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Recipes: Week 18

Posted 10/2/2018 12:32pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you love with us!

 

YOU CAN EAT YOUR CARROT GREENS!

They are super nutritious, with a flavor kind of like a cross between carrot and parsley. (The two plants are in the same family, so that's not surprising.)

Check out this link for 10 great ideas of ways to use carrot greens, including pesto, chimichurri, broth for soup, and more.

https://www.shape.com/healthy-eating/meal-ideas/carrot-recipes-carrot-tops

Butternut Poblano Soup

Ingredients:

· 1 large butternut squash

· 1 large poblano pepper

· 3 cups milk

· 1/2 cup butter

· 1 1/4 cups onion, diced

· 1 rib celery, finely chopped (or sub. celeriac)

· 2-4 cloves garlic, minced

· 2 tablespoons flour or cornstarch

· 1 tablespoon salt

· 1 tablespoons chili powder

· 1 tablespoon parsley, finely chopped

· 1 teaspoon black pepper

· 1 teaspoon coriander

· 1/4 teaspoon cinnamon

· 1/8 teaspoon rosemary, dried

· 2 cups vegetable or chicken broth

Directions:

Preheat oven to 400. Cut butternut squash in half lengthwise and remove seeds and pulp with a spoon. Place squash cut-side down on a baking sheet with about an inch of water. Roast squash for 45 minutes or until soft.

Meanwhile, roast poblano at 400 for 15 minutes, turning halfway through roasting time.

Set squash and pepper aside to cool.
 Pull poblano stem gently to remove stem and seed pod. (If it does not come out, just slice it open and remove the seeds.) Chop remaining poblano finely. Use a spoon to scoop flesh from squash.

Place squash flesh in a blender or food processor with milk. Puree until smooth and set aside.

In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic. Saute for 15 minutes, stirring until onions and celery are soft. Add flour and dry spices to form a paste. Stir constantly and cook until bubbling, about 6 minutes.

Stir in broth and poblano. Simmer for 5 minutes, stirring often. Add squash and milk mixture, stirring often. Cook for 10 minutes.

Butternut Squash Gnocchi with Sage Butter

*This is my absolute favorite recipe for butternut squash. Takes some planning, but not much actual prep time. And so worth it!

Ingredients
1 butternut squash (about 1 1/2 pounds)

2 large eggs, lightly beaten

1 1/4 tsp. salt

1 1/2 cups all-purpose flour

Sage Butter Sauce

4 ounces (1 stick) butter

12 fresh sage leaves (I have substituted dried as well)

2 ounces Parmesan cheese, grated (about 1/2 cup)

salt, to taste

fresh ground pepper, to taste

Instructions

Postition a rack in the lower third of the oven and preheat ot 350 F. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and all squash to drain in a refrigerator overnight.

The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should be sticky and soft.

Bring a large pot of water to a boil Using a teaspoon, form walnut-sized pieces of dough nad push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a knife.

Cook the gnocchi in batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Sage butter sauce prep

Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves, a pinch of salt, and pepper.

Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

Serve 6.

Pumpkin Chocolate Chip Bread

*Adapted from The Joy of Cooking.

You can make this bread with any cooked mashed winter squash such as butternut or sweet potatoes.

Preheat oven to 350. Grease a 9 by 5 inch loaf pan.

Whisk together thoroughly:

1 1/2 c. unbleached all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. baking powder

Combine in another bowl:

1/3 cup milk (or water)

1/2 tsp. vanilla

In a large bowl, beat until creamy, about 30 seconds:

6 tbsp. unsalted butter, softened

Gradually add and beat on high until lightened in color and texture, 3-4 minutes:

3/4 - 1 cup sugar, rapadura, or coconut sugar, etc.

Beat in 1 at at time:

2 large eggs

Add and beat on low speed until just blended:

1 cup pumpkin puree*

Add flour mixture to wet mixture, gently mixing with a spoon or spatula until just combined. Fold in:

1/2 - 1 cup chocolate chips (can substitute 1/2 c. raisins and/or 1/2 c. walnuts here)

Spread batter into greased pan. Bake about 1 hour, until toothpick inserted into center comes out clean. Let cool in pan for 5-10 minutes before un-molding to cool completely.

*For pumpkin puree: cut any winter squash in half. Place cut side down in a baking pan with about 1/2 - 1 inch of water in bottom. Bake at 350 until pierced tender with a fork, about 35-45 minutes. Let cool slightly and then scrape out flesh with a spoon and puree in food processor. Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.

 

Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life.

 

Become a CSA member today, it's the gift to yourself that keeps giving back! 

"Because The Good Farm makes you feel GOOD!"

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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