Gala Apples

The Crimson Gala apple is an intense-coloring strain of Gala. It exhibits similar size and flavor when compared to its parent, Tenroy Gala, but matures a few days later. Compared to other Gala strains, Crimson begins coloring earlier, developing a bright, cherry red color early in the season. It has a prominently striped skin and pale flesh. They are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. They are a softer apple. Gala apples can be added to salads, or cooked, and are especially suitable for creating sauces. Gala apples ranked at number 2 in 2006 on the US Apple Association's list of most popular apples.

Arugula Pesto

Ingredients:
1 bunch or arugula
2 Tbsp. olive oil
1 clove garlic (minced)
2 tsp. lemon juice
salt and pepper to taste

Directions:
Combine all ingredients and pulse in a food processor.
Serve and enjoy!
Pesto goes great with pasta, served on top of chicken or fish, or spread on your favorite wrap or sandwich.

Turnips

The turnip is a root vegetable commonly grown in temperate climates worldwide. The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever the sunlight has hit them. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally global, about 5–20 centimeters in diameter. Turnip leaves are sometimes eaten as "turnip greens" and they resemble mustard greens in flavor. The turnip's root is high in vitamin C. The green leaves of the turnip top are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. One medium raw turnip contains the following nutritional elements according to the USDA:

• Calories : 34
• Fat: 0.12
• Carbohydrates: 7.84
• Fibers: 2.2
• Protein: 1.10
• Cholesterol: 0

Delicata Squash

Delicata squash is a winter squash with distinctive longitudinal dark green stripes on a yellow or cream colored background. It has a sweet, orange-yellow flesh. It is also known as the peanut squash, Bohemian squash, or sweet potato squash.

Delicata Squash Soup

Delicata Squash Soup

From: Food & Wine

Ingredients:

3 1-pound delicata squash

1 small onion

1 sprig thyme

1 small black truffle

3 c vegetable stock

3 T unsalted butter

1/4 c creme fraiche

1 1/3 c heavy cream

Directions:

1. Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
2. In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
3. Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.

Turnip Gratin

Ingredients:
2 turnips (medium sized, about 1/2 pound total, peeled, and sliced 1/8-1/4 inch thin)
olive oil
4 slices white bread (enough to make two single layers in the pan)
3 slices onion (very thinly sliced, enough to cover the pan in one layer)
4 ozs cheddar cheese (or cheese of choice)
pepper
salt 

Directions: 
Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.
Place casserole on top rack of oven. Cook for 25 minutes. Broil for 5 additional minutes to brown top if desired.
Remove from oven and let cool for 10 minutes before serving.

By: Simply Recipes

Share Contents Week of 10/13-10/19

Personal Share
Sugar Snap Peas(pint)
Turnips(2)
Empire Apples(4)
Mutsu Apples(2)
Gala Apples(2)
Delicata Squash(2)
Arugula
Corn(2 ears)

Half Share
Sugar Snap Peas(pint)
Turnips(3)
Empire Apples(6)
Mutsu Apples(3)
Gala Apples(4)
Delicata Squash(3)
Arugula
Corn(4 ears)

Full Share
Sugar Snap Peas(quart)
Turnips(4)
Empire Apples(8)
Mutsu Apples(4)
Gala Apples(6)
Delicata Squash(4)
Arugula
Chinese Cabbage
Corn(6 ears)