Winter Squash!!

Well, I reckon most of you now have more winter squash than you know what to do with, so I invite everyone to share their favorite squash recipe so that everyone can get some ideas. Feel free to post your recipe using the "comments" link or email it to me and I'll post it. To start off, here's a nice recipe from Laurie. Also, do check out http://www.recipesource.com/ for a nice, search-able recipe archive.
peace,
Mary

Butternut Squash Risotto
This recipe is for 2-4 servings.

1-2 cups arborio rice (and a small amount of oil or butter)
1 quart chicken or vegetable stock
1 bunch fresh chopped sage
1 onion, chopped
1/4 cup balsamic vinegar
1/4 cup molasses
2 Tablespoons butter
1 squash, peeled and sliced
garnish rice with Parmesan cheese - 1/2 to 3/4 cup. Try it with 1/2 cup first.

Put sliced squash on cookie sheet - salt & pepper it.
In frying pan, melt butter until it browns.
Put sage in butter and saute for a couple minutes.
Add balsamic vinegar and molasses.
Drizzle sage mixture over squash.
Put squash in oven to soften for about 45 minutes at 350 degrees.
Puree squash. It can now freeze or refrigerate it. It will keep in the fridge for about 1 week.

Risotto: Saute onion in oil or butter in bottom of 2-3 quart pan.
Add rice. Add small amount of stock, stirring until creamy.
Keep adding small amounts of stock and stirring, for about 30 minutes.
Stir in pureed squash. Stir in parmesan cheese.

Grand Finale Menu

Menu may be subject to change....

Sauerkraut from From Asparagus to Zucchini p. 45
Kim Chee from http://www.recipesource.com/ethnic/asia/korean/00/rec0010.html
White Bean Soup with Kale from Greens, Glorious Greens! p. 172
Nutty Pumpkin Bread from Simply in Season p. 178
Tabouli from Moosewood, p. 42
Cabbage with pasta from The Best Ever Vegetarian Cookbook p. 176
Freezer Slaw from The Ball Blue Book p. 93
Katharina's Senposia Sauce (house recipe)
Leek-Root soup adapted from The Community Farm Cookbook 2nd Edition p. 53
Bok Choi Saute from From Asparagus to Zucchini p. 31
Gingery Squash Bisque from Simply in Season p. 185
Squash Malagushim from Laurel's Kitchen p. 220
Green Salad with Arugula, Tatsoi, Mitzuna, and radish
Frozen Kale
Garlic in Oil
Dried Hot Peppers
Dried Summer Savory
Cauliflower to freeze
Parsley cubes
Fresh Brussels Sprouts
Squash!

phew!
See you Friday,
Mary

Grand Finale Harvest!

Hello everyone!

I'm quite tired after a long day out at the farm, but there is so much bounty to share. It was a joy to see several of you out at the farm enjoying the beauty of the day and the warm spirit of Grand Finale!
For our final pick up each share received...

Leeks - 6
China Rose Radish - 2
Small head cabbage - 1
Rutabaga - 1
Large head cabbage - 1
Turnips - 4
Daikon radish - 2
Garlic - 1 bunch of 10
Cauliflower - 1 box
Kale - 3 plants
Collards - 2 plants
Parsley - 2 plants
Arugula - 1 bunch
Tatsoi - 1 bunch
Mitzuna - 1 bunch
Senposia - 1 bunch
Pac Choi - 2
Napa Cabbage - 1
Brussels Sprouts - 3 stalks
Tiny acorn squash - 1
Big Acorn Squash - 5
Butternut squash - 7
Japanese Pumpkins - 1 big; 1 small
Long Pie Pumpkin - 1
Big Pie Pumpkin - 1
Great Blue Hubbard - 1

Phew! The menu plan will be posted sometime after tomorrow's meeting. Looking forward to seeing many of you there. Many thanks to Dorie and Mark and Laurie for help with collecting the shares and to Kate Carlisle for helping with the cooking this week. It's going to be epic!
peace,
Mary