Weekly Share October 21st – 27th

Collard Greens
Cushaw Winter Squash
Purple Top or Hakurei Turnips
Seyrek, Poblano, or Peruvian Aji Peppers
Red Creole Onion
Okra or Eggplant
Green Tomatoes
Bibb Lettuce
Frisee
Parsley

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. 

Chickpea and Eggplant Salad

Grilled Eggplant and Greens with Spiced Yogurt

Spicy Sauteed Okra with Collard and Turnip Greens

Carolina Chicken And Collard Green Stew

Thakali Masiyal (Green Tomato and Lentil Stew)

Green Tomato and Red Onion Relish

Pan-Roasted Turnips

Spiced Collard Greens with Bacon and Eggs

Stewed Cushaw and Yummy Deliciousness Cushaw Coffee Cake

Rich Squash PieThe 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.

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