It really is winter before the holidays this year! Our local farms can still provide a wonderment of fresh fruits and vegetables. I feel very lucky to live in a climate that allows such tasty fresh produce year-round.
Sage Mountain Farm
Butternut squash
Fox Farm
Keishu Tangerines
Clementines
Green Bell Peppers
Red Leaf/Romaine Lettuce
Bacon avocado
Gaytan Family Farm
Celery
Leek
Cauliflower
Daikon Radish
Carrots
Red Cabbage
We also have a horned melon, or Kiwano, in the box for you. A native fruit of the southern African desert with a taste described as a combination of cucumber, kiwi and banana. Here's a YouTube recipe:
General Kiwano's Chicken
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Butternut Squash will serve well in this recipe. I made it with Acorn Squash on a cold-ish day, and it made my guests happy. It is hearty, spicy, and very filling. I used veggie broth instead of chicken to make it vegan, and canned beans. I skipped the sherry. Not sure you could go too wrong with this. Add more liquid toward the end if you want it soupier.
Pumpkin and Black Bean Stew
From MountainFeed.com. Serves 4.
Ingredients
1 tsp sunflower oil or butter, for cooking
1 onion, chopped (about 2 cups)
2 cloves garlic, minced
1 cup pumpkin, or other winter squash such as Acorn, Butternut, peeled and cut into 1/2” cubes
1/4 cup dry sherry
1/4 cup chicken stock
1/2 tsp sea salt
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp thyme
1 tsp red wine vinegar
1 scallion, sliced
Ingredients for beans:
2 cups cooked dry black beans or 4 cups pre-cooked canned black beans
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons cumin
2 cups chicken broth
12 ounces salsa
Directions
Follow the first step if you are using dried beans. Skip to step 2 if using canned beans.
1) SOAK YOUR BEANS
Soak the dry beans in water overnight, or use 4 cups canned black beans.
2) DRAIN BEANS
Drain and rinse the soaked beans or canned beans.
3) COOK THE BEANS
In a stockpot, saute the onion and garlic in a tsp of sunflower oil or butter, until golden brown.
Add the chicken broth, cumin, and the soaked beans, and cook until the beans are tender, about 40 minutes (much shorter if the beans are canned.)
Add 12 ounces salsa, and 2 Tbs lime juice; stir to incorporate.
Set aside.
4) COOK THE PUMPKIN
In a large cast iron pan, heat the oil over medium heat.
Add the onion, garlic, and pumpkin, and saute until the onion is golden.
Add the sherry, and the stock, and simmer until the pumpkin is tender and nearly translucent.
5) INCORPORATE ALL YOUR INGREDIENTS AND SIMMER
Add the cooked beans, salt, dry spices and vinegar; simmer until the beans are heated through and the flavor of the vinegar has softened.
Serve with green onions, and lime wedges, if desired.
Pomegranate Roasted Carrots
By Melissa Clark. Serves 4.
Ingredients
1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar
2 tablespoons chopped fresh cilantro, basil, or parsley
Directions
Preheat the oven to 425°F. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer.
Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses. Roast until the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro.
Here are some recipes for the Daikon Radish in your box. These radishes are sweeter and milder than common red radishes. This recipe is simple, fresh tasting, and can top a stir fry, or be served with noodles or brown rice.
Ginger, Carrot, and Daikon Radish Salad
From Food 52. Serves 4.
Ingredients
1 medium size daikon radish
2 carrots
1 tablespoon canola oil
2 tablespoons rice vinegar
1/2 teaspoon sriracha
1 clove garlic
1 tablespoon grated fresh ginger
toasted sesame oil
Directions
Prep the vegetables. Use a julienne peeler or box grater to shred the daikon and carrots into 4 cups total. (you may have some daikon leftover) Mix the ginger, garlic, and grated vegetables in a medium size mixing bowl. Whisk together oil, vinegar, and chili sauce then toss salad together. Garnish with toasted sesame seeds.
There is a red cabbage in this bag. I like red cabbage finely grated and mixed with salad greens. I also like it raw in the salad below.
Red Cabbage Salad
From Food52. Serves 4-6.
Ingredients
1 head of red cabbage about 3 pounds (you need only half for 4 salads)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons sunflower seed oil
Directions
Cut the cabbage in half. Cut the half in half again and cut the core out.
Place the flat side of the cabbage down on the board and start slicing crosswise, or use mandolin or box grater.
Add salt and pepper and massage cabbage for one minute (I personally recommend it, but it's not necessary).
Add the oil and vinegar and mix, let sit for 20-30 minutes, check and adjust seasoning.
The longer it sits the better it tastes. It will hold in the fridge for a day or two.
Sauteed Red Cabbage
By Rachel Ray. Serves 4.
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Directions
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.