Week 20 Box Contents

  • Kale
  • Carrots
  • Parsnips
  • Brussels Sprouts
  • Winter Squash
  • Beets
  • Peppers
  • Cauliflower
  • Artichokes


*as always this list may change a bit once we get out in the fields to harvest



 With this boxletter I close the file on Summer 2018.  I hope you’ve enjoyed and found these recipes and ramblings helpful or at least entertaining.  This is the first year we have had a boxletter go out with every box.  (Last year October got the best of me.) There’s something that helps connect us with a physical paper copy in the boxes a bit more than just posting things online.  For those of you that receive delivery during the summer months, we think that connection is especially important. We’ve got a box of great late summer and fall goodies for you this last week. 

Happy eating!



Pumpkin Bolognese

Another of Josh McFadden’s creations.  I made this last winter with some of my last winter squash and I’ve been looking forward to making it again ever since.  Essentially you are replacing the tomato in a traditional Bolognese with pureed pumpkin. Cozy and delicious, this is where you should bust out some homemade pasta or at least a good quality pappardelle or fettucine.  ‘Tis the season for carbs my friends!


about 2 pounds pumpkin or winter squash, unpeeled, cut into wide wedges, seeds scraped out

Extra Virgin olive oil

Kosher salt, and lots of fresh ground black pepper

1 pound ground beef chuck

1/2 pound ground pork

1 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1 cups dry, un-oaked white wine (we actually like to add an additional 1/2 cup as it cooks down)

1 cup whole milk

cooked pasta of your choice

freshly grated Parmigiano-Reggiano cheese for serving


Heat the oven to 400° F. Cut the pumpkin into wedges, and scrape out the seeds.  Drizzle olive oil over the wedges, and sprinkle lightly with salt and pepper. Arrange the slices on a baking sheet and roast, turning once, until fully tender, about 25 minutes.

Chop the vegetables while the pumpkin cools. Scrape the pumpkin flesh from the skin and discard skin. Purée the pumpkin in a blender or food processor.

Transfer the pumpkin to a saucepan or large skillet and cook over medium heat, until the purée has lost some water and the texture is thick as tomato paste, from 10-20 minutes, usually.

Heat a glug of olive oil in a large skillet or Dutch Oven over medium heat. Add the ground meat and cook until the meat is no longer pink, but has not browned. Break up any large chunks along the way. Remove the meat from the pan.

Add the onion, celery, and carrot. Season with salt and lots of twists of pepper. As the vegetables begin to sizzle, reduce the heat to medium-low, and continue to cook, stirring frequently, until the veggies are soft but not browned, about 10 minutes.cook veggies

Return the meat to the pan, then add the wine. Simmer until the wine has reduced to a small amount of liquid, about 10 minutes.

Fold in the pumpkin mixture and the milk, Season with salt and pepper, and adjust the heat to a very low simmer.  Cover the pan, and simmer the sauce until all the flavors are all nicely married, another hour or so. Check on the sauce during cooking to make sure it doesn’t dry out; if it looks too dry, add another splash of wine, or water, as needed. Taste and adjust seasoning as the sauce cooks down.

Serve with cooked pasta and lots of grated Parmigiano.


From Six Seasons


Gratin of Brussels, Gruyere and Prosciutto

Try this out now and keep it in mind when Thanksgiving comes around!  Pretty sure no one can resist Brussels when you bathe them in cream and cheese and prosciutto. 


1-1.5 lbs of Brussels spouts, trimmed and haved lengthwise

1 medium onion, cut into small chunks

Olive oil

Salt and pepper

2oz prosciutto, chopped

1 C heavy cream

¼ lb gruyere cheese, grated

¼ C dried breadcrumbs (I like panko) (optional)


Preheat oven to 400F.

Put the Brussels and onion chunks into a large bowl, drizzle in a glug of olive oil, season with ½ tsp salt and a good sprinkle of pepper.  Toss to distribute.

Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15-20 minutes.  (Leave the oven on).

Transfer the vegetables to a gratin or baking dish that’s large enough to hold the sprouts in mostly a single layer  Sprinkle the prosciutto around the vegetables, pour the cream over everything and top with the Gruyere.

Bake until the cheese and cream are bubbling, 15-20 minutes.  Top with the breadcrumbs (if using). Let cool for about 5 minutes. Serve hot.


From Six Seasons



Roasted Carrots with Honey, Black Pepper and Almonds

The perfect accompaniment to roast chicken, tossed with couscous and kale dressed with a bit of lemon and olive oil.  Simple ingredients can make the best of meals. 


1-1.5 lbs of carrots, trimmed and peeled, but left whole

Olive oil

2 tbsp white wine vinegar

Salt and pepper

2 tbsp unsalted butter, cut into small pieces

2 tbsp honey

½ C almonds, lightly toasted and chopped


Heat the oven to 475F.

Spread the carrots on a rimmed baking sheet, drizzle on a tbsp or so of oil and roll the carrots to coat.  Roast until they are very dark brown, even a bit burnt on the edges, but not full tender, 10-12 minutes.  Leave the oven on, but reduce temp to 300F.

When carrots are cool enough to handle, cut them on a sharp angle into ½ inch thick slices and transfer to a large bowl.  Add the vinegar, season with salt and lots of pepper and toss to coat.  Let the carrots sit for 5 minutes to absorb the vinegar.

Spread them out on the baking sheet again, distribute the butter bits on top and drizzle the honey over everything.  Roast until they are fully tender and the butter and honey are making a lovely mess, 5-7 minutes.  Scrape everything into a serving bowl, taste and adjust with more vinegar, salt or pepper.  Tope with almonds.  Serve warm.


From Six Seasons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s