CSA Week 14

Vegetable List
King Carroll Carrots
Over The Rainbow Chard
Beatrice Eggplant
Classic Eggplant
Muir Head Lettuce
Ride The Red Bull Onions
Green Peppers
Sungolds
Acorn Squash
Honey Nut Squash
Butternut Squash


Notes from the Farm

Hey, Thanks a ton for a great season... this is it... the end of the road for 2019.
This was a very good year... It was a very good year for small town farmers, and soft summer nights...
It was a very good year for CSA chatting, with sweet loyal members... It was a very good year for farmstand friends, who'd visit and linger...
But now the days are short, and we're in the autumn of the year, and now I think of our farm as vintage wine, from fine old kegs, from the brim to the dregs, and it poured sweet and clear...
It was a very good year
Hope you have a great winter... and hope to see you in 2020!


Recipes


Honeynut Squash, Red Onion, and Brie Gratin

3 tablespoons unsalted butter, plus more for dish
2 medium red onions, sliced into thin rounds, well washed (2 1/2 cups)
Kosher salt and freshly ground pepper
1/2 cup dry vermouth
1/3 cup panko breadcrumbs
6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices
4 ounces Brie, finely chopped (about 1 cup)
1 1/3 cups low-sodium vegetable broth, such as Swanson
1/3 cup heavy cream
Salad greens, such as romaine and endive, for serving
1. Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, onions, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
2. Scatter half of pasta, onions, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.



Eggplant Bolognese

8 tablespoons olive oil
1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium onion, finely chopped
1 green bell pepper (ribs and seeds removed), finely chopped
1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
1 garlic clove, minced
Coarse salt and ground pepper
1 pound ground beef chuck
1 can (28 ounces) crushed tomatoes
1 tablespoon dried oregano
1 pound rigatoni or other short tubular pasta
Parmesan
1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
2. Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
3. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
4. Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
5. Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.


Carrot Puree

2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
1 teaspoon coarse salt
Freshly ground pepper
1. Place carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.
2. Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.