winter CSA, week 4

[cellio]

Today's themes: (1) giant squash! and (2) how am I going to use all those greens while they're still good?

• two three bunches arugula (two different farms, one labeled hydroponic -- turns out one bag had two bunches)
• one bunch endive
• six Rome apples
• one stripetti squash (this type is new to me)
• five parsnips
• three fingerling sweet potatoes
• two bulbs garlic
• three medium-large shallots
• two green meat radishes (these are new to me)
• dozen free-range eggs
• jar pumpkin butter

I'm glad to get parsnips; I quite like them as part of a roasted-vegetable mix. And the eggs are well-timed; I was just about to have to buy more. (I did have to buy more carrots, so I have some to roast with the parsnips.)

We're not keeping up with the apples, largely because both our workplaces get fruit deliveries so we're not taking them for lunch. Plus we got inundated with desserts (baking season, I guess), so I haven't been making cobblers. It's time to change that; I like cobbler. :-) We've had some baked apples, and apples are one of the things I stuff squash with, and there was an apple-beet salad that I'll make again with the last beets. I have a recipe for a soup with (butternut) squash and apples that sounds good. I can always make applesauce, though Dani doesn't like it as much as I do. I welcome any other non-dessert suggestions. (Desserts I've got plenty of.)

I need to figure out how to divide and conquer the squash. We can't eat all of it at once; would unused portions keep better raw (carve off a meal's worth and cook that) or cooked (cook the whole thing and then store)?

I also welcome suggestions for arugula and endive. Salad, yes, and I understand that arugula works well in pasta. Do they stir-fry or saute well? Does either work well in soups?

So far I like having a farm share. I think we're eating better, I'm learning to use new-to-me produce, and we might even be saving a little money, surprising as that seems. We signed up for the spring CSA (weekly, eight weeks). We're undecided about summer; a summer share might produce more greens and zucchini than we're prepared to absorb. On the other hand, the summer share has options for both small and standard boxes and for weekly and biweekly pickups; a biweekly small box is a possibility. We'll decide later.

Random question: what makes brown eggs more or less brown? There's noticeable variation in this dozen and it got me wondering.

Comments

[minoanmiss]

In my experience of squash, once cut, cooked squash keeps better than raw squash. Cooked squash can also be cooked down into puree and frozen for use in baking. I did that a couple times when we had a CSA and it was really nifty.

[goljerp]

Arugula does saute well; it loses the peppery taste (mostly). We often have it with sauteed spinach (and garlic). Like many greens, it shrinks down considerably when sauteed.

Actually, my go-to for greens which aren't lettuce is "saute, in olive oil, with garlic". It usually works pretty well. :-)

[richardf8]

Apples - I always think cider. But here’s an interesting one for you. Sautee onion, apple, and plantain together with the breakfast meat of your choice (I used turkey sausage) and serve topped with eggs. You can season the hash with cinnamon or hawaiij l’cafe, a Yemenite spice blend.

[shewhomust]

Apple and parsnip soup with curry spicing is good. Also apple and celery salad, unless you hate celery (I know several people who do). Add cheese or walnuts or both, and it's good with baked potatoes.

[dsrtao]

Take all the greens.

Wash them.

Chop them.

Saute in oil or butter with salt and garlic and some onions.

Eat them:
- as a side dish

- in an omelet

- in a quiche (quiche has a crust by default, but a crust is not actually necessary)

[sine_nomine]

Everyone has said pretty much everything helpful.

Apples and onions is one of my favorite side dishes ever (thanks to Laura Ingalls Wilder and "Farmer Boy", I have to admit... it's where I first read about the combination. YUM!).

You can cut the squash into pieces, blanch and freeze on a baking sheet so they stay separate till frozen and bag up for cooking later.

And as many have noted yes to greens being sauteed with oil and garlic.

[cahwyguy]

(1) Save trimmings for vegetable stock.

(2) We make greens every week.

(3) Can you tailor your box? I know with our CSA ( https://www.farmfreshtoyou.com/ ), you can.

(4) Re: Egg color. Given a listen to https://gastropod.com/the-incredible-egg/ Eggs come in a variety of colors, which is just how they are sprayed on the way out of the chicken.

White Bean and Arugula Salad

[hlinspjalda]

One of my favorite bean salads: low-fat, flavorful, high protein.

3 cups torn arugula leaves (baby works better than adult arugula – less bitter)
1/2 cup chopped roasted red peppers (can use fresh if desired)
1 16-oz can navy beans, rinsed and drained
1-1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon black pepper
garlic powder to taste

Mix the dressing. Add it to the beans and peppers. Toss with the arugula and serve.

[magid]

Those radishes have a daikon (Japanese radish) look to them.

If you still have an apple glut, and they're crunchy, julienned in a salad with kohlrabi or jicama and a mustard dressing.

I also add greens to pasta (they wilt in the heat of them, if they're ones like arugula or spinach, not kale or collards.