Week 23 – Delicata Squash

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Spicy salad mix
-Baby romaine lettuce
-Red butter lettuce
-Red leaf lettuce
-Kohlrabi
-French breakfast radishes
-Pea Shoots
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Green (unripe) heirloom tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
-Delicata Squash
Fruit:
-Red Anjou Pears
-King David Apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Organic, estate grown, fair trade green tea from 
Young Mountain Tea
 
Veggie of the Week: Delicata Squash
Winter squash season is here! Put on your layers, cosy up on the couch with a cup of tea and fire up the oven for fall’s warmest and heartiest meals. We only grow one variety of winter squash and delicata was the obvious choice because it’s so delicious and easy to use, you don’t even have to peel it! Warm up those cool nights with this recipe:
Quinoa Enchilada Stuffed Delicata Squash

This Quinoa Enchilada Stuffed Delicata Squash is a dinnertime favorite! Black beans and quinoa provide lots of protein in this meatless meal.
Recipe type: Main Dish, Vegetarian
Serves: 4
Ingredients
  • 2 medium delicata squash
  • olive oil
  • salt and pepper
  • ¾ cup uncooked quinoa, rinsed well
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 8 ounce can tomato sauce
  • ¼ cup water
  • 15 ounce can black beans, rinsed and drained
  • ¼ cup fresh cilantro
  • 1 cup grated cheddar cheese
  • additional cilantro or cheddar cheese for serving, if desired
Directions
Roast the Squash:
  1. Preheat oven to 375 degrees F. Slice the tough stem end off the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.
Cook the Quinoa:
  1. Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.
Prepare the Filling:
  1. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.
Fill and Bake the Stuffed Squash:
  1. Scoop the filling into the squash halves. Bake in the 375 degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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