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Fall CSA Newsletter 10

Posted 11/12/2017 4:57pm by Dillon.

Traditional Regular: Collards, Leeks, Sweet Potatoes, Winesap or Granny Smith Apples, Acorn Squash

Traditional Large: Collards, Leeks, Sweet Potatoes, Winesap or Granny Smith Apples, Acorn Squash, Eggplant or Green Peppers, Napa Cabbage or Beets, Green Tomatoes

Item of the Week: This week's item is acorn squash. Another fall specialty, acorn squash is incredibly versatile and can be featured in the main dish, as a side, or even used for dessert. Acorn squash is native to the area and was a crop that was cultivated by Native Americans. Acorn squash typically has a deep green exterior and an almost golden yellow inside. It has a mild, sweet taste especially when cooked. A recipe for roasted acorn squash with walnuts and cranberries follows. Ingredients: 2 medium acorn squash, 1 tablespoon olive oil, Salt and fresh ground black pepper, 3 tablespoons brown sugar, maple syrup or honey, 3 tablespoons butter, 1/4 cup roughly chopped walnuts (lightly toasted),1/4 cup dried cranberries. Directions: Heat the oven to 400 degrees F. Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges. Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour. When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.


Acorn Squash: Should be kept in a dark, cool place.

Sweet Potatoes: Should be kept in a dark, cool place.

Collards and Leeks: Should be kept in the fridge, unwashed. Before eating, wash thoroughly.

Apples: Can be kept in the fridge for storage lasting longer than 1-2 days. If they will be eaten within 1 or 2 days, they can be kept on the counter.

Tomatoes: Should be kept in the fridge.

Eggplant and Green Peppers: Should be kept in the fridge, unwashed.


Bacon Wrapped Sweet Potato Fries:

Ingredients: 3 large sweet potatoes (cut into fries), 18 slices bacon, 2 tsp. chili powder, Freshly ground black pepper, BBQ sauce and Ranch (for serving)

Directions: Preheat oven to 400° and set a rack over a baking sheet (to catch the bacon grease). Wrap each fry with one slice bacon and season with chili powder and pepper. Bake until sweet potatoes are tender and bacon is crispy, 33 to 35 minutes. Serve with BBQ sauce and/or ranch.

Bacon Sweet Potato Soup

(a healthier alternative to a bacon and sweet potato combo!)

Ingredients: 4 slices bacon (chopped), 1 medium red onion (chopped), 2 cloves garlic (minced), 1 tsp. kosher salt, 1/2 tsp. ground black pepper, pinch of cayenne (optional), 3 sweet potatoes (peeled and diced), 4 c. low-sodium chicken broth, Juice of 1 lime

Directions: In a large pot over medium heat, cook bacon. Transfer to a paper towel-lined plate and reserve 1 tablespoon fat. To pot, add onions and cook until slightly softened, 5 minutes. Add garlic and cook until fragrant, 2 minutes. Season with salt, pepper, and cayenne, if using. Add sweet potatoes and stock. Bring to a boil, then reduce heat to low and simmer until sweet potatoes are tender, 27 to 30 minutes. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in lime juice. Serve warm topped with chopped bacon.

Collard Chips:

Ingredients: 2-4 collard leaves, 1 tsp. olive oil (or use olive oil Misto sprayer), pinch salt

Directions: Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy. Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping. Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter. Sprinkle collard chips with salt or other preferred seasonings. Serve immediately.

Stir Fried Napa Cabbage:

Ingredients: 4 cloves garlic (two chopped and two minced), Kosher salt, 4 scallions (finely chopped), 3 tablespoons soy sauce, 1 tablespoon Asian sesame oil, 1 tablespoon water, 1 teaspoon coarse Korean hot red-pepper flakes, 1/2 teaspoon sugar, 1 tablespoon vegetable oil, One 1 1/2-pound head Napa cabbage (thinly sliced), 2 teaspoons toasted sesame seeds (toasted)

Directions: Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.