King Carroll Carrots
Muir Head Lettuce
New Red Fire Head Lettuce
Flat Leaf Italian Parsley
Notes from the Farm
We've got all kinds of new stuff this week, including shallots, squash, bahtiti and more...
Most all y'all have tried most of this before, with the one exception of Bahtiti. Bahtiti is kind of like an amaranth green we've been turned onto thanks to our friends from The New Roots cooperative (in Lewiston, worth a google). Its the best, maybe my favorite cooking green... nope, not maybe, it is my favorite.
We don't have much Bahtiti this year, but we're saving seed, and we'll have more next year. For now, try it out, don't eat it raw, and if none of these recipes look good, just cook it in a pan with onion and balsamic vinegar until it's tender...
The world we live in is an ever expanding kaleidoscope of color... go towards the light... you won't regret it.
Bahtiti with Tomatoes and Coconut milk
1 bunch Bahtiti
1 can coconut milk
1 large shallot
2 tablespoon Olive Oil
Salt to taste
Heat the oil and cook the chopped shallot until golden brown.
Add the chopped tomatoes and cook until soft.
Add chopped bahtiti leaves and stir to combine.
Add the coconut milk and continue cooking for about 10 minutes.
Adjust seasoning or add lemon juice to taste.
Roasted Squash with Shallots and Parsley
1 Butternut Squash, peeled, seeded, and cut into 2-inch chunks
2 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh parsley leaves
Coarse salt and ground pepper
1. Preheat oven to 450 degrees. Put the squash, shallots, oil, and parsley in a large rimmed baking sheet; season with salt and pepper, and toss.
2. Roast until squash is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
1 tablespoon olive oil
1 large shallot, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 green bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add shallot, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Acorn Squash Soup with Bahtiti
4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces
1 shallot, finely chopped
1 bunch of Bahtiti, leaves finely chopped
4 cups baked acorn squash puree. Bake the squash, halved, open side down until soft enough to scoop out with a spoon.
Coarse salt and ground pepper
1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
2. Add shallot to fat in pan, and cook until softened, 4 to 5 minutes. Add bahtiti; cook until soft, 3 to 4 minutes.
3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.