Weekly Share October 17th -23rd

Escarole
Tuscan Kale
Beets (Chioggia or Red Ace)
Broccoli or Romano Beans
Sweet & Cubanelle Peppers
Jonathon Cushaw Squash
Parsley
Garlic

Green Striped Cushaw 

Food Snob Chronicles — Cushaw: The best pumpkin you’ve never heard of 

Pappardelle With Butternut Squash, Walnuts, And Baby Kale http://www.saveur.com/article/recipes/pappardelle-with-butternut-squash-walnuts-and-baby-kale

Rich Squash Pie – The Fannie Farmer Cookbook
Basic Pastry Dough for a 9” pie shell
1 cup pureed cooked winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
3 Tbls brandy
1 tsp cinnamon
1 tsp nutmeg
½ tsp powdered ginger
½ tsp salt
¼ tsp mace
Preheat the oven to 425. Line a 9” pie pan with pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well blended. Pour into the lined pie pan. Bake for 10 minutes, then reduce the heat to 300 and bake for 45-60 minutes more or until the filling is firm.

Escarole and Bell Peppers With Olive Oil 

Moroccan Beet Salad

Fettuccine with Gorgonzola and Broccoli

Creamy Garlic Parmesan Green Beans