Regular boxes this week: 3 sweet dumpling squashes, 4 bell peppers, 1 bunch of radishes, 1 bunch of arugula, 1 # of lettuce, 1# of okra, 3 patty pan squash, 2 # red maria potatoes.
Sweet dumpling is a winter squash best baked until soft and enjoyed with a friend. We usually cut the squash in half and bake in a pyrex pan with a little water in the bottom until the squash is soft. A 425 degree oven usually takes 30 minutes. When they're soft, i scoop the seeds out and we eat the squash almost always plain because they are so full of flavor and need no seasoning. These squash will keep for a month or so but not longer. Keep them on your counter until you cook them. Later boxes will have other varieties that will keep longer. If you want ones to save for colder weather, wait to save those!
Anne's Radish Salad
1 bunch radish (any small variety)
1 small red onion
1T fresh orange juice
1T ume-plum vinegar
1T extra virgin olive oil
freshly ground black pepper to taste
1. separate radish tops from the roots. wash and chop radish tops and place in a bowl with the ume plum vinegar; bruise greens slightly with your hands while mixing with vinegar; let sit.
2. thinly slice radishes and red onion; place in a bowl with other ingredients; add radish tops and combine everything well. let sit 10 minutes before eating.
Try roasted okra. Cut the stem off the okra. Place in a bowl and toss with olive oil, salt and pepper and roast in 425 degree oven for 15 minutes or until done to your preference.
Arugula makes a nice pesto. I make it with arugula, olive oil, salt, garlic. I don't add nuts to the pesto but toast nuts and add them to the food right when we are eating it. The pesto will freeze well.
You can saute or roast the peppers and freeze for later use too if there are more than you can eat now.
|an overview of part of the winter squash harvest curing in the hay barn|