Karin’s out of town for a well-deserved getaway before the fall push begins, so you’re stuck with a just-the-facts newsletter this week. First, I just want to reiterate that if you want extra pumpkins so your kids don’t have to share, please order them here. We’ll be delivering them next week. If you’d like to visit the farm and pick them out yourself, let me know!
The green beans in your share look a lot different than you’re used to. We grew these a few years ago, but germination has been very poor the past two years. We’re glad to have them back because they are tender, delicious, and grow on a trellis in the greenhouse for easy picking!
The potatoes this week are a purple fingerling variety called Magic Molly. Their deep purple color does not fade when cooked. They’re great diced and fried, mashed, or in potato salad, but they’ll turn soup a purple-ish brown.
The crew hustled last week to harvest all of the winter squash for the year. We have quite a few ground squirrels on the sandy ground across the road, and they have begun to start eating the squash in earnest, so it was good to get it in before any more damage could be done. The squash is pretty good now, but it continues to get more moist and flavorful until its peak, which generally lasts from mid-October through New Year’s. It keeps well on the kitchen counter for several weeks.
For the farm crew,
In your share this week:
- Northeaster Green Beans
- Yellow onions
- Green peppers
- Purple potatoes
Greek Style Oven Roasted Rutabaga
- 2 smallish rutabagas (about 750g | 1.75lb total)
- ¼ cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp lime juice
- 2 tbsp fresh thyme, finely chopped
- 1 tsp Salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp chili pepper flakes
- Preheat the oven to 400°F
- Peel the rutabagas and cut them into roughly 2″ chunks; place them in a large mixing bowl.
- Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.
- Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.
- Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.
- Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.
- Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.
Roasted Delicata Squash With Turmeric
- cooking spray
- 1 1/2 tablespoons olive oil
- 2 delicata squash, about 14 oz each, washed and dried
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- fresh black pepper, to taste
- chopped fresh cilantro, for garnish
- Preheat oven to 425°F. Lightly spray 2 large nonstick baking sheets with oil.
- Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
- Drizzle the olive oil, salt, turmeric, garlic powder and black pepper, tossing toss well to coat. Lay flat on the prepared baking sheets and bake in the center of the oven until golden brown, about 10 to 14 minutes on each side. Remove from oven and top with fresh cilantro and eat right away.