For everyone who stops by this blog, uses its recipes, cooks with produce they may not have otherwise, and is inspired to be Farm Share members of their own, I want to thank you for reading. We thoroughly enjoy being Farm Share members and are proud to support our local growers. Appreciating what is in season and what produce is local has completely changed--in only positive ways--how we think about our shopping, cooking, and eating. Please know this blog will continue to be here for a resource, and...as always... Happy, healthy eating!
Thanksgiving came and went--we had friends over in our little Boston apartment and we visited family in the coal-topped hills of PA--yet we somehow didn't use our cranberries for Thanksgiving dinners.
In anticipation of the holidays, which we spent, for the first time, away from family and by ourselves in Boston, I made some cranberry jam. It perfectly triggered waves of nostalgia with its spicy scent and flavor.
(Adapted from Gourmet)
1 vanilla bean, halved lengthwise
1 (12-oz) bag fresh or unthawed frozen cranberries (3 1/2 c.)
1 1/2 c. sugar
1/2 c. fresh orange juice
1/2 c. water
3-4 cloves All Spice
1 cinnamon stick
1/2 nutmeg, grated*
* Ingredients I added
Scrape vanilla seeds from pod into a 2-quart heavy saucepan. Add pod and remaining ingredients (All Spice, cloves, cinnamon, and nutmeg, if including) and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools).
Puree jam in food mill set over a bowl, discarding skins and pod (I actually kept the skins for a less jelly-like, more jam-like texture). Cool, stirring occasionally.
The week of 11/18--just before Thanksgiving--brought us some wonderful produce that we did in fact use in our Thanksgiving meal. We received two Butternut squashes, carrots, an abundance of onions, green beans, cranberries, turnips, sweet potatoes, Russet potatoes, and a bunch of herbs (rosemary, sage, and thyme) to stick in the cavity of the turkey for seasoning.
Happy, healthy eating!
In addition to Acorn squash, Patty Pan squash, Butter Cup squash, and Carnival squash, we also received several Butternut Squash in our Farm Share. I LOVE Butternut squash soup, which I posted a recipe for earlier. However, to switch things up I decided to make a Butternut squash lasagna.
First, I think I found the best method (for me) to peel the squash that is the least life or limb threatening. I cut the squash in 3-4 sections cross-wise, so I have chunks of squash as seen below. I then was able to better manipulate the squash and peel a thin layer of skin off the squash. This proved to be a much better method than my previous, chef's-knife-in-one-hand, whole-squash-in-another, trying to peel-the-entire-length-of-the-squash-that-has-no-flat-bottom method.
Butternut Squash Lasagna
2 medium sized Butternut squash, peeled, de-seeded, and diced
1 package no-boil lasagna noodles
2 cans San Marzano tomatoes, diced
1 large package spinach
1 large container of Ricotta cheese
4 c. shredded Mozzarella cheese
1/2 c. basil, chopped
1 large onions and 5 cloves garlic, diced and cooked in skillet with olive oil, until soft.
First cook Butternut squash by roasting it in a pan in an oven at 350 degrees until soft (for a sweeter Butternut squash flavor), OR place squash and about 1/2 c. water in a microwave-safe bowl and lid in the microwave and cook on high until soft.
Preheat oven to 375 degrees.
In a lasagna pan or 9x12 baking dish, line pan with thin layer of olive oil. Then layer noodles, Ricotta cheese, tomatoes, basil, onions, spinach, squash, and Mozzarella--in that order and across the entire surface of the pan--until pan is filled and all ingredients are used. Tightly cover the baking dish with foil and bake in the oven for 45 minutes. Bake for an additional 15 minutes with the foil removed, until top is bubbling and the cheese is melted or golden brown.
Let stand for approximately 15 minutes, and serve!
We received a plethora of squash from our Fall Farm Share, and I find the hard-shelled varieties to be a little intimidating when thinking of ways to use it for dinner...especially dinner for two. With an entire bowl-full of squash to use (which, until I figured out how to use it, made a lovely Fall centerpiece) I decided to throw it in a pasta.
I cut the acorn squash in half, scooped out all the seeds from the center of the squash, and discarded the seeds. After stabbing the skin with a knife to allow moisture to escape, I baked the squash halves in the oven flesh-side-down until tender (about 20 minutes).
We paired the acorn squash with an Arrabbiata sauce, Kalamata olives, spinach, and a pumpkin ravioloi.
Stir fries are one of the easiest ways to use an abundance of produce, and I love how little you have to cook the vegetables. With soy sauce, fish sauce, toasted sesame oil, ginger, garlic, and chili powder, you can turn a refrigerator drawer-full of carrots, cabbage, red and green peppers, onions, broccoli, etc. into a great meal! Don't forget to add the shiitake mushrooms (my favorite)!