Second Session

Welcome Back!

  During the past two weeks we have been turning over the summer plants and preparing for the fall.  This week we are planting Toscano Kale, Imperial Broccoli, Arcadia Broccoli, Green Goliath broccoli, Copenhagen cabbages. red express cabbages, snow crown cauliflower and we are seeding radishes, arugula and beets.  Next week we will put 2 varieties(winner and Kolibri) of kohl rabi in the ground as well as Tropicana lettuce, joi choi (Pac choi),Siberian kale, bright lights Swiss chard, savoy cabbages and we will be seeding carrots , turnips, mustard, cilantro,  fennel and parsley. On 9/15/11 we will plant Winterbor kale, Red Russian Kale, Flash Collards, Ermosa Bibb lettuce, Nancy Butterhead lettuce, Winter Density (Romaine) lettuce, Devil’s Ear Deer Tongue Lettuce and we will be seeding Asian Greens mix and salad mix.

  We are sorry to say that there will not be any sweet corn this year.  The variety that we planted was tough and not sweet- Next year we will go back to our trusted favorite Silver Queen Corn.

  This weeks CSA will be the remaining summer vegetables:

Heirloom tomatoes

Cantaloupe

Watermelon

Red Bell Peppers

Basil

Hot Peppers  (Jalapeno, Serrano and Mushroom - HOT!)

Ping Tung Eggplant

Okra (Green and Burgundy)

Butternut (winter) squash

Potatoes

Rosemary

Fall plant starts

Recipes:

Butternut squash tacos:

                       

Butternut squash has a tendency to go all mushy when roasted, because the squash cubes steam when they are crowded into a pan. I’ve found that scattering the squash in a thin layer across the bottom of a rimmed baking sheet helps the pieces develop crunchy, caramelized bits. Because this recipe calls for so much squash, I divide it between two pans and rotate them in the oven halfway through the roasting process.

You’ll need:

½ of a medium butternut squash, peeled and cut into ½ inch cubes (about 5 cups)

½ cup white onion, chopped

3 tablespoons olive oil

1 ½ teaspoons cumin

1 ½ teaspoons coriander

2 teaspoons plus 1 tablespoon ancho chile powder

1 teaspoon salt

2 cloves garlic, minced

2 cups tomatoes, skinned, seeded and chopped (or 1 15-ounce can fire roasted, diced tomatoes)

2 15-ounce cans black beans

2 jalapenos

1 serrano chile (if you like spicy beans)

¼ cup cilantro, chopped

12 small corn tortillas

½ cup crumbled cojita cheese (or feta)

Lime wedges

Instructions:

Preheat your oven to 400 degrees F. Heat a cast iron skillet over medium high. Place the jalapenos and serrano (if using) into the pan and cook until the skins are charred and blistered in spots. Remove the pan from the heat and set the peppers aside.

In a large bowl, toss the squash and onions together with 2 tablespoons olive oil. Sprinkle the cumin, coriander, 2 teaspoons of the chile powder, and 1 teaspoon salt over the squash and onions and toss until well coated. Divide the vegetables between two rimmed baking sheets and spread them out in a thin layer, so each piece has a bit of room between it and its neighbors. Place into the oven and roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pans and give the vegetables a quick stir halfway through.

Meanwhile, peel, stem and seed the chiles before chopping them finely. Then, heat the remaining tablespoon of olive oil in a medium saucepan over medium high heat. Add the garlic and cook for a minute or two before pouring in the tomatoes. Allow the tomatoes and garlic to bubble briskly for five to ten minutes, or until the tomatoes reduce down to a loose sauce. Sprinkle 1 tablespoon of the chile powder over the tomatoes and then stir in the chiles and the beans with their liquid. Cook the beans over medium heat for 15 minutes, stirring carefully so you do not smoosh them. When the beans reach your preferred consistency, remove them from the heat, stir in the cilantro, and adjust the seasonings.

To assemble the tacos, spread a few spoonfuls of strained beans (I use a slotted spoon) onto a warm tortilla. Place a mound of roasted squash and onions on top of the beans. Shower the tacos with crumbled cojita cheese, chopped cilantro, and a squeeze of fresh lime juice.