This Week’s Harvest: Potatoes, Carrots, Spinach, Salad greens, Beauty Heart Radishes, Cipollini Onions, Buttercup Squash, Acorn or Carnival Squash, Rutabaga, Garlic, Beets, Leeks, Arugula. EOW Members Only: Kale, Brussels Sprouts.
Check out our newly-compiled guide for storing your winter vegetables all in one document! Winter Veggie Guide
A few brand new items are in the share this week–Buttercup Squash, Rutabaga and Cipollini Onions. Buttercup is a great roasting squash with a rich orange flesh. Its rind is very hard, which makes it store very well for 1-2 months, but makes it hard to cut and certainly is not edible. As with most squash, a simple roasting method is to cut the squash in half, remove the seeds, and place face down in a baking dish with a bit of water in the bottom. Roast at 350 degrees until the squash is soft. Once roasted, the flesh can be used in any squash soup or pumpkin bread recipe.
Rutabaga is a popular addition to the root veggie catalog–it’s sweeter and milder than a turnip but more nutritious and less starchy than a potato. I love to throw some diced rutabaga into most winter soups or in root veggie recipes such as the Harvest Meatloaf below.
Cipollini onions–a unique Italian variety–are the candy of the onion world! Save these for a beef or pork roast, and add to a collection of root vegetables for roasting. As they roast they carmelize and grow tremendously sweet. Use them whole or quartered, as slicing is difficult given their shape. Enjoy!
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oil
Directions
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice 4 garlic cloves, minced 1/4 cup bread crumbs 1/2 cup finely chopped fresh parsley 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 3 tablespoons extra virgin olive oil
Directions
1. Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.
Variation: If you don’t want this to taste quite as garlicky (it’s characteristically Provençal), instead of mincing the garlic and tossing with the squash, peel and crush the garlic cloves. Heat the oil and garlic together in a small skillet until the garlic is golden brown, then discard the garlic cloves and toss the oil with the other ingredients as directed.
CSA Week #22 (EOW Group #2)
This Week’s Harvest: Potatoes, Carrots, Spinach, Salad greens, Beauty Heart Radishes, Cipollini Onions, Buttercup Squash, Acorn or Carnival Squash, Rutabaga, Garlic, Beets, Leeks, Arugula. EOW Members Only: Kale, Brussels Sprouts.
Check out our newly-compiled guide for storing your winter vegetables all in one document! Winter Veggie Guide
A few brand new items are in the share this week–Buttercup Squash, Rutabaga and Cipollini Onions. Buttercup is a great roasting squash with a rich orange flesh. Its rind is very hard, which makes it store very well for 1-2 months, but makes it hard to cut and certainly is not edible. As with most squash, a simple roasting method is to cut the squash in half, remove the seeds, and place face down in a baking dish with a bit of water in the bottom. Roast at 350 degrees until the squash is soft. Once roasted, the flesh can be used in any squash soup or pumpkin bread recipe.
Rutabaga is a popular addition to the root veggie catalog–it’s sweeter and milder than a turnip but more nutritious and less starchy than a potato. I love to throw some diced rutabaga into most winter soups or in root veggie recipes such as the Harvest Meatloaf below.
Cipollini onions–a unique Italian variety–are the candy of the onion world! Save these for a beef or pork roast, and add to a collection of root vegetables for roasting. As they roast they carmelize and grow tremendously sweet. Use them whole or quartered, as slicing is difficult given their shape. Enjoy!
Harvest Meatloaf
Ingredients
1 lb. Lean ground beef 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced fallveggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground orDijon mustard 1/2 cup breadcrumbs 1/4 cup milk 2 eggs Salt and pepper Canola oilDirections
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer and “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the lat 10 minutes if you like.Provencial Winter Squash Gratin
Ingredients
3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice 4 garlic cloves, minced 1/4 cup bread crumbs 1/2 cup finely chopped fresh parsley 1 tablespoon fresh thyme leaves Salt and freshly ground pepper 3 tablespoons extra virgin olive oilDirections
1. Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm. Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator. Variation: If you don’t want this to taste quite as garlicky (it’s characteristically Provençal), instead of mincing the garlic and tossing with the squash, peel and crush the garlic cloves. Heat the oil and garlic together in a small skillet until the garlic is golden brown, then discard the garlic cloves and toss the oil with the other ingredients as directed.