As Hurricane Florence rushes toward us this week we are starting to see the first chills of fall, and boy, are we grateful for it after the heat of last week! It’s hard to believe how oppressive the weather was just 3 or 4 days ago. We’re glad to have a bit of a reprieve here on the Farm, but we are also wary of the weather in the coming days. There is not much you can do to prevent crop damage from a lot of rain, so our fingers are crossed that we aren’t hit too hard
This week in shares we are excited to feature Delicata Squash – an amazing, lesser known winter squash that is as delicious and creamy as any Butternut or Acorn variety and way easier to prepare. Delicata Squash has a delicate skin (hence the name) that softens and caramelizes in the oven and unlike most winter squash, can be eaten! Their smaller size and tenderness makes them cook up relatively quickly, and they are incredibly versatile as well. I like to roast these guys in halves and cut them up to add as a healthy carbohydrate to any meal – a chopped salad, risotto, miso soup, or frittata are usually my go-to options, but eating it a la carte is fabulous as well! The first recipe I’ve listed below is super simple – just salt, pepper, and olive oil. I like to cook winter squash this way at first so that I can get a feel for it’s true flavor and texture.
Noodle soup is one of my favorite meals on a cold rainy day and the three recipes that follow are different variations on noodle soups with Delicata squash and miso broth (a great flavor combo). The scallions, and both the greens and the roots of the radishes that you see in your share this week will be great additions to this soup. Radish Greens have a similar taste to mustard greens (they are in the same family), so they are a tad spicy raw, but mellow out quite a bit when cooked.
Use your radish greens in soup and the roots in a hearty salad.
My last recommendation is another hearty dish, and just as satisfying on a cold day – stuffed squash! There are so many different variations of this recipe it’s hard to choose which direction to go, so keep an eye on the farm’s Instagram account this evening for some tips on how to use your share items in a stuffed squash recipe. We got you covered! If you are a carnivore I highly recommend picking up some WSF sausage and incorporating it into the stuffing of this dish – the sweetness of the squash pairs so well with the flavor of the pork, it’s guaranteed to be a hit.
Last, but not least, I wanted to quickly address the Okra that you will all find in your shares this week. If you are unfamiliar with Okra, don’t fret. Coming from Los Angeles originally and having only farmed in Pennsylvania and New York before moving down here 3 years ago, I was also unsure of how to prepare this veggie. But after trying a few different recipes I learned pretty quickly how easy it is to prepare and delicious it is! Most people think of fried okra when they think of okra recipes, and while this is delicious, it’s hard to get it right without a lot of oil and a deep fryer (think homemade French fries). I prefer to use okra to make a stew or a gumbo like the recipe I’ve listed below. It’s a great opportunity to use your tomatoes and peppers as well!
Alright, I’m sure I’ve worn you all out with recipes by this point, but I just wanted to make sure you feel equipped to prepare the more obscure veggies you are seeing in your shares this week. Remember, they are just as amazing and delicious as the mainstream stuff! Sometimes even more so 😊
Looking forward to seeing you all at the Farm Stand or Boat House this week for pick-up! Stay safe this week with all the rain!!
Anya, Ashley and Penny the pup, Lex x800 happy hens and x10 silly mud lovin’ hogs, James and Rocko, Nathan, Kate, Christina, Amanda, Michelle, Anna, and last but not least Radish the best mouser a farm could ever ask for