Week 17 Box Contents
- Pie Pumpkin (F, TQ, H)
- Carrots (F, TQ, H)
- Onions (F, TQ, H)
- Potatoes (F, TQ, H)
- Apples (F, TQ, H)
- Corn (F, TQ, H)
- Beets (F, TQ, H)
- Brussels Sprouts Tops (F, TQ, H)
- Kale(F, TQ)
- Peppers (F, TQ)
- Cauliflower (F, TQ)
- Arugula (Full Only)
- Eggplant (Full Only)
- Tomatoes (Full Only)
(Full – F, Three Quarter – TQ, Half -H)
*as always this list may change a bit once we get out into the fields to harvest.
That is a long list of vegetables! What pops out to me? Pie pumpkins and Brussels sprout tops! We did the sprout tops last year and they were really quite good. Treat them like you would kale or collards. We top the Brussels to allow the plants to focus their energy on plumping up their sprouts instead of growing more foliage. Fingers crossed for no floods and enough time to get a little frost in late October to sweeten up those sprouts and we will have them before the end of the summer session!
Roasted Pumpkin Puree
No, you don’t need a recipe for this. But! If you’re new to winter squash or you think that pumpkin in your box is just meant to decorate your porch, here is the best and most basic recipe that you will use for just about any winter squash, especially the bigger ones aka the more unwieldy ones. The only thing that will change is the cook time if you roast a larger squash. Use the puree in a variety of items straightaway or freeze it for whatever your little heart desires later.
*side note, I’d probably give these pumpkins a couple weeks to cure and develop their sugars before eating. Totally edible now, but just not very sweet.
1 3- to 3 1/2-pound pie pumpkin
Preheat oven to 350 degrees.
Remove the pumpkin stem with a large knife and cut the pumpkin in half lengthwise. Scrape out all the seeds and stringy pulp with a large spoon. Cut each half into 4 to 6 wedges and lay the wedges on a baking sheet.
Cook the pumpkin for approximately 1 hour, flipping the wedges once. The pumpkin flesh should be soft throughout. Remove from oven and let cool at room temperature.
When the wedges are cool enough to handle, remove the flesh from the rind either by using a paring knife or a spoon, whichever you find easier.
Place the pumpkin flesh in the bowl of a food processor or a blender. Puree until the mixture is extremely smooth.
Peanut Noodles with Brussels Sprout Tops
I think I took a week off from a recipe with fish sauce. Maybe? Either way, you can leave it out here but you know how I feel about that. This uses those brussels tops, but any hearty green and literally any vegetable can be tossed in here. Peanut noodles are one of my favorites because they are equally as good for dinner as they are leftover for lunch. Hot or cold, it doesn’t matter. Need more protein? Add some cooked chicken or crispy tofu if that’s your jam.
4 teaspoons sesame oil
2 Tablespoons soy sauce or tamari
1-2 Tablespoons Sriracha
1 teaspoon fish sauce, plus an extra dash at the end
½ cup peanut butter (any type)
12 ounces udon or soba noodles
1 bunch brussels tops and/or kale, deribbed and sliced into 1/2-inch pieces
Chopped scallions, for serving
Chili flakes, for serving
Chopped peanuts, for serving
Heat 2 quarts of water in a saucepan to boil.
In a sauté pan over low or medium-low heat, add sesame oil, soy sauce or tamari, Sriracha, and fish sauce. Stir ingredients or rotate pan to combine and let cook for about 30 seconds. Add peanut butter, stir to combine, then turn off heat.
When water is boiling, blanch kale for about 15 seconds. Drain the kale and add it to the sauce in the sauté pan and stir to coat.
Bring clean water to boil. When the water is boiling, add the noodles and cook until al dente. Fresh noodles will cook very quickly; dry noodles will cook in 3 to 4 minutes, but check package instructions.
Use tongs to add the noodles straight from the water to the sauté pan with the peanut sauce and the kale. The unstrained noodles will carry enough water to dilute the peanut sauce; if you decide to strain the noodles and then add them to the sauce, add 1 tablespoon water, as well. Add a dash of fish sauce to finish.
Garnish with chopped scallions, chili flakes, and chopped peanuts.
Adapted from Food52
Carrot and Beet Morning Glory Muffins
It’s baking season again. It’s also pumpkin season on the farm and that means I’m eating a lot of quick meals on the run in the back of the barn, in my car or in front of the computer. If I can churn out a couple batches of good quickie breakfast and snack items at least I know I’m eating something more substantial than just coffee for breakfast and better than a bag of chips for lunch.
1/2 cup mild veggie oil, grapeseed oil, melted coconut oil or light olive oil
1/2 cup honey
1/2 cup unsweetened apple sauce
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup grated carrots, plus extra for topping (optional but pretty)
1/2 cup grated beets, plus extra for topping (optional but pretty)
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup dried cherries (or whatever dried fruit you’ve got)
1/2 cup chopped hazelnuts
sprinkle of pumpkin seeds for topping (optional)
Preheat the oven to 400F. Grease a standard 12 cup muffin tin with oil and set aside.
In a medium sized bowl whisk together the oil, honey, apple sauce, eggs, and vanilla. Add the grated carrots and beets and set aside.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices. Add the wet ingredients to the dry ingredients and stir until evenly incorporated. Gently fold in the cherries and hazelnuts. Pour the batter into the prepared muffin tin. Sprinkle the top with pumpkin seeds and extra shredded carrots and beets if using. Bake in the oven for 18-22 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
Serve warm with a pat of butter and drizzle of extra honey.
Adapted from Dishing up the Dirt