Don't worry, we still have vegetables! Fall CSA continues! It is becoming time for us to try to cover and protect all our vegetables from the ice and snow, so we will be working hard for you in the upcoming weeks to procure you with as much of the Fall harvest as we can!
- Kale or Collards Bunch
- Sungold Cherry Tomatoes
- Heirloom Tomatoes or Roma Tomatoes
- Sweet Peppers
- Daikon Radishes
- Winter Squash
Stay warm as the temps keep dropping! Hope to see you at market!
Roasted Butternut Squash and Bacon Pasta (www.cookinglight.com)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups (1-inch) cubed peeled butternut squash $
- Cooking spray $
- 6 sweet hickory-smoked bacon slices (raw) $
- 1 cup thinly sliced shallots
- 8 ounces uncooked mini penne (tube-shaped pasta)
- 1/4 cup all-purpose flour $
- 2 cups 2% reduced-fat milk
- 3/4 cup (3 ounces) shredded sharp provolone cheese $
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
- Preheat oven to 425°.
- Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
- Cook pasta according to the package directions, omitting salt and fat. Drain well.
- Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Eggplant and Tofu Stirfry (www.realsimple.com)
- 1 cup long-grain white rice
- 1/2 cup hoisin sauce
- 3 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 4 tablespoons canola oil
- 1 pound firm tofu—drained, patted dry, and cut into 1-inch cubes
- 1 small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
- 4 scallions, sliced, white and green parts separated
- 2 cloves garlic, chopped
- 1 red serrano or jalapeño chili, sliced
- kosher salt
- 1/4 cup fresh basil leaves, torn
- Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
- Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.
Sungold Tomato Pesto Pizza (www.farmfreshfeasts.com)
Sun Gold Tomato Pesto Pizza
- 1/2 recipe above Sun Gold Tomato Pesto
- 1 pound pizza dough of your choice (see my Pizza Primer for a dough recipe, tips, tricks, and hints)
- 3/4 cup sliced fresh mozzarella
- 1/3 cup shredded Italian blend cheese
- Optional toppings: 1/2 cup chopped banana peppers, 1/4 cup sliced pepperoni, as many little fishies as you desire