Week 15 Summer 2016 CSA

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Cow greetings on a foggy early fall morning

Produce for This First Week of October 1st through the 7th

Romaine Lettuce,  Salad Mix with Flowers,  Kale,  Escarole,  Heirloom Tomatoes,  Cherry Tomatoes,  Acorn Squash

 

Escarole Soup with Pork Ribs or Sausages

4 EMCF pork ribs or pork sausages

1 head escarole

2 Tbsp extra virgin olive oil

2 cloves garlic

several tomatoes, chopped

1/4 cup grated pecorino cheese

black pepper and sea salt to taste

pork, chicken, or vegetable stock

Pour the oil in a frying pan and lightly brown the cloves of garlic.  Wash the escarole, cut it into pieces, and add it to the pan to wilt the leaves.  Add the chopped tomatoes with salt, pepper and two ladlefuls  of stock.  Boil for 10 minutes, then add the ribs or chopped sausages and the cheese.  Cook another 10 minutes.  Meanwhile, warm up another 4 cups of stock and add all ingredients from frying pan.  Mix and serve hot with croutons.

adapted from Pigs and Pork, History, Folklore, Ancient Recipes

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EMCF Eggs

Baked Acorn Squash with Brown Sugar and Butter

1 acorn squash, cut in half

2 Tbsp brown sugar

2 Tbsp butter, softened

2 Tbsp maple syrup

salt

freshly ground pepper

Preheat oven to 400.  Scoop the seeds out of the squash and discard.  In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper.  Rub the squash cavities and cut sides with the butter mixture and place them on a baking sheet, cut side up.  Bake in preheated oven for about 1 hour until the squash is tender when pierced with a fork.

from foodnetwork.com

Did you know?…..You can eat the skin of all winter squash varieties!  No need to ever peel again. (Unless a specific recipe calls for the squash to be peeled)

 

Next week…..Asian Braising Greens,  Daikon Radishes,  Green Leaf Lettuce,  Salad Mix,  Spaghetti Squash

 

“I’m so glad I live in a world where there are Octobers.”
L.M.Montgomery, Annne of Green Gables

 

 

2 Comments on “Week 15 Summer 2016 CSA

  1. Yes. October. What an exquisite time of year. It’ll be my mom’s 90th birthday soon.

    Pam, will you tell us how to use the braising greens?

    I am cooking a soup. Used your beef bones for stock. Now sautéing leeks, red onions, fennel and garlic. Soon to put in potatoes and your luscious escarole. Then a bit of lemon juice and a plop of mascarpone. Umm..Think it might be a ‘bit of alright.’ Will let you know.

  2. I mean the tall greens! I know what to do with the bok choy–Am guessing it all goes into the wok– yes?

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