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

Penultimate Week...

This is the last regular farm and CFK pick up, can you believe it??

This week's share is:
broccoli - 1 box
arugula - 1 bunch
tatsoi - 1 bunch
mitzuna - 1 bunch
senposia - 1 bunch
Meiquing choi - 1/2 lb
turnip - 4
radish - 1
bok choi - 1
leeks - 2
flowers - 1 bunch
acorn squash - 1
pie pumpkin - 1

Menu
Creamies from The Community Farm of Ann Arbor Cookbook, 2003 edition, p. 39
Crunchy Bok Choi Ginger Salad from From Asperagus to Zucchini p. 33
Cawl Cennin (Welsh leek soup) - the totally unorthodox vegetarian adaptation of various recipes
Frozen pumpkin suitable for use in pies, cakes, soup, etc.
"A Wand'ring Minstrel I" (Gilbert and Sullivan) salad with arugula, mitzuna, and tatsoi

Enjoy!
Mary

Antipenultimate pick up!

The count down to the end of the year is on!

This week's share is:
Pac Choi - 1
Rutabaga - 1
Leeks - 2
Radish - 1
Oriental Greens - choice of one bunch
Squash - choice of one acorn or spaghetti
Arugula - 1 bunch
Peppers - choice of one hot or sweet
Eggplant- 1
Lettuce - 1 (the last lettuce!)
Cauliflower - 2
Broccoli - 1 box
Flowers - 1 bunch
Pie Pumpkin - 1
Assorted Squash - 1

Menu
Positively the Last Lettuce salad with mitzuna, tatsoi, and arugula
Your Choice of one winter squash (Cinderella, Spaghetti, Acorn, Pie Pumpkin)
Bashed Neaps (i.e., mashed rutabaga) (house recipe)
Cauliflower Millet Soup from Diet for a Small Planet, p. 290
Vegetarian Groundnut Stew from Simply in Season, p. 207
Orange-ginger saute with radishes, eggplant, and pac choi, from From Asparagus to Zucchini p. 131

See you Friday!
Mary

Breezy Autumn Days

Hello!

This weeks gorgeous and bountiful share is:
Leeks - 2
Hot Pepper - 1
Eggplant - 1
Sweet pepper - 1
Zucchini - 1
Oriental Greens - 1 bunch
Kale - 1/2 lb
Basil - 1 branch
Cauliflower - 2 heads
Turnips - 2
Lettuce - 4 heads
Broccoli - 3 heads
Spaghetti squash - 1
Garlic - 1
3 small pie pumpkins OR one squash choice

Menu:
Spaghetti Squash with Katharina's Green Sauce (house recipe)
Cauliflower-Eggplant Curry from The New York Times Cookbook, p. 192
Roast Autumn Vegetables with garlic sauce from Simply in Season p. 118 and 251 (turnips, winter squash, zucchini, and leeks)
Dried basil
Frozen broccoli
your choice of winter squash
Raindrop the Rooster's Favorite Salad (named for Raindrop who was very enthusiastic when I shared some damaged lettuce leaves with him yesterday) - with lettuce, tatsoi, mitzuna, and sweet peppers

Enjoy the cool weather--see you tomorrow!
peace,
Mary

The summer ends, and we wonder who we are...

Hi all,
Sorry about the delay.
This week's autumnal share:
Turnips - 2
Broccoli - 2
Eggplant OR cauliflower choice of 1
Rosemary OR summer savory - 1 sprig
Garlic - 1 bulb
Acorn Squash - 1
Summer Squash - 1
Pac Choi - 1
Oriental Greens - 1 bunch
Basil - 1 branch
Lettuce - 3 heads
Spaghetti squash - 1
Flowers - 1 bunch
Variety Squash OR Pie Pumpkin - 1

Menu

"Life's a twinkling" (Carrie Newcomer) Salad
Spaghetti Squash with spaghetti sauce (sauce from Moosewood, p. 67)
Sweet and Sour Pac Choi with cauliflower, eggplant, and summer squash, from The Chinese Cookbook, p. 279
Green and Gold Soup from The Community Farm Cookbook 2003, p. 60
Pasta with Broccoli from Craig Claireborne's New York Times Cookbook, p. 438.

See you later!
Mary