Hello Frost

9:50 AM Jessica Kruse 0 Comments

"I cannot endure to waste anything as precious as autumn sunshine by staying in the house. 
So I spend almost all the daylight hours in the open air.
 
~ Nathaniel Hawthorne


(!Watermelon Radish!) 

This week has been a wacky one, adjusting to the new season and rolling with a powerful full moon eclipse.  Cosmic shifts bring adjustments to life here on earth.  The deer are chasing the cats and the plants are jousting the frost, with a little human intervention of course.  Our root vegetables are looking and tasting great.  The spinach took a really strong stand and has been producing beautifully.  Although the slugs have been prevailing this year, the bok choy is coming out big and hardy.

And the dish ran away with the spoon.

This week's fall CSA box will include:

Parsley
Red Onion
Shallots
Garlic
Potatoes
Sungold Tomatoes
Zucchini
Winter Squash
Bok Choy
Spinach
(And the element of surprise)

Delicata Squash with Rosemary, Sage, and Cider Glaze

"You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.
 
Delicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato. Other varieties like acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the braising."

  • 2 medium delicata squash (about 2 pounds) or other firm winter squash
  • 3 tablespoons unsalted butter
  • 1/4 cup very coarsely chopped fresh sage
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 1/2 cups fresh unfiltered apple cider or juice
  • 1 cup water
  • 2 teaspoons sherry vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick. 

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. 

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed. 

Compliments of http://www.epicurious.com/recipes/food/views/Delicata-Squash-with-Rosemary-Sage-and-Cider-Glaze-104125

* Just a friendly reminder that there is no longer a Wednesday CSA pick-up for the remainder of this season. *

Please let us know if you have any questions.

Kindly,
Your Echo Team




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