Week 14: Your CSA Box This Week

In your box this week, you'll find:

- Mixed heirloom cherry tomatoes (pictured here!)

- Sweet corn - This is our last sweet corn of the season. Use it soon after you receive for maximum sweetness, or freeze to preserve for a delicious winter treat!

Try it with this sun-dried tomato butter flavored butter:

1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped

Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving with corn on cob.
Source: epicurious,com

- Beets

- Butternut squash - This winter squash has a similar flavor to a pumpkin or sweet potato.

Roasted Butternut Squash with Brown Butter and Nutmeg

Nonstick vegetable oil spray 2 pounds butternut squash (about 1 large), halved, seeded, peeled, cut into 1-inch cubes 2 tablespoons olive oil 3 tablespoons unsalted butter 1/4 teaspoon freshly grated whole nutmeg or ground nutmeg Additional nutmeg (for garnish) Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to bowl. Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve. Serve this with roast turkey, lamb, or pork. Yield: Makes 4 side-dish servings Source: Bon Appétit

- Hakurei turnips or French breakfast radishes - Similar to previous posts, our favorite way to use both of these delights is as additions to a party crudités and dip.

Try with this Lemon-Garlic Aioli:

• 1 cup mayonnaise
• 5 garlic cloves, put through a garlic press
• Juice of 1/2 lemon
• 1 teaspoon sugar
• 1 teaspoon Tabasco sauce
• Salt and freshly ground black pepper to taste
• Source: epicurious.com

- Kennebec potatoes - Unlike your standard Russet, Kennebecs are getting quite the reputation as the french fry potato of choice (maybe due to In-n-Out Burger's use of the variety). The Kennebec potato has a golden-buffed skin, white fleshy inside, and a nice uniform appearance. The skin is thin so it peals quickly and we'd recommend using sooner rather than later (to prevent spoilage). Use as you would a russet...maybe for homemade french fries. :)

- Beauty heart radishes - (see linked picture) These large, round white roots have a crisp texture and a mild to sweet peppery flavor, sweetest in the magenta center. This radish can be cooked like a turnip, creamed and served as a side dish, sautéed and braised to be served as a vegetable dish, or added to stir-fry dishes. The skin can be removed prior to preparing. It can also be served raw to be used as hors d'oeuvres, as a complement to salads and sandwiches or diced for use in soups and stews. The color of the inner flesh makes it an attractive sliced radish for an appetizer tray or for sandwiches.

Radish Sandwiches with Dill Butter

1/2 stick unsalted butter at room temperature

2 tablespoons chopped fresh dill

1 bunch radishes, thinly sliced 10 1/4-inch-thick diagonal slices baguette or other crusty bread sea salt or coarse kosher salt

In a small bowl, combine butter and dill. Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices.

- Fresh dill