CSA Week 12

Vegetable List

Mokum Carrots
White Russian Kale
Muir Head Lettuce
Ride The Red Bull Onions
Bell Peppers
Mixed Hot Peppers
Tomatoes
Sungolds
Butternut Squash


Notes from the Farm

We've started the clean-up... last week, the first week after labor day, we took a cheat week... or, that's what I call it, we did the bare minimum... harvest, distribute... just to catch our collective breaths. But it's time, the farm season is in all actuality, 91% of the way done... We farm (handling plants farming, not counting the end of the season accounting and fixing all the broken stuff I broke in a given year) for 33 to 34 weeks out of the year. After this week (once a week starts, we count it as done), we'll have, realistically, 3 more weeks, which brings us to 33 weeks this year... so, counting this week, we're 91% of the way there.
And in this remaining 9% of the season, we have 100% of the cleanup to do... and cleaning up doesn't carry the same instant emotional reward as the setup or mid-season glory... the cleaning up takes self-generated will power in the face of some real accumulated exhaustion.
But, like all things, it's the anticipation of having to do it that really weighs me down... once we take the first step, then the second, the third starts feeling easier and we're off.
And in the face of some real “I don't wanna” energy, I summon the vibes of my great aunt Peg, “The laundry isn't done until it's folded and put away.” To which, we can't call it a farm season until I've cleaned up my mess, till I've completed the task, then, then I am able to really lean back, settle the hysterical tears born in joy or pain or overwhelmedness (you know the ones... we've all been there), and call it a season.
But first, that first step... I think... we'll see... oh, man.




Recipes

Pasta with Butternut Squash and Pecans

1 pound tubular pasta, such as strozzapreti or penne
1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces
4 tablespoons unsalted butter
1/2 cup pecans, coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for serving
1/2 cup fresh flat-leaf parsley, thinly sliced
1/2 cup freshly grated parmesan cheese
1 cup, fresh ricotta cheese



Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.
In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.
Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.
Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.





Creamy Butternut Squash Risotto

1 medium butternut squash
6 cups canned low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, minced
2 cups Arborio rice
1/2 cup dry white wine
Freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese



Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes.
Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.





Butternut Squash Pudding

For the Squash
1 large butternut squash (3 1/2 pounds), halved and seeded
Extra-virgin olive oil
Coarse salt and freshly ground pepper
For the Bechamel
1 quart whole milk
4 ounces (1 stick) unsalted butter
1 cup all-purpose flour
Coarse salt and freshly ground pepper
For the Pudding
4 ounces (1 stick) unsalted butter, melted, plus more for dish
Fine plain breadcrumbs, for dish
4 large eggs
4 large egg yolks
1/2 cup finely grated Parmesan cheese (2 ounces)
Pinch of ground nutmeg
Coarse salt and freshly ground pepper



Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool.
Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper.
Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using.
Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper.
Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving.