Fennel
Seyrek Peppers
Cushaw Squash
Broccoli Rabe, Sprouting Broccoli, or Yu Choy
Bibb Lettuce
Red Onion
Parsley
Celery
This week’s share includes a piece of Cushaw winter squash, which means you need to process it (boil or roast and then freeze) if you do not want to use within a week. We make an effort to have these heirloom squash in the CSA share each year, as they have an extremely rich history in our growing region. They can grow very large and tend to do very well in our climate, as they grow quickly and are less susceptible to bug damage. In modern culture people shy away from large squash, as they are seen as inconvenient; but historically one of these squash plants could produce 50-60lbs of food. Whereas with our other squash plants we are looking at 10-15lb under great conditions. Cushaw makes a wonderful base for a soup or coffeecake plus we have added recipes below. The squash pie made with Cushaw is one of the best pies we have ever made, so we include the recipe every year. The share also has celery, fennel, red onion, and parsley: full of aromatics making for delicious composed salads. Our celery is not blanched and mild like what you find in the grocery store. It would be delicious in the recipe below but I would add a bit less and cut very fine, as it will be a bit heartier and with a ton more flavor. Reserve the celery leaves for using in stock or making a delicious mirepoix. For a cooking green we are offering all the “rapini” style greens: yu choy (derived from bok choy), sprouting broccoli (tastes like regular broccoli but you have lots of stem and leaves too), and broccoli rabe (derived from turnip, so a little more spicy). All three offer delicious stems, leaves, and florets. They are great sauteed with onion, garlic, fennel, and even our delicious seyrek peppers. Check out the recipes and enjoy the share…..Brian & Autumn
Celery Salad with Apple & Fennel
Strascinati with Sprouting Broccoli, Fennel Sausage, & Fresno Chile
Broccoli Rabe with Bulgur and Walnuts
Broccoli Rabe with Garlic, Chile & Mustard Bread Crumbs
Lemony Thyme Orzotto with Cushaw Squash
Moroccan Cushaw Salad (grab some sweet potatoes from Amy’s Organic Garden)
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.