Acorn squash is a the classic old favorite green winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. It's a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. It's excellent baked or roasted, steamed or stuffed with rice, meat, or vegetable mixtures. Try roasting veggies with cilantro and baking them into the squash. Just slice off the top and scoop out the insides. Fill the squash with your fixings and bake in the oven around 350 degrees.
Valentine radishes are an Asian radish variety also known as Beauty Heart or Watermelon. They have a distinctive bright pink interior with a white, green and pink skin. Sweet, with just a hint of a radish bite, valentines are great in salads, slaw, or as crudites. You can also add to soups, or saute thinly sliced or shredded radish in butter with a pinch of salt. Cook lightly without browning. A stunning bright pink addition to any meal! Store Valentine radishes loosely wrapped in a plastic bag in your crisper drawer.
Tatsoi is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw or sauteed, but may be added to soups at the end of the cooking period. Store tatsoi in a plastic bag or container and use within several days.
Fancy share members are also receiving some of our black garlic. Perhaps you've seen it in the store and thought it looked too funky (and pricy) to try. This is a great opportunity! Black garlic is garlic that is "caramelized" - or browned - using a slow cooking process. It's sweet and a little tangy. We recommend keeping it in the refrigerator, but much like regular garlic, I prefer to keep mine on the counter. Try eating it as it is (peel off the skin and pop the clove directly in your mouth!) or spread it on a piece of bread. You can also use it as you would roasted garlic, as a rub on chicken or fish before roasting or mix it into dressings. If you have a favorite way to use it, please share!
Featured Recipes
Winter Tart with Potato, Leeks, and Mustard Greens
Here's an easy tart you can throw together. Leftovers make great lunches.
Prebaked pie crust
1 bunch mustard greens, chopped (or any other winter green: kale, chard, spinach, etc.)
1 leek, sliced
4-8 slices of bacon cooked, cooked and chopped
1 potato, sliced thin
4 eggs
1 cup milk
1/2 tsp ground mustard or a tsp prepared
1 TB olive oil
salt and pepper to taste
goat cheese
Heat a skillet and add 1 TB olive oil once hot. Add the sliced leeks and cook on medium, stirring, til leeks soften. Add the mustard greens and cook just a couple of minutes til wilted and remove from heat.
Layer in the cooked pie crust like so: sliced potato, greens & leek, bacon. Mix the eggs and milk together, and pour into the pie crust. You want the mixture to come almost to the top of the crust; if you don't have enough, add more egg/milk until it rises to that level. Cover with goat cheese crumbles. Bake at 400 degrees for 25 minutes, or until the custard sets. Let cool a few minutes before serving.
Curried Squash Soup with Green Garnish
Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal.
1 winter squash, such as pumpkin or acorn, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste
For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch greens, washed, dried and chopped finely
salt and pepper to taste
Chili-Roasted Acorn Squash
2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper
Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.
On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.
Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.
While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.
Sweet and Sour Radish Salad
2 cups thinly shredded watermelon radish (2 medium size radishes)
1/2 teaspoon salt
1 tablespoon white vinegar
1 tablespoon sugar
Peel the radishes in generous thickness and save the skin if you wish to make pickle. Shred the pink flesh into strands of 1/8 inch thickness. Put the shredded radish in a bowl and mix in the rest of the ingredients. Mix well and marinate in refrigerator for about 20 minutes or so. Serve cold garnished with thinly sliced scallion. It is excellent as an accompaniment for meat dishes.
Sauteed Tatsoi
Here's a quick, tasty way to enjoy your tatsoi.
1 head tatsoi
Garlic
Salt
Olive oil
Slice the stems into 3/4-inch lengths and stir-fry them with some finely chopped garlic and a generous pinch of salt in olive oil for a minute or two, then add a couple tablespoons of water and steam them, covered, for a couple of minutes to soften them further. At that point add the whole leaves, stirring and turning them with tongs for about a minute, then add about ¼ cup water and another generous pinch of salt and steam, covered, until wilted and tender, about 3 to 4 minutes more.
You could give it an Asian flavor with ginger, soy sauce, and a touch of toasted sesame oil, but it’s just as delicious in a simple Italian-style treatment with garlic and olive oil.
Farmers Market Greens
This is a basic salad with a wonderful vinaigrette.
1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and toss until coated well.
Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
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