Guys, Gourds & Greens: A Note and Update on Your CSA Box (Week 18)

I couldn't help the alliteration, since I've been thinking of all three this week! Let me tell you why:

-- Guys. Our little guys (Owen, 5 1/2 & Gavin, ~2) surprised us this week. They wanted to spend Sunday as a family at the farm. Sometimes they get dragged to the farm to turn off irrigation with dad or water the chicks in the cold of winter, but this Sunday we had a blast together playing with chickens, gathering eggs, walking the fields and just enjoying the peaceful day together. Owen told mom all about how to collect eggs, feed chickens and harvest rutabagas. Nothing makes us more proud than our sons enjoying the little things we enjoy as we farm.

-- Gourds. We've had a bumper crop of gourds this year (you may have noticed with the abundance of butternut squash! :)). We hope you're enjoying them or storing them as we are for a later date. We tend to save ours for a family favorite: butternut soup for Thanksgiving dinner. They last quite a while in a cool place. Also, we'll have pumpkins at our markets. We wished we had enough for all CSA members, but unfortunately not so this year. But we hope you'll find one you like in Lake Bluff or Deerfield!

-- Greens. As the weather cools, it's a great time for growing greens. They tend to be sweeter with the cool weather, staying nice and mildly cool under a cover to protect them from frosts.

Enjoy and have a great week!
J&J


Here is what's in your box this week:

Red & Green Lettuce


Swiss Chard - See earlier entries for good ideas!


Butternut Squash

Herb-Crusted Butternut Squash Wedges

(source: Washington Post)

3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)
2 tablespoons olive oil
1 to 2 teaspoons Herbes de Provence
1/3 teaspoon kosher or sea salt

1. Preheat the oven to 375F. Line a large rimmed baking sheet with aluminum foil.

2. Slice off the stem and root ends of each squash. Working with one at a time, stand the squash on its root end. Cut the squash in half vertically from top to bottom, then cut each half into 2 or 3 wedges, discarding the seeds in each wedge. Repeat with the remaining squash. (The squash can be peeled, if desired.)

3. Place the wedges on the prepared baking sheet and toss with the oil until well coated, then arrange so that the wedges' points are facing upward. Sprinkle with the Herbes de Provence (crushing them between your fingers as you work) and salt, then season with pepper to taste. Cover tightly with aluminum foil and roast for 30 minutes; carefully remove the foil and let the wedges roast for another 20 to 30 minutes (depending on their size), until they are fork-tender and starting to brown. Let sit for 5 minutes on the baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)

Broccoli spigarello or leaf broccoli- A native to southern Italy, this specialty green has greyish tinted thin leaves. And it has a very distinctive tangy flavor. Once you cook it, the leaves turn a dark green and the flavors soften to something more like spinach without the edge. It's easy to prepare. Simply cut off the long stems, blanch the leaves in boiling water for about 3 minutes, drain and then saute in olive oil with garlic, onions or shallots. It's wonderful as a side dish or can be incorporated in stuffed pastas or lasagna, tossed with pasta and shell fish or mixed with cheese into a stuffing for fish or even a rolled flank steak.


Tokyo Bekana - The green leaves of this loose-head Chinese cabbage from Japan grace any salad. The leaves ruffle and curl at the edges, and, at full size, these tender leaves extend from slim white stems that widen at the base. While a easy addition to salads, this young cabbage is crisp enough to hold its own in a stir-fry or soup, as well.


Pac Choi - Pac Choi, Bok Choy, & Pak Choi are all different spellings for the same vegetable. Whichever name you use, it's the ultimate green vegetable for stir-fries.

Tofu and Bok Choy Stir-Fry Bon Appétit | September 1998

Yield: Serves 2 1 1/2 tablespoons low-sodium soy sauce 1 tablespoon dry Sherry 1 teaspoon oriental sesame oil 1 teaspoon cornstarch 2 teaspoons vegetable oil 3 large garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon dried crushed red pepper 3 1/2 cups thinly sliced trimmed bok choy 1 5-ounce can sliced water chestnuts, drained 3 green onions, cut into 1-inch pieces 10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute. 1 lb bag of garlic - Garlic keeps well if stored in a cool dark place. We also Roast Garlic and freeze it in an ice cube tray so we have some ready when we want it. ***Deerfield and Milwaukee members get garlic this week.

Oregano

Onions


Green Bell Peppers