What’s cooking at my house

Here’s what I’m going to do with this week’s share. I’d love to hear you’re plans for the veggies!

Veggie roast with a parsnip, a purple top turnip, a golden beet, fennel bulb and some chunks of butternut squash. Toss them all in olive oil. Salt and pepper to taste. Roast at 350 degrees.

Purple Top Globe TurnipI’m a purple top turnip fan, so I might just load up on turnips and make Roasted Turnips and Maple and Cardamon. Think you don’t like turnips? You might fall in love with them if you use this recipe.

Broccoli, tomato, pepper and spinach will probably find there way into an omelet or frittata. or a quiche.

It’s a toss up: Sweet Potato Fries or Sweet Potato-Peanut Bisque. Our sweet potato crop did not yield well, so there’s only 1.5 pounds in the share. This amount works in these recipes.

White Bean and Escarole Soup – I can’t seem to get enough of the stuff this fall. I throw in a bit of parsley and use Charley Baer’s Maine-grown Soldier beans.

Pumpkin or squash custard. I use the recipe from the first Moosewood cookbook, without the pie crust.

Last but not least is the recipe shopkeeper Sarah Thibodeau made for a staff potluck last fall: Butternut and Chickpea Salad with Tahini (Adapted from Orangette.blogspot.com who adapted it from the cookbook “Casa Moro”)

For salad:
1 medium butternut squash (about 2 to 2 ½ lb.), peeled, seeded, and cut into 1 ½-inch pieces
1 medium garlic clove, pressed
½ tsp. ground allspice
2 Tbsp. olive oil
One 15-ounce can chickpeas, drained and rinsed
¼ of a medium red onion, finely chopped
¼ cup coarsely chopped cilantro leaves

For tahini sauce:
2 medium garlic cloves, minced
4 Tbsp. lemon juice
3 Tbsp. well-stirred tahini*
2 Tbsp. water
2 Tbsp. olive oil, plus more to taste

Salt and pepper to taste

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss carefully. (Alternatively, you can also serve the salad undressed, with the tahini sauce on the side. That way, each person can use as much or as little as they want.) Serve at room temperature or slightly warmed, with additional salt for sprinkling.  Keeps well in the refrigerator.

Yield: 4 servings

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