Share Contents Week of 9/29-10/5

Personal Share
Watermelon
Butternut Squash
Gibson Gold Apples(3)
Fuji Apples(2)
Sweet Potatoes(4)
Corn(2 Ears)
Radish

Half Share
Watermelon
Butternut Squash
Gibson Gold Apples(4)
Fuji Apples(4)
Sweet Potatoes(6)
Corn(4 Ears)
Radish

Full Share
Watermelon
Butternut Squash
Gibson Gold Apples(6)
Fuji Apples(6)
Sweet Potatoes(8)
Corn(6 Ears)
Radish
Swish Chard
Beets

Sweet Potatoes with Roasted Mushrooms and Kale

Ingredients:
2 lbs mushrooms (mixed, such as wood ear, cremini, portobello and shiitake--wiped clean, stemmed if necessary and sliced)
3 cloves garlic (thinly sliced)
3 sprigs fresh thyme (chopped)
1 tbsp extra-virgin olive oil

  Salt and pepper 

 5 sweet potatoes (medium, peeled and sliced 1/2 inch thick)
1/2 cup chicken stock
1/2 cup half & half (or whole milk)
1 1/2 cups cheddar
1 lb kale (stemmed and coarsely chopped)
1 tsp. nutmeg

Directions:

Preheat the oven to 450 degrees . On a large baking sheet, dress the mushrooms, garlic and thyme with 1/4 cup olive oil and spread out. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.
Meanwhile, in a pot, combine the sweet potatoes and enough water to cover. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot, then mash with the stock and milk (or half-and-half). Season with sea salt, pepper, the paprika and hot sauce. Stir in the cheddar until melted.
While the potatoes are working, in a bowl, toss the kale with the remaining 1 tablespoon olive oil and season with sea salt, pepper and a dash of nutmeg. Arrange on a rack set over a baking sheet and roast until crisp at the edges, 10 to 12 minutes.
Combine the mushrooms and garlic with the kale and serve on a bed of the sweet potatoes.

By: Rachel Ray 

 

Gibson Gold Apples

Gibson Golden is a smooth-skinned apple variety of the very popular Golden Delicious that appears russet less than standard Golden. Like the Golden Delicious, the fruit is sweet and juicy and of excellent type. The flesh has a slightly soft texture. They start green and as they ripen turn to a soft yellow. They are excellent for eating, baking, and sauce.

Butternut Squash with Roasted Kale and Mushrooms with Pumpkin Sauce

This recipe is fairly easy to make and is healthy and delicious. I used my spiralizer on the butternut squash but you can cut it however you like. For the pumpkin sauce I used the sauce that we sell here at Stony Hill but it is easy to make your own sauce. Follow the link here for a pumpkin sauce recipe.
Pumpkin Sauce

Ingredients:
1 large butternut squash
1 bunch kale
2 pints cremini mushrooms
salt and pepper
garlic powder

Directions:
Heat oven to 375 degrees. Remove the ribs from the kale and roughly chop. Chop the mushrooms. Toss the kale and mushrooms with olive oil then lay evenly on a foiled pan. Season with salt, pepper, and garlic powder. Put in the oven and roast for about 15 minutes. Remove the skin from the squash. If you have a spiralizer, spiralize the squash or you can just dice it into small cubes. Bring a pot of water to a boil. Place the squash in the boiling water and cook until just tender, as you would potatoes for a potato salad. Drain and place in a bowl. Toss the mushrooms and kale with the pumpkin sauce and pour over the squash. Serve and enjoy!

Butternut Squash Stuffed Shells with Sage Browned Butter

Butternut Squash Stuffed Shells
By: melskitchencafe.com

Ingredients:

• 1 large butternut squash
• 1-2 tablespoons olive oil
• 12 ounce package jumbo pasta shells (about 20-24 shells total)
• 2 cups of part-skim ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, finely minced
• 1/2 cup packed fresh spinach (chop after measuring)
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Zest and juice of 1 lemon
• 1/2 cup butter (1 stick)
• 8-10 fresh sage leaves

Directions:

1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
2. Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
3. While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
4. Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.

 

Butternut Squash

Butternut squash is a type of winter squash that has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. The squash is prepared by removing the skin, stalk, and seeds, which are not usually eaten or cooked. The seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways.

Watermelon, Peach, and Heirloom Tomato Salad

Ingredients:
3 cups seedless watermelon, cubed
1 1/2 cups peaches, cubed
1 pound heirloom tomatoes, cubed
1/4 cup mint, chopped
2 T basil, chopped
2 T lime juice
1 1/2 T olive oil
1 T honey
1/4 tsp salt
1/3 cup crumbled goat cheese

Directions:
Combine the lime juice, olive oil, honey, and salt in a small bowl and whisk together. In a large bowl, gently mix together the watermelon, peaches, tomato, mint, and basil. Pour the dressing over the watermelon mixture and gently toss to coat. Refrigerate before serving. Sprinkle goat cheese on top just before serving.

Radish and Cucumber Salad

Here is a refreshing recipe for radish, cucumber and chives. It's an easy summer salad that is quick and easy to make.

You will need

1 bunch radish
1 cucumber
1 bunch chives
1/3 cup red wine vinegar
1/3 cup olive oil
salt and pepper to taste

Directions:

Slice the radish and cucumber into thin slices
Chop chives to your liking
Mix vegetables in a bowl, add salt and pepper, and toss with the olive oil and vinegar
Enjoy!

Keep Your Sweet Corn Fresh

Jersey sweet corn has finally arrived! Here are some tips to keep your corn fresher, longer.
1. Keep corn in the refrigerator.
2. Do not shuck your corn until you are ready to eat it. Shucking before use can cause your corn to dry out and become tough.

Sweet corn is great uncooked and cooked. Enjoy!

Fuji Apples

The Fuji apple is an apple developed by growers at the Tohoku Research Station in Fujisaki, Japan. It originated as a cross between two American apple varieties—the Red Delicious and old Virginia Ralls Genet. Contrary to popular opinion, it is named for the town of Fujisaki, not for Mount Fuji.
They have a dense flesh that is sweeter and crisper than many other apple varieties and also have a very long shelf life compared to other apples, even without refrigeration. With refrigeration, Fuji apples can remain fresh for up to a year.

Spaghetti Squash with Creamy Butternut Leek Sauce

Ingredients:
1 lb butternut squash, peeled and diced
1 tbsp light butter
1-2 cups cooked spaghetti squash
1 large leek (white part only)
2 cloves garlic, minced
1/4 cup fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

Directions:
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Reserve a small amount of water.
Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved water to thin out to your liking. Stir in parmesan cheese and sage and mix in spaghetti squash until well coated.
Serve and enjoy!

Butternut Squash with Apples and Cranberries

Ingredients:
1/4 cup butter, melted
1 medium butternut squash (about 1-3/4 lbs.), cut into 1/2-inch cubes (about 5 cups)
1 medium apple, cubed
1/2 cup fresh cranberries
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. firmly packed brown sugar

Directions:
Preheat oven to 425°.
Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
  

Share Contents Week of 9/22-9/28

PERSONAL SHARE
2	Turnips
4	H. Crisp
Squash	Spaghetti
Bunch	Dill
Bunch	Leeks
Bunch	Radish
2 Pepper	Bell
Eggplant	Italian
Head	Baby Bok

HALF SHARE
3	Turnips
6	H. Crisp
Squash	Spaghetti
Bunch	Dill
Bunch	Leeks
Bunch	Radish
4 Pepper	Bell
Eggplant	Italian
Head	Bok Coy

Full Share
4	Turnips
8	H. Crisp
2 Squash	Spaghetti
Bunch	Dill
Bunch	Leeks
Bunch	Radish
6 Pepper	Bell
2 Eggplant	Italian
Head	Bok Coy
Bunch	Carrots

Mock Coconut Pie(Spaghetti Squash Pie)

Ingredients:
1 c sugar
3 eggs
1/4 butter, melted
1 T lemon juice
1 tsp vanilla extract
3 cups cooked and shredded spaghetti squash
1 9in pie shell, baked
1 pinch nutmeg
1 pinch cinnamon

Directions:
Preheat oven to 350 degrees.
Beat the sugar and eggs together in a bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pur the mixture into the prebaked pie shell. Dust with nutmeg and cinnamon.
Bake the pie for about 40-45 minutes, until inserted knife comes out clean.
Cool on a rack and garnish with whip cream if desired.

Bok Choy Salad

Ingredients

Dressing                                  

2 1/2 inches fresh ginger (peeled and quartered)

5 garlic cloves (medium, peeled)

5 tbsps seasoned rice wine vinegar

2 1/2 tbsps chinese mustard (look in the Asian section of any supermarket)

2 1/2 tbsps lemon juice

2 1/2 tsps soy sauce

2/3 cup sesame oil (olive oil works too)

2 1/2 pinches red pepper flakes

Salad

1 1/4 heads bok choy (leaves torn and whites sliced on a diagonal)

12 1/2 green onions (chopped, stems too)

1 smallish bell pepper, (sliced)

2 1/2 carrots (shaved with veggie peeler)

2/3 cup roasted peanuts (plain, crushed, for topping)

Instructions

1. To make the dressing, combine all the dressing ingredients in a food processor or power blender and puree completely smooth.
2. Combine all the salad ingredients and toss. Top with dressing and peanuts. Makes 2 large salads.

From: eathealthyhappy

Turnip Noodles with Mushrooms and Leeks

Note: If you do not have a spiralizer you can thinly julienne your turnips.

Ingredients:
2 T olive oil
1/4 cup diced onion
2 garlic cloves, minced
1 cup sliced leeks
2 cups sliced cremini mushrooms
2 medium turnips, peeled, spiralized, and trimmed
salt and pepper to taste
1 T chopped parsley
1/4 cup parmesan cheese

Directions:
Place a large skillet over medium heat and heat 1 T oil. Add the onion and garlic and cook for 2 minutes. Add in the leeks and mushrooms and cook for additional 5 minutes. Transfer the veggies to a plate and set aside.
Add 1 T olive oil to skillet and add in turnip noodles. Season with salt and pepper and cook for 5-7 minutes until noodles are al dente. Add veggies back in along with parsley and toss to coat.
Garnish with additional parsley and parmesan cheese.

From: Inspiralized

Cucumber Jalapeno Dip

Cucumber Jalapeno Dip

Ingredients:

1 cucumber; peeled, halved, and seeded

¼ cup grated white onion

1 roasted jalapeno, diced

8 oz cream cheese, softened

¼ cup sour cream

Salt and pepper to taste

Directions:

Grate the cucumber and squeeze out moisture using paper towels or cheese cloth.

Whip cream cheese until smooth. Add the cucumber, onion, jalapenos, and sour cream. Season with salt and pepper. Chill for 30 minutes then serve.

Husk Cherry Jam

Husk Cherry Jam

Ingredients:

1 cup husk cherries, paper husks removed

1/8 cup lemon juice

1/4 cup water

1/3 box powdered pectin

1 cups sugar

Directions:

Wash the ground cherries well and put in a pot with lemon juice, water and powdered pectin.
Bring to a boil and when ground cherries start to burst, mash them well.
After they are mashed and boiling add sugar all at once. Return to a boil and boil according to pectin package directions, usually 1-3 minutes.
Put in sterilized jar. Screw on lid and invert for 5 minutes then turn over and allow to cool until the lid pops.

Spinach and Artichoke Dip

Spinach and Artichoke Dip

Ingredients:

1 lb artichokes, cleaned and trimmed (find the video on our blog)

10 oz steamed spinach

1 ½ cups mayonnaise

1 ½ cups parmesan cheese

1 T garlic powder

Salt and pepper to taste

Directions:

Heat oven to 350 degrees. Combine all ingredients and place in a baking dish. Bake for 20 minutes. Serve warm.

Kale Chips

Kale is one of those greens that can be mysterious to many people. I, personally, LOVE it as a snack! Kale chips are a tasty, healthy treat and also a great source of vitamins.

Here's a very easy recipe for crispy, baked kale chips:

What you will need:

• 1 bunch Kale
• a few tablespoons of olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• Garlic powser
• parmesan cheese

Instructions:

• Preheat the oven to 350 degrees
• Line a cookie sheet with parchment paper
• Wash Kale thoroughly to remove any residual dirt or debris and dry
• With a knife or kitchen scissors, remove kale leaves from center stem
• Tear or cut into smaller, bite size pieces (they will shrink slightly in the oven)
• Place on cookie sheet so pieces are not touching
• Drizzle with olive oil, salt, and pepper, garlic powder, and parm cheese
• Bake until edges are brown but not burnt 10-15 minutes

Garden Couscous

Ingredients:
1 cup cooked couscous
1 cucumber, diced
1 bell pepper, diced
2 cups grape tomatoes, halved
1/4 cup chopped parsley
1/2 cup olive oil
1/4 cup balsamic vinegar
1 T sugar
salt and pepper to taste
1/2 cup feta cheese

Directions:
Combine vegetables with couscous. Whisk together olive oil, balsamic, and sugar. Season with salt and pepper. Toss with couscous mix. Chill before serving. Top with feta cheese.

How to Clean Artichokes

CSA members will find an artichoke in their shares this week. Follow the link to see how to clean these vegetables so you can make a yummy dish with them.

How to Clean Artichokes

Kale, Bacon, and Basil Hash

I made this for breakfast for my parents. It was a big hit. Tasty and filling, a great way to start the day.

Ingredients:
6 medium sized potatoes
1 medium yellow onion
Basil (1/2 cup)
Kale (about 2 cups chopped)
1/2 lb bacon
Olive oil
Salt and pepper

Directions:
Chop potatoes into small cubes. Chop onion.
Heat olive oil in a pan and add potatoes and onions. Season with salt and pepper.
Cook bacon until crisp. When done, remove from heat and cool on a paper towel covered plate.
Chop kale and basil. When potatoes are tender and start to brown add in kale and basil. Cook another 6-8 minutes.
Chop bacon into pieces and add to potato mixture.
Place mixture on a plate and add a fried egg to the top.
Serve and enjoy!

Share Contents Week of 9/8-9/14

Personal Share
Peaches(3)
Pears(3)
Gala Apples(4)
Cucumber
Zucchini
Tomatoes(Pint)
Kale
Plum Tomatoes(2)
Corn(2 Ears)

Half Share
Peaches(4)
Pears(4)
Apples(4)
Cucumber
Zucchini
Tomatoes(Quart)
Kale
Plum Tomatoes(4)
Corn(4 Ears)

Full Share
Peaches(6)
Pears(6)
Apples(4)
Cucumber
Zucchini
Tomatoes(Quart)
Kale
Plum Tomatoes(6)
Corn(6 Ears)
Watermelon

Salsa Verde with Husk Cherries

Salsa Verde with Husk Cherries

Ingredients:

½ pint husk cherries, husks removed

2 green tomatoes, diced

2 jalapenos, diced

1 ancho, diced

¼ cup chopped cilantro

1 small white onion, diced

2 cloves garlic

3 T lime juice

Salt to taste

Directions:

Place all ingredients in a food processor and pulse until combined. Adjust seasoning as needed.

Cucamelons

Melothria scabra is a vine grown for its edible fruit. The fruit, known as cucamelons, are about the size of grapes and taste like cucumbers with a tinge of sourness.

Zucchini and Corn Casserole

Corn, Zucchini, and Tomato Casserole

Ingredients:

4 T butter

1 yellow onion, diced

2 ears sweet corn, kernels removed

2 zucchini, sliced thin (about 4 cups)

1 pint cherry tomatoes, halved

2 T chopped basil

2 tsp chopped oregano

½ tsp salt

12 oz shredded mozzarella

3 eggs, beaten

Directions:

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions and zucchini and cook for 5 min. Add in the corn and tomatoes and cook an additional 10 minutes. Remove from heat.

Add the basil, oregano, and salt. Add the cheese and egg. Grease a casserole dish and add in zucchini mixture. Tope with extra cheese. Cover with foil and bake for 20 minutes. Remove foil and bake additional 5 minutes until cheese browns. Let cool for 10 minutes.

Husk Cherries

Husk Cherry or Ground Cherry

Small orange fruit similar in size and shape to a cherry tomato. The fruit is covered in papery husk. Flavor is a pleasant, unique tomato/pineapple like blend. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors.