Winter 2012 Week 16 (January 15th)

More lovely frozen fruits of summer and a bag of salad greens this week. A reminder to everyone that we have the spring, summer, fall, and winter share sign-ups for next year available now. April is just around the corner, and David is already preparing crops for this spring!



Banana squash
Butternut squash
Brussels sprouts
Fingerling potatoes
Frozen raspberries
Mixed greens for salad

2 thoughts on “Winter 2012 Week 16 (January 15th)

  1. recipes for Butternut Squash:

    Pecans and Squash
    • 1 cup chopped pecans
    • 3 tablespoons butter
    • 1 large onion, finely chopped
    • 2 teaspoons salt
    • 2 1/4 pounds butternut squash – peeled, seeded, and cubed
    • salt and pepper to taste
    • 3 tablespoons chopped fresh parsley

    1. Place pecans on an ungreased baking sheet. Toast at 350 5 to 8 minutes.
    2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Add salt and sauté another 5 minutes.
    3. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
    4. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

    Roasted Veggies with Cumin Seeds
    1 bunch of carrots, cut into bite-size pieces
    1 fennel bulb, quartered
    Butternut squash (or acorn squash), in bite-size chunks
    Sweet peppers, cut into bite-size pieces
    Cumin seeds
    Olive oil
    Fennel tips (the hairy parts on the end)
    Lime juice
    Feta cheese, crumbled

    Spread the veggies out in an oven-proof dish so that they’re in a single layer. Drizzle a generous amount of olive oil over them and sprinkle in cumin seeds, salt, and pepper. Stir to coat everything. Roast in the oven at 400 degrees, stirring occasionally so everything cooks evenly and doesn’t stick. Cook for about an hour or until veggies are soft and cooked through. About 10 minutes before removing from oven, stir in cooked chickpeas, Remove from oven and sprinkle on cilantro, fennel tips, lime juice and feta. Serve over quinoa or other grain.


  2. Shredded Brussels Sprouts Salad (or cabbage)
    2 lbs. Brussels sprouts, shredded (and/or cabbage)
    1 cup (3 1/2 oz.) walnuts, lightly toasted
    1/4 cup Pecorino, grated or crumbled
    1/4 – 1/2 cup fresh lemon juice
    2 tbsps whole-grain mustard
    1/4 – 1/2 cup olive oil
    salt to taste
    freshly ground black pepper to taste
    Place the shredded sprouts in a large bowl with walnuts. In a smaller bowl, combine the mustard with the lemon juice. While whisking the mustard and lemon juice together, pour a thin, steady drizzle of the olive oil into the bowl until the dressing reaches the desired taste and consistency. Pour the dressing over the salad. Season with salt and pepper to taste.


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