By Kelsey
Winter squash is my favorite food! Specifically the green kabocha, with delicata second. I was introduced to kabocha squash by a friend in college, who taught me "how to cook it" (score around the middle with a knife then microwave for 10 minutes (again, college)). I would eat approximately one microwaved kabocha squash per day, skin and all. I did, in fact, turn a bit orange. After college, my cooking skills got slightly more advanced (used the oven instead of a microwave). I would eat half a squash slathered in almond butter and honey and topped with pomegranate seeds for breakfast all fall and winter long. Eventually I got a little burnt out on squash and stopped eating it daily, but I still love it. The dry flaky texture of the kabocha is just so good! And the fact that you can eat the skin is crucial. I rarely eat the squash varieties that require peeling.
Winter squash harvest is one of the things I miss most about working on the veggie crew. Last week I noticed AJ and Alyssa preparing the squash bins and the storage barn to get ready for the haul, and I felt nostalgic. When veggie crew harvests squash, a couple people walk through the beds tossing the cut and cured pumpkins up to the people standing inside the big bins being pulled along slowly with the tractor and trailer. It's very fun. Though I haven't been able to participate in recent years, I am grateful to get to enjoy the fruits of my coworkers' labor.
Upcoming Event: Farm Potluck Friday October 16th at 6 pm
Harvest Festival Saturday November 14th 10 am - 3 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Red Gold Potatoes
Yaya Carrots
Merlin Beets
Ailsa Craig Sweet, Red, and Yellow Onions
Parade Scallions
Dragon Fennel
Annina, Diamond, and Ping Tung Eggplant (Possibly last week)
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, Green Finger Slicing Cucumbers
Commonwealth and Salt & Pepper Cucumbers
Emiko Napa Cabbage
Farao and Caraflex Green Cabbage
Lettuce
Sweet Peppers
Regiment Spinach
Champion Collards
Rhubarb Chard
Madeley Kale
Cilantro, Dill, Parsley, and Basil
Song Cauliflower
Covina Broccoli
Highlander Green Chile and Poblano Peppers
Hot Peppers
Tomatoes
Strawberries
Tomatillos (Last week!)
Corn
Melons and Watermelons
Whole Dried Hot Peppers
Pick Your Own Flowers, Herbs, Padron and Shishito Peppers, Green Beans, Cherry Tomatoes, Ground Cherries, Raspberries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Kabocha Squash Red Curry by Geoffrey Zakarian from foodnetwork.com
2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving
1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving
Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.