Week 18  

We have had some patchy frost the past four nights.  The cold, sunny mornings remind me of New England.  Hope you all are cooking up some fabulous fall food.


Delicata Squash - Delicata is one of the squashes we cook the most often.  It tastes great, it is a nice size and is easy to prep and cook. You can eat the skin.  One of our customers told us that the delicata squash changed her life.  It is hard not to love this squash!
Carrots
Beets
Rutabagas - Not to be confused with a turnip, the rutabaga looks similar but is sweet and yummy.
Cauliflower
Lettuce
Cherry Tomatoes
Radishes - Large Share Only
Italian Frying Peppers - Large Share Only

You will get the best caramelization if you use a metal cookie sheet and only put a single layer of squash or rutas on it.  All the ideas below assume you are setting your oven around 375 or 400.

Yikes, what do I do with a rutabaga?

Five Easy Ways to Use a Rutabaga

The first thing you need to do with a rutabaga is cut off the top and peel it.
1.  Raw - Try a little raw and see if you like it.  You can shred it and use it in salads for a bit of crunch.
2.  Mashed - Cube and boil until tender.  Mash and season the way you would with potatoes.  You can also do half potatoes and half rutabagas for a milder flavor.
3. In Sweets - Use instead of carrots in muffins or carrot cake.
4.  With other hearty fall dishes that call for root veggies - Add to beef stew, pot roast, chicken and dumplings, chowder or shepherd's pie.
5.  Roast - Cube and roast by themselves or with other root veggies.

Five Easy Ways to Use Delicata Squash

1.   Roasted Rings - Cut the end of the squash and scoop/scrape out the seeds.  Cut squash into 1/2 inch rings.  Toss with oil, salt and pepper and roast in a single layer on a cookie sheet until lightly browned and soft.  Turning once during the cooking process will result in a more even caramelization but isn't necessary.
2.  In Salads - Cut squash in half and scoop out the seeds (save them).  Cube the squash and toss with oil, salt and pepper and roast.   While the squash is cooking spread out the seeds on a small oiled cookie sheet.  Pop those in the oven as well.  They will be done well before the squash.  Remove both seeds and squash when cooked.  Let cool a bit and then put them in a salad and dress with a balsamic vinaigrette.
3.  In a Quesadilla - Roast cubes of squash but add a bit of cumin to the oil, salt and pepper mixture.  When finished squeeze a half of lime over them and use them with some sautéed onions and cheese in a quesadilla.
4.  "Fries" Make Delicata fries by cutting in half to make to long boat shaped pieces.  Clean out the seeds and cut into long wedges.   If your squash is large you may want to cut your boat in half before you do this step.  Toss with oil, salt, pepper, garlic and a a pinch of red pepper flakes.  Roast until golden brown and cooked through.
5.  Stuffed Boats - Cut the delicate in half and scrape out the seeds.  Brush with oil or butter and sprinkle with salt and pepper.  If you roast these face down the flesh will stay a little moister but check on them to make sure they aren't getting too dark on the spot that touches the cookie sheet.  A glass or ceramic dish might be the best choice.  Cook until soft.  The squash can then be stuffed.  I like sautéed onions, garlic, carrots, kale and  a little dried fruit mixed with some sort of rice, orzo or grain.  Kelly prefers to skip the dried fruit, add some browned sausage and use rice.  Add a little Parmesan to the top and brown briefly under the broiler.

Have a great week.