Sixteen weeks! Can you believe it? After this week, we have two more distributions in our summer CSA. Autumn is truly harvest season. Shares this week are overflowing and the farm crew is building muscle bringing in heavy squash, pumpkins and carrots. Temperatures are brisk and refreshing and we are making preparations for the fast approaching first frost.
In your share this week:
Green Beans – Carrots – Cilantro – Cucumber – Kale – Onion – Sweet Red Peppers (not hot) – Green Bell Peppers – Hot Wax Pepper – Potatoes – Rutabaga – Squash – Spinach – Tomatoes
It’s always fun when throwing food is encouraged! The squash plants spreads out across the whole field, so when we harvest, squash are spread everywhere. To get squash consolidated we toss squash to each other across the field. You will find delicata and kabocha squash in your shares this week
This week’s box has all the vegetable ingredients you need for tasty pasties!
- 1 stick butter, cubed
- 1/2 cup shortening (Crisco)
- 1 cup boiling water
- 1 tsp salt
- 3 1/2 to 4 cups flour
- 1 1/2 lb meat, 70% ground beef, 30% ground pork (make vegetarian by excluding meat and adding a vegetarian gravy to the veggie filling)
- 2 diced onions
- 1 cup carrots, diced
- 1 1/2 cups rutabaga, peeled and diced
- 4 cups potatoes diced
- 2 tsp salt
- 1 tsp pepper
- dash of garlic salt (or use a minced fresh garlic clove)
- Melt butter and Crisco in microwave. Stir in rest of crust ingredients. Do not over mix. Let cool to room temperature.
- Preheat oven to 400°F.
- In a very large bowl, add ground beef and pork together, squishing together with a clean hand to combine. Roughly break apart into dime sized pieces. Add in all veggies and seasoning and mix ingredients well.
- For jumbo sized pasties, roll dough into 10 inch circles. Add 1 cup filling on one side of each circle. With water, wet the edges of the dough around the filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling making a pouch. Press and seal all edges tightly. Trim any uneven edges and make a 1 inch slit on top of the pasty. Brush top with milk. Repeat until all ingredients are gone. For smaller pasties use 5 inch circles of dough and 1/2 cup of filling.
- Bake for 1 hour at 400° F. Let cool slightly before serving, or let cool completely before storing.
Recipe from Just a Pinch Recipes.
Check out some other great rutabaga recipes in our “April Winter CSA” post.
For the farm crew,