, tomatillos, 2 whole cloves garlic, and jalapeño; bring to a boil. Reduce heat and simmer until vegetables are soft, 15–20 minutes.
  2. Remove from heat, cool slightly, and then transfer vegetables plus liquids to a blender or food processor. Add oregano and blend to liquefy (work in batches if necessary).
  3. Mince remaining 3 cloves garlic. In the same saucepan, heat olive oil over medium heat and add minced garlic, onion, and bell pepper; cook until onion is translucent, 5 minutes.
  4. Add chili powder, cumin, squash, and tomatillo mixture. Bring to a boil, reduce heat, and cook for 20–25 minutes, or until squash is cooked through but not mushy.
  5. Stir in posole and beans and heat through, about 5 minutes. Divide stew into bowls and garnish with pepitas and lime wedges.

Roasted Pumpkin Seeds

Cut squash so you can scoop out seeds.  Separate seeds from seed walls, but don’t rinse — it adds a lovely squash flavor!  Leave plain or season the seeds (see options below).  Lay seeds out on a flat pan, lined with parchment paper for easy clean-up.  Roast at 175 degrees for 20-25 minutes, stirring once or twice while cooking.

  • Savory seeds: coat with olive oil, salt and pepper, and optional spices like cayenne, chili, smoked paprika or cumin.  Or, add a dash of tamari.
  • Sweet seeds: coat with melted butter and nutmeg, cinnamon, allspice, or cocoa with a hint of sugar.

Oven Roasted Kohlrabi Chips

1-2 Kohlrabi
Olive Oil
Salt
Additional seasonings as desired*

  • Preheat oven to 350
  • Coat cookie sheet with a thin layer of olive oil
  • Slice Kohlrabi very thin with mandoline or sharp knife, lay slices on prepared cookie sheet
  • Drizzle olive oil, salt and any additional seasonings on slices.
  • Bake for 10 minutes, flip slices and bake 5 or so minutes more until chips reach desired brownness.

*Kohlrabi is used in a lot of traditional Indian dishes, pairing well with spices from the Asian subcontinent.  Try throwing on some Garam Masala or similar!