October 23rd – 29th

Cushaw Squash
Escarole or Frisee
Radicchio (treviso, lusia, or chioggia)
Seyrek & Cubanelle Peppers
Leutschauer Paprika Peppers
Spigariello or Tuscan Kale
Eggplant
Fennel
Dill

In this week’s share you will receive fresh Leutschauer paprika, a variety of pepper that is traditionally dried and then ground. It makes a deliciously spicy style of paprika. We also use this pepper fresh, deseeding and mincing up the flesh and sautéing with garlic or onions when making a sauce or braising vegetables or meats. Basically we us it to replace ground paprika or cayenne in recipes and although it is not as concentrated as when its dried, it offers a lovely bright spicy flavor to dishes. The green seyrek peppers (long and skinny) are delicious broiled or grilled and served as a side dish or chopped up and added to scrambled eggs or cooked with eggplant. We are including a mess of bitter greens this week, as our fields are bursting at the seams. If bitterness is a bit intimidating, be not afraid, think about balancing acid (vinegar, citrus) and salt ( plus hard cheese, anchovies, olives), when dressing these greens to bring out the flavor without overwhelming the palate. Adding fat is also helpful, which can be achieved with cheese, egg, bacon, etc. Check out the recipes below for some ideas. This week in the share you will get Cushaw squash; which makes the best squash pie I have ever made or eaten (recipe included below) and is fabulous stewed and used for soup. The varieties we grow are an orange cushaw and Jonathon white cushaw. Just like the more popular green cushaw, these squash have a buttery flavor and somewhat textured, stringy meat. The neck of the squash is all meat, whereas the bowl is mostly seeds with a thin layer of meat. The cushaw can grow really large, over 30” long with a bowl over 12” in diameter. Many share members will receive a half cushaw; which we recommend you process within a week. This can mean stewing or steaming big pieces and then freezing for later use in pies or soup. Do not feel overwhelmed to use it all right away. Enjoy the share….Brian and Autumn

Radicchio Salad with Oranges and Olives

Moroccan Zaalouk with Roasted Eggplant, Peppers and Tomatoes

Fennel, Kale and Rice Gratin

Caponata with Fennel, Olives, & Raisins (adapted from Epicurious)
2 tablespoons olive oil
1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
1 cups coarsely chopped red bell peppers
2/3 cup coarsely chopped fresh fennel bulb (about 1 small)
2 large garlic cloves, chopped
3 tablespoons pitted Kalamata olives, coarsely chopped
3 tablespoons golden raisins
½ cup tomato sauce
2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in parsley. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

Stewed Cushaw and Yummy Deliciousness Cushaw Coffee Cake

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.